Cream Spinach

I have a simple recipe for you tonight and it's yummy!  I just ended my women's Bible study a couple of weeks ago and for the final night, we decided to do a pot luck.  One of the ladies in my Bible study group brought this creamed spinach dish.  We all loved it and asked for the recipe.  I made it tonight for the first time and it's SO GOOD!! 

Now -let us talk about the Gluten Free aspect of this recipe.  This recipe calls for a package of Dry Lipton Onion Soup Mix. There has been a lot of controversy out there about ingredient changes to this product.  One source says that, "Lipton Dry Onion Soup Mix is gluten free, even though it lists barley. They say the barley is processed to the level that it is considered gluten free."  However - if you are not comfortable with this product, let me give you an alternative.  Try substituting dried minced onion, gluten free beef bouillon and onion powder. 

Here is the recipe for that equaling 1 packet of Onion Soup Mix:

4 teaspoons Gluten Free  beef bouillon granules

8 teaspoons dried onion flakes

1 teaspoon onion powder

1/4 teaspoon seasoned pepper

 

Now - let's go on to this creamed spinach recipe!! 

 

Ingredients:

 

3 pkg frozen spinach

1/2 pt sour cream

1 pkg Dry Lipton Onion Soup Mix (OR Gluten Free Substitute Recipe above)

1/4 cup Mozzarella Cheese

 

Directions:

 

Cook the spinach until tender and drain.  Mix together sour cream, Onion Soup Mix in blender.  Mix in spinach and put in a baking dish.  Add mozzarella cheese on top.  Bake 20 minutes uncovered at 350.

 

Now I know this picture isn't that great.  I forgot to take a picture of the spinach right out of the oven so I took a picture of it on my plate with dinner!!  I'll try to get a better picture next time!!

 

 

 

Cauliflower, Cashew and Pea Salad

This is one of my favorite side dishes for spring/summertime! It's different and tasty!  This is my mom's recipe from forever ago.  I have no idea where she got this recipe from but it is very light and Gluten Free!   This one is really easy to make and it is great to take as a side dish for grill outs or a potluck! 

TIP: I like to go light on the mayo with this recipe.  So I tend to yield to the 1/4 cup Mayo so it barely coats the other ingredients.

Ingredients:

1 to 1 1/2 cup frozen peas
1 head of Cauliflower
1/2 can salted Cashew Nuts ( I prefer halves)
1/4 cup chopped onion (finely chopped)
1/4 to 1/3 cup mayo
Salt and Pepper to taste

Directions:

Chop your cauliflower to small pieces and wash thoroughly.  Add all ingredients to a large bowl and stir to coat. Again - I think this tastes best when the mayo is barely coating the other ingredients.  Add Salt and Pepper to taste.  Keep chilled. 

Chicken Salad

It's hard to find a good chicken salad recipe.  I have only found 2 out there that I really like and I'm going to list one of them here.  This is my mom's recipe.  I have no idea where it came from, but she has been making it before I can remember.  This recipe is simple and it calls for simple ingredients.  There is nothing fancy about this recipe and that is what I like about it. 

I tend to go easy on the mayonnaise because I have found that some people don't like a lot of mayo in their chicken salad and some do.  The ones who want more (like my husband) can add some additional mayo onto their sandwich bread.  Feel free to increase the mayo in this recipe to get the amount you like.  Also - this is very important.  This salad tastes better when you finely chop up the celery and onions.  I use the Pampered Chef food chopper.  Works excellent and it's so fast.  I anybody needs a Pampered Chef order...let me know.  My friend sells their products and I can get you a great connection!

This one is Gluten Free and goes well on sandwiches, crackers and salads.  If you are gluten free - make sure you check your crackers and bread to ensure there is no gluten.  My hubby eats this one with saltines, Ritz Crackers and sandwich bread.  It has become one of his frequent requests!

Enjoy :)

Ingredients:

1 lb chicken breasts
2 stalks of celery, finely chopped
2-3 tablespoons of finely chopped onion
1/4 cup chopped pecans
1/3 to 1/2 cup mayonnaise
1/2 cup of red grapes sliced in half
Salt and Pepper to taste

Directions:

Boil the chicken breasts in a pot of water until done and no longer pink.  Once done, set aside to cool.  Chop your onions, celery, pecans and place them in a big bow.  Add your mayo and red grapes to the big bowl with your onion, celery and pecans. 

Once your chicken is cooled, finely shred it and drop into the bowl of ingredients.  Once that is complete, add your mayo and stir with a fork.  Add any salt or pepper that you need for taste and any additional mayo that you need.

Keep this one in the fridge - but you are ready to go!

Thai Peanut Chicken Pasta

Ok, so - this recipe is one of my hubby's favorites and if you like peanut butter...you'll like this one.  I found this recipe years ago from South Beach and it has stayed with us!  This one is really easy to make but you will need to go to the grocery store because it calls for ingredients that you may not have in your kitchen...like napa cabbage, dark sesame oil, rice vinegar and soba noodles

Let's talk about Soba noodles for a minute because some are gluten free and some are not.  If the Soba noodles you get are pure buckwheat noodles then you are gluten free.  Just read your ingredients.  Buckwheat is not a wheat but a plant in the carrot family, it is the seed kernels of the flowers, and is low in fat, high in iron, and gluten free.  Eden Foods makes a 100% buckwheat Soba noodle.  If you are not interested in Soba noodles for this dish and you want to have just make this with regular wheat pasta, use linguine. 

Dont make this pasta dish with Quinoa noodles.  Quinoa is naturally dry and the pasta needed for this dish needs to have some moisture to it.

So - here is the recipe.  I hope you enjoy it!  I serve this with a salad and for my non Gluten Free hubby, a side of garlic bread :)

Ingredients:

4 Ounces Soba noodles
1 1/2 lbs boneless, skinless chicken breast
3 teaspoons dark sesame oil, divided
1/3 cup creamy or crunchy peanut butter (I LOVE crunchy)
2 Tablespoons Gluten Free Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons water
1 head of Napa cabbage, shredded
2 scallions, thinly sliced
Salt and Black Pepper

Directions:

Cook noodles according to package directions; run under cool water and drain. 

Season chicken well with salt and pepper and toss with 1 tsp of sesame oil.  Heat grill pan or skillet over medium-high heat; cook chicken until browned and no longer pink in the middle. 

Whisk together peanut butter, soy sauce, vinegar, water and remaining oil in a large bowl.  Thinly slice chicken and add to peanut butter mixture.  Add noodles, cabbage and scallions.  Toss gently to combine all and serve.

Makes 4 servings
Per Serving
370 calories, 13 grams fat, 2.5 saturated fat, 42g protein, 19g carbs, 2 grams dietary fiber, 500 mg sodium

Mexican Chopped Chicken Salad

My hubby found this salad recipe for me.  Yes - he found it on our Ranch dressing bottle but I don't care....it was tasty!  Don't you just love a good salad?  I have run into 2 salad recipes this week that have been really good!  I'll post the other one this week!

This one is Gluten free as long as you read your tortilla chips label and get 100% corn tortillas. The Hidden Valley Ranch Bottles are Gluten Free so enjoy!! ( YEAH!)!!  If you opt to season your chicken - make sure your seasoning has no gluten in it.  Read your labels! This one is a fast make and tasty for lunch with a sandwich or soup. Here it is!  Simple!  Enjoy!

Ingredients:

6 cups shredded lettuce (I like Romaine)
1 bag corn tortilla chips
2 cups cubes cooked chicken
1 1/2 cups of canned kidney beans, rinsed and drained
1/2 cup Hidden Valley Ranch Dressing
1/2 shredded cheese
tomatoes and olives for garnish

Directions:

Combine all ingredients in large bowl.  Garnish with tomatoes and olives.  Makes 6 servings.

Peanut Butter and Yogurt Dip

My hubby found a good and and healthy snack recipe out there!  I'm so proud of him!!  LOL!  I'm always looking for a healthy  snack for my kids and one that they will enjoy! Your kiddos will love this and it's good from them.  It's a great way for them to get in their Vitamin C and Calcium! You can eat this dip with assorted fruits like bananas, strawberries, apples, and peaches!

This one can be Gluten free if you ensure your Peanut Butter and Yogurt is Gluten Free.  Make sure to read your labels!

Here's the recipe!!

Ingredients

• 1/3 cup of Creamy Peanut Butter Spread (Your Favorite)
• 1 container (6 oz.) nonfat vanilla yogurt
• 3 cups assorted sliced fruits

Directions

1. Combine Peanut Butter Spread with yogurt in medium bowl. Serve with fruits.

Nutritional Information

Amount Per Serving
Calories 130
Calories From Fat 70
% Daily Value*
Total Fat	8 g
Saturated Fat	1.5 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	75 mg
Total Carbohydrate	13 g
Dietary Fiber	3 g
Sugars	8 g
Protein	5 g
Vitamin A	0 %
Vitamin C	80 %
Calcium	13 %