Archive for the ‘Main Dishes’ Category

Thai Coconut Chicken Curry

Monday, April 7th, 2014

From our food contributor, Shaina Olmanson.

Thai Coconut Chicken Curry #recipe via Shaina Olmanson at MomAdvice.com
Thinking fast on your feet is one of those skills no one ever tells you you’ll need as a mom. I often feel like there should have been a prerequisite before choosing to have kids, a mini boot camp that presented you with harrowing situations and tight time limits for figuring out the solution. Where were those life skills taught?

More often than not, when I reach the 5 o’clock hour I’m in a mad rush to throw something together before whatever activities the evening holds. I have four kids emptying their backpacks on my dining room table as I stare into the refrigerator, and as I’m stress-searching the contents of crisper drawer and the inner door, one of them is bound to ask for homework help. Why didn’t I remember to take the meat out of the freezer?

It is in these parenting moments where I feel utterly defeated by life that I find the greatest opportunities to defeat it instead. This meal is one of those that lends itself to last-minute meals. I try to keep ingredients for it on hand, ready at a moment’s notice, along with a Greek seasoning blend and taco seasoning and cans of beans in the pantry (which isn’t really a “pantry” as much as basement shelves and a cupboard in the garage at my house). They’re the things I turn to when everything is falling apart, when I’ve dropped every ball there was to juggle. The thing they have in common: quick cooking times.

Cutting the chicken thin helps it cook faster. If you only have chicken in the freezer, thaw it partially and then cut it. It’s wonderfully easy to slice thinly when there’s still a bit of frozen resistance. The vegetables are interchangeable, for the most part. Use what you have on hand. Zucchini and mushrooms can be great in this curry, too.

Thai Coconut Chicken Curry #recipe via Shaina Olmanson at MomAdvice.com
Let’s talk rice. I’m not going to judge the type of rice you use here, whether you’re a boil-in-the-bag home, a minute-rice family, you rely on those microwaveable pouches and trays, you are a diehard stovetop rice cooker, or you – like me – are devoted to your rice cooker. For me, I find that the best way to cut down on rice cooking time is simply to make exactly the amount you need. My rice cooker takes far longer to cook six cups of rice (I like leftovers) than it does to cook two. Similarly, if you are making it on the stove, bringing several cups of water to a boil is going to take more time than if you only make what you’ll be eating.

Thai Coconut Chicken Curry
Author: 
Recipe type: Main Dish
Cuisine: Thai
Serves: 4-5
 
Ingredients
  • 2 tablespoons oil
  • 2 chicken breasts, cut into thin slices
  • 2 tablespoons Thai red curry paste
  • 1 red bell pepper, thinly sliced
  • 1 daikon, julienned (see notes for substitutions)
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 1 can (15 ounces) coconut milk
  • 4 green onions, diced
  • 3 tablespoons fresh cilantro
  • 4 cups cooked rice
Instructions
  1. In a wok or large saucepan, heat the oil over medium-high heat. Add in the chicken and cook until white on all sides. Stir in the curry paste. Add the red bell peppers and the daikon and saute for 3 minutes.
  2. Stir in the brown sugar, fish sauce, and coconut milk. Bring just to a boil, then lower the heat and simmer for 5-7 minutes.
  3. Sprinkle green onions and cilantro over the top just before serving. Serve over rice.
Notes
You can substitute bamboo shoots, bean sprouts, or another vegetable for the daikon.

 

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Mama Francesca Cheese & a Gluten-Free Meatball & Pasta Recipe

Monday, March 31st, 2014

Mama Francesca Premium Cheese Review

*This post is sponsored by Mama Francesca

I have been looking forward to sharing with you all week my new partnership with Mama Francesca Grated Cheese. The company reached out to me to share about their beautiful product and I couldn’t wait to start cooking with it and showing it off on our site.

Mama Francesca Premium Cheese ReviewMama Francesca Premium Cheese Review

Have you heard of Mama Francesca? It is a delicious new grated cheese that comes in five different varieties. I am showcasing three flavors that I found at my own store. The ones pictured here are: Aromatico (Parmesan, Basil & Oregano), Fiero (Parmesan & Red Pepper), & Pungente (Parmesan & Garlic). As you can see from the picture, the cheese is light and fluffy while blended with delicious spices that you can see and taste in your dishes.

You can also find Audace (Parmesan & Romano), and Perfetto (Classic Parmesan) on your store shelves.

 Mama Francesca Premium Cheese Review

Many times when we think of parmesan cheese, we think of it as a way to just dress our dishes. With these fun cheese blends though, they offer a delicious ingredient alternative in your favorite recipes that, not only add flavor, but can save you time in the kitchen since they incorporate that perfect blend of spices.

My family is a big fan of pasta and meatballs.  I wanted to create that familiar dish that we love, but in a gluten-free variety using Mama Francesca’s cheese as the inspiration for our new dish. I replaced the spices and cheese with the Aromatico (Parmesan, Basil & Oregano) cheese blend and then replaced the breadcrumbs in these meatballs with a little gluten-free panko. The replacement of spices and cheese saved me time digging through my spice rack and the cheese blend managed to still perfectly spice our meatballs. When it comes to meatballs,  I recommend doubling these to enjoy a delicious meatball sub for a busy weeknight meal- topped with sauce & cheese.

With this dish, you can use any variety of gluten-free pasta shape you love. Rotini, shells, and elbow macaroni are three of my favorites in this dish. The pasta can be tossed gently in this delicate fresh tomato sauce.

Mama Francesca Premium Cheese Review Of course, just because you use the cheese in the meatballs doesn’t mean you can’t shake on the cheese liberally over your plates of pasta. Set out a few varieties of cheese and let your family member’s customize their dishes for a fun family meal!

I hope you will give Mama Francesca a try for your next family dinner! I promise that this cheese does not disappoint!

Gluten-Free Meatball & Pasta Recipe

Gluten-Free Meatball & Pasta Recipe
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A gluten-free meatball & pasta dish that is just as delicious as the gluten-filled version.
Ingredients
  • Gluten-Free Pasta With Meatballs
  • ¼ cup gluten-free panko
  • 2 large eggs, lightly beaten
  • 1 tablespoon whole milk
  • 1 tablespoon ketchup
  • ¾ cup Mama Francesca Aromatico (Parmesan, Basil & Oregano) Grated Cheese
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 1 pound Sweet Italian Turkey Sausages (remove the casings)
  • 1½ cups low-sodium chicken stock
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 4 cups cherry tomatoes, halved
  • 1 pound gluten-free pasta (any variety)
Instructions
  1. In a medium bowl, stir together the panko , parsley, eggs, milk, ketchup, cheese, salt, and pepper. Add the turkey and gently stir to combine.
  2. Make your meatballs the standard size and put them on a baking sheet.
  3. Bake at 400 degrees for ten to fifteen minutes.
  4. In a large pot, heat your olive oil and then heat your garlic for about thirty seconds. Next, heat chicken stock and tomatoes and bring to a boil.
  5. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, as directed on the packaging directions of your favorite pasta variety.
  6. Drain the pasta and rinse well with warm water. Add the meatball mixture and garnish with fresh parsley and more cheese.

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Hazelnut Soup Recipe

Monday, March 24th, 2014

From our food contributor, Diana Bauman. It's Hazelnut Soup | momadvice.com Rapunzel, It’s Hazelnut Soup! Sorry, I couldn’t help myself. Whenever I think of hazelnut soup, I’m reminded of one of my favorite Disney movies about a beautiful princess and her long silky hair. Along with a dreamy guy, a cast iron skillet, and parsnips… what’s not to love? Honestly, the first time I saw this movie I was more intrigued with the mention of hazelnut soup than the rest of the movie. Rapunzel’s fake mother brought home parsnips after a trip to town in order to make her hazelnut soup. I happen to love parsnips and hazelnuts so I knew this was a soup I had to recreate… animated or not. Parsnips are carrot-like root vegetables that contain vitamins, minerals and nutrients, most notably fiber, folate, potassium and vitamin C. They’re in season during the late fall and winter. They’re sweet, yet can have a bit of bite to them. Large parsnips can have a bitter center which is best removed before cooking. They taste great mixed into stews, soups, and any other way you would normally use a potato or other root vegetable. I tell you what, when I saw one of my favorite vendors at my farmers market selling freshly harvested parsnips in the fall, I stocked up and purchased about 15lbs of them to carry me through the winter. They keep wonderfully in the crisper and actually get sweeter over time. When I purchased them, I knew right away that I was going to be using some of them to make a comforting batch of hazelnut soup.

Hazelnut Soup

It's Hazelnut Soup | momadvice.com I usually make this rustic hazelnut soup once or twice during the winter season – thick and silky, just the way I like it. In order to create complexity, I start by sautéing onions in a cast iron dutch oven until they’re caramelized, deep and sweet. While the onions are caramelizing, I roast the hazelnuts to deepen their flavor. Once the onions are caramelized, I deglaze the pot by adding a bit of homemade beef broth. To the pot, I then add the parsnips, carrots, a potato, some of the roasted hazelnuts, seasonings, and a fair share of more broth. If you decide to use store bought organic broth, be aware that it won’t have as much depth and character as one made over a stovetop and simmered for 24 hours. If something like this intimidates you, I promise, you’ll be surprised at how simple it is to make and the nutrients inside will be unlike anything that can be purchased at a store. Once the additional broth has been added, the vegetables are covered and simmered until tender. Once tender, a bit of milk or cream is added to the soup and is then ready to be served with a dollop of sour cream and sprinkled with roasted hazelnuts. This soup serves beautifully with a green salad and a hunk of crusty bread (or not… if you’re gluten free).

It's Hazelnut Soup
Author: 
Serves: 4-5
 
A rustic hazelnut soup made with parsnips and roasted hazelnuts.
Ingredients
  • 2 large yellow onions, sliced
  • 3 tbls butter
  • 3 parsnips, roughly chopped
  • 1 potato, roughly chopped
  • 2 carrots, roughly chopped
  • 1 cup hazelnuts, roasted, divided
  • 4¼ cups beef broth, divided
  • 1 tsp salt
  • dash of fresh cracked pepper
  • 1 tbls fresh thyme leaves
  • 1 cup milk
  • chopped hazlenuts to garnish
  • sour cream to garnish
Instructions
  1. In a large pot or dutch oven, over medium heat, melt the 3 tbls butter and add the onions. Stir the onions into the butter and allow to gently cook for 20-25 minutes or until the onions caramelize to a deep golden brown, stirring them along the way.
  2. Once Caramelized add ¼ cup beef broth to deglaze the pan.
  3. Once deglazed, mix in the parsnips, potato, carrots, ¾ cup hazelnuts, the rest of the broth, salt, pepper, and thyme leaves. Bring to a boil, lower the heat, and then cover and simmer for 20-25 minutes or until the vegetables are tender.
  4. Once tender, with an immersion blender or working in batches using a blender, puree the contents of the pot. If using a blender, return the puree to the pot over medium heat.
  5. Add 1 cup milk and stir through. Simmer for an additional 5 minutes.
  6. Serve with a dollop of sour cream and sprinkled with roasted hazelnuts

Do you enjoy soups? Share with us, what’s your favorite comforting soup during this season?

 

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Gluten-Free Pad Thai With Shrimp

Thursday, March 13th, 2014

Gluten-Free Pad Thai With ShrimpWhen I went gluten-free I never realized how exciting it would be to recreate some of my favorite gluten-filled dishes at home. Today I am sharing a Gluten-Free Pad Thai with Shrimp recipe that you can create in your own kitchen and your guests will never know that this delicious dish is gluten-free!

This month Walmart challenged me to create a delicious Lent recipe that you could enjoy with your family. I am no stranger to creating fun dishes for the Lenten season. You can see last year’s round-up of 30 fish and meat-free meal ideas.

For this challenge, I wanted to recreate one of my favorite takeout dishes. Have you ever had Pad Thai? If you haven’t, you are in for a delicious treat. Pad Thai, according to Wikipedia, is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles which are stir-fried with eggs and chopped firm tofu, fish sauce,  dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts.

Gluten-Free Pad Thai With Shrimp

While I love the delicateness of the rice noodle, I prefer a more linguine-style noodle in this dish to balance the lightness of the shrimp and because these hold up well to a lot of reheating. Just like my chicken noodle soup I made last month, I am relying on the Tinkyada noodles to create this dish. You are looking for the Fettucini Style Pad Thai Noodles.

Be sure that you are using a gluten-free soy sauce and fish sauce. I rely upon the La Choy Lite Soy Sauce as my soy sauce substitute, but there are reports that some people have a reaction to this. I have not, but be sure to do your own research on what product will fit your gluten-free needs best.

Gluten-Free Pad Thai With Shrimp

The fun part about sharing this with your family and friends is that you can also create a variety of toppings so everyone can personalize their dish. I love roasted chopped peanuts, sriracha, fresh limes, and cilantro on mine.

I hope you love this dish as much as we did and can enjoy this during the Lent season…or any season, really! We polished this dish off in no time at all and I can’t wait to make it again. Thanks to these sturdy noodles, the dish reheats beautifully and can be eaten for your lunches or a late night snack!

Gluten-Free Pad Thai With Shrimp

Gluten-Free Pad Thai With Shrimp
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A gluten-free Pad Thai dish that you can enjoy right in the comfort of your own home.
Ingredients
  • 1 package (14 ounces) Tinkyada Brown Rice Pad Thai Noodles
  • ⅓ cup fresh lime juice
  • ⅓ cup water
  • 3 tablespoons packed brown sugar
  • 3 tablespoons gluten-free fish sauce
  • 3 tablespoons gluten-free soy sauce
  • 1 tablespoon rice vinegar or white vinegar
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, finely chopped
  • 8 ounces mushrooms
  • 2 eggs, beaten
  • 12 oz frozen peeled deveined medium shrimp, thawed (raw not cooked)
  • Sriracha Sauce (to taste)
  • ¼ cup finely chopped dry-roasted peanuts
  • ¼ cup firmly packed cilantro leaves
  • Lime Wedges
  • Sriracha Sauce
Instructions
  1. Bring a large pot of water to boil. Cook the noodles as directed on package. After they are done cooking, drain and rinse with cool water; set aside.
  2. Meanwhile, in small bowl, stir lime juice, ⅓ cup water, the brown sugar, fish sauce, soy sauce, vinegar, and 1 tablespoon of the oil until well mixed; set aside.
  3. In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook shrimp for approximately three minutes and remove from pan; set aside. Next cook mushrooms and then set aside.
  4. Using the same oil, cook garlic for about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  5. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender.
  6. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts, and lime wedges.
 Recipe Adapted from Betty Crocker

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Gluten-Free Pancakes (With A Better Batter Coupon Code)

Tuesday, March 4th, 2014

Gluten-Free Pancakes from MomAdvice.com.

If there is one thing this girl loves, it is pancakes. Today I am sharing a recipe for gluten-free pancakes that taste as light and fluffy as our gluten-filled variety, but are perfect for creating for those who cannot tolerate gluten.

Gluten-Free Pancakes from MomAdvice.com.

Fluffy gluten-free pancakes are easier to create than you might think, it just requires the right measurements, a good flour, and a little milk on hand if your batter gets too thick. Before we made the switch to gluten-free, I loved to throw wheat germ into our hearty wheat-filled pancake. No wonder I felt so awful after our Sunday brunches!

Now we have substituted our wheat love-fest with flax seed in our pantry for our pancakes and energy bites, a deliciously healthy addition to just about anything, and still get that taste and texture that I love.  As with all my favorite pancake recipes, it is laced with cinnamon and vanilla while these pancakes get their sweetness from a little honey.

Gluten-Free Pancakes from MomAdvice.com.When I first discovered that I had to go gluten-free, my best friend recommended a book called, “Gluten-Free on a Shoestring.” (affiliate link) I treated myself to the cookbook for Christmas and loved that the author relied upon one all-purpose mix to make almost all of her recipes.

I placed my first order for Better Batter after reading it and started testing recipes with this cup-for-cup substitute shortly after buying it. None of us could believe how good everything had tasted and with very little adjustments in our favorite family recipes.

I immediately wrote the company and asked if they might be interested in a partnership. I truly believe in their product and how it can help beginner gluten-free chefs overcome their difficulties with baking. Not only did they send me some products for our recipes, but they also are offering valuable coupon codes for our readers to try their flour too.

Not only does the flour perform well, but it is much more affordable than other flours on the market. You can even buy their product in bulk to snag additional savings.

What are the Ingredients In This Flour?

The flour I have featured today is an an all-purpose flour substitute that you can use as a cup-for-cup substitute in your recipes. The packaging states that it contains: Rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, and pectin (lemon derivative). It is the blend of these flours that makes it such a great performer in baking recipes. I hope that helps!

How Can I Save Money On This Flour?

I truly believe you will love this flour and am so excited that Better Batter is sharing some coupon codes with our readers to help them save even more. This month you can use the coupon code XNF6EBYK4JRT for $8 off ANY SIZE ORDER.

That’s right, I said ANY SIZE! 

I hope you can take advantage of the savings and can enjoy a stack of these delicious pancakes in your home!

Gluten-Free Pancakes from MomAdvice.com.

Gluten-Free Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
You won't even miss the gluten with this delicious pancake recipe. Be sure to double your recipe so you can enjoy these all week long!
Ingredients
  • 2 cups Better Batter All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons flax (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • 2 eggs, lightly beaten & at room temperature
  • 6 tablespoons unsalted butter, melted and cooled
  • 2½ cups milk (or milk substitute)
Instructions
  1. Heat your griddle or nonstick pan and coat generously with butter.
  2. In a large bowl, place the flour, baking powder, baking soda, flax, cinnamon, and salt in and whisk to combine.
  3. Create a well in the center of the dry ingredients, and add the eggs, butter and milk, one at a time, blending well after each addition. Add vanilla and honey and continue to mix until the batter comes together and there are no lumps.
  4. Working quickly, ladle the pancake batter on the griddle surface, and allow to sit until bubbles begin to appear on the surface (2 to 3 minutes). Flip and continue cooking for another 1 to 2 minutes, or until the underside is browned.
  5. Remember that your batter thickens as it stands and may require more milk to keep your batter in a pourable consistency.
  6. Serve with fresh fruit and maple syrup.

 

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Nearly Classic Shrimp and Grits Recipe

Monday, March 3rd, 2014

From our food contributor, Shaina Olmanson.

Classic Shrimp and Grits #recipe via MomAdvice.com
I feel under qualified to be talking about grits. Coming from the Midwest, grits are not exactly an everyday food. In fact, an upbringing and solidified love for farina and creamed wheat cereals is what led me to believe I would love a bowl of grits equally, and so when the opportunity arose to order them on a road trip well into my teen years, I did just that.

I’ll leave it at this: Truck stop grits are not the type you fall in love with. Still, there was something to that bowl of white and creamy food with a big pat of butter melting on top. I was not to be thrown off course in my desire to adopt grits as my new “it” food. It had all the same promises as my breakfast favorites, but with expanded possibilities for my palate. At the top of the savory list: shrimp and grits.

Creamy, cheesy grits get topped with vibrant shrimp and crisp green onions. What’s not to love about this? The idea of adding butter and cheddar and plump shellfish to a bowl of warm comfort food seemed to me like a decision that was already made in the affirmative. So I set out to learn as much as I could about grits.
Classic Shrimp and Grits #recipe via MomAdvice.com
The first issue was obtaining them. Outside of the generic “quick-cooking grits” on the market shelf, there weren’t many options at first in the urban Midwestern area I lived in. I finally settled on making grits with white cornmeal to begin my experiments and then ordering online. Traditional grits are made from hominy, alkali-treated corn, and were stone ground in a rough, coarse texture. You’ll find both white corn and hominy when looking, so determine which you want to go for.

Once you have the grits in hand (or nearly grits), the rest of the preparation is satisfyingly simple, and the payoff is pure comfort food. It’s the kind of meal that leaves you satisfied at the end, the type of dish that begs to be made again and again.

Nearly Classic Shrimp and Grits
Author: 
Recipe type: main dish
Cuisine: southern
Serves: 4
 
Ingredients
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup stone ground white grits
  • 2 tablespoons butter
  • 1 cup shredded white cheddar cheese (I used Kerrygold Dubliner)
  • 3 slices thick-cut bacon
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 pound shrimp, peeled and deveined with tails removed (if desired)
  • ½ cup chopped scallions
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
Instructions
  1. Bring the water and salt to a boil in a large saucepan. Slowly whisk in the grits. When all the grits have been added, reduce the heat to low and simmer, stirring frequently, for 25 minutes. Keep the butter and cheddar cheese ready off to the side.
  2. While the grits are cooking, in a large skillet cook the bacon until crisp. Remove the bacon pieces, leaving the grease in the pan and add in the garlic and the shrimp. Cook the shrimp over medium heat just until pink.
  3. Add in the scallions, parsley, and the lemon juice. Cook for 3 minutes to combine the flavors and then remove from the heat and stir in the bacon pieces.
  4. Stir in the butter and shredded cheese at the end of the cooking time for the grits. Immediately spoon into a bowl and top with shrimp and bacon to serve.

 

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21 Easy Slow Cooker Meals

Tuesday, February 18th, 2014

21 Easy Slow Cooker Meals from MomAdvice.com

I have a confession to make. I am addicted to my slow cooker! Today I want to share 21 of our favorite slow-cooker meal recipes that you can create and enjoy all month long. These recipes are a few of our tried and trues over the years on MomAdvice and will make your week go oh-so-much smoother!

I believe that the slow cooker can be every mother’s best friend. What could be easier than throwing in a few ingredients, plugging it in, and then going about your day, without the worries of needing to figure out what everyone is going to eat for dinner?

Ninja Cooker

Truth be told, I have moved up in the slow cooking world and am now madly in love with my Ninja Cooker. I use it almost daily and love that I don’t have to dirty my stove or skillets to brown my meat anymore. I would definitely add that one to your next holiday wish list! You can read more of my thoughts on that over here.

In honor of this kitchen gadget, I have put together a month’s worth of meals using your slow cooker. Each of these meals will have a recipe and tips for making your dinner hour go more smoothly. Keep in mind that many of the recipes accommodate six to eight people so you may be able to cover (at least) a month’s worth of meals.

Slow Cooker Honey Bourbon Chicken Wings

Slow Cooker Honey Bourbon Wings

 

Side Ideas- Fresh veggies & blue cheese dressing for dipping, steamed broccoli, and fresh fruit.

Slow Cooker Stuffed Green Pepper Soup

Stuffed Green Pepper Soup

Side Ideas- Pumpkin Cornbread Muffins & Salad

 Sticky Chicken Recipe

1 tbsp salt

2 tsp paprika

2 tsp dried oregano leaves

2 tsp dried thyme leaves

1 tsp pepper

1 tsp garlic salt

3 lb roasting chicken

1 cup chopped onion

In a small bowl, combine all ingredients except chicken and onion. Rub herb mixture inside and outside of chicken. Place in food storage bag; seal bag. Refrigerate overnight. Remove chicken from bag; stuff with onion. Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*. Let stand 15 minutes before carving.

Side Ideas- Mashed Potatoes & Corn

Pot Roast Italiano

Pot Roast Italiano

 

Side Ideas- Roasted Green Beans & Orzo Pasta
Tortellini & Turkey Divine

 Tortellini & Turkey Divine

1 1/2 pounds Italian sausage turkey

2 clove garlic– minced

2 small onions– chopped

2 cans whole peeled tomatoes- 16 ounce cans

1 1/4 cups dry red wine

5 cups beef broth

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 zucchini- sliced

1 green bell pepper- chopped

3 tablespoons chopped fresh parsley

1 package cheese-filled tortellini

 

In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. Cover, and cook on Low for 4 to 6 hours. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Side Ideas- Salad & Fresh Fruit

Slow Cooked Italian Beef

Italian Beef Sandwiches

Side Ideas- Oven Fries & Apple Slices

Sloppy Joes

 Side Ideas- Tortilla Chips & Carrot Sticks

Pumpkin Chili

Pumpkin Chili

Side Ideas- Pumpkin Cornbread Muffins & Fresh Fruit

Slow Cooker Beef Stew

Slow Cooker Beef Stew

2 pounds beef stew meat – cubed

2.5 cups carrots

2.5 cups potatoes

1 cup celery

1 can diced tomatoes – with the juice poured in

1 can beef broth

1 cup water

1 tsp ground mustard

3 sprigs rosemary

Put beef in a zipper bag with a 1/4 cup of flour and toss to coat. Brown the meat in a skillet and place on the bottom of the crock pot. Coarsely chop vegetables and place on top of the meat. Pour in the can of diced tomatoes with juice, can of beef broth, water, and ground mustard. Place sprigs of rosemary on top and cook on high for four hours or on low for six to eight hours.

Side Ideas-  Make your own salad bar!

Slow Cooked Apple Oatmeal

Slow Cooked Honeycrisp Apple Oatmeal

 

Side Ideas-  Create your own oatmeal toppings bar and serve with green smoothies.

3-Ingredient Chicken Tacos

3-Ingredient Slow Cooked Chicken Tacos

1 package taco seasoning mix

1 cup chicken broth

1 pound chicken breasts – boneless & skinless frozen chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in slow cooker and pour broth over them. Cook on LOW for 5 hours. With two forks, shred the chicken meat into bite-size pieces. Serve with your favorite taco toppings.

Side Ideas- Roasted Corn Salsa With Tortilla Chips

Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce

1 package Italian Turkey Sausage – mild

2 cans crushed tomatoes

1 can petite diced tomatoes

1 can tomato paste

½ cup beef broth

Brown the turkey sausage in a large skillet. Place cooked sausage in the bottom of the slow cooker. Pour over the sausage all of the other ingredients, including any of your own Italian seasonings. Cook sauce on low for six hours or on high for three to four hours. Serve over your favorite pasta.

Pulled Pork Stuffed Sweet Potatoes

Pulled Pork Stuffed Sweet Potatoes

 

Side Ideas- Lemony Spinach & Tomato Quinoa Salad & Carrot Sticks

Mongolian Beef

 Mongolian Beef 

 

Note- to make this in your slow cooker, brown the beef and then heat all the ingredients together on LOW for four hours.

Side Ideas- Brown Rice & Steamed Broccoli

Slow Cooker Chicken BBQ Sandwiches

 

Side Ideas- Shoestring Oven Fries & Carrot Sticks

Taco Soup

1 pound ground turkey

1 can chili beans with liquid

1 can kidney beans with liquid

1 can whole kernel corn with liquid

2 cans diced tomatoes

1 can tomato sauce

2 cups water

1 package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain & set aside. Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, & taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for eight hours.

Side Ideas-  Roasted Corn Salsa With Tortilla Chips

Chicken Italiano

Chicken Italiano

 

Side Ideas- Spaghetti & a DIY Salad Bar

 Breakfast Casserole

Note- I recommend doing this one using this technique to prevent burning and even cooking.

1 pound turkey sausage – sweet or spicy

1 teaspoon mustard powder

1/2 teaspoon salt

4 eggs, beaten

2 cups milk

6 slices white bread – toasted and cut into cubes

8 ounces shredded Cheddar cheese

Crumble sausage and cook thoroughly. Drain meat. In a large bowl, mix all ingredients together evenly. Place the casserole in the fridge overnight. In the morning put in the slow cooker for four hours on high or six hours on low.

Side Ideas- Fresh Fruit & Grapefruit Halves

Gluten-Free Orange Chicken

Orange Chicken

 

Note to make this in your slow cooker, brown the chicken and then heat all the ingredients together on LOW for two-four hours.

Side Ideas- Brown Rice & Steamed Broccoli

Chicken Lasagna Florentine

2 cans cream of chicken soup – (10-3/4-oz) reduced-fat, reduced-sodium, undiluted

1 package frozen chopped spinach, thawed, and squeezed dry (10 ounces)

9 oz chicken – diced cooked chicken (two small or one large boneless skinless chicken breast)

8 oz sour cream – low-fat

1 cup milk

2 oz grated parmesan – (1/2 cup)

1/3 cup onion – chopped

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

9 uncooked lasagna noodles

1 cup mozzarella cheese – (4 oz) shredded part-skim

Combine first 10 ingredients in large bowl.

Spread about 1/4 cup sauce in bottom of a 5-quart slow cooker coated with cooking spray. Add 3 uncooked lasagna noodles, breaking noodles in half as necessary to fit slow cooker. Spread one-third of chicken mixture over noodles, sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.

Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 5 hours or until pasta is done.

Side Ideas- Roasted Green Beans & Grapes

 

Slow Cooker Lemon Chicken

3 pound chicken – whole or pieces

1 tsp dried oregano

½ teaspoon dried rosemary

garlic cloves – minced

2 tablespoons butter

¼ cup sherry wine or chicken broth

¼ cup lemon juice

Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crockpot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on low for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.

Side Ideas- Have two slow cookers? Try our easy Slow Cooker Mashed Potatoes!

Feel free to share your favorite slow cooker recipes below! I’d love to add them to our list!

This post contains affiliate links.

Gluten-Free Chicken Noodle Soup

Friday, February 7th, 2014

Gluten-Free Chicken Noodle Soup from MomAdvice.com

Going gluten-free is proving to be a fun adventure for me in the kitchen. This gluten-free chicken noodle soup recipe is just one example of an old family favorite that has been transformed into a delicious gluten-free version.

This week Walmart challenged me to create a great cold weather dish that you could create from items they have at their store. One of my favorite things to create with their ingredients is a weekly batch of soup. Not only is it the perfect cold weather dish, but it is the perfect “convenience food,” that I love to have on hand for nights when I don’t feel like cooking.

Gluten-Free Chicken Noodle Soup from MomAdvice.com

One item that I buy frequently there is their rotisserie chickens for all of my chicken-filled soups. It saves me some cooking time and I find that they bring a lot of flavor to my easy weeknight soups. They are priced at $4.98, which is about the same price as buying a whole chicken and cooking it from scratch, so I find it to be a good soup investment.

Gluten-Free Chicken Noodle Soup from MomAdvice.com

My biggest challenge has been finding a pasta that tastes like my old familiar white-floured starchy friend. We have sampled every variety of noodles under the son from corn blends to quinoa blends to rice blends. When I posted on Instagram that I was still on the hunt, Tinkyada was the brand that fellow gluten-free friends recommended. Friends, let me tell you, this was the closest pasta I have ever tasted to the real deal. The best part is that it is strongly made so it can withstand being reheated, unlike the other blends that fell apart in my soup.

I had been hunting for this in the pasta aisle at our store, but it is not in the pasta aisle. This pasta is over with the other gluten-free specialty foods, on the end of one of the candy aisles in our store. A pound of this was $2.87, while the fancier and not as appetizing pastas, were costing me over $4 and did not contain a pound.

For a pasta-filled soup, you only need half the bag (or approximately two cups of pasta). Since everything seems to cost an arm and leg if it is marked gluten-free, this is a pasta we all loved AND didn’t cost a fortune! Winning, I say!

Gluten-Free Chicken Noodle Soup from MomAdvice.comGluten-Free Chicken Noodle Soup from MomAdvice.comGluten-Free Chicken Noodle Soup from MomAdvice.com

To me, this looks like the perfect bowl of soup. I thought I would never have a good chicken noodle soup again after this gluten-free debacle of mine, but I am mourning the loss of my soup no more.

It is the ultimate cold weather comfort food dish! I hope you enjoy this one as much as we have!

Gluten-Free Chicken Noodle Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A gluten-free chicken noodle soup that is the ultimate cold weather comfort food dish. One pot serves many, so share this with someone in need!
Ingredients
  • 2 cups Tinkyada Rice Pasta Elbows
  • 2 tablespoons of olive oil
  • 2 stalks chopped celery
  • 3 chopped carrots
  • 3 tablespoons chopped garlic
  • 12 cups low-sodium chicken broth
  • 1 rotisserie chicken
  • Salt & pepper to taste
  • fresh parsley
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add gluten-free elbows and cook 12-14 minutes. Drain and rinse with water. Set aside.
  3. Meanwhile, in a large saucepan or Dutch oven, saute the carrots and celery in two tablespoons of olive oil for five minutes to start your soup base. Add garlic at the end (to prevent burning)
  4. Add your rotisserie chicken and any drippings form the chicken to the pot, directly on top of your vegetables. Pour your chicken broth directly over the chicken to incorporate all of the good flavors.
  5. Heat up broth and bring it to a simmer.
  6. Reduce heat, cover, and simmer 15 minutes.
  7. Pull out your chicken and set aside to dice.
  8. Stir in noodles and diced rotisserie chicken, and heat through.
  9. Toss in a handful of fresh chopped parsley and ladle into bowls.

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Pulled Pork Stuffed Sweet Potatoes

Monday, January 27th, 2014

Pulled Pork Stuffed Sweet Potatoes

As Super Bowl Sunday quickly approaches, I wanted to share with you a gluten-free Super Bowl dish you can share for your game day eating.

This month Walmart asked me to share a fun Super Bowl dish that you can create from items in their grocery section. I will admit, that coming up with a dish that was both dairy-free AND gluten-free for my game day feast was a challenge to me. I am the girl that hovers over the creamy dips and loves a sub sandwich for my game day feasting.

When I thought about recipes I could share (and eat!) though, I settled upon my favorite pulled pork recipe that can be created in your slow cooker. This pulled pork is so easy to make because you simply put your pork butt or shoulder in your slow cooker with a little root beer and let it cook all day. And that is pretty much it!

I told you it was easy!

Gluten-Free Sweet Baby Ray's

My favorite sauce has (and always will be) the super delicious Sweet Baby Ray’s. Since going gluten-free, I have become insane about label reading especially when it comes to my condiments. I was so happy to discover that all of the Sweet Baby Ray’s sauces are gluten-free and you can, of course, find them at Walmart in the condiment aisle.

One of the things people warned me about when I started this journey was to always label-read especially when it comes to my condiments. I have found I don’t need to go to my specialty markets if I do the proper research on the items I need before I leave. For example, here are 7 condiments you may be surprised to find are gluten-free!

As we discovered when Emily baked my birthday cake, the offerings for gluten-free items are becoming more mainstream at our Walmart store!

Pulled Pork Stuffed Sweet Potatoes

I don’t know why I had not thought to pair pulled pork and a sweet potato together before, but it is the absolute best flavor combination EVER. Using my technique for perfect baked potatoes, I like to coat mine in olive oil and to sprinkle them liberally with kosher salt.

Once they have cooked, I split them and pile in sweetly seasoned pulled pork. You can hollow out a bit of the potato, if you need to, but I just stack the meat as high as it will go. Stick a fork in it, and you are ready to enjoy the game with your favorite beverage and a filling dinner!

If you are entertaining, pile these on a long platter with forks as a fun game day dish! I promise this will be a dish that is loved by ALL, not just your gluten-free friends!

Pulled Pork Stuffed Sweet Potatoes

Pulled Pork Stuffed Sweet Potatoes
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
An easy gluten-free & dairy-free game day dish you can share with friends, made easily in your slow cooker.
Ingredients
  • 6-8 sweet potatoes, scrubbed & pricked with a fork
  • Olive Oil
  • Kosher Salt
  • 1 (4 pound) Boston butt (or pork shoulder)
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce (we love Sweet Baby Ray's)
Instructions
  1. Place the pork meat in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily (approximately 8-10 hours).
  2. Shred the meat and drain the root beer from the slow cooker. Stir in barbecue sauce and toss gently.
  3. Preheat your oven for 400 degrees.
  4. Rub your cleaned sweet potatoes with olive oil and sprinkle liberally with kosher salt. Do not wrap in foil, so you can get a crisp skin.
  5. Bake for 45 minutes to 1 hour, depending upon the size of your potatoes.
  6. Let potatoes rest for five minutes. Cut a slit in the top and stuff with the pulled pork.

 

Looking for more great game day food, check out these Slow Cooker Honey Bourbon Chicken Wings & these 12 Great Tailgating Recipes for your game day feasting!

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Gluten-Free Orange Chicken

Monday, January 20th, 2014

Gluten-Free Orange Chicken from MomAdvice.com.

I love taking you all along on my journey as I discover all the deliciousness that can be created in gluten-free cooking. Today’s recipe is for a gluten-free orange chicken that will rival anything you get at your favorite Chinese restaurant, but can be prepared for your gluten-free lifestyle, made with less fat, and can be served over brown rice. The best part is how inexpensive it is to prepare and how beautifully this dish reheats.

Gluten-Free Orange Chicken from MomAdvice.com.Gluten-Free Orange Chicken from MomAdvice.com.

This project is sponsored by Walmart. Each month they challenge me with a produce-focused piece and it just so happens to be my favorite post each month. You may recall some of our past produce products: Blueberry Sangria Lemonade, my baked Strawberry Doughnuts, my easy dairy-free Peach Sorbet and our Slow Cooked Honey Crisp Apple Oatmeal…just to name a few!

The Citrus Event is happening in-stores now and Walmart asked me to help them promote their Navel Oranges this month and come up with a unique idea for using them. The best part about buying them at their store right now is they offer a 100% freshness guarantee. If you are not completely satisfied with your produce, you can just bring back your receipt and they will give you a full refund. No questions asked and no need to bring back the purchase. How awesome is that?

Gluten-Free Orange Chicken from MomAdvice.com.Gluten-Free Orange Chicken from MomAdvice.com.

I am finding gluten-free flours to be expensive. I purchased a five pound bag of Better Batter for my baking, but for something like flouring chicken, I really didn’t want to use the fancy stuff.

While browsing the baking aisle though, I noticed that they did have a Betty Crocker Rice Flour that was just $3.38 for a pound. I went ahead and got that to try for my chicken and it worked beautifully! You would have never noticed the difference in regular flour versu this flour.  I am excited to have that in our pantry now for these types of recipes.

Of course, if you aren’t gluten-free (lucky ducks!), your standard all-purpose flour will work beautifully in this dish.

Gluten-Free Orange Chicken from MomAdvice.com.

Made with freshly squeezed orange juice (approximately 3-4 oranges), this sauce is a burst of citrus that is balanced with the flavor of a little balsamic vinegar and sweetened with brown sugar.

You can use chicken tenderloins or chicken breasts to cube into 1″ cubes for your meat. I browned these in batches and then added them all back into my cast iron skillet and poured the sauce on top, just cooking until the sauce was thickened and the chicken was cooked through.

Did I mention that this was a one pot dish? Winning!

If you have a rice cooker, you can enjoy some delicious brown rice on the side, for an easy and effortless side dish.

I doubled the recipe and my family could not stop eating it. It is truly the best thing I have eaten since going gluten-free and it is a dish that will be repeated over and over in our house!  Be sure to add this to your menu planners this month- it won’t disappoint!

Gluten-Free Orange Chicken
Author: 
Recipe type: Main Dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy gluten-free orange chicken recipe that you can prepare at home and that can be easily doubled for a quick weeknight meal!
Ingredients
  • 2 pounds boneless chicken breasts or tenderloins, cut into 1" cubes
  • 4 tablespoons olive oil
  • 1 cup gluten-free flour (I used rice flour)
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup freshly squeezed orange juice (the juice from 3-4 navel oranges)
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons ketchup
  • 4 tablespoons brown sugar
Instructions
  1. Cut the chicken into 1” cubes. Mix together flour, salt, pepper, and seasoning (if desired), then toss the chicken in the flour mixture. Cook in oil in a large frying pan over medium heat for 3-4 minutes on each side.
  2. Meanwhile, mix together orange juice, vinegar, ketchup and brown sugar in a small bowl. Pour over cooked chicken and simmer on low for five minutes. Serve over brown rice.

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Join me in this week’s gluten-free recipe linky over at Musings of a Housewife!

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