Gluten Free Dairy Free Chicken Veggie Nuggets Food
GLUTEN FREE CHICKEN NUGGETS (EASY)
I made these today for a daycare and they were a big hit. The taste reminds me of french fries. They were so good I didn't even dip them in anything. So easy to make. Use flavored mayo to mix it up a bit. They dont keep very well as the potato flakes will soak up moisture and become mashed.
Provided by FlamingoSushi
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat oven to 400 degrees.
- Cut chicken breasts into "nuggets"
- Rinse and dry nuggets.
- Put in bowl and coat with mayo.
- Put potato flakes in different bowl and coat nuggets.
- Place nuggets on baking sheet and put into oven for about 20 minutes or until done, flipping once to brown evenly.
- Enjoy!
DAIRY FREE CHICKEN PASTA PRIMAVERA (GLUTEN FREE)
I created this and it is delicious and dairy free! Pasta primavera is an Italian-American dish that consists of pasta and vegetables. A meat such as chicken, sausage or shrimp is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors ('primavera' meaning the season of spring). Classic pasta primavera is based on a soffritto of garlic, olive oil, and Parmesan cheese, but versions based on a heavier cream or Alfredo sauce are also common. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers. Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli. If using longer types of pasta, such as spaghetti or fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles.
Provided by UmmBinat
Categories One Dish Meal
Time 45m
Yield 3 , 3 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil (I use canola oil here) reserving 2 tbs.
- Add rice flour and stir until bubbling and cook just 1 minute over medium-high heat.
- Gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate.
- Remove from heat and add Helmans olive oil mayonnaise to be soy free. Mix and return to heat whisking for 1/2 -1 minute.
- Remove from heat and adjust seasoning with sea salt.
- Heat remaining 2 tbs oil (I use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste.
- Add frozen peas to chicken and cook a minute or 2 until no longer frozen.
- Steam carrots and mushrooms individually in salted water until cooked to desired tenderness.
- Mix all together.
- Serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour.
- Enjoy!
GLUTEN FREE DAIRY FREE CHICKEN & VEGGIE NUGGETS
Make and share this Gluten Free Dairy Free Chicken & Veggie Nuggets recipe from Food.com.
Provided by redcrystal
Categories Lunch/Snacks
Time 1h
Yield 20 nuggets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Line a large baking tray.
- Remove excess liquid from the zucchini. Place zucchinim chicken, carrot, and egg in a large bowl. Season with salt and pepper. Mix until well combined.
- Place breadcrumbs on a large plate. Shape the mixture into nuggets and push into the breadcrumbs.
- Place on the prepared baking pan. Continue until no mixture remains
- Spray nuggets with oil.
- Cook for 15 to 20 minutes, turning the nuggets halfway during cooking or until golden and cooked through.
- Freezing Directions: Place cooked nuggets into a freezer bag. Remove as much air as possible, seal, label and freeze.
- To serve: Thaw. Heat through.
Nutrition Facts : Calories 142.9, Fat 2.8, SaturatedFat 0.8, Cholesterol 46.5, Sodium 239.9, Carbohydrate 23.6, Fiber 2.4, Sugar 4, Protein 5.8
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