Chicken Parmesan

A  favorite in our house!

You will need:

4 chicken breasts pounded to about 1/2 inch
1 1/2  cups of brown rice flour
2 eggs
extra virgin olive oil
splash of dry white wine
Marinara tomato sauce
Fresh mozzerella
garlic powder
salt and pepper
fresh italian parsley minced
Your favorite gluten free pasta


Start by generously seasoning the chicken breast with garlic powder, salt and pepper. Dredge chicken in egg first and then in to flour. Repeat so it is "double dredged" Place chicken in to preheated pan with olive oil and cook over medium heat until lightly browned on both sides and cooked through (about 5 minutes on each side) add a splash of wine and some additional garlic powder and salt. Meanwhile prepare pasta and set broiler to "high" Top each chicken breast with a bit of sauce and fresh mozzerella and cook under broiler until cheese melts. Serve on top of pasta and sprinkle with parmesean!

Mozzarella and tomato meatloaf

This meatloaf is delicious. You'll need a simple gluten free cornbread to use as a filler. You can bake the cornbread first and then serve the remaining cornbread with the loaf as a side. I got my cornbread recipe from gluten free mommy  http://glutenfreemommy.com/gluten-free-cornbread/

While the cornbread is cooking you will also need to roast your garlic. Simply cut off the top of a head of garlic sprinkle with salt and olive oil and cook on a  baking sheet at the same time as the cornbread. 400 degrees for 20 minutes


You will need

1 1/2 pounds of ground beef 80% lean (You may also use a meat mixture if preferred such as pork, veal or lamb)
 1 egg
1/2 cup crumbled cornbread
2 tablespoons of olive oil
1 small container of marinated mozzarella ball and tomato salad in olive oil ( cut the tomatoes and mozzarella in halves)
1 small onion minced
1 head of roasted garlic removed from skins and mashed
seasoned salt
black pepper

Preheat oven to 325 degrees

Combine meat mixture with all remaining ingredients and form in to a large loaf. Bake at 325 for about 1 hour and 10 minutes. Serve with mashed potatoes and green beans..Enjoy!



I made another recipe using roasted garlic and tomato and mozzarella...I didn't take a picture of it but it was sooo good...this was a vegetarian pasta dish..

Roasted Tomato and Mozzarella Pasta:

You will need:

1 cup of cherry tomatoes 
1 cup of fresh mozzarella balls
1 head of garlic
Fresh basil minced
1/4 cup of olive oil
splash of dry white wine
1 pound of your favorite gluten free pasta (I used a corn based fettucini)

Preheat oven to 400 degrees. Cut top off garlic head and sprinkle with olive oil and salt. Place tomatoes on the same baking sheet as garlic and sprinkle with olive oil and salt as well. Roast for 30 minutes until garlic is soft and tomato skins burst. Meanwhile cook your pasta until el dente and drain. Toss pasta with garlic pressed from their skins, roasted tomato, mozzarella balls, basil, olive oil and wine and return to low heat for about 2 minutes. Sprinkle with salt and pepper and serve hot with a crusty gluten free bread. Delicious!