Gluten Free Easy Chicken and Broccoli Stir Fry

Sometimes I have a problem making gluten free low in calorie. We had rather have fattening pasta, rice or potato based meals but I am determine to stop cooking so much of this. I went to the grocery store the other day and had no idea what I was having for supper. The yellow peppers were on sale, which we love and the broccoli looked great so I decided then and there to make a chicken, broccoli stir fry.

Title: Chicken & Broccoli Stir-Fry
Servings: 6
Cooking Time: 15 minutes
Preparation Time: 15 minutes

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Ingredients:
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3 chicken breast, chopped to bite size pieces
1/4 tsp. black pepper
1/4 tsp. ginger
3 Tbl. oil
1 bunch broccoli, cut small
1 med. bell pepper or several small sweet peppers
3/4 cup and 2 Tbl. chicken broth, divided
1/2 cup 3 Pepper Peach Sauce by Oxford Falls
 Soy sauce to taste
1 tsp. salt
1 Tbl. cornstarch
1/2 cup parmesan cheese

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Instructions:
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Sprinkle chipped chicken with ginger and pepper. In a large fry pan or
wok, pour oil and heat to high temperature. Add chicken and stir fry 3
minutes. Push chicken aside and add vegetables. Sir-fry 3 minutes
more. Mix together 3/4 cup broth and salt, add to fry pan. Add wine
and reduce heat to med-high; cover and cook 2 minutes. Add cornstarch
to remaining 2 Tbls. chicken broth and stir until smooth. Stir into
fry pan and cook 1 minutes more. Remove from heat and stir in cheese.
Serve hot over cooked rice.


I always chop my chicken into bite size pieces. Heat 1 to 2 tbs EVOO in a wok and cook the chopped chicken until slightly brown. While chicken is browning cut the yellow pepper in strips and chop the broccoli into bite size pieces. Stir liquid ingredients together except for chicken broth. (You can adjust the sauce to your own taste)

When chicken is brown set aside. Add chicken broth to wok when hot add vegetables. Cook until start to tender then add remaining sauce and cooked chicken. Cook until desired tenderness and hot through and through.

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My Red Beans and Rice

What a lifesaver! I had cooked this the first of last week and when I went to sit with my grand-babies I took the leftovers with me. I was so busy at times with the babies that I took out a plate and heated some for my meal, it was so good I didn't mind at all! It was just as good leftover as it was the first time!

Red Beans and Rice

1 cup dried red beans
1 can pinto beans
4 pieces of bacon, fried & crumbled, save grease
1 small onion
1 pkg. link sausage, if not precooked fry and set aside
1/2 tbls. chicken stock granules
1/2 tbls. ham stock granules
salt and pepper if needed
4 cups water


Prepare you beans for cooking. Fry bacon and sausage and set aside. Saute onion in bacon grease. Drain dried beans when ready to cook and add stocks, water, bacon and onion with bacon grease. Cook until tender add can of pinto beans. Cook until super tender! Eat over a bed of rice with with your favorite corn bread recipe my recipe here!

Enjoy!

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Gluten Free Potato Casserole

This is one of my all time favorite side dishes and I have been craving it. Since it will serve around nine people I decided to serve it last week when we had company. It was wonderful as always.

Gluten Free Potato Casserole

Ingredients:
1 large frozen hash browns (2 lbs)
½ cup butter; melted
½ tsp salt
½ tsp pepper
1 pint sour cream
20 ounces Cream of Chicken Soup*
10 oz. cheddar cheese; shredded
2 cups corn flakes; crushed

Instructions:
Mix all ingredients except for corn flakes and melted butter. Place in 9x13-in. casserole dish. Put crushed corn flakes on top and then pour melted butter over this. Bake in 350 degree oven for 1-1/2 hours until bubbly and corn flakes are brown.

Makes sure all your ingredients are gluten free in order for it to be a gluten free recipe.

*If you use a package mix add around about 1/2 cup of heavy cream to give it some moisture

I hope you enjoy.

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Gluten Free/Low Calorie Double Dark Chocolate Chip Cake

I am always trying to think up ways to cut back on calories and eat healthier.  This cake totally does the trick! A rich dark chocolate goodness that you can afford to eat! ENJOY

Gluten Free/Low Calorie Double Dark Chocolate Chip Cake 

Ingredients: 
  1 (12.88 ounces) Devils Food Cake Mix (I used 123 Gluten Free Cake Mix, Chocolate Devils Food, 12.88-Ounce Boxes (Pack of 3)
    1 (3.4 oz) package of instant chocolate fudge pudding mix
    1/2 cup sugar *
    1/2 cup sugar substitute *
    1/2 cup light brown sugar *
    1 cup buttermilk
    1/2 cup warm water
    1/2 cup applesauce
    2 tablespoons canola oil
    1 teaspoon vanilla extract
    3 large eggs
    1 cup Dark Chocolate chocolate chips
    1 tablespoon powdered sugar

*Add only if using: 123 Gluten Free Cake Mix, Chocolate Devils Food, 12.88-Ounce Boxes (Pack of 3)

Instructions:
Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour if necessary. 

In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs. Beat well.

Add the eggs and egg whites and mix well.

Stir in the chocolate chips.

Pour the cake batter evenly into the coated Bundt pan.

Bake for 50 minutes until a toothpick inserted comes out almost clean. (I like mine to be a little fudgy if you want yours completely done cook a 5 to 10 minutes longer until toothpick comes out completely clean.)  Cool for about 10 minutes and then carefully remove from pan.

Let cake cool completely and dust with powdered sugar.

 Makes 16 slices

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