"Chicken Curry" one way or another and it's still gluten + free!

Here is a picture of my "Chicken Curry". This will always be a favorite but here's another variation of chicken with curry I call "Crazy Crock-Pot Chicken Curry". The recipe was inspired by my daughter who being a full time student has a need for speed in food preparation. Actually it cooks all day while you're away. This recipe is fun and easy..here's to happy cooking and happy eating!....Jan

Crazy Crock-Pot Chicken Curry
Ingredients:
4 boneless/skinless chicken breasts	½ cup yellow curry paste
14 oz (1 can) coconut milk	½ tsp. Hungarian  paprika
½ cup sliced zucchini	1 Tbsp. oregano
½ cup yellow squash	2 tsp. cumin
½ cup baby carrots	1 Tbsp. parsley
1 ½ cup rice milk	½ tsp. chili powder
½ cup gluten free chicken broth	½ tsp salt
	1 Tbsp white rice flour
Instructions:
Put all ingredients in a crock-pot except the Tbsp. of white rice flour. Cook on hi until bubbling. Sprinkle on the rice flour and stir to slightly thicken then turn the crock-pot to low. Cook all day or even all night 6 hours or more is totally ok. Serve over cooked rice.
~you can add more or use different types of vegetables if desired~

"JAN'S RECIPE BOOK" Gluten Free, Dairy Free( With Other Diet Restrictions) For Everyone

I eat from the recipes in my recipe book repeatedly. I blog here ideas and variations to these recipes as well as creating new recipes which I post for my blog viewers. I have found eating this way has changed my life. Eating GLUTEN-FREE, DAIRY-FREE, SOY-FREE, ETC.-FREE I admit at first was a major chore but now its actually fun and exciting! I laugh that I can even make such a comment but its true!    I'll leave you with these words "Happy cooking and happy eating!"........Jan 

Gluten-Free Dairy-Free Etc.-Free "Crab Cake Lettuce Wraps"

My "Crab Cake Lettuce Wraps" (recipe found in my recipe book) are great for lunch or dinner. There are a variety of different flavors in them that meet together for a tasty experience. Let me just say, my husband, who is not a seafood fan wasn't even interested in trying these but when making my recipe book we had a pact. He had to eat it once (whatever I made) and if he didn't like it I would never make it for "him" again. Needless to say he loves my "Crab Cake Lettuce Wraps". They are easy to make. You just need a little extra prep time since they need to be refrigerated a minimum of 2 hours prior to cooking. The best way is the night before so when ready to cook the next day it's quick and easy. I love my new way of cooking and eating.  Being gluten-free, dairy-free, soy-free, sugar-free, etc.-free doesn't mean being taste free! Here's to happy cooking and happy eating!............Jan

Gluten Free Dinner Again! "Cajun Shrimp" with Rice Linguine

This meal took about 35 minutes to prepare. Like I said before many of my recipes are quick and easy. I keep chopped things in the freezer to use when needed as a time saver. (like shallots and onion for example) My "Cajun Shrimp" (recipe found in Jan's Recipe Book) is great on rice or pasta. (of course gluten free pasta such as rice or quinoa) I had a side salad with sliced almonds and dehydrated cranberries(unsweetened) tossed with my "Apple Cider Vinegar Dressing" (recipe also in Jan's Recipe Book) and sprinkled with some rice chips for an added crunch. Dinner was fantastic. Later for dessert we had my "Chocolate Ice Cream" (recipe on my website jansrecipebook.com ) which I prepared earlier and placed in the freezer until ready. I can truly say being gluten, dairy, soy/legume, refined sugar free isn't that bad once you figure out how to do it. ......"Happy cooking and happy eating!".......Jan

"Pizza Pizza " Dairy Free, Gluten Free, Soy Free Too!

I love the fact that my recipes are usually quick! I came home from work and looked in the refrigerator and saw a little of this and a little of that. Looked in the freezer and saw ground turkey. Hm...PIZZA. I made my "Pizza" (recipe in Jan's Recipe Book) and decided to add a layer of fresh spinach leaves to the topping. That was a success so I recommend trying it sometime. The recipe calls for onion, zucchini and mushrooms all being leftovers that were in my refrigerator to use up. It was a win win situation. Again I leave with these words "Happy cooking and happy eating!" .......Jan

Gluten Free Banana Nut Muffins with Chocolate!

This is my latest spin on my "Banana Nut Bread"(recipe found in Jan's Recipe Book). I added chocolate! How? Let me tell you. I melted 2 squares of Baker's unsweetened chocolate in a small sauce pan with 1 Tbsp. extra virgin olive oil. once melted I removed from heat, waited about a minute or two and added 1 Tbsp. Agave syrup. It bubbles slightly but stir until smooth and incorporated. I let cool for about 10 minutes, stirred again, and poured it over wax paper on a lipped cookie sheet. I then placed the cookie sheet in the freezer.After it hardened I broke it up into small pieces and returned it to the freezer until ready to use. I proceeded to make my "Banana Nut Bread" recipe and when it was time to turn in the nuts I also added the chocolate pieces. I poured it into a muffin pan lined with foil liners and baked at 350* for 30 minutes. OMG!! They were awesome!!! I hope you liked this tip and would love to hear your  comments. I am happily cooking and eating gluten free are you?.....Jan

Who said that No Gluten, Dairy, Soy, Etc. can't taste FABULOUS? Not me!

I was on a power cooking trip today. Sometimes I do that! I made my "Italian Meatballs" with "Spaghetti Squash"(recipes found in Jan's Recipe Book) Mmmm tasty! I realized that in my recipe book I didn't give directions on how to first cook the spaghetti squash so here's how I do it. There a many ways but I prefer baking the squash. I first poke the squash with holes all over so it can release steam during its time cooking. I then place it in a shallow baking pan and bake at 375* for 90 minutes. I then let it cool enough to handle. I then cut it in half and remove the seeds and seed fibers. Then with a fork I rake the squash until I have all the spaghetti.I also made "Chicken Fajitas" recipe found on my blog and "Crazy Crock pot Chicken Curry" Be looking for that recipe here on my blog soon! I leave you again with these words..."Happy cooking and happy eating"! Gluten free and lovin' it!....Jan

Gluten-Free~Dairy-Free~Etc.-Free "Chicken Fajitas"

I've been creating a lot of new things and will be posting them as I go for my blog followers and viewers. Here's a new one "Chicken Fajitas". I hope you love it! I did! Tastefully gluten free and still happy cooking and happy eating, Jan

Chicken Fajitas
Ingredients
1 ½  lbs thinly sliced boneless skinless chicken breasts
1 tsp cumin	Corn tortillas slightly warmed
Juice of 1 lime	Shredded lettuce
2 Tbsp extra virgin olive oil
2 minced garlic cloves
¼ cup cilantro finely chopped
1 tsp salt
1 onion sliced
1 cup bell pepper sliced
½ cup extra virgin olive oil
Instructions:
Put the first 7 ingredients in a container or Ziploc bag and marinate for 1 hour.
In a skillet (I prefer a cast iron one but any shall do) lightly coat with extra virgin olive and place marinated chicken in to brown. When browned add the onion, bell pepper and extra virgin olive oil. Simmer until onion is tender.
Serve in the warmed corn tortillas with lettuce. You can add salsa or pico de gallo if desired.
PICO DE GALLO
½ cup diced white onion, ½ cup diced tomato, ½  Anaheim green chili pepper diced, 2 cloves minced garlic,   1 Tbsp lime juice and ½ cup fresh chopped cilantro
Stir together and spoon over fajitas for an added burst of flavor

Gluten-Free, Dairy-Free, Soy-Free, Etc.-Free..."Almost Grandma's Chicken Noodle Soup"

When I'm feeling a little lowly with a little fatigue on top I need some comfort from the inside out. Can't help but get that from "Almost Grandma's Chicken Noodle Soup"! (recipe found in Jan's Recipe Book) Tastefully Gluten Free......Jan

Gluten-Free~and All My Other Free's "Chicken Chimichangas"

This last Christmas I swayed from tradition and made "Chicken Chimichangas" for Christmas dinner. I used to make them all the time before I went on my diet that was over 4 years ago. I never even thought about eating them again because they always had cheese in them and were topped with sour cream so they were never even a thought to eat again. Well, my husband's brother used to love them and since he was pretty much house bound with illness at Christmas I thought I'd make him some chimichangas as a gift. That's when I got to thinking about recreating them to comply with my diet so I could have them too and it was a success. For those who are not familiar with the word or food let me tell you what a chimichanga is. It's a southwestern dish which Arizona claims its origin. It basically is a burrito that is fried until brown and crispy. I don't have a picture yet but will share the recipe with my blog followers and current recipe book owners.Please be careful when cooking with oil. I hope you love these as much as I do and I again leave you with these words......"Happy cooking and happy eating"...........Jan

Chicken Chimichangas
Ingredients:
10 large boneless/skinless chicken breasts(roughly 8 lbs) cooked and diced into small pieces
3 diced green chilies (Anaheim are best)
1 cup gluten free chicken broth
½ cup chopped green onion
1 (28 oz.) can mild enchilada sauce
1 to 2 cups pure canola oil
18 rice tortillas
2 cups cooked rice (optional)
Instructions:
Place the first 5 ingredients (chicken, chilies, broth, green onion, and enchilada sauce) in a large pot or a Dutch oven and bring to a boil stirring frequently. Once to boiling turn down to low and simmer for an hour continuing to stir periodically. Then turn off pot and cover until ready to make chimichangas.
In a large frying pan put in 1 cup of the canola oil and heat to medium high. (if 1-10 on a dial that would be a 7) Place one tortilla on a plate and microwave to slightly soften (about 10 seconds) Then place a small ladle of chicken mixture and a spoon of rice, fold like a burrito and carefully lay in skillet. Repeat. The skillet should take 3 or 4 of these at a time. When one side appears brown flip to brown the other side. Then remove to a napkin lined plate. Keep repeating until all are made.  Add the other cup of oil to skillet at anytime during making these if and when the oil gets too low. When slightly cooled you can wrap individually and freeze for later.