Categotry Archives: One Dish Meal


Gluten Free Chicken Bog


Chicken BogI got this recipe here.  I changed it up a bit. But it was a delicious and fairly simple dish.  I think everyone liked it.  My problem has been finding sausages that are gluten free, dairy free and peach free….sigh, food allergies.  Anyway, here’s the recipe.  Some of the comments about the name of the dish was pretty funny.  This is a dish that came from a particular place – South Carolina – as far as I can tell.  I served ours with a salad.  But, any of your favorite veggies would do.  If you give it a try come back and let me know how you liked it.


Looking at the dish it looks like I may have used a rotisserie chicken to make this.  Which would totally make it even easier.  But, I would use that or thighs or breasts.  Don’t limit yourself by the cut of meat.

6 (5 to 7-oz) bone-in chicken thighs, trimmed of excess fat, or breasts or cooked shredded rotisserie
1 tablespoon olive oil
8 ounces smoked kielbasa sausage, cut into 1/2-inch-thick rounds
1 onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups long-grain white rice
Morton’s Nature Seasoning
Salt & Pepper

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Discard skin.

Pour off all but 1 tablespoon fat from pot and return to medium heat. Add sausage and onion and cook until onion is translucent and sausage begins to brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, chicken, 1 teaspoon salt, and 1 teaspoon pepper and bring to boil. Reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.

Remove chicken from pot and set aside. Stir rice into pot, cover, and continue to cook over low heat until rice is tender, about 20 minutes.

Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered, for 10 minutes. Serve.


Gluten Free Rosemary Lemon Chicken & Potatoes


I got the idea for this recipe from here.  It is super simple and comes together very easily.  It is almost a no-recipe recipe for me.  She’s a lot more precise at the original recipe than I am.

Rosemary Lemon Chicken
Rosemary Lemon Chicken


Chicken Breasts, boneless, skinless
Rosemary Sprigs (1/2-1 per chicken breast)
3-4 garlic cloves, chopped in big chunks
Potatoes (I used red) cut into quarters, lengthwise
1-2 (or more, if you like) lemons, sliced
Olive Oil
Salt & Pepper

Preheat oven to 425°.

In a 9X13 baking dish put down 1/2 the slices of lemon, 1/2 rosemary sprigs and 1/2 chopped garlic.  Salt and pepper your chicken breasts on both sides and place on top of lemon, rosemary and garlic.  Top with remaining lemon, rosemary and garlic.  Season potatoes and place those around and on top of chicken.  Drizzle olive oil on all of it.  Bake 30-60 minutes, until chicken and potatoes are cooked.  Cooking times will depend on how thick your chicken is and how much you cook.  Once cooked, cover/tent with foil and let sit for about 5 minutes.

Serve with salad or a side vegetable.


Gluten Free Pasta Fagiola (freezer to crockpot)


This recipe makes a large amount.  I divided it into two bags before freezing.


2- 15oz cans cannelini beans
1 medium onion, chopped
1 rib celery, chopped
1 handful baby carrots, chopped
4 cloves garlic, minced
1 cup tomato sauce
2 cups water
1 quart (4 cups) chicken stock
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt & Pepper
Morton’s Nature Season

*1 1/2 cups dried pasta (traditionally ditalini, I think.  They don’t make that in GF, I will probably use some small elbow)

Add all ingredients except pasta into two gallon bags.adding the pasta (3/4 cup per bag) when you put in crockpot.

Freeze.  Thaw in fridge.

Put in crockpot adding pasta, cook on low for 7-8 hours or High 3-4


Gluten Free One Pot Chicken, Potato & Green Bean Crockpot Casserole


This is an super simple and delicious recipe.

Chicken Breast Tenders (I used frozen)
Potatoes, cut into chunks (I used 4 potatoes)
Green Beans (I used 2 cans, drained)
Salt & Pepper
1/2 stick of butter, diced
2 Tablespoons dressing mix – I used the Ranch OR Italian Dressing Mix from my cookbook.
I put the chicken in and then salted & peppered it on both sides.
Chunked up potatoes.
100_3951Drained cans of green beans
Sprinkled dressing mix over all and dotted with butter


Cooked on high 2-3 hours, cook time will depend on chicken size and whether it’s frozen.


GF Baked Tacos


This is another Pinterest find.  It was a big hit.  Everyone liked it.  It was a last minute change and I didn’t have any lettuce or tomatoes, next time I will.  I made corn tortillas using the press I told you about a while back.  But, the original recipe she used store bought tortillas.  I did the oven crisping she mentioned on some of them, but then I stopped it was too much work and too hot to put the tortillas in there like she had explained.  They all turned out fine.  The weren’t crispy, more of a soft taco, which we like.  I bet you could do this with store bought crispy shells. 

1-2 Tablespoons olive oil
1/2 onion chopped
1 1/2 pounds ground beef or venison

7 oz tomato sauce
1 Tablespoon Taco Seasoning (recipe in cookbook- store bought is usually not GF)

1 can refried beans – I use La Costena Black Beans

Corn Tortillas – I made around 20 or so
Shredded Cheese, I’m not sure how much I used.  I just topped each taco liberally.

Preheat oven to 375°.
Lightly grease a 9 X 13 baking pan.

Put oil in a large skillet and saute onion until soft, add ground beef and cook through over med to med-high.  Stir in the taco season.  Drain off fat if necessary.  Add the tomato sauce and refried beans.  Mix thoroughly.

Fill each taco shell with meat mixture and top with cheese, place in pan.  Continue until you use up the meat or tortillas. 

Bake for about 15 minutes.  If you make these ahead you will need to double the time to get them heated through.

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Gluten Free Cheesy Chicken, Rice & Wild Rice Casserole


This is another Pinterest recipe.  If you LOVE wild rice then this is a recipe for you.  I found out that I’m not a huge fan of it and my kids, well, let’s just say that some of them were crying…..  If I do make this again, which at this point I’m not sure of, then I will not put as much wild rice in it, maybe a 1/2 cup or maybe just omit the wild rice altogether.  Without the wild rice this is pretty similar to the Rice Bake recipe in my cookbook.  Though it is a bit different and definitely has great flavor.
 3 Tablespoon olive oil
1/2 onion, chopped
1 handful baby carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced
2 cups cooked chicken, chopped OR shredded
2 cups cooked rice
16 oz prepared wild rice (2 cups cooked) I would not use this much IF I make this again.
1 teaspoon salt
1/2 teaspoon pepper OR to taste
1/2 teaspoon Costco Kirkland’s No-Salt seasoning
Cheese sauce:
2 cups chicken stock (DIVIDED use)
2 Tablespoons cornstarch
salt & pepper
Morton’s Nature Seasoning
2 cups shredded cheddar + 1 cup shredded cheddar (for topping)
Heat oven to 350
Grease a 9X13 baking pan
Sauté onion, celery an carrots in olive oil over medium heat in a large pot.  Cook until soft and caramelized, maybe 15 minutes.  Add garlic and cook 1 minute, stir.  Add the chicken and both rices. Turn off heat and set aside.
Make the cheese sauce using a medium pot bring 1 cup of stock to a boil.  In a separate bowl combine the other cup of stock, the spices and the cornstarch whisk until smooth.  Add this to boiling stock and whisk until begins to thicken. Reduce heat to low and add 2 cups cheese and stir until melted.  Add this to the chicken and rice mixture, stirring well.
Put the cheesy chicken mixture into prepared pan and bake 25-30 minutes.

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Bean & Cheese Enchilada Casserole


Bean & Cheese Enchilada Casserole

This is kind of a no recipe recipe.  

Preheat oven to 350.

Corn Tortillas
Refried Beans – I use regular, but you could use the spicy variety if you like it hot.
Enchilada Sauce
Mexican Shredded Cheese

Spray your dish with cooking spray or grease with oil or butter.  
Begin layering
the ingredients starting with tortillas, beans, sauce, cheese.  Keep
layering until your ingredients are gone.  Ending with the cheese.

Cooked until heated through, about 20-30 minutes.

I also have made this in the crockpot – turn out great I cooked it on low for a couple of hours. It did get kind of crispy around the edges, so you’ll have to watch for that.  Test it out based on how hot your crockpot gets


Lime Chicken and Cilantro Rice


2 handfuls of tiny baby carrots, sliced thin

½ a large Vidalia onion, chopped

3 cloves garlic, minced

2 large chicken breasts cut up

2 Tablespoons butter and/or olive oil

Seasoning for chicken – I use Costco No Salt Season

1 Tablespoon cornstarch

1 cup chicken stock

zest of 1 lime

juice of 1 lime

½ teaspoon salt

1 ½ cups uncooked instant rice

1 cup frozen peas

2 Tablespoons fresh cilantro, chopped


In a skillet put the oil/butter.  Add onions and carrots, let them start to sauté. After about 5 minutes, add the garlic and chicken.  Cook until chicken is no longer pink, about 5-7 minutes.

In a bowl, combine cornstarch stock, lime juice, zest and salt.  Stir until smooth.

Add to skillet and bring to a boil.  Cook and stir for a couple of minutes or until thickened. 

Stir in rice and peas, remove from heat; cover and let stand for 5 minutes. 

Just before serving, stir in cilantro.

Side note:  I used frozen chicken breast and cooked partially then, took them out and chopped them up.  I also didn’t have instant rice, as I don’t typically use this.  But, I did have 10 minute rice, another leftover, that I thought I could use up in this dish.  But, next time I would probably just use cooked rice and cut the liquid by ½.  At worst I’d end up with a little bit of a saucy dish.  I could stir it into the meat mixture or just serve the mixture over the rice.  This would be a great way to use up leftover rice.  You’d need about 3 cups cooks.