Gluten Free Recipe: Baked Chicken over Brown Rice & Zucchini Corn

Baked Chicken Breasts over Brown Rice & Zucchini Corn

This is a great Sunday recipe! Prepare ahead of time and just place in the oven for a fabulous lunch or dinner.

4 large boneless (skinless) chicken breasts

Salt

Pepper

1 c white brown rice

1 stick of butter or butter sub Vegan Butter

14 oz beef broth

14 oz chicken broth

dash of garlic powder

1/2 lb white button mushrooms, sliced (optional)


Zuchinni Corn

kernels from two ears of sweet corn

(or 1 1/2 c corn kernels, if using canned or frozen)

2 med zucchini, cut into half moons

feta cheese (opt.)


Cooking Directions: Melt vegan butter over low heat in a large nonstick skillet; add mushrooms and sauté for two minutes. Add broth, garlic powder and rice. Mix well and spoon into 11 x 7 or 9 x 9 inch baking dish. Top with chicken breasts and sprinkle chicken with salt and pepper. Cover with loosely with aluminum foil and bake at 350 degrees for one hour or until chicken is done.

Zuchinni Corn - Saute zucchini and corn in a skillet over medium-low medium heat. Add a little water to the skillet if needed. The corn and zucchini will give off their own water so you won’t need much. Season to taste with salt and pepper. Cook for 10-15 minutes or until you can easily stick a fork through the zucchini. Top with feta cheese. (mmm my mom would make this but instead of corn she'd add either fresh chopped tomatoes or stewed tomatoes).

Gluten Free Recipe: Summer Veggie Quesadillas

This guy who's website I got this recipe from is kinda twisted cause i noticed his recipes have regular potatoes and packaged seasoning.  Omit as noted or as possible.

Summer Veggie Quesadillas (4 large servings)


1/2 medium onion

2 medium zuchinni

2 medium yellow summer squash

2 small red bell pepper

2 Tbsp. canola oil (Extra Virgin Olive Oil works fine)

2 Tbsp. McCormick Fajita Seasoning (Skip this it has preservativesm additives and other bad stuff)

16 oz. grated cheese (opt.) (I use Almond Cheese and you can buy it at Whole Foods)

16 corn tortillas

cilantro

sour cream (opt.) (I use Greek Non-fat Plain Yogurt)

salsa

Cooking Directions: Dice the veggies into small pieces so that the smaller than normal corn quesadillas will stick together. Heat canola oil in a large skillet over medium heat. Add the veggies and fajita seasoning and sauté until tender. Remove veggies to a bowl so that you can use the skillet to cook the quesadillas.

Turn the skillet down to medium-low. Place one corn tortilla on the skillet; sprinkle it with cheese; spread two heaping spoonfuls (I used one of our soup spoons) of veggies on top of the cheese; sprinkle some more cheese on the veggies; top with another corn tortilla. Let the tortilla cook until you see that the cheese on the bottom of the quesadilla has melted. Then flip the quesadilla and let the other side cook until its cheese has melted too. Remove the quesadilla to a serving plate and repeat for the remaining quesadillas. Top the quesadillas with sour cream, salsa, and cilantro and then enjoy their yummy goodness!

*If your family is casein-free you can omit the cheese and sour cream and serve this as fajitas.