Hearty Chicken & Noodle Casserole

This is a Campbell's recipe, it was so easy and so yummy!

Ingredients:

1 can Campbell's Condensed Cream of Mushroom Soup
1/2 cup of milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken (great for left overs!)
2 cups medium egg noodles, cooked and drained. (I used macaroni noodles)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded cheddar cheese

Directions:
Heat oven to 4oo degrees. Stir together soup, milk, vegetables, chicken, noodles, Parmesan cheese, and black pepper in a 1 1/2 quart casserole dish.

Bake for 25 minutes, or until chicken mixture is hot and bubbling. Stir chicken mixture, then top with cheddar cheese. Let stand until cheese is melted. (I put it back in the oven for a couple minutes)

See, so easy and so yummy!

Minestrone Soup

I stole this from my friend Shannon, I hope she doesn't mind me posting it here. I basically use this blog as one of my recipe books so this is how I keep track of them. This stuff is GOOOOOD!

Minestrone
42 oz beef broth
1 15- oz. can kidney beans, rinsed and drained
1 15 oz. can garbanzo beans/chickpeas, rinsed and drained
(I often add 1 can of white kidney beans, as well)
1 14.5 oz. can stewed tomatoes, undrained (I use Italian stewed tomatoes, or the kind that says 'with basil and oregano', and I pulse these in my blender, and I often use two cans)
12 oz. chicken broth or vegie broth (I use low sodium)
1 6-oz. can tomato paste
2 tsps sugar
1 tsp dried Italian seasoning, crushed (I just put it in my palm and grind it with my fingers, and I think I use a little bit more)
1.5 cups frozen mixed vegies, such as Italian blend (I do not use frozen vegies; I pulse up the following in my blender: one small onion; 2 carrots; 2 celery stalks; about one-half cup of whatever peppers I might have (red or green, or both); and two or three garlic cloves. Zucchini squash is also good)
2 cups fresh spinach leaves, coarsely chopped
2 cups cooked pasta (I use wheat rotini--cook it just shy of al dente before putting in soup)
finely shredded parmesan cheese, optional-You can make this one Gluten Free by using rice noodles

1. Heat some olive oil in large pot.; add vegies (if fresh), saute till soft (I do the carrots first for about seven minutes, and I add the garlic after everything is nearly tender); add Italian seasoning.

2. Add beans, tomatoes, paste, sugar, broths.

3. Simmer a while; add pasta about 15 minutes before you plan to eat.

4. Just before serving, add spinach.

5. Serve with parm. cheese, if desired.

Marinated BBQ Chicken Breasts

1 cup oil

1 cup soy sauce (if you use La Choy this meal will be Gluten Free)

1/4 tsp garlic powder

1/2 tsp horseradish

2 cups Sprite

Mix all ingredients, add chicken to mix. Marinate overnight. BBQ chicken and ENJOY!

SO EASY AND YUMMY!

Gluten free beef with broccoli *

Broccoli Beef
	Ingredients	Contributor Amber Lee
	1 pound beef sirloin, cut in thin strips 2 Tbsp vegetable oil 4 cups broccoli, cut up marinade: 1 Tbsp soy sauce 1 Tbsp cornstarch 1 Tbsp red wine vinegar 1 clove garlic, minced gravy: 1 Tbsp soy sauce 1 Tbsp cornstarch 1/2 cup water or broth
	Instructions
	Stir marinade ingredients in a medium bowl, add beef and let marinade in refrigerator for 15 minutes. In a small bowl, mix together gravy ingredients and set aside. Cook beef in a large skillet or wok with hot oil and set aside. Cook broccoli with 1/4 cup of water until tender crisp (about 8 minutes). Return meat to skillet with vegetables. Stir in gravy. Cook till gravy is thickened (about 1 minute). Serve with 4 cups cooked rice. Serves 4. This was pretty tasty. A few variations that we thought of would be to use chicken or shrimp instead of the beef. To add some onion (white or green), maybe double the marinade (when you make it it doesn't look like nearly enough but it covers it all) to make the flavor a little stronger, or even doubling the garlic. Again, this comes from gluten.net

Peanut Butter cookies. And yes...they're gluten free too :)

These are super yummy and super easy! Thanks Corrine for the recipe.

Ingredients
1 Cup Peanut Butter
1 Cup Brown Sugar
1 Cup Chocolate Chips
1 Egg
1 tsp Baking Soda

Preparation
350 Degree Oven
Mix all ingredients together
Place on cookie sheet (about TBSP sized works best)
Bake for 10 - 12 minutes

Courtney's Stoup (it's gluten free)

Court, hope you don't mind me posting this-I'm gonna try it tomorrow and wanted the recipe easy to access.

1lb ground beef
1 onion
3 potatoes
1 can Kidney beans
2 cans Italian stewed tomatoes
1 can beef broth-check the ingredients on this one, some brands aren't gluten free and some are. I use the Swanson brand.
2 bay leaves
1 cup water
-salt and pepper to taste-

Brown meat with onion, drain, add everything else and simmer until potatoes are done!

Gluten free chicken pot pie

We tried this one out-not too bad! It was a little bland but nothing a little extra salt and pepper couldn't fix.

Recipe courtesy of www.glutenfreeclub.com

Country Chicken Pot Pie

A classic family favorite.

Ingredients:
2 Tbsp unsalted butter
2 Yukon Gold potatoes, diced
2 onions, diced
1 carrot, diced
2 tsp minced garlic
1 cup peas
1 1/2 cups Gluten Free chicken stock
1 cup milk
1/2 cup cornstarch
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh Italian parsley
salt and freshly ground black pepper
4 boneless chicken breasts
1 Tbsp vegetable oil

TOPPING
5 Yukon Gold potatoes, diced
3/4 cups 35% cream
1/4 cup unsalted butter
salt and freshly ground black pepper

Directions:
Preheat oven to 350°F.

In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.

Cut the chicken breast pieces into 1 inch square peices. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.

TOPPING
Put the potatoes in a large pot, cover with water and season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill or mash with an electric mixer. Warm the cream and stir into the potatoes. Mix in the butter. Season to taste.

To assemble the pot pies fill 6 ramekins with 1 cup (250 mL) of filling each and top with the mashed potatoes or place mixture in a greased 9x13 pan and spread the topping evenly over the top. Bake for 30 minutes.