Gluten Free Garlic Red Pepper Chicken by clean monday meals

 

Gluten-Free Garlic Red Pepper Chicken

• by Janae Cox
 
• in Gluten-Free, Recipes
 
• on February 5, 2019

0

Want a great meal with a little spice? Your taste buds will have a party when they try the Clean Monday Meals recipe for Gluten-Free Garlic Red Pepper Chicken.

And if you’re wondering how spicy it is, just know that I am not a lover of spicy things, so this would be considered pretty mild by those who love spicy food.

Ingredients: 

• 1 tbsp cooking olive oil
• 4 chicken breasts
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dried basil
• 16 oz fresh green beans
• 1 tbsp grass-fed butter
• 3 tbsp coconut aminos
• 1/2 tsp ground ginger
• 1 1/2 tsp minced garlic or 3 cloves garlic
• 1/2 tsp crushed red pepper flakes

Instructions: 

1. Add 1 tablespoon olive oil to a large saute pan or cast-iron skillet—heat on medium-high.
2. Dice your chicken breasts into chunks approximately 1 inch thick. Once the pan is hot, add your chicken. Sprinkle salt, pepper, and dried basil on top of chicken. Stir—Brown on both sides.
3. When the chicken is browned, add butter, coconut aminos, garlic, ginger, and crushed red pepper flakes. Stir.
4. Chop your green beans into halves or thirds and add to the pan. Stir.
5. Cover and cook on medium to medium-low heat for 10 minutes, stirring frequently. Chicken should be cooked through, and green beans should be softened but not totally wilted.
6. Serve with rice or zoodles.

Skewerless Chicken Kabobs by Clean Food Crush

 

Ingredients

• 2 lbs chicken breast & thighs (skinless boneless), cut into 3/4-inch cubes
• 2 Tbsps olive oil or avocado oil, divided
• sea salt and ground pepper, to taste
• 2 large bell peppers, cut into 3/4-inch pieces (red & yellow)
• 2 medium zucchini, cut into 1/2-inch slices
• 1 large red onion, cut into wedges
• 1/2 pound medium fresh mushrooms, halved
• 1 cup ripe cherry tomatoes
• 3 cloves fresh garlic, minced
• 1 Tbsp Italian seasoning
• curly parsley, to garnish

Instructions

1. Season your chicken with sea salt and pepper on all sides.
2. Heat half of your oil in a large skillet over medium heat. Add in the chicken and cook, stirring occasionally, until golden-brown and cooked through, 10-12 minutes. Set aside and cover to keep warm.
3. Meanwhile, in a large bowl add all of your prepped veggies (besides tomatoes), garlic, Italian seasoning, and season with a pinch of sea salt and pepper. Stir to coat well.
4. Once the chicken is done and set aside, and preheat the remaining oil in the same skillet again over high heat.
5. Add seasoned veggies and cook for 4-5 minutes, or until tender-crisp.
6. Return the chicken back into your skillet together with the cherry tomatoes and toss to heat everything up.
7. Sprinkle with fresh chopped parsley and serve with brown rice or quinoa.
8. Enjoy!

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Air Fryer Boneless Skinless Chicken Thighs

• 1.5 lbs boneless skinless chicken thighs
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning

• Put boneless skinless chicken thighs in a bowl, drizzle with olive oil and sprinkle with salt, pepper, garlic powder and Italian seasoning. Toss with your hands to evenly coat chicken thighs with oil and seasonings.
• Put the chicken thighs in the air fryer basket in a single layer. Cook chicken thighs in the air fryer at 400F for 20 minutes.

BALSAMIC CHICKEN BOWLS - Clean Monday Meals Download

 

Ingredients:

 6 T balsamic vinegar

 1/2 C Zesty Italian Dressing 

1-1/4 lbs chicken tenders or breasts, trimmed 

2 heads broccoli, chopped 

1 C baby carrots, sliced in half 

1/2 pint cherry tomatoes

 1 t Italian seasoning 

3 T olive oil 

1/2 t garlic powder 

 fresh parsley salt and pepper 

Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray or line with parchment paper if your tray isn't already nonstick - the balsamic and Italian mixture will stick to it. Set aside. Whisk together the balsamic vinegar and zesty Italian dressing. Cut the breasts into small 1/4 or 1/2 inch pieces. Place 1/3 cup of the balsamic and Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes. Place broccoli and carrots on the prepared tray with the cherry tomatoes, Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. 

Roast the veggies for 10-15 minutes. Remove from the oven and flip around. Divide the veggies to each side of the tray and place the chicken tenders in the center. Brush 1/3 cup of the balsamic and Italian mixture over the chicken. Return to the oven and cook for another 7-15 minutes depending on the thickness of your chicken. Serve the chicken and veggies with the remaining balsamic and Italian mixture. 

**Tip: Like your tomatoes less roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they will be ultra tender.

Slow-Cooker Roast Beef with Warm Garden Potato Salad by ATK

Slow-Cooker Roast Beef With Warm Garden Potato Salad

SERVESServes 8 to 10

WHY THIS RECIPE WORKS

A quick sear in a skillet before transferring to the slow cooker gave the roast a flavorful dark crust before cooking all the way through. We cooked the roast at a low temperature, giving it a moist, even doneness and rosy color from edge to center. We gave the potatoes a head start in the microwave so they could finish cooking through perfectly in the slow cooker in the same time as the roast. However, to keep the green beans bright and crisp-tender, we kept them out of the slow cooker and briefly steamed them in the microwave. Look for an eye-round roast that is uniformly shaped to ensure even cooking. 

INGREDIENTS

1 (4-pound) boneless eye-round roast, trimmed

Kosher salt and pepper

2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces

7 tablespoons 

extra-virgin olive oil

1 ½ teaspoons 

garlic powder

2 pounds green beans, trimmed and cut on bias into 1-inch lengths

¼ cup chopped fresh parsley

1 shallot, minced

2 tablespoons 

white wine vinegar

2 tablespoons 

Dijon mustard

2 tablespoons minced fresh chives

*

BEFORE YOU BEGIN

You will need an oval slow cooker for this recipe. Check the roast's temperature after 1 hour of cooking and continue to monitor until it registers 120 to 125 degrees (for medium-rare). We prefer this roast cooked to medium-rare, but if you prefer to cook it to medium, cook the roast until it registers 130 to 135 degrees. Note that the roast needs to rest for at least 18 hours after salting.

1

INSTRUCTIONS

Sprinkle roast with 4 teaspoons salt. Wrap tightly in plastic wrap and refrigerate for at least 18 hours or up to 24 hours.

2

Microwave potatoes, 1 tablespoon oil, and ½ teaspoon salt in covered bowl, stirring occasionally, until almost tender, 8 to 10 minutes; transfer to slow cooker.

3

Pat roast dry with paper towels. Rub with 1 tablespoon oil, sprinkle with garlic powder, and season with pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown roast on all sides, 7 to 10 minutes. Place roast on top of potatoes, cover, and cook until beef registers 120 to 125 degrees (for medium-rare), 1 to 2 hours on low.

4

Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

5

Microwave green beans and ¼ cup water in large covered bowl, stirring occasionally, until crisp-tender, 8 to 10 minutes. Drain green beans and return to now-empty bowl. Drain potatoes and transfer to bowl with green beans.

6

Whisk remaining ¼ cup oil, parsley, shallot, vinegar, mustard, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper together in small bowl. Pour dressing over vegetables and gently toss to combine. Season with salt and pepper to taste. Slice beef thin against grain. Serve with potato salad.

the best soft chocolate chip cookies from pinch of yum website (shared with me from Amber Fuller...YUM!!!)

8 tbsp salted butter
1/2 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
1 egg
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips

*if using unsalted butter add 1/4 tsp per 1/2 cup butter

Preheat oven to 350.  Microwave butter for about 40 seconds to just barely melted.

Using stand mixer or electric beaters, beat butter with sugars until creamy.  Add vanilla and egg; beat on low speed until just incorporated.  10-15 seconds or so (if you beat the egg too long, the cookies will be stiff)

Add the flour, baking soda and salt.  Mix until crumbles form.  Use your hands to press the crumbles together into a dough.  It should form one large ball that is easy to handle (right at the stage between wet dough and dry dough).  Add chocolate chips and incorporate with your hands

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on cookie sheet.  Bake 9-11 minutes until cookies look puffy and dry and just barely golden.  WARNING: DON'T OVERBAKE.

Let them cool on pan for 30 minutes (I did about 15 minutes).  They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land.  Should stay soft for many days if kept in airtight container.  I also like to freeze them.

Amber's daughter in law, Whitney, triples recipe and freezes bunch of dough.  Can cook straight from frozen 12-15 minutes.

Another lady said can roll in health bits before baking.

Spinach and Rice Chicken in Perfect Meals cookbook by Tyson

(edited to how I make it)

Marinade chicken breasts in italian salad dressing overnight - I use about 4 breasts cut down the center longwise

1 pkg lipton chicken rice
1/3 cup italian salad dressing
4 cups chopped fresh spinach (I use about 3 cups)
2 tomatoes, diced
1/4 cup pitted ripe olives, halved

Cook rice per lipton package recipe.  Then add the rest of the ingredients to hot rice so spinach will wilt.

grill chicken and serve with rice

Also goes good with corn on the cob