Yeast Free Living

Archive for the ‘Chicken’ Category

I am always looking for interesting things to do with chicken.   We eat chicken often because it is really easy to prepare and is okay for both my candida diet and the kids food allergies.  I usually opt to bake my chicken by just adding a little sea salt and pepper, but this gets boring fast, especially to the kids.  I was delighted to find this Lemon Herb Chicken recipe by JeanineJ on All Recipes to try.  It had few ingredients, simple directions and was almost naturally yeast free, so it was a perfect one to try out.  This yeast free lemon herb chicken recipe will also prove to be a great recipe to have around during the summer months when barbecuing becomes a weekly if not daily ritual for many families.  I used the broiler to cook this the first time but the original directions are for the grill.  My whole family really enjoyed this chicken, especially the kids.  It was tender and had such a great great combination of flavors.  I hope that this helps you bring some variety to the way you prepare chicken too.   

Yeast Free Lemon Chicken Ingredients
1/2 cup canola oil 
1/4 cup freshly squeezed lemon juice
1 teaspoon minced onion
2 cloves minced garlic
1 teaspoon fresh thyme
1 teaspoon sea salt 
8 boneless skinless chicken breast halves
 
Yeast Free Lemon Herb Chicken Directions
In large bowl with a cover combine oil, lemon juice, onion, sea salt, thyme and garlic
Stir until the mixture thickens
Remove a little bit of the mixture from the bowl and reserve in a small container until it is time to cook
Add chicken to the bowl and marinate chicken thoroughly with the remaining mixture
Make sure all pieces are covered thoroughly
Cover and refrigerator approximately 4 hours
Preheat the grill or broiler when you are ready to cook
Coat the grill grate or broiler pan with aluminum foil
Poke holes in the foil and spray with cooking spray
Arrange chicken on top of the grate or broiler pan and cook 15 minutes on each side
Constantly brush chicken with reserved mixture to keep it moist

Recipe adapted from Lemon Herb Barbecue Sauce for ChickenRecipe by JeanineJ from All Recipes.

Most of you probably realize by now that I am a recovering processed food junkie.  This is why it should come at no surprise that another one of my favorite processed foods are Banquet Pot Pies.  They taste so good  and my brother and I grew up on them.  I never in a million years would have thought to make my own when they are so conveniently prepared in the frozen food section at the grocery store.  Then came life on the candida diet and the kids multiple food allergy diagnosis and I feared I would never eat a pot pie again.   Fortunately, this past week I finally found a winning yeast free gluten free flour mixand figured I would try it in a pie crust.  Since baking with stevia did not work so well for me I decided against making a dessert type pie and started to search for a chicken pot pie recipe.  I found a pretty simple recipe for a Chicken Pot Pie on All Recipes.  I made all the appropriate yeast free substitutions and it came out awesome.  This pot pie is much better than those frozen things I used to eat.  This recipe was pretty easy to put together but you may not want to do this one if you are pressed for time.  It made a great Sunday night meal.   

Yeast Free Gluten Free Chicken Pot Pie Ingredients
1 pound skinless, boneless chicken breast halves cubed
1 bag (16 ounces) frozen vegetables (stew mix, mixed vegetables, California mix, peas and carrots)
1/2 cup yellow onion chopped (you may want to omit if using stew mix as it already contains onions, unless you really like onions)  
2 tablespoons olive oil
1/3 cup yeast free gluten free flour mix
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups unsweetened chicken broth
2/3 cup unsweetened milk substitute 
1 double crusted yeast free gluten free canola pie crust

Yeast Free Gluten Free Chicken Pot Pie Directions
Preheat Oven to 425 degrees Fahrenheit
In a large saucepan combine chicken and frozen vegetables
Add enough water to cover and boil for 15 minutes
Remove chicken mixture from heat, drain and add to the pie pan containing the bottom pie crust
In the saucepan over medium heat, cook onions in olive oil until soft and translucent.
Stir in chicken broth and milk.
Slowly stir  in flour, sea salt, pepper, and celery seed.
Simmer over medium-low heat until thick.
Remove from heat and pour hot liquid mixture over the chicken mixture.
Cover with top crust, seal edges, and cut away excess dough.
Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.

Recipe adapted from All Recipes for Chicken Pot Pie IX

 I am huge soup fan and indulge it whenever I can.  It is such a comfort food and always makes me feel warm and cozy.  This is especially the case today as it has been snowing here in New Jersey for atleast 10 hours.  I used to indulge in the the canned varieties but nowadays I know better.  Canned soups are filled with all kinds of additives which are not allowed on the candida diet.  Autolyzed yeast extract, monsodium glutamate (MSG) and citric acid are 3 of these additives that are extremely common. 

At first I was a little intimidated making my own soup but then I found some good chicken broths/stocks that were okay for the candida diet and have been experimenting ever since.  I have found that soup is something that is very easy to adapt to the candida diet.  Although I have made soup before and there are other soup recipes on this site this is my first time making it in the crockpot.  It was very easy and I plan on doing it more often.  I hope that you enjoy the recipe.    

Crockpot Chicken and Vegetable Soup Ingredients
1/2 Pound of Boneless Skinless Chicken Breast 
4 cups (32 oz) Unsweetened Chicken Broth/Stock
4 cups water  
3 stalks celery sliced 
3 carrots sliced
1 zucchini chopped
1 medium onion chopped  
2 cloves garlic chopped
Sea salt and pepper to Taste

Crockpot Chicken and Vegetable Soup Directions
Combine all ingredients in Crockpot. 
Cook on low for 5 – 7 hours. 
When done use a fork to shred the chicken (Should fall apart very easily)

Having existed out of cans and boxes for most of my 30 years, it is no great surprise that I frequently ate and enjoyed Campbell’s soup.  At first it was just the condensed chicken and stars soup but then I grew up and discovered the cream of varieties.  Cream of mushroom was my favorite and there was always a handy little recipe on the back promising a quick and tasty dinner.  I quickly became very fond of making these mostly casserole dishes with cream of mushroom, chicken and celery soups. 

While I realize that the cream of mushroom soup is off limits because mushrooms are prohibited on the candida diet I wondered if I could find a recipe for the other two.  I did find a great homemade cream of chicken soup recipe and was able to adapt it to make it candida diet friendly.  I quickly hurried over to the Campbell’s Kitchen Website to explore some new recipes.  I decided on this Chicken and Rice Bake which is traditionally made with Cream of Mushroom soup but I figured the cream of chicken would work just as well.  So here it is.  A yeast friendly take on a Campbell’s classic. 

Chicken and Rice Bake Ingredients
1/2 the amount that the homemade cream of chicken soup recipe yields
1 1/2 cup water
3/4 cup uncooked regular long-grain brown rice
1/4 teaspoon paprika
4 skinless, boneless chicken breast halves  (about 1 pound)

Chicken and Rice Bake Directions

Stir the soup, water, rice and paprika in a 2-quart shallow baking dish. 

Top with the chicken.   Add additional seasoning if desired. Cover the baking dish with aluminum foil  and Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

Soooooo Tasty!

Recipe adapted from Campbell’s Kitchen One Dish Chicken and Rice Bake

The first thing I had to master when I found out both of my children had multiple food allergies were chicken nuggets and french fries.  I am ashamed to say that I had been giving them the ones from McDonalds a few times a week for a long time.  They were in an uproar when they found out they can no longer eat them.  The two year old still whines every time she sees a McDonald’s.  I am happy to report that I have mastered both chicken nuggets and french fries at home and they just happen to be candida diet friendly.  This chicken nuggets are gluten free, corn free and soy free unlike many of the frozen gluten free varieties available.  I let my kids eat them with organic ketchup but I enjoy them with candida diet friendly ketchup or I just eat them plain.  I hope that you enjoy this recipe as much as my family has. 

Yeast Free Gluten Free Chicken Nuggets Ingredients
1 pound of boneless skinless chicken breasts
1 cup brown rice flour (You can use any kind of gluten free flour)
1/2 teaspoon sea salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 teaspoon baking soda
3/4 cup water
1 Tablespoon fresh lemon or lime juice
Canola Oil for frying

Yeast Free Gluten Free Chicken Nuggets Directions
Fill a pan, electric fry pan, or iron skillet, with canola oil, leaving about 1-inch of pan at the top.
Heat the oil to 350 degrees Fahrenheit. 
Cut chicken into 1 inch pieces and set aside.  

In a medium bowl mix 1 cup flour, sea salt, paprika, ground black pepper, and baking soda.
 
Add water and lime or lemon juice (The lime or lemon juice reacts with the baking soda and causes the breading to expand when cooking)

Dip a few pieces of chicken into the breading mixture and use tongs to place them in the hot oil.

After about two minutes turn the nuggets and cook for an additional two minutes on the other side. The nuggets are done when they are golden brown.

Recipe adapted from Homemade Chicken Nuggets by Teresa McEntire at Families.Com

I love Mexican food and chicken fajitas are something that I frequently order when out.  I am not sure why I never thought to make them at home prior to me stumbling across a recipe for them recently.  They are pretty simple to make and very candida diet friendly.  The time consuming part of the process is thinly slicing the peppers onions and chicken.  You can find thinly sliced chicken in the store this may help save the chicken slicing step.  I think that there are also sliced bell peppers in the frozen vegetable section but I prefer the fresh ones.  You can also make beef fajitas by using the strips of beef for stir-frying found in the supermarket.  If you are up to it you can actually do make a both beef and chicken.  This may be a hit at your house as you are offering a a variety of tastes.  I would have done this but we have a beef allergy so I left it to chicken.  These fajitas came out good but unfortunately my oldest daughter did not like them.  She has become such a picky eater.  She used to eat anything and everything.   My youngest loved these but I am not sure if I will be making them anytime soon because I do not have the time to prepare and alternate dinner for my oldest.  If you like fajitas give this recipe a try I really did enjoy them.  Remember to serve with candida friendly fixins such as salsa without vinegar, homemade guacamole and mock sour cream. 

Chicken Fajitas – Ingredients
1 Pound Boneless Skinless Chicken Breasts
3 Tablespoons Fresh Lemon or Lime Juice
2 Tablespoons Chicken Broth
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 each yellow, red and green peppers
1 onion
1 clove garlic
1/4 teaspoons ground pepper
1/4 teaspoon sea salt
Cooking Spray (I use the Stop and Shop spray for grilling as we have a soy allergy and this one does not contain soy.  Most cooking sprays for grilling do not contain soy but most others do) 
6 brown rice Tortillas or 12 corn tortillas

Chicken Fajitas Directions
Cut peppers, onions and chicken into thin strips
Mince the garlic
In a medium bowl, stir together the lemon or lime juice, chicken broth, cumin and cayenne pepper. 
Add the chicken to the marinade and toss until coated. 
Lightly spray an large unheated skillet with cooking spray. 
Heat over medium-high heat. 
Add the chicken mixture to pan and allow to cook until the chiken is no longer pink
Add peppers, onions, garlic and black pepper. 
Cover and cook stirring occassionally for about 5 minutes or until the chicken is no longer pink and the vegetables are crisp-tender. 
Serve the warm vegetable mixture with either brown rice or corn tortillas.
Serve with candida friendly salsa, mock sour cream and guacamole

Recipe adapted from Healthy Homestyle Cooking by Evelyn Tribole, MS, RD

This quick and easy chicken and pasta recipe is great great when you are pressed for time.  

Chicken Penne Ingredients
1 package penne brown rice pasta
1 yellow pepper
1 onion
1 garlic clove chopped
2 tbsp olive oil
1 jar pasta sauce (no citric acid)
3 grilled boneless skinless chicken breasts sliced
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil

Chicken Penne Directions
Cook penne according to package directions.
In large skillet heat oil
Add pepper, onion and garlic and saute in oil until tender
Stir in pasta sauce, chicken and parsley
Simmer 2 – 3 minutes
Serve sauce over penne
Saute pepper, onion and garlic

Adapted from Ronzoni Health Harvest Easy-to-Prepare Recipes 

This is a modified version of a dish that my mother used to cook.  Being the butter lover that she is her recipe included 1/2 cup butter.  I have lightened things up a bit but it still has great flavor.  This one pot dish required little prep work and very little monitoring.  You can serve with a you choice of vegetables and freeze leftovers for a quick meal.  I hope that you enjoy this meal as much as my family has. 

Chicken and Rice Ingredients
1.5 pounds boneless skinless chicken thighs
1 yellow onion
5 cloves of garlic
1 cup brown rice
7 cups of water
sea salt to taste
ground black pepper to taste

Chicken and Rice Directions
Chop onion and garlic
Add water, chicken, garlic, onion, sea salt and ground black pepper to large pot
Cook on Medium heat covered for about 1 hour or until chicken is fork tender
Reduce heat to low and add brown rice
Cook about 30 minutes or until all liquid is absorbed

Bon Appetite!

Yeast Free Tortilla Crusted Chicken Ingredients
1  pound  boneless skinless chicken breast, cut into thin pieces
1/2  teaspoon  sea salt
1/4  teaspoon  pepper
1/3  cup yeast free gluten free flour mix
1 1/2  teaspoon fresh oregano
1/2  teaspoon  chili powder
1/4  teaspoon  ground cumin
1 teaspoon garlic powder
2  large eggs
2  cups  crushed tortilla chips
Cooking spray

Yeast Free Tortilla Crusted Chicken Directions
Preheat oven to 425 Fahrenheit
Spray broiler pan with non stick cooking spray
In a medium bowl beat eggs
In another medium bowl add yeast free gluten free flour, spices and herbs
Place tortilla chips on a flat surface
Dip chicken into flour mix, then egg and then into tortilla chips
Place on broiler pan
Cook for 20 – 30 minutes until tender, turning about half way through

Recipe adapted from Tortilla Chip-Crusted Chicken by My Recipes

It seems like there are a million ways to cook chicken.  This is good news for candida dieters because chicken is an approved food and its diverse nature will help with creating numerous yeast free dishes.  The downside is that many of the ways that we are used to cooking chicken are contrary to candida diet guidelines.  Coating our chicken with bread crumbs and/or wheat flour is something that many of us have done without thinking for years.  When we first embark on the candida diet and have these ingredients taken from us, we may be unsure of how to continue to prepare chicken without these signature ingredients.  Getting used to yeast free gluten free flours and identifying yeast free breadcrumb substitutes will be an important task. 

One chicken meal that I really missed when going on the candida diet is chicken parmesan.  While I cannot make a yeast free version of chicken parmesan exactly like the one I used to make, because of there is no candida diet substitute for cheese, this Yeast Free Italian Chicken Breast recipe is a great substitute.  I use yeast free gluten free flour to coat the chicken but plain brown rice flour should work too.  I suggest serving this with a small portion of brown rice pasta.    

Yeast Free Italian Chicken Breast Ingredients
1/4 cup olive oil
2 eggs (If you are allergic to eggs use 1/2 cup water mixed with 2 teaspoons flaxseed meal) 
3/4  cup yeast free gluten free flour mix or brown rice flour
4 skinless boneless chicken breast
1 cup zucchini sliced
1 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
12 ounces tomato sauce (unsweetened with no citric acid, I use Pomi Strained Tomatoes)
 
Yeast Free Italian Chicken Breast Directions
Heat oil in a large skillet
Beat eggs in a small bowl
Pour flour onto a flat surface
Dip chicken breasts first into egg, then into flour and finally into  in skillet, allow chicken to brown on both sides
Add zucchini, oregano and spices to pan and cook for 1 – 2 minutes
Add tomato sauce over cutlets and zucchini
Cover and simmer approximately 10 minutes or until tender

Recipe adapted from the The Candida Control Cookbook: What You Should Know and What You Should Eat to Manage Yeast Infections (New Revised & Updated Edition) by Gail Burton