Category Archives: Chicken

Chicken Tortilla Soup (gluten,dairy, egg, peanut and tree nut free)

Sometimes it surprises me, the food that my kids gravitate towards. I pretty much expect that they will always eat spaghetti or waffles, but I wasn’t expecting this one to be a “down it as fast as you can and ask for more” recipe. But it was.

Chicken Tortilla Soup (from Feeding My Kid)

1 lb. boneless skinless chicken breasts (or thighs)

28 oz. chicken broth (we use Pacific brand)

1 – 15 oz. can cannellini or black beans

1 – 15 oz. can diced tomatoes

1/4 cup fresh lime juice

1 -4 oz. can diced mild green chiles  (Optional. I add these at the end as a garnish, because my kids think they are too spicy. No really. I can’t believe it either.)

1 tsp. powdered garlic

1 tsp ground cumin

1 tsp dried oregano

salt, to taste

5 corn tortillas, cut into thin strips

Preheat oven to 375 degrees. Spread the tortilla strips on a baking sheet, making an effort to not overlap them. Bake until toasted and dry, checking every five minutes to avoid burning. Remove from oven and cool.

In a large stockpot, bring chicken stock to a boil. Add chicken and poach until chicken is cooked through (about 20 minutes). Remove chicken from pot and let cool. Add beans, tomatoes and spices to pot, turn down heat to simmer. Using two forks, shred the chicken and add to pot.  Simmer for ten minutes to meld the flavors. Garnish with tortilla strips and serve.


Gloriously Quick Cassoulet – gluten, dairy and egg free

I read that a cassoulet is a slow-cooked casserole that contains sausage and white beans. This recipe hits two of those three criteria. Given the title of this recipe, guess which two (grin).

I know people are always saying, “If you don’t like X, try this recipe and you will.” And I always try the recipe and I rarely like whatever X is. But, in this case, I didn’t think I liked swiss chard. We were getting a ton of it through our CSA, and I needed recipes to use swiss chard. And – at least in this recipe – I really like swiss chard. And, my kids like swiss chard. I try not to gape as they gobble this up.

This recipe is adapted and made gluten/dairy free from one in First magazine. Even though you might think two different kinds of sausage seems superfluous, don’t skip either one. The combination gives it a glorious flavor.

Gloriously Quick Cassoulet (from FeedingMyKid)

1 Tbsp olive  oil

1 lb kielbasa sausage, halved and sliced

1 12 oz. pkg. chicken sausage, sweet apple flavor, halved and sliced

1/2  onion, peeled and diced

1 cup diced carrots

1/2  cup diced celery

3 cloves minced or pressed garlic

1 14.5 oz can fire roasted diced tomatoes

2 cups chicken stock

2 14.5 oz. cans Navy beans, rinsed and drained

1 bunch Swiss chard, de-stemmed and shredded

4 cups hot cooked rice

Using a dutch oven or large pan with fairly high sides, heat the oil over medium heat and cook the kielbasa and chicken sauage until browned. Remove from pot.

Add the onion, carrot and celery and cook until the carrots are tender. Then add the garlic and cook for a few minutes (add the garlic later to prevent it from burning).

Add tomatoes, stock, and navy beans. Bring to a boil, add sausages back in.

Add swiss chard and cook until chard is tender, about 15 minutes.

Serve over hot cooked rice.

Recipe Round Up – Other People’s Recipes

These are links to other people’s recipes that have been a hit at our house recently.

These first two are from Parents Magazine. The recipes are free, but yes, you do have to register with their site to get to them. It’s a bummer, but these recipes are worth it, I promise.

Crispy Coconut Chicken (Parents Magazine) Chicken strips that you dredge in mango chutney and lime juice , then bread with bread crumbs and coconut. This calls for multigrain crackers that you then smash up to make breadcrumbs. You could use gluten free crackers, but why bother? I used Glutino brand bread crumbs. That way the work is already done.  Breadcrumbs were the only substitution necessary to make this gluten, dairy and egg free.

Rainbow Rotini – (Parents Magazine) If you have ever eaten at Carraba’s restaurant, and had the Tag Pic Pac (Tagliarini in Picchi Pacchiu sauce) this dish totally reminds me of that, only with chicken too! The name is misleading when you make it with gluten free pasta, because that doesn’t come in the rainbow variety. That’s too bad. Someone should do something about that. Substituting gf pasta was the only change to make this one gluten, dairy and egg free.

Avocado Smoothie – (Family Fun)  I know, right? Sounds weird but is actually tasty. My three year old actually does think it is kindof weird, but the baby likes it. Use the dairy free milk of your choice in this one.

Rachel Ray’s Pasta with Pumpkin and Sausage  – (Food Network) Awesome! I subbed gluten free pasta for the regular penne, and soymilk for the heavy cream.

Crockpot Teriaki Chicken – I borrowed this recipe from a friend via a pin on Pinterest. So very delicious. The sauce is amazing. We served this with hot cooked rice and some microwaved frozen stir fry veggies.

Gluten Free, Dairy Free Fajita Chicken and Pasta

This recipe combines two things that most kids love: fajitas and pasta. I adapted the recipe from Women’s World magazine to be gluten and dairy free. The original recipe used rotisserie chicken. I’m not such a fan of rotisserie chicken – both in terms of the cost and the taste. If you are, you could use it here.  It would make the prep even quicker.

 Fajita Chicken and Pasta (from Feeding My Kid)

Adapted from Women’s World

 10 oz. gluten free pasta shells (I use Tinkyada shells or elbows)

1 Tbsp vegetable oil

1 green pepper, diced

1/2 cup red onion, diced

1 ½  lb. boneless skinless chicken breasts, sliced into strips (or use chicken tenders)

1 Tbsp fajita seasoning mix *

2 cups mild salsa

1 – 11 oz. can Mexican style corn with peppers

¼ cup chopped fresh cilantro (optional)

 * If you can find a commercial fajita seasoning that is gluten free, more power to you. If you can’t, or would rather make your own because it is cheaper, the mix recipe I use is below.

 Cook pasta according to package directions. When draining, reserve ½ cup of the cooking water.

 Heat oil in a large skillet. Add onions and peppers and cook until tender. Remove from pan with a slotted spoon and set aside. Add chicken to pan, brown on both sides and cook until cooked through. Remove chicken from pan and  cut into chunks or use two forks to shred. Return onions, peppers and chicken to pan. Add fajita marinade mix, salsa and corn. Heat through. Add cooked pasta, reserved pasta water and cilantro (if using) and heat through.

 Gluten Free Fajita Marinade Mix (from Feeding My Kid)

 This is what I use when a recipe calls for  dry fajita marinade mix, like the recipe above. It is not what I use to actually marinate meat for fajitas – but that’s a story for a different day.

 3  Tbsp cornstarch

2 Tbsp chili powder

1 Tbsp paprika

1 ½ tsp onion powder

½ tsp garlic powder

½ tsp cumin

1 Tbsp sugar

1 Tbsp. salt

 Mix together and store in an airtight container.

Creamy Chicken Salad (dairy, egg, gluten free)

It’s a real bummer having a kid who is allergic to eggs, because they are in so many things. Like mayo. I have tried vegan mayo and find it gag-worthy. And I have a policy of not making my kids eat things I find repulsive. So, when I started thinking about a chicken salad recipe that would be A) tasty and B) that my kids could eat, I was sort of at a loss.

Until I found this tuna salad recipe at Aprovechar. What? Use avocados instead of mayo? GENIUS!

creamy chicken salad

My recipe is an adaptation of that tuna salad recipe. Obviously, I made chicken salad instead of tuna,  and also simplified it – dumbed it down, if you will- to make it more kid friendly.

Creamy Chicken Salad (from Feeding My Kid)

2 ripe avocados

1/4 tsp salt

1 tsp dijon mustard

pinch dried parsley

1  – 12.5 oz canned gluten free chicken breast. I used Hormel brand.

Mash your avocados well. Add the salt, dijon, and parsley. Rinse and drain the canned chicken, and mash well. Add to avocado mixture and mix well. Refrigerate for an hour or so before serving to let the flavors marry.

Slow Cooker Thai Chicken Curry

Bulldog baby turned one year old  in December. Now that he can eat just about anything we eat, he has been getting to try more foods lately, including this Thai Chicken Curry. He really digs it, especially the MaiFun rice noodles. This curry is not particularly spicy, which makes it great for kids. If you wanted to bump up the spice factor, you could double the curry paste.


Slow Cooker Thai Chicken Curry (from Feeding My Kid)

1 can coconut milk

1 Tbsp gluten free Thai red curry paste (I used Thai Kitchen brand)

1 tsp fresh grated ginger

 1 lb. boneless skinless chicken breasts

2 red bell peppers, cut into 1 inch pieces

1 large onion, sliced

1 ½ cups baby carrots

1 cup frozen peas, thawed

1 package MaiFun style (angel hair) rice noodles

 To a 6 quart slow cooker, add the peppers, onion and baby carrots. Lay chicken breast on top of vegetables. Mix together the coconut milk, curry paste, and ginger, and pour over chicken and vegetables. Cook for 5-6 hours on low, or 3-4 on high until chicken is cooked through. Add peas at end of cooking time to avoid losing their color. Prepare rice noodles according to package, and serve curry over noodles.

Crockpot Chicken and Stuffing

This is my riff on a Better Homes and Gardens Recipe. Aside from not being gluten free, the original calls for bone in chicken – thighs and drumsticks – and I found that when I made it that way, I was fishing bones out of my stuffing.  I also simplified the directions, as I am a “dump it in the crockpot and turn in on” sort of gal. The last time I tried sautéing the mushrooms first, I gave up because both of my kids were crying. It turns out just fine anyway. Just be sure you slice the mushrooms thinly.

Crockpot chicken and stuffing from Feeding My Kid


Crockpot Chicken and Stuffing (from Feeding My Kid)

Adapted from Better Homes and Gardens

2 Tbsp grated lemon peel

1 Tbsp sage

1 Tbsp seasoning salt (make sure yours is gluten free)

½ tsp garlic powder

4 large boneless skinless chicken breasts

½ of one stick of GFCF margarine (we use Earth Balance)

2 cups thinly sliced cremini mushrooms

4 cups gluten free sandwich bread, cubed (we use Canyon Bakehouse)

½ cup grated carrot

3/4 cup chicken broth

First, toast your cubed bread. This is not absolutely necessary, but it helps the GF bread stand up to the moisture of the crockpot, and lends a better texture. I do this by sticking it on a cookie sheet under the broiler, keeping a close eye on it to make sure it doesn’t burn.

Coat 6 qt slow cooker with cooking spray. Place chicken breasts in bottom of slow cooker.

Combine lemon peel, sage, seasoning salt and garlic powder. Take ¾ of this mixture and sprinkle over the chicken.

Microwave margarine until melted. In a large bowl, combine mushrooms, bread cubes, chicken broth, grated carrot, and remaining seasoning mix. Toss gently to mix.

Place stuffing on top of chicken in crockpot. Cook on high for 4-6 hours.