Wednesday, August 19, 2015

Chicken Parmesan ~ Low Carb ~ Gluten Free ~ Homemade Sauce ~ Zoodles



I was so excited how good this Low Carb Gluten Free Chicken Parmesan came out.
My Family really enjoyed it. I hope you give this recipe a try.


Chicken Parmesan ~ Low Carb ~ Gluten Free ~ Homemade Sauce ~ Zoodles

Use as much or as little chicken as you need
5 Boneless Skinless Chicken Breast
Clean off any excess skin, dry with a paper towel
Place one piece of Chicken at a time in a Zipper Bag
Use a meat mallet to pound out evenly. 1/2” thick

To make the bread crumb topping (Make more or less depending on how much Chicken your using)
Mix together in a bowl with a fork
2 Cups of Almond Meal
¾ Cups Parmesan Cheese
Spices to taste
Garlic Powder
Onion Powder
Crushed Black Pepper
Italian Seasoning
Basil
Parsley

In another both whisk 2 Eggs

Dip one piece of chicken at a time into the Eggs, Let the excess drip off
Dip into the Almond Meal Mixture, pressing to make sure it sticks on both sides.

Heat a skillet up to Medium High
Add 1/4” Extra Virgin Olive Oil
Place two pieces of breaded Chicken into the oil. Do not over crowd the pan
Fry until golden brown.. about 2-3 Minutes. Turn and brown another 2-3 minutes
Remove the Chicken from the pan and place on a wire rack over a cookie sheet.
This will keep them from getting soggy while browning up the remaining Chicken. Add more Oil to the Pan if needed.
After all the Chicken has been browned place on Cookie sheet sprayed with Extra Virgin Olive Oil Spray
Top with some Tomato Sauce
Sprinkle with some Parmesan Cheese
Sprinkle with 1 cup Shredded Mozzarella Cheese
Bake in a preheated 400* oven for 15 Minutes
Remove from the oven and top the Chicken with 1 Cup more of Shredded Mozzarella
Bake another 5 minutes or until done.
Use a digital thermometer inserted side ways into the chicken. When it reaches an internal temperature of 165* the Chicken is done. You dont want to over cook the Chicken, otherwise it will be dry.

Homemade Sauce
In a dutch oven or large sauce pan add a little Extra Virgin Olive Oil
Add 1 Medium Chopped Onion
Cook until transparent, the last minute add fresh Garlic to taste and cook 1 Minute.
Add ½ of a 6 oz. Can Tomato Paste (Remove the rest of the tomato paste and place in a little sandwich baggy and freeze to use for another recipe)
Mix the Tomato Paste with the Onion and Garlic and cook for 2-3 minutes
Deglaze with ½ cup Red Wine, cook off most of the Wine.
Add:
28 oz Can of Crushed Tomatoes
14 oz Can of Petite Diced Tomatoes
Spices to taste:
Italian Seasoning
Basil
Oregano
Parsley
Simmer for 15 minutes, adjust any seasoning. Simmer a total of 1 hour 15 minutes or until thickened.
If it gets to thick add a little water. You want a thick sauce.


This sauce can be used for
Chicken Parmesan
Pizza
Brown up some ground Beef, Chicken or Turkey and simmer in the sauce
Add some Cooked Sausages and simmer in the Sauce
This sauce freezes beautifully.

Serve the Chicken Parmesan with Zoodles. Pour some sauce over the Zoodles and Sprinkle on some Parmigiano Reggiano cheese

Link to make Zoodles:

https://youtu.be/liuoS-WdBGQ

ENJOY


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Tuesday, August 11, 2015

Blueberry Orange Muffins using Bob's Red Mill Gluten Free Muffin Mix


Bob's Red Mill sent me their newest Gluten Free Mix. It is a Muffin Mix. Its super easy to make and taste terrific.



Bob's Red Mill Gluten Free Muffin Mix ~ Blueberry Orange Muffins

1 Package Bob's Red Mill Gluten Free Muffin Mix

Pour the Muffin mix into a medium bowl. Make a well in the center
Add:
½ Cup Vegetable Oil or Melted Butter
1 Cup Milk , I used Unsweetened Almond Milk
2 eggs, Slightly beaten
I added 1-2 tsp. Orange Extract (to make Blueberry Orange Muffins)
Mix with a wooden spoon until well combined

Add:
1-1 ½ cups Blueberrys, Fresh or Frozen
I tossed mine with a little bit of Gluten Free Flour
Zest from 1 Orange

The package has other variations you can try.

Spray a muffin tin with cooking spray or line with cupcake liners
Use an ice cream scoop to evenly measure out your muffins
You will get 12 Muffins

Bake in a preheated 400* oven
for 22-25 Minutes
I used a digital thermometer inserted into the center. When it reaches an internal temperature of 205* your muffins are done.
Cool in the pan for 5 minutes.
Remove and cool on a wire rack.

I froze half the batch. After they are completely cooled wrap in plastic wrap and place in a container and freeze.

ENJOY!!


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Tuesday, August 4, 2015

Canyon Bakehouse Gluten Free 7 Grain Bread ~ Review


I recently purchased my first loaf of Canyon Bakehouse Gluten Free Bread. I purchased the 7-Grain bread.
It is absolutely delicious. This bread is not dry nor does it crumble like some other leading brands.
I am looking forward to trying out their other products. I found this bread at Target. It cost $5.79 for an 18 oz Loaf.



https://canyonglutenfree.com/buy-gluten-free-bread-products/Gluten-Free-7-Grain-Sandwich-Bread.html

INGREDIENTS:  Water, Brown Rice Flour, Tapioca Flour, Organic Agave Syrup, Whole Grain Sorghum Flour, Xanthan Gum, Whole Grain Millet, Cultured Brown Rice Flour, Whole Grain Quinoa, Eggs, Whole Grain Teff, Extra Virgin Olive Oil, Whole Grain Amaranth, Sugarcane Molasses, Sea Salt, Yeast, Whole Grain Buckwheat Flour, Natural Enzymes

Note: Buckwheat does NOT contain wheat, it is a naturally gluten-free grain.

CONTAINS: EGG





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