CrockPot Chicken

crock-pot-chicken.jpgP

Our Family Eats CrockPot Chicken Recipe

This is a really simple yet delicious way to cook a whole chicken. The only difference is that I skin the chicken first because of the tyramine that is in the skin which causes me to get headaches.

I have an older CrockPot like she describes in the recipe and it still works great for me!

 

Advertisements

Sweet n’ Sour Chicken – Gluten, Sugar, and Dairy Free

Makes 2 servings.

Cook 1\2 cup brown rice in 1 1\4 cup water for 40 minutes.

Heat 1/4 cup flax milk (or any kind of milk) for 30 seconds in microwave.  Add 1 tsp. ground flax seed. Let sit while cutting up chicken.

Cut up about 1/2 of a chicken breast into small bite-size pieces.
Add chicken to milk mixture.
Heat coconut oil in skillet over medium heat.
In a pie plate mix about 1/4 cup oat bran, 1\4 cup Bob’s Red Mill 1-1 gluten free flour mix, with salt, pepper, and a little garlic and onion powder.
Cook in oil until browned. I use refined coconut oil. Also I like to fry “crunchies” with the leftover flour and milk mixture. I do this by adding just enough milk to make a dough and then drop tiny pieces into the frying pan along with the chicken.

Sweet n’ Sour sauce:

While chicken is cooking:  In small saucepan add 2\3 cup water, 2 chopped baby carrots, 1\2 cup peas, 1 Tbsp. Butter, and little salt. Bring to boil and cook for 5 minutes.  Don’t drain liquid. Add:

1/2 small 8 oz. can pineapple tidbits (reserve half of the juice) I like to freeze the other half of pineapple and juice for next time.
2 tsp. Apple cider vinegar
1 Tbsp. Organic Ketchup
40 drops liquid stevia

Mix reserved juice with 1 Tbsp. Arrowroot powder ( or corn starch or any GF flour). Add to sauce and cook over medium heat until thickened.

To serve: Add rice to each plate, then add chicken and the sauce over the top.

image

Kale Lasagna

Kale Lasagna

Makes 4 servings

6 Tinkyada Rice Lasagna Noodles

2 Tbsp. Extra Virgin Olive Oil (EVOO)

3 oz. lean organic ground beef

1/4 cup chopped onion

2 small mushrooms, chopped

2 cups Kale, stems removed and cut in small pieces

1 clove garlic, minced

1/4 cup organic tomato puree

2/3 cup water

1 teaspoon salt

5 drops liquid stevia

1/4 teaspoon Italian Seasoning

1 teaspoon tapioca flour or thickener of your choice

3/4 cup organic shredded mozzarella cheese

Boil rice noodles 14 minutes.  Steam Kale until tender.  Heat 2 Tbsp. EVOO in large iron skillet and brown ground beef in large iron with onion, garlic, and mushrooms.  When browned stir in tapioca flour.  Then add 2/3 cup cold water or chicken broth.  Add tomato puree, cooked kale, salt, Italian seasoning, and liquid stevia.  Bring to boil and simmer for 5 minutes.

In 8 x 8 casserole dish place 2 lasagna noodles in center ( they won’t completely cover the bottom of the dish).  Also, you will need to cut noodles to fit, placing cut pieces on upper layers.  Add 1/3 cup sauce mixture, then 1/4 cup cheese.  Repeat 2 more times to make a total of 3 layers.

Bake 10 minutes at 350 F.

When I created this recipe for the first time it didn’t appear to have enough sauce and so I thought it might be dry.  But it really is moist and flavorful!

Chicken Spaghetti – Tomato Free

This is a very quick and easy meal for us to make.  It takes about 30 minutes from start to finish!

We do limit our intake of tomatoes, due to allergies and MSG reactions we can get from cooking tomatoes.  If I do add tomatoes to a recipe, I will add the tomatoes last and then only cook for about 10 minutes at the most.  I had to keep some Spaghetti Sauce warm one day for about 45 minutes when we had unexpected company. I ended up with a migraine from the FGA (free glutamic acids, better known as MSG) that developed from the overcooking of the tomatoes. Cooking foods that contain glutamic acids too long can free up the glutamatic acids to produce free glutamic acids (FGA or MSG).  Yes, you are virtually producing MSG right in your pot!  Mushrooms also contain glutamates, like tomatoes, so be careful not to cook them any longer than 10 minutes if you are sensitive to MSG.

I’ve learned all this information from the book Breaking the MSG Myth on msgmyth.com website.  I highly recommend this book if you have any problems with MSG.

Chicken Spaghetti and salad

I love serving this pasta with a romaine lettuce salad!

Tinkyada Rice Spaghetti Noodles (2 bunches about the size of a quarter each)

3 Tbsp. EVOO (extra virgin olive oil)

3 Tbsp. butter

1/4 cup chopped onion

2 large cloves garlic, minced

1 free range chicken breast (uncooked), cut into small 1/2″ pieces (we buy free range chicken breasts at our health food store because there is no MSG- type solutions added)

1/2 – 3/4 cup chopped organic mushrooms

1/2 cup – 3/4 cup frozen organic peas (or any other vegetable, zucchini works well also)

1/2 cup homemade chicken broth (canned broth will contain MSG – even if it’s organic) or water

Real Salt (to taste)

In medium sauce pan add about 3 cups cold water and bring to a boil. Add rice spaghetti noodles, boil gently for 15 minutes.

At same time in large skillet heat olive oil and butter.  Saute onion, garlic, and chicken until chicken is cooked.  Add peas (or other vegetable) and mushrooms.  Saute for 2 minutes, then add chicken broth or water.  Add Real Salt to your taste.

When noodles have finished cooking, drain and add to chicken mixture. stir together, then serve.  You can sprinkle mozzarella cheese on top when plated.

Chicken Spaghetti in skillet

Sweet Potato Fries with Gluten-Free Chicken Strips

This is our favorite Friday Night Meal.  We like it because it’s a “fun food.”  Most of the time I make the fries with organic russet potatoes. But this time we wanted to use an organic sweet potato.  The organic sweet potatoes are sweeter than non-organic so they really don’t require sugar added to them.  I like to dip the chicken strips and fries in my Peach Dipping Sauce that I make ahead and store in the freezer.  My husband likes to dip his in a sauce I make with Vegenaise.  I’ll include that recipe at bottom of page.

Makes about 2 servings

I use the same method for both types of potatoes.  I’ll use 1 large or 2 medium potatoes. Wash the potatoes well, leaving the skins on, I slice long ways about 3/8″  thick. Then cut in “french fry size” pieces.  Pour 2 Tbsp. Extra Virgin Olive Oil on large baking sheet.  Put potato slices on sheet and toss with the oil.  Sprinkle lightly with Real Salt.

Bake in 400 F / 204 C until browned.  About 15-20 minutes.

While baking fries, Cut 1 Free Range Chicken Breast in 1/2″ Strips, about 3″-4″ long.  Soak strips in  2 Tbsp. milk and 1 beaten egg.

Dredge or shake in plastic bag, each strip in Gluten Free Flour Mixture (2 Tbsp. oat bran and 2 Tbsp. oat flour  with 1/2 teaspoon salt and 1/8 teaspoon each garlic and onion powder).

Heat 2-3 Tbsp. Extra Virgin Olive Oil in skillet over medium heat.  Fry chicken strips until browned.

When Chicken Strips and Fries are done, serve with my Peach Dipping Sauce and/or Vegenaise Sauce.  Vegenaise is a healthy good tasting mayonnaise made out of grape seed oil.  To make the Vegenaise Sauce;  In small bowl add 2-3 Tbsp. Vegenaise, 1-2 teaspoons Extra Virgin Olive Oil, 1-2 teaspoons Apple Cider Vinegar, 5-6 drops Liquid Stevia, Real Salt, garlic and onion powder to taste.  Real Salt and Garlic Powder not pictured below.

Goulash

This is a very easy dish to make.  I grew up eating this before Hamburger Helper was discovered!  We love eating this occasionally for our evening meal.  It’s definitely a comfort food, warm and satisfying!

Goulash

Makes 4 servings

2 1/2 cups macaroni (I use Tinkyada Rice Macaroni) cook for 15 minutes in boiling water (or package directions).

In small frying pan 1/4 lb.  brown ground beef with ingredients below:

1 Tbsp.  Extra Virgin Olive Oil

1/4 cup diced onion

1 large clove minced garlic

Salt and Pepper

When macaroni is cooked drain water and add 1/2 cup Muir Glenn Organic Tomato Puree & 1/2 cup water.

Add beef mixture, along with some salt, pepper, garlic, and onion powder to taste.  Heat over medium/low heat until thoroughly heated, approximately 5 minutes.

Simply Organic Adzuki Chili

Our Red Maple Tree

This is a very simple meal to fix.  One evening last week we came in from our evening walk in the brisk fall air and my husband says to me, “Honey, I would sure like to have some chili right now!”  Well, I thought I would love to have some, too!  The more I thought about it, I realized I had all the ingredients and within about 30 minutes, (voila!), we had some Organic Adzuki Chili hot and ready to eat!

The health benefits of adzuki beans are that they strengthen the kidneys and promote regular bowel movements. They are small brown/red beans which have a white stripe on one edge. They are originally from China and are very popular in Japan. Once they are cooked they give a nutty, sweet flavor and offer the lowest amount of fat and highest protein per bean than any other. They are a great source of fiber, potassium, niacin, thiamine, riboflavin and other vitamin B products. They are also rich in manganese, zinc and iron; all of which are incredibly good for you and needed in your everyday diet, particularly men, although women need just as many nutrients, essential vitamins and minerals, many of which are found in adzuki beans.  More information can be found in my post, Just Discovered Adzuki Beans!

To cook beans; soak for an hour in room temperature water, drain and add fresh water to 2 inches over level of beans, heat to boiling and simmer on low-medium heat for 50-60 minutes.  I add some sea salt and about 1 Tbsp. of olive oil while cooking.

Simply Organic Adzuki Chili

Makes 3 large bowls

Brown 1/4 lb. organic ground beef with 2 Tbsp.  Organic EVOO (Extra Virgin Olive Oil) and about 1/4 cup chopped onion in small frying pan.  Salt and Pepper to taste.

In medium pan place 3 cups cooked Adzuki Beans (or any bean of your choice, I had these already cooked in freezer) with juice and and 1/2 cup Organic Muir Glenn Pureed Tomatoes.  Also add 1 large clove minced garlic.

Stir in browned ground beef mixture.  Add 1 cup cold water mixed with 2 teaspoons Tapioca Flour. Add 1 teaspoon chili powder (or to taste).  Add Real Salt to taste.

Heat until soup is heated all the way through.  I don’t cook anything with tomatoes in it for more than 10 minutes.  Cooking tomatoes very long can produce FGA (Free Glutamic Acid or MSG)!

Photo taken from our daily walk last week!