Friday, September 11, 2015

Gluten Free Mexican Chicken Casserole

I found this wonderful recipe for Mexican Chicken Casserole on Facebook. Here's the original recipe With just a few changes, it was easy to make this dish gluten free! It turned out yummy!
 Here's what I used...
  • 4 cups of cooked, chopped chicken 
  • 2 cups of instant GF brown rice
  • 1 can GF cream of chicken soup (I use Pacific GF)
  • 1 cup sour cream
  • ½ cup diced onion
  • 1 can Ro*Tel tomatoes
  • ½ teaspoon garlic powder
  • 1½ cups GF chicken broth
  • 8 oz cheddar cheese grated and divided in half
  • salt and pepper to taste

The original recipe calls for cumin, but I did leave this out, as my kids aren't too wild about spicy things...
  1. Put all ingredients and half of cheddar cheese in a large bowl. Stir to combine.
  2. Pour into a greased casserole dish and top with remaining cheese.
  3. Cover and bake at 350 degrees for 20 minutes, then bake an additional 20 minutes, or until hot and bubbly.

Linked to Gluten Free Fridays @

Friday, September 4, 2015

Granny Smith Cinnamon Muffins

Gluten free baking can sometimes feel like a guessing game!  Sometimes I try substituting gluten free ingredients into a regular recipe and it just doesn't work. But sometimes it does!   

David Venable from QVC shared a great muffin recipe, and it was so easy to make it gluten free just by substituting in gluten free flour! And the muffins turned out so yummy!! 

Here's the recipe:
  • 3 cups all-purpose gluten free flour (I use Betty Crocker GF Rice Flour Blend)
  • 1 1/2 cups white sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • 2/3 cups vegetable oil
  • 2 eggs
  • 2/3 cups milk
  • 3 Granny Smith apples, peeled and grated

  • Preheat the oven to 375°F. Grease a muffin pan. 

  • Mix flour, sugar, salt, baking powder, and cinnamon in a large bowl. Stir with spoon till combined.

  •  Add the oil, eggs, and milk. With a hand mixer beat till combined, but don't over mix. 

  • Pour in the apples and stir them in gently with a spoon.  

  • Spoon the batter into muffin pan.

     Sprinkle just a little more cinnamon on each muffin before cooking.

     Bake for 20-25 minutes, or until the cupcakes are set.

    This recipe makes a LOT of muffins :) I made 12 and had batter left over!

    Remove from oven and allow to cool a little.


Monday, August 31, 2015

Chili Nacho Dip

Here's a simple nacho dip with only 3 ingredients!...Perfect with tortilla chips! So simple and always a hit!

1 8 oz block of cream cheese softened
1 can Hormel Chili with Beans (The Hormel chili without beans isn't gluten free)
1-2 cups of shredded Cheddar or Pepper Jack cheese


Preheat oven to 350 degrees.

Spread the softened cream cheese evenly in the bottom of an 8x8 baking dish.

Spread the Hormel Chili with Beans evenly over the cream cheese layer.

Sprinkle shredded cheese evenly on top the chili layer.
(I have also used the thin sliced cheese squares for this layer and they work great too!)

Bake uncovered for 25-30 minutes.

Serve warm with  gluten free tortilla chips.

Sunday, August 30, 2015

Gluten Free Cheesy Tomato Pasta

Here is a great recipe from Southern Living that I've made for years.  Just substitute gluten free pasta and you've got an awesome meal!  It's so creamy and delicious...and so simple,  it's perfect for a quick weeknight meal!

1 8 oz box GF pasta
1/4 cup butter
1 cup whipping cream (I used Organic Valley Heavy Whipping  Cream)
1/2 cup cheddar cheese, shredded
2 cans diced tomatoes Hunt's Diced Tomatoes with Basil, Garlic and Oregano

Melt butter in skillet over low heat. Add cream and stir till warm. Add cheese and stir constantly until cheese is melted and mixture blended.
Meanwhile, cook GF pasta according to package directions.
Simmer, stirring occasionally, for 15 minutes.
Increase heat to med-low and add tomatoes, stir well to blend.
Add GF pasta and stir to combine.
Simmer for 10 minutes stirring occasionally, until sauce is slightly reduced and heated through.
Add salt and pepper to taste.
Top with grated parmesan if desired.

Serve and enjoy!

Saturday, August 29, 2015

Crustless Sausage Spinach Cheddar Quiche

This crustless sausage spinach cheddar quiche is just so incredibly yummy! Simple ingredients, simple steps, but amazing flavor! 

  • 4 eggs
  • 1 cup milk
  • 1 lb gluten free Italian bulk sausage (I use Ingles Markets brand)
  • 1 container fresh organic baby spinach
  • 1-2 cups sharp cheddar cheese, grated 
  • 1/2 or 3/4 tbsp onion powder (I use McCormick brand)
  • Salt and pepper, to taste
Brown and break up the sausage until it is cooked and no longer pink.
Drain and set aside
Cook spinach. This doesn't take long at all...just melt some butter in pot or deep pan, add spinach. Cover and cook over medium heat for just a few minutes till done.
Drain liquid from spinach and set aside.

Preheat oven to 375 degrees.
In large bowl combine sausage, spinach, eggs, milk, cheddar cheese, onion powder and salt and pepper.
Stir till combined.

Pour the quiche mixture into a greased pie plate. Place in oven and cook for 30-35 minutes until golden brown and center is set.

Enjoy...and try not to eat the whole thing at once :)

Friday, August 28, 2015

Lunch Ideas for Kids with Nut Allergies

All three of my kiddos have nut allergies. They are allergic to both peanuts and tree nuts, so we avoid anything with any mention of nuts ("contains nuts", "may contain nuts",  "manufactured in a plant with nuts", etc.)

This can make packing lunch a challenge. Unlike me though, they CAN eat gluten.  
So here are some simple school lunch ideas that I use for my nut allergy kids....
(These items are NOT all gluten free)

Ham or turkey sandwich (we love Boars Head!) 
Jelly biscuit
Blueberry muffins 
(Here's a simple healthy recipe or you can grab the Udi's Blueberry Muffins, which are quick and yummy too!)

Carrot slices
Sliced grapes
Cheese sticks
Celery sticks
Applesauce (my kids LOVE strawberry applesauce!)

Snack Pack Chocolate Pudding or Vanilla Pudding 
Honey Maid graham snacks
Goldfish brand crackers
Betty Crocker gummy snacks
Smartfoods White Cheddar Popcorn
Gogurt yogurt

(Always remember to double check labels too, as ingredients can change)

I use Rubbermaid Lunchblox  to keep things cool in their lunch boxes till lunchtime :)

I try get their lunches ready the night before and store them in the fridge till morning, then they're ready to go! 

Thursday, August 27, 2015

Lasagna Soup

A while back I went to a friend's house for dinner.  She made lasagna soup. Now I had never heard of this dish, but by the end of the meal....make that the end of our first bite, everyone at the table was asking for the recipe! It's one she actually found on Pinterest, so she was more than happy to share :)

 You actually assemble the soup as you serve it, and she was SO sweet to make GF pasta for me so that I could eat it!  I know from the picture it looks like just your average bowl of pasta with meat sauce...but it is soooo much more!  SO fabulous!

You'll see in the recipe there is this unbelievable cheese goodness that goes in, but I didn't add this last night, as Im trying to cut back on dairy.  Even without it great! Hubby, who hardly ever asks for seconds ate three bowls. :)

Here's the link to this oh so yummy recipe! Just make sure all brands are GF and to use GF Italian sausage (I use Ingles Market GF bulk sausage) and GF pasta :)

I do as she suggests, and cook the pasta separately from the sauce then assemble before serving.  I also cheated a bit and use onion powder instead of chopped onion and dried minced garlic instead of fresh...still delicious!

Here's the link to this yummy soup....

Linked to Full Plate Thursday at