Chicken Lettuce Wraps

I've been trying to limit my carb intake and I hate it but the good from it came this great lettuce wrap recipe. I like it spicy but the kids protest so I keep the red pepper flakes a bit lower than what's listed. It's something I could eat every day, but I don't.

Chicken Lettuce Wraps
Adapted from Tasty Kitchen

2 T rice vinegar
2 T brown sugar
1/2 t red pepper flakes
1/2 t ground ginger
2 t seasame oil
4 T gluten free soy sauce



Olive Oil, I use garlic flavored
4 chicken breasts, cut into bit sized pieces
4 garlic cloves, diced
1/2 C diced onions
1/2 C cashews, chopped
Lettuce leaves, rinsed and dried

Mix the vinegar, sugar, red pepper, ginger, seasame oil, and soy sauce then set aside.

Heat olive oil in a skillet and brown the chicken pieces. Add the garlic and onions toward the end to until tender. Add the cashews and sauce and saute for a few minutes until warm.

Wrap in the lettuce leaves.

1-2-3 Gluten Free Biscuits Review & Thick Chicken Soup

I don’t shop too often in Smith’s but when I was there searching for GF butterscotch chips I saw this box.



It’s a brand I’ve read about online but I sure didn’t think anyone in this area carried it, was I wrong! Two 1-2-3 Gluten Free boxes were staring at me and even though the price was a bit steep I had to pick them up. My excuse is that I need to review things for this blog, it’s working well so far. I wanted to do a chicken and dumplings type dinner but with biscuits instead of dumplings, luckily it turned out and the recipe is below. I was a bit put off initially by the ingredients they require for the biscuits, heavy whipping cream and half & half. For starter’s I rarely have whipping cream in the fridge and I never have half & half. Luckily I had some whipping cream leftover from the girls night and I substituted 1 T of melted butter with 1 C milk for the half & half (thank you Better Homes & Gardens), it worked out nicely. I liked that the box has recipes for more than just the biscuits. Inside they have recipes for cinnamon buns, veggie pizza, sausage balls, chicken pot pie, wrapped gouda appetizers, pigs-in-a-blanket, and chicken & dumplings. That’s a nice little bonus and now I want to try a few of those recipes too. I must say these biscuits are delicious, they’re a little flaky and not drying at all. I really enjoyed popping them in the microwave for 30 seconds and then spreading with jelly, it was a great breakfast. Hubby isn’t a big biscuit fan but he said they were the best he’s had, gluten filled and gluten free. If you’ve been struggling to find a good biscuit give these a try. One more note, the box states it makes 15 biscuits on the front and 16 biscuits on the back but I only got 10 out of it. I'm sure I just make mine a bit bigger than most and I did have to bake them 5 minutes longer than the box suggested.

Thick Chicken Soup
Adapted from Hey That Tastes Good

2 C leftover chicken, tore into bite sized pieces
Salt & pepper
2 T Olive Oil
1 medium onion, diced
4 carrots, peeled and sliced
3 ribs celery, chopped
6 garlic cloves, diced
½ C white wine
1 t Thyme
4 C GF chicken broth
¼ C GF flour (I used Gluten Free Mama’s Almond Blend)
GF Biscuits

Pour the olive oil in a large saucepan and add the vegetables. Cook over medium heat stirring frequently until they start to caramelize. Add the wine, thyme, chicken, and chicken broth. Bring to a boil then cover and simmer for 50 minutes. Before serving salt and pepper to taste and add the GF flour to thicken the soup to your desired consistency.

Serve the thick soup over a cut biscuit and enjoy!

Turkey Tetrazzini

It's time for a recipe.

Here’s another casserole and this one is a favorite of mine. It’s great for leftover turkey but also really good with leftover chicken. I like to buy the rotisserie chicken from Costco (gluten and MSG free) just so I can have leftovers to make this casserole. I didn’t know what the kids would think of this but they have gobbled it up each time it’s in front of them so it’s a winner at our house. This recipe does make a lot so I always freeze half of it.

Turkey Tetrazzini
Adapted from Allrecipes

16 oz gluten free spaghetti noodles (I use Tinkyada)
½ C butter
½ C GF flour (I used Gluten Free Mama’s Almond Flour)
3 C chicken or vegetable broth (make sure it’s GF)
2 C milk
1 2/3 C grated Parmesan Cheese
4 C chopped and cooked turkey or chicken
2 cans peas
1 C croutons or bread crumbs


Preheat oven to 350 F and lightly grease a 9x13 baking dish.

Bring a large pot of water to a boil, lightly salted with 1 T of Olive Oil. Add the spaghetti and cook until al dente. Drain and put in the baking dish.

Melt the butter in a large skillet over medium heat and stir in the flour. Mix in the chicken broth and milk. Cook and stir until it comes to a boil then stir in 1/3 C Parmesan cheese and remove from heat.

Mix the chicken broth mixture, turkey, and peas with the spaghetti. Top with croutons and the remaining cheese. Bake for 45 min or until its bubbly throughout. You can make this ahead and keep in the fridge until you’re ready to bake it, you’ll want to bake it about 1 hour if you do that.

I like to use fresh Parmesan mixed in the casserole and grated Parmesan for the topping.