Creamy Chicken Bake

Juicy, tender chicken is smothered in a creamy, flavorful sauce in this easy weeknight dinner solution. For a complete meal, simply serve it over your favorite starch (such as rice, pasta, or potatoes) with a side of steamed vegetables. Enjoy!

Creamy Chicken Bake
Yield: 8-10 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• salt & pepper, to taste
• 1 (10.5 oz) can gluten free cream of chicken condensed soup
• 1 (10.5 oz) can gluten free cream of mushroom condensed soup
• 1 cup sour cream
• 1 tsp onion powder
• 1 tsp paprika

Directions

1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking dish with nonstick cooking spray. Place chicken breasts in single layer in prepared pan and season with salt & pepper, to taste.
3. In medium bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, and onion powder. Spread mixture evenly over chicken breasts in baking dish and sprinkle with paprika.
4. Bake 50-60 minutes, or until chicken breasts reach internal temperature of 165°F and cream sauce is lightly browned.
5. Serve over rice, pasta, or potatoes with a side of steamed vegetables.

Recipe adapted from 100k Recipes.

Stuffed Mushrooms

In this simple appetizer recipe, tender white mushrooms are stuffed with creamy filling and topped with crunchy panko. These little bites of heaven are perfect for any occasion, served piping hot from the oven!

Stuffed Mushrooms

Yield: 1  1/2 dozen

Ingredients

For Mushrooms:

• 24 oz package large whole white mushrooms
• 1 Tbsp olive oil
  
• 1 Tbsp minced garlic
• 8 oz package cream cheese, softened
• 1/4 tsp onion powder
• 1/4 cup shredded cheese
  

For Topping:

• 1/4 cup gluten free panko breadcrumbs
• 2 Tbsp butter, melted
• 1 tsp dried parsley
  

Directions

1. Preheat oven to 375°F.
2. Wipe mushrooms with damp paper towel to clean. Gently remove stems and set aside. Arrange mushrooms caps in baking dish coated with nonstick cooking spray.
3. Finely chop mushroom stems. In small skillet over medium-high heat, cook stems and garlic in olive oil until tender. Add cream cheese, onion powder, and shredded cheese. Stir until well combined and cream cheese is completely melted. Fill each mushroom cap with creamy mixture.
   
4. In small bowl, combine topping ingredients. Sprinkle over filled mushroom caps.
   
5. Bake 25 minutes, or until mushrooms are tender and topping is golden brown.
6. Serve hot from the oven!
   

Recipe adapted from The Two Bite Club and The Gay Globetrotter.

Turkey Burgers

Warm weather means it's time to fire up the grill! This simple recipe requires minimal prep work and just a short cooking time, perfect for entertaining or a busy weeknight dinner. These delicious turkey burgers turn out juicy and flavorful every time!

Turkey Burgers
Yield: 4 patties

Ingredients

• 16 oz Jennie-O 93% lean ground turkey
• 1 Tbsp gluten free plain dried breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp (heaping) garlic powder
• 1/4 tsp (heaping) onion powder
• 2 tsp Worcestershire sauce

Directions

1. Add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, spices, and Worcestershire sauce.
2. Gently break up meat to evenly incorporate seasonings.
3. Divide mixture into 4 equal portions and shape into patties about 1/2-inch thick.
4. Grill to desired level of doneness.
5. Serve on gluten free bun topped with cheese, tomato, lettuce, onion, pickles, bacon, avocado, ketchup, mayo, mustard, etc.
6. Enjoy!

Recipe adapted from Cooking Classy.

Homemade Taco Seasoning

While convenient, those small packets of taco seasoning found at the store for a quick and easy Mexican dinner often contain gluten (and when they don't, they're crazy expensive). Chances are good that you already have the individual spices in your cupboard at home, so mix up your own blend of seasonings to save on the cost while still getting food on the table in a jiffy!

Homemade Taco Seasoning
Yield: seasoning for 2 lbs ground meat

Ingredients

• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 1/2 tsp cumin
• 1 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Directions

1. Mix spices in small bowl; set aside.
2. Brown meat (ground beef, turkey, chicken, etc.) in skillet over medium heat. When no longer pink, drain excess fat and liquid.
3. Add seasoning to meat and stir until well combined.
4. Serve with your favorite taco fixings!

Recipe adapted from my 7 Layer Dip.

7 Layer Dip {Dairy Free}

This Mexican dip is the ultimate party food with all of the flavor and none of the dairy!

7 Layer Dip {Dairy Free}
Yield: 8x8 pan

Ingredients
Dip:

• 16 oz can refried beans
• 8 oz container guacamole (or 1 cup homemade)
• 1 cup cashew cream (recipe prepared with 1/2 cup water)
• 1/2 cup dairy free Daiya cheddar style shreds
• 1 small Roma tomato, chopped
• 2 green onions, sliced
• 1/4 cup sliced black olives (optional)

Spices:

• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp onion powder

Directions

1. Spread refried beans in even layer on bottom of dish.
2. Spread even layer of guacamole over beans.
3. In small bowl, mix cashew cream with spices. (This can be made in advance to let flavors develop.) Spread evenly over guacamole, to edges of pan, to prevent avocado from browning.
4. Sprinkle cheddar shreds over spiced cashew cream.
5. Top with chopped tomato and sliced green onions. Add sliced black olives, if desired. (I just didn't have any in my pantry when I made it!)
6. Refrigerate at least a few hours, or overnight, before serving.
7. Scoop with tortilla chips and enjoy!

Slow Cooker Vegetarian Chili

According to my husband, this is the best chili he's ever eaten! That's a pretty strong testimony speaking to how awesome this recipe is, don't you think? After all, he did grow up in the land of soup, stew, and chili (aka Minnesota), so he has a lot of basis for comparison. ;)

Slow Cooker Vegetarian Chili
Yield: 4-6 main dish servings

Ingredients
1 cup lentils, raw
15 oz can chili with beans
15 oz can white beans, drained and rinsed
15 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes
8 oz can tomato sauce
15 oz can vegetable broth (about 2 cups)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Directions
1. Add all ingredients to slow cooker and stir until well combined.
2. Cook on high 4-5 hours or low 8-10 hours. (If possible, uncover and stir every few hours throughout cooking time.)
3. Top individual servings with shredded cheese and/or sour cream.

Recipe adapted from Super Healthy Kids.