Chicken with Tomato and Basil Sauce - Gluten Free

This was incredibly delicious. All the family loved it.

Ingredients:

8 chicken breasts, thawed
2 Tbsp. oil
1 1/2 Tbsp. butter
2 Tbsp. cornstarch
1/2 cup chopped onions
2 cloves garlic, minced
1 fresh tomato, diced
1/4 cup fresh basil, chopped (or 1 Tbsp. dry basil)
1 1/2 cup water
2 Herb Ox Chicken Flavored Bouillion cubes
1/2 cup heavy whipping cream
Cooked rice

Heat oil in large non-stick pan over medium heat and brown chicken breasts on both sides till cooked through. Remove from heat and set aside.

In a large saucepan, melt butter over medium heat. Add onion, garlic and saute until ctender. Add tomatoes and basil and cook for a few more minutes. Mix cornstarch in 1 1/2 cups water and pour into sauce, stirring until thickened. Add whipping cream and stir till mixed.

Place chicken breasts and cooked rice on serving plates. Pour sauce over chicken breasts and rice.

The "Troublesome Twenty" Ingredients That May Have Hidden Gluten

I found this list of ingredients to watch for that may have hidden sources of gluten. I found this on the following website: http://eatlocalgrown.com/article/11764-hidden-gluten.html

The Troublesome Twenty

• Artificial color

• Baking powder

• Caramel color/flavoring

• Citric acid (can be fermented from wheat, corn, molasses or beets)

• Coloring

• Dextrins

• Diglycerides

• Emulsifiers

• Enzymes

• Fat replacers

• Flavorings

• Food starch

• Glucose syrup

• Glycerides

• Maltodextrin

• Modified food starch

• Natural juices

• Stabilizers

• Starch

• Wheat starch

Peanut Butter Chocolate Chip Cookie Dough Bites

Peanut Butter Chocolate Chip Cookie Dough Bites

This recipe has no flour, no white sugar

Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter

 1/4 cup (80 grams) honey

 1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Pork & Green Bean Stir-Fry

6 lbs. pork, cut into strips
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp. Sesame oil
2 Tbsp. rice vinegar
1 Tbsp. ground ginger
2 Tbsp. minced garlic
1 Tbsp. corn starch
2 Tbsp. vegetable oil
12 oz. frozen green beans
1 cup chopped bell peppers
rice, cooked

Cut up pork into thin slices and stir fry until cooked through.  Combine sugar, soy sauce, Sesame oil, vinegar, ginger and garlic. Stir fry green beans and bell peppers beans are no longer cold and vegetables are slightly browned. Add pork, and stir fry together for 1 minute. Add liquid, stirring to coat and until thickened. serve on cooked r
ice.

Gluten-Free Pumpkin Chocolate Chip Muffins

I found this recipe, modified it with gluten-free ingredients, trying to use up all the frozen pumpkin and squash in my freezer from last year's garden. It turned out great! It is healthy, uses honey instead of sugar, and has a little twist of chocolate!

Gluten-Free Pumpkin Chocolate Chip Muffins

2 eggs1 cup cooked pumpkin or squash
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1/2 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup chopped pecans
1 cup miniature chocolate chips

Frosting:

1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
2 cups powdered sugar

In a large bowl combine the eggs, pumpkin, oil, honey, and water. Mix well. Add dry ingredients and mix well. Add pecans and chocolate chips. Fill greased muffin pan cups 3/4 full. Bake at 350° F for 20-25 minutes or until firm. Cool. Remove from pans and cool completely before putting on the frosting.

Slow-Cooker Salsa Chicken

Slow-Cooker Salsa Chicken

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

Gluten-Free Pizzas

I love to make fresh home-made pizza with my own choice of healthy toppings. Here are some of my favorites, using Udi's Gluten-Free pizza crusts:

Veggie Pizza

• Home-made red sauce made from pureed tomatoes, cooked, drained, sugar, basil, garlic powder, onion powder and salt added to taste
• Olive oil
• black olives
• diced fresh tomatoes
• fresh spinach
• diced bell peppers
• fresh sliced mushrooms
• Mozarella cheese
• Parmesian cheese
• Asiago cheese

Chicken Alfredo Pizza

• Priano Alfredo sauce (Aldi's)
• fresh sliced mushrooms
• grilled chicken pieces
• fresh, diced tomatoes
•  Parmesian cheese
• Asiago cheese
• Mozarella cheese