Chicken & Turkey
When I don’t have anything made and tucked in the freezer, but it is time to run my daughter to a carbo load with the cross country team, we often stop at our local market to pick up a gluten free (already naturally dairy free) pad thai meal. It is tasty, someone else makes it (always fun) and it is an easy thing to pick up. Of course, it is also a little bit spendy. And while I am very grateful we can pick something quick and gluten free, it isn’t something I want to do for the entire family, or very often. After looking at several different recipes, some with tamarind or lemon grass, I decided to make something simpler that would be easy to make with things I normally have on hand but would still have the flavor of the meal we enjoyed. This recipe is the happy result. I can cook this up in the same amount of time it takes to drive to the store and order it, and For the cost of feeding just one and half of us, I can feed the entire family. That, my dears, is a win. 🙂
It is time for week three of The Great Gluten Free Campout! I am so excited to participate in The Great Gluten Free Campout. Four bloggers over four weeks have partnered to bring you a full range of recipes: Breakfasts, Desserts, Sides and Snacks, and Campfire Classics. Each blogger will be hosting a category. This week I am hosting Open Fire.
When planning a camping menu, I have a tendency to bring …
When I saw this Good Housekeeping recipe for Curried Chicken with Mango and Cantaloupe Slaw, I knew I had to make it over dairy free. I tweaked some of the flavors for my family a bit and saved some marinade back for a dressing. Replacing regular yogurt with plain coconut based yogurt gives the curried chicken and mango and even more of a tropical flair we really enjoyed. You could even toss on some toasted unsweetened coconut flavors and really embrace the tropics! Yum!
Intellectually I know swimsuit season is just around the corner. Everyone in the food blog world seems to be cranking out really healthy smoothies and nifty green juices to get you ready…. But my world is cold, damp, with the season drizzling sleet and snow from the sky. Yuck… That sort of weather makes me want comfort food, BUT I also would like to be able to button my pants. Ya know, ’cause that’s important too, right? If you are like me and have a hankering for a little comfort food, yet still want it with a healthier twist, try Gluten Free Dairy Free Oven “Fried” Basil Chicken. I used …
Sloppy Joes? That taste like pizza? Oh, yeah! Gluten Free Dairy Free Pizza Sloppy Joes is one meal that gets everyone to the table. And, because you can prep and freeze it ahead of time, them cook it later in a slow cooker, it is one meal that is also easy on the family chef. Win-win!
- 1½ pounds ground turkey (not low fat)
- 1 medium onion, finely diced
- ½ cup green pepper, finely diced
- 3 cups gluten free dairy free spaghetti or pizza sauce
- ½ cup chopped gluten free dairy free pepperoni
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Brown ground turkey in skillet, breaking it up as it cooks. When it is all cooked through, add to slow cooker with all of the rest of the ingredients. Stir together until blended, put a cover on slow cooker, set to low and cook for 4 to 6 hours.
- To freeze: After browning turkey, allow to cool. After turkey cools, mix all the ingredients into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
- To serve: Thaw. Put contents in bag in to slow cooker, cover and cook on low for 4 to 6 hours.
This? Is awesome. Yep. You need to make Gluten Free Dairy Free Buffalo Chicken Bites for game day. Or right now. Or to serve as lunch or dinner with a big salad. Or to sneak out of the fridge when no one is looking – not that I would know anything about that sort of thing. Anyway…
These Buffalo Chicken Bites are …
Braised Mediterranean Chicken is one slow cooker dish that doesn’t take long to cook. Why, you ask, would THAT be a good idea. Well, I like to have a couple of slow cooker items in my freezer stash that I can pull out in the morning, thaw, then pop in the slow cooker after lunch for an easy dinner on the weekend with minimal prep on my part (not to mention no extra dishes to wash). Love it! If you need to cook it longer, switch the cut up whole chicken to all dark meat pieces (such as leg quarters) as they can handle a longer slow cooker cooking time.
If you have a gluten free freezer friendly dish to share, email me or leave a comment below and I will link it up for you. I can’t wait to see what everybody comes up with! 🙂
To participate in Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelaATangelaskitchenDOTcom) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
- 2 tablespoons olive oil
- 4to 5 pound chicken, cut up, skin removed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup white wine, non-alcoholic white wine or cider
- 1 cup gluten free chicken broth or stock
- 6 cloves minced garlic
- 2 teaspoons Herbes de Provence or Italian Seasoning
- 1 lemon, thinly sliced
- 1 large red onion, peeled and cut into wedges
- 1½ cups frozen or canned artichoke hearts, drained and quartered
- ¾ cup green olives
- In a skillet heat half the oil. Season chicken with salt and pepper. Brown half the chicken, 4 to 6 minutes on a side then place in a 4 or 5 quart slow cooker. Repeat with remaining oil and chicken.
- Add wine to skillet. Heat wine to simmering, scraping the browned bits from pan. Turn off heat. Stir in chicken stock, Herbes de Provence and garlic. Pour over chicken in slow cooker. Lay lemon slices on chicken, then top with onion. Cover and cook on low for 4 hours. Add artichokes and olives. Cook for ½ hour longer. Serve over rice or quinoa, if desired, with a side salad.
- To freeze: Brown chicken as directed. Set in refrigerator to cool. Add wine to skillet. Heat wine to simmering, scraping the browned bits from pan. Turn off heat. Stir in chicken stock, Herbes de Provence and garlic. Cool in refrigerator. Put cooled chicken, stock mixture, lemon and onions into a gallon sized freezer bag. Remove as much air as possible, seal. Put artichoke hearts and olives into a quart sized freezer bag. Remove as much air as possible then seal. Package both bags together, label and freeze.
- To serve: Thaw. Put contents of larger bag with chicken into a 4 to 5 quart slow cooker. Cover and cook on low 4 hours. Add contents of artichoke bag. Cover and cook for a half hour longer.