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Loaded Chicken & Potato Casserole (Gluten Free)

Gluten Free: Loaded Chicken & Potato Casserole

Loaded Chicken & Potato Casserole (Gluten Free)

Loaded Chicken & Potato Casserole (Gluten Free) is quickly becoming one of my family’s favorite recipe.  So, here’s the thing…firstly, it was as good as it looks in the picture.  Secondly, I am not a food picture taker, so excuse the poor quality of the picture.  Third, I’ll be just writing this as I cook it because the “proper way” is not my style, it irritates me, and this way, I don’t forget anything.

I bought a family pack of boneless skinless chicken breasts.  All of the chicken was placed in my instant pot with my seasoning mix (if you want this recipe to be garlic free, then use 1 c. kosher salt, 1/8 c. pepper, 1/2 c. onion powder) and minced onions.  There was a total of about 6 c. water that was used.  The instant pot was set on manual for 20 minutes.  For the love…save the broth.  Let it cool in a bowl, overnight, and then skim the fat off the top.  You can store this in a DOUBLE BAGGED gallon freezer bag to use for anything under the sun.

While That was Cooking

I fried up a pound of bacon.  I also chopped up and onion and I fried that in the bacon grease.  Once my chicken was done, I kept out 3 large chicken breasts.  The rest, I put in a baggie and froze.  You can use a large bowl and shred it up.  I added more seasoning and then I put in 4 packets of dry ranch mix.  You could get away with using 2 packets if you wish (I just wanted the flavor).

I also cut up some green onions, 6 large potatoes (cubed, peeled or unpeeled), 1/2 c. sour cream, my chopped up bacon, 2 T. of bacon grease, a ladle of the chicken broth and I smooshed it all together with my hands cause the spoon was just not cutting it.

In the meantime, I shredded up some smoked gouda (you could use any cheese).  I put, in a greased 13×9 dish, 1/2 the chicken/potato mixture, then the cheese, then the chicken and topped it with cheese.

Cover and bake at 350 for 30 minutes.  Uncover and bake for 5 minutes.

It was good.  Happy cooking.

Cooking

Lasagna Soup

Lasagna Soup

Lasagna Soup

2 pounds ground beef

1 onion, chopped

2 c. kale, chopped

2 green peppers, chopped

In instant pot, brown these all together with seasoning and drain.

In the same pot, mix beef mixture, basil, oregano, and Italian Seasoning, 2 cans diced tomatoes (I pureed these up because Big Daddy does “not like chunks”), the equivalent of one can of cream of mushroom (can either use canned or make your own GF version). 4 chicken bouillon cubes, 32 ozs. water, and lasagna noodles (I used about 6) that are broken up.

Turn on manual for 15 minutes.

Quick release.

Check noodles and put back on manual, if needed.

Add 1 c. milk, 2 c. cheddar cheese, 1/2 c. sour cream.

Stir well and serve with parmesan.

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Gluten Free Beef Scalloped Potato Casserole

Gluten Free Beef Scalloped Potato Casserole

Gluten Free Beef Scalloped Potato Casserole

2 pounds ground beef cooked with a chopped up onion and some seasoning.

Once that is cooked up, drain.  Add in 1 c. beef broth or vegetable broth.  Sprinkle over 2 Tablespoons gluten-free flour.  Stir until it is thick.

Place this in a greased 13×9 dish.

Cut up some fresh mushrooms and sprinkle over top of beef.

Next, cut up some kale (can use spinach) and sprinkle over mushrooms.  Add a bit of seasoning.

Grate up some smoked gouda cheese (you can use any cheese, this is just what I had on hand).

Scalloped Potatoes

Take 8 small-medium sized potatoes.  Peel and Wash.  Use a mandolin to slice them up very thin.  In instant pot, put potatoes and add enough water to cover the top of potatoes.  I also added 3 tsp. gluten-free chicken bouillon cubes.  Manual for 2 minutes.  Quick pressure release and drain.

Layer on top of kale.  Add some seasoning and thyme.  In a pot, place 1 c. milk, 1/2 stick of butter and the rest of your gouda cheese.  Allow to melt and then pour over your potatoes.

Bake at 350 for 30 minutes and then place under the broiler for about 5 minutes to crisp up the cheese.

It was yummy!

Side Note:

**I will say that I have made this several times.  I have substituted the ground beef for chicken, as well as, ham.  This has been extremely good, no matter the meat used.  You can also substitute homemade scalloped potatoes for the boxed kind, though that doesn’t do much for me.  I try to stay away from processed food, as much as possible.  You could also sneak in shred up zucchini or squash for even more nutrients.  These items take on the taste of whatever you are cooking.**

Cooking

Gluten Free Larabar Bites

Gluten Free Larabar Bites

Gluten Free Larabar Bites.  My sister introduced us to Larabar’s when we were in GA visiting her.  Hunter LOVED them, but dang…those suckers are expensive.  Considering they are only 4 ingredients, I figured I would tackle those little suckers.  Also, the bars were too hard for him to hold, so I opted to make mine smaller and in ball form.

Gluten Free Larabar Bites

Chocolate chips (melted in the microwave with a couple of tablespoons of water) *can buy dairy free*

2 c. plain cashews (can use almonds)

1 c. chopped dates

1 tsp. vanilla

pinch of kosher salt

Put your dates in your food processor and pulse them until they are small.  Take them out and put them in a bowl.  Next, put your cashews and salt in and pulse that up.  Add to the bowl of dates.  Add vanilla.

Roll into balls and put on wax paper.  Flash freeze for 5 minutes.  Roll in melted chocolate and flash freeze again.  Then, you can put them in a baggie and freeze them up.

 

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Gluten Free Peanut Butter Bites

Gluten Free Peanut Butter Bites

Gluten Free Peanut Butter Bites

1 c. GF peanut butter

1 c. oats

1/2 c. flax

2 T. honey

**I drizzled mine with melted dark chocolate chips.  Put chocolate chips in a bowl, add 2 T. water and microwave.  Do small intervals, stirring after each time to keep it from burning.**

I put the oats in a food processor just to make them finer in consistency.  Add all ingredients to the bowl.  Mix well.  Form into balls.  Place on waxed paper and flash freeze for 5 minutes.

Once you flash freeze them, drizzle or dredge them with chocolate.  Flash freeze again and then put in baggies and freeze.

You can also not drizzle them and add chocolate chips to the ball, but I didn’t want too much sugar and frozen chocolate chips hurt teeth too badly.

 

Cooking

GF: Chicken and Noodle Soup

Gluten Free

Have you ever had one of those days where you simply want to run down the road naked screaming at the top of your lungs?

Yep….I had one.

It started with a butt through a wall.

Mingled in nosy Nellies.

Add a splash of liars.

Tears.

Confessions.

Manual labor.

You have my Saturday in a nutshell.

We did, for fun and all, add in some ticks, fits, crap in pants, paint, a mini-remodel (because of the butt issue), and a battle between a tree and a child.

Cause what would a Saturday be without all that fun?

Oh, I forgot to mention that we start school (on the 24th) and I lost ALL my notes, schedules, and curriculum.

So, there’s that.

At 7:30 pm, my sweet (not so much sweet on this day, but a bit salty) Hunter said he was hungry.  I forgot to cook :/

I was so busy micromanaging misbehaving kids, working on the bathroom, doing some spot cleaning, and doing schoolwork prep.   It just slipped my mind.

So, here is what I threw together because I, quite literally, had nothing else in the house to fix and we did not want to eat out.

GF:  Chicken and Noodle Soup

1 bag Tyson precooked diced chicken (again, all I had..it was frozen)

Minced onions

Seasoning

Cream cheese

2 c. monterey jack cheese

Splash of milk

Rice spaghetti noodles

Broccoli (gotta get those veggies in)

Chicken stock (gf)

I put stock, chicken, seasoning, and minced onions in the instant pot (sniffing up 8 pm) and set it on soup for 12 minutes.

To save time, I started the water for the noodles and I cut up the large pieces of broccoli.  I also had Alyssa shred my cheese because preshredded cheese is processed and that is no bueno.

When the instant pot was done, I quick released the pressure.  I added in a splash of milk, the cheese, and the cut up broccoli.  I did turn it back on manual for 2 minutes to soften up the broccoli.

By the time that was done, my noodles were done.  I drained them and put them in the soup.

Voila.

It is finished.

Thank.  Goodness.

Cooking

Chicken and Rice Soup (Instant Pot)

Gluten Free_Chicken EnchiladaCasserole (4)

Chicken and Rice Soup (Instant Pot)

1 carton gluten-free chicken broth

Minced onions

2 cans of chicken, drained

Seasoning

Oregano

Italian Seasoning

4 c. cooked rice

1/2 c. sour cream

Cream of chicken soup

1 c. milk

2 c. cheddar cheese soup

In instant pot, place all ingredients except the sour cream, milk, and cheddar cheese.  Turn on soup mode and let run until done.  This is usually 15 minutes.  My rice was not quite done enough, so I stirred it up, well and put on manual for another 10 minutes.

Once done, add the milk, sour cream, and cheddar.  Stir until it is all melded well.

Cooking

GF: Chicken Enchilada Lasagna

Gluten Free Chicken Enchilada Lasagna

Gluten-Free Tortillas

  • 2. c. gluten-free all purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on floured surface.

Roll out thinly.

Cook on griddle, be sure to flip halfway through.

**These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.**

Gluten Free Enchilada Sauce Recipe

  • 1 can tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

**You may want to tweak the seasoning as needed.**

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.

Layering

I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.

Cooking

August 2018: Monthly Menu

Monthly Menu Clipart

This is my August 2018 monthly menu. It is easier for me to keep track of what we are having if I sit down and put it all in one place.  If you would like any recipes, please let me know and I’m happy to oblige.

July 29-August 4

~Baked Chicken, Mac & Cheese (not dairy free), Baked Potatoes, Lima Beans~

~Chicken Enchiladas and Rice (not dairy free)~

~Victoria Choice:  Chicken Noodle Soup; Potato Soup (not dairy free); Gluten free bread~

~Pizza (I make gluten and dairy free pizza for Hunter)~

~Pork Roast; Italian Potatoes, Green Beans~

~Burgers, hotdogs, and fries (using vegan bread and vegan cheese)~

August 5-11

~Round Steak, Mashed Potatoes (not dairy free), Corn on the Cob~

~Alyssa Choice: ?????~

~Smothered Chicken, Broccoli, New Potatoes~

~Pizza~

~Tortilla Soup & Beef Stew~

~Mamas Tacos (not dairy free)~

August 12-18

~Tater Tot Casserole, Green Bean Casserole, Peas~

~Ben’s Choice:  Sloppy Joes and french fries~

~Asparagus stuffed chicken wrapped in bacon, Corn, baked potatoes~

~Pizza~

~Burgers, hotdogs, fries~

~Pork Roast, Mashed potatoes, Lima beans~

August 19-25

~Vegetable Beef Soup, Cheeseburger soup (not dairy free)~

~Jay Choice: ???

~Spaghetti (gluten free)

~Pizza~

~Ethiopian~

~Mamas Tacos~

August 26-September 1

~Roast and Potatoes, Mac & Cheese, Green Beans~

~Breakfast~

~Lasagna, Bread, Salad~

~Pizza~

~Noah’s Choice:  Chili, Stuffed Pepper Soup~

~Burgers, hotdogs, fries~

Please Note:

**I do not cook on Sundays and Big Daddy makes pizza on Thursdays.**

Cooking

Got Pork? I do.

Freezer Broken.  Pork Thawed,

 

Pork

Pork.  We have a lot of pork.  The pork WAS frozen and now, it is all thawed out.  Sadly, this is due to an unfortunate outlet issue.  We have now learned, when one freezer quits, chances are the other one will stop too.   This occurs when the two freezers are PLUGGED INTO THE SAME OUTLET.

What is Cooking Now

8 roasts

1 ham

2 packs end of bacon

1 pack tilapia

Cheesy bread

Vegetables

Liver

Tenderloins

Hamburger Patties

Hamhocks

And so much more.

So.  Much.  More.

Sigh.

We have a whole pig and cow processed every year.  This saves us a TON of money because meat is expensive.  As an added bonus, we know who raises the animals we purchase and what they are fed.  This is so important because so much is added to food, nowadays.

That being said, we keep our cow in a large freezer that stays in our laundry room.  The pig, we keep in a smaller freezer in the garage.  We also have our old fridge out there, for extra storage.

Last night, it was noted that the fridge was not working.  Luckily, everything was still cold and we could safely move it to another spot.  What was *not* checked, was the freezer that held the pork.

Welp, I got a phone call this morning.  Big Daddy noticed that the light was not on, water was coming out the bottom, and the food was thawed.  Then he left for work.

So, here I am.  Cooking so much pork.  So.  Much.  Pork.

Alyssa will be okay because her chicken and fish are cooked.  This will give her stuff to eat over the weekend.

Our family, however, will eat more pork over the next few days/weeks/months than they ever have.

If no one hears from me, tomorrow, then you know that I’m still cooking pork.  So much pork.