Chicken Florentine with Pasta

Creamy gluten-free pasta with chicken, spinach, pesto, tomato sauce, and Alfredo sauce. 

**Not Gluten Free?? Use regular pasta and your favorite Alfredo sauce.
**Not Dairy Free?? Use regular Alfredo sauce and Romano cheese.
**Grain Free? Substitute your favorite grain-free pasta or serve over zucchini noodles.


Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Serves: 4-6

Ingredients:

2 tablespoons olive oil, divided
6 oz fresh spinach (about 6 cups)
4 skinless, boneless chicken breasts, cut into bite-sized chunks
1 tsp garlic powder, to taste
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
2 tablespoons pesto (Use your favorite gluten free store-bought pesto or Gluten Free Cinderella's Homemade Pesto Sauce.)
1 (15 oz) can tomato sauce
Alfredo sauce (Use your favorite gluten free store-bought Alfredo sauce or Gluten Free Cinderella's Homemade Alfredo Sauce.)
1 (12 oz) package gluten free penne pasta
1 tablespoon grated Romano cheese (If using homemade Alfredo sauce, the Romano cheese is already included.)

Optional:

Gluten Free Bread or Crackers
Celery, carrots or other vegetables
Tortilla chips

Directions:

1. Bring a large pot of salted water to a boil, but do not add the pasta yet.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add the fresh spinach and cook until completely wilted, about 3-5 minutes. Remove from the skillet and set aside.
4. Place the chicken chunks in a large bowl. Drizzle with the remaining tablespoon of olive oil and season
   
   with garlic powder, salt, and pepper. Toss until evenly coated.
5. Heat the same skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 8-10 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. While the chicken is cooking, prepare the gluten free penne pasta according to the package directions. Drain and set aside.
8. Stir the pesto into the chicken until evenly coated.
9. Add the tomato sauce and cooked spinach. Stir until combined and heated through.
10. Stir in the prepared Alfredo sauce and cook for another 3-5 minutes until everything is hot and creamy.
11. Add the cooked pasta and gently toss until evenly coated with the sauce.
12. Sprinkle with Romano cheese, if desired, and serve immediately.

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Chili

Comfort food at its best with tender ground beef, hearty beans, and rich homemade chili seasoning.

**Not Gluten Free?? Serve with corn muffins or cornbread
**Not Dairy Free?? Serve with regular sour cream and shredded cheddar cheese
**Grain Free?? Eat recipe by itself
**Paleo?? Leave out beans and use homemade tomato sauce 

Serves: 4

Note: This recipe takes 3-4 hours to cook, but it's worth it! Just leave yourself some time to prepare it.

Ingredients:

3 Tbs olive oil
1/2 Tsp celery seed
1 onion, minced
1/4 tsp cayenne pepper
2 cloves of garlic, minced or 1 tsp garlic powder)
1 tsp cumin seed, crushed
1 pound chopped beef, chicken or turkey
1 bay leaf
3 cups of water
2 Tbs chili powder
1 1/3 cups crushed tomatoes
1/8 tsp basil
1 green pepper minced
1 1/2 tsp sea salt
1 can beans (any type of beans)
Tortilla Chips (Cinderella loves Mission tortilla rounds)

Directions:

1. Heat olive oil in a large pot, add the onion and garlic and sauté until golden brown
2. Add the meat and cooked until brown or cooked all the way through. (If making vegetarian chili skip this step)
3. Add all remaining ingredients and stir well.
4. Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, about three to four hours.
5. Serve with tortilla chips.

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Cobb Salad

Fresh romaine topped with grilled chicken, bacon, avocado, eggs, tomatoes, and blue cheese for a satisfying gluten-free meal.

**Not Gluten Free?? Top with your favorite croutons
**Not Dairy Free?? Add 1/4 cup blue cheese to each salad
**Paleo/Grain Free?? Depending on your view, add the bacon and tomatoes or leave them off  

Serves: 4

Ingredients:

3 boneless skinless chicken breasts
1/4 cup olive oil
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
6 slices bacon (Cinderella loves Applegate naturals Sunday bacon)
2 eggs
4 cups lettuce
2 tomatoes, chopped
1 avocado, pitted, peeled and diced
1/2 red onion chopped

Directions:

1. Preheat grill to 400 degrees F
2. Preheat oven to 400 degrees F
3. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
4. Place chicken slices in a gallon sized Ziploc baggie with olive oil, salt, black pepper, basil and oregano and mix well, set aside
5. Place eggs in a saucepan and cover completely with cold water.
6. Bring water with eggs to a boil then cover, remove saucepan from heat and let eggs stand in hot water for about 10 minutes
7. Put slices of bacon on a cookie sheet and place in oven, bake for about 15 minutes or until crispy
8. Peel avocado and cut around the pit, dice into small pieces
9. Cut tomatoes and onion
10. Grill chicken on preheated grill about 4 minutes on each side
11. Remove your eggs from the hot water, peel and chop into pieces
12. Chop chicken into cubes
13. Divide lettuce among 4 plates, top evenly with chicken, bacon, eggs, tomatoes, avocado and onion

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Chinese Peanut Sauce with Noodles and Chicken

Tender chicken and rice noodles tossed in a creamy homemade Chinese-style peanut sauce that's savory, slightly sweet, and full of flavor.

**Not Gluten Free?? Can use regular spaghetti instead of rice noodles
**Not Dairy Free?? No change :-)
**Grain Free?? Serve with Zucchini Noodles or over stir fry vegetables
**Paleo??  Serve with Zucchini Noodles, or over stir fry vegetables, substitute soy sauce for coconut aminos, peanut butter for almond or cashew butter, use apple cider vinegar, use stevia instead of sugar

Serves: 2

Ingredients:

For the noodles
1/2 pound rice noodles (Cinderella loves Thai Kitchen Rice Noodles)
1 bunch green onions/scallions (chopped white parts only, set aside green parts for garnish )
2 Tbs sesame oil
1/2 tsp ginger powder (or 1 tsp fresh ginger root)
1/3 cup peanut butter
1/4 cup soy sauce
1/2 cup chicken broth (updated recipe!)
1 Tbs cider vinegar (or rice vinegar)
1 tsp sugar
1/4 tsp crushed red pepper flakes

For the chicken (optional)
2 chicken breasts thinly sliced (see Cinderella's post on How to Cut Thinly Sliced Chicken Breasts)
4 Tbs sesame oil
1/4 tsp ginger powder
1 tsp salt
1/2 tsp white pepper
2 Tbs soy sauce
2 tsp cider vinegar

Directions:

1. Slice chicken and put in a large bowl or gallon size Ziploc baggie
2. Pour 4 Tbs sesame oil, 1/4 tsp ginger powder, 1 tsp salt, 1/2 tsp white pepper, 2 Tbs soy sauce and 2 tsp cider vinegar on top of chicken and mix well, set aside
3. Boil a large pot of water
4. Light grill to medium/high flame
5. Cook chicken about 4 minutes on each side, when finished chop into cubes
6. While water is coming to a boil combine 2 Tbs sesame oil and chopped green onions in a skillet on a medium flame, sauté until tender about 5 minutes
7.  Add 1/2 tsp ginger powder and cook for another 2 minutes
8. Take skillet off flame (updated recipe!)

9. Add 1/3 cup peanut butter, 1/4 cup soy sauce, 1/4 cup water, 1 Tbs vinegar, 1 tsp sugar and 1/4 tsp crushed red pepper flakes into skillet and mix well
10. Cook noodles according to package
11. Add sauce back to a very low flame and mix well

12. Mix noodles in with the sauce
13. Place chicken on top of noodles
14. Garnish with green scallions if desired

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Shrimp Fajitas

Not Gluten Free?? Serve in regular tortilla shells
Grain Free?? Eat without tortillas
Keto?? Do not eat with toritilla

Serves: 2

Ingredients:

12 jumbo shrimp
½ cup olive oil + ¼ cup olive oil
1 tsp garlic powder + ½ tsp garlic powder
1 tsp sea salt + ½ tsp sea salt
½ tsp black pepper + ¼ tsp black pepper
2 Tbs lime juice
1 large onion sliced
1 green pepper
1 red pepper
corn tortillas

Romaine or butter lettuce
Sour cream
Cheddar cheese (dairy or non)

Directions:

1. If shrimp are frozen, place them in a bowl or pot under running cold water for 5 minutes
2. Remove shells and tails from the shrimp and place in a small bowl or gallon Ziploc baggie.
3. In the bowl or baggie mix ½ cup olive oil, 1 tsp garlic powder, 1 tsp sea salt, ½ tsp black pepper and 2 Tbs lime juice, add shrimp and mix well, set aside
4. Slice the peppers and onion into thin slices
5. Heat a medium sized frying pan with ¼ cup olive oil
6. Put peppers and onions in the pan with the oil and sprinkle with ½ tsp garlic powder, ½ tsp sea salt and ¼ tsp black pepper on top of the peppers and onions
7. Cook peppers and onions on medium heat for about 20 minutes until soft and some are slightly brown, mixing occasionally
8. Remove peppers and onions from the pan and set aside.
9. Pour the whole shrimp mixture into the pan and cook on one side on medium heat for 3 minutes, flip shrimp and cook the other side for another 3 minutes, mix the shrimp and oil and cook another 5 minutes, stirring occasionally
10. Remove the shrimp from the pan and cut into pieces
11. Build each taco by putting shrimp, peppers, onions, lettuce, cheese and sour cream in a corn tortilla

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Cheesy Baked BBQ Chicken

Not Gluten Free?? No change
Grain Free?? No change
Paleo? Use Cinderella's recipe for Paleo BBQ Sauce and leave off the cheese
Keto? Use Cinderella's recipe for Keto BBQ Sauce

Serves: 2

Ingredients:

4 boneless, skinless chicken breasts
2 cups BBQ sauce
2 cups shredded cheddar cheese
1 tsp garlic powder
1/2 red onion, thinly sliced
20-24 sliced jalapeños peppers
olive oil cooking spray

Directions:

1. Preheat oven to 375 degrees F
2. Spray a 9 x 11 baking dish (or larger) with cooking spray
3. In a large bowl combine 1 cup BBQ sauce and garlic powder
4. Mix chicken in the BBQ sauce mixture until coated (you can marinate the chicken for an hour or keep going immediately)
5. Place the chicken in the baking dish and pour the other cup of BBQ sauce over the chicken
6. Bake the chicken for 20 minutes, uncovered
7. Remove the chicken from the oven and add the shredded cheese over the chicken
8. Sprinkle the chicken with red onions and jalapeños
9. Bake the chicken for another 10 minutes
10. Change the temperature on the oven to broil (high) and cook for another 3-5 minutes or until cheese is slightly browned

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Sesame Chicken

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? No change :-)
**Grain Free?? Leave out flour and cornstarch
**Paleo?? Use coconut aminos instead of soy sauce, use homemade chicken broth instead of wine, leave out flour and cornstarch, add vinegar if comfortable, use coconut sugar instead of white or another sugar substitute

Serves: 4

Ingredients:

2 Tbs soy sauce + 4 Tbs soy sauce
1 Tbs sherry
2 Tbs sesame oil + 2 Tbs sesame oil
2 Tbs gluten free flour (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
1/4 cup cornstarch + 1/4 cup cornstarch
1/2 cup water + 1/2 cup water
1/2 tsp baking soda
1 tsp olive oil (or any oil of your choice)
4 boneless chicken breasts (cut into small cubes)
4 cups vegetable oil for frying (or any other frying oil or your choice)
1 cup chicken broth
1/4 cup rice vinegar (or other gluten free vinegar)
1 cup white sugar
1 tsp chili sauce or paste
1 clove garlic, minced
4 Tbs sesame seeds

Directions:

1. In a large bowl or gallon sized Ziploc baggies combine 2 Tbs soy sauce, sherry, 2 Tbs sesame oil, flour, 2 Tbs cornstarch, 2 Tbs water, baking soda and 1 tsp oil and mix well
2. Put the chicken into the bowl or baggie and mix very well, making sure all pieces are covered, put in refrigerator for at least 15 minutes
3. Heat frying oil in a large saucepan
4. In a small saucepan combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 4 Tbs soy sauce, 2 Tbs sesame oil, chili sauce and garlic
5. Bring the sauce to a boil stirring constantly, then lower heat to a low flame stirring occasionally, let sauce cook for about 15-20 minutes
6. Fry the chicken in batches so there is a single layer of chicken in the saucepan until they are golden brown and cooked all the way through, about 10 minutes per batch, drain chicken on a plate with paper towels
7. Place chicken in a large bowl and top with sauce, mix well then sprinkle sesame seeds on top

Tastes great with white rice and broccoli

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Pasta e Fagioli

**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Top with grated Parmesan or Romano cheese
**Grain Free?? Do not add pasta
**Paleo?? Do not add pasta or beans, use homemade chicken stock and all natural stewed tomatoes

Serves: 6

Ingredients:

2 Tbs olive oil
1/2 lb ground beef
1/2 lb ground pork
1 cup onion, chopped
3 cloves garlic, minced
2 cans (14.5 oz each) stewed tomatoes, not drained
3 cups chicken broth
1 can (15 oz) cannellini beans, not drained
1/4 cup dried parsley
1 tsp dried basil
1/4 tsp ground black pepper
1/2 pound gluten free pasta (Cinderella loves Barilla's Gluten Free Elbow Pasta)

Directions:

1. In a very large pot heat oil on a medium flame
2. Add beef and pork and cook until browned
3. Add onions and garlic and sauté for about 10 minutes
4. Add stewed tomatoes, beans, chicken broth, parsley, basil and pepper and stir well
5. Increase flame on high and bring to a boil, stirring occasionally
6. Let boil for about 1 minute and then turn flame down to low to simmer
7. Cover the pot and let it simmer for about 10 minutes
8. Add pasta and simmer about 10 to 12 more minutes or until the pasta is tender

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Slow Cooker Beef and Broccoli with Brown Sauce

Not Gluten Free?? No change :-)
Not Dairy Free?? No change :-)
Grain Free?? Leave out cornstarch
Paleo?? Leave out cornstarch and substitute coconut aminos instead of soy sauce

Note: This is a slow cooker meal that takes 6-8 hours to cook.

Serves: 2

Ingredients:

1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce + 1/3 cup soy sauce
1/3 cup brown sugar (can use coconut sugar)
1 Tbs sesame oil
3 garlic cloves, minced
2 Tbs cornstarch
2 Tbs sauce from the crock pot after being cooked
1 lb fresh broccoli florets
2 cups cooked rice

Directions:

1. Place beef in a slow cooker
2. Pour beef broth, soy sauce, brown sugar, oil, and garlic over beef

3. Cook on LOW for 6-8 hours
4. After cooking, in a small bowl or cup mix together cornstarch and 2 Tbs of cooked sauce

5. Mix back into crock pot and stir well

6. Bring a pot of water to a boil on the stove (for the broccoli)

7. Add broccoli to boiling water and cook for about 4-5 minutes
8. Add broccoli to the slow cooker and stir well 
9. Cover slow cooker again and cook for another 30 minutes on HIGH

10. Add 1/3 cup soy sauce and stir well
11. Serve over cooked rice

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Grilled Chicken with Bean Salad

Not Gluten Free?? No change :-)

Not Dairy Free?? No change :-)

Grain Free?? No change :-)

Paleo?? Substitute beans and/or green beans for cauliflower or broccoli

Serves: 1

Ingredients:

bean salad
½ cup cooked white beans
2 Tbs olive oil
2 Tbs lime juice
1 tsp cumin
1/2 tsp sea salt
1/4 tsp black pepper
5 oz green beans, steamed and cut into 2-3 pieces each
½ red onion chopped

chicken
1 chicken breast, cubed
1 Tbs lemon juice
1/4 tsp sea salt
1/8 tsp black pepper
1 Tbs olive oil

Directions:

bean salad
1. Heat large pan on a medium flame
2. Add beans and stir occasionally until beans are warmed (about 5 minutes)
3. Put beans in a bowl, add olive oil, lime juice and cumin, season with salt and pepper and leave to cool
4. Boil water in a medium pot

5. Add green beans to pot and cook about 3 minutes, rinse under cool water and cut into small pieces
5. Add green beans and onion to white bean mixture

chicken
1. Heat frying pan on medium flame
2. Add 1 Tbs olive oil to pan
3. Season chicken with lemon juice salt and pepper
4. Cook chicken about 5-8 minutes until no longer pink in middle

5. Mix chicken with bean salad or eat as a side dish

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Pomegranate Carrot Salad with Chicken

**Not Gluten Free?? No change :-)

**Not Dairy Free?? No Change :-)

**Grain Free/Paleo?? No change :-)

Serves: 1

Ingredients:

1 chicken breast, cubed
1 Tbs olive oil
1/2 pomegranate
3 Tbs lemon juice
3 Tbs orange juice
1/2 Tbs olive oil
¾ cup carrots, grated
1 Tbs sesame seeds
1/2 tsp sea salt
1/4 tsp black pepper

Directions:

1. Heat olive oil on a medium flame on a grill pan

2. Sauté chicken breast about 4 minutes on each side in olive oil or until no longer pink inside
3. Cut pomegranate on the outside and get out flesh and seeds
4. In a salad bowl mix 1 Tbs lemon juice, 3 Tbs orange juice, and oil with salt and pepper
5. Add chicken, pomegranate and carrots and mix well
6. In a separate bowl, mix sesame seeds with remaining lemon juice, 2 Tbs water and a pinch of salt
7. Combine everything and mix well

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Grilled Chicken

Nice juicy chicken on the grill.
This recipe is paleo, gluten, dairy and grain free.

Serves: 4

Ingredients:

4 thin sliced boneless chicken breast cutlets (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
3 Tbs olive oil
3 Tbs lemon juice
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried basil

Directions:

1. Preheat grill to 400 degrees F
2. Place chicken cutlets in a gallon sized Ziploc baggie or large bowl
3. Pour oil, lemon juice, salt, pepper, garlic powder and basil on top of chicken and mix very well
4. Let chicken marinate for at least ten minutes before cooking
5. Cook chicken on grill for about 4 minutes on each side

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Guest Blogger: Mama Ella and the Throwaway Chicken Fried Rice

The story of my Throwaway Chicken Recipe.

     One day my daughter, Cinderella, was cooking at my house because her kitchen was being renovated. She likes to buy whole chicken breasts and cut them into cutlets. See her post on How to Cut Thin Sliced Chicken Breasts. So, she is proceeding to cut away the sides of the chicken and when she's all done slicing she takes the last slice, turns it over and cuts away the chicken that is not smooth on the bottom. She has about a cup of chicken she was going to throw away.

     I said, “Why are you going to throw away that chicken? That chicken would make a nice recipe. I have some leftover rice and I have an onion. I'm going to cook that up together.” 

      So, I proceeded to fry up the onions and then she started to make Chicken Fajitas and she took red and green peppers and she was cutting off the tops and was going to throw those away too. 

     I said “Hey, give me those. I'm going to put that in my recipe too. I cut them up into little pieces and I added that to the onions. I proceeded to cook and my granddaughter was drinking some pineapple juice that she did not want to finish. 

     I said, “That would be good in my recipe too.” I took an eighth of a cup of the pineapple juice and I threw it in with the rest of the recipe. I cooked up the onions and the fried peppers and I added the cut-up chicken. I added a tablespoon and a half of soy sauce and I had a two whole meals…..and that's how the throwaway chicken recipe was born. 

     So if you decide you would like to try this recipe, here all the ingredients: Also look at Cinderella's original post for Fried Rice that helped to make this dish.

Ingredients:

2 Tbs oil
1 cup cut up multi colored Peppers
1 large onion
1 cup cut up uncooked chicken
⅛ cup pineapple juice
2 Tbs soy sauce
1 cup cooked rice
1/2 tsp garlic
1/4 tsp black pepper

Directions:
1. Sauté the onions until they are translucent.
2. Add the peppers and cook for another few minutes until the peppers are soft.
3. Add the chicken and cook the chicken until it is browned
4. Add the rice, soy sauce, garlic, pepper and pineapple juice.
5. Mix it all together cook for another few minutes and you are done… enjoy!

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Lasagna

**Not Gluten Free?? Use regular lasagna noodles
**Not Dairy Free?? Use regular shredded mozzarella cheese, ricotta cheese instead of dairy free sour cream, sprinkle each layer with grated Romano cheese 
**Grain Free?? Use this recipe with zucchini noodles (cut into thin strips to make "lasagna")
**Paleo?? Use this recipe (without the cheeses) with zucchini noodles (cut into thin strips to make "lasagna") substitute cheese for spinach if desired 

Serves: 8

Ingredients:

meat sauce:
2 Tbs olive oil
1 small onion, diced
4 garlic cloves, chopped
1/2 pound beef
1/2 pound pork
1 tsp basil
1 tsp oregano
2 Tbs tomato paste
8 oz tomato sauce
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper

12 gluten free lasagna noodles (Cinderella recommends Tinkyada brown rice lasagna noodles)

16 oz dairy free ricotta or sour cream (Cinderella recommends Tofutti Dairy Free Ricotta Cheese or Tofutti Dairy Free Sour Cream)
1 egg
2 Tbs dried parsley
1/2 tsp salt
1 lb dairy free mozzarella cheese (Cinderella recommends Daiya Mozzarella Shreds)

Directions:

1. In a deep long dish (to fit lasagna) boil water to cover lasagna noodles
2. In a large frying pan add olive oil over medium heat
3. Saute onions and garlic for about 5 minutes in oil
4. Add in beef and pork and brown, remove excess grease
5. Add in basil, oregano, tomato paste, tomato sauce, water, salt and pepper, stir well
6. Reduce heat to low and let simmer for about 10 minutes
7. While sauce is simmering preheat oven to 375 degrees F
8. Mix ricotta cheese, egg, 1/2 tsp salt and parsley in a separate bowl
9. In a 9 x 13 baking dish assemble the lasagna; spread about 1/2 cup meat sauce on the bottom of the pan, arrange 4 noodles over the meat sauce, spread ricotta cheese over the noodles and sprinkle with mozzarella cheese (and Romano cheese if not dairy free), repeat layers until all lasagna noodles have been used
10. Cover entire lasagna with aluminum foil
11. Bake at 375 degrees F for 20 minutes
12. Remove foil and bake for another 10 minutes
13. Raise temperature to 500 degrees F and bake for another 10 minutes or until cheese is slightly browned and bubbly

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Orange Chicken

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? No change :-)
**Grain Free?? Use only almond or other nut flour for "breading"
**Paleo?? Use homemade BBQ sauce, coconut aminos instead of soy sauce, use natural orange jam or orange juice instead, use only almond or other nut flour for "breading"

Serves: 4

Ingredients:

Sauce
1 cup BBQ Sauce
1 cup orange marmalade
2 Tbs gluten free soy sauce

Crispy chicken
4 chicken breasts
1/2 cup rice flour
1/2 cup cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 eggs
1/2 cup olive oil + more if needed (or oil of your choice for frying)

Directions:

1. Mix BBQ sauce, marmalade, and soy sauce in a medium sauce pan
2. Simmer on low for abour 20 minutes, stirring occasionally
3. Cut up chicken breasts into small cubes
4. In a small bowl beat 2 eggs
5. On a separate large plate mix rice flour, cornstarch, salt and pepper
6. Dip pieces of chicken in the egg and then cover in the flour mixture, put these on a separate plate
7. In a deep frying pan add oil and heat on medium heat.
8. Add the chicken to the frying pan
9. Cook chicken for 3-4 minutes on each side until golden brown
10. Set the cooked chicken on a paper towel on another plate
11. Toss chicken with sauce
12. Tastes great with white rice and steamed broccoli!

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Slow Cooker Maple Glazed Meatballs

**Not Gluten Free?? Use regular breadcrumbs instead of almond meal in the meatballs, serve with egg noodles
**Not Dairy Free?? NO change :-)
**Grain Free?? Serve with vegetables or a side salad
**Paleo?? Use homemade ketchup, pure maple syrup, coconut aminos instead of soy sauce and fresh pineapple

Note: This recipe is a slow cooker meal that takes 5-6 hours to make, but it's worth it!

Ingredients:

For sauce

1 1/2 cups ketchup
1 cup maple syrup
1/3 cup soy sauce
1 tsp salt
1/2 tsp black pepper
1 can (20 oz) pineapple chunks in juice

For Meatballs
1/2 lb beef
1/2 lb pork
1/8 cup almond meal (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp garlic powder
1 Tbs dried parsley
1 egg
1/2 Tbs water
1/2 tsp black pepper
1/2 cup olive oil

Directions:

1. In a large bowl put in beef, pork, almond meal, garlic powder, parsley, egg, water and black pepper, mix well by hand
2. Form small meatballs and set aside
3. In a large skillet heat olive oil over a medium flame
4. Place meatballs in heated skillet and brown outsides, turning occasionally about 5-8 minutes (they do not have to be fully cooked inside because they are going in the slow cooker)
5. While meatballs are cooking fill the slow cooker dish with ketchup, maple syrup, soy sauce, salt, pepper and pineapples
6. Put meatballs into slow cooker dish and mix well
7. Cook on low 5-6 hours
8. Serve with gluten free elbow or rotini macaroni (Cinderella loves Barilla Gluten Free Elbows) or over your favorite pasta

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Slow Cooker Chicken Bacon Mushroom Mashup

**Not Gluten Free?? Use flour instead of cornstarch

**Not Dairy Free?? No change :-)

**Grain Free?? Serve with Mashed Cauliflower, leave out corn starch
**Paleo?? Substitute white grape juice for white wine if you desire, leave out corn starch, serve with Mashed Cauliflower

Serves: 6

Ingredients:

Slow Cooker Meal:

1/2 pound sliced bacon, diced
3 chicken breasts, cut up into cubes
1/2 cup dry white wine
1/2 pound small white mushrooms, sliced
1/2 sweet onion, sliced (or 1 tsp onion powder)
6 garlic cloves, chopped
1 Tbs dried rosemary
1  1/2 tsp sea salt
1/4 cup water
2 tablespoons cornstarch

Mashed Potatoes:

5 russet potatoes
1/4 cup olive oil
1 tsp sea salt
1/2 tsp garlic powder

Directions:

1. In a large skillet over medium heat, cook the bacon on both sides until crispy
2. Put bacon and grease into slow cooker (keep skillet out and do not clean to cook wine)
3. Pour wine into skillet and cook on low heat for about 1 minute then pour into slow cooker
4. Add the cubed chicken, mushrooms, onions, garlic, rosemary and  sea salt to the slow cooker
5. Cover the slow cooker and and cook on low heat for 6 hours or high for 3 hours
6. When slow cooker has about 30 minutes left, boil a large pot of water
7. Peel and cut the potatoes into small cubes
8. When water is boiling, leave on high heat and boil potatoes for 15-20 minutes or until soft
9. Drain water from potatoes and add olive oil, salt and garlic powder and mash well with a fork or potato masher
10. Mix water and cornstarch together and then stir it into the slow cooker when finished
11. Serve chicken slow cooker meal with mashed potatoes

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Slow Cooker Beef Pot Roast

**Not Gluten Free? Sprinkle 1 Tbs flour on roast before searing, add 1 1/2 Tbs flour to slow cooker with other ingredients
**Not Dairy Free?? No change :-)
**Grain Free?? No change :-)
**Paleo?? Use homemade broth for chicken broth, skip the tomato paste if you would like, serve with Mashed Cauliflower

Note: This recipe cooks takes 5-6 hours in the slow cooker, but it's worth it!

Serves: 8

Ingredients:

1 (4-5 lb) beef pot roast
1 tsp sea salt + 1 1/2 tsp sea salt
1/2 tsp black pepper + 1/2 tsp black pepper
4 Tbs olive oil
8 ounces sliced mushrooms
1 medium onion, chopped (or 1 tsp onion powder)
2 cloves garlic (or 1 tsp garlic powder)
1 Tbs tomato paste
1 lb baby carrots
2 1/2 cups chicken broth
3 celery stalks, chopped
1/4 tsp rosemary
1/4 tsp thyme

Directions:

1. Season both sides of roast with 1 tsp sea salt and 1/2 tsp black pepper
2. Heat olive oil in large skillet and sear roast on 5 minutes on each side
3. While roast is cooking, add mushrooms, onion, garlic, tomato paste, carrots, chicken broth, celery, rosemary, thyme, 1 1/2 tsp sea salt and 1/2 tsp black pepper to slow cooker pot and mix well
4. Make room for roast in the middle and transfer to pot
5. Cover and cook on low for 5-6 hours
6. Slice roast in thick slices and serve over vegetables
7. Serve with mashed potatoes

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BBQ Chicken Pizza

**Not Gluten Free?? Use regular pizza crust
**Not Dairy Free?? Add 1 cup mozzarella or Monterey jack cheese on top before baking
**Grain Free?? No change :-)
**Paleo?? Use Cinderella's BBQ sauce recipe

Serves: 4

Ingredients:

1 gluten free pizza crust (buy one store made or make your own):
1 cup almond meal (or grind 1 cup almonds in food processor until it looks like flour)
1 cup walnut meal (or grind 1 cup walnuts in food processor until it looks like flour)
2 eggs
2 tsp olive oil + 1 Tbs olive oil
1/2 tsp sea salt
toppings
1 lb ground chicken
1 cup BBQ sauce + 1/4 cup BBQ sauce (or use Cinderella's homemade BBQ sauce recipe)
1/2 cup sliced pepperoncini peppers
1/2 cup sliced red onion

Directions:

1. Preheat oven to 350 degrees F
2. In a bowl mix together the almond meal, walnut meal, eggs, 2 tsp olive oil and salt (add more almond meal if needed)
3. Take the dough and form a ball
4. Use 1 Tbs olive oil to oil the bottom of a pizza pan or baking sheet
5. Press the dough flat into the pan with your fingers
6. Bake crust for 10 minutes and remove from oven (do not turn off oven)
7. While crust is baking, spray a generous amount of cooking spray in a medium skillet and cook chicken until cooked through and no pink is left
8. Add BBQ sauce and cook on low flame for about another 5 minutes
9. Remove pizza crust from oven and drizzle 1/4 cup BBQ sauce on top if crust
10. Add chicken on top of BBQ sauce and spread evenly on pizza
11. Spread peppers and onions all over pizza
12. Bake pizza at 350 degrees F for another 15 minutes

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Creamy Pesto Sauce with Chicken and Spaghetti

**Not Gluten Free?? Serve with regular spaghetti or pasta or your choice

**Not Dairy Free?? Use regular cream cheese, heavy cream and top with grated Romano or Parmesan cheese
**Paleo/Grain Free?? Remove cream cheese and cream from the recipe

Serves: 4

Ingredients:

1/2 cup olive oil + 2 Tbs olive oil + 2 Tbs olive oil
1 tsp dried basil
1 1/2 tsp sea salt + 1/2 tsp sea salt
1/2 tsp ground black pepper + 1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 onion, chopped
5 cloves garlic, minced
3 chicken breasts sliced into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
8 oz dairy free cream cheese (Cinderella loves Tofutti dairy free cream cheese)
1/2 cup chicken broth
1/4 cup soy or almond creamer (Cinderella loves So Delicious dairy free creamers)
1/2 cup prepared pesto sauce (see Cinderella's post to make your own Pesto Sauce)
1/4 cup dried parsley

1 package gluten free spaghetti (Cinderella loves Barilla gluten-free-spaghetti)

Directions:

1. Place thin sliced chicken in a gallon sized Ziploc bag (or in a large bowl) with olive oil, basil, 1 1/2 tsp sea salt, 1/2 tsp ground black pepper and garlic powder.

2. Mix chicken with olive oil and spice mixture and set aside.  

3. Preheat grill to 400 degrees F.
4. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil. When water is boiled, cook spaghetti according to package. Stir A LOT this pasta sticks.
5. Heat oil in large nonstick pan on medium-high heat. 

6. Put onions and garlic in the pan and sauté until tender, about ten minutes. 

7. While onion and garlic are cooking, grill chicken about 4 minutes on each side. 

8. Add cream cheese and stir until melted

9. Stir in chicken broth, cream, pesto, parsley and 1/2 tsp black pepper. Cook on low for about 5 minutes.
10. Serve spaghetti with grilled chicken and top with sauce. 

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