Archive | Gluten Free RSS feed for this section

Graveyard Chicken with Penne Pasta

By on September 1, 2013 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes

Easy Dinner Idea

Print
Graveyard Chicken with Penne Pasta

Graveyard Chicken with Penne Pasta

Ingredients

  • Boneless skinless chicken breasts- 2 lbs (4-5 trimmed breasts)
  • Diced tomatoes- 1 15oz. can
  • Condensed chicken stock (like Knorr Homestyle Stock)- 1 tub (or 3 chicken bullion cubes, or 2 cans of Chicken Broth)
  • Sliced black olives- 1 small can
  • Baby spinach lettuce- 1 12oz. precut ready-to-eat bag
  • Gluten-free penne pasta (or regular penne if not gluten-free)- 1 lb
    • STAPLES:
  • Poultry Seasoning- 2 tablespoons (or salt & pepper)
  • Butter - 3 tablespoons
  • Olive oil - about 3 tablespoons

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound with a meat tenderizer until thin.
  2. Heat butter and olive oil together in large heated or non-stick skillet over medium high heat.
  3. Season chicken breasts with a poultry seasoning or salt & pepper, and sauté until brown on both sides, approximately 5 minutes each side.
  4. Remove chicken to paper towel-lined plate.
  5. Add tomatoes, chicken broth, olives and baby spinach to pan and simmer until spinach is reduced, approximately 4 minutes.
  6. Add chicken back to sauce and spoon sauce over chicken to let simmer.
    7. Pasta:
  7. Boil pasta in salted water until tender.
  8. Before draining pasta, dip a glass measuring cup or coffee cup into pot and scoop out 1 cup of pasta water.
  9. Drain pasta and transfer to serving bowl.
  10. Add about half of pasta water to pasta reserving half in case pasta becomes dry.
  11. Place chicken on top of pasta.
  12. Pour sauce over the chicken and pasta.
https://tonispilsbury.com/graveyard-chicken-with-penne-pasta/

 

Weekly Meal Planning for Busy Families

Weekly Meal Plan

Email this to a Friend Email this to a Friend
Comments { 0 }

Whats For Dinner

By on September 29, 2012 in Gluten Free, Making Dinner, Recipes

What’s For Dinner… This Week

The Organized Cook answers the question “What’s For Dinner Tonight?” with the answer- “What’s For Dinner This Week“.  And this week we’re dishing up our favorite Fall recipes in our Weekly Meal Plan “Fall Favorites”.

Fall Vegetables

If you’re a subscriber to The Organized Cook Weekly Meal Plan System, here’s what’s on your dinner menu this week:

MONDAY:

Vegetable Lasagna

Day 1: Fallsagna (Vegetable Lasagna)

 

TUESDAY

WonderFall Chili by The Organized Cook

Day 2: WonderFall Chili

 

WEDNESDAY

Fall Rigatoni

Day 3: Fall Rigatoni

 

THURSDAY

meal planning by The Organized Cook

Day 4: Chicken and Wild Rice Casserole with Roasted Brussels Sprouts

 

FRIDAY

meal planning by The Organized Cook

Day 5: Turkey Pizza Burgers with Minestrone Soup

 

Weekly Meal Planning For Busy Families

Meal Planning

Weekly Meal Plan

 

It’s not too late to get your Fall Favorites Weekly Meal Plan.  Subscribe Now.

The Organized Cook Weekly Meal Plan System

Manic Monday Giveaway

Everyone’s a winner this week.  Simply tell us your favorite Fall recipe by leaving a comment below and our Facebook page and we’ll send you Fall Favorites for free!

Bon Appetit Busy Moms!

 

Email this to a Friend Email this to a Friend
Comments { 6 }

Spinach Turkey Chili

By on August 1, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Holiday Recipes, Recipes

Turkey Chili Recipe

This is the same recipe we use for our Ghostly White Turkey Chili in our Spooktacular Weekly Meal Plan.

Print
Spinach Turkey Chili

Spinach Turkey Chili

Ingredients

  • Ground turkey- 1½-2 lbs.
  • Great northern beans- 1 15oz. can, drained
  • White navy beans- 1 15oz. can, drained
  • Cannellini (white kidney) beans- 1 15oz. can, drained
  • Fresh baby spinach lettuce- 1 precut ready-to-eat bag 16 oz.
  • Condensed chicken stock (like Knorr Homestyle Stock)- 1 tub (or 3 chicken bullion cubes, or 2 cans of Chicken Broth)

Instructions

  1. In large soup pot or Dutch oven, brown turkey over medium-high heat until just cooked
  2. Add all three cans of beans, spinach and stock or bouillion along with 4-6 cups of water- just enough to cover (or canned chicken broth)
  3. Bring to boil and let spinach reduce
  4. Reduce heat to medium-low and let simmer for approximately 10 minutes
https://tonispilsbury.com/spinach-turkey-chili/

 

Spinach Turkey Chili is great with homemade corn bread.  For a gluten-free corn bread, try Bob’s Red Mill Cornbread Mix.

Weekly Meal Planning for Busy Families

Weekly Meal Plan

Email this to a Friend Email this to a Friend
Comments { 0 }

Chicken Madeira

By on July 31, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes

Chicken Madeira Recipe

Print
Chicken Madeira

Chicken Madeira

Ingredients

  • boneless skinless chicken breasts- 2 lbs (about 4 trimmed breasts), pounded thin
  • mushrooms, sliced- 8 oz
  • onion, white- 1, peeled and minced
  • Madeira wine- ½ cup
  • beef broth- 1 15oz. can or 1 ½ cup
  • asparagus spears- 1 15oz. can (or fresh- 1 lb)
  • deli sliced mozzarella cheese- ½ lb
  • long grain rice- 1 cup
    • STAPLES
  • olive oil- 2 tablespoons
  • salt
  • coarse black pepper
  • butter- 4 tbspns
  • flour- 4 tbspns (*For Gluten-Free version, use 1 tablespoon corn starch mixed with 1/4 cup water instead of flour)

Instructions

    Chicken
  1. Heat olive oil in large heated or non-stick skillet over medium-high heat
  2. Season both sides of chicken breasts with salt & pepper and sauté in skillet until just cooked thoroughly (do not overcook), approximately 5 minutes each side
  3. Heat oven to 400°
  4. Transfer chicken breasts to a long baking sheet
  5. If using fresh asparagus, blanch in boiling water until just tender
  6. Arrange chicken breasts on baking sheet with two asparagus spears on top, and then covered with a slice of mozzarella cheese
  7. Bake chicken until cheese is melted, approximately 7 minutes
    8. Sauce
  8. In the same skillet used to cook chicken, melt butter over medium-high heat
  9. Add mushrooms and minced onion to sauté until tender, approximately 3 minutes
  10. Sprinkle mushrooms and onion with flour (or corn starch water) and sauté for another minute
  11. Add broth and wine to bring to a boil
  12. Once boiling, reduce heat and let simmer until ready to serve
    13. Rice
  13. In large saucepan bring 1 cup rice and 2 cups water to a boil
  14. Once boiling, cover and reduce heat to low to simmer until all liquid is absorbed, approximately 20 minutes
  15. (To cook extra rice for Weekly Meal Plan, use 3 cups rice and 6 cups of water, then store extra cooked rice in airtight container for use later in the week)
  16. Serve sauce spooned over rice and chicken
https://tonispilsbury.com/chicken-madeira-2/

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

 

Email this to a Friend Email this to a Friend
Comments { 0 }