Chicken Sour Cream

4 chicken breasts- cubed and cooked

1-14 oz can of whole tomatoes

1 c sour cream

1 envelope of Lipton Onion Soup Mix

Mix tomatoes- undrained- into skillet with cooked chicken.  Add onion soup mix.  Let simmer for about 30-40 minutes.  Add sour cream to skillet.  Serve over gluten free pasta.


Creamy Cajun Chicken with Pasta

3 chicken breasts- cubed

4 cloves of garlic-minced

2 T margarine

1/3 c chopped scallions

1 c heavy whipping cream

1T Cajun Magic Poultry Magic

12 oz GF pasta- slightly undercooked

Cook garlic in margarine in a 12″ skillet over medium/high heat for 30 seconds.  Stir in chicken and seasoning mix.  Cook until lightly browned.  Stir in scallions- cook only a minute more.  Add cream.  Increase heat to high and boil until slightly thickened (about 2 minutes).  Combine chicken mixture and pasta- cook until heated.  Sprinkle with Parmesan cheese before serving.


Parmesan Chicken Breasts

6 chicken breasts

2 T margarine

1/2 c Parmesan cheese

1/4 c GF bread crumbs

1 tsp oregano

1 tsp parsley flakes

1/4 tsp paprika

1/4 tsp salt

1/4 tsp pepper

Dip chicken breasts in melted margarine.  Mix remaining ingredients and roll chicken in the mixture. Put in a spayed 9X13 Pyrex pan.  Bake for 25 minutes at 375.


Slow Cooker Wild Rice Hotdish

2 c wild rice- uncooked

1/2 c slivered almonds

1/2 c chopped onion

1/2 c chopped celery

1 can of mushrooms- drained

2 c chicken- cut

6 c chicken broth

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1 T parsley

Combine all ingredients- mixing well.  Cover- cook on low for 4-6 hours or until rice is cooked.  Do not remove lid before rice has cooked for 4 hours.


Chicken Breasts in Picante Sauce

1 1/2 c Salsa

3T Brown Sugar

1T Dijon Mustard

4 Boneless Chicken Breasts

Mix first 3 ingredients. Put chicken breasts in a 8 X 8 pan- pour sauce over chicken. Bake at 400 for 20 minutes. Serve over white rice.


Donut Muffins


  • 1/3 Cup Sugar
  • 1 1/2 Cup Gluten Free Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Xanthan Gum (optional)
  • 1 Egg
  • 1/4 Cup Honey
  • 1/2 Cup Buttermilk
  • 1/3 Cup Melted Butter
  • 1 tsp Vanilla


Mix dry ingredients together and set aside.  Mix wet ingredients with fork.  Mix wet ingredients into dry ingredients. Line muffin pan with paper liners and then fill with mixture.  Sprinkle with Cinnamon & Sugar. Bake at 375 for 15-20 minutes.  Yields approximately one dozen muffins.

Chocolate Cake


  • 1 3/4 C Gluten Free flour
  • 2 C sugar
  • 3/4 C cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 C milk
  • 1/2 C oil
  • 2 tsp vanilla
  • 1 C boiling water
  • 1/2 tsp Xanthan Gum
  • 1 C chocolate chips (optional)

Mix dry ingredients in large bowl.  Add remaining ingredients except boiling water. Beat for 2 minutes on medium.  Stir in Boiling water.  (batter will be thin)  Pour batter into 9X13 greased pan.  Bake for 45-55 minutes at 350.

Chicken Rice Primavera


  • 1 Tbs Oil
  • 3/4 lbs Chicken filets
  • 2 cloves minced garlic
  • 2 C broccoli florets
  • 2 medium carrots (diced or sliced)
  • 1 medium chopped onion
  • 1/2 tsp basil
  • 1/2 tsp oregano flakes
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 1 can green chilies (or to taste)
  • 3 C cooked rice
  • 1 14oz can Italian diced tomatoes
  • 1/4 C Parmesan cheese ground

Saute Chicken and garlic in skillet.  Add broccoli, carrots, onion and spices.  Cook until veggies begin to soften.  Add tomatoes, rice and chilies.  Stir and cook until heated through.  Remove from heat and garnish with Parmesan cheese.

Walnut Fudge Brownie Pie


  • 1 C Sugar
  • 2 Eggs
  • 1/2 C Margarine or butter
  • 1 tsp Vanilla
  • 2/3 C Gluten Free Flour
  • 1/3 C Cocoa
  • 1/4 tsp Salt
  • 1 C Chocolate Chips
  • 1/2 C Chopped Walnuts

Preheat oven to 350.  Grease Pan.  Beat eggs, stir in sugar, butter and vanilla.  Mix flour, cocoa, and salt.  Mix in wet mixture.  Spoon into pan then top with walnuts and chocolate chips.  Bake for 30 minutes.

Elizabeth’s Lemon Ice Cream Pie


  • 1 Cup Almonds, Toasted
  • 2 Cups Gluten free Corn Flakes
  • 2 Tbs Brown Sugar
  • 1/4 Cup melted Butter
  • 1 Quart Vanilla Ice Cream
  • 6 Ounces Frozen Lemonade concentrate
  • Fresh or Frozen Raspberries (Optional)

Take ice cream out to soften. Coarsely chop the almonds. Combine Almonds, gluten free corn flakes, brown sugar and melted butter in a food processor. Process until the consistency of graham cracker crumbs. Press crust mixture into 8 or 9 inch pie pan. Set in freezer to set.

With a clean food processor, combine ice cream and lemonade concentrate until well blended. Spoon mixture into pie crust and put back in freezer until a few minutes before serving. Garnish with optional raspberries.

Credit: Elizabeth K.

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