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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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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Chicken Caesar Salad

**Not Gluten Free?? Add your favorite croutons to your salad

**Not Dairy Free?? Add shredded Romano cheese to your salad

**Grain Free?? No change :-)

**Paleo?? Use 1 tsp dry mustard instead of the Dijon mustard to the dressing recipe

Serves: 2

Ingredients:

2 chicken breasts cut into 4-6 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)

1/4 cup olive oil

2 Tbs lemon juice

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 tsp basil

1 head romaine lettuce

Caesar Dressing

1 egg yolk
1 Tbs Dijon Mustard
2 cloves garlic (or 1 tsp garlic powder)
4 whole anchovy filets (or 4 Tbs anchovy paste)
1 tsp black pepper
2 Tbs lemon juice
1/2 cup olive oil

Directions:

1. Mix chicken with oil, lemon juice, salt, pepper, garlic and basil (I like to put the chicken in a gallon size Ziploc baggie and shake the chicken with all of the other ingredients) set aside
2. Preheat grill on a medium/high flame
3. To make dressing put all ingredients except for olive oil in a blender and blend on low until all ingredients are smoothly incorporated (about 30 seconds)
2. Slowly add oil to blender while running on low
3. Blend for another 20-30 seconds
4. Cook chicken on grill for about 3-4 minutes on each side
5. While chicken is cooking chop romaine lettuce into bite sized pieces, rise with water and lay on paper towels to dry
6. When chicken is ready cut into cubes
7. Toss chicken with lettuce and Caesar dressing

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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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Chicken Fajitas

**Not Gluten Free?? Serve in soft tortillas
**Not Dairy Free?? Use regular sour cream and serve with shredded cheddar cheese
**Grain Free/Paleo?? Serve over lettuce as a fajita salad

Serves: 4

Ingredients:
1 large onion
1 green bell pepper
1 red bell pepper
2 Tbs olive oil + 3 Tbs olive oil
3 boneless skinless chicken breasts cut into thin slices  (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 Tbs lime juice
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder

2 bags boil-in-bag rice (Cinderella loves Success white rice)
1 15 oz can black beans

Shredded lettuce
Salsa (Cinderella loves Tostitos medium salsa)
Non-dairy Sour cream (Cinderella loves Tofutti Sour Supreme Better than Sour Cream)

Directions:

1. Preheat a grill on medium-high heat (about 400 degrees F)
2. Put thin slices of chicken breasts in a gallon sized Ziploc baggie with 3 Tbs olive oil, lime juice, salt, garlic powder, cumin, chili powder and mix well, set aside
3. Slice onion and peppers into thin slices
4. In a large skillet heat 2 Tbs olive oil and add onion and peppers, cook stirring occasionally until softened
5. Boil a pot of water
6. When water is boiled, cook rice according to package
7. While rice is cooking, grill the chicken breasts on the grill about 4 minutes on each side
8. When rice is done drain water and put cooked rice back into pot, pour black beans (do not drain) and juice into pot with rice, put heat on low and cook for about 5 minutes
9. Serve chicken over rice and beans with lettuce, salsa and sour cream mixed in

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Creamy Garlic Sauce with Chicken and Spaghetti

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? Use regular heavy cream, cream cheese and add ½ cup Romano or Parmesan cheese to the sauce at the end 
**Grain Free?? Do not add flour or cornstarch and serve with your favorite vegetables

Serves: 4

Ingredients:

3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
¼ cup olive oil + ¼ cup olive oil
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp salt + ¼ tsp salt + 1 tsp sea salt
1/2 tsp black pepper + ½ tsp black pepper
½ tsp garlic powder
2 Tbs olive oil
3 cloves garlic, chopped
1 Tbs gluten free flour or cornstarch
1 cup dairy free creamer (Cinderella loves So Delicious dairy free creamers)
1/2 cup chicken broth
2 ounces dairy free cream cheese (Cinderella loves Tofutti dairy free cream cheese)
1 pound gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)

Directions:

1. Preheat a grill on medium-high heat (about 400 degrees F)
2. Boil a pot of water with ¼ cup olive oil and ¼ tsp sea salt
3. When water is boiled, cook spaghetti according to package. Stir A LOT this pasta sticks.
4. Put thin slices of chicken breasts in a gallon sized Ziploc baggie with olive oil, oregano, basil, salt, black pepper and garlic powder
5. Grill the chicken breasts on the grill about 4 minutes on each side
6. Pour olive oil in a saucepan over medium heat with garlic and cook about 2 minutes or until garlic is golden brown
7. Stir flour in oil and garlic until melted
8. Pour creamer and chicken broth into the saucepan and stir well. Cook for about 5 minutes
9. Add 1 tsp salt and ½ tsp black pepper to the sauce and stir well
10. Add cream cheese to the saucepan, cook and stir until the cream cheese is melted (about 5 more minutes)
11. Serve chicken over pasta and pour sauce on top

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Hamburgers

**Not gluten free? Use regular hamburger buns

**Not dairy free?? Add your favorite cheese during the last minute of cooking to make cheeseburgers 

**Paleo/Grain Free?? Serve with no bun and a side salad or favorite vegetables 

Serves: 4

Ingredients:

1 lb beef

1 1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 tsp onion powder

1/4 tsp oregano

Gluten Free hamburger bun (Cinderella loves Udi's gluten free classic hamburger buns)

shredded lettuce

sliced tomato

ketchup

or any other favorite hamburger toppings 

Directions:

1. Preheat grill to 400 degrees F

2. Mix beef with salt, pepper, garlic, onion powder and oregano with hands

3. Separate beef mixture into 4 equal portions

4. Mold each portion into a ball and then squish down to form a hamburger patty

5. Cook each hamburger for 4-5 minutes on each side 

6. Place each hamburger on a bun and add favorite toppings 

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BBQ Steak

**Not Gluten Free?? Use any soy sauce
**Not Dairy Free?? No change :-)
**Grain Free?? Serve with your favorite vegetables or with a side salad 
**Paleo?? Leave out vinegar and soy sauce and use homemade mustard

Note: You need to marinate steak and leave in fridge for at least 3 hours for this recipe!

Serves: 6

Ingredients:

2 lbs hanger steak
1 small onion, chopped
6 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce (make sure it is gluten free with no wheat ingredients included, Cinderella loves Kikkoman gluten free soy sauce)
1 Tbs rosemary
1 tsp thyme
2 Tbs dijon mustard
2 tsp sea salt
1 tsp black pepper
olive oil cooking spray

Directions:

1. Put onion, garlic, olive oil, vinegar, soy sauce, rosemary, thyme, mustard, salt and pepper into a blender or food processor and blend until smooth
2. Place steak in a gallon sized Ziploc baggie and pour sauce over it
3. Refrigerator steak and sauce  for at least 3 hours before cooking
4. Preheat grill to high heat
5. Spray grill with cooking spray and cook steak on heated grill for about 7 minutes on each side

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Chicken Bacon Skewers

**Not Gluten Free?? No change :-)
**Not Dairy Free?? No change :-)
**Grain Free?? No change :-)
**Paleo?? Leave out soy sauce and honey, replace vinegar with lemon juice (season with your choice of spices, Cinderella recommends garlic powder, salt and pepper)

This recipe needs to marinate for at least one hour before cooking!

Serves: 6

Ingredients:

1/4 cup soy sauce
1/4 cup red wine vinegar
2 Tbs honey
2 Tbs olive oil
10 large mushrooms, cut in half
1 large onion, cut in slices for skewers
2 scallions, chopped
3 boneless, skinless chicken breasts cut into chunks
1/2 pound bacon slices, cut in half
8 oz pineapple chunks
olive oil cooking spray
skewers

Directions:

1. In a large bowl mix together soy sauce, vinegar, honey, oil and scallions
2. Put chicken, mushrooms and onions into soy sauce mixture and marinate for at least 1 hour in refrigerator
3.  Preheat grill on high heat
4. Wrap pieces of chicken with half a slice of bacon, securing on the skewer, alternate the skewers with pineapple, onion, mushroom and chicken until all set (keep extra sauce)
5. Simmer extra sauce in a saucepan on low heat for about 10 minutes
6. Spray grill with cooking spray and place skewers on grill, cook for about 20 minutes, turning and brushing skewers with extra sauce occasionally while cooking

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