Gluten Free - Week #3

Starting my third week of Gluten Free cooking, but my fourth week of Gluten Free eating. You may have thought I jumped off the wagon because I didn't write about my cooking at all last week. Well the truth is I felt a little more like I had been run over by the wagon and then dragged by the wagon for about 10 miles. To say the least last week was Gluten Free, actually it was solid food free, but that I will talk about in another post.

Anyway, I just wanted to post my meal plan for the week. I am not sure if I will actually make all 5 meals because Wednesday is my birthday and I am planning to order out or go out! But here is what I am thinking. I will post pictures as recipes are made and as always all crockpot recipes came from the Crockpot 365 website and the others came from Elana's pantry, great resources!

Maple Dijon Chicken CrockPot Recipe

The Ingredients.

--1 lb chicken pieces (I used frozen breast tenderloins)
--1 cup chicken broth
--2 sweet potatoes, peeled and chopped
--1 onion, chopped
--2 T dijon mustard
--3 T maple syrup
--3 cloves garlic, chopped
--2 bay leaves
--1 tsp thyme

The Directions.

I used a 4 quart crockpot---it was a good size. This fed the four of us with a tiny bit left for lunch the next day. If you have a large family or would like leftovers, double the quantity.
Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and dijon mustard. Peel and slice the sweet potato, and add to the pot. Add the onion and garlic. If you don't want your onion to have a crunch, put it at the bottom of the crockpot; otherwise on top of the chicken is fine. Pour in the chicken broth. Add the bay leaves. Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and the vegetables reach desired tenderness.

CrockPot Buffalo Chicken Lasagna Recipe

The Ingredients.

--uncooked traditional lasagna noodles (I used Tinkyada brand)
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart. Ask me how I know this...

Chipotle Lime Salmon

1 lb salmon, cut into 4 fillets
1-2 tablespoons olive oil
2 limes, sliced in half
1 teaspoon celtic sea salt
1 teaspoon chipotle powder

1.Preheat oven to 500°
2.Rinse salmon, pat dry and place on a metal baking sheet
3.Rub each fillet with olive oil
4.Squeeze the juice from one-half lime onto each fillet
5.Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet
6.Turn down oven temperature to 275°
7.Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish

CrockPot Jambalaya Recipe

The Ingredients:

--5 fully cooked sausages; 2 spicy and 3 not-so-spicy. I chose 3 garlic-artichoke turkey and 2 turkey Louisiana hotlinks. They were left over from when I made this.
--2 cups chicken broth
--1/2 cup white wine
--1 cup raw brown rice
--1 can (and juice) Itallian stewed tomatoes
--1/2 can drained and rinsed black beans
--1/2 chopped onion
--1/2 head chopped garlic
--3 chopped celery spears
--1 green pepper
--1 red pepper
--1 cup frozen white corn kernals
--2 cups cooked frozen shrimp

The Directions:

--pour the broth, wine and the uncooked brown rice into the bottom of your stoneware. Stir the rice in the liquid.
--cover with chopped vegetables, frozen corn and garlic
--put in the black beans
--add sausage
I promise it's enough liquid.
--cook on low for 8-10 hours, high for 6.
--an hour before eating, stir in frozen shrimp and turn to high.

CrockPot Fried Rice Recipe

The Ingredients.

--2 cups leftover rice/quinoa
--3 T butter
--2 T soy sauce
--2 t worcestershire sauce
--1/2 t black pepper
--1/4 t kosher salt
--1/2 diced yellow onion
--1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
--leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
--1 egg
--sesame seeds for garnish (optional)

The Directions.

Plop everything on in there together. Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.