Chicken Noodle Soup

Ingredients:

olive oil.

1/2 large sweet onion,

4 carrots diced or sliced

3 stalks of celery

3 cloves of chopped garlic

6 cups chicken stock

3  boneless skinless chicken breast  cut in small strips

1 shredded zucchini

1/2 teaspoon thyme

1/2 teaspoon sage

1/2 teaspoon basil

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt plus more to taste

1/4 teaspoon pepper to taste

gluten free noodles

chopped parsley.

Directions:

In soup pot, sauté onion, celery, carrots and garlic in olive oil.

Add chicken stock, boneless skinless chicken breast, shredded zucchini, thyme, sage, basil, cayenne pepper, salt & pepper.  Add water, if needed, to bring to level needed in pot.

Bring to a boil.

Add noodles and cook for the duration of the noodle directions.

Add chopped parsley.

Serve with crackers 

Honey-Lime Roast Chicken

Slightly modified from The Food Network's recipe found here:  Honey-Lime Roast Chicken

Ingredients: 

1 small bunch fresh thyme

Juice of 2 limes

4 cloves garlic, smashed

3 jalapeno peppers, halved, seeded and thinly sliced

1/2 cup extra-virgin olive oil

2 tablespoons honey

Salt

6-8 chicken thighs

Directions:

1. Strip the thyme leaves from the stems; combine the leaves and stems with the lime juice, garlic, jalapenos, olive oil, honey and 1 teaspoon salt in a large bowl. Add the chicken and turn to coat. Cover and marinate 30 minutes to 1 hour at room temperature.

2. Preheat to 425 degrees F. 

3.  Put the chicken, skin-side up, on a foil-lined rimmed baking sheet. Pour the marinade on top and season with salt.

4. Roast the chicken, basting with the pan juices halfway through, until the skin is amber and a thermometer inserted into the thigh registers 160 degrees F, about 45 minutes. 

5.  Transfer to a platter and top with the pan juices.

Chicken Tortilla Soup

This is a recipe my daughter modified.  It's a huge hit with our family.

Ingredients:

3 chicken breasts

2 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 teaspoons salt

1 onion

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

One can diced and fire roasted tomatoes with green chili peppers 
     (I get this at Trader Joe's) or fresh cut tomato and diced chile pepper

32 ounces, GF chicken stock

3 Tablespoons tomato paste

4 cups hot water

2 cans (15 Oz. Can) black Beans, drained

3 Tablespoons Cornmeal

5 whole corn tortillas, cut into bit sized strips

Directions:

1. Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Cook on a baking sheet for 25 minutes. Shred the chicken with two forks and set aside.

2. In a large pot, combine onions, red bell pepper, green bell pepper, and the garlic, along with a drizzle of olive oil. Add the leftover spice mix and the chicken, then stir together.

3. Add the tomatoes with chilies, chicken stalks, tomato paste, water, and black beans and bring to a boil. Reduce heat and simmer for 45 minutes.

4. Mix cornmeal with a little water and mix into the soup. Simmer for 30 minutes and add any additions seasonings if needed.

5. Turn of the heat, and let sit for 15 minutes, and stir in tortilla strips 5 minutes before serving.

Can garnish with:

Sour Cream

Diced Avocado

Diced Red Onion

Sals or Pico De Gallo

Grated Montery Jack or Cheese (our family uses TJ's raw cheddar cheese)

Cilantro

  

GF Lemon Ginger Marinated Chicken

Zest from 1 lemon 

1 lemon, juiced (about ¼ cup; use same lemon
     as above)
2 tablespoons Tamari Sauce (gluten-free soy sauce)
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
2 tablespoon toasted sesame oil
5-6 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil

8–12 pieces chicken (bone in or boneless)

Additional lemon, sliced thin for serving

1. Remove zest from lemon with a citrus zester, microplane or grater. If you don’t have these tools, use a vegetable peeler to carefully remove the zest. Cut the zest into small pieces.

2. Squeeze lemon juice into a bowl with the zest. Add soy sauce substitute, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.

3. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.

4. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked (internal temperature of 165 degrees).

Served in this picture with coconut brown rice and green beans broiled with olive oil, salt and pepper.

Bombay Chicken

3 T grape seed oil (can use butter or oil of choice)

3 boneless chicken breasts

1/2 cup onion 

1/2 teaspoon garlic

1/2 tsp salt

2 T fresh ginger root, minced

1/8 tsp chili powder

1/8 tsp cayenne

1/2 tsp curry powder (this ingredient is optional for curry haters/curry lovers may want to kick it up)

1 – 1 ½  C gluten free chicken broth

1/3 C coconut milk  (I use Trader Joe's - no additives)

2-3 tsp arrowroot

cooked rice or use coconut rice

Garnish

2 green onions, chopped

1/4 C chopped cashews or almonds (optional)

1/3 C shredded unsweetened coconut (I use Bob's Red Mill)

DIRECTIONS:

Prepare your chicken- cut into one to two inch pieces.

In a heavy, deep frying pan, melt the oil over med heat.  Brown the chicken on both sides. If using the 2 inch pieces, it will take about 3 minutes per side. Make sure there is space around each piece of chicken for it to brown right.  Remove chicken from pan, but reserve the oil.

Cook the onion for about 3 minutes; add garlic and stir for 1 minute.

Return chicken to pan and add chicken broth, salt, ginger, chili powder, cayenne and curry. Stir to combine. Cover and simmer for about 15 minutes. Reduce heat to low (if not there already) and cook until chicken is tender when pierced with a fork.

In a small measuring cup, mix milk and arrowroot. Slowly wisk into chicken mixture. Bring the mixture to a boil and thicken the sauce.  Serve with coconut rice and garnish.

3-5 servings