Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Feel Like The Forrest Gump Of Chicken

amberleigh

Recommended Posts

amberleigh Contributor
amberleigh
Posted

Here are some recipes we've tried lately...

Chicken breasts on the stove top with extra virgin olive oil and some southwestern seasoning from Pampered Chef

Salsa Chicken:

Chicken breasts cut up (or shredded)

Salsa (we use Pace)

Southwestern corn (frozen steamfresh)

Black olives

Garbanzo beans (or black beans...but we don't really like black beans)

Mix all together on the stove top

Sweet and Sour Chicken:

Chicken breasts cut up

Stir fry veggies

Water chestnuts

Sweet and sour sauce (Kraft)

Mix all together on the stove top

Soy Sauce Chicken:

Same as above, but with LaChoy soy sauce

Before I was dx'd we used to do chicken with Fiesta Cheese soup and Cream of Chicken soups...but I think those are no-no's now so we were thinking about using Velveeta Mexican cheese and Progresso Cream of Mushroom. You can bake it or do it in the crockpot.

Oh and we mostly serve white rice with all of the above recipes.

Please share your fave recipes! :D

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


imsohungry Collaborator
imsohungry
Posted

Hee hee! :lol: I'm too tired this morning to pick out a recipe, but the title of your message cracks me up! :P

Thank you for the recipes. Have a good day!

-Julie

amybeth Enthusiast
amybeth
Posted

Go to allrecipes.com and search for lemon butter chicken. SO GOOD! Double the sauce and have over rice for lunch the next day. YUM!

A quick and wonderful chicken dish (25 min.): Buy Taste of Thai Spicy Peanut Bake. Coat tenders and bake. YUM! Sometimes we use two envelopes (or one whole package) to make it extra spicy.

Chicken Breasts with a can of Cranberry sauce and a large can of crushed pineapple with a sprinkling of cinnamon and bake.

taweavmo3 Enthusiast
taweavmo3
Posted

I don't have any recipes right now, but I am cracking up at your title. We eat SO much chicken, and I have yet to tire of it. I can eat small amounts of red meat, but ever since my 3rd child, something changed, and red meat just didn't seem appealing anymore.

So it's chicken at least 4 times a week here! I could go down the long list of chicken meals we've had...we do roast chicken, lemon chicken, sticky chicken, sweet & sour chicken, chicken stir fry, chicken coated in corn flakes, chicken enchiladas, bbq chicken.......and I'm sure there are more I'm forgetting. Glad I'm not the only one, lol.

Juliebove Rising Star
Juliebove
Posted

My daughter loves chicken and noodles.

I start by using my huge non-stick skillet. I then cook some chicken breasts cut in small pieces in a bit of olive oil. I then add a chopped onion and some sliced carrots and celery and if I have them, a handful or two of frozen peas. After stirring together, I add enough sweet rice flour to coat it all and then slowly add a carton of chicken broth and a bit of parsley, salt and black pepper.

While the gravy cooks down, I boil some rice lasagna noodles that have been broken into about thirds. I like fairly large pieces. I like the lasagna noodles because they are nicely thick. I cook these just until al dente and then drain and add to the chicken, veg and gravy.

JNBunnie1 Community Regular
JNBunnie1
Posted

My favorite chicken recipe is chicken drumsticks, because they're so much cheaper for one. I just put them in a glass or ceramic baking dish (no metal, it burns) and sprinkle craploads of spices over the skins; lemon pepper, salt, garlic, oregano, cilantro, paprika, parsley, basil. Bake for one hour at 350 and you should be done. That's for a dozen drumsticks though, less would take less time, so check at 45 minutes.

crittermom Enthusiast
crittermom
Posted

Tonight I made chicken pesto with gluten-free Penne.

1 cup fresh basil

5 tbsp parmesean cheese

3 tablespoons pinenuts

1/2 cup olive oil

salt to taste

put everything in a food processor and mix

Boil 1 lb of your favorite gluten-free pasta.

In a pan heat olive oil, slice chicken in thin strips and sear in oil until thoroughly cooked. Add in sundried tomatoes and pinenuts if you choose. Cook another 5 minutes or until pinenuts are toasted. Pour pesto sauce over chicken mixture and heat. Mix pasta and chicken mixture thoroughly. Serve warm. We had salad with it tonight.

Hope you enjoy.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Sweetfudge Community Regular
Sweetfudge
Posted

i love to make mushroom rice chicken w/ progresso's soup. sometimes i'll add some parmesan to it while it bakes. mmm :D

i also like to buy various chicken pieces, legs, etc b/c they're cheaper. i'll throw em in a pot w/ water, veggies and chicken broth, simmer for half an hour, then peel the skins and bones off. shred the chicken, and add some noodles/potatoes/rice...soup!!! yum!

Go to allrecipes.com and search for lemon butter chicken. SO GOOD! Double the sauce and have over rice for lunch the next day. YUM!

A quick and wonderful chicken dish (25 min.): Buy Taste of Thai Spicy Peanut Bake. Coat tenders and bake. YUM! Sometimes we use two envelopes (or one whole package) to make it extra spicy.

Chicken Breasts with a can of Cranberry sauce and a large can of crushed pineapple with a sprinkling of cinnamon and bake.

there's 2 lemon butter chicken recipes :huh: i'm guessing it's not the italian one. both seem to have lots of good feedback though. is your cranberry chicken very sweet? seems like it would be not so dinner-ish...

amybeth Enthusiast
amybeth
Posted

You're right....the Lemon Butter Chicken is NOT the italian one ....

The tang of the cranberry kind of offsets the pineapple and the cinnamon helps too. I actually eat it without much of the topping on top - the flavors get into the chicken in the baking.

Adelle Enthusiast
Adelle
Posted

I love chicken!!

Ok our salsa chicken is too easy

Dump salsa over chicken boobies and bake

I like it with rice and steamed broccoli.

salsa all around!

Baked chicken breast, cooled, tossed in salad (yum!).

Feta cheese chicken:

Put a pile of spinach in a glass dish (I suppose you could use other kinds, I just always use glass), sprinkle with feta cheese, drizzle a teeny bit of olive oil

Plop pieces of chicken on top

Bake 350 til the chicken is done

Mmmmm.... okay, now I want to make chicken!! Ha ha

Karen VMM Newbie
Karen VMM
Posted

My son loves oven friend chicken. We marinate the chicken in eggs and spices. Then coat the chicken in potatoe buds. Place on a baking sheet sprayed with Pam and bake. It is really good.

Karen

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,674
    • Most Online (within 30 mins)
      7,748
    Cindylu
    Newest Member
    Cindylu
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.