FIERY CHIPOTLE RICE & SAUSAGE

1 lb. spicy turkey sausage (such as Oscar Meyer 2/3 Less Fat Turkey Sausage)
Cooking spray
1 each yellow, green, and red pepper, and onion, chopped or sliced
1 c. brown rice
3/4 c. celery, chopped
1 t. thyme
3/4 t. sugar
14-1/2 oz. can fire-roasted diced tomatoes, undrained
1 beef bouillon cube (Herb-Ox) dissolved in 10 oz. water
1/2 to 1 T. chipotle powder (because Celiacs can't have chipotle chiles in adobo sauce)

1. Heat cooking spray in a Dutch oven coated with cooking spray over medium-high heat. Add the sausage; cook 7 minutes or until browned. Remove from the pan, and drain.

2. Add the peppers and onions and the remaining ingredients to the pan, and bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender. Remove from heat, and stir in the sausage. Cover and let stand for 10 minutes.

SUNDRIED TOMATO & CHICKPEA SPREAD

1 clove garlic
15-1/2 oz. chickpeas
3 T. fresh lemon juice
salt and pepper
1/4 c. olive oil
1/4 c. chopped sundried tomatoes

1. Dump in food processor and blend away till smooth. Let it rest for a while so the flavors can meld and blend.

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PEASANT STEW

1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
1-1/2 lb. chicken breasts
1 c. chopped onion
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (4.5-ounce) can (or fresh) chopped green chiles, undrained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 large zucchini, chopped
1/4 c. minced fresh cilantro

1. Combine cumin, salt, and pepper; sprinkle over chicken.

2. Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans and zucchini. Cover; cook on high-heat setting 1 hour.

CHICKEN, RICE, & ARTICHOKE HEART CASSEROLE

2 T. olive oil, divided
3 chicken breasts, cooked and chopped
3 garlic cloves, minced
3 c. finely chopped onion
2 c. uncooked long-grain rice
3 c. no-salt-added chicken broth
1 c. dry white wine
1 T. dried rubbed sage
1 T. dried thyme
1 t. salt
1/2 t. freshly ground pepper
2-1/2 c. frozen green peas
2 c. diced plum tomato
1 can artichoke hearts
3/4 c. roasted red bell peppers, thinly sliced into strips

1. Preheat oven to 400º.

2. Heat 1 tablespoon oil in pan over medium heat. Add onion and rice; sauté 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken; top with peas, tomato, and artichokes. Bake, uncovered, at 400º for 50 minutes; stir after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with pepper strips.

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Another Cooking Light recipe adaptation.

CHICKPEA, CHICKEN AND ZUCCHINI STEW

1 t. olive oil
1 c. chopped onion
1-1/2 t. minced fresh rosemary
2 garliC cloves, minced
3 c. chopped zucchini
1/4 t. freshly ground black pepper
1/8 t. salt
1/2 pound ground chicken
4 c. fat-free, less-sodium chicken broth
1/4 c. dry white wine
3 T. tomato paste
1/2 t. crushed red pepper
2 (15-1/2 oz) cans chickpeas (garbanzo beans), rinsed and drained
2 (14-1/2 oz) cans diced tomatoes, rinsed and drained
1 bay leaf

1. Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.

2. Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf.

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Adapted from a Cooking Light recipe.

PUMPKIN CHEESECAKE

Crust:
8 oz. Envirokidz Vanilla Animal Cookies (or other gf cookies)
1-2 T. butter or stick margarine, melted
Cooking spray

Filling:
3 (8-oz) blocks fat-free cream cheese, softened
2 (8-oz) blocks 1/3-less-fat cream cheese, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
3 T. cornstarch
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. salt
Dash of allspice
2 t. vanilla extract (or 1/2 t. Authentic Foods Vanilla Powder)
4 large eggs
1 (15-oz) can pumpkin

1. Preheat oven to 400°.

2. To prepare crust, place cookies in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

3. Reduce oven temperature to 325°.

4. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

5.Pour cheese mixture into prepared crust; bake at 325° for 1 hour or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cut and serve.

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I brought this to the OKC Celiac Meeting last night and it was a hit! Not a scrap leftover!

Adapted from a Cooking Light recipe.

CANNELLINI STEW WITH SAUSAGE & KALE

2 tsp. vegetable oil
1 tsp. minced garlic
8 oz. smoked turkey sausage, cut into 1/4-inch-thick slices
1 c. water
1 c. chicken broth
2 (14.5-oz.) cans cannellini beans or other white beans, rinsed and drained
4 c. chopped kale
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/8 tsp. salt
2 T. fresh lemon juice

1. Heat the oil in a large saucepan over medium-high heat.

2. Add minced garlic and sausage; sauté 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil.

3. Cover, reduce heat, and simmer 5 minutes or until kale is tender. Remove from heat; stir in lemon juice.

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I was skeptical while making this - I thought it wouldn't have enough flavors to be good. But I was wrong! This is amazing!

Recipe from Cooking Light.

SPICY CHICKEN SOUP

1 T. olive oil
1 c. onion, diced
2 T. chili powder
1 T. orange rind, grated
1 t. crushed red pepper
4 garlic cloves, minced
2 c. chicken breast, cooked & shredded
1/2 c. fresh orange juice
4 (10 1/2-ounce) cans chicken broth, divided
2 c. red bell pepper strips
1/3 c. julienne-cut carrot
1/3 c. Anaheim chile, diced & seeded
2 T. jalapeño pepper, diced & seeded
1/2 t. salt
4 c. green cabbage, coarsely chopped
4 c. vegetable juice
1 c. wild or brown rice, dry
1 T. chili powder
3 c. navy beans, drained & rinsed

1. Heat oil in a large nonstick skillet over medium heat. Add the onion and next 4 ingredients (onion through garlic); sauté 4 minutes or until the onion is tender. Stir in chicken and orange juice; bring to a boil. Cook for 2 minutes or until the liquid is almost evaporated, stirring constantly. Add 1 can broth; bring to a boil. Stir in the bell pepper, carrot, Anaheim chile, jalapeño, and salt. Cook over medium heat 15 minutes or until vegetables are tender. Set aside.

2. Combine remaining 3 cans broth, cabbage, vegetable juice, rice, and 1 tablespoon chili powder in a large Dutch oven; bring to a boil. Reduce heat, and simmer 20 minutes. Add chicken mixture and beans; cook an additional 45 minutes.

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Adapted from a Cooking Light recipe.

BARBECUED EGGPLANT & LENTILS

6 c. cubed eggplant
1 T. olive oil
1 T. soy sauce (or substitute)
1 T. lemon juice
2 t. paprika
1 t. dried oregano
2 garlic cloves, minced
Cooking spray
2 c. carrot, diced
2 c. tomato juice
1 T. white wine vinegar
1 T. honey
1/4 t. salt
1 (28-ounce) can diced tomatoes, drained
2 c. lentils, cooked

1. Preheat oven to 375°.

2. Combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 30 minutes.

3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add carrot; sauté 5 minutes or until lightly browned. Add tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in lentils and eggplant mixture. Reduce heat; simmer 35 minutes or until thick.

4. Spoon mixture into a casserole dish coated with cooking spray. Bake at 375° for 10 minutes or until browned.

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Adapted from a Cooking Light recipe.

BREAKFAST CASSEROLE

32 oz. package frozen southern-style hash browns (Ore-Ida is gf)
1 each: yellow, orange & green bell pepper, chopped
10 whole eggs
15 egg whites
1 lb. breakfast sausage (Honeysuckle White is gf)
Tony Chachere's cajun seasoning
salsa

1. Cook sausage according to package directions, drain grease and set aside.

2. Spray a 13x9 pan with cooking spray. Spread frozen hash browns into a single layer.

3. Spread crumbled sausage evenly on top of hash browns.

4. Crack eggs and egg whites into a large bowl and whisk until frothy. Add chopped bell peppers and lots of Tony C's cajun seasoning. Pour over sausage and hashbrowns evenly.

5. Soak overnight in the fridge.

6. Preheat oven to 350. Cook for 1 to 1-1/2 hours, until eggs are set and a toothpick inserted in the middle comes out clean.

7. Serve with lots of salsa on top.

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If you can have it, a mexican-blend of cheeses both mixed into the egg mixture and on top would be delicious

CHOCOLATE SILK PUDDING

6 T. sugar
1/2 c. unsweetened cocoa
6 T. cornstarch
pinch salt
3 c. cashew milk (almond, rice, soy or cow milk would work as well)
6 T. corn syrup (Karo light)
3 egg whites
1 T. vanilla extract

1. In a small bowl, beat the egg whites until frothy. Set aside.

2. In the top pot in a double boiler, whisk together the first four ingredients well. Slowly add milk and corn syrup while whisking until well blended. Scrape around the edges and bottom of the pan with a spatula to ensure it is all blended. Set pan over boiling water and cook, whisking constantly, until mixture becomes very thick. Remove from heat.

3. Drop several large spoonfulls of hot pudding into the egg whites to temper them. Add egg whites and vanilla to the pudding and whisk well to combine. Put the top pot back on the boiling water and whisk constantly while heating through for about 2 minutes more.

4. Remove from heat, allow to cool slightly and pour into containers. Put in the fridge to chill.

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This pudding is AMAZING. Thick, incredibly rich, and very creamy. By far the best chocolate pudding I've ever had.

Adapted from a recipe by Heather Van Vorous.

CHOCOLATE APPLESAUCE BREAD

1-1/3 c. garfava flour
1-1/3 c. tapioca flour
1-1/3 c. cornstarch
6 t. guar gum
4 t. baking soda (8 t. if using ener-g brand)
1/2 c. unsweetened cocoa powder
2 T. cornstarch
2 c. sugar
1 t. cinnamon
1 t. ground cloves
1 t. nutmeg
1 t. salt

3-1/2 c. unsweetened applesauce
1/2 c. canola oil
2 T. vanilla

1 Preheat oven to 325.

2. Combine dry ingredients in a large bowl and stir thoroughly to combine.

3. Combine wet ingredients in another large bowl and whisk together thoroughly.

4. Add wet ingredients to dry ingredients and stir to combine until well blended. Pour into muffin tins or mini loaf pans and bake for 30 minutes.

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This bread is not dessert-sweet, but with the addition of extra chocolate chips and a little more sugar, probably could be.

ROASTED RED PEPPER SOUP

4 sweet red peppers
1 onion, finely chopped
1-1/2 t. olive oil
1 sprig fresh rosemary
4 c. chicken or vegetable stock
3 T. tomato paste
1/2 c. cashew milk
salt, freshly ground black pepper and paprika

1. Preheat broiler. Cut peppers in half, remove stems and seeds. Flatten the pepper halves on a broiler pan and broil 15-20 minutes until the skins are charred. Place the peppers in a plastic bag, seal and allow them to steam for 20 minutes. Remove from bags and rub off the blackened skins.

2. Heat olive oil in a deep saucepan. Add the onion and rosemary and cook for 5 minutes. Discard the rosemary.

3. Add the peppers and stock to pan and bring to a boil. Lower heat and simmer for 15 minutes. Stir in the tomato paste. Add the soup to a food processor or blender and purée.

4. Stir in almond milk and season with salt, pepper and a little paprika.

VEGGIE MEATLOAF WITH CHECCA SAUCE

Checca Sauce:

1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped (optional)
3 cloves garlic, chopped
8 fresh basil leaves
1 T. olive oil
Pinch salt
Pinch freshly ground black pepper

Lentil Loaf:

3/4 c. lentils
3 c. reduced-sodium vegetable broth
1 c. uncooked short-grain brown rice, rinsed well
1/2 c. finely chopped white onion
1/2 c. shredded carrots
1 celery rib, chopped
1/2 c. frozen corn kernels
10 ounces fresh baby spinach leaves (about 4 cups)
3 egg whites, lightly beaten
1/3 c. chopped fresh basil leaves
1/2 t. salt
1 t. freshly ground black pepper
1 tomato, sliced

For the Checca Sauce:

1. Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.

For the Lentil Loaf:

1. Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils.

2. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes.

3. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.

4. Preheat the oven to 350 degrees F.

5. Spray nonstick spray in a 10 by 4 1/2 by 3-inch loaf pan. In a skillet, cook the spinach over medium heat until the spinach wilts. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.

6. In a large bowl, gently mix the lentil mixture, spinach, egg whites, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture.

7. Bake uncovered until the loaf is heated through and the topping is starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

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Adapted from a recipe by Giada de Laurentiis.

BBQ TURKEY & BEANS

1 lb. lean ground turkey
5 strips turkey bacon, diced (I used Jennie-O)
1 large onion – chopped
16 oz . kidney beans – (drained & rinsed)
16 oz. butter beans – (drained & rinsed)
32 oz. Bush's baked beans
1/3 c. packed brown sugar
1/4 c. granulated sugar
1/4 c. Heinz ketchup
1/4 c. Cattlemen’s BBQ sauce
2 T. molasses
2 T. French’s mustard
1 to 1-1/2 t. chili powder (adjust for heat)
1/2 t. salt

1. Brown ground meat, cook bacon, sauté onions. Drain fat from all.

2. Dump everything into the crock pot. Stir. Cook on low for about 2-4 hours (stirring occasionally) or until warmed through to your liking.

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Earned my husband's approval. Perfect for football-watching parties.

Recipe from someone (I'm sorry, I can't remember who) on a celiac message board.

INDIAN-SPICED LENTILS AND RICE

1 c. dried lentils
1 c. basmati rice
2 t. vegetable oil
2 1-inch pieces of cinnamon stick
2 whole cloves
1 t. cumin seeds
3 garlic cloves, finely chopped
2 t. chopped fresh ginger
4-1/2 c. water
2 t. salt
1 t. sugar
1/4 t. turmeric
1/4 c. chopped fresh cilantro
2 T. fresh lime juice

1. Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl.

2. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes.

3. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 45 minutes. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.

SLOPPY TURKEY JOES WITH CORN

1 teaspoon canola oil
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 garlic cloves, minced
1 1/2 pounds ground turkey
1 (6-ounce) can no salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can no salt-added corn, rinsed and drained
6 gluten-free hamburger buns, toasted

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes.

2. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes. Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally.

3. Stir in corn; cook for 2 minutes or until thoroughly heated.

4. Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.

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A different twist on a classic.

JEWELED QUINOA

3 bay leaves
2 c. quinoa
2 large zucchini, cut into 1-inch cubes
1 butternut squash, peeled and diced
1 c. dried cranberries
1/2 c. golden raisins
1 c. fresh parsley, chopped
1 c. fresh mint, chopped (optional)
1 lemon

1. Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool.

2. Steam zucchini and squash in microwave with a plate on top or in a steamer.

3. Combine vegetables and quinoa. Stir in raisins, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper.

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I omitted the mint because I couldn't find any, but I think it would be slightly better with it.

I'm going to make this for Thanksgiving to serve with the turkey.

CASHEW MILK

1 c. good-quality raw cashew pieces
4 c. water
2-3 dates (optional)
a good squirt of stevia (optional)
1 t. vanilla extract (optional)

1. Soak cashew pieces in water overnight.

2. Pour cashews & water into blender, add dates, sweetener and/or flavor if desired. Blend until creamy.

3. Pour mixture through a mesh strainer or cheesecloth (I use the coffee filter that came with my coffee maker).

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Fast, easy, and so much cheaper than store-bought almond/nut milk. Keeps up to a week in the fridge.

PUMPKIN-CRANBERRY MUFFINS

1/2 c. garfava bean flour
1/2 c. tapioca flour
1/2 c. cornstarch
1-1/2 t. guar gum
1/2 c. sugar
2 t. egg replacer
2 t. baking powder
3/4 t. salt
1 t. pumpkin pie spice

2 eggs
1/2 c. almond milk
1/2 c. pumpkin puree
1/4 c. + 1 T. unsweetened applesauce
1 c. cranberries, fresh or frozen, chopped

1. Preheat oven to 375.

2. Combine dry ingredients in mixing bowl. In a smaller bowl, combine eggs, milk, pumpkin and applesauce. Beat with a fork until well blended and stir into dry ingredients until just moistened. Stir in cranberries.

3. Fill muffin cups 2/3 full and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing.

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Adapted from a recipe by Bette Hagman.

BUTTERNUT SQUASH SOUP

1 med. butternut squash
2 red delicious apples, peeled and coarsely chopped
1 med. onion, chopped
1/4 t. rosemary
1 t. salt
1/4 t. pepper
32 oz. chicken broth
6 oz. water
1/4 c. almond milk
Chopped fresh parsley for garnish

1. Peel squash (a potato peeler works well) and seed it. Cut into chunks. Add all ingredients except almond milk and parsley to a large stockpot.

2. Bring to a boil, reduce heat and simmer for 45 minutes.

3. Puree in food processor or blender. Garnish with a swirl of almond milk and sprinkle of fresh parsley, if desired.

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This is the perfect fall soup.

3-A-DAY MUFFINS

1-1/4 c. tapioca flour
1-1/4 c. cornstarch
1-1/4 c. white rice flour
3-1/2 t. potato flour
5-1/2 t. guar gum
1/2 c. + 2 T. packed brown sugar
4 t. cinnamon
2 t. baking soda
2 t. baking powder
1/2 t. salt
2 c. shredded carrots
2 c. chopped apple
1 large zucchini, shredded
1 c. raisins (optional)
1 c. almond milk
1/4 c. canola oil
2 t. vanilla extract
4 large egg whites

1. Preheat oven to 375.

2. Combine dry ingredients (tapioca flour through salt) in a large bowl. Whisk together well. Stir in carrot, apple, zucchini and raisins (if using them).

3. Combine milk, oil, vanilla and egg whites in blender or food processor and process until smooth. Pour over flour mixture and stir just until moist and blended.

4. Spoon batter into muffin tins. Bake at 375 for 15 minutes, then turn down heat to 300 and bake for another 25 minutes.

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These freeze well and can be defrosted easily in the microwave.

SPINACH, PORTABELLO MUSHROOM & ARTICHOKE HEART SOUP

olive oil-based cooking spray
1/2 T. olive oil
6 cremini (baby portobello) mushrooms
salt & pepper
1 medium onion, chopped
1 can quartered artichoke hearts, drained and chopped
6 cups chicken or vegetable stock/broth
1 pound fresh triple-washed spinach, stems removed and leaves coarsely chopped

1. Heat a medium soup pot over medium-high heat. Spray pan with olive oil-based cooking spray, add olive oil, mushrooms, and onions and season with salt & pepper. Cook for 5 minutes, then add artichokes and stock. Raise heat to bring to boil. Fold in spinach until it has wilted into the soup.

2. Enjoy!

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This is a very simple soup. The only notable flavors are the vegetables and chicken stock, so it can be dressed up nicely with the addition of whatever spices you have on hand. I like to add Tony Cachere's cajun spice occasionally, or eat it plain.

Adapted from a recipe by Rachel Ray.

LEBANESE EGGPLANT DISH

1-1/2 T. olive oil, separated
olive oil cooking spray
2 small eggplants, washed and diced
2 large zucchini, washed and diced
1 large onion, diced
2 lbs. ground turkey (Honeysuckle White is gf)
2 28-oz. cans diced tomatoes, or 4-5 large fresh tomatoes, diced
1 15-oz. can chickpeas, rinsed and drained (optional)
4-5 cloves garlic, minced

1. Heat 1 T. olive oil in large skillet over high heat. "Brown" ground turkey, onion and garlic. Drain and set aside.

2. Add remaining 1/2 T. olive oil to skillet and sauté eggplant and zucchini in batches, spraying pan with olive oil spray when needed to prevent veggies from sticking to the bottom of the pan and burning.

3. In 2 13"x9" pans, add a layer of eggplant and zucchini mixture. Next add a layer of ground turkey and onions, then a layer of chickpeas (if desired), and a layer of tomatoes.

4. Bake for 30-45 minutes at 350°. Enjoy!

CHICKEN CACCIATORE SOUP

1 T. olive oil
3 boneless, skinless chicken breasts (1 to 1 -1/3 pounds)
2 t. grill seasoning (McCormick's is gf)
1 t. crushed red pepper flakes (adjust based on desired heat)
8 cremini (baby portabello) mushrooms, chopped
4 celery ribs from the heart, chopped
1 medium onion, peeled and quartered lengthwise, then thinly sliced
1 red bell pepper, cored, seeded, and quartered lengthwise, then thinly sliced
4 garlic cloves, chopped
1/2-3/4 c. dry italian red wine
1 15-oz. can diced tomatoes
1 28-oz. can crushed tomatoes
2 c. chicken or vegetable stock/broth
3 T. fresh rosemary, finely chopped (from 3 or 4 sprigs)
1 c. fresh basil, arugula, or baby spinach, shredded or torn

1. Season chicken breasts and bake according to package directions (for me, 425° for 42-45 minutes). Let cool and cut into bite size pieces or shred in food processor.

2. Heat olive oil in deep skillet or medium soup pot over medium-high heat. Add crushed red pepper flakes, mushrooms, celery and onions, and cook for a couple minutes until veggies begin to get tender. Add bell peppers and garlic and cook for another minute or two. Add chicken back to pot and toss with vegetables. Add red wine to deglaze pan. Add tomatoes and stock to soup and stir to combine.

3. Simmer for 45-60 minutes, or until vegetables are cooked through. Add rosemary and greens of choice in last 5 minutes of simmering.

4. Enjoy!

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I often double some of the veggies to make a thicker soup. This freezes quite well.

Adapted from a recipe by Rachel Ray.