Better than takeout Gluten free Egg foo young



Gluten free Egg Foo Young

  • Servings: 4-6
  • Time: 30mins
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Better than takeout and gluten free too!

Recipe by



  • 1 cup
    chicken broth
  • 1 tablespoon
    gluten free soy sauce
  • 2 teaspoons
    granulated sugar
  • 1 teaspoons
    rice vinegar
  • 1 tablespoon
    corn starch
  • 1 teaspoon
    sesame oil
  • 6
    eggs slightly beaten
  • 1/4 cup
    green onion, sliced
  • 1 cup
    fresh bean sprout*
  • 4
    water chestnuts, minced*
  • 1/3-1/2 cup
    minced ham, chicken or shrimp
  • 1 teaspoon
    soy sauce
  • 2-3 tablespoons
    cooking oil with high smoke point

Cooking Directions for the Egg foo young

  1. Mix eggs, vegetables, meat and 2-3 tablespoons soy sauce.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.

For the sauce:

  1. In a pan, heat broth, 1 tablespoon soy sauce, sugar and vinegar.
  2. In a bowl, blend cornstarch and water.
  3. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  4. Stir in sesame oil
  5. Serve with hot Egg Foo Yung.

Easy chicken in the crockpot



Nothing could be easier than making a whole chicken in your crockpot.

Easy whole chicken in the crockpot

  • Servings: 4-6
  • Time: 4 to 5 1/2 hours
  • Difficulty: easy
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A delicious crock pot recipe for warm days


  • 4-6 pound
  • 1 large onion
    onion sliced
  • 1/2 teaspoon each
    sage, thyme, salt and pepper

Cooking Directions

  1. Line a large crockpot with a liner. Spray with cooking spray. Spread sliced onion evenly over bottom of crockpot. Place chicken on top of onion and sprinkle seasonings over top.
  2. Cook on high for 30 minutes. Reduce to low and cook an additional 4-5 hours, or until chicken is pulling away from the bone.
  3. Use remaining broth to make gravy, if desired.

Gluten free Turkey Meat loaf



Since I have been following Weight Watchers this week, I went through some of the recipes on their website and found a great alternative to beef meat loaf.   Weight Watcher’s points per serving: five.  I made this recipe gluten free by adding in Ian’s gluten free bread crumbs.   Feel free to share or print this out.

Easy Gluten free Turkey meatloaf

  • Servings: 8
  • Time: 55 minutes
  • Difficulty: easy
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  • medium uncooked onion(s), finely chopped
    0 Points
  • medium sweet red pepper(s), finely chopped
    0 Points
  • pound(s) uncooked 93% lean ground turkey
    15 Points
  • pound(s) uncooked ground turkey breast, lean
  • cup(s)ketchup, divided
    13 Points
  • Tbsp mustard
    0 Points
  • tsp Worcestershire sauce
    0 Points
  • tsp garlic powder
    0 Points
  • 1tsp table salt
    0 Points
  • 1tsp black pepper, freshly ground
    0 Points
  • 1cup Ian’s Panko Breadcrumbs, Italian Style
    4 Points
  • 1 large egg
    2 Points


  • Preheat the oven to 400ºF. Place the oven rack in the center of the oven. Spray a baking sheet with cooking spray.

  • Spray a large nonstick skillet with cooking spray and set over medium heat. Add the onion and bell pepper; cook, stirring occasionally until softened, about 5 minutes. Remove from the heat and let cool 10 minutes.

  • Blend together the ground turkey and turkey breast, the onion mixture, 1/2 cup of the ketchup, the bread crumbs, egg white, mustard, Worcestershire sauce, garlic powder, salt and pepper in a large bowl. Transfer the mixture to the baking sheet and shape into a 5×10-inch loaf, about 2-1/2 inches thick. Spread the remaining 1/2 cup ketchup over the top of the meat loaf. Bake until a thermometer inserted into the center of the meatloaf registers 165ºF, about 45 minutes. Remove from the oven and let stand 10 minutes before slicing.