Asian crockpot chicken

 

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picture courtesy of foodnetwork.com

 

 

Asian crockpot chicken

  • Servings: 4-6
  • Difficulty: easy
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Recipe by foodnetwork.com

*original recipe calls for five spice powder. If you want to use this, use two tablespoons and omit ginger and allspice.

*you can get gluten-free hoisin sauce from wok-mei on amazon.com

Ingredients

  • 8
    chicken drumsticks
  • 1/4 cup
    gluten-free hoisin sauce*
  • 1/4 cup
    honey or maple syrup
  • 3 tablespoon
    ketchup
  • 2 tablespoons
    tamari
  • 1 teaspoon
    allspice*
  • 1 teaspoon
    ginger
  • 1-2 cloves
    minced garlic
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put chicken into a lined crockpot.
  2. Whisk sauce ingredients together.
  3. Pour over chicken.
  4. Cook on low for 4-5 hours, or until chicken is falling off the bone.
  5. Remove chicken to serving plate.
  6. Whisk cornstarch and water together. Slowly whisk into sauce until desired thickness.
  7. Serve with rice or noodles.

 

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Crispy, gluten free Shake and Bake Chicken

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Crispy gluten free Shake and Bake Chicken

  • Servings: 4-6
  • Difficulty: easy
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Crispy chicken like you remember it

Recipe by glutenfreelady

* you can use whatever spices you like to flavor the coating mix.

Ingredients

  • 1 whole
    cut up chicken
  • 1/2 cup
    gluten free bisquick
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    dried sage
  • 2 teaspoons
    paprika
  • 2 teaspoons
    Mrs. Dash original*
  • 1/2 teaspoon
    onion powder
  • 1/2 teaspoon
    garlic powder
  • 1 teaspoon
    olive oil
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper

Cooking Directions

  1. Set oven to 400 degrees. Line a baking sheet with foil. Spread olive oil evenly over surface of baking sheet. Put baking sheet in oven to preheat.
  2. In a large ziplock bag, add flour and spices. Shake together to combine.
  3. DO NOT rinse or pat dry chicken.
  4. Remove preheated baking sheet from oven and place on a rack or towel.
  5. One or two pieces at a time, shake chicken until coated. Shake off any excess inside bag and place onto olive oil coated preheated baking sheet, skin side down.
  6. Bake chicken for 25 minutes. Turn chicken over and bake an additional 20-25 minutes, or until chicken is browned and juices run clear when chicken is pierced with a fork.

 

Better than takeout Gluten free Egg foo young

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Gluten free Egg Foo Young

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

Recipe by food.com

*optional

Ingredients

  • 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

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

Easy whole chicken in the crockpot

  • Servings: 4-6
  • Difficulty: easy
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A delicious crock pot recipe for warm days

Ingredients

  • 4-6 pound
    chicken
  • 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

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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
  • Difficulty: easy
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Credit:Weightwatchers.com

Ingredients

  • 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
    Points
  • 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

Directions

  • 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.