Chicken Bacon Ranch Lettuce Wraps are the easiest way to ditch carbs or gluten!
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Freshly ground black pepper
16 leaves romaine
8 slices provolone
8 strips cooked bacon
2 roma tomatoes, thinly sliced
Ranch, for drizzling
Chips, for serving (optional)
In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon, and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf.
Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around the bottom. Poke with a toothpick.
Gluten Free Regina a Not for Profit group in Regina, Saskatchewan gives you ideas for gluten free cooking. In this article from taken from Delish is a savory dish called Melting Potatoes!
You NEED to know how to make Melting Potatoes
SERVES: 4 SERVINGS
2 lb. Yukon Gold potatoes, peeled
2 tbsp. butter, melted
2 tbsp. olive oil
2 tbsp. chopped fresh rosemary
3/4 tsp. salt
1/4 tsp. Pepper
1 c. low-sodium chicken broth
2 garlic cloves, finely minced
Preheat oven to 500 degrees F.
Cut potatoes into ¾”-1” thick slices, and place the slices in a medium bowl. Pour in the olive oil, melted butter, and rosemary. Season with salt and pepper and toss until evenly combined.
Lay the potatoes flat, in a single layer, on a 9”x13” metal baking dish, using two dishes if necessary. (Do not use a glass baking dish, as pouring the chicken broth into the hot pan could resulting in the glass cracking.) Bake until the bottom of each potato is golden brown, about 15 minutes.
Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato, is golden brown.
Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes.
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. You don’t think you’ll like the Mac and Jeezy? We have more Gluten free video recipes.
We love our guilty pleasures, Terry Crews makes Mac and Cheese into Mac and Jeezy.
Perfect for a dish at a pot luck, a dish for a holiday or if you’re just craving Mac and Jeezy. Use gluten free pasta noodles.
1. Preheat oven to 350°F/180°C. 2. Cook macaroni “al dente” according to package directions. Drain with cold water. 3. In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni. 4. Grease a 2-quart casserole dish with coconut oil. 5. Spoon mixture into casserole dish and sprinkle with extra cheese and paprika. 6. Bake for 45 minutes.
Small plates is a manner of dining. Small plates may either refer to small dishes resembling appetizers which are ordered à la carte and often shared (such as tapas), or to the small courses served as part of a more formal meal.
Some types of small plates which have influenced the modern US concept are:
Tapas, a wide variety of appetizers in Spanish cuisine
Mezze, a wide variety of appetizers in Turkish cuisine, and sometimes in Greek cuisine
Antipasti and cicchetti in Italian cuisine
Banchan, in Korean cuisine
The small and usually shared dishes served at an izakaya, a Japanese pub
The main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée (“entry”) course.
The main dish is usually the heaviest, heartiest, and most complex or substantial dish on a menu. The main ingredient is usually meat, fish or another protein source. It is most often preceded by an appetizer, soup or salad, and followed by a dessert. For those reasons the main course is sometimes referred to as the “meat course”.
8 teaspoons Gluten free– divided use
4 tablespoons honey – divided use
2 small cloves garlic, finely minced or grated – divided use
½ teaspoon freshly ground black pepper
14 ounces firm tofu, drained and dried with paper towel
1 – 2 tablespoons olive oil
8 ounces mushrooms, cleaned and sliced
12 (9 inch) round rice paper wrappers
12 small red lettuce leaves
1 small red pepper, thinly sliced
2 medium carrots, peeled and cut into 3 inch strips
Combine 2 teaspoons Tamari with 1 tablespoon honey, 1 clove garlic, and the pepper.
Cut the tofu into 6 equal slices and place on a plate. Brush both sides of the tofu with the tamari honey sauce and let marinate for 15 minutes to 1 hour. Discard any remaining marinade.
Heat a large skillet over medium-high heat, add 1 tablespoon olive oil, heat for a few seconds and add the mushrooms. Cook until the mushrooms are browned and all the liquid is absorbed, about 8 minutes. Remove the mushrooms from the pan and let cool. Add a little more oil if needed and cook the tofu until browned, about 2 – 3 minutes per side. Cut the tofu slices in half lengthwise.
Fill a large bowl with hot water. Dip one rice paper into the hot water for about 3 seconds, the paper should be pliable but not so sticky it sticks on itself. It will become more pliable as it sits. Place the rice paper on a flat work surface and fold it in half. Place a lettuce leaf an inch or two in from the side of the rice paper with the lettuce sticking out of the flat side a little. Place two pieces of tofu, two slices of red pepper, two carrot strips, and some mushrooms on top of the lettuce per roll. Tuck and roll the rice paper over the ingredients letting some show out the flat top of the roll. Continue with the remaining rice papers and ingredients.
In a small mixing bowl, combine the remaining 6 teaspoons Tamari, 3 tablespoons honey and garlic clove. Whisk to combine. Pour into a small serving bowl. Serve the sauce for dipping with the spring rolls.
Makes 12 rolls.
***These wraps can be found- Superstore (the cheapest, in the ethnic food isle) & at some Safeway’s. You can put anything in them cooked or raw, they make for a great bread replacement. You just quickly wet each side of the sheet and once soft quickly roll contents in