My Quinoa Experience

I have a confession. I have been gluten free for 6 1/2 years now and up until two weeks ago I’d only had quinoa once. And that was because someone else made it. Yeah, I know. Hopefully I haven’t lost my credibility as a gluten free blogger.

And now I have another confession. I actually did make something with quinoa about 3 months ago… only I didn’t realize it till I made quinoa 2 weeks ago. The mystery of the disgusting granola was solved!

Three months ago I’d made some homemade granola with gluten free oats. It usually turns out amazing, but this batch was just gross and I couldn’t figure out why. I did what I always do: add oats, coconut oil, honey, and then whatever other seeds and nuts I can find. Everything was in plastic bags from the Winco bulk section and I just thought the quinoa was some kind of seed (flax, sesame, whatever. I didn’t know). Yeah… uncooked quinoa in granola is not good. Now you know.

So, now that you know how NOT to use quinoa, let me share some helpful info on it.

When I decided I wanted to start incorporating quinoa into my meal plan I turned to the best source ever: my facebook friends. They were very helpful! Here are some things to know:

• Quinoa has a slightly “nutty” flavor (though my husband doesn’t agree with this).
• It will take on the flavor of whatever you cook it in (chicken broth, cinnamon, etc.)
• You cook it the same way you cook rice. For me, that means I use a rice cooker. I don’t like to bother with cooking rice or quinoa on the stove. I like putting the grain in, adding the liquid, pushing a button and not having to think about it till it’s ready to serve at dinner. Awesome.
• Quinoa is super healthy. Since us gluten intolerant people can’t have whole wheat, we need to get our whole grains another way and quinoa is a great option (though, be sure to include a lot of other grains, too).
• Quinoa is extremely versatile. It can be used for a savory dinner or as a sweet dessert or breakfast (like rice, and possibly even more versatile).
• I buy mine from the bulk section at Winco (be sure to properly label it, so you don’t add it to things you shouldn’t ).

So far I’ve cooked the quinoa two different ways and eaten it a few different ways. The first time I cooked it in chicken broth. It added a very subtle flavor to it. You can easily add more seasoning if you want.

Then I put some grilled shish kabob chicken and veggies on top. I loved it!

I used this marinade I found at Macey’s. It said “gluten free” right on it and didn’t have all of the “questionable” ingredients most store-bought marinades seem to have.

The chicken marinated in this stuff was incredible! The veggies were just okay. In the future I’ll save this marinade for just chicken and when I do kabobs I’ll use this marinade again. Both the chicken and veggies are delicious in that.

Once the kabob chicken and veggies were gone, I still had leftover quinoa. So I used it in my salad at lunch.

It had some leftover sweet pork, pinto beans, tomatoes, lettuce, cheese, and dressing with the quinoa. It was good.

The other way I cooked quinoa was with some cinnamon and vanilla in the water. Love! My friend gave me this recipe (though, now I’m trying to remember if she cooked it in almond milk or water in the first place… I’ll have to look into the milk thing).

Once it was cooked I added milk, raisins, pecans, unsweetened shredded coconut, extra cinnamon, and (not pictured) apples. It was so good! I had this for breakfast three mornings in a row. On the fourth morning I had it with blueberries, too. It’s yummy stuff. I just keep the leftover quinoa in the fridge, then heat it up before adding the extra ingredients.

There are so many options with this! I’m not doing much sugar right now, so the raisins are a must. I’m thinking once peach days in Brigham City, Utah start I’m going to have to have this breakfast with peaches and cream. Mmmmm….

I like the crunch the apples give this. And coconut is just always good. You can really add whatever you’re in the mood for that day. (Let me know what you try and how it turns out.)

Quinoa cooked this way would be the perfect addition to my rice and oatmeal breakfast recipe. Or it would even be a good substitution in place of either the rice or gluten free oats (I know oats bother many gluten free folks).

So those are the ways I’ve done quinoa.

Here are some recipes and suggestions my friends on facebook shared:

Laura: My kids like this one

Broccoli-Quinoa Casserole

Aubrey: I like to use it in place of rice, like for Hawaiian haystacks or with aunt Stephanie’s sweet n sour stir fry (Mmm!) in our family cookbook. I hear quinoa pancakes are good, hoping to try them soon!

Maggie: Quinoa pancakes are great. I have also cooked quinoa in beef broth and some taco seasoning and used it as taco meat.

Alyssa: This is one of our favorite quinoa recipes-it's so delicious (tastes kind of like pizza to me). We leave out the chicken and use veggie broth instead, but you can do what suits you best.

Chicken and Butternut Squash Quinoa Stew

Alyssa also shared: Here is another favorite. We just ate it tonight--everyone but the 2-year-old, anyway.

Quinoa Salad

And another friend said she has a recipe with fruit that she loves, but she’ll have to find the recipe. I might need to hunt her down .

Thanks friends! (And thanks to MaKayle for the breakfast recipe.)

I’m excited to try all of these and more. I am definitely a fan of quinoa!

Do you eat quinoa? What’s your favorite recipe?

Yummy Quesadillas: gluten free and jam-packed with healthy goodness

I made up a new recipe for dinner tonight and need to share it so that I don’t forget what went into it. It was yummy!
No, it wasn’t pie, even though it looks like it.

They’re quesadillas. Quesadillas packed with healthy goodness.

It mostly came about because I had a bunch of random veggies in the fridge that needed to be used up and I was wanting to use my food processor. My husband gave it to me for my birthday at the end of February. I love it! I love finding meals that use it a lot and this is one of them. This one can be done without a food processor, but it’s really fun and fast if you have one.

I don’t even know what exatly to call these. They’re quesadillas, but kind of different ones. Vegetarian quesadillas, but meat could easily be added. Basically, I’m sharing it to show a different way to make quesadillas and to make them healthier and packed with veggies.

This would even be good as a lettuce wrap. Then you wouldn’t need to buy special gluten free tortillas. I think I’ll have to try that soon.

I didn’t take pictures of the whole process because it was an experiment and I didn’t know it would turn out so well.

Here’s what I did (in the order that I did it with the food processor):

• I grated some cheddar cheese. Probably 1 1/2 cups. I’m actually not supposed to be eating much dairy, so I think I’ll cut back on this next time, even though the 1 1/2 cups wasn’t a lot for quesadillas in the first place.
• I dumped the cheese into a mixing bowl and shredded some carrots. All I had were baby carrots, which don’t work as well in a food processor, but oh well. It worked. I grated those and dumped them into a pan on the stove that already had olive oil in it.
• Then I chopped (in the food processor, of course ) red, orange, and yellow sweet mini peppers. Just a few. They were from a bag of the mixed sweet mini peppers. Love these things. I tend to always have them in the fridge now. I chopped them pretty small, so I could hide them from my kids and then dumped them into the pan.
• Then I remembered I wanted garlic, so I put 3 fresh cloves in the food processor and chopped them. Next time I’ll chop them with the peppers. I added the garlic to the pan and sautéed the veggies that were in it (carrots, peppers, garlic).
• While that was sautéing I put lots of spinach in the food processor and chopped that small. Lots and Lots. More of that than the carrots and peppers combined. Put however much you want in, though. I added the spinach to the sautéing pan.
• I added some seasonings that sounded good. Minced onion (I would’ve added fresh if I’d had some), salt, chili powder, and lots of cumin. Love cumin.
• I sautéed it all for awhile and then added a can of corn (drained), a can of black beans (drained), and a chopped tomato (2 would’ve been better, but I only had 1).
• I let it cool a bit then added the mixture to the grated cheese in the mixing bowl. Then I thought adding feta would be yummy. So I did. And it was.

  

  Looks totally gross. It’s not. It’s really good.

• Then I made quesadillas out of it.
• I added mushrooms as an afterthought to mine and my husband’s. Yum! I also added cilantro to mine. Tasty. 
• I put my husband’s and kid’s on whole wheat tortillas and mine on these gluten free brown rice tortillas:



I really like these. They’re a good price as far as gluten free goes ($3 for 6 tortillas at Good Earth in Riverdale). No, they’re not the absolute best I’ve ever had and they do tend to break apart easily (if you heat them up in the microwave first before wrapping them they work better), but they’re perfect for me.

If you’ve never made a quesadilla before, don’t worry… it’s easy. Put something on your pan first to make it not stick. I prefer butter. Then put one tortilla down, add some of your mixture to it, add any toppings particular to that quesadilla (i.e. cilantro and mushrooms on mine, only mushrooms on my husband’s), then put the 2nd tortilla on the top. Brown it, then flip it over and do the other side. Have the temperature low enough that the insides get nice and warm and the cheese melts without the tortilla burning.

Stick it on a plate and cut it into triangles with a pizza cutter. You can also dip it into anything you want. I used some of the hot sauce from Fuzzy’s Tacos. My husband had ranch and bbq sauce.
Because of how little cheese I used for such a large amount of the mixture, these didn’t stick together quite like regular quesadillas. By the end we were using forks. Especially for my gluten free ones. But they were SERIOUSLY GOOD!!!!! My kids downed them as well. Though if they’re not veggie fans and they’ve never had quesadillas before, you might want to start with something simpler to get them used to the idea (my kids weren’t a fan until we had them at a friends house. Then they were willing to have some with beans and cheese, then beans, cheese, corn, and chopped spinach. Now this .

Oh, and I added avocado to mine as well. (I guess there is a plus to not having as much cheese; I was able to pull them apart to add the avocado to it.)

You can take this idea and make any kind of quesadilla you want. Add anything. Zucchini would be perfect to add. And you can have way less in it than what I put in. I’m just trying to find new ways to pack in the different veggies and this one ended up being perfect.

And just to recap, so you don’t have to read through all of that to see what you’ll need to make this exactly, here are the ingredients I used:

• spinach
• peppers
• garlic
• carrots
• onions or onion flakes
• corn
• tomatoes
• black beans
• cheddar cheese
• feta cheese
• mushrooms
• avocado
• cilantro
• cumin
• chili powder
• salt/pepper
• tortillas (gluten free, of course)
• butter or olive oil (for sautéing the veggies and then frying the quesadillas)

Enjoy!

EDITED TODAY TO ADD: I had the leftover filling today for lunch. I heated it up, then added the avocado, cilantro, hot sauce, and some fresh spinach leaves and ate it like a salad. HEAVENLY!!! You don't even need special gluten free tortillas for this!

Gluten Free Creamy Cheesy Broccoli Cauliflower Soup

I’m way past due for a post, don’t you think? In honor of the cold weather I’m going to share a favorite soup recipe with you. It’s one I grew up eating and have always loved. Although, up until yesterday I’d only ever had it with cauliflower and not broccoli. My sister told me she adds broccoli, so I thought I’d give that a try and I love it even more! It’s a simple, fast recipe. Here you go (I copied this from my sister’s post- thanks Kim! – my changes/comments are in blue):

Gluten Free
Creamy Cheesy Broccoli Cauliflower Soup

Ingredients:

• 2lb head cauliflower and/or broccoli, chopped – I used a head of cauliflower and a regular bunch of broccoli. I plan to do the two from now on, but you can also use just cauliflower or just broccoli.
• 4 green onions, chopped

• 6 chicken boullion cubes – make sure they’re gluten free
• 4 1/2 cups water
• 1 t worchestershire sauce – make sure it’s gluten free. I actually put 1 TBS, not just a tsp. When I was younger I’d add more of it to more bowl for more kick. You can play with the amount till it’s how you like it.
• 2 c cream – I usually use milk because I forget to buy the cream
• 3 T cornstarch with 3 T water
• 8 oz grated med. or sharp cheddar

Cook cauliflower/ broccoli, green onions, boullion and water 15 minutes, until tender. Add worchestershire & cream and bring to a boil. Slowly add cornstarch and water combo. Boil about 1 minute. Remove from heat and stir in cheese. Can garnish with green onions and cheese.

My pictures are not great. Since it’s dark when we eat dinner my pictures aren’t as good in the winter. Plus, I was really hungry this day and didn’t feel like doing any fancy photo staging before eating. I figure that even though they’re bad, at least there are some, right? Oh… and I only have three of them. And two are basically the same… (Good thing you read my blog for the recipes and tips and not the appearance).

Cauliflower, Broccoli, green onions, and boullion cubes. Once the water is added, cook, stirring occasionally, till veggies are tender.

Enjoy! Leftovers are delicious, too!

Gluten Free Curried Rice Pilaf

I needed a new rice side-dish and stumbled across a real winner. I’ve made it three times. First for my little family (we all loved it), then for my mom when she was visiting (she loved it and asked for the recipe), and last for my in-laws (who also loved it and wanted to know how to make it). So pretty much what I’m saying is it’s awesome. Awesome enough to make when you have company, but easy enough to make when it’s just you. So make it.

Here’s how (I made very few changes to the original recipe, which can be found here):

You’ll need green onions, garlic, butter, rice, curry powder, chicken broth, salt, raisins, and toasted almonds.

In a large skillet, sauté 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Sauté for 2-3 minutes or until rice is lightly browned. In a saucepan, heat broth and salt (notice it on the back burner).

Pour over rice mixture and stir.

Cover and simmer for 35-40 minutes or until rice is tender.

I didn’t get a picture of this, but while rice is simmering toast the almonds (if they aren’t already). Just melt some butter in a small skillet then add the almonds and sauté till lightly browned (toasted).

Remove from the heat and stir in raisins, almonds and remaining green onions (unfortunately, I didn’t have enough onions leftover to put on top this time, so I didn’t… still yummy).

Then enjoy this delicious, lightly sweet (without actual sugar) rice dish!

Other details:

• The original recipe calls for long grained rice. I just use regular. Long grained is probably better (fluffier or something), but I wouldn’t know. I’m not that fancy.
• The original recipe also calls for golden raisins. I just use regular raisins because I always have them on hand for the kids. I don’t really know the difference.
• This takes planning ahead because it takes about 50 minutes, but it’s still really easy. 35 minutes of that it will be simmering and you won’t have to be doing anything. It also dirties 3 pans, (main skillet, chicken broth pan, and skillet to toast almonds), but it’s definitely worth it.

Here’s the copy, paste, print recipe:

Gluten Free
Curried Rice Pilaf

Ingredients

• 1/2 cup chopped green onions, divided
• 2 garlic cloves, minced
• 1/4 cup butter, softened
• 1 1/2 cups rice
• 1/2 teaspoon curry powder
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped almonds, toasted

Directions

1. In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned.
2. In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.

Gluten Free Baked Teriyaki Chicken

A big problem for gluten-free-ers (can I make up that new term?) is that finding gluten free teriyaki sauce isn’t easy. It’s out there, but you need to do your research and know where to find it. Since I’m lazy and cheap I still haven’t searched out local stores that sell it and I haven’t been willing to order it online and pay shipping. So I finally found a teriyaki recipe to try.

Now, I’ll admit, I haven’t had teriyaki in a long time, so I don’t know how this compares to “normal” teriyaki sauce, but the recipe does have 4 1/2 stars with 2,814 reviews on allrecipes (in case you don’t know, that’s really really good), so either way it’s still yummy and worth trying. Oh, and it’s easy too (not as easy as this, but still easy).

Here’s the recipe I used: Baked Teriyaki Chicken

I always check out the first page or two of the the “most helpful” reviews. I considered those reviews when I made this.

Here’s what I did:

Ingredients (the sauce is doubled from the original recipes with a few other changes based on the reviews):

• 2 tablespoon cornstarch
• 2 tablespoon cold water
• 1/2 cup brown sugar
• 1/4 cup white sugar.
• 1 cup gluten free soy sauce (next time I’ll use lite soy sauce to cut down on the salt – the grocery store I went to didn’t have any)
• 1/2 cup cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 12 skinless chicken thighs or legs (this will probably sound crazy, but this was the first time I’ve bought chicken legs. I’ve had a sudden pregnancy craving for chicken legs. Probably because chicken with the bone tastes better.)

Directions:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 375 degrees F.
3. Place chicken pieces in a foil-lined baking dish. Pour sauce over chicken.
4. Bake in the preheated oven 25 minutes covered with foil, then 15 minutes uncovered (until no longer pink and juices run clear). Turn pieces over halfway through cooking.  
5. Serve sauce and chicken over rice and enjoy!

Other details:

• Although I thought it was a little too salty with not using the lite soy sauce, my husband didn’t think so.
• I use La Choy Soy Sauce for my gluten free soy sauce. If you use lite soy sauce make sure it’s gluten free. I’ve never bought it and haven’t checked.
• I served this with microwave steamed garlic broccoli and a green salad.
• If you don’t want to cover with foil, it’s fine. Just bake 30-40 minutes till done.

Here’s the copy, paste, print version:

Gluten Free

Baked Teriyaki Chicken

Ingredients:

• 2 tablespoon cornstarch
• 2 tablespoon cold water
• 1/2 cup brown sugar
• 1/4 cup white sugar.
• 1 cup gluten free soy sauce (lite for less sodium)
• 1/2 cup cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 12 skinless chicken thighs or legs

Directions:

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 375 degrees F.
3. Place chicken pieces in a foil-lined baking dish. Pour sauce over chicken.
4. Bake in the preheated oven 25 minutes covered with foil, then 15 minutes uncovered (until no longer pink and juices run clear). Turn pieces over halfway through cooking.
5. Serve sauce and chicken over rice and enjoy!

Gluten Free Jalapeno Stuffed Chicken

Last week here in Utah the temperatures got into the 80’s, so we turned on our swamp cooler for the first time of the season… and it didn’t work. Luckily, my awesome father-in-law came by on Tuesday evening to help my husband fix it. My mother-in-law and brother-in-law were coming also, so we decided to make them dinner as a thank you for their help. The only problem was, we decided this halfway through the day and I didn’t have anything planned for dinner yet.

I started scouring allrecipes.com to find something yummy, easy, and that used ingredients I already had on hand (I had no desire to go to the store that day). I found a recipe that looked promising and gave it a try: Jalapeno Stuffed Chicken II. 

It turned out great!

As I usually do, I altered the recipe a bit. Plus I made a second kind of stuffed chicken, so there were two different options (in case anyone didn’t like jalapenos).

Here’s how I made them (I was in a hurry, so I didn’t get any prep pictures… sorry). (And as far as amounts go, that depends on how many people you’re cooking for. It’s actually a really easy basic recipe, so you don’t actually need amounts. Just ingredients and how to put it together.) (Also, this has a bunch of my random notes. If you prefer to copy and print a version that doesn’t have them, that’s at the bottom.):

Gluten Free Jalapeno Stuffed Chicken

Ingredients

• Chicken - Chicken breasts are best for stuffed chicken, but I only had tenders, so that’s what I used.
• Optional: 1 (16 ounce) bottle Italian dressing (I hardly had any Italian dressing left and not much time to marinate, so you really couldn’t taste the Italian. Meaning you really could skip this if you wanted and it would still be good, but I’m putting it in because I think it’ll taste great.)
• Jalapeno peppers, quartered lengthwise and seeded (if you like hot you can leave some of the seeds)
• 1 package cream cheese, softened
• Bacon

Directions:

1. Marinate the chicken in the Italian dressing for at least 2 hours, if you’re going to do this step.
2. Cook the bacon. Try not to eat it all. You’ll need one piece for each chicken. You might want 2 if it’s a chicken breast. (I only like crispy bacon, so I always pre-cook my bacon before wrapping any chicken in it.)
3. {re-heat the grill then cut open the chicken. Spread cream cheese on a jalapeno slice and put it in the chicken. If the jalapeno doesn’t fit the whole length of the chicken add more (with cream cheese). If you’re using breasts, you might want even more jalapenos. It’s good to have each bite of chicken have a cream cheese jalapeno in it.
4. Close the chicken and wrap with bacon. Use toothpick to hold it together if you need.
5. Cook chicken on grill. (Since I used chicken tenderloins and the filling wanted to spill out, we put tin foil down on the grill first. I thought we wouldn’t get the grill lines on it doing it this way, but we did. I love grill marks.)
6. Enjoy!

Other details: 

• I don’t remember exactly how I made the second kind of stuffed chicken, but it wasn’t the star, so oh well. Basically, after cooking all the bacon, I dumped the grease and then put cream cheese in the bacon pan. I added chopped spinach, chopped bacon and garlic salt. It’s actually a great base for stuffing chicken. It could have used onions and maybe something else. If you do this be sure to taste the mixture before calling it good and putting it in your chicken. Grill the same. It will be good if you make sure you put enough seasoning in :).
• I also served a green salad and curried rice pilaf (I’ll be sharing that recipe soon). Yum!
• This was the first week I’ve ever used jalapenos. I got them to make fresh salsa (my favorite!) and decided to try this out. I always thought they were just too hot, but if you remove the seeds they don’t have much heat at all. Just be sure not to touch your eyes after cutting them up.

And here’s the recipe without my random notes, in case you’d prefer to copy, paste, and print it that way (I even put the “gluten free” on a separate line for those of you who don’t need to copy the gluten free ):

Gluten Free

Jalapeno Stuffed Chicken

Ingredients

• Chicken breasts, sliced open butterfly-style
• 1 (16 ounce) bottle Italian dressing
• Jalapeno peppers, quartered lengthwise and seeded
• 1 package cream cheese, softened
• Bacon

Directions:

1. Marinate the chicken in the Italian dressing for at least 2 hours.
2. Cook the bacon then pre-heat grill.
3. Cut open the chicken. Spread cream cheese on jalapeno slices and put it in the chicken.
4. Close the chicken and wrap with bacon. Use toothpick to hold it together if needed.
5. Cook chicken on grill.
6. Enjoy!

Gluten Free Creamy Sun-Dried Tomato Pasta

This is one of the easiest, yet yummiest meals you can make. Seriously. So easy. And so yummy. It’s the easy version of this recipe (and I actually like it better).

All you have to have to make this is gluten free noodles and these two things:

Yes, that is heavy whipping cream. You know this is going to be good when you see that.

That’s all you have to have, but I like to do one skillet meals and to sneak in extra nutrition for my family, so I also added chicken and finely chopped fresh spinach. Those don’t change the taste, so use them or not.
K, ready for the recipe? I hope it’s not too complicated. ;)  Pour the jar of sun-dried tomato pesto into a pan and then pour all of the heavy whipping cream in. Stir and let simmer for however long you feel (for me it depends on when my husband gets home, but 15-30 minutes would be good). Cook your noodles in the meantime. Then put this delicious creamy sauce over your noodles and enjoy!
Pretty simple, huh?
Now, if you’d like to get a little more complicated and add chicken and spinach, here’s what you do. Cook the chicken in your skillet with a little olive oil or butter first (you can sprinkle some salt and pepper on it - or not). Once cooked add the pesto and cream. Add in chopped up spinach. At some point, cut up the chicken into chunks and put back into the sauce (or leave the chicken whole, but it was really good cut up). Simmer and heat through awhile.  Serve over pasta. Enjoy!
See, even the complicated version is the easiest thing ever. Cooking the noodles is the hardest part.
Now for the little details:

• I buy the sun-dried tomato pesto at Wal-mart. I’ve never tried it with any kind other than the Classico. It costs between $3 and $4. I have only ever seen this size.
• The heavy whipping cream is 1 pint (the medium sized carton at the store).
• I really liked having the spiral pasta and recommend this (it catches the sauce nicely), but any gluten free kind will work. I used Heartland brand because it’s cheap at Walmart.
• I served it with a salad because even with the spinach, I wanted more veggies for our meal.

Here’s the recipe for those who want to print it (by either printing “selected text” or copying and pasting into a Word document… sorry, I’m not fancy enough to know how to make a printable version for you):

Gluten Free Creamy Sun-Dried Tomato Pasta

Ingredients:

• 1 jar Classico Sun-Dried Tomato Pesto
• 1 pint heavy whipping cream
• Gluten free pasta
• Optional: spinach, finely chopped
• Optional: Chicken tenderloins or breasts (and oil to cook it in)

Directions:

1. If adding chicken, cook it in skillet.
2. Add jar of sun-dried tomato pesto and heavy whipping cream. Stir together. Add in chopped spinach. Cut up chicken if want bite-sized pieces.
3. Simmer/heat through (15-30 minutes).
4. Cook pasta.
5. Pour sauce over pasta and enjoy!

Gluten Free Dinners: Ideas and recipes

Gluten Free Cooking “Good to Knows”


Naturally Gluten Free Dinners



Soups


Requires Special Gluten Free Product (i.e. GF noodles, GF cornflakes, etc.)