Sweet-n-Sour Meatballs

Meatballs:
1 lb. ground turkey
1/2 cup dry GF breadcrumbs
1/4 c. milk (I use almond milk)
2 Tbs. chipped onion
1 tsp. salt
1/2 tsp. worcestershire sauce
1 egg (I used egg replacer)

Mix ingredients; shape into twenty 1 1/2 inch balls.  Cook over medium heat, turning occasionally until brown (about 20 minutes)

Sauce:

1/2 c. brown sugar
1Tbs. cornstarch
1 can Pineapple chunks (I'd use tidbits next time)
1/3 cup vinegar
1 Tbs. soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet.  Stir in pineapple (with Syrup - or half syrup half water if too sweet), ginger, and soy sauce.  Heat to boiling, stirring constantly; reduce heat.  Add meatballs.  Cover; simmer, stirring occasionally, 10 minutes.  Stir in green pepper.  Cover; simmer until crisp-tender, 5 minutes.  Serve with rice and veggies.

By Karen Huff, Westminster 1st Ward Cookbook

Shepherd's Pie

1 lb. potatoes (russet)
Salt and Pepper
1/2 cup (or so) of Almond Milk
1 TBS Earth Balance Butter

1 TBS. Extra virgin olive oil
1 lb. ground turkey
2 carrots, peeled and chopped
1 onion, chopped
1 can corn
2 TBS. Earth Balance Butter
2 TBS. Gluten-Free flour (I used almond but it didn't thicken well)
1 cup gluten/dairy free beef stock or brother (I actually didn't have any and used chicken stock)
2 tsp. worcestershire sauce
1 cup frozen petite peas
2 TBS chopped fresh parsley leaves (I used parsley flakes)

Directions:

Boil potatoes in salted waters until tender, about 12 minutes.  Drain potatoes and add almond milk, butter and salt/pepper to taste and till creamy.  Add parsley

While potatoes boil, preheat a large skillet over medium high heat.  Add oil to hot pan with ground turkey.  Season meat with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add chopped carrot, can of corn, and onion to the meat.  Cook veggies with meat for 5 minutes, stirring frequently.  In a second small skillet over medium heat cook butter and flour together 2 minutes.  Whisk in broth and worcestershire sauce.  Thicken gravy 1 minute.  Add gravy to meat and vegetables.  Stir in peas

Preheat broiler to high.  Fill a 9x11 casserole dish with the meat mixture.  Spoon potatoes per meat evenly. Broil 6-8 inches from heat until potatoes are evenly browned.  Serve hot.

Chicken Fajita's

This is a Pinterest recipe that I tried tonight and it was a hit!  Served with chipotle guacamole recipe, refried beans, diced tomatoes and warm tortillas.  Super easy!

Ingredients

• 1 pound chicken breast, sliced into strips
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 Tablespoon oil
• 2-3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon coriander
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper
• corn tortillas
• cheddar cheese, grated (if wanted)
• sour cream (if wanted)
• salsa

Instructions

1. Preheat oven to 375 degrees.
2. Place chicken, peppers, onion, garlic, and oil in a large mixing bowl.
3. Mix spices together in a small bowl.
4. Pour over the chicken mixture and stir to coat well.
5. Spread the chicken mixture evenly into a 11×9 baking dish.
6. Bake for 20 minutes, or until the chicken is cooked completely through.
7. Serve with warm tortillas and all the fixings.

Teryaki Chicken

3 Boneless Chicken Breast
1/3 cup San J Teryaki Sauce
2 TBS Honey
2 cloves garlic
1 TBS olive oil

Cut chicken breast in strips.  Heat up some olive oil and garlic in pan over high heat.  Put chicken in pan and salt and pepper.  Drizzle Teryaki Sauce on chicken and add honey.  Use tongs to turn chicken until cooked through (approx 6 minutes).  Reduce heat and let the sauce thicken.  Serve with fried rice.

My family didn't love this recipe but I thought it was really good.  Recipe found here.

Cheesy Chicken and Rice Bake

by HowSweetEats on November 29, 2010 in Casseroles, Main Courses

See this recipe post on HowSweetEats’s site!

4.23 Mitt(s) 22 Rating(s)

Prep Time 15 Minutes
Cook Time 30 Minutes
Difficulty Easy
Servings
System US Metric
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Recipe Description

A quick, easy and healthy casserole to throw together when you’re pressed for time!

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice (I used white because it's what I had on hand
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup sour cream (or Plain Greek Yogurt)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

White Chicken Enchilada's

This is a new family favorite!  Recipe found here.

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

10 soft taco shells (we used corn)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour (Pamela's GF Baking Mix)

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken Ranch Pasta

 Another pinterest recipe that turned out so yummy!  Found here.

Chicken Ranch Pasta

8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour (Use pamela's GF baking mix)
2 Tbsp dry ranch dressing seasoning mix (can make your own to be GF)
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken
Chopped Sun dried tomatos - I used half a jar that was packed in olive oil.

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon, sun dried tomatoes and pasta.  Stir to coat.

Shredded Chicken Tacos

Every once in a while I try a new recipe that is a hit. Well, tonight was such a night and I made shredded chicken taco's and everyone had seconds! Here is the recipe (well I didn't really measure anything) that I used for the chicken and I don't want to forget!

To feed 4:

Put in crockpot:
2 boneless, skinless chicken breasts
1/2 to 3/4 Pace Picante Mild Salsa (or whatever brand you like)
1/4 to 1/2 tsp salt
1/4 to 1/2 Chili Powder
2 cloves garlic (I used minced garlic and put in about a tsp)

Cook on high for 4 hours and reduce to low for a hour. Then I worried the chicken would dry out so I put it on warm till we had dinner.

The chicken was great! I fried some corn tortilla's in olive oil and served the taco's with sour cream, lettuce, tomatoes, and cheese. Avacado or guacamole would have been good but I didn't have it on hand.

As a side dish I warmed up some refried beans in the oven that had been mixed with a few TBS of mayo and topped with pepper jack cheese. So yummy!

Chicken Tikka Marsala

A few years ago I went out to dinner at the Bombay House with some great friends. Being a little sheltered in the food department, and never before trying Indian food, I asked my sister for recommendations of menu items. She suggested the Chicken Tikka Marsala and was so yummy!

Last week as I was looking for some new recipes to try I came across a recipe for Chicken Tikka Marsala on a great recipe blog that is supposed to taste the same as the Bombay House recipe. So I decided to try it for Sunday dinner, and it was so good! A little involved because of the marinating and grilling of the chicken on skewers, but it actually worked out with a busy Sunday schedule and was well worth it. And Greg was very grateful for a new yummy dish in our menu rotation. :)

Chicken Tikka Masala

Recently we tried the same dish at an Indian restaurant called the Bombay House in Provo, UT and this recipe was spot on, it tastes exactly the same! So good and flavorful, you will love it.

Marinade:

1 cup yogurt

1 Tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp cayenne pepper

1 tsp freshly ground pepper

1 Tbsp minced fresh ginger

1 tsp salt

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 Tbsp butter

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 8oz. can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

Italian Chicken and Potatoes

Italian Chicken and Potatoes

INGREDIENTS:
• 1-1/2 lbs. boneless, skinless chicken breasts
• 1/2 cup zesty Italian salad dressing
• 1/8 tsp. pepper
• 4 cloves garlic, minced
• 4 potatoes, cubed

PREPARATION:
Combine all ingredients in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and potatoes are tender. Salt and Pepper to taste. Serves 4-6

Chicken Lettuce Wraps

1 pound chicken, cubed
1 tsp. olive oil
1 medium onion, roughly chopped
1" knob of gresh ginger, finely chopped (we don't put this much in)
2 cloves garlic, minced
1 large carrot, shredded
2 TBS. soy sauce (La Choy is gluten free)
1-1/2 TBS. rice vinegar
1-1/2 tsp. agave nectar or honey
1-1/2 tsp red pepper flakes
3/4 tsp. black pepper & salt to taste
1 red pepper, roughly chopped
1/2 bunch cilantro, roughly chopped (I leave this out)

If you like spicy food add 1 jalepeno, finely chopped (hot!)

For the wraps:
Red or Green leaf lettuce

Directions:
1. Heat the oil over medium-high heat in a sauce pan large enough to hold everything.
2. Saute the onions, carrot and ginger until the onions are tender. Add the garlic and saute until the garlic is fragrant - about 1-2 more minutes.
3. Add the ground chicken, soy sauce, vinegar, red pepper flakes, honey, salt/pepper, and cook until the chicken is done. Simmer for an additional 5-6 minutes without a lid (you can add a touch of corn starch mixed with water if you want a thickened sauce).
4. Add the chopped red pepper, jalapeno and cilantro. Stire together well.
5. Serve with cleaned lettuce leaves. We have found that served with white rice and broccoli all mixed together is also very yummy in the wraps.

Kung Pao Chicken

1 lb. chicken or pork, cut into ½ inch cubes

¼ tsp. crushed red pepper

4 T. soy sauce (La Choy brand is GF)

2 cloves garlic, mashed

2 T. lemon juice

2 T. olive oil

2 T. sugar

1 sm. red bell pepper, chopped

2 tsp. cornstarch

¼ sm. onion, chopped

¼ c. peanuts (optional)

Combine meat and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and ¼ cup water. In wok or large skillet, sirfry meat and garlic in hot oil 3 minutes or until brown. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture. Cook and stir until slightly thickened. Serve over rice and with peanuts (if no allergies) over the top for a added crunch. Yummy!!

Stroganoff

Chicken Enchilada's

8-12 White Corn Tortillas

3 Chicken Breasts (cooked and shredded)

Whipping Cream

Salt & Pepper

Jack cheese (we use pepper jack cheese for a little spice)

green onions (optional)

Enchilada Sauce (green or red depending on what you like)

Heat tortilla's in microwave for about 30-45 seconds in plastic baggie to soften. On each tortilla put spoonful of shredded chicken (we boil chicken on low heat in chicken broth until done), cheese, and green onions (optional). Sprinkle with salt and pepper. Pour about a tablespoon of whipping cream over filling and roll tortilla placing in a greased baking pan, seam side down. Repeat until all tortilla's are filled. Cover tortillas with favorite enchilada sauce (we've used both red and green) and sprinkle a little more cheese over the top. Bake at 350 for 25-30 minutes, or until cheese is melted and bubbling. Serve with Spanish Rice and Refried beans.

Parmesan Chicken

Easy Parmesan Chicken

3 chicken breasts cut into strips

1/3 cup bisquick (we use GF Pamela's Baking mix)

1 ½ tsp. paprika

1 ¼ tsp. salt

¼ tsp. pepper

½ cup parmesan cheese

Heat oven to 425 degrees. Melt 1 tablespoon butter in 8x8 baking dish or pan in oven. Mix bisquick (or GF mix), paprika, salt, pepper and parmesan cheese. Coat chicken with bisquick mixture. Place in baking dish (butter should be hot). Bake uncovered for 35 minutes. Turn chicken strips over and bake for another 15 minutes until the center of the thickest chicken strip is no longer pink. Serve with mashed potatoes or rice.