Broccoli Chicken Divan (using cream soup)

Broccoli Chicken Divan

Broccoli Chicken Divan

Yield:  6 servings

1 lb cooked, cubed chicken breast (about 3 cups)

1.5 lbs steamed, fresh broccoli (about 6 cups)

2 cans cream of chicken soup (I found a store brand that has no gluten)

1/5 cup milk

1 tsp mustard

salt & pepper to taste
1/4 cup parmesan cheese

2 cups shredded aged cheddar 

1 cup breadcrumbs *see note below

* For these breadcrumbs, I lightly toast 2 slices Udi's GF bread then whirl in my mini chopper along with a few shakes of parmesan cheese and about 1 Tbs butter until it's a fine crumbly mixture.

Directions:

1. Arrange chicken and broccoli in a 9"x13"baking dish and top with cheddar cheese.
2. Whisk together the cream of chicken soup, milk, mustard and salt & pepper.
3. Pour the the soup mixture over top of the broccoli, chicken and cheese and sprinkle with the breadcrumbs.
4. Bake at 400 degrees for about 20 minutes (make sure crumbs don't get to brown).

Gluten Free Stir Fry

This stir fry recipe is very versatile because you can really change up the ingredients depending on your tastes or what you have on-hand. I'll post the recipe as I made it this time, with some notes in brackets on ways you can change it up.

Ingredients, all prepped!

Gluten Free Stir Fry

Stir Fry

Yield: 4 servings

1 lb beef sirloin steak or pork tenderloin or chicken breasts cut into thin strips

Meat Marinade

2 Tbs gluten free soy sauce

1 Tbs vinegar

1 Tbs brown sugar

1 tsp Chinese 5-spice powder (or ginger)

1 garlic clove, minced

Stir Fry Sauce

3 Tbs corn starch

1.5 cups beef broth

1/3 cup gluten free soy sauce

2 Tbs sugar

pepper to taste

Stir Fry Veggies (approx. 6 cups, chopped)

bell peppers

carrots

onion

cabbage (I use coleslaw mix)

bok choi

celery
zucchini 

any veggies you want!

Final Additions (optional)

1 small can of sliced water chestnuts
1 small can pineapple tidbits

2 green onions, thinly sliced

1 tsp sesame seeds

Directions:

1. Mix the marinade ingredients together and marinate the meat for 30 minutes.
2. whisk the stir fry sauce ingredients together and set aside.
3. Cook the meat in a large pot or wok over medium-high for about 2 minutes. Remove meat from the pot and set aside.
4. Add 1 Tbs oil to the pot and cook the veggies for about 5 minutes, or until crisp-tender. Add the meat back into the pot.
5. Whisk the stir fry sauce again and then add to the pot along with the water chestnuts and pineapple (if using). Cook until mixture boils and thickens, while stirring constantly, about 2 minutes.
6. Add in the green onions and sesame seeds. Give it a good stir. Put on a lid, remove from heat and let sit for 5 minutes.
7. Serve over rice.