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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Buffalo Chicken Dip

The reason Prince Charming said he really married me...

**Not Gluten Free?? Serve with regular crackers or in a bread bowl
**Not Diary Free?? Use regular cream cheese, sour cream and ranch dressing 
**Grain Free? No change :-) 
This is a low carb dish 

Serves: 8

Ingredients:

2 Tbs olive oil
1 lb ground chicken breast
16 oz (dairy free) cream cheese
1/2 cup (dairy free) sour cream
1/2 cup mayonnaise 
1 cup (dairy free) Ranch dressing 
1 cup hot pepper sauce (Cinderella loves Frank's Red Hot wing sauce or original for spicier flavor)
2 cups (dairy free) shredded cheddar cheese  

Optional:

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

Directions:

1. Preheat oven to 400 degrees F
2. In a large sauce pan on medium heat pour olive oil in pan
3. Cook ground chicken through until no more pink (about 10 minutes), stirring occasionally 
4. Pour in hot sauce and cook for another 5 minutes
5. Add cream cheese, sour cream, mayonnaise, ranch dressing and 1 cup cheddar cheese, mix thoroughly 
6. Change to a low heat and cook for another 5 minutes
7. Transfer into a baking dish or aluminum tray
8. Top with the rest of the cheddar cheese
9 Bake in oven until cheese is melted (about 10 minutes)
10. Serve with veggies, chips, crackers or chips! 

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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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Chicken Salad Lettuce Wraps

**Not Gluten Free?? Serve in a sandwich or with ciabatta bread
**Not Dairy Free?? No change
**Grain Free?? No change 
**Paleo?? Use Cinderella's recipe for homemade mayonnaise

Ingredients:

3 boneless skinless chicken breast halves, cooked and diced or shredded
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup onion, chopped
1/2 cup mayonnaise

4-5 leaves iceberg lettuce 

Directions:

1. Mix chicken, vegetables and mayonnaise well
2. Put 2-3 tablespoons of chicken salad in each lettuce spear

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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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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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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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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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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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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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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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Slow Cooker Honey Garlic Chicken

**Not Gluten Free?? Use any soy sauce
**Not Dairy Free?? No change :-)
**Grain Free?? Serve with your favorite vegetables
**Paleo?? Leave out soy sauce and ketchup and replace with homemade beef broth

Serves: 4

Ingredients:

4 boneless skinless chicken thighs
1/2 cup soy sauce (make sure it is gluten free with no wheat ingredients included, Cinderella loves Kikkoman gluten free soy sauce)
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, chopped
1 tsp dried basil
1/2 tsp black pepper

Directions:

1. Put chicken on the bottom of a slow cooker
2. In a separate bowl, mix together soy sauce, ketchup, honey, garlic, basil and pepper
3. Pour sauce over chicken
4. Cook on low for about 6 hours

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