Chinese Chicken

Chinese chicken (out of Better Homes and Garden cookbook (Chicken with walnuts) with our variation)

3-4 chicken breasts
12 Tbsp. Soy sauce (gluten free)
8 tsp. cornstarch
8 Tbsp. water
4 tsp. ginger
4 tsp. sugar
2 tsp. salt
1/4 -1/2 tsp. crushed red pepper
oil
1 large onion chopped
Broccoli or snow peas bite size pieces
1 c. walnuts
Cut chicken into 1 inch pieces.

Mix the soy sauce, cornstarch, water, ginger, sugar, salt and red pepper. Set aside.

Add oil to wok or large skillet. Stir fry onions. Remove. Stir fry walnuts for 1-2 min. Remove. Add more oil. Cook half of the chicken. Then the other half. Return all the chicken to pan, stir in the soy sauce mixture and the onions, walnuts and broccoli or snow peas. Cook and stir until thick and bubbly.

Serve with rice.

Everybody's Favorite Beef Stew

2 lbs. beef chuck, cut in 1 1/2-inch cubes
1 tsp. Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
½ teaspoon paprika
1/4 teaspoon pepper
Dash ground allspice or cloves
6 carrots, pared and quartered
4 medium potatoes, pared and quartered
1 quart tomatoes


Throw everything into the crockpot and cook on low (10hours). We usually have it with the clear juice, but the recipe suggests making a thickener from 1/4 cup water and 2 tablespoons of flour, stirring that up and adding it to the juice to make gravy. In the crockpot do this 10-15 minutes earlier than you want to serve it, or remove the juice to a pan and do it in three minutes on the stove.

Serve with rolls or bread.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com

Great Recipe, and easy to make! Goes well with Mexican rice, chips and salsa, refried or black beans.


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Chicken Sate with Peanut Sauce

From Cooking Light

1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons low-sodium soy sauce (gluten free)
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Sauce:
1 tablespoon light brown sugar
1 1/2 tablespoons low-sodium soy sauce (gluten free)
1 tablespoon fresh lime juice
2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1/4 teaspoon crushed red pepper
1 garlic clove, minced

Preparation
Prepare grill.
To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Hearty Italian Chicken Chowder

From Kraft Foods

1/4 cup KRAFT Light Zesty Italian Dressing
1/2 lb. boneless skinless chicken breasts, chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup fat-free reduced-sodium chicken broth
1 zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Make It
HEAT dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.
ADD tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
SIMMER on medium heat 8 min. or until macaroni is tender. Sprinkle with cheese.

Kraft Kitchens Tips
Substitute
Use whole wheat elbow macaroni as an easy way to add fiber in this recipe.

Substitute
Substitute 2 cups broccoli florets for the zucchini.

Gluten Free Chocolate Chip cookies

From Land O Lakes

2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup Land O Lakes® Butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 Land O Lakes® All-Natural Eggs
2 teaspoons gluten-free vanilla
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips
Directions
Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.


Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.