Yoyo's Rice Krispe Chicken

This recipe is a HUGE hit with kids!  My dad, God rest his soul, made up this recipe when I was little.  It's super easy and is fast to make. Plus, it can be gluten-free if you use the Gluten-Free Rice Krispies. It's also a much better version of store bought breaded chicken nuggets.

It only takes 4 steps.  First, trim the chicken and slice into strips.


My favorite part as a kid, was to squish up the Rice Krispies in a ziplock bag  (who am I kidding, I still love it)!  There is just something very satisfying about "popping" the Rice Krispies like bubble tape to crush them up for the coating.  I used about 3/4 of a box for one bag of frozen chicken.


Then crack 3-4 eggs into a flat bottomed dish and whip them with a fork until blended. Pour the crushed Rice Krispies into another flat bottomed dish then add 1 tsp. salt, 1/4 tsp. pepper and mix.

Last, dip each cut piece of chicken in the egg, then roll in the Rice Krispie mix.  Add to a skillet on medium heat with 2 tbsp. olive oil.  Cook on first side without moving tenders around as much as possible.  After about 3 mins. check to make sure the first side is golden brown, then flip once.  If you move them around/flip them too much before the first side is "set" the breading will separate. After they are "set", the breading will stay on.  When both sides are golden brown, they are done.

Crustless Sausage and Veggie Pizza

If you're allergic to tomatoes and gluten (wheat) like me, it

can be really hard to satisfy your craving for a good pizza. I love making traditional pizza with gluten free frozen pizza crusts but some of them do NOT taste so great. This is a great recipe that is super easy but also cuts down on calories since there is no crust.  It's also great for those people who are eating low-carb.  It's very loosey-goosey as my mother always says.  You can use whatever leftover meat and veggies you have in the fridge. It's the olive oil, garlic and Italian seasonings that really make it taste like pizza.

First, brown your favorite ground meat - I love to use turkey sausage but it works the same for any ground or shredded meat - like chicken or pork! Add 2 tsp of olive oil (or oil of your choice) to the bottom of the pan. I also like to add a clove of minced garlic and a chopped onion to the meat while it is cooking. Crumble the meat as it cooks until it gets "browned" like the picture above.  (When I took this picture it didn't have the garlic or onions added).  I then add Italian seasoning (or oregano, basil, and thyme), salt and pepper to taste.

While the meat is browning, slice and/or dice up the veggies of your choice and add them to a 9 x 9 square pan.  (You could also use a round one, it doesn't make any difference.)  I normally like to dice the veggies but this time I didn't. I used red pepper, zucchini, and asparagus. The oil from the meat will be enough to keep it from sticking to the sides of the pan.  If you're worried there isn't enough, then spray the pan with cooking spray.  Add the ground meat on top of the vegetables, then cover with shredded mozzarella.  Pop it in the oven at 350 degrees until it's melted and bubbly and viola dinner is served!

Ingredients Needed:

Salt, pepper and Italian seasoning to taste

1 lb. ground or shredded meat 

• turkey sausage, sausage, turkey, chicken, or beef

1 onion

1-2 garlic cloves

4-8 oz. shredded mozzarella

2 cups veggies of your choice cut or diced

• I've used carrots, sweet peppers, zucchini, squash, broccoli, cauliflower but really any will work.

Easy Gluten Free Fried Chichen

My kids really love this one.  My son said it's better than a local fast food chicken restaurant!

• Chicken pieces or sliced chicken breast
• Vegetable Oil (enough to fill the pan 1/4 way up)
• 3 Eggs
• 1 cup Gluten Free Flour Blend
• Salt & Pepper to taste

Pour the vegetable oil into a frying pan and put it on medium/high heat.  Don't get it too hot or it will splatter everywhere and scorch. Yuk!  Then in a shallow dish add the eggs and beat until fully combined.  In another shallow dish mix the Gluten Free Flour Blend salt and pepper.  You could also add garlic power and onion powder if desired.  Roll one chicken piece at a time in the eggs, then in the flour mixture.  Add to pan when the oil is hot.  Repeat for the rest of the chicken.  Cook until golden brown on the outside and "white" on the inside.  That's it.  The picture above features the Sauteed Garlic Brussels Sprouts and Stir Fry Summer Veggies.

Mexican Bean Pan Fry

2 cans Green Beans
1 can Garbanzo Beans
1 can Black Beans
1 Red Onion
2 Garlic Cloves
2 t. Sesame Seeds
1 T. Olive Oil
1 T. Lemon Juice
2/3 c. Chicken Broth or Vegetable Broth
1/2 t. Tumeric (or Cumin)
1 t. Allspice, ground

Heat oil then add garlic and onion.  Saute about 2 minutes then add all of the beans and stir in lemon juice, tumeric, allspice and chicken broth.  Bring to a boil then reduce heat and simmer 5-7 minutes.  Toast sesame seeds in a separate pan until golden brown then sprinkle over bean mix and serve.

Chipolte Crock-pot Chicken

4-5 Chicken Breasts
1 c. Chicken Broth
1 8oz. package of Cream Cheese, divided
1/4 c. butter, divided
2-3 cloves Garlic, minced
1/2 c. Fat Free Half and Half
2 T. Chipotle spice rub
1/2 Onion, finely diced
1 T. Corn starch (or flour)

Dissolve corn starch in chicken broth and place everything in crock-pot.  Cook on high for 4-6 hours depending on your crock-pot.  You can use frozen chicken breasts, just adjust for a longer cooking time. You can also cook this all day on low while at work and your main course is done when you get home!

Easy Crockpot Chicken

4-5 Lg. Chicken Breasts
1-2 Celery Stalks, diced or 1 t. Celery seed
1 pkg. Onion Soup Mix
1/4 c. Lemon juice or 1 whole lemon juiced
1 c. Chicken Broth
3 cloves Garlic
1/2 t. Pepper
1 t. Salt
1/2 t. any/all of the following: Parsley, Sage, Rosemary, Thyme, Taragon

Put everything into crock-pot and cook about 4-6 hours depending on whether the chicken is frozen or not. I made it with frozen chicken breasts and removed them half way though after they had thawed and trimmed them then put them back in to finish cooking.  You can also cook this all day on low while at work and your main course is done when you get home!  When the chicken is done, it literally falls apart because it is so tender!

Quick and Easy Gluten-Free Pesto Sauce

Since I'm allergic to tomatoes, when I cook marinara sauce for the family on spaghetti night, I need something quick and easy to make for myself. I've made this by trial and error pulling out what we have had on hand.  This is the winner of all the variations I've tried.  It's super yummy and easy to adjust for what you have on hand in your kitchen.

1 small jar of Gluten Free Pesto Sauce
1 tsp olive oil
1 tsp minced garlic (I keep a jar in the fridge at all times)
1 onion, diced
1/2 carton of mushrooms, diced
1/2 can of sliced black olives
20-ish slices of pepperoni, diced (also always on hand in our house for homemade pizza)

In a large frying pan, add the olive oil, garlic and onions.  Saute until getting translucent but not soft.  Add the pepperoni, mushrooms and olives.  Stir until well mixed and the mushrooms start to soften.  Then pour the Pesto sauce over the top and stir until heated through. Simmer a few minutes and serve over your favorite gluten-free pasta.  My favorite noodles are the Thai Kitchen Stir Fry Rice Noodles.    Garnish with parmesan cheese.

The garlic bread shown was made by thawing an Udi's brand hamburger bun,  topping it with butter then spreading minced garlic (from the jar) on top.  Cover with shredded mozzarella and sprinkle with Italian seasoning.

Making "The Best Taco Seasoning Ever" for a large group of people

I have now made this recipe (http://www.allergenfreemom.com/2013/01/best-tacofajita-seasoning-ever.html) twice for a large group of people (40+ each time) and it was a HUGE success both times.  It was so inexpensive and easy to do, I wanted to share my tips and explain how I did it for anyone else who might like to try it.  I highly recommend it for any occasion!

Both times I used 3 5+ lb packages of ground beef which is much cheaper when you buy it in "bulk" that way.  At Aldi it cost less than $35 so it is super economical.  First, I browned the meat in a large frying pan in batches about 2.5 lbs each.  I drained the meat as I went, then put then meat in my turkey roaster.  After all the meat was browned and transferred over to my turkey roaster I added the water and the seasonings.  I highly recommend utilizing prep bowls to measure the individual spices since in this case you will be multiplying your recipe by 15 times! That way as you are counting out teaspoons etc. and you lose count, because you will lose count I promise, you can start over easier.

A word about the water.  It is tricky because when you are cooking a regular batch of this recipe on the stove you will be using a large frying pan over the stove and it is easy to bring the liquid to a boil.  However, when have this large a batch in the turkey roaster it is harder to bring the liquid to a boil and it takes significantly longer to boil the liquid down.  I would say if you put the turkey roaster on high (450-ish) closely watched for about at least an hour to an hour and a half it should be good.   Otherwise depending on when you want to serve it you can adjust the heat.   Make sure to leave the lid off during this time otherwise the liquid is trapped in the roaster and it does not boil down.

Both times I served the meat in the turkey roaster while it was still plugged in on low and it worked out great.  I set up the rest of the food in a taco bar fashion or assembly line and it worked out great.

Asian-flavored Quinoa Salad

This is one of my favorite recipes from Weight Watchers.

3/4 c. uncooked quinoa
1 1/2 cups chicken broth
1 T. rice vinegar
2 T. orange marmalade
2 t. dark sesame oil
1 T. fresh minced ginger
1 c. shredded carrots
1 c. shredded red cabbage
1 small red pepper, thinly sliced
3 T. fresh chopped cilantro
2 T. thinly sliced scallions
1 T. toasted sesame seeds

In a small saucepan, combine broth and quinoa; bring to a boil over high heat.  Reduce heat to low; cover and simmer for 10 minutes.  Meanwhile to make the dressing, in a small bowl whisk together vinegar, marmalade, oil, ginger, and salt; set aside.  After quinoa has cooked for 15 minutes, remove pan from heat and stir in carrots, cabbage, peppers, and dressing; mix thoroughly.  Garnish with cilantro, scallions, and sesame seeds.  Serve warm or chilled.

1 heaping cup = serving  6 Weight Watcher's Points Plus

Broccoli Chicken Stir Fry with Rice Noodles

This is my husband's creation, and it is absolutely delicious!  It is gluten and soy free.

8 oz. Stir Fry Rice Noodles
3 lg Chicken Breasts, trim fat
8 oz. Broccoli, chopped
4 eggs, beaten
2 Tbsp. butter
1-2 Tbsp. Olive Oil
2-3 Cloves Garlic
1-2 tsp. Mrs. Dash Grilling Chicken flavor
Salt and Pepper to taste


In a large pot, boil water.  Butterfly the chicken breasts, then cut into 1/4 inch strips.  Chop the broccoli into small pieces.  Put the chicken, broccoli, oil and garlic in a large pan or wok then sprinkle with salt, pepper and Mrs. Dash.  Cook until just done then cover and remove from heat.  After the water comes to a boil, remove from heat and add noodles.  Soak noodles for 7-8 minutes then drain.  In a large flat frying pan melt the butter, add noodles, and push them to the outside of the pan.  Add the eggs to the open space in the middle and begin to cook.  When the eggs begin to set, fold eggs into noodles until fully incorporated.  Add the egg/noodle mixture to the chicken/broccoli mixture in the large pan or wok and mix.  Heat if needed and serve.

Creamy Parmesan Chicken

4 Chicken Breasts (large, boneless, skinless)
1/2 cup Canola Mayonnaise
1/3 cup Parmesan Cheese, grated
2 Cloves Garlic
2 tsp Italian Herb Seasoning, divided
2 tsp Grilling Mrs. Dash Chicken flavor seasoning, divided
2 slices Gluten Free bread
1/2 tsp Onion powder
1/4 tsp black pepper

Preheat oven to 450 degrees.  Trim the fat off of the chicken then cut the breasts in half to make 8 servings.  Then place the chicken in a 9 x 9 baking dish.  Mix the Mayonnaise, Parmesan Cheese, Garlic, 1 tsp Italian Seasoning and 1 tsp Grilling Mrs. Dash  in a small bowl.  Spread the mixture over the chicken breasts.  Toast the gluten free bread in the toaster until crunchy but not burned on the edges.  If it gets too dark on the edges, break off and discard.  Crumble toast into a bowl, then add 1 tsp Italian Seasoning, 1 tsp Grilling Mrs. Dash, onion powder and black pepper and mix well.  NOTE: if the toast seems too moist after crumbling it up, put the crumbled mixture in a flat dish in the oven for a couple of minutes to crisp.  Sprinkle breading over the top of the chicken. Bake for about 30 minutes and serve.

8 servings - 4 Weight Watchers Points each

Quick and Easy Vegetable Stir Fry

1 medium onion, sliced
1 bag of fresh spinach
1 box of fresh mushrooms, sliced
3 cloves garlic, minced
1 cup broccoli slaw
1 cup cole slaw mix
1 tsp olive oil
1 tsp Mrs. Dash Chicken Grilling seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp Chinese Five Spices seasoning

Add olive oil to saute pan then add the garlic to the pan and brown.    Next add the onion, mushrooms, cole slaw mix, broccoli slaw mix, and saute until it starts to soften.  Then add the rest of the ingredients and cook until soft.  Serve by itself or over rice.

1 cup serving = 1 Weight Watchers Point (without rice)
2 cups = 3 Weight Watchers Points (without rice)
The whole recipe is only 6 Weight Watchers Points but good luck eating it all.  It makes at least 4 cups.

Spinach and Black Bean Saute

This makes a really filling meal that is nutrient dense and if you eat the whole thing it is only 10 Weight Watchers Points Plus.  It is super quick and easy!

1 9oz. bag of fresh Spinach
1 can Black Beans
1 teaspoon Olive Oil
2 cloves Garlic, minced
1 teaspoon ground Cumin
Salt, Pepper and/or Mrs. Dash to taste

Place olive oil in pan and cook garlic until lightly browned.  Add all other ingredients and saute until spinach is soft and beans are heated through.

Turkey Meatloaf (they'll never know it's NOT ground beef!)

1 Egg, lightly beaten
1 Tablespoon A1 Steak Sauce
1 Tablespoon Worcestershire Sauce
1/4 cup Brown Sugar
1 medium Onion, finely chopped
2 cloves Garlic
1 teaspoon Mrs. Dash Chicken Grilling blend
1 teaspoon dried Parsley
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup whole Flax seed, grind in a coffee grinder
1/3 cup shredded Cheddar Cheese
1 pound ground Turkey (approx.)
3/4 cup Gluten-free Rice Krispies

Preheat oven to 350 degrees.  In a large bowl mix egg, A1, Worcestershire sauce, brown sugar, onion, garlic, Mrs. Dash, parsley, salt, pepper and ground flax seed.  Stir in cheddar cheese, Rice Krispies, Turkey and mix well.  Spread into loaf pan and bake for 55 minutes or until a thermometer inserted in the middle reads 160 degrees.  If desired, spread sauce listed below over the turkey loaf for the last 5-10 minutes and/or serve the sauce separately.

For those who are following Weight Watchers this recipe is 4 points per serving not counting the sauce.

Dad Don's Special Steak Sauce
(great for this turkey loaf or over hamburgers, steak, etc.)

2 parts ketchup
1 part A1 steak sauce
2-3 cloves garlic, minced
minced onion to taste

Best Taco Seasoning Ever!

This is a recipe I created as a quick and easy alternative to the typical packaged taco seasoning which is full of MSG and other off limit ingredients.  

1/2 teaspoon dried Onion
1/2 teaspoon dried Garlic
2 teaspoons Cumin
1 Tablespoon Chili Powder
1/4 teaspoon Oregano
1/2 teaspoon Salt
1 teaspoon Black Pepper
1/4 teaspoon Red Pepper

Mix all ingredients together in a small bowl.  Pour over 1.5 pound of browned and drained ground beef.  Add 1/2 cup of water and simmer while stirring frequently until it thickens.  This recipe works great for ground beef, ground turkey and shredded chicken.  We have this once a week in my house.