Gluten and dairy free chicken, bacon and spinach lasagna

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Gluten and dairy free Chicken bacon and spinach lasagna

  • Servings: 10-12
  • Time: 1hr
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You won’t miss the dairy and gluten

Recipe by startsat60.com

* I used tinkayada gluten free lasagna noodles
* I used go veggie dairy free parmesan

Ingredients

  • 9
    pre-cooked gluten free lasagna noodles*
  • 1 1/2 cups
    cooked boneless chicken breast
  • 1 cup
    dairy free mozzarella cheese
  • 1/2 cup
    dairy free parmesan*
  • 1 1/2 cups
    baby spinach
  • 5 oz
    cooked bacon, crumbled
  • 6 tablespoons
    dairy free spread
  • 6 tablespoons
    white rice flour
  • 2-3 cups
    dairy free milk
  • 1 small
    onion, chopped

Cooking Directions

  1. Cook lasagna noodles according to package directions. Set aside. Preheat oven to 375 degrees.
  2. In a large skillet, cook bacon until just getting crisp, add onion and saute until onion begins to get translucent.  Add spinach one handful at a time, and stir until wilted.  Repeat with remaining spinach.  Empty mixture into a bowl-set aside.
  3. In the same pan on medium heat, melt earth balance spread, add gluten free flour, stir together until just combined.  Add milk, a bit at a time, whisking to remove lumps.  Milk should begin to thicken.  Keep adding milk until desired consistency of sauce is reached. Sauce should be thick. Reduce heat to low. Season to taste. Add cooked chicken and bacon mixture back into the sauce-heat through.  Remove pan from burner, set aside.
  4. Add a little of your sauce mixture to the bottom of your casserole. Add one layer of lasagna noodles over sauce to fit your pan.  Add a layer of sauce-sprinkle with dairy free parmesan and dairy free mozzarella.  Repeat until dish is filled ending with a layer of lasagna noodles. Spread remaining sauce on top of lasagna.
  5. Sprinkle top with dairy free parmesan and dairy free mozzarella to cover noodles.  Bake at 375 for about 25 minutes, until bubbling and cheese is beginning to brown.
  6. Let cool five minutes before serving.

Better than takeout Gluten free Egg foo young

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Gluten free Egg Foo Young

  • Servings: 4-6
  • Time: 30mins
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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
  • Time: 4 to 5 1/2 hours
  • 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.