Wednesday, April 15, 2009

Gluten Free Recipe for Chicken Tenders

During my hiatus, my husband and I became increasing aware of your son's stomach issues. As he has gotten older and more equip to communicate with us, we have gradually figured out that, he keeps a stomachache...all the time.

After a few initial tests, which came back negative, our pediatrician threw out the possibility of Celiac Disease, more commonly known as a gluten allergy, and referred us to a specialist. We have approximately 8 weeks until our appointment so I decided to experiment a little with our diet by gradually dropping gluten.

Well, I must say that this has been a real learning experience. Here is a list of the things I have learned:

1. You can buy just about any gluten-free item you are craving: cakes, granola, bread, cookies, etc., if you have won the lottery. My grocery bill has felt the sting of this one.
2. Trader Joes is by far the most reasonably priced grocery store for gluten-free products.
3. Gluten-Free bread is tastes pretty good and the whole family has eaten it.
4. Watch out, going gluten-free can play bad tricks on your digestive system. Ward off constipation by increasing your intake of veggies and fruits.
5. Many of our suppers were already gluten-free. The challenge has come with breakfast and lunchbox meals.

In a nutshell, I am on the prowl for inexpensive, fast, easy and portable gluten free meals. Last night, we came across a great meal that satisfied everyone. I located the recipe in one of my favorite Rachel Ray cookbooks and adapted it more to my liking.

Gluten Free Chicken Tenders and Dip

3 Tablespoon each – sesame seeds, poppy seeds, grated parmesan cheese, dried minced onion
1 Tablespoon – garlic powder
Olive oil
Chicken tenders
4 oz low fat cream cheese
½ cup low fat buttermilk
1 grated carrot
1 celery stalk – finely chopped
2 green onions – finely sliced.

Directions:
Mix all seeds, cheese and garlic in a bowl. Coat chicken with olive oil and place in seed mixture to coat. Place on baking sheet and bake at 375 for about 25 minutes (or until done).

Using an electric mixer, mix cream cheese and buttermilk until combined. Stir in carrot, onions and celery. Add salt and pepper if desired. EAT!


2 comments:

Julie said...

http://crockpot365.blogspot.com/

I don't know if you have seen this website yet, but Stephanie has over 365 gluten free recipes all made in the crock pot.

Billie said...

Mmmm, these sound good and easy to make. Thanks!