Tag Archives: Gluten Free

Recipes that are Gluten Free

Asparagus Stir-fry with Lemon-Herb Pan Sauce


1 lb Asparagus, trimmed and cut on diagonal in 1″ pieces
1/2 Small Yellow Onion, sliced thin in half rings
1 teaspoon Minced Garlic
1-2  teaspoons Canola Oil
2-3 Tablespoons Lemon Juice
1/4 cup Water
1 Tablespoons Dijon Mustard
1 Tablespoon Butter
1/2 teaspoon Dried (or fresh) Dill Weed
1/2 teaspoon Freshly Ground Black Pepper
2 Cups Hot Cooked Brown Rice

Heat skillet over high heat, add oil, onion and garlic, cook 1-2 minutes, stirring constantly. Add asparagus, cook 2-3 minutes until it is bright green and crisp tender. Remove from pan and set aside. Add lemon juice and water, scraping bottom of pan to get any bits that are stuck. Add butter and mustard and stir until combined. Add dill and pepper, and additional water to reach desired sauce constancy. Pour sauce over asparagus mixture and serve over hot rice, or toss with rice. Serve immediately.
(Feel free to experiment with different or additional herbs)



Yield: 2 as main dish or 4 as a side dish

Gluten Free Chocolate Chip Oatmeal Cookies


 This is a delicious gluten free oatmeal cookie!


4 1/2 Cups Gluten Free Oats, divided
2 Tablespoons Cornstarch
1 1/2 teaspoons Cinnamon
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Sticks Unsalted Butter, softened
3/4 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
1 1/2 Cups Semisweet Chocolate Chips


Preheat oven to 350°F.  Lightly grease 2 cookie sheets.

Blend 1 1/2 Cups oats in a blender until they are a fine powder.  Whisk together in a bowl with cornstarch, cinnamon, baking powder and salt.

Mix together butter, brown sugar and sugar with an electric mixer until fluffy.  Mix in eggs and vanilla.  Slowly mix in oat mixture until fully combined.

Stir in chocolate chips and remaining oats.

Drop 2 Tablespoons dough about 2 inches apart on prepared cookie sheets.

Bake until light brown at edges, about 15-18 minutes.  Rotate cookie sheets half way through baking.  Cool on racks.


Yield: about 3 dozen cookies

-Recipe slightly adapted from MarthaStewart.com-

Jalapeno Bean Dip



I brought this Jalapeno Bean Dip to my weekly Bible study and it was a big hit!


16 oz Can Refried Beans
1 Jalapeno Pepper, seeds removed
1 Tablespoon Vinegar (Rice Vinegar or Apple Cider Vinegar)
1/2 teaspoon Salt
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper


Blend all ingredients together in a blender or food processor until combined and the jalapeno is chopped very fine.

Cover and refrigerate for at least 1 hour.

Serve with tortilla chips.


Yield: About 2 Cups

-Recipe Adapted From Cookin’ With Cyndi-

Slow Cooker Chicken Chili

Slow Cooker Chicken Chili


This is a great chicken chili to warm you up this fall.  The chicken thighs are coated in crushed tortilla chips, which gives the chili extra flavor and thickens it at the same time.  Top it with lots of shredded cheese and bake up some corn bread to make it extra comforting!



14.5 oz Can Italian Style Diced Tomatoes
11 oz Can Mexicorn, drained
1 Garlic Clove, minced
5 teaspoons Chili Powder
1 teaspoon Cumin
1 teaspoon Kosher Salt
2 lbs Boneless, Skinless Chicken Thighs, cut into 1 inch pieces
2/3 Cup Finely Crushed Tortilla Chips
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
15.25 oz Can Kidney Beans, rinsed and drained
Shredded Cheese
Sour Cream


Drain tomatoes and reserve 1/4 cup of the liquid.  Combine the tomatoes and the reserved liquid together in a bowl along with Mexicorn, garlic, chili powder, cumin and Kosher salt.

In another bowl, stir together chicken and crushed tortilla chips.

Place chopped onions and bell pepper in a slow cooker.  Layer in beans, chicken and tomato mixture.  Cook on high for 5 hours or 8-10 hours on low.

Serve with desired toppings.


Yield: about 8 servings

-Recipe from Woman’s World Magazine-

Chicken Tortilla Soup


I just love soup (and chili) so much.  I even make them when it’s over 100 degrees outside.  Thankfully it’s October and it’s starting to cool down a little…It’s at least under 90 degrees.  I am currently 6 months pregnant and I am starting to stock the freezer since I know I won’t be cooking for a while.  I froze the leftovers of this soup to enjoy after our little girl arrives.  When I freeze soups, I like to pour them into a gallon size bag and freeze it flat.  That way they can easily be stacked in the freezer and they thaw faster too.  Sometimes I will even reheat them in the slow cooker to make it even easier.


1 lb Chicken Breasts
4 Tablespoons Olive Oil, divided
1 Tablespoon Taco Seasoning
2 Garlic Cloves, minced
4 Carrots, chopped
10 oz Can Rotel
2 (15 oz) Cans Diced Tomatoes
1 Quart Chicken Stock
4 Cups Spinach, chopped
4 Green Onions, diced
Kosher Salt and Freshly Ground Black Pepper
1/4 Cup Heavy Cream

For Garnish:
Sour Cream
Tortilla Chips
Green Onions


Preheat oven to 425°F.  Line a baking sheet with foil.  Place chicken breasts on prepared baking sheet, drizzle with 2 Tablespoons olive oil and season with taco seasoning.  Bake until chicken is thoroughly cooked, about 20 minutes.  After roasting, shred the chicken with a fork.

While the chicken is roasting, heat a soup pot over medium heat.  Add garlic and carrots, cooking a couple minutes to soften slightly.  Stir in tomatoes, Rotel and chicken stock.  Season with salt and pepper.  Bring to a gentle simmer then add the spinach.  Let simmer for 10 minutes.  Add heavy cream and shredded chicken.

Serve with desired garnishes.


Yield: At least 6 Servings

-Recipe from Everyday Occasions by Jenny Steffens Hobick-

Spaghetti Squash Au Gratin


If you are looking for a creamy and cheesy side dish, then give Spaghetti Squash Au Gratin a try.


1 Medium Spaghetti Squash
2 Tablespoons Butter
1 Small Onion, chopped
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Dried Thyme
1/2 Cup Sour Cream
1/2 Cup Shredded Cheddar Cheese


Preheat oven to 375°F.

Cut several holes in the spaghetti squash and place on a microwave-safe plate.  Heat in microwave until soft, about 10 minutes.  Turn squash over halfway through.

Melt butter in a skillet over medium heat.  Add onion, red pepper flakes and thyme.  Cook until onion is browned.  Season with salt and pepper.

Cut squash in half and discard seeds.  Scrape out the squash with a fork.

In a large bowl, combine squash, onions, sour cream and 1/4 Cup cheddar cheese.

Pour spaghetti squash mixture into a buttered 8×8 inch dish.  Top with remaining cheese and bake until golden brown, about 15-20 minutes.


Yield: about 6 servings

-Recipe from Dandy Dishes-