Category Archives: Budget Friendly

Easy Gluten Free Baked Chicken

Bisquick Gluten Free Mix is so versatile and taste delicious. Personally, I have found that some gluten free Bisquick recipes actually taste better than traditional gluten recipes. This baked chicken is fairly easy to make, and is a fun way to mix up your chicken chicken meal.

Prep Time: 10 minutes
Bake Time: 50 minutes
Serves 5

Ingredients
1 cup Bisquick Gluten Free mix
1 tablespoon butter or margarine
1 tsp seasoned salt
1/4 tsp pepper
1 tsp oregano leaves
2 eggs, beaten
3 lbs boneless, skinless chicken breasts

Directions
1. Preheat oven to 400°. In 9×13-inch baking dish, allow butter to melt in the oven as it preheats.
2. In medium bowl, stir Bisquick mix, salt, pepper and oregano. Place eggs in a small, shallow bowl. Dip chicken into eggs, then coat with dry Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Transfer chicken to heated baking dish.
3. Bake 35 minutes in preheated oven. Turn chicken; bake about 15 minutes longer or until juice is clear and there is no pink when cut into the thickest part.

Tasty leftovers – You’ll be surprised how well this leftover baked chicken taste. Simply reheat this chicken in the microwave for 1-1/2 minutes and enjoy for an easy gluten free meal.

Double this recipe– Double this recipe for TWO easy gluten free dinners
Dinner 1: A traditional meal of baked chicken with potatoes and green beans.
Dinner 2: Mix it up by topping a regular spaghetti dinner with baked chicken.

 This baked chicken pairs great with my favorite Sweet & Zesty Gluten Free Spaghetti Sauce. Try this satisfying dish for an easy Baked Chicken with Spaghetti – it’s a delicious, complete meal in one.

Gluten Free Desserts
After all this you can’t possibly forget about dessert. Check out delicious gluten free desserts your whole family will enjoy.

Redbridge Gluten Free Beer Review
Find a great tasting beer to pair with this gluten free baked chicken recipe.

Easy Gluten Free Lemon Meringue Pie

This refreshing summer time recipe is a great dessert to cool off on a hot, steamy day.

Prep: 15 minutes
Bake and Chill Time: 3 hours
Serves 8

Ingredients
Crust
1 gluten free pie crust
–OR–
1 box (6 oz) of gluten free shortbread cookies, crushed into crumbs
2 Tbsp butter, melted

Filling
2 cups milk
2 pkgs (3 oz) JELL-O Lemon Flavor Instant Pudding
1 Tbsp lemon zest
1 Tbsp lemon juice

Meringue Topping
1 tub (8 oz) COOL WHIP Lite Whipped Topping, thawed and divided
2 cups Miniature Marshmallows, divided
2 Tbsp milk

Directions
1. Bake empty pie crust according to package directions –OR– Preheat oven to 350°. In small bowl, mix cookie crumbs with melted butter. Add cookie crust mixture to greased pie pan. Flatten crust with spatula until smooth. Bake in the oven for 15 minutes to strengthen the crust.
2. Meanwhile, in large bowl add all the filling ingredients to bowl. Beat with wire whisk until well blended, about 2 minutes. The mixture will be thick.
3. Spread 2/3 of the the pudding mixture onto bottom of crust; set aside. Add half the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust.
4. Place marshmallows in large microwaveable below. Add 2 Tbsp milk; stir. Microwave on high 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 min. Stir until well blended. Refrigerate 15 min. or until cooled. Gently stir in whipped topping; spread over pudding mixture.
5. Chill in refrigerator for 3 hours or until completely cooled. Top pie with leftover marshmallows and lemon zest if desired.

Mix up this recipe with your favorite pudding flavors and fresh berries. Enjoy!

Gluten Free Pudding Dirt Cups
Your kids will have a blast making this simple pudding recipe with you.

Fresh Gluten Free Raspberry Bars
This flavorful, mouthwatering dessert is a great summer time recipe for any event.

Traditional Gluten Free Chicken Enchiladas

These traditional, crowd-pleasing enchiladas use simple ingredients, and are fairly easy to make.

Prep Time: 30 minutes
Cook Time: 15 minutes
Serves 6

Ingredients
1 lb potatoes, peeled & cut into 1-inch cubes
1/3 cup red onions, chopped
2 lbs boneless, skinless chickens breasts
1 tsp Mexican seasoning
1/2 cup peas
1/2 cup corn
16 corn tortillas
Salt and pepper to taste
1/2 cup mild cheddar cheese, shredded

Toppings: shredded mild cheddar cheese, onions, sour cream, cilantro and salsa.

Directions
1. Preheat oven to 350 degrees. Set aside a 9×13-inch pan.
1. In large saucepan, fill 2/3 of pan with water and bring to a boil. Cook potatoes in hot water for 10 minutes or until cooked through. Meanwhile, in a small saucepan; sauté onions with olive oil for about 5 minutes. Set saucepan aside for tortillas. Drain cooked potatoes; cut into 1/4-inch size cubes, set aside.
2. In large skillet, heat olive oil and cook chicken over high heat for 5 minutes on each side or until cooked through with no pink. Transfer chicken to cutting board and shred into bite-size pieces.
3. In large saucepan of potatoes, add red onions, shredded chicken, peas, and corn. Mix well; salt and pepper to taste.
4. In small saucepan, warm oil over high-heat. Cook tortillas in hot oil for 5-10 seconds on each side. Transfer cooked tortillas to paper towel; dab with paper towel to remove excess oil. Stuff tortillas with enchilada mixture and sprinkle with cheese. Roll-up tortillas and place them folded side down in 9×13 pan.
5. Bake in preheat oven for 15 minutes or until enchiladas are warm. Serve with desired toppings. Enjoy!

Double this batch – This recipe stores easily and is easy to reheat. Double this recipe and simply freeze desired amount of enchiladas in a sealed Ziploc bag before baking. Let the enchiladas thaw on the counter or in the fridge when ready to eat. Bake in the oven as directed above for 15 minutes or until enchiladas are warm.

Storage – Store leftover baked enchiladas in airtight containers in the fridge, and simply reheat in the microwave for 30-40 seconds. Store the leftovers in individual containers, instead of large containers, for easy-to-grab meals and snacks for on-the-go .

How to Keep Tortillas from Breaking
Learn several tips to keep your tortillas from breaking, and turn them into pliable, tasty tortillas.

Gluten Free Taco Seasoning
When cooking gluten free, there are many products and brands to watch out for. Learn which taco seasonings are safe and gluten free.

Gluten Free Chicken Salad Sandwich

This fresh, easy chicken salad sandwich is the perfect lunch that can be easily served on gluten free bread, and served on traditional sliced bread for gluten eating friends and family.

Start to Finish: 10 minutes
Yields 4 sandwiches

Ingredients
8 slices ‘Udi’s Whole Grain Bread’
3/4 cup cooked chicken, shredded or cut into small pieces
1/3 cup light mayonnaise
1/2 cup celery, thinly sliced
3 Tbsp green onions, sliced
3 Tbsp silvered almonds, sliced
1/2 cup red grapes, sliced (optional)
Salt and pepper to taste

Directions
1. In medium bowl, add chicken, mayonnaise, celery, green onions, almonds and grapes. Mix well. Salt and pepper to taste.
2. Toast the slices of bread in a toaster or toaster oven.
3. Spread the chicken mixture onto the slices of bread to complete the sandwiches. Top with lettuce, tomato and cheese if desired. Serve with chips and fresh veggies. Enjoy!

This recipe works great with leftover grilled chicken. Double this recipe for an easy, delicious lunch during your busy week.

Easy Gluten Free Croutons
This real easy recipe shows you how to make tender, satisfying croutons out of store bought sliced gluten free bread in minutes.

Gluten Free Soup Recipes
Check out gluten free soup recipes to pair with these tasty sandwiches.

Gluten Free Pudding Dirt Cups

Dirt Cups were one of my favorite recipes to make when I was a kid. This recipe includes the gluten free version of Oreo cookies, chocolate pudding and gummy worms. Your kids will have a blast making this simple recipe with you.

Start to Finish: 10 minutes
Serves 5

Ingredients
15 cookies or 2 rows of KinniToo’s Chocolate Vanilla Sandwich Cookies
1 (3 oz) box Sugar-Free JELL-O chocolate pudding
3 cups skim milk
8 gummy worms

Directions
1. Transfer cookies to a sealed plastic bag. Smash cookies with rolling pin until crushed into crumbs. Set aside.
2. Mix instant chocolate pudding with milk as directed on package.
3. In 5 small cups, add half the cookies crumbs to the cups. Scoop pudding into cups, adding a gummy worm in the middle of the process. Sprinkle the rest of the cookie crumbs to the cups. Top each cup with a gummy worm. Enjoy!

Be creative and have fun with this recipe. Mix it up and use your favorite gluten free cookies and pudding flavors. If you’re not in a chocolate mood; try using gluten free shortbread cookies with cheesecake pudding – topped off with fresh berries. Simply delicious!

Gluten Free Chocolate Snicker’s Cookies
These cookies are truly divine. They are soft, rich and use two of my favorite candy bars; Dove Chocolates and Snickers!

Easy Gluten Free Cream Cheese Cookies
These melt-in-your-mouth cream cheese cookies are one of my families favorites! The cookies stay soft and moist for days… if there are any left.

Easy Gluten Free Croutons

This real easy recipe shows you how to make tender, satisfying croutons out of store bought sliced gluten free bread in minutes. Get great use out of all your sliced gluten free bread, butts of bread included, by turning it into croutons.

Start to Finish: 10 minutes
Serves 2

Ingredients
2 slices of ‘Udi’s Whole Grain’ gluten free bread, thawed if frozen
2 tbsp olive oil

Stove Directions
1.  In medium skillet, heat olive oil over medium-high heat.
2. Add bread to skillet; cook on each side until the bread begins to brown evenly, about 4 minutes on each side.
3. Transfer the bread to cutting board. Cut the bread into 1-inch cubes, about 9 cubes per slice of bread.

Toaster Oven Directions
1. Lightly brush bread with olive oil.
2. Bake in toaster over a little longer than you would for toast; about 4 minutes at 450°. Keep a close eye to ensure the bread doesn’t come out burnt.
3. Transfer the bread to cutting board. Cut the bread into 1-inch cubes, about 9 cubes per slice of bread.

Croutons – Store croutons in a Ziploc bag to use for salads and soups during the week.

Bread - Any sliced bread can be used for this recipe. Store gluten free bread in the freezer if you don’t plan to use it any time soon, and use a toaster oven to quickly thaw the bread.

I enjoy making a few slices over the weekend, so I have easy access to great tasting croutons for my soups and salads during the week. Enjoy!

Gluten Free Bread Recipes
Check out more great tasting gluten free bread recipes.

Flavorful Gluten Free Mexican Bean Salad
This healthy, refreshing recipe makes a great side dish and lunch.

Perfect Shredded Chicken Tacos

These soft chicken tacos have the perfect amount of flavor in its blend of savory seasonings. These authentic tacos taste so delicious; it’s hard to tell their even gluten free.

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves 4

Ingredients
1 (15 oz) can tomato sauce
1/4 cup gluten free beer or white wine vinegar
2 tsp minced garlic
3 1/2 tsp chili powder
1 tsp ground cumin
2 tsp oregano
1/2 tsp sugar
2 lbs boneless, skinless chicken
Chicken seasoning, to taste (for chicken)
16 corn tortillas

Toppings: lettuce, shredded cheese, tomatoes, avocados, taco sauce, onions and/or sour cream.

Directions
1. In large saucepan, mix tomato sauce, beer, garlic, chili powder, cumin, oregano and sugar and simmer on low.
2. Heat oil in large skillet over medium-high heat.  Rub chicken with chicken seasoning, turning once, until light golden brown on both sides, about 5 minutes.
3. Carefully add chicken to tomato sauce mixture; bring to a boil. Lower heat to medium-low. Simmer, covered, until cooked through, flipping once, about 20 minutes.
3. Transfer chicken back to large skillet; reserve sauce in pan. Using two forks, shred chicken breast. Transfer chicken to saucepan with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, about 10 minutes more.
4. Meanwhile, heat oil in large skillet used for chicken over medium-high. Place tortillas in one at a time, cooking tortillas for 15 seconds on each side. Transfer tortillas to a serving plate with a dry paper towel. Alternate tortillas with paper towels.
5. Scoop chicken mixture into warmed corn tortillas. Garnish with desired toppings. Enjoy!

Easy Warm Tortillas – For real easy warm tortillas simply put a tortilla on a plate, covered with a damp paper towel. Alternate tortillas with paper towels. Microwave all the tortillas for 45 seconds. Keep tortillas in warm, damp paper towel until ready to serve.

Supreme Gluten Free Chicken Fajitas
These phenomenal gluten free chicken fajitas include onions, green peppers, zucchini and more.

Mexican Style Pork and Potato Verde
This tender pork, potatoes and beans recipe is a complete meal in one.

JELL-O Majic Mousse

Mix up your tradition JELL-O recipe with this fun, easy recipe.

Prep Time: 10 minutes
Chill Time: 8 hours
Yields 5 ½ cups

Ingredients
1-1/2 cups boiling water
1 pkg (3 oz) JELL-O Brand Gelatin
1 tub (8 oz) COOL WHIP Whipped Topping, frozen or thawed

Directions
1. Add boiling water to gelatin mix in large bowl; stir 2 minutes or until completely dissolved.
2. Remove from heat, whisk in COOL WHIP until blended.
3. Refrigerate 8 hours or until firm.

JELL-O makes a great, light snack with lunch or bedtime treat. Have some fun with your kids and use cookie stencils to cut cute shapes out of the jello. Enjoy!

 Is JELL-O and Pudding Gluten Free
Check to learn more on purchasing safe gluten free JELL-O and Pudding brands.

Gluten Free JELL-O Cake
This moist, refreshing dessert is easy to make and gluten free!

Mexican-Style Pork and Potato Verde


This tender pork, potatoes and beans recipe is a complete meal in one. Top off this Mexican-Style dish with sliced avocado and fresh cilantro.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 3-4

Ingredients
1 Tbsp olive oil
2 lbs pork tenderloin, cut into 1-inch cubes
1 (16 oz) jar salsa verde
1 (4 oz) can diced green chiles
1 cup chicken broth
1 tsp Mexican seasoning
1 lb Yukon gold or Russet potatoes
2 green onions, sliced
1 (15 oz) can black beans, rinsed and drained
1 avocado, sliced (optional)
1/4 bunch cilantro, chopped (optional)
1/4 cup sour cream (optional)

Directions
1. In large saucepan, heat oil and cook pork on medium-heat until brown on all sides, about 8 minutes.
2. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.
3. Meanwhile cut the potatoes into 3/4-inch cubes. Potatoes can be cooked with or without the peel. Add potatoes; cook on medium for 30 minutes more or until pork is very tender.
4. Uncover; add green onions and bean, cook for about 5 minutes longer or until sauce has thickened. Top with sour cream if you like. Enjoy!

Spicier – To give more heat to this dish simply use hot Mexican-style seasoning and hot salsa.

Double this batch and refrigerate or freeze the leftovers in an airtight container for a quick lunch or dinner.

Gluten Free Chicken Enchilada Bake
This incredible meal is not only simply divine, it’s also fairly simple to make.

Gluten Free Chocolate Snickers Cookies
These soft, rich cookies use two of my favorite candy bars; Dove Chocolates & Snickers!

Gluten Free Bisquick Pancakes

This recipe is from GlutenFreely, and commonly located on Bisquick Gluten Free Mix. I found this recipe to be simple to make, and taste just like traditional pancakes.

Start to Finish: 10 minutes
Yields 8-10

Ingredients
1 cup Gluten Free Bisquick mix
1 egg
1 cup milk
2 Tbsp olive oil

Directions
1. In medium bowl, stir ingredients until well blended.
2. Heat greased griddle, pour slightly less than 1/4 cupfuls onto hot griddle.
3. Cook until edges are dry. Turn; cook until golden. If the pancakes are browning too fast and turning out darker than you prefer, turn the heat down.

Pancakes are endlessly versatile. Add blueberries, raisins, cinnamon, or nuts to boost nutrition or calories. Make pancakes for dessert by adding chocolate chips, cinnamon and sugar, and whip cream. Top pancakes with fresh fruit, powdered sugar, butter and/or syrup.

Double your batch to save leftovers for a busy week. Place leftovers on a  plate with plastic wrap, and store them  in the fridge. Reheat them in the toaster over for breakfast, quick snack or dessert.

Babies and kids love pancakes, but then again don’t we all. Pancakes are suitable for babies over the age of one. Enjoy and have fun!

The Best Gluten Free Pumpkin Bread
This moist, delightful pumpkin bread is truly one of my all time favorite recipes!

Gluten Free Strawberry Shortcake
What’s better than fresh strawberries, whip cream and a sweet, moist shortcake underneath?