Glutten free Recipes

[coug]

OVEN BAKEN SALMON

  

Ingredients

  

   
• 12 ounce salmon fillet, cut into 4 pieces
   
• Coarse-grained salt
   
• Freshly ground black pepper
  

  

Directions

  

   

Preheat the oven to 450 degrees F.

   

Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.

   

SERVES: 4

   

Calories: 177

   

Total Fat: 11 grams

   

Saturated Fat: 2.5 grams

   

Protein: 17 grams

   

Total carbohydrates: 0 grams

   

Sugar: 0 grams

   

Fiber: 0 grams

   

Cholesterol: 47 milligrams

   

Sodium: 170 milligrams

  

[coug]

GARDEN VEGTABLE SOUP

  

   
• 4 tablespoons olive oil
   
• 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
   
• 2 tablespoons finely minced garlic
   
• Kosher salt
   
• 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
   
• 2 cups peeled and diced potatoes
   
• 2 cups fresh green beans, broken or cut into 3/4-inch pieces
   
• 2 quarts chicken or vegetable broth
   
• 4 cups peeled, seeded, and chopped tomatoes
   
• 2 ears corn, kernels removed
   
• 1/2 teaspoon freshly ground black pepper
   
• 1/4 cup packed, chopped fresh parsley leaves
   
• 1 to 2 teaspoons freshly squeezed lemon juice
  

  

Directions

  

   

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

   

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

   

SERVES 6

   

Calories: 255

   

Total Fat: 12 grams

   

Saturated Fat: 1 grams

   

Protein: 6 grams

   

Total carbohydrates: 33 grams

   

Sugar: 8 grams

   

Fiber :6 grams

   

Cholesterol: 0 milligrams

   

Sodium: 1385 milligrams

  

[coug]

TWICE BAKED POATOES

  
• 4 medium russet potatoes, about 6 ounces each
  
• 1 teaspoon vegetable oil
  
• Kosher salt
  
• 1 tablespoon unsalted butter
  
• 2 leeks, (white and light green parts), halved lengthwise and thinly sliced
  
• Freshly ground black pepper
  
• 2 cloves garlic, minced
  
• 2 teaspoons freshly chopped thyme
  
• 4 ounces 1/3-less fat chive-and-onion flavored cream cheese
  
• 1/2 cup skim milk
  
• 1 tablespoon chopped fresh parsley, plus extra for garnish

  

Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.

  

Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.

  

Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.

  

Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.

  

Serves: 4

  

Calories:196

  

Total Fat: 7 grams

  

Saturated Fat: 1 gram

  

Protein: 4 grams

  

Total carbohydrates: 31 grams

  

Sugar: 4 grams

  

Fiber: 4 grams

  

Cholesterol: 0 milligrams

  

Sodium: 134 milligrams

[coug]

BUFFALO CHICKEN SALAD

  

   
• 2 (8-ounce) boneless, skinless chicken breast halves
   
• 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
   
• 2 teaspoons olive oil
   
• 2 hearts Romaine, cut into 1-inch strips (about 8 cups)
   
• 4 celery stalks, thinly sliced
   
• 2 carrots, coarsely grated
   
• 2 scallions, green part only, sliced
   
• 1/2 cup Blue Cheese Dressing, recipe follows
  

  

Directions

  

   

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

   

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

   

SERVES 4

   

Calories: 254

   

Total Fat: 10 grams

   

Saturated Fat: 3 grams

   

Protein: 31 grams

   

Total carbohydrates: 10 grams

   

Sugar: 5 grams

   

Fiber: 4 grams

   

Cholesterol: 74 milligrams

   

Sodium: 471 milligrams

  

  

Blue Cheese Dressing:

  

   
• 2 tablespoons mayonnaise
   
• 1/4 cup lowfat buttermilk
   
• 1/4 cup plain fat-free yogurt
   
• 1 tablespoon white vinegar
   
• 1/2 teaspoon sugar
   
• 1/3 cup crumbled blue cheese
   
• Salt and freshly ground pepper
  

  

   

Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

   

Yield: 3/4 cup

  

[coug]

ORANGE BANNANA SMOOTHIE

  

   
• 1 1/2 cups freshly squeezed orange juice (4 oranges)
   
• 1 tablespoon freshly squeezed lime juice
   
• 1 cup strawberries, tops removed, and cut in 1/2
   
• 1 to 1 1/2 ripe bananas
  

  

Directions

  

   

Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.

   

SERVES 3

   

Calories: 126

   

Total Fat: 1 grams

   

Saturated Fat: 0 grams

   

Protein: 2 grams

   

Total carbohydrates: 31 grams

   

Sugar: 20 grams

   

Fiber: 3 grams

   

Cholesterol: 0 milligrams

   

Sodium: 2 milligrams

  

[coug]

CURRIED CHICKEN SALAD

  
• 1 cup low-sodium chicken broth
  
• 1 cup water
  
• 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
  
• 1/4 cup sliced almonds
  
• 1/2 cup nonfat plain yogurt
  
• 2 tablespoons mayonnaise
  
• 1 teaspoon curry powder
  
• 1 cup halved red grapes
  
• 1/4 cup chopped cilantro leaves
  
• Salt and freshly ground black pepper
  
• 5 ounces mixed greens (about 5 cups lightly packed))
  
• 1 tablespoon extra-virgin olive oil
  
• 1 teaspoon lemon juice

Directions

  

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.

  

In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.

  

In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.

  

SERVES 4

  

Calories: 325

  

Total Fat :14 grams

  

Saturated Fat: 2 grams

  

Protein: 37 grams

  

Total carbohydrates: 13 grams

  

Sugar: 8 grams

  

Fiber 2 grams

  

Cholesterol: 85 milligrams

  

Sodium: 322 milligrams

[coug]

TUSCAN MUSHROOMS

  

   
• 1/2 cup diced jarred roasted red bell peppers
   
• 1/2 cup diced pitted green olives
   
• 1/2 cup grated pecorino Romano
   
• 2 scallions, diced
   
• 2 tablespoons extra-virgin olive oil
   
• 1/2 teaspoon salt
   
• 1/4 teaspoon freshly ground black pepper
   
• 1 pound white button mushrooms, cleaned and stemmed
   
• 1/4 cup finely chopped fresh basil leaves
  

  

Directions

  

   

Preheat the oven to 400 degrees F.

   

In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.

   

On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.

   

Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

   

SERVINGS: 4; Calories: 220; Total Fat 18 grams; Saturated Fat: 5 grams; Protein: 10 grams; Total carbohydrates: 8 grams; Sugar: 3 grams Fiber: 2 grams; Cholesterol: 15 milligrams; Sodium: 954 milligrams

  

[TheNewMe_Jo]

Thanks for adding a GF section 🙂

[coug]

STUFFED TURKEY BURGERS

  
• 1 1/4 pounds lean ground turkey breast
  
• 1/2 cup chopped roasted red peppers
  
• 1/2 cup shredded part-skim mozzarella cheese
  
• 1/4 teaspoons salt
  
• Freshly ground black pepper

Directions

  

Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

  

SERVES 4

  

Calories: 199

  

Total Fat: 5 grams

  

Saturated Fat: 2 grams

  

Protein: 39 grams

  

Total carbohydrates: 2 grams

[coug]

KALE SLAW

  
• 1 head kale, stems removed and thinly sliced
  
• 1 large carrot, grated
  
• 1/2 an orange, juiced
  
• 1/2 a lemon, juiced
  
• Salt and freshly ground black pepper
  
• 1 tablespoon olive oil
  
• 1/2 red onion, sliced very thinly
  
• 1 slice bacon, cooked crisp and chopped
  
• 1 rounded tablespoon mayonnaise

Directions

  

Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

  

Serves 4

  

Calories: 136

  

Total Fat: 8 grams

  

Saturated Fat: 1 gram

  

Protein: 4 grams

  

Total carbohydrates: 15 grams

  

Sugar: 2 grams

  

Fiber: 3 grams

  

Cholesterol: 3 milligrams

  

Sodium: 245 milligrams