A naturally g-free recipe with mouth watering results. Subbing the salsa for fresh pico de gallo would make this even better!
- 6 chicken breasts (if they’re large, use 3 and butterfly them to make more reasonable portion sizes)
- 1 tbsp olive oil
- salt and pepper
- 2 cups cooked rice (white, wild or brown)
- 1 medium green pepper, chopped
- 1 15 oz can black beans, rinsed and drained
- 1 jar salsa (your preference mild, medium or hot)
- 2/3 cup shredded cheddar cheese
- Heat oil in a frying pan over medium heat. Lightly salt and pepper chicken breasts on both sides. Add chicken breasts to the frying pan and brown on both sides, about 3 minutes per side. Remove and set aside.
- Cook rice according to package directions to yield 2 cups cooked rice.
- In a 9 x 13 baking dish, combine rice, black beans, green peppers and salsa. Mix well.
- Lay chicken breasts over the top of the rice and top with cheese.
- Bake uncovered for 20-30 minutes at 350 degrees
Serves 6. Per serving: 366 calories, 51 carbs, 6 g fat, 36 protein, 1097 mg sodium
There’s something you need to know about my mom: Girl can cook. She has very kindly agreed to share quite possibly the most delicious black bean salad known to man. She recommends Vlasic jarred roasted red peppers. Find hearts of palm in the canned vegetable section by the artichoke hearts, and use leftovers to jazz up a salad!
2 15 oz cans black beans, drained and rinsed
3 tablespoons minced white onion
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/3 cup olive oil
1 teaspoon ground cumin
A couple shakes of Tabasco (to taste! I think a little more is better)
Freshly ground black pepper
1 cup roasted red bell pepper, cut into about 1/2 -inch dice
1 cup diced hearts of palm
1 cup grape tomatoes, quartered lengthwise
1 large ripe avocado, peeled, seeded and diced
- In a mixing bowl, combine the beans, minced onion and cilantro.
- In a small bowl whisk together the lime juice, oil and cumin. Season with salt and pepper, to taste. Add to bean mixture.
- Add the red bell pepper, hearts of palm and grape tomatoes. Add the Tabasco to taste. Mix well, cover and chill 1 hour.
- Just before serving, gently stir in the avocado. Taste and adjust the seasoning if necessary.
- Serve with corn chips or g-free crackers.
This delicious one-pot meal is perfect anytime. Simplify it by subbing the arborio rice and laborious risotto process and making your own white rice in chicken broth. You’ll want to have at least 3 cups of cooked rice.
- 3 sweet or hot Italian sausage links
- 1 tbsp olive oil
- 2 cups sliced fennel (also called anise)
- 1 cup diced onion
- 3 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp dried thyme
- 1/2 cup dry white wine
- 1.5 cups arborio rice
- 3 cups low sodium, fat free chicken broth
- 1/4 cup fresh chopped parsley
- 2 tsp. fresh lemon zest
- 1/2 cup fresh grated parmesan cheese
- salt and pepper to taste
- In a large frying pan, cook sausage links. Remove from pan and cut into 1″ pieces. Set aside.
- In the same frying pan, add half of the olive oil (1.5 tsp) and saute fennel and onion. Cook until tender, about 5 minutes.
- Add garlic, red pepper flakes and thyme. Cook another 2 minutes stiring often. Remove from pan and set aside.
- In the same frying pan, add the remaining olive oil (1.5 tsp) and arborio rice. Stir rice to coat in oil and heat, 1 minute.
- Deglaze pan with white wine, scraping up any browned bits on the bottom of the pan. Allow the wine to reduce until it’s almost completely absorbed by the rice.
- Add 1 cup of chicken broth. Bring to a boil, stirring constantly, until the broth is absorbed, about 5 minutes. Repeat with remaining 2 cups of chicken broth until the rice is tender.
- Reduce heat. Add sausage, onion/fennel mixture and mix well.
- Remove from heat. Add parsely, lemon zest and parmesan cheese. Mix well and enjoy!
Per serving: 242 calories; 44 carbs; 11 grams of fat; 13 grams protein
If you’re like me, you drool over the recipes and the beautiful photography in some of the top foodie mags. Enjoy some stunning images and gourmet g-free recipes, courtesy of the New York Times. Thank you, NYT, for this delicious treat!
I love pasta, especially in this amazing and simple dinner! Use any kind of g-free pasta (corn, rice, quinoa, flax), and remember to read labels on your sausage. I recommend Al Fresco chicken sausage!
4 Italian sausage links (sweet or hot)
1 pint grape tomatoes
3 cloves garlic, chopped
1 Tbsp. olive oil
1/4 tsp salt
1/8 tsp pepper
1 package frozen broccoli
1 box ziti, penne or other pasta
1/4 cup grated parmesan cheese
1/8 tsp red pepper flakes (optional)
- Slice grape tomatoes in half length-wise.
- In a bowl, combine sliced tomatoes, olive oil, garlic, salt and pepper. Mix well and pour mixture onto a cookie sheet. Bake at 375 degrees F for 15 minutes, or until tomatoes are tender.
- In a frying pan, cook sausage links until well done in center. Remove from pan and cut into 1″ pieces. Set aside.
- Cook pasta according to package instructions. Just before the pasta is done, add frozen broccoli to the boiling pasta water. Heat through, and strain pasta/broccoli mixture.
- In a large bowl, combine pasta, broccoli, sausage, tomatoes (along with their juices and oil), parmesan cheese and red pepper flakes. Mix well. Serve and enjoy!
Makes 6 servings. Per serving: 342 calories, 47 carbs, 10 g fat, 19 g protein, 437 mg sodium
If there’s one thing I miss, it’s that delicious crispiness of the crumbled oat topping over cherries, black berries, apples or other fruit. Finally, a great recipe that isn’t weighed down with fat and oil to make it taste good!
1/3 c. brown rice flour
3/4 c. g-free rolled oats
1/3 c. softened butter
2/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 cans cherry pie filling
- Preheat oven to 350 degrees
- Spray an 8″ x 8″ baking dish with cooking spray (make sure it doesn’t have added flour)
- Empty cherries into baking dish
- In a medium bowl, combine rice flour, g-free oats and sugar.
- Cut in butter with two forks or a pastry cutter until the mixture is crumbly
- Top cherries with oat mixture; bake for 20 minutes or until top is golden brown