Happy Fat Tuesday!!! I wish I could be down in New Orleans watching the parades and enjoying that amazing food, but alas I am here in Seattle watching the rain. BUT I decided what I can do is make something fabulous for dinner. SO I altered a recipe for Chicken Cajun Pasta to make it lighter and without gluten and diary..guess what. It’s Awesome! Give this a go if you’re in the mood!
Gluten/Dairy free Cajun Chicken Pasta. YUM!
Cajun Chicken Pasta (Gluten & Dairy Free!)
- 8 ounces uncooked gluten Free linguine ( I chose Quinoa Linguine)
- 1 pound chicken breast strips
- 3 tsp Cajun seasoning (or to taste)
- 1 tbsp olive oil
- 1 medium red bell pepper, sliced into slivers
- 1 medium yellow bell pepper, sliced into slivers
- 8 oz fresh mushrooms, sliced
- 1/2 red onion, sliced into slivers
- 3 cloves garlic, crushed
- 2 medium tomatoes, diced
- 1 cup fat free low sodium chicken broth
- 1/3 cup Lactaid
- 1 tbsp Red Mill flour
- 3 tbsp Tofutti cream cheese
- fresh cracked pepper
- 2 scallions, chopped
- salt to taste
- Cooking spray
Get all your ingredients sliced and prepared as above. Combine the milk, flour & cream cheese by hand or in a blender. Then set that aside:
Season raw cubed chicken with the cajun seasoning & garlic salt. Then spay a pan with cooking spray and cook chicken in a pan until fully cooked. Put that on a plate off to the side for later use.
In the pan you cooked the chicken, add more cooking spray, then saute the peppers, onions and garlic. Once the onion is transparent add the mushrooms & tomatos. Cook for 1-2 minutes.
Next add the chicken broth and stir. Cook about 1 minute, then add the milk/cream cheese mixture and stir well. Once all ingredients are combined, add the warm cooked linguine into a serving bowl and top and mix with the chicken and veggies off the stove. Combine so that pasta is fully covered, then add salt, pepper and chopped scallions to taste. Voila! This makes 6 delicious servings at 8 points plus points each.
Delicious! Enjoy and have a fantastic Fat Tuesday!
Posted in Diary of my attempts to stay lactose and diary free, gluten & dairy free recipes
Tagged allergies, allergy, Bell pepper, Broth, Cajun Chicken Pasta, celiac, Coeliac disease, Cook, dairy-free, diet, dietary struggle, elimination diet, Gluten-free diet, Mardi Gras, New Orleans, Seattle, struggle with food, Tofutti, weight loss, weight watchers
I adore my time with my girlfriends more than I can say. This weekend we had our bi-yearly get away but because we are in the NW we got snowed in, unable to make it over the penninsula. SO, we made the best of it and stayed at one of our lovely homes…on a houseboat! Every time we do one of these weekends, all 5 of us each make a different meal/course and we all share food, drink wine, play games, laugh, chatter, discuss and did I mention laugh?
Image & Recipe courtesty of Ocean Garden Products
Well lucky me, I have fantastic friends that also work with me on my dietary issues and always make things I can eat as well which is no easy feat. This weekend had three lovely treats involved, but I only have one recipe at this point. I’ll share the others because they were all fabu. We had Banana Bread, Mojito Sorbet and Shrimp Scampi! Yeah, seriously… my friends are AWESOME.
So, if you are up for cooking an incredible yet fairly easy dish, this shrimp is the bomb (and was gobbled up right away!)
1.5 lbs of raw peeled, deveined shrimp
1/4 C Olive Oil
2 small garlic cloves minced
2 small red peppers cut into strips
1 C onion thinly sliced
2 small green peppers cut into strips
1/2 C tomato sauce
1/4 C choped parsley
1/8 C capers
Salt and pepper to taste
Heat oil in a large pan then add the garlic, cook until fregrant (about 30 Seconds) Add the shrimp tossing it occaisionally. When the srhip are done (when they turn pink), remove them and put to the side. (Do not overcook!)
Add peppers and onion to skillet, saute them together until the onion is trasclucent and the peppers are tender. Add tomato sauce and parsley and stir them in well.
Return the shrimp to the pan, cover and simmer for two to three minutes, Sprinkle with salt, pepper and capers.
Great served over rice! Makes about 6 servings (although we 5 girls at it all!)
Posted in Diary of my attempts to stay lactose and diary free
Tagged allergies, allergy, Banana Bread, Bell pepper, celiac, cheese, Coeliac disease, Cook, Cooking, dairy free recipe, dairy-free, Deveining, diet, dietary struggle, dinner, easy recipe, eating out, Gluten Free, gluten free recipe, Gluten-free diet, lactose, lactose-free, lose weight, Olive oil, Onion, Recipe, shirmp recipe, Shrimp, Shrimp Scampi, Special Diets, weigh in, weight loss, weight watchers