Gluten Free Dinner

Quick And Easy And Gluten Free Crispy Chicken Cobb Wrap

It’s been quite a few years since I’ve been able to enjoy a soft, floury tortilla that was stuffed with my favorite salads and the forbidden gluten. As a pickier eater, salads and wraps used to be one of my go to meals at a number of restaurants. But as with many of my favorite dishes from years past, gluten was a main ingredient, now making them obsolete in my diet. 

Although we’ve yet to reach the point where I can enjoy a wrap yet again at Red Robin or Saladworks, another amazing feat has been reached for the gluten free community by the release of Udi’s gluten free tortillas. Slowly but surely, some of my past cabinet staples are reemerging in a gluten free form. Each time I see a new gluten free product in the store, I first cross my fingers that this one will succeed and be consistently stocked, but then I feel overwhelmed with encouragement that the restrictions facing allergy and other dietary folk are beginning to break down. It’s amazing how the release of a simple gluten free product could be so overwhelming but it truly does fill you with complete and utter gratitude for those who are even attempting the task.

The addition of these tortillas back into my diet has expanded my lunch menu tremendously. For my first trial, I decided to recreate Red Robin’s Crispy Chicken Wrap. Using some basic ingredients that I always keep around, along with one of my other new favorite additions to the gluten free world, Perdue’s Simply Smart Gluten Free Breaded Chicken Strips, I created an amazing gluten free wrap that could certainly stand up to the gluten equivalent. 

Ingredients:

  • Udi’s Large Tortillas
  • Romaine Lettuce
  • Blue Cheese Dressing (Wishbone is gluten free; I also enjoy Marie’s)
  • Tomatoes
  • Bacon (I like to use Hormel’s Real Bacon Bits)
  • Hardboiled Eggs 
  • Breaded Chicken Strips (I love Perdue’s Simply Smart Gluten Free Chicken Strips (in the frozen section))
  • Amounts of these ingredients vary depending on how many wraps you are preparing and how much of each ingredient you like. I usually add equal parts of each. For one wrap for myself, I add about one handful of each ingredient, prepare salad mixture, and add accordingly to wrap. No worries if you have extra, you can always enjoy this as a salad on the side!
Crispy Chicken Cobb Wrap
Crispy Chicken Cobb Wrap

Directions: 

  • For my first wrap, I prepared enough ingredients to add about one handful of each to the wrap.
  • Preheat oven and prepare breaded chicken strips.
  • Additionally, add eggs to water and prepare hardboiled eggs.
  • While eggs and chicken are cooking, wash lettuce and tomatoes, chop into small bite size pieces, and add to a small mixing bowl.
  • Add 1-2 tablespoons of bacon to mixing bowl.
  • When eggs are ready, rinse with cold water so they’re cool enough to handle, chop, and add to other ingredients.
  • Similarly, when chicken has finished cooking, chop one or two strips into bite size pieces and combine with other ingredients.
  • Add several tablespoons of dressing, as much as desired, to ingredients and mix to coat all with dressing.
  • Wrap one tortilla with a damp paper towel and microwave for about 25 seconds to moisten and soften. 
  • Remove paper towel and spoon salad mixture onto center of tortilla, making sure to not add too much and leave sides and top and bottom free for wrapping. Feel free to leave any extra to eat separately as a salad. 
  • Turn up top and bottom and pull one side over to the other to wrap. Add toothpicks and cut wrap diagonally to enjoy!
Tortillas stuffed with Cobb salad!
Tortillas stuffed with Cobb salad!

Udi’s has certainly done me proud by producing such an outstanding product that I’ll be stocking in my refrigerator for years to come. To find these tortillas in a store near you, just use Udi’s tool here on their website. I hope you give these a try as soon as you can, you’ll be so glad that you did when you taste the gluten free love that Udi’s baked into these!

Sincerely,

Lindsay

Quick And Easy And Gluten Free Crispy Chicken Cobb Wraps
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Ingredients
  1. Udi's Large Tortillas
  2. Romaine Lettuce
  3. Blue Cheese Dressing (Wishbone is gluten free; I also enjoy Marie's)
  4. Tomatoes
  5. Bacon (I like to use Hormel's Real Bacon Bits)
  6. Hardboiled Eggs
  7. Breaded Chicken Strips (I love Perdue's Simply Smart Gluten Free Chicken Strips (in the frozen section))
  8. Amounts of these ingredients vary depending on how many wraps you are preparing and how much of each ingredient you like. I usually add equal parts of each. For one wrap for myself, I add about one handful of each ingredient, prepare salad mixture, and add accordingly to wrap. No worries if you have extra, you can always enjoy this as a salad on the side!
Instructions
  1. For my first wrap, I prepared enough ingredients to add about one handful of each to the wrap.
  2. Preheat oven and prepare breaded chicken strips.
  3. Additionally, add eggs to water and prepare hardboiled eggs.
  4. While eggs and chicken are cooking, wash lettuce and tomatoes, chop into small bite size pieces, and add to a small mixing bowl.
  5. Add 1-2 tablespoons of bacon to mixing bowl.
  6. When eggs are ready, rinse with cold water so they're cool enough to handle, chop, and add to other ingredients.
  7. Similarly, when chicken has finished cooking, chop one or two strips into bite size pieces and combine with other ingredients.
  8. Add several tablespoons of dressing, as much as desired, to ingredients and mix to coat all with dressing.
  9. Wrap one tortilla with a damp paper towel and microwave for about 25 seconds to moisten and soften.
  10. Remove paper towel and spoon salad mixture onto center of tortilla, making sure to not add too much and leave sides and top and bottom free for wrapping. Feel free to leave any extra to eat separately as a salad.
  11. Turn up top and bottom and pull one side over to the other to wrap. Add toothpicks and cut wrap diagonally to enjoy!
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

 

Udi’s Has Redefined The Gluten Free Tortilla, Making Them Soft And Tasty, Perfect For Any Meal!

Flour tortilla wraps used to be one of my favorite lunches or dinners prior to going gluten free. In fact, in my college days I probably ate these at least a few times a week, mostly for lunch, stuffing them either with egg salad, grilled chicken, or a caesar salad. These were such a flexible and healthier option for a lunch or dinner. Flash forward two years and those days were long gone, as my once beloved flour tortillas, as suspected by the term flour, were chock full of gluten and strictly off limits in my new lifestyle. 

Over the past few years of dining gluten free, I’ve tried a decent amount of tortillas, whether they were corn or brown rice. For me, these gluten free options were always a bit too strong in taste and brittle or rubbery in texture, unfortunately, just never fitting the bill of the soft and tender flour tortilla that could lend itself to so many different dishes. As a result, any dish involving tortillas has been absent from my gluten free diet for the past two years or so.

Thankfully, my hiatus from soft and tasty wraps has come to an end as I’ve recently discovered a wonderful contribution to the gluten free world! Udi’s has introduced the allergy free community to a gluten, dairy, soy, and nut free tortilla that both tastes and looks like the gluten filled version! Allergy free diners fitting into those categories will no longer have to abstain from tortilla consumption and drool over the soft and delicious tortillas teasing them at stores and restaurants.

Udi's Flour Tortillas
Udi’s Flour Tortillas

They’ve produced tortillas that not only have a mild flavor that do not interrupt with the stuffings, but also a soft and tender product that reminds me of those delicious wraps that I used to enjoy only a few short years ago. Udi’s has put out two varieties of these tortillas, a large size selling in a 6 pack and a small size available in an 8 pack. Pricewise, these sell for about $4- $5, depending on store and size. 

Crispy Chicken Cobb Wrap
Crispy Chicken Cobb Wrap

Being a huge fan of Udi’s products, I couldn’t wait to give these a try and bring back one of my favorite lunch options. I must say, yet again Udi’s did not disappoint. They’ve managed to produce a gluten free tortilla that doesn’t compromise on its taste or structural integrity. They’re soft and flexible, perfect for wrapping, after a quick 30 second warm up in the microwave.

For my first taste test of these tortillas, I decided to bring back a long forgotten Red Robin’s favorite, the crispy chicken wrap. I threw together some cobb salad staples and my favorite crispy chicken, wrapped the mixture up in a tortilla, and eagerly took a bite. Delicious! To check out my recipe for my Quick and Easy Crispy Chicken Cobb Wrap, check out my post here. All I can say is thank you to Udi’s, I can see many gluten free wraps, quesadillas, and soft tacos back in my future. 

Sincerely,

Lindsay

 

A Gorgeous Weekend And A Gluten Free Pizza

Spring is finally here!!! The weather was gorgeous this weekend, but along with the emerging warmer weather and budding trees come clogged sinuses, invading allergies, and sleepless nights for me. With temperatures in the mid 70s to mid 80s in the end of the April though I mustered up enough energy to get my little one out and about and take advantage of the gorgeous spring weather after a very LONG winter. On our agenda, a morning trip to the zoo, long walks with our furry family member, early morning trip to our local farmer’s market, frozen yogurt, a fantastic Easter egg hunt, and finally Sunday family dinner with dying Easter eggs (whew). It was a busy one but a fantastic weekend nonetheless; little one loved being out in the fresh air, spotting all of the animals and picking out all of those Easter eggs, being sure to add to her basket and everyone else’s too!!! 

In the middle of all of this running around I decided to save myself from making dinner and order pizzas. Gluten free pizzas are certainly way easier to find now than they were even a few years ago, however finding a good gluten free pizza is a task and a half. Although there are a number of local pizza places and chain restaurants that offer gluten free pizza now, sadly not all of them are overly thrilling especially with their extremely high prices. After many trials, I’ve finally found a fantastic gluten free pizza for an even better price. Mamma Mia Trattoria is home to a gluten free diner’s dream menu. They offer an extensive gluten free Italian menu filled with chicken, seafood, vegetarian dishes, pasta, and pizzas. I must admit each time we’ve dined here I’ve only ever gotten their pizza (it’s that good!!!) so I can’t vouch for the rest of the menu, however if it’s like their pizzas, they’ll exceed your expectations. To take a look at their full dinner and pizza menus take a look here.

Now back to the pizza. Unlike other gluten free pizza offerers, Mama Mia lists seven different pizzas, along with of course a plain option. I personally have never seen any other establishments offer anything other than cheese and sauce so this was certainly a pleasant surprise. Among the varieties are their Margherita with fresh mozzarella and basil, Veggie white pizza with sauteed spinach and broccoli, Toscana with tomato slices and mozzarella, Grilled Chicken and roasted red pepper, Capri white pizza with veggies and ricotta cheese, Florentina with chicken and mushrooms, and Eggplant Romma with roasted red peppers and fresh mozzarella. Each of these are either $12.95 or $13.95, which is extremely reasonable for a gluten free pizza. Additionally, you can pick and choose whichever toppings you’d like, from about of a list of twenty or so gluten free toppings, and make your own pizza.

The best gluten free pizza!
Fantastic restaurant offering an extensive gluten free menu.

Like I mentioned earlier, I usually order a plain cheese pizza but I have in the past ordered the Grilled Chicken pizza and it was phenomenal. For this weekend though I went with my standby of a plain gluten free cheese pizza. As usual, I was not disappointed in the slightest bit. One of my biggest gripes with gluten free pizza offerings is the crust. All gluten free crusts are certainly not created equal. In Mama Mia’s case, they offer their gluten free pizza atop a separately cooked premade crust that is quite large as far as premade crusts go (maybe 12 inches, I honestly haven’t measured it but it’s definitely larger than a personal pan pizza). It’s a thin crust, reminiscent a bit of Udi’s, and keeps its form through all of the toppings. They take such pride in their pizzas and are always sure to layer plenty of toppings on top of the gluten free crust, producing a beauty like this one!

Plain gluten free pizza!
Plain gluten free pizza!

It’s been a long time since I’ve honestly felt like I’ve enjoyed a take out pizza or one at a restaurant as much as those that were filled with gluten years ago. However, after my first glimpse of my order I knew this one would be an exception. Each bite was filled with that cheesy goodness that I used to love in my pizzas, making me less and less enviable of my husband and daughter’s large gluten filled cheese pizza. With all of our bellies full and exhaustion setting back in we rested up for another day of fun filled outdoor activities. Thanks Mama Mia for adding to a perfect weekend for my little family! 

This restaurant exceeds any preconceived idea of gluten free dining. They take the necessary precautions to avoid contamination and produce excellent products that will keep you coming back. To make a gluten free pizza look and taste like their normal pizzas is no easy feat and Mama Mia seems to do it with ease. So if you’re in the area, make sure you pay them a visit! If not, take a look online for local Italian restaurants that offer gluten free menus. They aren’t that abundant that’s for sure, however, don’t be afraid to scour the internet and make a few phone calls to possibly uncover an establishment like this one close to home! 

Thank you Mama Mia Trattoria for helping make the gluten free world a bit less scary for a gluten free diner! 

Sincerely,

Lindsay

Gluten Free Pulled Pork Sandwiches Just Like Disney’s Flame Tree Barbecue

One of my favorite lunch locations when we vacation in Disney World is the Flame Tree Barbecue in Animal Kingdom. While we do make barbecue dishes often at home during the summer months, it’s such a rarity to be able to enjoy it out at restaurants because of the dreaded gluten component, hence making it truly a treat to be able to indulge in some fantastic gluten free barbecue courtesy of Disney. They offer so many options from barbecue chicken to ribs, but by far my favorite is the pulled pork. The pulled pork is perfectly smoked and seasoned and is incredibly tender and juicy. It’s so delicious! While our next trip to Disney is only a little over four weeks away now, I just couldn’t get out of my mind those perfectly flavored pulled pork sandwiches and then I came across this wonderful recipe from Musings of a Housewife. After adding a few personal twists, I made a delicious gluten free pulled pork sandwich which could definitely stand up to Disney’s magical version. So pull out your slow cooker, toss in a few ingredients, and you’ll be set by dinner time with a flavorful gluten free barbecue dish!

Ingredients:

  • crock pot
  • 5-6 lb pork shoulder
  • 1 large yellow onion, sliced into rings
  • 1 jar barbecue sauce (I used Sweet Baby Rays Honey Barbecue Sauce, states gluten free on label)
  • salt and pepper
  • gluten free rolls (I used Schar hot dog rolls, lightly toasted)

Directions: 

  • Slice one large yellow onion into rings and add to the bottom of your crockpot.
  • Add the pork shoulder to the crockpot and dust with salt and pepper on all sides.
  • Cover and cook on low for a total of 10 hours.
Gluten free pulled pork on a Schar hot dog bun.
Gluten free pulled pork on a Schar hot dog bun.
  • After 9 hours, add 1/3 of a bottle of barbecue sauce to top and sides of pork shoulder.
  • Cover and cook for an additional hour on low.
  • After 10 hours total of cooking, the pork should easily pull off with a fork. Time may vary depending on slow cooker. Just keep an eye on your pork; once it’s falling apart, you’re ready to remove it from the crockpot.
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Moist pork coated with a sweet honey barbecue sauce.
  • Remove pork shoulder from the crockpot and begin to shred with two forks. Do this until all pork has been shredded.
  • Mix in an additional 1/3 of a bottle of barbecue sauce. You can also add n the onions with the pork as well if you’d like (I’m only a fan of the onion flavor, not so much the actual onions themselves, so I didn’t mix these in). 
  • Reserve the last third of barbecue sauce for serving. Serve on lightly toasted gluten free rolls and enjoy! 
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Perfect barbecue pulled pork!

Note: I made this dish a day ahead and this made enough for our family of three for two nights of dinners and even lunches if you’d like! If you’d like to make it a day early follow all instructions as directed. After mixing in second third of barbecue sauce add pulled pork to an oven safe dish and wrap up tightly. Refrigerate overnight and when you’re ready for dinner the next day turn the oven on to a warm setting. Add a little bit more barbecue sauce to pulled pork to keep it moist while warming, mix making sure all is evenly coated, and warm for about 10 minutes, keeping an eye on the pork making sure it doesn’t dry out. While pork is warming, toast rolls and prepare sides. Enjoy!

The best part of this recipe is that it’s so flexible. Everyone has different preferences on barbecue flavor, so feel free to play around with any kind of barbecue sauce and amounts of them you’d like. I’m not a huge fun of overly saucy pulled pork so I used just the right amount to keep the pork tender, juicy, and flavorful without being too bogged down with sauce. To complement the pulled pork, I paired it with a lightly toasted Schar hot dog roll and the two were absolute perfection! These turned out incredibly well and I can’t wait to bring this dish out for our family cookouts this summer! 

 Sincerely,

Lindsay

Perfectly Seasoned Gluten Free Pulled Pork Sandwiches
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Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Ingredients
  1. crock pot
  2. 5-6 lb pork shoulder
  3. 1 large yellow onion, sliced into rings
  4. 1 jar barbecue sauce (I used Sweet Baby Rays Honey Barbecue Sauce, states gluten free on label)
  5. salt and pepper
  6. gluten free rolls (I used Schar hot dog rolls, lightly toasted)
Instructions
  1. Slice one large yellow onion into rings and add to the bottom of your crockpot.
  2. Add the pork shoulder to the crockpot and dust with salt and pepper on all sides.
  3. Cover and cook on low for a total of 10 hours.
  4. After 9 hours, add 1/3 of a bottle of barbecue sauce to top and sides of pork shoulder.
  5. Cover and cook for an additional hour on low.
  6. After 10 hours total of cooking, the pork should easily pull off with a fork. Time may vary depending on slow cooker. Just keep an eye on your pork; once it's falling apart, you're ready to remove it from the crockpot.
  7. Remove pork shoulder from the crockpot and begin to shred with two forks. Do this until all pork has been shredded.
  8. Mix in an additional 1/3 of a bottle of barbecue sauce. You can also add n the onions with the pork as well if you'd like (I'm only a fan of the onion flavor, not so much the actual onions themselves, so I didn't mix these in).
  9. Reserve the last third of barbecue sauce for serving. Serve on lightly toasted gluten free rolls and enjoy!
Notes
  1. I made this dish a day ahead and this made enough for our family of three for two nights of dinners and even lunches if you'd like! If you'd like to make it a day early follow all instructions as directed. After mixing in second third of barbecue sauce add pulled pork to an oven safe dish and wrap up tightly. Refrigerate overnight and when you're ready for dinner the next day turn the oven on to a warm setting. Add a little bit more barbecue sauce to pulled pork to keep it moist while warming, mix making sure all is evenly coated, and warm for about 10 minutes, keeping an eye on the pork making sure it doesn't dry out. While pork is warming, toast rolls and prepare sides. Enjoy!
Adapted from Musings of a Housewife
Adapted from Musings of a Housewife
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

My Favorite Gluten Free Easter Dishes: Fluffy Garlicky Cheddar Biscuits

A given for any holiday meal is a side of rolls. We usually have always had Pillsbury biscuits, you know the kind you have to pop open the roll and peel them apart (that was always my favorite part)! In recent years however, much to my dismay, I haven’t been able to grab one of these fluffy delights. This year, however, is a whole different story and I’m so excited to share these Gluten Free Garlicky Cheddar Biscuits. Thanks to Betty Crocker’s Bisquick mix, which I introduced you to here not too long ago, I’m now able to make light and fluffy biscuits that are perfect for any meal, holiday or everyday. This great mix combined with Betty Crocker’s fabulous recipe, you’ll end up with delicious garlic biscuits flavored with just a hint of cheese. Make sure you pick up a box of this wonderfully versatile mix and give these biscuits a try for your Easter holiday this year! 

Ingredients:

Depending on how many people you have you can adjust the recipe accordingly. For a normal dinner for just my husband, daughter, and myself I usually half the recipe to make about 6 normal size biscuits.

  • 2 cups Bisquick Gluten Free Mix
  • 1/4 tsp garlic powder
  • 1/4 cup firm butter (Smart Balance)
  • 2/3 cup skim milk
  • 1/2 cup shredded Cheddar Jack or Cheddar cheese 
  • 3 eggs
  • 1/4 cup melted butter (Garlic Butter Topping)
  • 1/4 tsp garlic powder (Garlic Butter Topping)
Ingredients for Fluffy Gluten Free Cheddar Biscuits.
Ingredients for Fluffy Gluten Free Cheddar Biscuits.

Directions: 

  • Preheat oven to 425 degrees. 
  • In a medium bowl, add 2 cups Bisquick mix and 1/4 tsp garlic powder and combine.
  • Using a fork, cut in 1/4 cup cold, firm butter until mixture has coarse crumbs throughout (this makes the biscuits fluffy), so the more crumbs the better!
  • Mix in 2/3 cup milk, 3 eggs, and 1/2 cup cup shredded cheese until you form a soft dough.
Easy batter all mixed up!
Batter all mixed up!
  • Using a tablespoon, add heaping spoonfuls to an ungreased cookie sheet. Depending on size, you’ll usually get between 10 and 12 biscuits from this amount of batter.
Biscuits ready to be cooked.
Biscuits ready to be cooked.
  • Bake biscuits for about 8 to 10 minutes until tops are a light golden brown. I like to touch the middle of of the biggest one to make sure the biscuit is firm and cooked all the way through.
  • For topping, add 1/4 cup butter to microwavable bowl and melt. 
  • To melted butter, mix in 1/4 tsp garlic powder. 
  • Before removing biscuits from baking sheet, brush melted garlic butter on top of the biscuits.
After 10 minutes you get lightly browned biscuits!
After 10 minutes you get lightly browned biscuits!
  • Serve biscuits warm and with butter!
Fluffy inside of biscuit.
Fluffy inside of biscuit!

These biscuits are so quick and easy to make and bake, making them a perfect addition to any holiday meal! When dinner’s ready, just pull out your favorite butter and add some to the middle of your biscuits to create a wonderfully moist center! A light butter is the perfect addition to these fluffy pillows of garlicky gluten free goodness! The best thing about these biscuits is the texture, which everyone knows can be lacking in gluten free baked goods but I assure you that that is not the case for these. These biscuits are perfectly light and fluffy and moist at the same time, just what a biscuit should be and very reminiscent of those warm and buttery gluten filled biscuits that you could get at Cracker Barrel or even in a breakfast sandwich at McDonalds. I don’t know about you but I’m definitely in the mood for a warm biscuit now. I might just have to whip up a batch of these for little one and myself, maybe for egg sandwiches? The possibilities are endless!

TIP: You can even prepare these ahead of time and heat them slightly for a few minutes at a warm setting in your oven when you’re ready to enjoy.

I shared this recipe and more here on Gluten Free Easily’s Gluten-Free Wednesdays. 

Sincerely,

Lindsay

Fluffy Gluten Free Garlicky Cheddar Biscuits
Biscuits are so quick and easy and come out perfect each time!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 cups Bisquick Gluten Free Mix
  2. 1/4 tsp garlic powder
  3. 1/4 cup firm butter (Smart Balance)
  4. 2/3 cup skim milk
  5. 1/2 cup shredded Cheddar Jack or Cheddar cheese
  6. 3 eggs
  7. 1/4 cup melted butter (Garlic Butter Topping)
  8. 1/4 tsp garlic powder (Garlic Butter Topping)
Instructions
  1. Preheat oven to 425 degrees.
  2. In a medium bowl, add 2 cups Bisquick mix and 1/4 tsp garlic powder and combine.
  3. Using a fork, cut in 1/4 cup cold, firm butter until mixture has coarse crumbs throughout (this makes the biscuits fluffy), so the more crumbs the better!
  4. Mix in 2/3 cup milk, 3 eggs, and 1/2 cup cup shredded cheese until you form a soft dough.
  5. Using a tablespoon, add heaping spoonfuls to an ungreased cookie sheet. Depending on size, you'll usually get between 10 and 12 biscuits from this amount of batter.
  6. Bake biscuits for about 8 to 10 minutes until tops are a light golden brown. I like to touch the middle of of the biggest one to make sure the biscuit is firm and cooked all the way through.
  7. For topping, add 1/4 cup butter to microwavable bowl and melt.
  8. To melted butter, mix in 1/4 tsp garlic powder.
  9. Before removing biscuits from baking sheet, brush melted garlic butter on top of the biscuits.
  10. Serve biscuits warm and with butter!
Adapted from Betty Crocker
Adapted from Betty Crocker
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

 

Gluten Free Pasta With Crispy Prosciutto And Roasted Tomatoes In A Basil Cheese Sauce Recipe

Pasta night is a must on our weekly calender. Whether there’s a request for lasagna, penne with a pesto cream sauce, or macaroni and cheese, it never fails, pasta night is one of our favorites! When Barilla released its new gluten free line of pastas, I decided to take a look at their website to learn a bit more on what their new offerings were. While I was there, I took a look at their recipe tab and boy was I glad I did! There I came across a recipe that seemed to put together everything that we like, pasta, basil, prosciutto, roasted tomatoes, and best yet parmigiano reggiano cheese. After I adjusted a few things for my own personal liking, the dish was ready to enjoy and did we ever! My 15 month old keeps surprising me with how adventurous her palate is, certainly not like her picky mommy. She devoured her portion and even enjoyed leftovers the next day for lunch so I guess I can add a couple more items to her list of keeper foods! This recipe is certainly a people pleaser! 

Ingredients:

  • 12 oz box of gluten free elbow pasta (I used Barilla)
  • 5-6 plum tomatoes quartered 
  • 1/2 cup (and a few extra tbsp for cooking) extra virgin olive oil (I use Pompeiian) 
  • 1 heaping tbsp minced garlic
  • 1/2 cup Parmigiano Reggiano cheese (Alternatively, you can use Colonna Grated Parmesan which is gluten free according to the website.)
  • 1/4 lb prosciutto chopped up into small pieces (My local grocer’s store brand prosciutto is marked gluten free, choose whichever brand is gluten free and available at your store.)
  • 10 basil leaves
  • 2 cups arugula (I prefer to cut into smaller pieces, you can leave this whole)
  • Salt and pepper to taste
Gluten Free Prosciutto Pasta
Gluten Free Pasta With Prosciutto Ingredients

Directions: 

  • Preheat oven to 425 degrees.
  • Prepare herbs and prosciutto.
  • Begin to heat a large pot of salted water for pasta.
  • While water is heating up, quarter 5-6 plum tomatoes and toss in olive oil. Season with salt and pepper and add to baking tray. Roast in the oven for about 10 minutes until tender. 
  • To a large saute pan, heat two tbsp olive oil and add chopped prosciutto. Cook prosciutto at low heat until it becomes crispy and light brown. When the prosciutto is finished, add to a bowl and cover to keep warm. 
  • To large saute pan, add 2 tbsp of olive oil and 1 heaping tbsp of minced garlic. Cook garlic at low heat for about 2 minutes until it turns slightly yellow in color. 
  • Remove garlic, combine with roasted tomatoes when they are finished cooking, and set aside. At this point, I like to cut the quartered tomatoes into smaller bite-size pieces but this optional.
  • Water should now be boiling, add 12 oz of elbow pasta (whole box of Barilla pasta) and cook according to directions on box. 
  • In a blender, blend 10 basil leaves, 1/2 cup of cheese, and season with salt and pepper. While blending, add 1/2 cup olive oil, mix until all combined, and set aside. 
  • Once pasta is finished cooking, drain and add pasta to saute pan and toss with the garlic and roasted tomatoes on low heat.
  • Add the basil and cheese sauce, crispy prosciutto, and 2 cups arugula to the pasta and combine. 
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Combine all ingredients and add to serving dish.
  • Once all of the pasta is coated with sauce, add to serving dish, sprinkle with parmigiano reggiano cheese and enjoy!
Prosc Pasta Recipe Blog Pics (4)
Sprinkle with parmigiano reggiano cheese!

The combination of roasted tomatoes and crispy prosciutto complements the Barilla elbow pasta perfectly! My favorite part of the dish is the basil and cheese sauce which adds a wonderful creamy element. I am certainly a fan of creamy pasta sauces but must say they can be quite heavy so this a fantastic alternative. The homemade basil sauce is incredibly light thanks to the fresh basil and extra virgin olive oil and would be a perfect addition on many other dishes! One of the best parts of the dish though is the superior pasta that Barilla provides! The taste and texture are perfection and have not let me down yet in any of my dishes including this one! 

TIP: When I prepare this dish I usually make a regular version for my daughter and husband as well as a gluten free version for myself. If you’d like to do this, just simply prepare about 6 oz of each type of pasta separately and keep all of the add-ins separate when preparing. When you’re ready to mix in the sauce and add-ins just simply get two saute pans, add each pasta into whichever pan (keep track of which is which, I like to use a different shape pasta for the regular one so it’s easier), and divide each topping in half between the two pans. It’s easy to split the recipe like this and saves your more costly gluten free pasta, just follow all of the preparation directions in the recipe and be very careful of cross contamination.  

Sincerely,

Lindsay

Gluten Free Pasta With Crispy Prosciutto And Roasted Tomatoes
Gluten free pasta mixed with arugula, prosciutto, and roasted tomatoes, topped with a creamy basil and cheese sauce!
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Ingredients
  1. 12 oz box of gluten free elbow pasta (I used Barilla.)
  2. 5-6 plum tomatoes quartered
  3. 1/2 cup (and a few extra tbsp for cooking) extra virgin olive oil (I use Pompeiian which states gluten free on their label.)
  4. 1 heaping tbsp minced garlic
  5. 1/2 cup Parmigiano Reggiano cheese (Can use Colonna Grated Parmesan which is gluten free according to their website.)
  6. 1/4 lb prosciutto chopped up into small pieces (My local grocer's store brand prosciutto is marked gluten free, choose whichever brand is gluten free and available at your store.)
  7. 10 basil leaves
  8. 2 cups arugula (I prefer to cut into smaller pieces but you can leave this whole.)
  9. Salt and pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Prepare herbs and prosciutto.
  3. Begin to heat a large pot of salted water for pasta.
  4. While water is heating up, quarter 5-6 plum tomatoes and toss in olive oil. Season with salt and pepper and add to baking tray. Roast in the oven for about 10 minutes until tender.
  5. To a large saute pan, heat two tbsp olive oil and add chopped prosciutto. Cook prosciutto at low heat until it becomes crispy and light brown. When the prosciutto is finished, add to a bowl and cover to keep warm.
  6. To large saute pan, add 2 tbsp of olive oil and 1 heaping tbsp of minced garlic. Cook garlic at low heat for about 2 minutes until it turns slightly yellow in color.
  7. Remove garlic, combine with roasted tomatoes when they are finished cooking, and set aside. I like to cut tomatoes into bite-size pieces that can be mixed throughout.
  8. Water should now be boiling, add 12 oz of elbow pasta (whole box of Barilla pasta) and cook according to directions on box.
  9. In a blender, blend 10 basil leaves, 1/2 cup of cheese, and season with salt and pepper. While blending, add 1/2 cup olive oil, mix until all combined, and set aside.
  10. Once pasta is finished cooking, drain and add pasta to saute pan and toss with the garlic and roasted tomatoes on low heat.
  11. Add the basil and cheese sauce, crispy prosciutto, and 2 cups arugula to the pasta and combine.
  12. Once all of the pasta is coated with sauce, add to serving dish, sprinkle with parmigiano reggiano cheese and enjoy!
Adapted from Barilla
Adapted from Barilla
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

My Favorite Gluten Free Easter Dishes: Deviled Eggs

After an extremely long winter, Easter is only three short weeks away. This year my husband, daughter, and myself are hosting the holiday and couldn’t be more excited. I always look forward to planning birthday parties, events, and now this upcoming holiday. Hopefully the weather becomes more Springlike by then to allow for the traditional Easter egg hunt for the kiddies, which yay my little one will be old enough join in this year! But until then, I’ll be planning out the menu and trying out different gluten free as well as other allergen free dishes for my poor little nephew who is allergic to practically every food. Along with the coleslaw, we traditionally put out a big plate of deviled eggs, one of my personal favorites and with only a few ingredients I can easily make these gluten free. So for today’s Easter dish, I’m introducing you to a side that I make year round and on holidays, they’re just that delicious!

Recipe makes 1 dozen deviled eggs.

Ingredients:

  • 6 large eggs
  • 2 heaping tbsp light mayonnaise (Hellmann’s is gluten free)
  • 1 full tsp yellow mustard (French’s is gluten free)
  • paprika for dusting tops of eggs (optional)
  • salt for boiling eggs
Deviled egg ingredients.
Deviled egg ingredients.

 

Directions:

  • To a large pot of water, add 6 large eggs and sprinkle salt (this helps egg shells to peel off easily).
Add eggs to pot of water before you begin to heat.
Add eggs to pot of water before you begin to heat.
  • Bring water to a boil and continue to heat at a boil for 10 minutes. 
Once water has boiled, allow eggs to continue to be heated for 10 minutes.
Once water has boiled, allow eggs to continue to be heated for 10 minutes.
  • After 10 minutes at a boil, remove from heat and let stand in hot water for an additional 5 minutes. 
  • Pour off hot water slowly and run cool water over eggs until eggs are cool enough to handle.
  • Tap each egg causing shell to crack and then gently peel shell from egg. This is where the salted water is key, the salt loosens the shell from the egg allowing for easier peeling. Sometimes the shells peel very easily and others they are difficult to remove, either way peeling them under running water helps the process along.
Peel shells gently from eggs.
Peel shells gently from eggs.
  • After peeling off shells, rinse each and pat dry with a paper towel ensuring all bits of shell have been removed. 
Rinse peeled eggs and pat dry on a paper towel.
Rinse peeled eggs and pat dry on a paper towel.
  • Cut each egg vertically to create two halves.
Half each egg vertically.
Half each egg vertically.
  • Remove yolks from each egg, adding them to a small bowl. These may stick a bit to the egg so try using a teaspoon to gently dig them out.
Gently remove egg yolks, adding them to a small bowl.
Gently remove egg yolks, adding them to a small bowl.
Deviled Eggs Blog Pics (9)
Egg yolks ready to be mashed.
Deviled Eggs Blog Pics (10)
Empty eggs ready for filling.
  • Using a fork, push down and loosen yolks until small crumbs form.
Mash egg yolks with a fork.
Mash egg yolks with a fork.
  • To the crumbled egg yolks, mix in 2 heaping tablespoons of mayonnaise and 1 teaspoon of yellow mustard. Taste mixture, if you’d like you can add a little bit more yellow mustard if you prefer more of a mustard flavor.
Egg yolk mixture ready to be added to the empty eggs.
Egg yolk mixture ready to be added to the empty eggs.
  • Fill empty eggs with egg yolk mixture.
Filled eggs with mayo/mustard mixture.
Filled eggs with egg yolk/mayo/mustard mixture.
  • Add a sprinkle of paprika to the tops of the eggs or enjoy as is!
To finish you can dust tops with paprika or leave them without.
To finish you can dust tops with paprika or leave them without.

These deviled eggs are so delicious, you just have to make sure that you make enough! I typically boil up a dozen eggs (double this recipe) to make enough deviled eggs for my entire family on a holiday so just adjust this recipe as needed. An added bonus, deviled eggs are a very easy side dish and use only three ingredients that we keep in our house at all times! So if you’re short on time, want a side dish that won’t break the bank, and best of all will impress all who dine, make these deviled eggs this Easter and you will definitely receive requests to make these every year after!

TIP: If I’m making these for a holiday or special occasion I typically boil up my eggs the night before and just refrigerate them overnight. By prepping the eggs the night before, I only have to put together my deviled eggs the day of and have saved myself a good 20 minutes that I desperately need for many other things. Also, if you’re taking these along with you to someone else’s house, invest in a deviled egg carrier (yes they do exist)! It doesn’t have to be fancy; in fact, I saw a covered carrier at Target in my travels this weekend for only $5. 

Sincerely,

Lindsay

Easter Deviled Eggs
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 6 large eggs
  2. 2 heaping tbsp light mayonnaise (Hellmann's is gluten free)
  3. 1 full tsp yellow mustard (French's is gluten free)
  4. paprika for dusting tops of eggs (optional)
  5. salt for boiling eggs
Instructions
  1. To a large pot of water, add 6 large eggs and sprinkle salt (this helps egg shells to peel off easily).
  2. Bring water to a boil and continue to heat at a boil for 10 minutes.
  3. After 10 minutes at a boil, remove from heat and let stand in hot water for an additional 5 minutes.
  4. Pour off hot water slowly and run cool water over eggs until eggs are cool enough to handle.
  5. Tap each egg causing shell to crack and then gently peel shell from egg. This is where the salted water is key, the salt loosens the shell from the egg allowing for easier peeling. Sometimes the shells peel very easily and others they are difficult to remove, either way peeling them under running water helps the process along.
  6. After peeling off shells, rinse each and pat dry with a paper towel ensuring all bits of shell have been removed.
  7. Cut each egg vertically to create two halves.
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

Homemade Gluten Free Pizza Is Now So Much Easier With Schar’s Premade Crusts

Thankfully gluten free pizzas are typically not hard to come by at your local grocery store. Many of the leading gluten free brands have put out pizza products including pizza mixes, premade pizza crusts that are either frozen or on the shelf, and even frozen premade pizzas in a variety of combinations. Each of these options range in pricing, some being cheaper than others depending on their convenience factor.

Pregnant or not I always keep a couple of pizza crusts in my freezer or cabinet for a quick dinner. For days that I have a bit more time I prefer making my pizzas or calzones from a store bought mix, and as an added bonus, you tend to get more for your money with these as you’re able to make a lot more pizzas for usually less money. While pregnant though, nothing could beat a quick, easy, and tasty pizza in only about 15 minutes. Many of my pregnant days I longed for a large, cheesy pizza from my local pizzeria which are overflowing with gluten, but trust me making a quick pizza for yourself hits the spot just the same without the terrible repercussions. Depending on personal preference, there are options for gluten free thin crust or deep dish versions of pizzas. Schar produces a great thicker crust that is the perfect base for any number of toppings.

Schar Pizza Crusts
Schar Pizza Crusts

They’re about a 1/2 inch thick and once topped and baked create a wonderful deep dish-esque crust. I like to top these with a number of different topping combinations but one of my favorites is just simple homemade tomato sauce, skim mozzarella cheese, and a dusting of dried herbs. If you’re craving something rather than a plain cheese pizza, stay tuned to see the variety of pizza toppings that I love to pair with these crusts!

Schar's thick crust, perfect for a quick meal.
Schar’s thick crust, perfect for a quick meal.

A package of two of these crusts will run you around $6.99, depending on where you purchase them. Although it’s somewhat pricey, either indulge occasionally or wait for them to be on sale and stock up at that time. Also sign up on Schar’s website for Schar Club where you can receive coupons!

It is truly a pleasure to be able to enjoy a doughy pizza crust again without too much of an effort. I can’t lie, while I was pregnant I indulged in homemade pizzas quite a few times. When I could muster up the energy to make homemade pizzas from scratch it was fantastic, but the ease and convenience of these premad Trust me, if you’re craving a deep dish kind of pizza, this one will certainly do the trick! Give them a try today!

Sincerely,

Lindsay

Flavorful Gluten Free Baked Pesto Chicken Parmesan

Get ready for a clever and gluten free version of chicken parmesan that you wish you would’ve tried years ago. I am so excited to share this one with you!!! I am a huge lover of chicken parmesan and have made it countless times since going gluten free. After some time online the other day, I found an amazing new take on your typical chicken parmesan, adding pesto to the mix! That’s right, by adding a pesto layer to your traditional chicken parmesan you create a Baked Pesto Chicken Parmesan that is overflowing with flavor. I cannot believe I never thought to combine one of my favorite dishes with one of my favorite sauces. Thank you Iowa Girl Eats for an ingenious idea! This is a brilliant combination that was added to my recipe book immediately and is definitely one that you should try!

Ingredients:

  • 1 lb skinless chicken breasts (2-3 chicken breasts cut in half or in thirds)
  • 1/3 cup pesto (Cento or Bellino)
  • 1 cup tomato sauce (Tuttorosso, I add fresh garlic, parsley, basil, oregano, and garlic salt)
  • 8 oz sliced fresh mozzarella (BelGioioso)
  • Salt and Pepper
Gluten Free Pesto Chicken Parmesan Ingredients
Gluten Free Pesto Chicken Parmesan Ingredients

Directions: 

  • Preheat oven to 400 degrees.
  • Prepare tomato sauce by adding desired amounts of fresh garlic, basil, parsley, oregano, and garlic salt to a can of Tuttorosso tomato sauce. Alternatively you can use the tomato sauce straight from the can or prepared sauce from a jar. 
My homemade tomato sauce.
My homemade tomato sauce.
  • Trim the chicken breasts (I had 2) and carefully cut into halves or thirds depending on your desired thickness.
  • Add chicken to 9″ x 12″ baking dish and season with salt and pepper.
Pesto Chicken Parm Blog Pics (3)
Two chicken breasts sliced into thinner portions and dusted with salt and pepper.
  • Layer pesto on top of chicken breasts making sure to coat evenly.
Layer the chicken breasts with pesto sauce.
Layer the chicken breasts with pesto sauce.
  • Cover chicken breasts with tomato sauce and lay fresh mozzarella on top. 
Add red sauce and fresh mozzarella on top of chicken and bake.
Add tomato sauce and fresh mozzarella on top of chicken and bake.
  • Cover with foil tightly and bake for 20 minutes.
All baked up and ready to enjoy!
All baked up and ready to enjoy!
  • Remove foil and bake for an additional 10 minutes until chicken is cooked through and cheese is golden brown and bubbly
Chicken with a side of extra fine string beans!
Chicken with a side of extra fine string beans!
  • Enjoy the chicken with any desired vegetable on the side and be sure to cover the chicken with plenty of sauce! 
Pesto Chicken Parm Blog Pics (9)
A close up of this flavorful chicken dish. I cannot wait to make it again!

I cannot say enough good things about this recipe. The combination of pesto and tomato creates an incredible sauce that envelopes the mozzarella covered chicken. The chicken is especially moist and absorbs all of the flavors of the amazing sauce combination perfectly. When serving, pair this with a generous side of extra thin string beans and make sure to ladle extra sauce atop the chicken to enjoy all of the tasty goodness in each bite. I must say, this dish was absolutely delicious and brought an instant smile to my little girl’s face with her first bite (and I believe an “mmmm” accompanied that too). This is definitely a keeper for us and I cannot wait to enjoy this flavor combination again!

Enjoy!

Sincerely,

Lindsay

 

 

Flavorful Gluten Free Baked Pesto Chicken Parmesan
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Save Recipe
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 lb boneless, skinless chicken breasts (2-3 chicken breasts)
  2. 1/3 cup pesto (Cento or Bellino)
  3. 1 cup tomato sauce (Tuttorosso which I season with fresh garlic, parsley, basil, oregano, and garlic salt)
  4. 8 oz fresh mozzarella cheese (BelGioioso cheeses are gluten free)
  5. Salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare tomato sauce (either use straight from jar or can or add additional seasonings as I do with unseasoned Tuttorosso sauce).
  3. Trim chicken breasts and cut in half or in thirds depending on width of chicken breast.
  4. Add chicken to 9" x 12" baking dish.
  5. Season chicken breasts with salt and pepper.
  6. Layer pesto on top of chicken and evenly coat.
  7. Spoon tomato sauce on top of chicken and layer with fresh mozzarella.
  8. Cover baking dish with foil and bake for 20 minutes.
  9. Remove foil and bake for about 10 more minutes (cheese should be golden brown and bubbly).
Adapted from Iowa Girl Eats
Adapted from Iowa Girl Eats
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/

 

 

Gluten Free Bisquick Mix Courtesy of Betty Crocker

Betty Crocker has produced a number of gluten free products mainly in the way of baking mixes. I for one am a huge fan of all of the gluten free baking mixes so when I came upon this little surprise I was thrilled! I couldn’t believe that Betty Crocker had expanded their gluten free line again, this time branching off Bisquick by making Gluten Free Bisquick mix. This mix has made my life so much easier and tastier too! I’ve used it for a number of recipes and each time it has produced a perfect product. Some of my favorites have been my Sour Cream Blueberry Pancakes, that I posted about here, and Garlic Cheddar Biscuits, absolutely delicious! The convenience and flexibility of this mix makes it a permanent item on my pantry shelves.

Gluten Free Bisquick
Gluten Free Bisquick

My only complaint is the actual size of the product which sadly gets used up just way too quickly. Since this product is newer though I think Betty Crocker will wait and see how it is reviewed and hopefully do as they did with the regular Bisquick when they made a larger version, here’s to hoping! Until then, I can see many biscuits, pancakes, and many other gluten free treats in my future! Give this a try and you’ll be so glad that you did!

TIP: Keep an eye out for coupons on Betty Crocker’s website as they have posted coupons for this item recently which help out a ton on its $5.49 price tag at my local grocery store. Shop around though at other grocers or even a Walmart or Target which around me have carried this item as low as $4.18. If it’s not located in any of your local stores check online, for instance you can order it online at Walmart. For me, the versatility of this mix is completely worth the price tag!

Sincerely,

Lindsay

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