Spinach & Sun Dried Tomatoe Cream Cheese Stuffed Chicken

If you love chicken then I am sure you will love this recipe.

Prep Time: 15 Min
Cook Time: 4 Hr. on High in Crock Pot/or 1 Hr. 350 Degrees
Servings: 3-4 Servings

Ingredients:

3-4 Large Boneless Skinless Chicken Breasts (Walmarts Brand is Gluten Free)
1 Bottle Classico 4 Cheese Sause (Labeled Gluten Free)
1 8oz. Package Cream Cheese (Philadelphia or Walmarts Great Value Brand is Gluten Free)
1 8oz. Package Gluten Free Rice Spaghetti Style Pasta (I used De Boles Brand that I purchased at Walmart)
3-4 Handfuls of Spinach
5-6 Pieces of Sun Dried Tomatoes Sliced (Optional)
Garlic Salt
Onion Salt
Salt & Pepper
Dried Basil Flakes
1. Take chicken breast and place in between plastic wrap or in a large zip lock bag. Take a flat mallet and pound chicken until flat and as thin as you can without breaking the chicken apart. Do each chicken breast this way.

2. Make cream cheese stuffing. Put cream cheese into a bowl. Take spinach and cut up into confetti like pieces. Stacking spinach and then cutting it will make a confetti like cut. Add spinach to cream cheese. Cut up some sun dried tomatoes into slices (This is optional. I did it this time but I prefer more of a mild flavor and dont always add the sun dried tomatoes). Add tomatoes to cream cheese and spinach. Next add seasoning: salt & pepper, onion salt and garlic salt. Just sprinkle on a pinch of each. Mix cream cheese stuffing ingredients together. Taste and add more seasoning if needed. (Make sure not to have an overwhelming salty taste. Mixture should be slightly flavorful.)

3. Take chicken breast and spread cream cheese stuffing over chicken.

4. Roll chicken breast to look like this.

5. Place chicken breast into crock pot or baking dish. Pour Classico 4 cheese sause over chicken. Then sprinkle dried basil flakes over chicken. Next sprinkle a pinch of salt over chicken breasts.

6. If cooking in a crock pot chicken will need to cook on high for 4 hrs. If cooking in a baking dish chicken will need to be covered if possible and cooked at 350 degrees for 45 min then uncovered for 15 minutes. When chicken has 10-15 minutes left. Cook rice spagetti noodle and drain. Serve chicken over rice spagetti noodles and cover with remaining sause in crock pot or baking dish.

Gluten Free Frito Pie

Yum, yum, yum! Want a yummy meal for dinner...well here it is. This is one everyone in your family will enjoy and it is super easy. Anyone can make this one... go ahead check it out.

Prep Time: 5 Min.
Cook Time: 10 Min.
Servings: 6

Ingredients:
Approx. 1 lb. Jennio Lean Ground Turkey
15-20 Ounces 100% V8 (Vegetable Juice)
1 9 1/4 Ounce Bag of Original Fritos
2 Tbs. Corn Starch
Shredded Mild Cheddar Cheese (Walmart Great Value Brand is Gluten Free)
1/4 teas. Garlic Salt
1/4 teas. Onions Salt
1/4 teas. Seasoning Salt
1/4 teas. each Salt & Pepper
2 Large Tomatoes
4 Green Onions
3-4 Cups Lettuce
1 Can Olives
Sour Cream (Walmarts Brand Great Value Brand is Gluten Free)
(Optional) Any Gluten Free Salsa (Most Newman's Own and Pace are gluten free just check the label)
1. Put approx. 1lb. Jennio Turkey Burger is a skillet. Brake down into chunks and cook for 5 min. on medium or until almost fully cooked. (I used a full package of turkey burger. If you like less meat then I recommend that you us 1/2 pound of the turkey burger or half of a package.)
2. Drain any oils left from the turkey burger out of the pan. Add 2 tbs. corn starch and coat it through out the turkey burger. Next turn heat to low and then add 15-20 ounces of V8 juice. (I bought and used the small cans of V8 juice because when I buy a large bottle the remainder always gets wasted and when you use cans if you have any left over you can use them the next time). Then add your seasonings: garlic, onion and seasoning salt, salt and pepper. These don't have to be measured exact. You can start off with about 1/4 teaspoons of each and then add more according to your taste. Let this simmer on low for 3 min. and then turn off heat.
3. Chop up lettuce, tomatoes, onions and olives.

4. Grab your bag of Fritos. Layer a thin layer of Fritos covering the whole bottom of plate. Sprinkle a thin layer of mild cheddar cheese over the top of Fritos. Next cover Fritos and cheese with V8 Jennio Turkey Burger sauce. Then add a layer of lettuce, green onions, tomatoes and olives. Finally add a spoon full of sour cream. (You can also add your favorite gluten free salsa.) Dinner is served.

Chicken and Homemade Rice Noodle Soup

This is a great comfort soup. My kids had the flu the other day and this did the trick. The homemade rice noodles are so delicious and reminds me of the great taste of dumplings. I really think you will enjoy.

Prep Time: 8 min.
Cook Time: 15 min.
Servings: 4

Ingredients:

Dry Ingredients:
3 Cups Rice Flour (I use Bobs Red Mill brand)
1 1/2 teas. salt
3 tbs. Sugar
2 1/2 teas. Xanthan Gum (I use Bobs Red Mill brand)
1/2 cup Dry Milk
2 1/4 teas. Red Star Active Dry Yeast

Wet Ingredients:
3 Eggs
3 tbs.Oil
1 teas. Vinegar
1 cup water

Other Ingredients:
1 large boneless skinless chicken breast (Walmarts great value brand is gluten free)
8 cups water
1 teas. garlic salt
1 teas. oninon salt
1 teas. salt
1/2 teas. cummin (optional)
1 can peas (Walmarts great value brand is gluten free)
1 can carrots (Walmarts great value brand is gluten free)
3 green onions chopped (optional)
1. Boil chicken breast in 8 cups of water, 1 teas. garlic salt, 1 teas. onion salt, 1 teas. salt and 1 teas. cummin (optional) for 10 minutes.

2. While your chicken is boiling mix dry ingredients in one bowl and wet ingredients in another bowl. Next combine both dry and wet ingredients. Form into a ball. Then spit dough into two halves. I use only half of the dough and either freeze or refrigerate the other half of the dough for another time. You could use all of the dough if you feel that you would like more noodles. There are other recipies that I use this dough for so I like to save the dough because I use it often.

3. Next sprinkle rice flour over counter or cutting board. Place dough ontop and roll out flat... sprinkling rice flour over dough when needed to prevent sticking.

4. Once you reach your desired thickness cut dough into strips...making your noodles. I like to use a pizza cutter to do this. This makes it easier to get your strips cut out evenly and quickly.

Here is a picture of what my noodles look like once cut out. Noodles do not need to be cut out perfect to be beautiful or taste delicous when cooked.

5. By the time you get your noodle done your chicken should be done boiling. Take a fork and pull your chicken out of the water and place onto a cutting board. Turn stove to low leaving water and seasongings cooking on low (the chicken has turn your water and seasonings into a nice chicken broth).

6. Cut chicken into chuncks and put back into your chicken broth.

7. Drop noodles into chicken broth and chicken.

8. Drain and add canned peas and corrots. Also taste to see if you need to add anymore seasoning. If more seasoning is needed just add according to what your taste buds prefer. Bring back to a boil and boil on medium for 5 min. (stir occasionally to prevent noodle from sticking together) or until noodle are done or to your prefered taste.

9. After my soup is dished I like to add some green onions (chives) ontop. This is optional but I think it gives it a great taste in your bite...enjoy!

Chicken Fajita with Corn Tortilla

This a really flavorful meal that not only you will love but all your family will love as well. You will also find that this is a very easy meal to make. I hope you enjoy it as much as I do.

Prep Time: 15 min.
Cook Time: 15 min.
Servings: 4

Ingredients :

2 green bell peppers
1 red bell pepper
2 medium onions
2 large chicken breasts (Great Value boneless, skinless chicken breasts are gluten free)
1/4 tea. garlic salt
1/4 tea. onion salt
1/2 tea. seasoning salt
1/2 tea. salt
1/2 tea. pepper
1 cup of water
8 tea. olive oil
8 gluten free corn tortillas (Walmarts Great Value brand corn tortillas are labeled as gluten free)
gluten free sour cream (Walmarts Great Value brand sour cream is labeled as gluten free)

1. Cut bell peppers into slices.

2. Cut onions into slices.

3. Cut chicken breasts into slices.

4. Throw bell peppers, onions, and chicken into a pan. Add 1 cup of water. Combine all seasonings and sprinkle over all the bell peppers, onions and chicken. (I like to use my electric skillet for this because it has lots of room and it has a lid to cover the pan. If you do not have an electric skillet with a lid you will need a pan with a lid. This helps the bell peppers and onions get steamed all the way through.)

5. Stir all ingredients together. If using an electric skillet cover and cook on 375 for 10-15 min. checking and occasionally stirring. If using a pan on your stove cover and cook on medium for 10-15 min. checking and occasionally stirring. You will now when it is done when the bell peppers and onions become soft.

6. While that is cooking I like to get my tortillas warmed up in a pan. I add 1 tea. of olive oil for each tortilla and cook the tortilla on low and turn after 20-30 seconds on each side.

7. After your tortillas are done you spoon in chicken fajita filling. You can then put on some sour cream. Feel free to add anything else that you like such as gluten free cheese or salsa. We ate it with only sour cream last night and it was delicious. I hope you enjoy.

Cheese and Chive Potatoes

These are super easy and very yummy potatoes. They make a great side dish. This is what we are eating for dinner tonight along with some roasted chicken and broccoli. It also can make a great main dish...just add some sliced up kielbasa for a more filling main dish.

Prep Time: 10 Min.
Cook Time: 1 hr. in oven 4 hr. in crock pot
Servings: 4

Ingredients:

5 Large Potatoes
2 cups Whole Milk
3 cups Shredded Gluten Free Mild Cheese (I used Kraft natural shredded mild cheese... always check label)
3 Green Onions (Chives)
1/4 tea. Garlic Salt
1/4 tea. Onion Salt
1 tea. Salt
1/4 tea. Pepper (optional)

1. Slice potatoes thin.
2. Chop green onions.
3. Three cups shredded cheese (gluten free).

4. Combine garlic salt, onion salt, salt and pepper.

5. I like to use my crock pot. Spray bottom of crock pot or pan with cooking spray, oil or butter. Cover bottom of pan with first layer of potatoes. Sprinkle half of seasoning over potatoes then cover with 1 cup of shredded cheese and then sprinkle on half of chopped chives. Add second layer of potatoes then add remaining seasoning, cheese and chives. Last pour 2 cups of milk in. Make sure to carefully pour it in on the side of pan so not to wash away cheese.

If cooking in a crock pot. You will need to cook potatoes on high for 4 hr. or until soft when pocked with a fork. If cooking in oven pan your pan will need to be covered with a lid or tin foil. Cook at 350 degrees for 1 hr or until soft when pocked with a fork.

Hi my name is Shara Cherry. I feel that there is a real need for easy and fast gluten free recipes so that is why I am starting this blog. For years I had dreaded cooking gluten free meals for my family...feeling that is just wasn't quite up to par to what everyone else gets to eat. Finally I have learned some tricks and now I really love to cook my gluten free recipes and I wanted to share my new love of cooking and what I have learned with everyone else. Please have patients while I get things set up. Thanks and I hope you enjoy.