Two new GF/DF recipes, with recipes and changes

So, this week I made two GF/DF/SF free meals that I thought I'd share. One is an old favourite and I had to make a couple of adjustments. I made Coq Au Vin, and it tasted no different than the old, bad for me way.

Below is the original recipe:

TOTAL TIME: Prep: 20 min. Bake: 50 min.

MAKES: 6 servings

Ingredients

• 6 medium red potatoes, quartered
• 1/2 cup water
• 2 medium carrots, sliced
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons chicken bouillon granules
• 1 teaspoon minced garlic
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 pound sliced fresh mushrooms
• 4 bacon strips, cooked and crumbled
• 1/3 cup chopped green onions

Nutritional Facts

1 serving (1 each) equals 213 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 665 mg sodium, 27 g carbohydrate, 4 g fiber, 11 g protein.

Directions

1. Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add carrots; cook 4 minutes longer or until vegetables are tender. Drain.
2. In a large bowl, combine the soup, wine, bouillon, garlic, parsley, thyme and pepper. Cut each chicken breast half into three pieces. Add the chicken, potato mixture, mushrooms, bacon and onions to soup mixture; stir to coat.
3. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-55 minutes or until chicken is no longer pink. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave. 

 

You'll notice that it calls for cream of mushroom soup. This is neither GF nor DF. Sooo...I found a recipe:

 

Ingredients:

• 2 cloves garlic, minced
• 1/2 small onion, diced
• 1/2 cup main ingredient, diced
• 1/4 cup butter or substitute
• 1/4 cup flour or substitute
• 1 cup milk or substitute
• 3/4 cup broth

Directions:

Saute garlic, onion and main ingredient (mushrooms, chicken, celery, etc.) and set aside. Melt butter over medium heat. Whisk in flour. Cook for about 2 minutes. Add “milk” and broth. Add sauteed garlic, onion and main ingredient. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes). Season to taste with salt and pepper and use as you would a can of condensed Cream of Something Soup in any recipe. If I make it ahead of time, I pour the soup into a pint canning jar and refrigerate it for up to four days.

Makes 10.5 oz.

I used cornstarch instead of flour, coconut oil (because I don't have dairy-free butter) and lactose-free milk. (I made cream of mushroom soup, btw). Honestly, I liked it better than the canned stuff AND it didn't make that disgusting sucking, blopping sound, either. *shudders* Ugh. It looked normal, too, if that makes sense. And nobody noticed a difference. So, still a big hit!

The other recipe I made is one I found on Pinterest (Coq Au Vin was courtesy of Taste of Home, btw, and the cream of soup from Once A Month Mom). We love it, and I'm waiting until Baby #4 arrives to play with the spiciness some more. The recipe for Taco Chicken Bowls is as follows:

Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

Total Cost: $10.66

Cost Per Serving: $1.33

Serves: 9

Ingredients

• 1½ lbs. chicken breasts $2.90
• 1 (16 oz.) jar salsa $1.99
• 1 (15 oz.) can black beans, drained $1.19
• ½ lb. (8 oz.) frozen corn $0.57
• 1 Tbsp chili powder $0.15
• ½ Tbsp cumin $0.07
• ½ Tbsp minced garlic $0.10
• ½ tsp dried oregano $0.03
• ¼ tsp cayenne pepper $0.02
• ¼ tsp salt $0.02
• to taste cracked pepper $0.02
• 2 cups dry rice $0.66
• 8 oz. shredded cheddar $2.49
• ½ bunch cilantro (optional) $0.45

Instructions

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

The only difference being that we used sharp cheddar because it is lactose-free (or dairy-free. I'm still new to this. Either way, it doesn't bother the child with the dairy/lactose allergy). I love this recipe on nights when we have church or American Heritage Girls. AND the kids don't complain when they find out what I'm making. I hope ya'll enjoy these as much as we do!