Open faced sloppy joes 


Ingredients :
1 pound lean ground beef
1 bell pepper, chopped
2 teaspoons garlic powder
1 1/2 cups tomato sauce
3 tablespoons tomato paste
1 teaspoon Texas Pete
1 tablespoon honey
6 slices gluten free bread

1. Brown beef.
2. Add garlic and pepper to beef and stir.
3. Add tomato sauce, tomato paste, Texas Pete, and honey to beef mixture and stir.
4. Keep beef on medium to absorb all of the sauce while you toast the bread.
5. Pour mixture over toast.

Serves 3.
I usually serve with green beans.

Honey garlic chicken 


Ingredients :
1 pound chicken breasts
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons garlic
1 teaspoon soy sauce

Directions :
1. Cut chicken.
2. Mix chicken and all other ingredients in a bowl.
3. Place bowl in refrigerator and let marinade for at least 30 minutes.
4. Saute on medium heat until chicken is cooked (about 10 minutes).

I usually serve with quinoa and green beans. It makes enough for Tim and I to eat dinner, plus a lunch for Tim.

Note : Tim said it tastes amazing with a little dijon mustard.  I am not a huge mustard fan,  so I have not tried it. 

Crock pot Mexican chicken soup 


1 pound raw cubed chicken breast
5 cups chicken broth
12 ounce bag frozen carrots
14 ounce bag frozen bell pepper slices
14.5 ounce can diced tomatoes
1 can tomato juice (or 1 1/2 cups)
1 tablespoon garlic powder
1 teaspoon salt
1 1/2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon red chili flakes
1 cup uncooked gluten free pasta
Mozzarella cheese

1. Combine chicken, tomato, carrots, bell peppers, and tomato juice in crock pot and stir.
2. Add spices to mixture and stir.
3. Add chicken broth and stir.
4. Set crock pot on high for 6 hours.
5. When you have about 15 minutes left on the crock pot, add in uncooked noodles.
6. Before serving, sprinkle mozzarella cheese over soup.

Our version of Chicken Parmesan 


1 pound boneless chicken breasts
Tomato sauce
Mozarella cheese
Nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon thyme
3 tablespoons almond flour
1 egg

1.  Preheat oven to 350 F / 180 C.
2. In a small bowl,  combine paprika,  garlic powder,  cayenne pepper,  oregano,  thyme,  almond flour,  and 2 tablespoons nutritional yeast.
3. Transfer contents of bowl onto plate.
4. Use bowl to whisk egg.
5. Spray frying pan or skillet.
6. Dip each piece of chicken in the egg,  roll on plate spice mixture until covered, and place in frying pan.
7. Cover frying pan and cook on low for about 5 minutes.  Flip each chicken breast and cook another 5 minutes.
8. Place chicken in a 9×13 glass pan.
9. Cover each chicken breast with 2 tablespoons tomato sauce,  1 tablespoon nutritional yeast,  and 2 tablespoons mozzarella cheese.
10.  Cover pan with aluminum foil and bake for 20 minutes.

I always serve with broccoli.  But you could pair this with any vegetable and even pasta if you want.

Healthier Asian stir fry



1 pound cut chicken
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon lemon juice
3/4 cup quinoa
2 eggs
2 cups chopped bell pepper (sometimes I use broccoli instead)
12 ounces frozen carrots
4 ounces mushrooms
1 teaspoon garlic powder
1/2 teaspoon ground ginger

1. Start quinoa.  Pour quinoa and 1 1/2  cup water in saucepan and bring to a boil.  Lower heat once waterline is even with quinoa.
2. Saute chicken,  olive oil,  sesame oil,  lemon juice,  garlic,  and ginger in wok until chicken is no longer raw.
3.  Add vegetables and stir.
4.  Scramble eggs and stir in to wok. 
5. Add quinoa to wok.
6.  Continue to saute until vegetables are cooked and liquid is absorbed into mixture.

Enchilada chicken over quinoa



1 pound cut chicken breasts
1/2 cup Hunts garlic and herb tomato sauce
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Mozarella cheese
1 bag frozen bell pepper
8 ounce can mushrooms
3/4 cup quinoa per person

1. Start quinoa.  (Pour quinoa and 1 1/2 cups water in a small saucepan.  Bring to a boil.  When water level is just above quinoa,  place on low heat until water is cooked in).
2.  Saute chicken,  tomato sauce,  cumin,  garlic,  and paprika until chicken is no longer raw.
3.  Stir in peppers and mushrooms. 
4. Saute until juices are absorbed into chicken.

You can either serve this mixture over quinoa or mix the quinoa in.  I usually sprinkle Mozarella cheese on top of each serving.


Our favorite sesame chicken noodle dish



4 ounces spaghetti noodles
1 pound sliced chicken breasts
1 teaspoon ground ginger
3 tablespoons gluten-free tamari
4 teaspoons sesame oil
5 teaspoons rice vinegar
1/8 teaspoon red pepper flakes
1 bell pepper,  chopped
8 ounces mushrooms
1/4 cup chicken broth

1. Boil water for pasta. Once water is boiling,  cook noodles (break noodles in half) for 5 minutes.  Drain water. Rinse with cold water.
2. While you wait for water to boil,  saute chicken,  ginger,  4 teaspoons gluten-free tamari,  2 teaspoons sesame oil, 2 teaspoons rice vinegar,  and red pepper flakes in large skillet until chicken is browned.
3.  Add mushrooms and bell pepper to skillet.
4. Add 2 teaspoons sesame oil to cooked noodles and toss.
5. Add skillet contents to pasta pot.
6. Add chicken broth,  1 tablespoon tamari,  and 1 tablespoon rice vinegar to mixture and stir.
7. Return to medium heat and stir until liquid is cooked in to dish.