Carefreeglutenfree - Carefree Gluten Free

Jell-O Cookies

Enjoy these light, flavorful cookies as a allergen-free alternative for baby showers, birthday parties, or a simple springtime treat.  A twist on the classic sugar cookie, this simple dessert can be easily adapted using any Jell-O fruit favorite. (Pictured above: Strawberry and Berry Blue)

Ingredients:

1/4 cup non-dairy butter substitute, room temperature

1/2 cup vegetable shortening

1/2 cup sugar

1 3 oz package Jell-O (any flavor)

Egg Replacer for 2 large eggs (3 tsp. Egg Replacer + 1/4 c. warm water)

1 teaspoon vanilla

2 1/2 cups Gluten Free all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon xanthan gum

Directions:

1. Preheat the oven to 400 degrees.

2. In a large bowl, cream the butter, shortening, sugar and Jell-O.

3. In a separate bowl, prepare the Egg Replacer mixture.  Dissolve completely.  Add the vanilla.  Pour into the sugar mixture.  Beat well.

4. Sift together the flour, salt, baking powder, and xanthan gum.  Add slowly to the sugar mixture while beating.  Mix just until the ingredients are thoroughly combined.

5. With a small spoon or cookie scoop, scoop out the dough and roll into a 1" ball.  Place the ball onto a nonstick cookie pan, leaving about 2" between cookies.  Once all the cookies are on the pan, take a small bowl and gently press the cookies down into a circle.  Sprinkle the top with granulated sugar.

6. Bake for 6-8 minutes.  Let cool.  Serve.

  Yield: approximately 30 cookies

"Make everything as simple as possible."

- Albert Einstein

Buttered Herb Pasta

With six, simple ingredients, this quick pasta dish feigns decadency with its rich and luxurious flavor.

Ingredients:

8 oz. Gluten Free spiral pasta, or any pasta of choice

4 Tablespoons non-dairy butter

4 Tablespoons non-dairy Parmesan cheese

1 teaspoon garlic powder

1 Tablespoon fresh finely chopped basil leaves (or 1 teaspoon dried)

1 Tablespoon fresh finely chopped parsley leaves (or 1 teaspoon dried)

Directions:

1. Cook and drain pasta according to package directions.

2. In a medium saucepan over low heat, melt the butter.  Add cheese and spices until well combined.  Add in the pasta and toss to coat well.  Serve.

Chicken Nuggets

Adapted from the recipe "Healthy Baked Chicken Nuggets"

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

1/2 c Gluten Free breadcrumbs*

1/4 tsp Italian herb seasoning

2 tsp olive oil

2 tbsp grated parmesan cheese

olive oil spray

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray. 2. Put the olive oil in one bowl and the breadcrumbs, Italian seasoning, and parmesan cheese in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

*I used Kinnikinnick’s Panco Style Bread Crumbs for this recipe.

“Our life is frittered away by detail. Simplify, simplify.”

- Henry David Thoreau

{Photo via Martha Stewart}