Almond chicken kabobs

Original Recipe Yield 16 servings


Ingredients

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon vegetable oil

1 tablespoon lemon juice

4 skinless, boneless chicken breast halves - cubed

1/4 cup chopped toasted almonds

16 bamboo skewers, soaked in water for 20 minutes

Directions

1.In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.

2.Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.

3.Thread chicken onto skewers. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear. Brush chicken occasionally with remaining marinade while cooking.

4.Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken. Discard remaining marinade mixture.

Apple chicken Stir Fry 7/10

This recipe totally intrigued me! I LOVE apples, and we eat stir fry (in so many of its glorious variations) once a week. The only true criticism I have of this dish in the apple factor, there were just not enough!! so next time I will be doubling the apples, maybe My apple was just small, I am not sure.... BUT...... My little big man loved this recipe, so we will for sure make it again

1 pound cubed boneless, skinless chicken breast
1/2 cup onion, vertically sliced
1 3/4 cups carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon water
1 medium baking apple, cored and thinly sliced
1 tablespoon oil
2 cups cooked brown rice

Directions
Stir-fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet.
Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water. Stir-fry 2 minutes.
Remove from heat and stir in apple. Add to chicken.
Serve hot over cooked rice.

Lemony artichoke heart chicken

This recipe is for My little big man in the house. He LOVES artichokes. So since we have not made this yet I can't give you a rating- but I will let you know how it goes! =)


Ingredients
1 tablespoon unsalted DF "butter"
1/3 cup GF flour
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
1/4 cup white cooking wine
1/2 teaspoon minced garlic
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
1/4 cup water
Directions

Melt butter in a large skillet over medium heat. Combine the GF flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

sloppy Joe's- 8

SLLLLOOOOPPPPYYY JOOOEEESSS! Sloppy Joe's was a meal I had A LOT growing up and It was NOT my favorite. BUT as a mom I have found that a good old sloppy Joe's recipe really comes in handy on a night when you may have had a plan to cook something just spectacular -and well rounded- and for sure it was high end cuisine... ( as I am sure you do every other night)...but plan B is making a grand appearance. My family LOVES this recipe in fact they loved it so much a few said they were giving it a TEN and wouldn't mind eating it again tomorrow! For realistic purposes however, I am giving it and solid 8.... it is sloppy joe's after all. SO, I am going to write it down and MAYBE get it right next time. Because if I am being honest, what I love about sloppy joes is the fact that I can open my pantry, mix a bunch of random things, and it usually works! Here is tonight's mixture:

Sloppy Joes:

1 LB ground Beef, Turkey ( what we use, allergic to beef) or chicken

4-6 stripes of bacon, chopped up

1/4 cup green bell peppers. diced

1/4 cup red bell peppers. diced

1/2 cup yellow onion, diced

1 TBSP GF Worcestershire sauce

2 tsp chili powder ( I used about twice that much if not more)

a good sprinkle of Webers gourmet burger seasoning ( LOVE THIS STUFF)

a really good sprinkle of my favorite roasted garlic seasoning

some oregano sprinkled to.

2 cans Diced tomatoes in tomato juice

ALL seasonings should be double checked to make sure they are still GF. I have found companies change their recipes more often then I would like. Brown your meat and bacon and onion and peppers all together. Add all your seasonings as you are browning so the flavors can really get cooked in there. Once your mixture is all cooked up add your tomatoes and let it simmer, stir every so often so the bottom wont burn. Let it cook until the sauce thickens, about 10 minutes.

ONE MORE ADD. I take our GF buns, put Vegenaise on one side a DF cheese on the other and throw then under the broiler until toasted. YUM! make your sandwich, usually this awesome mess we eat with a fork, pair the meal with salad, fruit and veggies!

Megans Chicken 7/10

Megan's chicken is not so much Megan's anymore...I made this about 6 years ago way before we even knew what gluten free or dairy free even meant. SO I have tweaked in completely, it was a family favorite we could no longer eat and NOW WE CAN! and its pretty darn good! =) a LOT like Hawaiian haystacks, in fact next time I want to make Hawaiian haystacks I will probably just use this recipe.

Megan's chicken:

3- chicken breasts
1 package GF/DF Italian seasoning ( I used a garlic and herb salad dressing packet! YUM)
2- TBSP DF "butter" ( but what is it really?)
1/4 cup GF chicken broth

throw it all in the crock pot and cover it the crock pot with foil, let it go for 6 hrs on medium heat.
when its done you will add the other ingredients to make it a sauce.

THEN,
shred your yummy chicken in the crock pot,
whisk 2 cups of chicken broth with about 1/2 TBSP corn or tapioca starch , add to chicken.
add 1-2 chicken bullion cubes, and 8 oz DF cream cheese, mix it and let it get all warm and yummy! serve over rice.

we had green beans and peaches as side dishes, my kids LOVED dinner. =)

Apricot chicken 81/2

O.k so I have already made this recipie twice. The first time I added a bunch of "other" stuff and it was o.k. the second time I used only the ingredients reccomended and it was AWESOME!! It is 81/2 from us!! loved it, will make it again and next time maybe turn it into a Asian night with some great veggies on the side and rice noodles!

this one comes from the glutenfreefrenzy.com website. GREAT site with reviews and recipes, its like a support group there! love it, ANYWAY... I did not get to taste this one, so I think I will

Apricot chicken OR peach chicken

2 boneless skinless chicken breast
1/4 cup apricot or peach preserves ( she recommends organic, I didn't use organic)
1 tsp mustard ( dijon or honey)
1 tsp GF soy sauce
1 tsp honey
1/8 tsp cayenne

combine all the ingredients but the chicken, us a bit of coconut oil ( I used olive oil) to fry the chicken when the first side is cooked and you flip it to the other side, brush the mixture on top of the cooked side of chicken breast, continue doing so from side to side until the chicken breast is completely cooked.

( can I be honest with you? I didn't brush. I cooked the chicken on all sides until I knew it was pretty much cooked then I dumped the mixture in and let the chicken simmer in the juice until I KNEW it was totally cooked..it was good this way to. I am seriously lazy sometimes this is a great example of that!)