Website: http://www.target.com/s?searchTerm=simply+balanced+gluten+free&category=0%7CAll%7Cmatchallpartial%7Call+categories&lnk=snav_sbox_simply+balanced+gluten+free
Imagine the Transformation
Imagine the Transformation
Showing posts with label gluten free pasta. Show all posts
Showing posts with label gluten free pasta. Show all posts
12.27.2015
Gluten Free Products: Simply Balanced
Website: http://www.target.com/s?searchTerm=simply+balanced+gluten+free&category=0%7CAll%7Cmatchallpartial%7Call+categories&lnk=snav_sbox_simply+balanced+gluten+free
12.26.2015
12.01.2015
Pasta with Sundried Tomatoes and Spinach
**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Serve with 8 oz shredded mozzarella cheese mixed in and grated Romano or Parmesan cheese on top
**Not Dairy Free?? Serve with 8 oz shredded mozzarella cheese mixed in and grated Romano or Parmesan cheese on top
**Grain Free/Paleo?? Serve with Zucchini Noodles
Serves: 4
Ingredients:
1 pound gluten free pasta (Cinderella loves Barilla gluten free rotini with this dish)
2 Tbs olive oil + 1 Tbs olive oil
1/4 tsp sea salt
1 box frozen spinach
2 cloves garlic
4 oz sundried tomatoes
14.5 oz chicken broth
1. Boil water with 2 Tbs olive oil and sea salt
2. When water is boiling cook pasta according to directions on package
3. Defrost spinach, removing all excess water and set aside
4. In a medium skillet over a medium flame sauté garlic in 1 tbs olive oil until golden brown
4. Add spinach to garlic and cook about 5 minutes
5. Add chicken broth and sundried tomatoes, lower flame and simmer 5 minutes
6. Add spinach mixture to drained pasta
Serves: 4
Ingredients:
1 pound gluten free pasta (Cinderella loves Barilla gluten free rotini with this dish)
2 Tbs olive oil + 1 Tbs olive oil
1/4 tsp sea salt
1 box frozen spinach
2 cloves garlic
4 oz sundried tomatoes
14.5 oz chicken broth
1. Boil water with 2 Tbs olive oil and sea salt
2. When water is boiling cook pasta according to directions on package
3. Defrost spinach, removing all excess water and set aside
4. In a medium skillet over a medium flame sauté garlic in 1 tbs olive oil until golden brown
4. Add spinach to garlic and cook about 5 minutes
5. Add chicken broth and sundried tomatoes, lower flame and simmer 5 minutes
6. Add spinach mixture to drained pasta
11.30.2015
Pasta Salad
**Not Gluten Free?? Use regular pasta instead of gluten free
**Not Dairy Free?? Add 2 cups shredded mozzarella cheese and 2 Tbs grated Romano or Parmesan cheese to the salad
**Grain Free?? Use raw coleslaw instead of the pasta
Ingredients:
**Not Dairy Free?? Add 2 cups shredded mozzarella cheese and 2 Tbs grated Romano or Parmesan cheese to the salad
**Grain Free?? Use raw coleslaw instead of the pasta
Serves: 12
1 pound gluten free pasta (Cinderella loves Barilla gluten free elbows for this recipe)
1/4 cup olive oil
1/2 tsp sea sat + 1 tsp sea salt
1 cup black olives
1 cup shredded carrots
2 cups chopped broccoli florets
1/2 cup red onion, chopped
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
1 tsp dried oregano
2 Tbs dried parsley
1/2 tsp black pepper
Directions:
1. Boil a large pot of water with 1/4 cup olive oil and 1/2 tsp sea salt
2. When water boils, cook pasta according to package
3. Put pasta in a large bowl and add the olives, carrots, broccoli, onion, mayonnaise, vinegar, oregano, parsley, black pepper and 1 tsp sea salt, mix very well
4. Cover and put in refrigerator for at least one hour (or until chilled)
7.26.2015
Chicken Piccata
**Not dairy free?? Just substitute butter for olive oil in the sauce.
**Grain free?? Just substitute the pasta for a vegetable of your choice
**Paleo?? Use homemade broth instead of wine
Serves: 4
**Paleo?? Use homemade broth instead of wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
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