Tag: Egg Free

Chicken Enchiladas

Haha, these enchiladas are certainly not authentic–Wait, Mexican cooks don’t use Cream of Chicken soup?–but they are delicious, and you likely have all the ingredients on hand all the time. And one pan makes quite a few leftovers if you want easy lunches for the week.

I’m still working on a gluten free version of this that tastes good. For a while I wasn’t able to handle dairy, so I tried vegan sour cream and GF Mission tortillas, and it was terrible. And the tortillas turned to mush. When I was able to handle dairy again, I tried it with corn tortillas, but then it tasted very much of oil from the tortillas. I think maybe I’ll try making my own gluten free flour tortillas before I attempt this again.

Make it a meal with:

Chicken Enchiladas

  • Servings: 9?
  • Difficulty: medium
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Mild, delicious, and makes lots of leftovers.

Ingredients

  • About 3 lb. Chicken Breasts, cubed
  • 1 Onion, minced
  • 2 cans Cream of Chicken Soup
  • 1/3 can Water (or chicken broth)
  • 1-2 c. Sour cream
  • Flour Tortillas (about 6)
  • Grated Cheddar Cheese

Directions

Cook cubed chicken. Add onion and cook until translucent. Mix in soup and water until bubbly and well mixed. Add sour cream to the sauce/gravy last. To assemble, spoon a little sauce and chicken in bottom of greased 9×13 pan. Then cover with a layer of 2 tortillas. Then spoon on a layer of sauce and chicken. Then a layer of 2 tortillas. Then a layer of sauce and chicken. Then 2 tortillas (for three layers of tortillas total). Finally, a thick layer of cheese on top. Bake at 375° for 20 minutes till cheese is melted and slightly brown. Optional: Top with salsa for extra flavor.


BBQ Country Ribs

These originally started as a Dutch oven recipe, but we’ve just been making it in the oven for the last several years. It’s fun for a big gathering–it does tend to be messier and greasier, FYI. Also, it’s pretty flavorful, so you may want a mild side dish with it, like white rice or rolls. And we usually serve it in a bowl so you get plenty of sauce.

As long as you get gluten free BBQ sauce (which basically all are), this one is naturally gluten free.

Make it a meal with:

BBQ Country Ribs

  • Servings: 6-8?
  • Difficulty: medium
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The secret to the sauce is Dr. Pepper, of course.

Ingredients

  • About 5 lbs. Pork Country Ribs, cut in pieces
  • Canadian Steak Seasoning
  • 1 large bottle Honey BBQ Sauce
  • 1 jar Orange Marmalade
  • 1 can Dr. Pepper
  • 1 Onion, chopped large

Directions

Place ribs in foil and sprinkle with steak seasoning. Seal up ribs in foil packet and bake in pan at 325° for 2 hours. Then combine remaining ingredients in pot and place ribs in sauce. Simmer (or replace in oven) for 1 hour. If you’re in a hurry, it doesn’t have to simmer for a whole hour.


BBQ Chicken

For juicier chicken, you may want to use chicken with bones. Plus, they’re cheaper than boneless skinless chicken breasts anyway. We usually have BBQ drumsticks every New Year’s Eve, and it makes the house smell amazing.

As long as you get a gluten free sauce (which most are), this one is naturally gluten free.

Make it a meal with:

  • Baked Potatoes, Potato Salad, or Rice
  • Green Beans or Corn
  • Fresh Fruit

BBQ Chicken

  • Servings: varies
  • Difficulty: easy
  • Print

Easy weeknight dinner or New Year’s Eve party food.

Ingredients

  • Chicken (breasts, legs, quarters, etc.)
  • Garlic Powder
  • Onion Powder
  • Italian Seasoning
  • BBQ Sauce (or gluten free sauce)

Directions

On a greased cookie sheet covered in foil, sprinkle chicken with garlic powder, onion powder, and then Italian seasoning. If boneless, cook for 30 minutes at 375°. For chicken with bones, cook for at least 45 minutes. With 15 minutes of cook time remaining, remove from oven, brush with BBQ sauce, and bake the remaining 15 minutes.


Baked Chicken

We used to have baked chicken all the time because it was very simple and only required Italian dressing.

And this one is naturally gluten free.

Make it a meal with:

Baked Chicken

  • Servings: varies
  • Difficulty: easy
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An exceptionally easy chicken dish that’s quick to throw in the oven.

Ingredients

  • Chicken Breasts
  • Italian Dressing

Directions

(For more flavorful chicken, marinate in Italian dressing for at least half an hour.) On a greased cookie sheet, cover each chicken with Italian dressing. If boneless, cook for 30 minutes at 375° or until temperature reaches 160°. For chicken with bones, cook for at least 45 minutes.


Apricot Chicken

When I was living with my grandpa in my mid-twenties and his doctor told him to go on a low-sodium diet, I was looking for main dishes that my grandpa might enjoy. I knew he liked Olive Garden’s Apricot Chicken, and I found a recipe that was supposed to be a copycat. Over the years I’ve updated and improved it so the chicken has more flavor and the sauce isn’t as runny.

If you’re making this gluten free, this is naturally gluten free–just make sure to use a new jar of jam or one dedicated gluten free so there aren’t any crumbs from previous sandwiches.

Make it a meal with:

Apricot Chicken

  • Servings: 4
  • Difficulty: easy
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In a real hurry, skip the sauce and just spread jam over the chicken, letting it melt slightly.

Ingredients

  • 4 Chicken Breasts
  • Onion Powder
  • Garlic Powder
  • Italian Seasoning
  • 1 tsp. Members Mark Chicken Base
  • ½ c. Pineapple Apricot Jam
  • Salt to taste

Directions

Sprinkle chicken with onion powder and garlic powder, then Italian seasoning on top and bake for 30 minutes at 375° or until the chicken’s internal temperature reaches 165°. In a pan on medium heat on the stove, heat the chicken base mixed in the jam. Boil until sauce thickens. Salt to taste. Spoon over baked chicken.


Twice Baked Potatoes

We always used to make this with just cheese on top, but lately we’ve added green onions with the potato in the middle. And it’s been a delightful addition. It’s great either way–it just depends what you’re in the mood for.

And this one is naturally gluten free.

Make it a meal with:

Twice Baked Potatoes

  • Servings: 8?
  • Difficulty: easy
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Pretty easy, but it takes a little time to make.

Ingredients

  • 8 Potatoes (or however many it takes to fill half a cookie sheet)
  • 1 (+) can Evaporated Milk
  • ½ c. Butter
  • Salt and Pepper, to taste
  • 1 bunch Green Onions, chopped (optional)
  • Shredded Cheddar Cheese

Directions

Bake potatoes on cookie sheet at 400° for about 1-1 ¼ hours OR at 350° for about 1 ½ hours, depending on size. Cut potatoes in half and scoop out middles into a bowl, such as a stand mixer. Salt the remaining skins. To the potato middles, add and mix milk, butter, salt and pepper to taste, and green onion if using. You can even add a handful of cheese to the mixture and stir in, if desired. Spoon mixture back into skins on foil-covered cookie sheet and sprinkle potatoes with cheddar cheese. Broil till cheese melts and browns slightly.


Stuffing

Stuffing is great in general, and when you add sausage, it’s amazing. This recipe is for stuffing a Thanksgiving turkey. We always get the red bag of Pepperidge Farm–the cubes. If that’s not available, we’ve used Mrs. Cubbison’s as a substitute.

If you’re making this gluten free, you’ll want to use a gluten free stuffing mix or try making stuffing rice instead.

Make it a meal with:

Stuffing

  • Servings: 12?
  • Difficulty: easy
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Sausage is the key to an amazing stuffing.

Ingredients

  • Pepperidge Farm Seasoned Cubes (the red bags–2 packages for a big turkey) (or gluten free stuffing mix)
  • 4 c. boiling Water or Chicken Broth
  • 1 lb. Jimmy Dean Sausage
  • ½ c. Butter
  • 1 – 1 ½ c. Celery (small chop)
  • 1 – 1 ½ c. Onion (chop a little finer than for spaghetti)

Directions

Brown the sausage and add cube of butter to melt. Add celery and onion (usually chopped in food processor), and cook a little. Add all this to stuffing cubes, then add boiling water. Stir well but gently, being careful not to mash the stuffing. Make sure not to make too wet because turkey has juice. See turkey recipe for instructions on stuffing the bird. With leftover that won’t fit in turkey, place in microwave dish for later and refrigerate. When ready to heat the stuffing from the smaller dish, add chicken broth or water and microwave for 10 minutes.


Pistachio Salad

This is a fun, sweet side for summer BBQs or a green side for Halloween. Even though the idea of a pistachio side may sound weird, it’s always delicious and a crowd favorite. The picture makes it look whiter than it really is–it’s usually a nice light green.

And this one is naturally gluten free.

Make it a meal with:

Pistachio Salad

  • Servings: 12?
  • Difficulty: easy
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A sweet, green side for summer or Halloween.

Ingredients

  • 1 box Pistachio Pudding Mix
  • 1 pt. Cottage Cheese
  • 1 container Cool Whip (or homemade whipped cream)
  • 1 can Pineapple Tidbits (drained except a small amount of juice)

Directions

Mix together cottage cheese and pudding mix in a bowl. Then add pineapple and a little bit of juice, to keep from getting too dry. Stir in whipped cream and chill.


Potato Wedges

Very simple and delicious, potato wedges are also very popular and sure to go quickly. I love them so much.

And luckily the Morton seasoned salt is gluten free, so this one is naturally gluten free.

Make it a meal with:

Potato Wedges

  • Servings: 4
  • Difficulty: easy
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Simple, delicious, and a crowd pleaser.

Ingredients

  • About 4 Potatoes (or whatever it takes to fill a cookie sheet)
  • 1/4 – ½ c. Butter
  • Morton Season All Seasoned Salt

Directions

Melt butter on cookie sheet in oven. Cut potatoes into thin wedges. Dip potatoes in butter, sprinkle one side with seasoned salt (not too much or it gets overwhelming). Bake at 400° for about 20 minutes until golden brown.


Spinach Pear Salad

We don’t have this salad as much anymore, but for a while we always used to make it with the pears from the Harry and David basket we’d get from our uncle and aunt at Christmas. A nice, fresh salad in the winter.

And luckily the salad dressing is gluten free, so this one is naturally gluten free.

Make it a meal with:

Spinach Pear Salad

  • Servings: 8?
  • Difficulty: easy
  • Print


A nice departure from regular iceberg salad.

Ingredients

  • 1 bag Spinach
  • 1 fresh Pear (sliced small)
  • 6 slices cooked Bacon, chopped
  • ¼ c. Onion, chopped
  • ½ c. Pecans, chopped
  • ¼ c. Craisins
  • ½ bottle Brianna’s Poppy Seed Dressing

Directions

Toss together all ingredients in large bowl.