Nothing captures the essence of sunshine like a caprese salad (pronounced kuh·pray·zay). It’s the ultimate no-cook, no-fuss, no-stress dish that you can whip up in minutes and enjoy anytime.

Ingredients

Tomatoes: Opt for ripe, flavorful tomatoes. Varieties like vine-ripe tomatoes or heirloom work well. Look for vibrant color, firm texture, and a sweet aroma.

Mozzarella cheese: Fresh mozzarella that you slice yourself is ideal. It has a soft, creamy texture that pairs perfectly with tomatoes and basil.

Basil: Fresh basil is recommended for the best flavor.

Olive oil: It’s best to use a top-quality oil. Look for an extra virgin olive oil (EVOO); otherwise, it has been chemically refined. For the freshest olive oil, check the harvest date on the label and make sure it is within one year. The oil should come in a dark glass bottle and be stored in a cool, dark cabinet.

Read more here: The Extraordinary Health Benefits Of Extra Virgin Olive Oil

Oregano and salt: Oregano is my twist on the classic recipe. I salt the tomatoes and then sprinkle some oregano all over the finished dish.

Just slice, layer, season, and serve. It’s that easy. And it’s that good. 

Instructions

*Free printable recipe card is available at the end of the post. 

Please Note:  Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

With a serrated knife, slice your tomatoes about a quarter-inch thick.

Then, slice your mozzarella about the same quarter-inch thickness. A wire cheese slicer works well for even size slices.

Arrange the tomatoes on a platter and season with salt.

Pro tip:

Prepare your salad components, and right before serving, sprinkle salt on the tomatoes. Adding salt too early may result in the tomatoes releasing excess juice.

Alternate slices of tomatoes and mozzarella on the platter, tucking fresh basil leaves in between. Sprinkle with oregano. Drizzle with olive oil.

Bam! What a beautiful appetizer for a special treat. Or create an appetizer spread with deviled potatoes and bacon-wrapped asparagus to serve at holiday parties.

Pro tips and recipe notes

1. Can I use balsamic glaze? Balsamic glaze can add a sweet and tangy kick, enhancing the flavors. While optional, sometimes I use it as a dressing. 
2. Can I prepare a Caprese salad in advance? Yes, you can prepare the ingredients ahead but assemble the salad just before serving to maintain freshness and prevent sogginess.
3. Can I use flavored olive oil in my Caprese salad? Absolutely! Infused olive oils, like garlic or basil-infused, can add an extra layer of flavor to your Caprese salad. Adjust the quantity based on your preference.
4. How do I store leftover Caprese salad? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may change, so it’s best enjoyed fresh.

I hope this recipe has inspired you to make your everyday moments more special, turning them into extraordinary experiences with just a few thoughtful slices and a drizzle of good oil.

So, here’s to relishing life’s delicious simplicity and creating moments that linger on the palate and in the heart. Buon Appetito!

P.S. Love how effortless this salad feels? You can bring that same ease to dinner. I have a simple way to turn everyday chicken or fish into comforting, flavorful meals even on busy nights. Here’s an easy way to make dinner taste better tonight.

More easy appetizers

10-Minute Cucumber Bites (With Three Amazing Toppings) – This is a refreshing appetizer. They’re an easy yet indulgent low carb treat.

Baked Zucchini Sticks – A beautiful mixture of spices give these zucchini sticks a wonderful flavor. Enjoy!

Crispy Salami Chips – These are a smart snack with an easy, homemade recipe that turns simple salami slices into savory chips. Quick and satisfying.

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How To Make Caprese Salad: A Classic Italian Appetizer

Savor the simplicity of this Caprese salad. A quick, no-cook platter of tomatoes, mozzarella, and basil that turns an ordinary day into extraordinary. Your delicious escape is just minutes away.

Course Appetizer Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 184kcal

Author Barbara Bianchi

Ingredients

• 1 1/4 pounds of tomatoes 2 large
• 8 ounces of fresh mozzarella
• handful of fresh basil
• 3 tablespoons of extra-virgin olive oil
• salt to taste
• oregano to taste

Instructions

• With a serrated knife, slice your tomatoes about 1/4-inch thick.

  Then, slice your mozzarella about 1/4-inch thick. A stainless steel wire cheese slicer works well for even size slices.
  1 1/4 pounds of tomatoes, 8 ounces of fresh mozzarella
• Arrange the tomatoes on a platter. Season with salt.

  Pro tip:

  Prepare your salad components, and right before serving, sprinkle salt on the tomatoes. Adding salt too early may result in the tomatoes releasing excess juice.
  salt to taste
• Alternate slices of tomatoes and mozzarella on the platter, tucking fresh basil leaves in between. Sprinkle with oregano. Drizzle with olive oil.

  Serve and enjoy!
  handful of fresh basil, 3 tablespoons of extra-virgin olive oil, oregano to taste

Notes

1. Can I use balsamic glaze? Balsamic glaze adds a sweet and tangy kick, enhancing the flavors. While optional, sometimes I use it as a dressing. 
2. Can I prepare a Caprese salad in advance? Yes, you can prepare the ingredients ahead but assemble the salad just before serving to maintain freshness and prevent sogginess.
3. Can I use flavored olive oil in my Caprese salad? Absolutely! Infused olive oils, like garlic or basil-infused, can add an extra layer of flavor to your Caprese salad. Adjust the quantity based on your preference.
4. How do I store leftover Caprese salad? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may change, so it's best enjoyed fresh.

Nutrition

Calories: 184kcal | Carbohydrates: 5g | Protein: 11.5g

The post How To Make Caprese Salad: A Classic Italian Appetizer appeared first on Gluten Free Homestead.

Recently, one of my dear readers asked whether I’d ever made gluten free baked ziti. I have (it’s one of my family’s favorite pasta recipes), but I realized I’d never shared it here on the blog before.

So today let’s make some ziti! 

This baked pasta (al forno style as they say in Italian) is a real winner at potlucks and family gatherings. It’s devoured by everyone, and no one can believe it’s gluten free. 

The taste is similar to my popular classic Italian lasagna recipe, but so much easier to make. I’ve taken lots of photos so you can see exactly how to make it.

If you’re still finding your footing with gluten free cooking, this little recipe gives you a win you can feel right away.

I included a faster marinara recipe (plus other simple sauces) inside my mini cooking course, we build on these small wins to make weekly cooking feel second nature.

My funny baked ziti story

Want to hear my funny ziti story?

When John and I were first married, I wanted to surprise him one day with baked ziti for dinner. I cooked the noodles, made a wonderful meat sauce, carefully stirred them together, and layered them in a casserole dish with fresh mozzarella cheese. 

Stopping to admire my creation before popping it in the oven, I anticipated a delightful meal. 

But when the time came to take the casserole dish out of the oven, it slipped out of hands.

Oh no! Some of the baked ziti spilled onto the oven door, and I had to throw away the part that spilled. I had wanted to place the casserole dish on the table, but, of course, it didn’t look pretty anymore. So I decided to serve it as individual portions instead.

Here’s the funny part. John went to eagerly taste my new dish.

After one forkful, he exclaimed, “Wow! This is the best baked ziti I ever tasted. Whatever you did, don’t change a thing. You’ve got to make it the exact same way from now on.”

It took all that I had to hold in my laughter. 

Ha! Did that mean that I should drop it every time too?

The moral of the story: Taste matters more than presentation, lol.

So here’s the best baked ziti recipe you’ve ever tasted (minus dropping your dish)!

Ingredients for gluten free baked ziti

Casseroles don’t get easier than this. Five basic, budget-friendly ingredients combine to make this delicious meal: ground beef, your favorite pasta sauce, mozzarella, salt, and gluten free pasta.

Classic baked ziti casserole can be made with any tubular pasta like ziti, penne, or rigatoni. Ziti is a narrow smooth pasta.

I use gluten free penne because I haven’t found gluten free ziti in the store. Penne is a similar shape, but with ridges. That makes it perfect for trapping the delicious meat sauce inside.

Some gluten free pasta brands may not hold up in this recipe. Today, I used Tinkyada brown rice pasta. I have also used Schar corn and rice pasta, and Jovial brown rice pasta. They’re all good.

I haven’t tried lentil, quinoa, or other bean pastas so I can’t speak for the flavor or textures.

Instructions with step by step pictures

*Free printable recipe card is available at the end of the post.

To begin, preheat your oven to 350℉. Cook your noodles according to the package directions and rinse them under cold water so they won’t get sticky. Then set them aside. 

Meanwhile, make a meat sauce by simmering cooked ground beef in marinara sauce. Then, combine your cooked noodles and meat sauce. Be careful not to break the noodles. 

The sauce is the foundation for the flavor of your dish. So use your favorite jar sauce (Prego says it’s gluten free on the label) or make homemade Italian Red Sauce.

The next easy step is to transfer half of your mixture to your casserole dish. Cover with grated mozzarella cheese. Add the rest of your mixture and top with more mozzarella. And that’s it!

Bake until bubbly, the cheese is melted, and slightly browned.

Serving suggestions

Serve with extra marinara sauce and grated parmesan cheese, a crisp green salad, sautéed broccoli with garlic, and crusty garlic bread.

Moreover, go ahead and create an Italian-inspired spread that complements the baked ziti by serving my Caprese Salad: A Classic Italian appetizer. And try these Italian pinwheels from one of my blogging friends. Just use gluten-free tortillas like the ones I reviewed in my gluten free chicken enchiladas recipe, as her site might have non-gluten-free options.

Pro tips and recipe notes:

• Pasta absorbs sauce while baking. The key when using gluten free pasta is to use a lot of sauce so your pasta doesn’t get dried out.
• The foundation of my marinara tomato sauce is carrots, onions, celery, and garlic. And it’s seasoned with oregano. What spices would you add? Basil? Paprika? Even fennel or cayenne pepper could work. How intense you want the flavor is up to you. 
• There are many variations on this recipe. Some chefs add a ricotta cheese and egg mixture as you would in lasagna. You could also go with half ground beef and half ground sausage. Or use ground chicken or turkey.
• Leftovers will keep in an airtight container for 3-4 days in the fridge. Be sure that the noodles are coated with sauce or they may dry out.

Ta-dah! The best gluten free baked ziti ever. Buon appetito!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More Italian recipes

Italian-inspired recipes collection Here are all my recipes inspired by Italian cuisine!

Italian Red Gravy Just like Grandma used to make, this gluten free Italian “red gravy” is simmered with lots of fried meat.

Gluten Free Chicken Parmesan This includes step by step tutorial with photos!

Gluten Free Classic Italian Lasagna This is one of my most popular recipes with lots of tips and step by step photos.

Chicken And Peppers This is the secret family recipe!

Mushroom Risotto This delicious creamy Italian rice turns ordinary mushrooms into a yummy dish.

Osso Buco This is a traditional Milanese dish braised in a white wine and vegetable broth. Yum.

Gluten Free Eggplant Rollatini This is a fantastic way to cook eggplant so that it turns out rich and creamy oozing with cheese and sweet basil.

Easy Minestrone Soup (Low Carb And Gluten Free) This low carb version of minestrone (minus beans and pasta) is loaded with veggies, herbs and spices. 

Chicken Rollatini This fast, easy and delicious recipe is a perfect dish for a busy evening.

 Strawberry Granita This is a dessert originally from Sicily, similar to snow cones and Italian ice.

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Gluten Free Baked Ziti Recipe

This is the best gluten free baked ziti recipe. Promise.

Course Main Course

Cuisine Italian-American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 321kcal

Author Barbara Bianchi

Ingredients

• 12- ounce gluten-free penne
• 3 pounds ground beef
• 1/2 teaspoon salt
• 3 cups gluten-free marinara sauce
• 2 cups mozzarella cheese shredded

Instructions

• Preheat oven to 350°F.
• Cook pasta according to the package directions, rinse, and set aside.
  12- ounce gluten-free penne
• In large skillet brown meat and drain. Season with salt.

  Add marinara and simmer for 10 minutes.
  3 pounds ground beef, 1/2 teaspoon salt, 3 cups gluten-free marinara sauce
• Toss the cooked pasta with the meat sauce being careful not to break the noodles.
• Add half of the mixture to a 9x13 baking dish.

  Then spread 1 cup of mozzarella cheese over the pasta mixture.

  Add the remaining pasta mixture and top with the remaining cup of mozzarella.
  2 cups mozzarella cheese
• Bake uncovered for 25-30 minutes until hot and bubbly and cheese is golden.

Notes

• Pasta absorbs sauce while baking. The key when using gluten free pasta is to use a lot of sauce so your pasta doesn't get dried out.
• The foundation of my marinara tomato sauce is carrots, onions, celery, and garlic. And it's seasoned with oregano. What spices would you add? Basil? Paprika? Even fennel or cayenne pepper could work. How intense you want the flavor is up to you. 
• There are many variations on this recipe. Some chefs add a ricotta cheese and egg mixture as you would in lasagna. You could also go with half ground beef and half ground sausage. Or use ground chicken or turkey.
• Leftovers will keep in an airtight container for 3-4 days in the fridge. Be sure that the noodles are coated with sauce or they may dry out.

 

Nutrition

Calories: 321kcal

The post Gluten Free Baked Ziti Recipe appeared first on Gluten Free Homestead.

Recently, my dear friend Patty gave me her recipe for an egg-free carbonara paired with zucchini noodles (zoodles). Zoodles are a fantastic nutritious substitute for the spaghetti in the classic Italian dish.

But I happened to have a spaghetti squash ripening on my kitchen counter, and I thought it would give the recipe a fun autumn twist to use that instead.

About spaghetti squash 

Have you ever tried spaghetti squash? It gets its name because after it’s cooked, the inside turns into beautiful, pasta-like strands.

In a previous post, I showed step-by-step with a video how to cut and cook spaghetti squash: the ultimate guide. The toughest part is cutting it in half. 

The spaghetti squash was absolutely delicious tossed with bacon, onions, fresh black pepper, and Pecorino Romano in the creamy naturally gluten free carbonara sauce.

Carbonara without raw eggs

As I noted above, this isn’t the traditional carbonara sauce that’s made with a raw egg (the egg usually cooks when stirred into hot spaghetti).

If using a raw egg concerns you or you have an egg allergy or you love bacon and cream, this egg-free carbonara sauce is for you. It’s really, really scrumptious.

Pairing this sauce with spaghetti squash will make you a fan for life. It’s an easy gluten free and low carb pasta alternative.

Adding this spaghetti squash carbonara to my Italian-inspired recipe collection is a delight, as it shines as both a quick dinner and a versatile appetizer or side dish offering endless enjoyment—yes, even right from the pan with a fork!

Ready to make this new easy spaghetti squash recipe? Let’s go.

Ingredients for spaghetti squash carbonara

• Spaghetti squash: acts as the noodle-like base for our sauce
• Bacon: adds crispy, smoky flavor and a savory crunch 
• A small onion: adds sweet and savory flavor 
• Heavy cream or half and half: adds rich, creamy texture and depth of flavor
• Pecorino Romano cheese: contributes a sharp, savory taste and helps thicken the sauce
• Fresh black pepper: provides a hint of spiciness and a subtle kick

Instructions

First, cut your squash, scoop out the seeds and strings, brush with extra-virgin olive oil, and place in a baking dish flesh side down. Roast it for about forty-five minutes. Then take it out of the oven and set aside while you make your sauce.

To make the easy sauce, cook your bacon in a large skillet. Transfer to a paper towel-lined dish to blot the grease. 

Don’t drain the pan you used to make the bacon. Add your sliced onions to that pan. Let them sauté in the bacon fat for about five minutes until they’re translucent.

Yum. You’re going to love the smoky flavor the bacon adds to the dish.

By now, your squash should be cool enough to handle. Scrape the spaghetti-like strands from the shell and stir them in the pan with the onions. Then cut your bacon into half-inch pieces and add them back in, stir until combined and cooked through.

Meanwhile, mix your cream and grated cheese in a sauce pitcher.

Divide the spaghetti squash and bacon mixture into individual bowls. Season with fresh ground pepper. Then top each with your cheese sauce. Serve warm with extra grated cheese on the side for those who would like to add more cheese.  

Pro tips and recipe notes

• Pecorino Romano is a sharp tangy cheese. You could substitute parmigiano reggiano. It’s nuttier and a bit milder but works well in this recipe. 
• I recommend aged cheese that you grate yourself. Just give it a quick spin in the food processor.  The pre-grated type contains preservatives meant to keep it from clumping. It doesn’t melt quite as well. 
• My friend’s recipe included half and half for the sauce. I had heavy cream in my fridge so I went with that. You can use either one. It’s up to you.
• You can store leftovers in an airtight container in the fridge for up to 4 days.

Buon appetito! This works as a main dish or a side dish. I’m thinking it would make a wonderful side dish for the holidays.

I love that my friend shared this nutritious bacon carbonara recipe with me. The fun is making something really awesome and then giving the recipe away. Go ahead and bring the joy of this new recipe into a friend’s day too.

More recipes with Italian sauces

15 Minute Wild Cod Piccata – Piccata is a light and lemony sauce with a sprinkling of lovely green capers. Though usually served over chicken or veal, I think it’s time to update that tradition as it’s absolutely amazing over fish too.

Zoodles With Basil And Pistachio Pesto – Here’s my zoodles twist on the classic Pesto alla Genovese pasta dish: zucchini noodles with pesto.

Zoodles Bolognese – In Bologna, where it originated, three different kinds of ground meat – usually beef, lamb, and veal – are browned beforehand while sautéing vegetables and herbs. Then, they’re all mixed together with pureed tomatoes in a pot that simmers for hours on the stove. This is my super-fast version of Bolognese sauce using just ground beef served over zucchini noodles.

Italian Red Gravy – This is a traditional sauce that’s simmered with lots of fried meat just like Grandma used to make.

Gluten Free Chicken Scarpariello – This is my quick and easy recipe that my father-in-law served years ago in his fancy Italian restaurant.

Please share on pinterest

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Spaghetti Squash Carbonara (No Egg) Recipe

Spaghetti squash is absolutely delicious tossed with bacon, onions, fresh black pepper, and Pecorino Romano in a creamy (no egg) carbonara sauce. 

Course Main, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 228kcal

Author Barbara Bianchi

Ingredients

• 1 spaghetti squash
• 6 slices of bacon cut into 1/2-inch pieces
• 1 small onion thinly sliced
• 1/2 cup of heavy cream or half and half
• 1/2 cup of grated Pecorino Romano
• fresh black pepper

Instructions

• First, cut your squash, scoop out the seeds and strings, brush with extra-virgin olive oil and place in a baking dish flesh side down. Roast it for about forty-five minutes. Then take it out of the oven and set aside while you make your sauce.
  1 spaghetti squash
• To make the easy sauce, cook your bacon in a large skillet. Transfer to a paper towel-lined dish to blot the grease. 

  Don’t drain the pan you used to make the bacon. Add your sliced onions to that pan. Let them sauté in the bacon fat for about five minutes until they're translucent.
  6 slices of bacon , 1 small onion
• By now your squash should be cool enough to handle. Scrape the spaghetti-like strands from the shell and stir them in the pan with the onions. Then cut your bacon into half-inch pieces and add them back in, stir until combined and cooked through. 
• Meanwhile, mix the cream and grated cheese in a sauce pitcher.

  Divide the spaghetti squash and bacon mixture into individual bowls. Season with fresh ground pepper. Then top each with your cheese sauce.
  1/2 cup of heavy cream , 1/2 cup of grated Pecorino Romano, fresh black pepper
• Serve warm with extra grated cheese on the side for those who like to add more cheese. 

Notes

• Watch this video to see how to cut and prepare your spaghetti squash.
• Pecorino Romano is a sharp tangy cheese. You could substitute parmigiano reggiano. It's nuttier and a bit milder, but works well in this recipe. 
• I recommend aged cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it's done. The pre-grated type contains preservatives meant to keep it from clumping. It doesn't melt quite as well. 
• You can use half and half or heavy cream for the sauce whichever you prefer.
• You can store leftovers in an airtight container in the fridge for up to 4 days.

 

Nutrition

Calories: 228kcal | Carbohydrates: 4.2g

The post Spaghetti Squash Carbonara (No Egg) Recipe appeared first on Gluten Free Homestead.

Happy New Year! I hope you had a lovely holiday season. To kick off the new year, today I’m sharing an extra-special recipe with you: chicken and peppers, olive oil and garlic style.

Maybe you’ve had chicken and peppers before, and you’re wondering what makes this version extra-special.

Well, first of all, what I’m about to share with you is a super-secret family recipe. Oooh… doesn’t that sound intriguing. But it’s true. I’ve only shared this recipe once before. That was 20 years ago in a church cookbook.

This recipe was handed down to me from my late mother-in-law, who got it from her mother-in-law (John’s Italian-American grandmother) who got it from her mamma. And now I’m sharing it with you, dear reader.

Chicken and peppers simmered in olive oil

Now here’s the thing. I googled pages and pages of chicken and peppers recipes, but I haven’t seen one like this recipe. All of the recipes I saw were made with a tomato-based sauce (or as the Italians like to say, gravy).

This one isn’t. The chicken is simmered in extra-virgin olive oil. It’s so tasty and tender the meat literally falls off the bone.

Since this chicken and peppers ditches the red sauce (a sneaky source of sugar), it’s a perfect low-carb, keto delight.

Okay, if all the above goodness isn’t enough, here’s one more thing that will make this dish one of your go to recipes.

Shhhh… this is only for you. It’s really easy to make.

If you’re a fan of chicken, take a look at my extensive collection of chicken and turkey recipes offering delicious options for every occasion. 

Ingredients you’ll need

You just won’t believe how these few ingredients (chicken, extra-virgin olive oil, garlic, onions, and peppers) combine for a mouthwatering dish. This is a flavor party in your mouth.

Instructions

*Free printable recipe card is available at the end of the post.

Ask your butcher to cut up a whole chicken into sixteenths.

My local butcher in New York was always helpful with such unusual requests. But when I asked my new butcher here in Raleigh, he looked at me as if I had two heads. When I explained why I wanted the chicken cut into sixteenths, he understood and said, “sure”.

Oh well. If your butcher thinks your request is so strange that he won’t cut up your chicken for you, go to Plan B.

Recipe shortcuts

• You can usually find a whole chicken in the meat showcase that’s been cut into about eight pieces. Then you can easily cut the breasts and thighs up into smaller pieces when you get home.
• And pre-cut peppers and onions and even garlic can be found in the produce section of your grocery store. This will cut your prep time in half. I knew you’d like that!

Okay. Let’s get started. Once you have all your ingredients together, remove the skin from all the pieces of your chicken and season with salt.

Now, cover the bottom of your Dutch oven pot with extra-virgin olive oil. Add onions and garlic and brown the chicken over a low heat keeping the pot covered.

Continue to turn the chicken pieces until they’re no longer pink, and the meat begins to pull away from the bone. This will take about 30 minutes.

Then add your pepper slices. My mother-in-law used to make this dish with green peppers, but today I use both red and green peppers. It’s up to you.

Stir in the peppers and cover and simmer for one more hour. Keep stirring every so often while the juices from your chicken combine with the oil to make a wonderful gravy.

And that’s it! Juicy and delicious low carb chicken and peppers: olive oil and garlic style. Made with love.

Pro tips and recipe notes

• Cutting the chicken into 12 -16 pieces gives you smaller pieces of chicken that are sure to absorb the oil. No dry chicken here.
• I haven’t changed my mother-in-law’s recipe at all except for the potatoes. Once the chicken was done, she would take the chicken out of the pot and set the chicken aside in a bowl and cover it. Then she would peel and cut up four potatoes, season them with salt, add them to the pot and cook the potatoes in the gravy for about 20 minutes. Then toss your cooked chicken back into the pot, combine, and serve. Everyone absolutely loves it! But in keeping with my low carb diet, I skip the potatoes.
• If you tend to like dark meat as my family does, you could make this dish with only drumsticks and thighs.
• Leftovers will last up to 4 days in an airtight container in your refrigerator.

What goes with chicken and peppers?

You can serve this dish on its own or with any favorite side dish such as: a cup of easy minestrone soup, quick delicious caprese salad: a classic Italian appetizer, or sautéed broccoli with garlic.

My mother-in-law is no longer with us, but whenever I make this it reminds me of good family times. I can almost see her smile and hear her coaxing us all to take a second helping of this delicious dish. Yum.

Thanks to all the moms who kept this recipe alive. Remember, “la mamma è sempre la mamma” (mother is always mother). I hope you love this dish as much as we do.

P.S. If you make this low carb chicken and peppers, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Love chicken? Try these recipes

Keto Chicken Piccata – This buttery and lemony keto chicken piccata is a super low-carb twist on an easy delicious family favorite.

One-Pan Chicken Alfredo – Tender chicken breasts are tossed with baby spinach and delicate mushrooms and covered in a velvety sauce. Bacon takes this meal to the next level.

Grainless Crispy Chicken Nuggets – Chicken nuggets are coated in a spicy batter before frying. This dish is absolutely delicious and goes from stovetop to your table in 30 minutes flat.

One-Pan Roast Chicken And Potatoes – Tender marinated chicken thighs roasted in their own juices on a bed of vegetables, sausage, and potatoes is a delicious one-pan meal.

Love this recipe? Pin it for later.

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Chicken And Peppers In Olive Oil Recipe

Chicken And Peppers In Olive Oil And Garlic is as nourishing as it is delicious. You're sure to get two thumbs up from everyone at your table.

Course Dinner

Cuisine Italian-American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4

Calories 138kcal

Author Barbara Bianchi

Ingredients

• 1 whole chicken
• salt to taste
• 1 onion diced
• 5 cloves garlic roughly chopped
• 2 bell peppers sliced
• 1/2 cup extra-virgin olive oil

Instructions

• Cut up chicken into 12-16 pieces and remove the skin and season the chicken with salt.
  1 whole chicken, salt
• Now, heat olive oil on low in your dutch oven pot. Add onions and garlic and brown the chicken keeping the pot covered. Continue to turn the chicken pieces until they’re no longer pink, and the meat begins to pull away from the bone. This will take about 30 minutes.
  1 onion, 1/2 cup extra-virgin olive oil, 5 cloves garlic
• Stir in the peppers and cover and simmer for one more hour. Keep stirring every so often while the juices from your chicken combine with the oil to make a wonderful gravy. Serve and enjoy.
  2 bell peppers

Notes

• Cutting the chicken into 12 -16 pieces gives you smaller pieces of chicken that are sure to absorb the oil. No dry chicken here.
• If you would like potatoes with your chicken and peppers, when the chicken is done, take the chicken out of the pot and set the chicken aside in a bowl and cover it. Then peel and cut up four potatoes into eighths, season them with salt, add them to the pot and cook the potatoes in the gravy for about 20 minutes. Then toss your cooked chicken back into the pot, combine, and serve. 
• If you tend to prefer dark meat as my family does, you could make this dish with only drumsticks and thighs.
• Leftovers will last up to 4 days in an airtight container in your refrigerator.

Nutrition

Calories: 138kcal | Carbohydrates: 7.1g

The post Chicken And Peppers In Olive Oil Recipe appeared first on Gluten Free Homestead.

Exciting news! This August, my family is moving from New York to beautiful North Carolina. These past few months have been filled with lots of packing, garage sales, and other assorted craziness as we prepare for this new adventure.

John keeps saying, “I hope the moving truck is big enough” while I keep finding more photo albums that I want to keep. 

If you’ve ever moved before, you know how stressful the moving process can be.

Eating right, keeping up with my fitness routine, and minimizing as much stress as possible has been important to help me keep up my stamina and not get overwhelmed by everything that needs to be done.

One thing is for sure. When your life’s turned upside down, you usually don’t want to spend extra time in the kitchen. But you also probably don’t want to have to keep ordering out when you’re eating keto and low-carb.

It’s good to have quick, simple, delicious recipes to turn to so you can keep enjoying home cooked meals.

This Keto chicken Piccata is one of my favorite low carb recipes for those busy days. It’s a super low-carb twist on my traditional gluten free chicken piccata. It’ll be ready in just 25 minutes!

Buttery, lemony chicken in a delicious broth topped with capers. Yum.

And if you have capers left over, try them in this Crispy Skin Salmon with creamy wine and capers sauce, delicious Sardines on Cauliflower Toast with Mediteranean gremolata, or Chilean Sea Bass Recipe.

So here’s what you’ll need to make this quick tasty recipe.

Ingredients

If you have whole skinless, boneless chicken breasts, slice them in half horizontally or get them already thin-sliced from your butcher. 

The remaining ingredients you’ll need are:

• Salt and pepper to season your chicken. 
• Butter and Avocado oil: Butter adds richness and flavor, while the avocado oil prevents the butter from burning at higher temperatures while sautéing. You can go with whichever oil you prefer.
• Juice from about 2 lemons: This gives the chicken piccata recipe its signature bright, citrusy flavor. Bottled lemon juice can be used as a substitute if you don’t have fresh lemons. 
• Chicken broth: This is the savory base of our sauce.
• Brined capers: These small, tangy, pickled flower buds bring a distinct briny flavor especially wonderful when paired with lemon and butter
• and parsley for garnish.

Instructions

*Free printable recipe card is available at the end of the post.

To begin, tenderize the chicken breasts with a meat pounder.

Then season the chicken on both sides with salt and pepper. Heat avocado oil and butter in a large sauté pan over a medium-high heat.

Add the chicken breasts and sauté them on the first side for 2-3 minutes or until browned. Flip the chicken over and cook on the other side for 2-3 minutes or until chicken is cooked through.

Transfer the chicken to a separate serving platter and set aside.

Add your broth and bring to a boil. Scrape up the bits of brown on the bottom of the pan to incorporate them in the sauce.

Stir in some lemon juice and capers and return the chicken to the pan. Simmer about 2 minutes more. Now transfer the chicken to the platter again.

Turn off the flame and whisk in some cold butter and spoon the sauce over the chicken. Garnish with parsley, and dinner is ready!

Serving suggestions

Serve with a cup of easy creamy broccoli cheddar soup, a crisp green salad, and creamy cauliflower mash.

Pro tips and recipe notes

• I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
• Sauté your chicken in batches so as not to crowd the pan. If there’s not enough room in the pan they’ll steam instead of browning and getting a nice flavory sear.
• Don’t have avocado oil on hand? That’s o.k. You may substitute extra-virgin olive oil or whichever oil you prefer.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

I hope you enjoy this keto chicken piccata as much as we do.

This week, I had to say goodbye to my family’s well-loved pine dining table where we’ve gathered for many meals and holiday feasts. 

All the food on the blog was savored at that table, including this chicken piccata. So many wonderful memories!

Yes, moving is bittersweet. But the time has come for us to leave New York.

I’m looking forward to a milder climate and exploring new places as we make a home in North Carolina (and also sharing new recipes with you from my new kitchen!).

Hope you have a happy and healthy week.

Love chicken? Try these recipes

One-Pan Chicken Alfredo – This keto dreamy chicken Alfredo is a nutritious, protein-packed, and delicious one-pan meal.

Grainless Crispy Chicken Nuggets – These nuggets are coated in a spicy batter before frying. And they go from stovetop to your table in 30 minutes flat.

One-Pan Roast Chicken And Potatoes – Tender marinated chicken thighs baked in their own juices on a bed of vegetables, sausage, and potatoes is an easy delicious one-pan meal. Perfect for a simple weeknight dinner.

Watch this video for some of my most popular recipes you may want to try!

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Keto Chicken Piccata

This buttery and lemony keto chicken piccata is a super low-carb twist on an easy delicious family favorite.

Course Dinner

Cuisine Italian-American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 309kcal

Author Barbara Bianchi

Ingredients

• 2 pounds thin sliced chicken breasts
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons butter
• 2 tablespoons avocado oil

For sauce:

• ⅓ cup fresh lemon juice from about 2 lemons
• ½ cup chicken broth store bought or homemade
• ¼ cup drained capers rinsed
• 2 tablespoons cold butter
• parsley for garnish

Instructions

• Pound chicken with a meat tenderizer.
  2 pounds thin sliced chicken breasts
• Season chicken with salt and pepper.
  ½ teaspoon salt, ½ teaspoon pepper
• In a large skillet over medium high heat, melt 2 tablespoons of the butter with 2 tablespoons avocado oil. When butter and oil start to sizzle, add chicken and cook for 2 minutes on each side.

  Remove and transfer to plate. Repeat, adding more oil and butter as needed, until all the chicken is cooked.
  2 tablespoons butter, 2 tablespoons avocado oil
• Add the lemon juice, broth and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor.
  ⅓ cup fresh lemon juice, ½ cup chicken broth, ¼ cup drained capers
• Return all the chicken to the pan and simmer for 2 minutes.
• Transfer chicken to a platter.
• Take the skillet off the heat and add cold butter to sauce and whisk vigorously.
  2 tablespoons cold butter
• Pour sauce over chicken and garnish with parsley.
  parsley for garnish

Video

Notes

• I recommend pounding each chicken breast with a meet tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
• Sauté your chicken in batches so as not to crowd the pan.
• Don't have avocado oil on hand? That's o.k. You may substitute extra-virgin olive oil or whichever oil you prefer.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 309kcal | Carbohydrates: 0.6g | Protein: 42.9g

The post Keto Chicken Piccata appeared first on Gluten Free Homestead.

It’s 3:00 in the afternoon, and I’m trying to decide what to make for dinner. I’m craving meatballs, and I know my family loves them too.

But since John and I have started following a low-carb diet, we stay away from meatballs because of the breadcrumbs.

But maybe we don’t have to. Maybe there’s a way to make delicious, low-carb meatballs without the breadcrumbs.

I grab my computer and start searching the Internet for recipe ideas, but nearly all of the low-carb meatball recipes contain almond flour.

Since my daughter, Nicole, seems to be allergic to almonds, I try to avoid them in my cooking. 

Perfecting the recipe: low carb meatballs

Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

So, it’s time for me to get creative. My goal: meatballs so tasty you won’t believe they’re low-carb, grain-free, and nut-free.

After tweaking this recipe several times until it was just right (yup, my kids got to enjoy these meatballs for days ), I finally discovered the perfect blend of ingredients for tender, juicy meatballs.

I decided to try baking these meatballs in the oven covered with parmesan and mozzarella cheese. They were so tasty and satisfying, there wasn’t any need for a bowl of spaghetti.

Much like my Gluten Free Chicken Parmesan and easy Gluten Free Eggplant Rollatini, this meatball Parmesan delivers that classic, comforting flavor, yet completely free of flour and breadcrumbs.

I used my Xtrema ceramic pan, much like my approach with Savory Steak Roll-Ups and hearty Beef Provencal With Root Vegetables, which means fewer dishes to clean because the pot is attractive enough to go from stove to oven to table.

Want to cut carbs with me while still enjoying tasty meatballs? You’re going to love this dinner recipe.

To start, I swap the breadcrumbs for grated parmesan cheese, which not only reduces the carb count but adds flavor that complements the meat. It imparts a deliciously rich and savory dimension to your meatballs.

Also, I add 4 eggs (I recommend 2 eggs per pound of meat) as a binder.

Here’s what you’ll need.

Ingredients

• Ground meat; Today, I have a blend of beef and pork for rich flavor. You can add part ground veal if you’d like.
• Extra-virgin olive oil to caramelize the onions.
• Onion: Dice the onions into fine pieces to ensure a pleasant texture, as people generally prefer not to bite into large onion chunks.
• Garlic: Fresh garlic infuses aromatic flavor into the meatballs.
• Eggs: Eggs bind all the meatball ingredients together.
• Parmesan cheese: Add grated parmesan to the meatball mixture for a savory kick and sprinkle it atop the casserole, too.
• Herbs: Basil, oregano, and parsley add a burst of freshness to the meatballs.
• Seasonings: Salt and pepper enhance the taste.

What really takes this meal to the next level is placing your meatballs and sauce in a casserole dish and topping them with cheeses.

• Mozzarella cheese: Freshly grated mozzarella is the ultimate topping for our casserole. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn’t melt quite as well. 
• Marinara sauce: For the sauce, you can make a homemade Italian Red Sauce or you can use your favorite gluten free sauce from a jar. Prego says it is gluten free right on the label. And if you’re following a low-carb way of eating, choose the sauce with no added sugar. 

Instructions

*Free printable recipe card is available at the end of the post.

Begin by cooking your onions until they’re just beginning to caramelize.

Then add garlic and cook for one more minute.

Next, combine ground beef and ground pork with the onion mixture, parmesan, herbs, seasonings, and eggs. The meat mixture is quite moist. Don’t overmix or the meatballs might get tough.

Roll meatballs (I use my large cookie scoop, about 3 tablespoons) and set them on a broiler pan.

Tip: But before cooking, cover your meatballs with a sheet of parchment paper and place them in your refrigerator to ensure they maintain their shape and don’t crumble.

Especially when using moist meats like pork, turkey, or chicken, chilling the meat allows the fats to solidify, preserving their form. 

Let them set for about 10 minutes.

When they’re ready to cook, set your oven rack so that your meatballs will be 5-6 inches from the heat source. Then preheat your broiler on high for 5 minutes.

Then broil them until golden brown for a nice depth of flavor, about 6 minutes and turn over for another 6 minutes.

And there you go, mouthwatering low carb, grain-free meatballs! 

Okay. We’re in the home stretch. Now, switch your oven to the bake setting at 350℉.

Transfer meatballs to your casserole dish and top with marinara sauce and grated parmesan cheese.

Then, top with grated mozzarella cheese.

Pop in your oven on the center rack until the cheese is melty.

Bam! Low carb meatball parmesan for a quick easy (and tasty!) meal.

Serving suggestions

Your savory meatball Parmesan goes well with one (or two!) of my crisp green salads or vegetables, like Creamy Cauliflower Mash, wholesome Zucchini Noodles, or Instant Pot Green Beans and Bacon.

If you’re not low carb, serve with crusty Gluten Free Quick Garlic Bread, your favorite gluten free pasta, or as a topping for sandwiches on gluten free Against the Grain rolls.

Pro tips and recipe notes

• What is the best meat to use for low carb meatballs? I used a combination of ground beef and ground pork in this recipe. You can go with any combination of ground meat that you’d like. Or just use all ground beef. 80/20 chuck is the best choice. 
• How can I store leftovers? Leftovers will keep in an airtight container in the fridge for 3-4 days.
• Can I freeze Low Carb Meatball Parmesan for later? Absolutely! Freeze cooked meatballs with sauce and cheese in airtight containers or freezer bags for up to three months.
  

Yay! Meatballs are back on the menu. You see, if you can make a tasty meatball, you can make people happy. Whether you serve them just with your favorite sauce or go all-in with the mouthwatering meatball Parmesan casserole, you’ve got the secret to spreading joy.

Try this tonight. You’re going to love it.

And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

If you’re still finding your footing with gluten free and low carb cooking, this little recipe gives you a win you can feel right away.

I include a faster marinara recipe (plus other simple sauces) inside my sauce system.  This is the system I use to transform plain chicken or fish into meals that are comforting, flavorful, and completely doable even when the evening gets busy.  

Have a happy and healthy week! 

You might also like

Low Carb Eggplant Rollatini Bolognese: This is my low carb version of rollatini. I have included bolognese meat sauce in the mix so you can serve this as an appetizer or main dish.

The Tastiest Stuffed Cabbage Whether you’re cutting out grains because of allergies, trying to lose those extra pounds, or you’re just looking for a super delicious comfort food this is just what you need!

More Low-Carb Recipes This is the link to all my low carb recipes

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Low-Carb Meatball Parmesan For A Quick Easy Dinner

With minimal prep, delicious low-carb meatball parmesan is ready in just 30-minutes.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Chill meatballs time 10 minutes minutes

Servings 6

Calories 423kcal

Author Barbara Bianchi

Ingredients

For meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 1 tablespoon extra-virgin olive oil
• 1 onion minced
• 4 large garlic cloves minced
• 2 tablespoons grated parmesan cheese
• 2 teaspoons oregano
• 2 teaspoons basil
• 4 tablespoons dried parsley or a large handful of fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 eggs

For Casserole:

• 1 cup gluten free marinara sauce
• 8-12 ounces shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Instructions

For meatballs:

• Begin by cooking your onions until they're just beginning to caramelize, about 5 minutes. Then add garlic during the last minute so it won't burn.
  1 onion, 4 large garlic cloves , 1 tablespoon extra-virgin olive oil
• Next, combine ground beef and ground pork with caramelized onion and garlic, parmesan, oregano, basil, parsley, salt and pepper, and eggs. Don't overmix or the meatballs might get tough.
  1 pound ground beef, 1 pound ground pork, 2 tablespoons grated parmesan cheese, 2 teaspoons oregano, 2 teaspoons basil, 4 tablespoons dried parsley or a large handful of fresh parsley, 1 teaspoon salt, 1/2 teaspoon pepper, 4 eggs
• Roll meatballs and set them on a broiler pan.
• Before cooking, cover your meatballs with a sheet of parchment paper and place them in your refrigerator to ensure they maintain their shape and don't crumble.

  Especially when using moist meats like pork, turkey, or chicken, chilling the meat allows the fats to solidify, preserving their form.

  Let them chill for about 10 minutes.
• When they're ready to cook, set your oven rack so that your meatballs will be 5-6 inches from the heat source. Then preheat your broiler on high for 5 minutes.
• Then broil the meatballs until golden brown, about 6 minutes and turn over for another 6 minutes.

For casserole:

• Switch your oven to the bake setting at 350℉.
• Transfer meatballs to a casserole dish and top with marinara sauce and grated parmesan cheese. Then, top with grated mozzarella cheese.
  1 cup gluten free marinara sauce, 1/4 cup grated parmesan cheese, 8-12 ounces shredded mozzarella cheese
• Bake on the center rack of your oven until the cheese is melty, about 15 minutes. Serve and enjoy.

Video

Notes

• What is the best meat to use for low carb meatballs?  I used a combination of ground beef and ground pork in this recipe. You can go with any combination of ground meat that you'd like. Or just use all ground beef. 80/20 chuck is the best choice.
• How can I store leftovers? Leftovers will keep in an airtight container in the fridge for 3-4 days.
• Can I freeze Low Carb Meatball Parmesan for later? Absolutely! Freeze cooked meatballs with sauce and cheese in airtight containers or freezer bags for up to three months.

 

Nutrition

Calories: 423kcal | Carbohydrates: 6.5g | Protein: 55.5g

The post Low-Carb Meatball Parmesan For A Quick Easy Dinner appeared first on Gluten Free Homestead.

It’s autumn in New York. There’s a chill in the air, and there’s vibrant fall foliage to admire on my afternoon walks. With the cooler weather arriving, my family and I have been craving something warm and comforting for dinner.

One-pan chicken Alfredo is one of our favorite poultry dinners; that perfect easy meal with creamy deliciousness in every forkful. Tender chicken breasts are tossed with baby spinach and delicate mushrooms and covered in a velvety sauce.

It’s one of my many Italian-inspired recipes, similar to Keto Chicken Piccata, but featuring the low-carb cream sauce.

Traditionally, creamy Alfredo sauce is made with heavy whipping cream and Parmigiano cheese. 

But the one ingredient that takes this meal to the next level? Bacon! It adds another delicious flavor.

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes such as, Gluten-Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen and delicious Sizzling Broiled Chicken Breasts plus tips to help you stay on track and happy.

If dairy agrees with you, then you must taste this recipe. Seriously, it’s so good. My family didn’t leave any leftovers when I served it for dinner earlier this week.

Another thing I love about it: since you make everything in one skillet, clean up is super easy.

So, here is what you need to make one-pan creamy chicken Alfredo.

Ingredients

• Bacon: Adds a smoky and savory flavor to the dish.
• Chicken: Slice skinless and boneless chicken breasts in half or get them already thin-sliced from your butcher. With a meat mallet, pound them for tender juicy meat. Then cut into thirds.
• Heavy whipping cream: This forms a rich and velvety base for our sauce. I always recommend organic because it’s non-GMO with no antibiotics nor toxic pesticides (note: half & half will not produce the same thick creamy sauce).
• Parmigiano Reggiano cheese: I recommend aged cheese that you grate yourself. The pre-grated type contains preservatives meant to keep it from clumping. It doesn’t melt quite as well.
• Fresh garlic: Slice thinly to increase its surface area, intensifying the flavor.  
• Baby spinach: Adds a pop of color, freshness, and nutritional value to the dish, as well as a subtle earthy flavor.
• Salt: balances the dish’s overall taste.
• Butter: to sauté the mushrooms.
• And mushrooms: contribute an earthy and meaty flavor to the dish.

Instructions

*Free printable recipe card is available at the end of the post.

We’re going to cook the ingredients one at a time, using the same large skillet. Then, at the end, we’ll toss them all back together in the skillet along with the unbelievably creamy Alfredo sauce.

It all starts with the bacon. Cook your bacon until it’s crispy.  Then set it aside on a plate with a paper towel.

Pound your chicken with a meat tenderizer and season it with salt. Then thoroughly cook the chicken in batches so as not to crowd the pan, with garlic in the bacon grease. You want a nice sear on both sides. Then remove the chicken to a large bowl, cover and set aside.

Next, sauté your spinach for only about a minute or two. When you first add it to the skillet, it will look like a lot of spinach, but it wilts very quickly when cooked.

Then drain it and set aside in the bowl with the chicken.

Wipe the skillet clean so it will be ready for your mushrooms.

The large skillet will give the mushrooms plenty of room so that they can brown. Add butter to the skillet and cook your mushrooms, tossing them with a wooden spoon until they’re brown (about 5 minutes). Then add some garlic and cook for one more minute. Finally, season with salt and set aside with the chicken.

For Chicken Alfredo Sauce

Now wipe the skillet clean again so it will be ready for cooking your sauce.

Add cream to the pan and bring it to a low boil (this may take about 2 minutes). Then turn the heat down and stir in your grated cheese. High heat can cause the cheese to curdle so be sure the temperature is very low (150 ℉). 

Finally, toss in your bacon, chicken, spinach, and mushrooms. And, voila! It’s ready to serve, warm from the stove.

Serving suggestions:

1. Zucchini Noodles: Traditionally Chicken Alfredo is served with gluten free pasta. Swap for Spiralized Zucchini Noodles With Pesto Sauce to keep the meal low-carb and add a fresh, light texture.
2. Spaghetti Squash: When this unique squash is cooked, the inside turns into beautiful, pasta-like strands. Here’s Your Ultimate Guide for How To Cut And Cook Spaghetti Squash. It’s delicious topped with the creamy chicken Alfredo.
3. Cauliflower Rice: Serve the creamy chicken Alfredo over Seasoned Cauliflower Rice for a hearty yet low-carb alternative that soaks up the sauce well.
4. Roasted Asparagus: A side of roasted Bacon Wrapped Asparagus adds a crunchy texture and pairs wonderfully with the richness of the Alfredo sauce.

Pro tips and recipe notes:

Can I use frozen spinach instead of fresh baby spinach? Yes, you can use frozen spinach, but make sure to thaw and squeeze out excess moisture before adding it to the pan.

Can I use pre-cooked chicken for this recipe? Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken. Simply add it to the pan towards the end of cooking your sauce to heat through.

What can I substitute for mushrooms if I don’t like them? You can omit mushrooms altogether or substitute them with other vegetables such as bell peppers or zucchini.

How do I store leftovers? Store any leftover chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

One Pan Creamy Chicken Alfredo delivers a satisfying meal protein-packed with flavor and comfort. It’s a nutritious, convenient and delicious solution for busy weeknight dinners. Make this tonight. You’re going to love it.

Try these top recipes next:

Gluten Free Classic Italian Lasagna – Here’s your step by step guide to make amazing classic three-cheese Italian lasagna casserole with intensely flavored sauce, just the right balance of cheeses, chunky beef, sweet Italian sausage, and gluten free pasta.

Chicken And Peppers: Olive Oil And Garlic Style – This secret family recipe is as nourishing as it is delicious. You’re sure to get two thumbs up from everyone at your table.

Slow Cooker Braised Short ribs – This is the ultimate comfort food. They’ll simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

Irish Nachos – Looking for a crowd-pleasing snack? Try this mouthwatering recipe featuring crispy, seasoned potato slices drowned in cheese, and bacon. Easy to make, irresistible to taste!

Like this recipe and want to share it? Here’s the pin!

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One-Pan Creamy Chicken Alfredo

This creamy chicken Alfredo is a nutritious, full-fat, protein-packed, and delicious one-pan meal.

Course Dinner

Cuisine Italian-American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 485kcal

Author Barbara Bianchi

Ingredients

• 5 slices of bacon chopped
• 1 1/2 pounds of boneless, skinless chicken breasts thin-sliced
• 1 cup of heavy whipping cream
• 3/4 cup of Parmigiano Reggiano cheese grated
• 3 cloves of garlic sliced
• 5 ounces of baby spinach
• salt to taste
• 2 tablespoons of butter
• 8 ounces of mushrooms sliced

Instructions

• Cook bacon. Drain, and set aside on a plate with a paper towel.
  5 slices of bacon
• Meanwhile, cover and pound chicken breasts with a meat tenderizer. Then season chicken with salt. Add the chicken, in batches so as not to crowd the pan, with 1 clove of the garlic and brown chicken in the bacon grease about 3-4 minutes on each side. Turn off the flame. Remove chicken to a bowl, cover and set aside.

  Note: As soon as the garlic begins to brown, transfer it to a bowl with a slotted spoon. You will add it back in with the chicken in the final step.
  1 1/2 pounds of boneless, skinless chicken breasts, salt to taste
• Then sauté the spinach on low for about 1 minute, drain, and set aside in the bowl with the chicken.
  5 ounces of baby spinach
• Wipe the skillet clean so it will be ready for your mushrooms.
• Add butter to the skillet and cook your mushrooms, tossing them with a wooden spoon until they're brown about 5 minutes. Then add the remaining 2 cloves of garlic and cook for one more minute. Then season with salt and set aside with the chicken.
  2 tablespoons of butter, 8 ounces of mushrooms

For Chicken Alfredo sauce:

• Wipe the skillet clean again so it will be ready for cooking your sauce.
• Now add cream to the pan and bring it to a low boil (this may take about 2 minutes). Then turn the heat down and stir in your grated cheese (I use aged Parmigiano Reggiano). High heat can cause the cheese to curdle so be sure the temperature is very low (150 ℉).

  Finally, toss bacon, chicken, mushrooms, garlic, and spinach back into the skillet. Serve warm and enjoy.
  1 cup of heavy whipping cream, 3/4 cup of Parmigiano Reggiano cheese

Notes

Can I use frozen spinach instead of fresh baby spinach? Yes, you can use frozen spinach, but make sure to thaw and squeeze out excess moisture before adding it to the pan.

Can I use pre-cooked chicken for this recipe? Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken. Simply add it to the pan towards the end of cooking your sauce to heat through.

What can I substitute for mushrooms if I don't like them? You can omit mushrooms altogether or substitute them with other vegetables such as bell peppers or zucchini.

How do I store leftovers? Store any leftover chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition

Calories: 485kcal | Carbohydrates: 5.3g

The post One-Pan Creamy Chicken Alfredo Recipe appeared first on Gluten Free Homestead.

I rarely eat pasta anymore so I usually quickly pass by the pasta aisle of my local natural organic grocery store.

Since going on a gluten free diet, I just never was thrilled with the taste of gluten free pasta. Maybe I just have high standards when it comes to pasta. Before going gluten free, I ate pasta almost twice a week and my father owned two Italian restaurants. You could say, I grew up around pasta.

But I usually find gluten free pasta disappointing, and, for the last 5 years, I’ve been following a paleo type diet so I rarely eat grains.

However, last month, I was passing through the pasta aisle in the grocery store, and I noticed a new GF line of ravioli by a company called La Pasta. I thought my children might enjoy it as they still occasionally eat GF pasta. They can use the carbs so I am okay with that. Nicole especially loves ravioli.

I decided to pick up a few packages, and everyone was skeptical. Would they be any good? Would they fall apart? Would they taste like dust? We decided to try them for lunch, so Barbara cooked them up and served them with an Italian Bolognese sauce.

Nicole tried them first. After eating the first one, her eyes lit up, and she smiled and nodded. It was like the approval coffee taster El Exigente gave to the coffee growers in that TV commercial from years ago.

The kids devoured the ravioli. But they left a few. I knew what they were thinking. Dad, you have to taste these. After a while, I finally gave in and tried them. Wow. They were good. The best GF ravioli I have ever eaten.

And now, we’ve included this gluten free food review together with our gluten-free pasta recipes just for you.

La Pasta ravioli – ingredients and gluten free facts

La Pasta’s gluten free ravioli are light, creamy, and delicious. We tried the four-cheese ravioli: ricotta, mozzarella, romano, and parmesan.

They also make a mushroom ravioli as well as a spinach and cheese ravioli. The pasta is tapioca and potato based. The complete list of ingredients can be found on their website.

La Pasta’s gluten free products are organic and certified gluten-free by the Gluten Intolerance Group.

Quick and easy cook and prep time

All you have to do is place the frozen pasta in 4 quarts of boiling water. Then turn down the flame to a low boil for three minutes. Drain and serve with your favorite sauce. It’s that easy.

Cooking tips

When removing the ravioli from the pot, use a slotted spoon or spider spoon so that they do not break apart. For a delicious red sauce, try organic, gluten free Muir Glen. However, I think these ravioli deserve a homemade sauce. Bolognese sauce from this Zoodles Bolognese is one of Barbara’s Italian-inspired recipes.

I definitely give La Pasta gluten free ravioli five out of five stars. The ravioli are exquisite. It’s hard to tell they are gluten free. They’re perfect for a quick and tasty dinner or even lunch.

To complement your homemade ravioli, I’ll show you how to brew the perfect espresso in a moka pot, creating a delightful finish to your Italian meal.

Also, I want to note that I did not receive any compensation from La Pasta for writing this review. These opinions are completely my own — I just had to share this wonderful product with all of you.

Have you tried La Pasta’s gluten free products? Have a happy and healthy week, friends!

Recipes like this

Skillet Beef And Gluten Free Noodles (Fast And Easy Meal) – This easy recipe works best with elbow pasta. I recommend SamMills Gluten Free corn pasta, as it maintains its texture and tastes almost like wheat pasta. Tinkyada has elbows in their rice pasta that’s also good.

Gluten Free Classic Italian Lasagna This includes lots of tips and photos! I use Tinkyada gluten free noodles for this recipe. Even those at your table who don’t need to eat gluten free will enjoy these noodles. They’re great tasting, easy to digest, and never mushy.

Fast, Flavorful, and Gluten Free: Sweet Italian Sausage and Farfalle (Bow-ties!) Pasta – Farfalle pasta, with its delicate butterfly form, brings a touch of Italy to this dish. I use Jovial brown rice pasta, artisan crafted in Italy, for this comfort food recipe.

Gluten Free Spring Rolls In Rice Paper Wrappers – Learn how to make gluten free spring rolls wrapped in rice paper. You’ll love these for an appetizer, snack or even lunch. 

Review: Gluten Free Chicken Dumplings– This is my unbiased review of gluten free chicken dumplings from Feel Good Foods.

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The post Review: La Pasta Gluten Free Cheese Ravioli appeared first on Gluten Free Homestead.

Need to feed a crowd or craving some comfort food? Classic three-cheese Italian lasagna casserole is always one of the recipes at the top of my list in these situations. With its intensely flavored sauce, just the right balance of cheeses, chunky beef, sweet Italian sausage, and gluten free pasta, it’s always a big hit for dinner.

Lasagna checks all the boxes for delicious Gluten Free Pasta Recipes, economical Tasty Gluten Free Ground Meat Recipes, and must-have Gluten Free Game Day Party Favorites.

Love Italian flavors? Don’t miss my collection of Italian-inspired recipes for more delicious dishes.

When I made this dish this weekend, I realized that I had never shared it here on the blog. Probably because it’s always gobbled up before I have a chance to to take a photo. But this time I made sure our Gluten Free Homestead team took lots of pictures.

Ingredients

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• Gluten Free lasagna noodles: Today, I’m using Tinkyada Lasagna noodles.

Meat

• Ground beef
• Gluten Free Italian sweet sausage: Today I have Premio. I have also used 365 Whole Foods Mild Italian Pork Sausage. They’re both gluten free.

Sauce

• Gluten Free marinara sauce: homemade or store-bought

Cheese

• Ricotta cheese flavored with an egg, parsley, and salt and pepper
• Mozzarella cheese
• Parmesan cheese

Instructions with step by step images

*Free printable recipe card is available at the end of the post.

Step number one is the sauce!

You can make a homemade Italian Red Sauce or you can use your favorite gluten free sauce from a jar. Prego says it is gluten free right on the label.

Step number two is cooking the lasagna noodles. I used Tinkyada gluten free noodles for this recipe. Even those at your table who don’t need to eat gluten free will enjoy these noodles. They’re great tasting, easy to digest, and never mushy.

Cook your lasagna noodles according to the package directions. Add some salt to the water, as well as a little olive oil to keep the noodles from sticking. When they’re finished cooking, drain the water, rinse the noodles with cool water, and lay the noodles flat on parchment paper to keep them from sticking together until you are ready to use them.

On to step three! Slip each sausage out of its casing, add a little water to your skillet and brown for about 8-10 minutes. Transfer to a bowl and set aside.

Assemble your lasagna

Finally, you’re ready to assemble your four layers: one layer with mozzarella cheese, one with ricotta, another with mozzarella, and a final layer with parmesan.

First, spoon the sauce into the bottom of your casserole dish. Layer with the lasagna noodles, add the ground beef mixture, and top with shredded mozzarella cheese.

Next add another layer of the lasagna noodles, ricotta cheese mixture, sausage, and sauce.

Your third layer will be lasagna noodles, sauce, and mozzarella cheese. Cheese is essential for each layer.  Sorry, I didn’t get pictures of that third layer, but I think you get the idea.

Top the final layer of lasagna noodles, with lots of sauce and lots of grated parmesan cheese.

Print

Gluten Free Classic Italian Lasagna Recipe

Step by step guide to make amazing classic three-cheese Italian lasagna casserole, intensely flavored tomato sauce, just the right balance of cheeses, chunky beef, sweet Italian sausage, and gluten free lasagna noodles.

Course Entree

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Calories 501kcal

Author Barbara Bianchi

Ingredients

• 1 package gluten free lasagna noodles cooked according to package directions.
• 2 pounds ground beef
• 1 pound Italian sweet sausage
• 3 cups gluten free marinara sauce
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 cup fresh parsley chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Preheat oven to 350℉
• Slip each sausage out of its casing, add a little water to your skillet and cook for about 8-10 minutes. Crumble up the sausage with a spatula while it sautés. Spoon into a bowl and set aside.
  1 pound Italian sweet sausage
• Season ground beef with salt. Brown the beef in a pan, drain off about half the fat, and then add one cup of sauce, stir occasionally and let the meat sauce simmer for a minute or two.
  2 pounds ground beef
• Mix ricotta cheese, egg, parsley, salt and pepper in a bowl. Set aside.
  2 cups ricotta cheese, 1 egg, 1/4 cup fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper
• Spoon some sauce on the bottom of your baking dish. Layer with pre cooked lasagna sheets, ground beef mixture, half of the mozzarella cheese, then another layer of lasagna sheets, ricotta cheese mixture, sausage, lasagna sheets, some tomato sauce, and the rest of the mozzarella cheese and then the final layer of lasagna sheets, tomato sauce and parmesan cheese.
  1 package gluten free lasagna noodles cooked according to package directions., 2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
• Cover and bake for 45 minutes. Then remove the cover and bake for 10 minutes more. Let stand for 10 minutes before cutting.

Notes

• Once the noodles are cooked, drain most of the hot water and run cold water over the noodles. Then carefully take them out of the cool water one by one and stack them on a parchment paper lined baking sheet with a piece of parchment paper between each layer. This will keep them from sticking while they cool until you’re ready to assemble your lasagna.
• Leftover lasagna will keep in the refrigerator for 3 to 5 days. Make sure to store it in an airtight container to maintain its freshness. If you want to keep it longer, you can freeze it for up to 3 months.

Nutrition

Calories: 501kcal

The post Gluten Free Classic Italian Lasagna Recipe appeared first on Gluten Free Homestead.

Looking to enjoy a warm and satisfying dish for dinner tonight?

Creamy risotto in a white wine and chicken broth is sautéed with garlic and onions, tossed with cremini mushrooms, and topped with grated parmesan cheese for a beautiful dish that is bursting with flavor.

It would also be a wonderful addition to your holiday table.

Is risotto gluten free?

Risotto is one of the most common ways to prepare rice in Italy. The rice is usually cooked in a wine broth until it reaches a creamy consistency.

Since it’s rice, it’s naturally gluten-free! In Italy, it’s usually served by itself as a primo (a first course), though it can also be served with a main dish, as I did with this Osso Buco and this shrimp and risotto Italiano.

I love making risotto as it can be tossed with lots of different ingredients for so many unique flavors. Today, I decided to add these meaty cremini mushrooms.

What kind of mushrooms are cremini?

Cremini mushrooms are like large portobello mushrooms, only smaller (that’s why you’ll also see them called “baby bella” or “baby portabello” mushrooms). And they’re good for you!

According to this article, they are “low-fat, cholesterol-free and a rich source of essential vitamins and minerals that can enhance your health and help prevent disease. These nutrients include selenium, niacin, copper and pantothenic acid.”

I love the brown hues of the mushrooms that add to the whole rustic look of the dish. And I love how delicious they are. 

If you’ve never had risotto before, you’re in for a real treat.

Ingredients 

It all starts by selecting the perfect rice. Risotto is made from short grained arborio rice. I use organic Lundberg rice because of their strict eco-positive farming methods.

And those rich, earthy baby bellas.

The remaining ingredients you’ll need are:

• butter to sauté the mushrooms 
•  extra-virgin olive oil 
•  an onion 
• gluten free chicken stock or vegetable stock if you prefer 
• fresh garlic 
• a dry white wine like Chardonnay or Pinot Grigio complements the flavors of this risotto beautifully
•  salt and pepper
• parmesan cheese for garnish

How to make it

*Free printable recipe card is available at the end of the post.

To turn rice into risotto, small amounts of hot broth are stirred into the rice a little at a time. The result is so rich and special. Just look at how creamy it is.

Unlike other types of rice, risotto is cooked uncovered. It takes a little patience and lots of stirring to prepare, but it’s well worth it.

When your risotto is ready, it should be slightly runny. In Italian, they describe it as all’onda which means wavy. I would describe it as sort of creamy and al dente at the same time. It will even thicken a little as it cools.

Finally, stir your cooked mushrooms in, and season with salt and pepper according to your taste. I like to sprinkle freshly grated parmesan cheese on top.

If you enjoyed the earthy flavors of this mushroom risotto in chicken and white wine broth, consider trying Pumpkin Risotto With Bacon.

Pro tips and recipe notes

Is it necessary to use white wine in this recipe, or can I omit it? White wine adds depth and complexity to the flavor of the risotto, but if you prefer not to use wine it can be omitted.

Can I use any type of mushrooms for this dish? Yes, you can use your favorite mushrooms like button or shiitake. 

Can I add other ingredients like herbs or vegetables to this recipe? Absolutely! You can customize this risotto by adding ingredients like fresh herbs, spinach, or roasted vegetables to suit your taste.

Can I prepare this risotto in advance and reheat it later? While risotto is best enjoyed fresh, you can reheat it gently on the stovetop with a splash of broth to restore its creaminess.

How do I store leftover Mushroom Risotto? Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freezer for 2-3 months. Then thaw and reheat it on the stove with a bit of broth to maintain its texture.

Have you had risotto before? What’s your favorite way to prepare it?

Enjoy! Have a happy and healthy holiday week.

More recipes with mushrooms

GF Bacon And Sausage Stuffed Mushrooms – These beautiful little mushrooms are stuffed to overflowing with savory Italian sweet sausage, bacon bits, and Mascarpone cheese.

Rosemary Sweet Potatoes And Mushrooms – Caramelized shallots, roasted sweet potatoes, mushrooms and chopped garlic cloves are a real treat. They’re utterly addictive.

Savory Chicken Stir Fry – This stir fry with chicken and mushrooms is a terrific midweek meal. It will be on the table in just 30 minutes. It’s big on flavor and easy to clean up since it’s all made in one pan.

One-Pan Creamy Chicken Alfredo – Tender chicken breasts are tossed with baby spinach and delicate mushrooms and covered in a velvety sauce.

More delicious side dishes you’ll love

Pomegranate Spinach Salad With Apple Cider Vinaigrette – Bid goodbye to the boring side salad with this bowl of fresh and seasonal ingredients.

Stuffed Zucchini Boats – Sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. So incredibly tasty and so fun to eat too!

Quinoa And Sausage Stuffed Peppers – These stuffed peppers are a winner!

Gluten Free Stuffing (Easy Homemade Dressing) -Make sure to use your biggest casserole dish as everyone always clamors for seconds and thirds of this savory stuffing.

Bacon Brussels Sprouts: Restaurant Style Recipe – Delicious side dishes don’t get any better than this. 

Balsamic Honey Glazed Carrots – These delicious glazed carrots will look so bright and beautiful on your table.

Print

Mushroom Risotto in Chicken and White Wine Broth

Looking to enjoy a warm and satisfying dish for dinner tonight? Creamy risotto in a white wine and chicken broth is sautéed with garlic and onions. Yum.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 217kcal

Author Barbara Bianchi

Ingredients

• 1 cup arborio rice
• 2 tablespoons butter
• 16 ounces baby bella mushrooms cleaned and quartered
• 1 onion diced
• 4 cups gluten free chicken stock homemade or store bought
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh garlic minced
• 1/2 cup white wine
• 1/4 cup parmesan cheese grated
• salt to taste
• pepper to taste

Instructions

• Rinse rice in a strainer until the water runs clear. Set aside.
  1 cup arborio rice
• Simmer chicken stock in a pot so that it will be warm when you add it to your risotto.
  4 cups gluten free chicken stock
• Melt butter in a skillet and add mushrooms, season with salt and sauté over a high heat, about 4 minutes. Transfer to a plate and set aside.
  2 tablespoons butter, salt, 16 ounces baby bella mushrooms
• Next heat oil in the same skillet. Add garlic and onion season with salt and sauté until the onion is translucent.
  1 tablespoon extra-virgin olive oil, 1 teaspoon fresh garlic, 1 onion
• Then with a wooden spoon, gently stir the rice in with the onions and garlic and sauté for two minutes until coated. The edges of the rice will have turned translucent while the centers are still opaque. You should be able to smell the aroma of toasted rice.

  Now add wine and stir continuously on medium heat until wine is absorbed.
  1/2 cup white wine
• Add 1 cup of hot broth stirring until absorbed. Adding hot broth maintains the rice at a simmer. Stir in another cup of broth and stir again until absorbed. Add your third cup of broth along with your cooked mushrooms. Stir again until the broth is absorbed.

  The rice will start to get creamy. Add the last cup of broth. Stir continuously until completely absorbed, adjusting the heat keeping at an active simmer.

  Taste for doneness. Stir mushrooms back in, and season with salt and pepper according to you taste.
• Turn off the flame on your stove and stir in the cheese.
  1/4 cup parmesan cheese

Video

Notes

• From the time that you first added the rice to the skillet and started adding broth will be about 25 minutes.
• When your risotto is ready, it should be slightly runny. In Italian, they describe it as all'onda which means wavy. I would describe it as sort of creamy and al dente at the same time. It will even thicken a little as it cools.
• Is it necessary to use white wine in this recipe, or can I omit it? White wine adds depth and complexity to the flavor of the risotto, but if you prefer not to use wine it can be omitted.
• Can I use any type of mushrooms for this dish? Yes, you can use your favorite mushrooms like cremini, button, or shiitake.
• Can I add other ingredients like herbs or vegetables to this recipe? Absolutely! You can customize this risotto by adding ingredients like fresh herbs, spinach, or roasted vegetables to suit your taste.
• What should I serve as a side dish with this risotto? In Italy, it’s usually served by itself as a primo (a first course). A simple green salad or crusty garlic bread as a side dish complement the flavors of the risotto. Though it can also be served with a main dish, as I did with this Osso Buco and this shrimp and risotto Italiano.
• Can I prepare this risotto in advance and reheat it later? While risotto is best enjoyed fresh, you can reheat it gently on the stovetop with a splash of broth to restore its creaminess.
• How do I store leftover Cremini Mushroom Risotto? Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freezer for 2-3 months. Then thaw and reheat it on the stove with a bit of broth to maintain its texture.

Nutrition

Calories: 217kcal

The post Mushroom Risotto in Chicken and White Wine Broth appeared first on Gluten Free Homestead.