Archive for October, 2008

postheadericon Taco Soup

This recipe can be made in the Crock Pot or on the stove, depending on when you decide to make it! It is a favorite in our house, and wonderful served with corn chips and some avacado!

I used to make this recipe when vegetarian, just omitting the meat and adding an extra can of beans, it tastes great both ways

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.

Taco soup!

Ingredients:

  • 2 TBS olive oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 1/3 lb ground meat (omit if vegan/vegetarian)
  • 1 (14 oz) can corn kernels or hominy
  • 3 (14 oz) cans beans – pinto, kidney, & black works well (add 1 more can if vegan/vegetarian)
  • 1 (28 oz) can diced tomatoes
  • 1 packet taco seasoning (watch out for the ingredients! many include wheat flour)
  • 1 (4 oz) can diced chilis
      Optional toppings – tortilla chips, guacamole, avocado, black olives

    Stovetop Method
    This qualifies as faux-fast-food, as it will be ready in under 45 minutes!
    Warm oil in a a soup pot over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.

    Add canned goods, seasoning packet, and 1 28oz can of water, and stir well.

    Turn heat to high, and bring soup to a boil, stirring intermittently.

    After it comes to a boil, turn to low and let simmer for 30 minutes or so. Serve with tortilla chips, guacamole or avocado, and sliced black olives.

    Slow Cooker Method:
    Warm oil in a skillet over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.

    Add meat mixture to slow cooker, then add canned goods, seasoning packet, and 1 28oz can of water, and stir well.

    Turn heat to low, and cook for 6 hours. Serve with tortilla chips, guacamole or avocado, and sliced black olives.

    (I have added the meat, onion, and garlic to the crock pot without precooking, and it has worked fine for our family, just be cautious about the potential for food borne illness)

postheadericon Balsamic Chick Chick

How often do you eat boneless/skinless chicken? I keep wanting something new to do with it! We love balsamic vinegar here, and it combines beautifully with rosemary. This is a light recipe, one which uses less meat, but has the addition of chick peas to supplement the protein. This is one of my Faux Fast Food recipes, ready in under 45 minutes, as well as costing less than $10 for the recipe!

If you are looking for a heartier version of this recipe, check out the Balsamic Chicken Sauté, which pairs chicken with mushrooms, balsamic vinegar, and

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.

Balsamic Chick Chick dinner

Ingredients:

  • 2 TBS olive oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 lb boneless/skinless chicken, cubed
  • 1 (14 oz) can chick peas
  • 2 tsp Italian seasoning
  • 1 tsp rosemary
  • 1/4 cup balsamic vinegar

Method:
Warm oil in a skillet over medium heat. Add onion and garlic, and sauté until they become tender.

Add the chicken, Italian seasoning, and rosemary to the pan, and stir, browning the chicken.

When the chicken has browned, deglaze the pan with the balsamic vinegar, and add the chick peas.

Let the chicken and chick peas simmer as the balsamic vinegar reduces a bit.

Serve with a starch and salad or a roasted vegetable. We really enjoyed it with some rosemary new potatoes and asparagus.

postheadericon Enchilada Sauce

Sometimes it can be difficult to find gluten-free enchilada sauce, as many of the popular brands use wheat as a thickener. It is very easy to make your own, however, so don’t let yourself be intimidated!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.

Ingredients:

  • 28oz can crushed tomatoes

  • 1 1/2 cups broth or homemade stock
  • 1 TBS olive oil
  • 2 cloves garlic, minced or pressed
  • 1/2 onion, minced or a few scallions
  • a few dashes hot sauce (to taste)
  • 2 pinches kosher salt
  • 1 tsp cumin
  • 1 tsp chili powder

Method

Saute onion & garlic in olive oil over medium heat. When they have softened, add other ingredients.

Simmer for about 30 minutes, then adjust spices to taste.

Serve over Chicken Enchiladas or Beef and Bean Enchiladas

postheadericon Mexican Chicken & Beans One Pot

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe. If you use brown rice or brown rice noodles, this recipe will also be fine for South Beach phase 2.

Enjoy this faux-fast-food one-pot meal on a day when you want something delicious but don’t have the time or energy to make an elaborate dinner. It was delicious!

Ingredients

Mexican Chicken & Beans cooking in 1 pot
  • splash olive oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb chicken, cubed (boneless/skinless breasts or thighs are great)
  • 2 14oz can black beans
  • 1 cup salsa (we use mild)
  • 1 28oz can diced tomatoes
  • 2 cups water
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 1/2 cup rice or 1 lb rice pasta
  • sliced olives, salsa, and guacamole for garnish

Method
Warm oil in a large skillet or pot over medium heat Add onion and garlic, and stir.

When the onions and garlic have started to soften, add the cubed chicken, and sauté until the chicken is browned.

Mexican Chicken & Beans 1 pot meal

Add all other ingredients and turn the heat to medium high. When the liquid boils, turn down to low and cover.

Let simmer covered for 20 minutes, stirring intermittently. Test rice/pasta for done-ness, and serve with olives, salsa, and guacamole as garnishes.

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