It has been 6 months since I have blogged. I must admit that I really have not missed it. Next week, we will start a new adventure in my home....I will begin homeschooling my daughters! This will be quite an adjustment. I hope to blog more this next year..about homeschooling and adding more gluten free recipes.

For this macaroni salad, I used Tinkyada brand Brown Rice Penne Pasta. This pasta does not get mushy, like some gluten free pastas can. I only measure the dressing ingredients. For the rest, just throw in however much you like.

Gluten Free Macaroni Salad

1 16 oz bag Tinkyada Brown Rice Penne Pasta, cooked according to package..rinse in cold water and drain thoroughly

Chopped green pepper, red pepper, celery

6 slices crispy, crumbled bacon

Frozen peas

diced cheddar cheese

For the Dressing

3/4 cup mayo..I use Hellman's because it says "Gluten free" on the bottle

1 T mustard

a little salt and pepper to taste

1 T apple cider vinegar

1/3 cup sugar

Mix all the dressing ingredients well

Combine it all in a big bowl (makes a lot), chill and enjoy!

Going gluten free is definitely an adjustment, but it isn't as hard as it may seem. I keep "safe" flour, etc. on hand. I have made my own gluten free shelf in my pantry with all my goodies. I am finding it fairly easy to substitute in most recipes. For instance, this Parmesan chicken calls for breadcrumbs..but I just used cornmeal instead. It turned out very good!

Parmesan Chicken

1/3 cup  Grated Parmesan Cheese
1/4 cup  seasoned dry bread crumbs OR cornmeal
1/4 tsp. paprika
1/4 tsp.  salt
1/4 tsp. black pepper
4-6 boneless skinless chicken breasts
3 Tbsp. butter or margarine, melted

PREHEAT oven to 400°F. Mix cheese, crumbs or cornmeal and seasonings in shallow dish.

DIP chicken in butter; coat with cheese mixture. Place in greased 15x10x1-inch baking pan.

BAKE 20 minutes or until chicken is cooked through.

Adapted from KraftFoods

Everyone knows how I love Paula Deen and her boys! I have tried many of their recipes and these did not disappoint. I used light mayonnaise to cut back on the fat and it was still very good. I loved the spinach too, so much better than a box of frozen spinach!

Roasted Spicy Mayo Chicken Breasts

1/2 cup mayonnaise (light)
Finely grated zest of 2 lemons
2 tsp paprika
3/4 tsp celery seeds
1 tsp salt, plus additional for seasoning
1 tsp freshly ground black pepper, plus additional for seasoning
Pinch of cayenne pepper
4 boneless skinless chicken breasts

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. 

In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, 1 tsp salt, 1 tsp pepper,and cayenne.

Season the chicken with the additional salt and pepper. Arrange the chicken on the prepared sheet. Slather the mayo mixture over the chicken. Bake for 20-25 minutes, or until the juices run clear when the chicken is pricked with a fork. 

Sauteed Spinach and Onions

3 Tbsp unsalted butter
1 small onion, halved and thinly sliced
One 9-oz bag baby spinach
3/4 tsp seasoned salt (or The Lady's House Seasoning)
1/2 tsp freshly squeezed lemon juice, or more to taste

Melt the butter in a skillet over med. heat. Add the onion and cook for 3 to 5 minutes, or until softened. Add the spinach. Toss to wilt, about 1 minute. Sprinkle with seasoned salt and lemon juice and serve.

Recipe taken from : The Deen Bros. Take it Easy

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