This is one of my freezer crock pot cooking meals that I used in this post over at my other blog, Loving My Nest. Check it out!
Chicken Tortilla Soup
1 lb chicken (boneless, skinless breasts)
1 15 oz can diced tomatoes with chilies
1 10 oz can enchilada sauce (make sure it’s gluten free if that’s an issue for you!)
1 medium onion
1 4 oz can chopped green chilies
2 cloves minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
2 cups frozen corn
1 TBS chopped Cilantro (for garnish)
Corn Tortilla chips
Put all ingredients in a gallon zip lock bag (except the cilantro and tortillas) and freeze. Thaw and cook on low 6-8 hours or high 4-5 hours. Shred chicken after cooking, serve with cilantro and crushed tortilla chips.
One of the biggest thing people who are on a gluten free diet think they have to give up is bread. I’ve had tons of people talk with me when they’ve been recently diagnosed with something that causes them to eat gluten free and their number one complaint is giving up the bread. It doesn’t have to be that way! All of the store bought breads are either super expensive and smaller than your palm or dry and gritty. No thank you!
This bread is seriously the best gluten free and egg free bread you’ll try. If you can eat eggs, just use eggs instead of the replacer. You’ll find these to be moist and soft and pretty much like the texture of the full wheat soft dinner rolls. Super yummy. They will last a day or two on the counter. Don’t put them in the fridge though it will make them a little tough and dry. If you do though, we have pretty good success in softening them up a bit by microwaving them for a few seconds.
Ok. Enough talk. Here it is!
Gluten, Dairy, Egg, Soy Free
1 1/2 cup Sorghum flour
1/2 cup millet flour
1 cup tapioca flour (or arrowroot starch, or even corn starch in if you’re in a pinch)
1 tbsp. xanthan gum
1 1/2 tsp. salt
1/2 tsp baking soda
2 tbsp. sugar
2 tbsp. rapid-rise yeast
1 1/2 cup warm water
2 tbsp olive oil
3 eggs worth of replacer (4 1/2 tsp egg replacer mixed with 6 tbsp. warm water, 3 tbsp. flax meal mixed with 6 tbsp. warm water, or if you can eat eggs – use eggs)
1 tsp cider vinegar
Grease a cookie sheet.
Combine all dry ingredients (through yeast).
Add wet ingredients and mix on medium for about 3 minutes.
With well greased hands form a ball with the dough and place on cookie sheet. The consistency of the dough is like a super soft play dough. Sprinkle with rosemary or other spices if desired. Let rise for 25-30 minutes, I like to use my warming try on low to do this. Bake for 25-30 minutes. If you like a crunchier crust bake for a little longer.
Once out of the oven, put on a cooling rack to cool (if they last that long!)
You know it’s fall when the search for pumpkin recipes quickly increase. I love cooking with pumpkin. Pumpkin pancakes, pumpkin muffins, pumpkin pie… it doesn’t get any better than this. These pumpkin muffins are based off of this recipe, but made to be egg, dairy, soy, nut, and of course gluten free.
Landon loves cookies (what 3 year old doesn’t). We don’t do a lot of sweets around here so anytime we have sweets it’s super exciting. These “cookies” are doubly exciting because I will let him eat as many as he wants! They have no added sugar and can even be made with no oil to be low calorie, low fat and full of health!
I have made them before using mashed banana as a substitute for the oil and they come out fine! Don’t expect them to be sweet like a “normal” cookie, they have a subtle sweetness to them, but nothing like a normal cookie would. Feel free to add a little sugar to sweeten it up.
We’ve been introducing new foods to Riley very slowly. With the family history of allergies and his already found sensitivity to dairy through my milk and his eczema, his pediatrician and Landon’s allergy doctor want us to just go slow with food, especially those top 8.
For the longest time (it seems) we’ve just been doing single food meals, some combinations (like applesauce in his oatmeal) but we’ve just recently gotten enough foods that I can start making “baked goods” for him. So far the really “baked good” he’s had have been Mum Mums, which let me tell you are super awesome for starting self feeders. They are easy to hold and really melt the second they get wet. They have also have Original and Vegetable flavors. They also sell them by the case and if you use the subscribe and save option they’re even cheaper.
Today I made these Oats and ‘Nanner Drops found here. They were a success! They are like the texture of a chewy oatmeal cookie. There’s other recipes I have from Landon that I’m anxious to start trying (and sharing with you!)