Original Gluten Free Recipes

Gluten Free Mexican Chicken Casserole:

 

Ingredients:

 

5 to 6 frozen skinless/boneless chicken breasts

2 - 8 oz jars of gluten free chunky salsa (your choice of mild, medium or hot)

1 - 8 oz can gluten free refried beans

1 C finely shredded Mexican blend cheese

1 C (or more depending on preference) gluten free corn tortilla chips, crushed into bite sized pieces

Shredded iceberg lettuce

Diced tomatoes

Sour Cream

 

Put frozen skinless/boneless chicken breasts in 5 qt crock pot and top with a jar of gluten free chunky salsa. Cook on low for two hours, then cook on high for 2 more hours. Remove chicken from crock pot and shred with fork. Pre-heat oven to 325 degrees. Place shredded chicken in bottom of large casserole dish. Top with a jar of gluten free chunky salsa (salsa in crock pot will be too soupy to use). Spread 1 can of GF refried beans on top of the salsa layer. Crunch up GF corn tortilla chips (to taste) on top of all of the three layers. Finally top it all off with 1/2 C finely shredded Mexican blend cheese. Place on top shelf in oven for 30 minutes. Let cool and then enjoy. May top with shredded lettuce, diced tomatoes and sour cream.

 



Gluten Free Tuna Melt:

 

Ingredients:

 

1 can gluten free tuna in water (drained)

1/4 C gluten free mayonnaise

1 tsp gluten free yellow mustard

2 T fresh chopped chives

1 tsp celery seed

Fresh cracked black pepper to taste

Udi's Gluten Free white bread

Provolone Cheese

 

Blend all ingredients except the bread and cheese in a medium sized bowl with a fork until well mixed.  In a toaster used ONLY for gluten free bread, lightly toast the bread.  After toasted, top with 1/2 C tuna mixture and slice of provolone.  Place in microwave for 1 minute or until cheese is melted. 

 

 



 

 

Gluten Free Strawberry Cheesecake:

 

 

Ingredients:

 

2 - 8 pkgs low fat cream cheese (softened)

1/2 C organic coconut palm sugar

1/2 tsp organic, gluten free real vanilla or almond extract

2 large eggs

Round gluten free graham cracker style pie shell

1 can gluten free, organic fruit topping

 



Preheat oven to 350 degrees. Combine with blender in medium bowl cream cheese, organic coconut palm sugar and organic, GF real vanilla or almond flavoring. Beat until smooth and blended. Add two eggs, one at a time, beat until light and creamy. Pour into a GF Graham cracker style pie shell. Place on middle shelf in oven and bake for 55 minutes. Cool completely then top with your favorite organic, GF topping.