4 Ingredient Chicken Marinade

Whether you have guests coming over or just need an easy weeknight dinner, this quick and simple marinade can be made ahead of time so the chicken will be ready whenever it's time to fire up the grill! The end result is a sweet, crispy glaze on the outside and moist, tender meat on the inside. Perfect every time!

4 Ingredient Chicken Marinade
Yield: about 2 cups

Ingredients

• 1 cup brown sugar
• 1 cup vegetable oil
• 1/2 cup apple cider vinegar
• 1/2 cup coconut aminos, gluten free soy sauce, or gluten free tamari

Directions

1. Mix marinade ingredients in gallon-size ziplock bag.
2. Place 6-8 boneless, skinless chicken breasts in marinade; seal bag shut.
3. To prevent leaks, place filled bag inside second gallon-size ziplock bag. Set bagged chicken in rimmed baking dish.
4. Refrigerate chicken for at least an hour, or overnight. (Longer is better because it means more flavor!) Periodically turn bag in dish to evenly disperse marinade.
5. Grill chicken until internal temperature reads 165°F with digital meat thermometer. Let chicken rest for 5-10 minutes before slicing and serving.

Recipe adapted from No Biggie.

Sesame Peanut Butter Noodles

Asian flavors are always a favorite at our house! Enjoy these delicious noodles as a vegetarian entree or serve them as a side dish. To transform this recipe into a complete meal, simply add cooked, shredded chicken breast and steamed, stir-fry vegetables!

Sesame Peanut Butter Noodles
Yield: 4 cups

Ingredients
8 oz package rice noodles
1 1/2 Tbsp creamy peanut butter
2 Tbsp pure sesame oil
2 Tbsp honey
2 Tbsp soy sauce (or gluten free tamari)
1 1/2 Tbsp rice vinegar
1 garlic clove, minced
1/2 tsp ground ginger
pinch of red pepper flakes (optional, adds some heat!)

For garnish:
 4 green onions, sliced
 2 tsp sesame seeds

Directions
1. Cook and drain rice noodles according to package directions.
2. In small bowl, heat peanut butter in microwave for 15 seconds until melted. Add sesame oil, honey, soy sauce, rice vinegar, garlic, and ginger. Whisk until well combined. (Peanut butter should completely break down to create a smooth sauce.)
3. Pour sauce over hot noodles. Toss to coat.
4. Top individual servings with 1 sliced green onion and 1/2 tsp sesame seeds. (For added crunch, try chopped peanuts!)

Recipe adapted from The Wholesome Dish.

Sticky Sesame Cauliflower

If you're in the mood for Chinese takeout, look no further! The sweet and sticky sauce surrounding these tender cauliflower florets will almost make you think you're eating sesame chicken from the food court at the mall, because let's be honest...it's the sauce that keeps you coming back, bite after bite.

Sticky Sesame Cauliflower
Yield: 2-4 servings

Ingredients
1 small head cauliflower, chopped (6 1/2 cups florets)
1/3 cup gluten free, low sodium soy sauce
1/4 cup pure maple syrup or honey
1/4 cup rice vinegar
1 Tbsp minced garlic
1 1/2 tsp toasted sesame oil
1/2 tsp powdered ginger
1 1/2 Tbsp cornstarch
1/4 cup water
sesame seeds and sliced green onions, for garnish

Directions
1. Preheat oven to 450°F. Line baking pan with parchment.
2. Cut cauliflower into florets. Arrange in single layer in prepared pan. Bake 10 minutes on center rack.
3. Meanwhile, whisk together soy sauce, maple syrup or honey, vinegar, garlic, sesame oil, and ginger in small saucepan. Bring to a boil. While waiting, stir together cornstarch and water until cornstarch dissolves fully; then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring frequently. Cook until thick. (This happens quickly!)
4. Flip cauliflower florets and bake 10 additional minutes.
5. Remove pan from oven and place florets in large bowl; toss florets with sauce.
6. If desired, serve florets over cooked rice. Sprinkle sesame seeds and sliced green onions on top of individual servings.

Recipe adapted from Chocolate Covered Katie.

Herbed Chicken

If you have children (or a picky spouse!), you know how challenging it can be to find a meal that everyone at the table will eat. So I was fairly pessimistic when I first tried this recipe a few years ago figuring at least one of my kids would dislike it (I already had one of them in mind!). Boy was I wrong! Not only did Jared and I love this dish as adults, but all three of my children ate it without a fight (win!). This recipe is a staple in our rotation of dinners and hopefully you can add it to your repertoire, too!

Herbed Chicken
Crock Pot Recipe

Ingredients
4 boneless, skinless chicken breasts (about 2 lbs, fresh or frozen)
10.5 oz can gluten free cream of chicken soup (see note below)
1/4 cup gluten free soy sauce
1/4 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup water
1/2 tsp minced garlic
1 tsp ground ginger
1/2 tsp dried oregano
1 Tbsp brown sugar

Directions
1. Arrange chicken in slow cooker.
2. Layer remaining ingredients on top of chicken.
3. Cover. Cook on low 6-8 hours.
4. Shred chicken with two forks and stir to coat in sauce.
5. Serve over cooked rice with a side of steamed broccoli.

Note
If you've checked out my Green Bean Casserole post, then you may recall that I was pleasantly surprised (okay, shocked) the day that I discovered Walmart's Great Value brand made gluten free cream of mushroom soup. I thought I was forever doomed to have to throw out all of my recipes that called for a can of condensed cream-of-whatever soup! Well color me surprised when I went to a different Walmart in town (I think we have at least 6 locations scattered around Sioux Falls) and I discovered gluten free cream of chicken soup! (I may have bought every can on the shelf... literally.)

Recipe adapted from "Herbed Chicken" found on page 163 of Fix-It and Forget-It Christmas Cookbook: 600 Slow Cooker Holiday Recipes by Phyllis Pellman Good.

Eggroll in a Bowl

Egg roll wrappers are typically made with wheat, so if you're craving delicious Chinese takeout, try this low carb substitute to satisfy your taste buds!

Eggroll in a Bowl

Ingredients
1 lb ground sausage
16 oz bagged coleslaw mix
5 cloves garlic, minced
1/2 cup gluten free soy sauce*
1 tsp ginger
sliced green onion, for garnish

Directions
1. Brown sausage in large, deep skillet over medium heat.
2. Combine garlic, soy sauce, and ginger in a bowl; set aside.
3. Once sausage is cooked through, add coleslaw mix and stir to combine.
4. Pour soy sauce mixture into skillet and stir for about 5 minutes, or until cabbage is wilted but still a bit crunchy.
5. Top individual servings with sliced green onion.

*WARNING! Did you know that most soy sauce is not gluten free? Every brand is different, so be sure to check the label!

Recipe from Mostly Homemade Mom.