Hi,
My name is Brenda AKA: NaturesFairy from YouTube. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
Stuffed Spaghetti Squash ~ Chicken, Mushrooms, Onions and Peppers ~ Gluten Free & Low Carb Cut 2 Spaghetti Squash in half, Scoop out the Seeds Drizzle with EVOO and Season with Salt and Pepper Place cut side down on a parchment lined cookie sheet. Roast in preheated 400* oven for 45-60 minutes or until done Fluff the Squash with a fork In a skillet add EVOO and Saute 1 Onion Sliced 1 Green Pepper Sliced 2 Cans of Mushrooms or Fresh Mushrooms Sliced Salt and Pepper to taste Saute until Transparent add Garlic to taste and cook 1 Minute In a skillet add EVOO Season 2# Chicken Tenders with Salt, Pepper, Garlic and Onion Powder Cook for a couple minutes of each side until golden brown Only cook about 2/3 of the way (They will finish cooking in the oven) In the video I used glass pans I have since switched to reusing the cooking sheet with the parchment paper. Spread 2 TBL of Pizza Sauce in each Squash Half (14 oz Jar Pizza Sauce) Top with the Onion/Mushroom mixture Top with 3 Chicken Tenders Top with some more Pizza Sauce Sprinkle with Parmesan Cheese Bake 400* 10 Minutes Top with Pizza Cheese Blend or Mozzarella Bake an addition 10 minutes or until Cheese is melted and golden brown. If need be broil for 1-2 minutes to get golden brown. Do not over cook otherwise the chicken could get dry. ENJOY!!
Golden Flax Crusted Chicken with Swiss Cheese and Bacon ~ Gluten Free and Low Carb
5 pieces of Boneless Skinless Breast of Chicken Clean off any excess skin. Place in a baggy, use a Meat Mallet and pound out evenly. Dry with a paper towel.
In a large bowl mix together 1-1/2 Cups Golden Flaxseed Meal (I used Bob's Red Mill) ½ Cup Parmesan Cheese Spice to taste Garlic and Onion Powder Salt and Pepper Smoked Paprika
In another Bowl whisk 2-3 Eggs with a fork
Heat up a Skillet to Medium High add 1/4” Vegetable Oil
Dip the Chicken in the Eggs Press into the Flax Mixture, pressing it on well so it sticks
I cooked 2 piece of Chicken at once, do not over crowd the pan Cook 2-3 minutes per side and turn cooking another 2-3 minutes or until Golden Brown Remove and place on a wire rack. I changed the oil in between each batch of Chicken. Continue with the remaining Chicken.
Spray a cookie sheet with Cooking Spray Place the Chicken on the cookie sheet Top each piece of Chicken with Shredded Swiss Cheese About 8 oz. Place in a preheated 400* Oven. Cook for 20 Minutes Top with some more Cheese (as much as you would like) and bake until done. I used a digital thermometer inserted in side ways, when it reaches 165* the Chicken is done. My Chicken took 25 minutes, keep an eye on it so it doesn't get dry.
While the Chicken is Cooking. Cook up 1# Bacon. Drain on a paper towel. Pour the Bacon Fat into a Glass Measuring cup and save.
Clean out the Pan, add back a little of the Bacon Fat, add your Zoodles and cook 3-4 Minutes. Link on how to make Zoodles: https://www.youtube.com/watch?v=liuoS-WdBGQ
Serve the Chicken with the Bacon on top and Zoodles on the side.
Spinach Ricotta Bites: I recently went through my old recipe index box and found this recipe that I have not made in ages. I totally forgot that this recipe is naturally Gluten Free, Grain Free and Low in Carbs. This makes a great side dish, appetizer or snack.
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
Spinach Ricotta Bites:
In a medium skillet: Melt 2 TBL. Unsalted Butter over medium heat add: 1 Small Chopped/Minced Onion. Cook the Onions until tender, do not brown the onion. Add: Minced Garlic to Taste and cook 1 minute. Remove the Skillet from the heat and cool for 10 minutes.
In a Medium bowl Whisk together: 2 Large Eggs Stir in: 1 Cup Ricotta Cheese ½ Cup Mozzarella Cheese, shredded ½ Cup Parmigiano-Reggiano Cheese, Shredded
Defrost 1-10 0z. package of Frozen Chopped Spinach Drain well,, I squeeze the Spinach between Paper towels; trying to get out as much liquid as possible.
Add the Spinach; crumbling it into small piece Sprinkle on a little salt. To the Egg and Cheese Mixture and mix together.
After the Onion mixture has cooled add to the entire mixture and mix well.
Preheat the oven to 350*
Spray a mini muffin tin with cooking spray.
Using a Cookie Scoop evenly measure out the Batter. These do no rise like a muffin so fill the tins to the top.
I got 20 Bites.
Bake for 25-30 minutes or until golden and a knife inserted into the center comes out clean. Remove to a wire rack.
