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Gluten-free Chicken Gumbo Soup

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Chicken gumbo soup
Chicken gumbo soup – hot, delicious, and packed with nutrients.

There’s nothing like a hot mug of soup on a cold day, and this Gluten-free Chicken Gumbo Soup has everything to make it healthy and delicious. Served over a mound of rice, it’s the perfect way to warm your meal and your day.

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 Gluten-free Chicken Gumbo Soup
A delicious combination of tender chicken, sausage, and vegetables in an easy-to-make broth. We used a chicken sausage, but you could substitute your favorite sausage. Feel free to mix up the peppers, too. We used a combination of pequillo peppers (delicious, if you can find them) and one green pepper.
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a large soup pot, cook the sausage over medium heat until browned. (If you're using chicken sausage, you may need to add a tablespoon of oil to the pot before browning).
  2. Set aside on a paper towel to drain.
  3. Stir frozen spinach into the fat or oil and cook over medium heat, stirring, for about two minutes
  4. Add 2 tbl. oil and stir in peppers and onions. Cook until tender.
  5. Add the garlic to the pot and stir for about 30 seconds
  6. Add the tomatoes with their juice, thyme, bay leaves, and cayenne and simmer, covered, for 15 minutes.
  7. Add chicken broth, water, and salt. Bring to a boil, then reduce heat, cover and simmer for 1 hour. Cook rice while soup is simmering.
  8. Before serving, stir in sausage and chicken and bring to a simmer. Cook for about 5-8 minutes.
  9. Serve over prepared rice.
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Exotic Pad Thai

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Exotic pad thai recipe with a sweet ginger Chile sauce
This exotic pad thai recipe uses a sweet ginger Chile sauce for extra flavor.
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 Exotic Pad Thai
This pad thai recipe is a blend of different cultures. Made with easy-to-find ingredients, it’s a delicious dish with a sweet chili twist that makes it unlike any pad thai you’ll find in a restaurant. Check the recipe notes before you begin for some helpful hints.
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
Instructions
  1. Slice scallions and place into two small bowls. Slice white and light green parts thin and put into one bowl, slice dark green parts cut into 1-inch slices in separate bowl.
  2. Peel, devein, and remove tails from shrimp, then rinse and pat dry.
  3. Combine the vinegar and chile in a bowl and set aside.
  4. Combine 1/4 cup water, 1/2 tsp. salt, and 1/4 tsp. sugar in a small bowl. Microwave until steaming, about 30 seconds. Add the radishes and let stand for 15 minutes. Drain and pat dry.
  5. Bring 6 cups water to a boil in a large pot. Turn off the heat and add the noodles. Stir and let soak for about 6 minutes, stirring halfway through. Drain and rinse with cold water. Drain again, return the noodles to the pot, and toss with 2 tsp. oil.
  6. Whisk 3 tbsp. sugar into lime juice; set aside.
  7. Cut 4 shrimp in half lengthwise, then cut each half into 1/2 inch pieces. Toss with 1/8 tsp. salt and 1/8 tsp, sugar. Arrange in a single layer on a plate. (Make sure the pieces are not touching or they will glue themselves together!) Microwave at 50 percent until the shrimp are dried and reduced in size by half, about 4-5 minutes.
  8. Heat 2 tsp. oil in 12-inch nonstick skillet over medium heat until shimmering. Add dried shrimp and cook until golden brown and crispy, 3-5 minutes. Transfer to large bowl.
  9. Heat 1 tsp. oil in now-empty skillet over medium heat until shimmering. Add thin-sliced scallions (white and light green parts) and garlic. Cook about one minute and transfer to the large bowl.
  10. Heat 2 tsp. oil in now-empty skillet over high heat until just smoking. Add remaining shrimp (whole). Cook on one side for 1-2 minutes, then flip the shrimp and repeat on the other side. The shrimp should be brown around the edges and opaque.
  11. Turn down the heat, push the shrimp to one side of skillet, and add the eggs to the other side. Using a heat-resistant spatula (silicone is perfect), stir the eggs gently until set, but still wet. Combine the shrimp and eggs, breaking up any large pieces, until the eggs are completely cooked, about 30-60 seconds. Transfer to the large bowl.
  12. Heat 2 tsp. oil in now-empty skillet over high heat until oil is just smoking. Add the noodles and lime juice mixture to pan and cook until liquid is absorbed. Transfer to the large bowl.
  13. Add drained radishes, scallion greens, reserved chile slices, and bean sprouts to the large bowl and toss to combine.
  14. Transfer to a platter and sprinkle with peanuts for presentation or simply serve on individual plates.
Recipe Notes

Organization is key to making this dish smoothly. Ideally, you’ll have 8 small bowls and one large bowl. You’ll also need a large pot for the noodles and a 12-inch nonstick skillet. Prepare all of the vegetables first to make the assembly process easier. You’ll need small bowls for the chile, the radishes, shrimp, garlic, eggs, and peanuts (if using).

Ginger Chile sauce - this might be hard to find - we found one from The Ginger People that is a sweet and spicy marinade/sauce. We needed something that was both soy and gluten-free. If you don't have food allergies, about any sweet and spicy marinade/sauce should work.

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Spaghetti Carbonara

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The original recipe came from Gimme Some Oven. I’ve made a few changes to make this gluten-free, proportioned for two, and slightly healthier by replacing the pork bacon with turkey bacon. It’s a wonderful, quick dish and takes only about thirty minutes to whip this up.

Personally, I like to get all of my prep work out of the way first because it makes the cooking part of the process go smoothly.


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Spaghetti Carbonara

Course Main Dish
Cuisine Italian

Servings


Ingredients

Course Main Dish
Cuisine Italian

Servings


Ingredients


Instructions
  1. In a small bowl, whisk together eggs, milk, parmesan and black pepper until well- blended. Set aside.

  2. Bring a big pot of generously-salted water to a boil on the stove.

  3. While waiting for the water to boil, heat oil in a large skillet over medium-heat.

  4. Add the turkey bacon and onion and cook until bacon is nearly crispy and onion is tender. Stir every few minutes.

  5. Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente.

  6. When the pasta is ready, carefully and quickly drain out the pasta water, and return the pasta to the hot pot immediately. With heat on low, stir pasta while pouring egg mixture into the pasta. Continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.)

  7. Add in the bacon and onion mixture and toss until mixed. Garnish with extra parmesan and/or chopped fresh parsley. Serve immediately.


Recipe Notes

If you don't keep regular milk around, substitute nonfat dry milk. I found making the nonfat milk with 2 tbsp. powder to 2 tbsp. water worked well.

Photo from gimmesomeoven.com.


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Southwestern Turkey Salad

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The original recipe for this southwestern turkey salad came from a cookbook called Today’s Turkey Favorites which we sent away for in 1990. This book was only thirty-five pages long, but it contained a number of good recipes. “Today” is always a relative term because the original recipe is now nearly thirty years old. However, with a few little additions, this recipe is better than ever!

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 Southwestern Turkey Salad
This is a colorful way to create a turkey salad without using lettuce or tomato. It's very tasty and can be modified to be "hotter" very easily by modifying the spices or using a different salsa.
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Slice the zucchini 1/8" inch thick, shred the cheddar cheese, and chop the cilantro.
  2. Bring a pot containing 4 qt. water to a boil. This will be used to blanch the zucchini. If the water comes to a full boil before you're ready to blanch the zucchini, just turn the heat off and leave a lid on the pot.
  3. Heat a large skillet over medium heat. When the skillet is hot, add the olive oil. When the oil is shimmering, add the turkey and cook until turkey is barely pink. Add the chili powder, lime juice, taco seasoning and stir together well and cook until turkey is no longer pink.
  4. Add the salsa and simmer the turkey mixture for 5 minutes. While the turkey mixture is simmering, it's a good time to slice the avocado.
  5. When the turkey has about a minute to go, blanch the zucchini by putting the slices in boiling water for about a minute. Drain the zucchini and place zucchini slices in a circle on a plate.
  6. Spoon the turkey mixture on top of the zucchini, top with avocado slices and cheddar cheese. Serve with tortilla chips.
Recipe Notes

I like to get my prep work done in advance. This sometimes means I wind up with more dishes to do, but it relieves so much stress while you're in the "assembly phase". When we make this, we make individual plates, but you could make one large plate if you prefer.

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Carrot Cake Overnight Oats

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Carrot Cake Overnight Oats

Carrot Cake Overnight Oats
These Carrot Cake Overnight Oats are a great way to start your day with fiber and high nutrition.

These Carrot Cake Overnight Oats are easy to fix the night before and quick to prepare in the morning! They’re a wonderful way to start the day.

Seeds are a great addition to your diet to help boost and regulate your metabolism. You can find seeds and nuts in bulk in smaller grocery stores, especially those that focus more on fruits and vegetables. Buying in bulk is typically less expensive than buying those already packaged and it has the added benefit of letting you experiment without purchasing a large package that will go bad on your shelf if you decide seeds aren’t you’re thing.

 

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 Carrot Cake Overnight Oats
If you're looking for a breakfast that's healthy and has a good amount of fiber, try this overnight oats recipe. We've added a few ingredients to the original recipe to boost the nutritional value. Adding chia seeds, flax seeds, and quinoa supercharges an already healthy dish.
Carrot Cake Overnight Oats
Course Breakfast
Cuisine American
Prep Time 10 minutes
Passive Time 6 hours
Servings
person
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 minutes
Passive Time 6 hours
Servings
person
Ingredients
Carrot Cake Overnight Oats
Instructions
  1. The night before you want to eat the oats, combine all dry ingredients in a glass container with a lid. Stir together all dry ingredients.
  2. Combine vanilla and milk, then add to dry ingredients. Stir well and cover with the lid. Place in refrigerator for at least six hours.
  3. In the morning, add milk to the oats and heat in a microwave for 2 minutes (if desired). Top the oats with the honey and walnuts, if using.
Recipe Notes

Original recipe from foodnetwork.com http://www.foodnetwork.com/recipes/food-network-kitchen/healthy- overnight-carrot-cake-oats-3364881

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Kat’s Hearty Chicken Soup

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 Kat's Hearty Chicken Soup
This chicken soup is perfect for fall. It has a hint of cloves and smells divine while it's cooking. Ideal for a cold day or just when you feel like you want a light meal that will warm your insides.
Hearty Chicken Soup
Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Hearty Chicken Soup
Instructions
  1. In a large soup pot, heat olive oil. Add chicken and cook until no longer pink.
  2. Add onions, celery, and carrots and cook over low heat until vegetables are tender.
  3. Add remaining ingredients and cook for 1 - 2 hours
  4. Remove apples and season to taste. Serve hot.
Recipe Notes

We like to prepare the soup ahead of time and refrigerate it. When it's time to serve, we'll cook rice or noodles and add enough soup for the meal. Keeping the starch separate prevents the rice or noodles from soaking up all the broth.

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