blog review, chicken, gluten-free recipes, gluten-free reviews, Glutino Foods

Gluten-Free Honey Mustard Chicken Tenders

Remember that amazing cheesecake I made with Glutino salted caramel and chocolate pretzels? Well, they sent me a bag of their honey mustard pretzels, too. I knew I wanted to come up with an awesome recipe using them instead of just eating the whole bag as is. Although, they are so good, I wouldn’t mind doing so! I came up with a gluten-free honey mustard chicken tenders recipe. Oh hang on, I have something to say…

I apologize for the mix up with my last giveaway. I have been sent product from Udi’s and Glutino Foods recently and I have been giving the go ahead to run giveaways for both companies as well. So when I typed up my giveaway post, I posted photos and links and the whole nine yards, apparently not paying close enough attention to who sent what and got them all mixed up. I even sent my link to the post to the wrong contact person from the company! Talk about embarrassing! I promise to do better from now on…

Starting with these beauties…

gf honey mustard chicken tenders

Just look at the crispy goodness on those babies! So good! I served these crispy gluten-free honey mustard chicken tenders with a side of cheesy veggies. It was a great meal! I just know you want this recipe.

From The Kitchen Of:  NowICanEatCake  (Click HERE to print recipe)

Recipe: Gluten-Free Honey Mustard Chicken Tenders

Get This:

  • 3 large chicken breasts, cut into strips (or chicken tenders)
  • 1/3 c. heavy cream (or half and half)
  • 1 egg
  • 1 bag Glutino Foods gluten-free honey mustard pretzels, blitzed in the food processor
  • Natures Seasons® (salt and pepper to taste) (I seasoned the chicken AND the cream and egg mixture)
  • 4-5 T. coconut oil or butter

Do This:

  1. Cut fat and anything undesirable from chicken breasts and cut into strips.
  2. Whisk cream and egg together; season with Natures Seasons®.
  3. Blitz pretzels in food processor til fine, but not super fine. You want a little texture.
  4. Warm skillet over med-high heat; melt coconut oil in heated pan.
  5. Once oil is hot, dip chicken into egg and cream mixture and then coat well with pretzel bits.
  6. Carefully place coated chicken into hot oil and cook until golden brown on first side before flipping and cooking until chicken is completely done, about 4m on each side.
  7. Remove from pan and allow to cool slightly on paper towels before serving.
  8. Serve with a side of veggies or a nice big salad.

Note: These are fabulous when they are fresh and good when reheated, but I recommend eating them fresh for the best flavor. You lose the honey mustard flavor when you reheat them for some reason.

The Review: I give Glutino Foods Honey Mustard Pretzels ♥♥♥♥♥

Live, laugh love and be kind. xoxo

chicken, FP recipes, gluten-free recipes, thm, thm friendly, trim healthy mama

Mediterranean Grilled Chicken

I have been scouring the interwebs for new and exciting recipes for me and my family to try. Recipes that are not only exciting but that are healthy as well. That is important to me. More important than being exciting….maybe. Okay, probably not but pretend you believe that okay? Pinky promise?  Mediterranean Grilled Chicken sounds exciting, doesn’t it?!?! And it’s certainly healthy…at last this version is!

Any who, as soon as I saw this recipe, I knew I had to try it! It looked so yummy with the olives and tomatoes. YUM!  So I made a couple changes cuz hey, she’s not the boss of me!  This is what we ended up with for dinner one night.

Mediterranean Grilled Chicken

Mediterranean Grilled Chicken (Click HERE to print recipe)

Fetch This:

  • 12 oz. of chicken breasts, split in half or flattened (about 4 chicken breasts cut in half)


  • 3 T. garlic in fused red wine vinegar
  • 1 T. extra virgin olive oil
  • 1 t. oregano, dried
  • 1/2 t. pepper
  • 1 t. salt
  • 2 T. greek yogurt, plain

***Mediterranean Salsa***

  • 1 large tomatoes, seeded, diced small
  • 1/4 c. sweet red or orange bell pepper, diced small
  • 1/2 c. cucumber, diced small
  • 12-15 black olives, sliced in half
  • 1/2 oz. goat cheese or feta cheese, crumbled (I used fresh mozzarella)
  • 1/2 tsp. oregano
  • 1 clove garlic minced
  • 1 T. greek yogurt, plain
  • 1 t. fresh basil
  • 1 pinch salt
  • 1 T. garlic infused red wine vinegar
  • 1 t. lime juice
  • Balsamic Glaze (optional)

Do This:

  1. Place chicken in a shallow bowl; set a side.
  2. In a bowl, add all of the marinade ingredients, mix until combined. Pour over chicken. Cover chicken and refrigerate for at least two hours.
  3. Meanwhile, to make the salsa, add all the salsa ingredients together and refrigerate until ready to use.
  4. Set grill over medium heat.
  5. Place chicken on grill and cook for 5 minutes; flip chicken and cook for about 3 minutes or until no longer pink.
  6. Serve salsa over top of chicken and drizzle with balsamic glaze.

Note: If you do not have garlic infused wine vinegar, add about 1/4 tsp minced garlic to the marinade.

You throw everything together in a bowl over a couple of chicken breasts cut in half, throw it in the fridge for a couple of hours.  You take 10 minutes to make this delicious salsa, throw that in the fridge. Then when it’s time to eat, you take everything out of the fridge, another 10 minutes to grill the chicken breasts, top with your salsa and BOOM! Time to eat. It really doesn’t get much easier folks!

Live, love, laugh and be kind!! xoxo

chicken, gluten-free recipes, S recipes, thm, thm friendly, trim healthy mama

Chicken Parmesan

Have you ever had chicken parmesan?  Before I made this, I had not. I enjoyed this but since I had never had it before, I didn’t have anything to compare this to.  I can now say this, it’s really good. At least the one I made was…  The chicken stays nice and juicy and the cheeses together are amazing.  You can use jarred sauce or make your own and you can use breasts or thighs, so it’s versatile, too. This one is a winner!

Gluten-Free Parmesan Chicken

Chicken Parmesan

Get This:

  •  4 boneless, skinless chicken breasts or thighs
  • 2 T. olive oil
  • 2 T. minced garlic
  • 1 T. italian seasoning
  • 2 T. red wine vinegar
  • 1 1/2 t. seasoning salt
  • 1 1/2 t. sea salt
  • 1 egg
  • 1/2 c. parmesan cheese
  • 3/4 – 1 cup pizza sauce
  • 1 cup mozzarella cheese

Do This:

  1. Put chicken into a gallon size ziplock bag with oil, garlic, italian seasoning, red wine vinegar, seasoning salt and sea salt and marinate in refrigerator for at least 30 minutes but no longer than 2 hours.
  2. When chicken is done marinating and you are ready to bake it, preheat your oven to 400º F.
  3. Beat egg in a shallow dish (to dip chicken in).
  4. Put parmesan cheese in another shallow dish (to coat chicken in after you dip it in the egg).
  5. Remove marinated chicken from ziplock bag and dip in chicken.
  6. Now roll in parmesan cheese, coating well.
  7. Bake for 3-40 minutes or until chicken is cooked through (170º F), remove from oven.
  8. Spoon pizza sauce onto cooked chicken in even amounts (you probably won’t use all of it if you use my recipe).
  9. Sprinkle each piece of chicken with mozzarella cheese.
  10. Return to oven and bake until cheese is melted and bubbly.

Serve this with a nice big salad or vegetable side.

Slightly adapted from here:

MAKE.THIS.CHICKEN.PARMESAN.NOW. You will not be sorry!

Live, laugh, love and be kind!  xoxo

chicken, crock pot meals, gluten-free recipes, S recipes, thm, thm friendly, trim healthy mama

CrockPot Cream Cheese Salsa Chicken

There are some recipes that you just know are going to be good right from the beginning. Before you even make them, you know you’re going to like what’s coming. This crock pot cream cheese salsa chicken is one of those recipes! It’s perfect for this time of year, too. Perfect for busy moms who don’t have time to be in the kitchen all day. Perfect for anyone who doesn’t want to spend hours in the kitchen, but wants the food to taste like you could have!

crock pot cream cheese and salsa chicken

This crock pot cream cheese salsa chicken get’s all that done…and more!  It’s delicious and I can’t imagine anyone not liking it.  Kids, adults…heck, even my teenager gave me the thumbs up on this one! Now for the recipe…

Crock Pot Cream Cheese Salsa Chicken (Click HERE to print recipe)

Get This:

  • 8 well seasoned chicken tenders
  • 1 (8oz) brick cream cheese
  • 3/4 bottle (no sugar added) mild salsa, could use spicy if that’s what you like

Do This:

  1. Line your crock pot with foil and spray the foil with non-stick cooking spray, this will make clean up easier.
  2. Place seasoned chicken tenders in the bottom of your crock pot.
  3. Slice your brick of cream cheese and lay on top of your chicken.
  4. The last thing to do is pour the salsa over the top of everything.
  5. Now just turn that baby on high and cook for 2 hours.
  6. Turn down to low for another 2 hours.
  7. Enjoy!

As is, this is an S meal for all my THM ladies…I served this as is with a vegetable. Feel free to serve over brown rice or in a low-carb tortilla if you are nursing or giving to small children who need the carbs for their growing bodies.

LIVE, laugh, love and be kind!  xoxoCrock Pot Cream Cheese Chicken and Salsa

blog branding, blog review, chicken, gluten-free reviews, Glutino Foods

No more boring chicken!

This chicken is full of flavor, moist and so very tasty!  It takes a boring old chicken breast and turns it into something spectacular! No more boring chicken!

I have been wanting to try this chicken FOREVER.  I see the commercial for a certain name brand mayonnaise on TV all the time. Well, I finally got all the ingredients, including fresh Parmesan cheese and made it! And I’m so glad I did!

Winner Winner Chicken Dinner

No More Boring Chicken (Click HERE to print recipe)

Get This:

  • 4 large skinless, boneless chicken breasts cut in half (I cut mine in half vertically, so they were thinner)
  • 3/4 c. mayonnaise
  • 1/2 c. fresh Parmesan cheese, shredded
  • 4 -6 Glutino gluten-free Multigrain Crackers
  • 1 T. butter
  • 1 t. Italian seasoning

Do This:

  1. Preheat oven to 450° F .
  2. In the bowl of a small food processor, combine Glutino crackers, butter and Italian seasoning.  Process until fine breadcrumb consistency; set aside.
  3. Combine mayonnaise with cheese in medium bowl.
  4. Place chicken on baking sheet in a single layer, preferably on a rack. Top each piece evenly with mayonnaise mixture, then sprinkle with cracker crumbs.
  5. Bake until chicken is thoroughly cooked, about 20 minutes.
  6. Remove from oven and allow to cool for just a few minutes before serving.
  7. Serve with veggies and potato.

I served mine with some squash I had baked off last fall and frozen.  It was perfect! I do hope you will try this wonderful chicken recipe!

For The Review

Glutino gluten-free Multigrain Crackers ♥♥♥♥

I’m sorry, I do not have the nutritional info on these (I threw the box away on accident and hubby has already taken the trash out).

These crackers are fabulous!  They are perfect for dipping my pizza hummus or anything else, really.  I think they have great flavor and texture!  I am super pleased with all of Glutino’s products thus far!!

Live, laugh, love and be kind!  xoxo

chicken, gluten-free recipes, sugar-free recipes, thm, thm friendly, trim healthy mama

Cilantro-Lime Chicken

All I can say is WOW! This cilantro-lime chicken is so juicy and so full of flavor, you won’t believe it! The flavors in this dish meld together so amazingly well.  The original recipe was called something else, but since you can’t taste one of the ingredients, I changed the name. No sense getting people’s hopes up, right? 😉 You will want to make this recipe again and again!

cilantro-lime chicken

Cilantro-Lime Chicken (Click HERE to print recipe)

Get This:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 3 T. oil
  • zest of one lime
  • juice of one lime
  • 1 t. cumin
  • 1 1/2 t. ground coriander
  • 2 t. curry powder
  • 1 1/2 T. soy sauce
  • 1 1/2 T. kosher salt
  • 1 T. truvia (or sugar of choice)
  • 1/2 c. coconut milk
  • 1/4 c. fresh cilantro
  • 2  fresh limes, cut into wedges (so you need 3 total)

Do This:

  1. Trim fat from chicken.
  2. Place chicken in a bowl or a gallon size ziplock bag.
  3. Measure all ingredients EXCEPT fresh cilantro and extra limes into bowl or bag and refrigerate for up to 2 hours.
  4. Remove chicken from marinade; pour marinade into a saucepan and bring to a boil. Boil for 2 minutes, stirring occasionally. Remove from heat and serve with chicken when done.
  5. In a heavy skillet, heat enough oil to cover the bottom of the pan over medium-high heat.  Cook chicken in hot oil, cooking a couple of minutes on each side, until golden brown.
  6. Sprinkle with lime juice, cilantro and a little of the reserved sauce on the side.

Adapted from this recipe.

I hope you enjoy this cilantro-lime chicken as much as I did! I thought it was fabulous!

Live, laugh, love and be kind.  xoxo