Gluten Free Recipes: Cooking From Your Pantry

May 12, 2013 - Leave a Comment

Gluten Free Rolled Oats

Bob’s Red Mill Gluten Free Whole Grain, Rolled Oats, 32-Ounce Bags (Pack of 4)

Welcome to our Cooking From Your Pantry series. Each week we feature recipes that we make in our own homes. We focus on simple recipes that we can make from ingredients found in your pantry. Some weeks we have a theme that we follow like breads, breakfast, dessert, freezer meal cooking, chicken recipes and much more!

Join us each Sunday where we share our favorite home kitchen tested recipes.

We are not just stockpiling food, we are using it in our cooking everyday to feed our families. Find out how you can too in 4 Steps to Becoming the Master of Your Stockpile! Check out more of the recipes we like.

smoothie strawberry yogurt

Monica – Strawberry Lime Yogurt Smoothie

cauliflower rice

Melanie – Cauliflower Rice

Nutella and peanut butter bars

Jessica – Nutella and Peanut Butter Bars

gluten free peanut butter cookies

Melanie – Peanut Butter Cookies

Pizza Stuffed Chicken

Kearna – Pizza Stuffed Chicken

Want to save money while eating Gluten Free?

gluten free coupons and savings

Check out Gluten Free Coupons and Saving Strategies!

  • You can score a FREE $10 credit to Vitacoast, which is where we like buying our Gluten Free Basics!
  • See where to find the best Gluten Free Coupons!
  • And More!

Find More Gluten Free Recipes

Just a little note: I did as much research as I could on these recipes, and believe them to be Gluten Free, but I’m not a Gluten Free Expert.  If something in these recipes makes them not Gluten Free, please let me know!!

Gluten Free Desserts

Gluten Free Main Dishes

Gluten Free Freezer Meals

Gluten Free Sides/Snacks

Gluten Free Drinks

Gluten Free Soups

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Gluten Free Recipes: Cauliflower Rice

May 12, 2013 - 2 Comments

Cauliflower Rice: Low-carb, Gluten-free, Paleo

cauliflower rice

This “rice” is a great option for someone wanting to reduce carbs, eat gluten-free or Paleo, or just to change it up and try something different! A great price for cauliflower is $0.75/lb or less.
I found lots of recipes to try, but liked the idea of the sauted onion and pan-cooked cauliflower in this recipe from nom nom paleo.

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Gluten Free Recipes: Cauliflower Rice

Yield: 4-6 servings

Ingredients

  • 1 head cauliflower
  • 1 small onion, or half of a med-large one
  • 1-2 tablespoons butter
  • 1-2 tablespoons coconut oil
  • salt and pepper to taste
  • seasonings (optional)

Instructions

Finely chop onion. (Easy and quick in a food processor. Then you can rinse the processor and use it for cauliflower too.)

Remove leaves, rinse, core, and chop the cauliflower into evenly-sized florets.

Chop the cauliflower florets until the size of couscous or rice grains by pulsing in a food processor or grating. (I used a food processor, but needed to do 2 batches so the "grains" did not get too small.)

Heat butter and/or oil in a large skillet over medium heat. Saute onion until translucent and softened. Then add the cauliflower and stir to combine. Season with salt and pepper. Cover and cook for about 5 minutes, until cauliflower is softened. Then season to taste and serve.

Notes

Suggestions: Season lightly with salt and pepper if serving as part of a flavorful dish with sauce. More seasoning options: seasoning salt, Montreal Steak seasoning, Lemon Pepper, Aleppo chile finishing salt, Thai seasoning, etc. Try adding green onion, red peppers, chicken pieces, or scrambled egg!

http://fabulesslyfrugal.com/2013/05/gluten-free-recipes-cauliflower-rice.html

 I recently served this “rice” with Shrimp Curry. Yum!

zyliss stir fry spatula

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Gluten Free Recipes: Pizza Stuffed Chicken Breasts

May 12, 2013 - Leave a Comment

 This is an easy and delicious twist on old favorites…pizza and chicken!

Pizza Stuffed Chicken

This is also super easy to adapt to gluten free diets.

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Pizza Stuffed Chicken Breasts

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 2 oz. mozzarella cheese
  • 1.25 oz. (approx. 16 slices) pepperoni
  • 1 large egg
  • 1/2 c Gluten Free flour (can use regular)
  • 1/2 c Gluten Free breadcrumbs (can use regular)
  • 6 Tbsps vegetable oil
  • salt and pepper to taste
  • Pizza or marinara sauce for serving

Instructions

STEP 1: Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in.

STEP 2: Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.

STEP 3: Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).

STEP 4: One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.

STEP 5: Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.

STEP 6: When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately with marinara or pizza sauce!

http://fabulesslyfrugal.com/2013/05/pizza-stuffed-chicken-breasts.html

Meat tenderizer

 Jaccard 45 Knife Meat Tenderizer

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Filed Under: Awesome, Chicken, Coupon Blog, Dinner, Gluten Free, Recipes
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Gluten Free Recipes: Strawberry Yogurt Lime Smoothie

May 12, 2013 - 2 Comments

Smoothies are a great gluten free choice.

smoothie strawberry yogurt

This is one of my favorite smoothie recipes.

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Gluten Free Recipes: Strawberry Yogurt Lime Smoothie

Ingredients

  • 1 Cup Fresh Strawberries
  • 1 Lime
  • 1 Cup of Vanilla Yogurt
  • 1 Cup Frozen Strawberries
  • 2 T Sugar or sweetner

Instructions

1. Squeeze 1 med lime into the blender. I like to use my lemon press to do this. I found that I love this tool! There is no need to get a lime press and a lemon press because you can squeeze both fruits with the one tool.

2. Remove stems from strawberries. I LOVE these tools for strawberries. Strawberry Huller and Strawberry Stem Remover. Add fresh strawberries to the blender.

3. Add 1 cup of vanilla yogurt. I used greek this day. It does not have to be greek yogurt.

4. Add 2 Tablespoons of Sugar or Splenda, Nectresse, Truvia, or my personal favorite becasue it has cavity fighting properties, Xylitol.

5. Add frozen strawberries. I love to use frozen berries instead of ice. This way you have more fruit and flavor rather than ice. If you do not have frozen berries you can add 2 more cups of fresh berries and 2 cups of ice. You might have to blend down some of the berries before adding the ice.

http://fabulesslyfrugal.com/2013/05/gluten-free-recipes-strawberry-yogurt-lime-smoothie.html

Ingredients you will need for the smoothie!

smoothie yogurt

I ♥ my Vitamix!

smoothie strawberry vitamix

Links to my favorite tools and ingredients for this recipe….

Enjoy!

 smoothie strawberry yogurt lime

Find more Smoothie Recipes:

 

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Gluten Free Recipes: Nutella & Peanut Butter Bars

May 12, 2013 - 4 Comments

Nutella and peanut butter bars

Photo Credit

I LOVE anything peanut butter and chocolate! Butter Baking has this great treat recipe that includes both, gluten free style! Can’t wait to try it! YUM!

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Nutella & Peanut Butter Bars {Gluten Free}

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 6 tbsp cocoa
  • 1/2 cup milk
  • 6 tbsp Nutella
  • 2 tbsp peanut butter
  • 2 cups oats
  • 1 1/2 cup rice crispies
  • 1/4 cup chocolate chips

Instructions

Line a 8 x 9 inch tray with baking paper.

In a medium saucepan, combine the butter, both sugars, cocoa and milk. Place the saucepan over a high heat and bring the mixture to boiling point, continuously stirring. Boil for 90 seconds, still stirring, then remove from heat.

Mix in the Nutella and peanut butter well, then stir in the oats and rice bubbles to coat.

Pour into the lined tray and spread the mixture out evenly with a spatula. Sprinkle the chocolate chips evenly over the top.

Place in the freezer for about an hour, until set, then slice up and enjoy. Makes 16 bars.

http://fabulesslyfrugal.com/2013/05/nutella-peanut-butter-bars-gluten-free.html

Wilton Recipe Right Square 9 by 9 Inch Covered Pan

Easily transport your delishish baked goods to and from gatherings, parties and family events!

Wilton Recipe Right Square 9 by 9 Inch Covered Pan $7.99

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Gluten Free Recipes: Peanut Butter Cookies

May 12, 2013 - Leave a Comment

Peanut Butter Cookies: flour-less & gluten-free, but also delicious!

gluten free peanut butter cookies

So, I went through about 3 jars of peanut butter this week because I wanted to try out a few different flour-less peanut butter cookie recipes. Good thing they are so easy and quick to whip up! I made a few tweaks and tried a few different things, but this is the recipe that I like the best so far. Great texture, great flavor. Gluten-free with ingredients you probably already have!

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Peanut Butter Cookies {Gluten-Free}

Yield: 20-24 cookies

Ingredients

Instructions

Preheat oven to 350.

In a medium or large bowl, lightly whisk the egg. Whisk the sugars and vanilla in with the egg until combined. Set aside to let sugars dissolve a bit.

Line baking sheets with parchment paper or silicone baking mat.

Measure out the remaining ingredients. (I like to spray my measuring cup before adding peanut butter.) Stir the peanut butter into the sugar mixture until smooth. Then stir in the salt and baking soda.

Working with about 1 Tbsp of dough for each cookie, place them on the prepared baking sheet about 2 inches apart. Lightly flatten the balls with the palm of your hand. If using toppings, gently press the toppings onto the top of each cookie.

Bake for 10-12 minutes, rotating half way through. Edges should be set and starting to brown slightly. Let cookies cool on the baking sheet for about 2 minutes. Transfer to wire rack. Serve warm or at room temperature.

Notes

Results may vary depending on the type of peanut butter you use.

http://fabulesslyfrugal.com/2013/05/peanut-butter-cookies-gluten-free.html

Recipe adapted from America’s Test Kitchen Quick Family Cookbook and Make and Takes.

peanut butter cookies no flour

If you don’t have one of these handy scoops, you should get one….

cookie scoop

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How to Peel and Fry Green Plantains

April 28, 2013 - 2 Comments

Fried Plantains are Platanos at our house.

My husband and I recently had a the opportunity to go to Colombia and visit family. While we were there we had lots of platanos or plantains. I loved them. I have craved them since I came home. I decided I would share my new platanos skills with you and show you how to cook plantains.

Plantains are different than bananas. Plantains and banana look a lot alike. They both grow on a palm type of tree. Plantains are usually bigger and you usually find them green in the grocery store. Plantains have a starchy taste and really are not good when eaten raw. They sweeten as they ripen, but I prefer the green ones.

I hope you enjoy this recipe for your Cinco de Mayo celebrations. My friend from Mexico told me that he likes to wait for the plantains to get sweeter and then cook them then he drizzles sweetened condensed milk or cream on top and eats it more like a dessert rather than a side dish.

plantains

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How to Peel and Fry Green Plantains

Ingredients

  • Plantains
  • Oil (vegetable or canola)
  • Salt

Instructions

Peeling Plantains:

Use a dull table knife or butter knife to cut the plantains skin.

Cut off each end of the plantain, just below the stem and just above the bottom of the plantain.

Find the a ridge running length wise on the plantain.

Insert the knife under the ridge and cut length wise along the plantain.

Find another ridge and cut length wise along that ridge too.

Peel the skin from the plantain. Repeat until the skin is removed

Frying Plantains:

Heat oil about 1 inch deep in a skillet on the stove over medium heat.

Slice plantains in equally even slices.

Place in hot oil and cook on one side for about a minute watching carefully for a slight change in color.

Flip the plantain slices with a fork or heat resistant turner.

Fry on the back side. Remove from the hot oil.

Flatten Plantains:

Use a Plantain Press or Tostonera to smash the plantains. I used a mug because I did not have one of these cool tools yet.

Put back into the oil and fry for another minute.

Remove from oil and salt.

Serve as a side dish.

Dip in guacamole or salsa.

http://fabulesslyfrugal.com/2013/04/how-to-peel-and-fry-green-plantains.html


Home Basics Bamboo Tostonera $4.83

Using one of these cool tools is quicker that the mug. So totally worth it if you are making a lot of plantains.

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Freezer Meal Recipes: Green Monster Smoothie Recipe

April 21, 2013 - 7 Comments

Perfect Green Smoothie for the Non-Veggie-Lovers!

I’ve tried a few other green smoothies and they actually tasted better than I expected, but they still didn’t taste great. If you know me, you know I’m not a big fan of salad, so drinking something that kinda tastes like salad just isn’t something I can stick with. I still liked the idea of a shake for breakfast that included a veggie though, so I tried a few more.

green monster smoothie

This recipe is the best one I’ve tried so far. You can barely taste the spinach at all! It almost just tastes like a vanilla shake, with a touch of banana and slight peanut butter flavor. I’m not really a peanut butter fan either, but this works for me! Also, it easily keeps me full until lunch. No morning snack needed. Score!

When I find a good sale (under $0.45/lb) or red-banded bananas, I definitely buy more than one bunch! Then peel, slice, and freeze them. I also buy a big bag of spinach at Costco and if it starts getting old, I portion it and freeze it too. I also tried portioning and freezing all of the ingredients, except the milk, to try to simplify the morning process and that worked well too. It is nice to have most items portioned out and ready to go in advance! But all of that frozen stuff was a bit of a struggle for my poor blender.

frozen green smoothie

So, I usually just stick with freezing the spinach and banana. I freeze them in one-serving portions, so I can just dump it in the blender. Also, the ingredients usually slide out of the bag pretty cleanly so the bags are easy to rinse and reuse.

spinach for smoothie

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Freezer Meal Recipes: Green Monster Smoothie Recipe

1 Large Serving

Ingredients

  • 1 frozen sliced banana
  • 1 Tablespoon peanut butter or almond butter
  • 1/2 cup vanilla Chobani Greek yogurt
  • 1 cup unsweetened Vanilla Almond Breeze (or any other kind of milk)
  • about 4 cups baby spinach (more or less is up to you)

Instructions

Combine all ingredients in a blender. Start at a low setting, then increase speed until blended smooth. Drink up and enjoy!

Notes

It is best to use bananas with brown flecks on peel. You'll want to peel and slice your bananas before freezing them. If not using frozen banana, add ice. Chobani Greek yogurt tends to have a bit less sugar than some other brands.

Try using different greens, adding 1 cup berries or fruit, protein powder, flax, chia, or whatever your heart desires!

http://fabulesslyfrugal.com/2013/04/freezer-meal-recipes-green-monster-smoothie-recipe.html

I first found this recipe on Pinterest from Iowa Girl Eats. Thank you!

Here are a few more healthy smoothie recipes:

Please share your favorite combos, add-ins, and green smoothies in the comments!

Learn more about Freezer Meal Cooking:

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Lemon Oat Squares Recipe

April 7, 2013 - 2 Comments

oat lemon squares

A yummy whole grain crust and topping with a sweet/tart lemon filling. I think the crust balances the filling quite nicely. My sister-in-law, who is not usually a fan of lemony things, tried one and loved it! She also took home a plate of them and wanted the recipe. ;)  Some lemon-lovers may want a thicker filling. So, I think I would try making it in an 8×8 or 9×9 pan in that case, it may need more baking time though.

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Lemon Oat Squares Recipe

Ingredients

Instructions

Preheat oven to 350. Lightly grease a 9x13-inch pan.

To prepare the crust: Beat the butter, sugar, baking powder and salt in a medium mixing bowl until smooth. Add the rolled oats, ground oats, flour and orange juice, mixing to combine. The mixture will start to clump; as soon as it starts to look cohesive, stop mixing.

Sprinkle half of the mixture (about 2 generous cups) into the prepared pan. Press it into the bottom of the pan, patting the crumbs firmly to make a smooth layer.

To prepare the filling: Whisk the condensed milk, lemon zest and lemon juice in a small bowl, stirring until smooth and thickened. Spread the filling over the crust in the pan. Sprinkle the remaining crust mixture evenly on top of the filling.

Bake until light, golden brown, 35-40 minutes. Remove from oven and set on a rack to cool. After about 10 minutes, loosen the edges of the squares with a knife. Refrigerate overnight, covered, before cutting and serving.

http://fabulesslyfrugal.com/2013/04/lemon-oat-squares-recipe.html

Recipe from King Arthur Flour Whole Grain Baking

lemon oat squares

A few of the tools I like to use when I’m dealing with zest and fresh juicing…

zest nestlemon squeezer

More Lemony Recipes:

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Shepard’s Pie Recipe

March 17, 2013 - Leave a Comment

Great way to use mashed potatoes Simple Shepard’s Pie!

I had leftover mashed potatoes this week. I could not let them go to waste so I made a Shepard’s pie out of them. I was pleased with how it turned out. I added a bag of frozen vegetables to make it healthier for my family.

shepard's pie recipe

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Shepard’s Pie Recipe

Ingredients

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1/2 cup sour cream
  • salt and pepper to taste
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 1 cup beef broth
  • 1 small bag mixed vegetables frozen
  • 1 1/2 cups shredded Cheddar cheese

Instructions

1. Boil potatoes in a large pot of salted water. Cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, and sour cream. Season with salt and pepper to taste; set aside.

2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)

3. Add ground beef and onion to a large frying pan and cook until meat is well browned and onion is clear. Pour off any excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth and frozen vegetables.. Bring to a boil, reduce heat and simmer for 5 minutes.

4. Pour ground beef in the bottom of a 2 quart casserole dish and spread out.Top with the mashed potato mixture and sprinkle with shredded cheese.

5.Bake in the preheated oven for 20 minutes.

http://fabulesslyfrugal.com/2013/03/shepards-pie-recipe.html

simple shepard's pie

idahoan mashes potatoes Idahoan REAL Premium Mashed Potatoes – 3.25lbs - $12.38

If you do not have mashed potatoes on hand you can save time and use 4 cups of  instant mashed potatoes.

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