Why I’m Eating Gluten Free
I’m not allergic to gluten, at least, I don’t think I am. However, I have noticed a change in cutting gluten out of my foods. I eat gluten free at least three to four times a week.
Most of you know that I have PCOS, and after many years of research, I kept seeing gluten, gluten was everywhere!
While I was on Nutrisystem I noticed that the meals that were lower in gluten and carbohydrates, actually made me feel better. So slowly, I started cutting gluten out of my diet.
I noticed better results on my acid reflux, my weight has gone down at a steadier rate, and my insulin and thyroid numbers have gotten better as well. Over all I feel better, much better.
I also noticed that most of the dishes we make at home are gluten free, unless we add a pasta or bread source to it. So I wanted to share one of my favorite dishes with all of you.
What Is Chicken Pizzaoilla?
It’s almost exactly like it sounds. It’s Chicken with a pizza-like sauce. It’s more of a chunky marinara than a sauce, but deliciously scrumptious none-the-less.
All you need is a few basic ingredients, that you probably have lying around the house and chicken. You can also use pork, beef, chicken breasts, venison(it’s deer season after-all!), and any other meat that you’d like.
What’s awesome about this dish, is that you can make it in your crockpot, oven, or stove-top. Yup! It’s that versatile!
Ready for this delicious recipe? I know you are! Read on, cook, eat, and enjoy!
- 4 Chicken Quarters - cut
- 10 Roma Tomatoes - diced
- 6 Cloves Garlic - minced
- 2 Onions - diced
- 1/2 cup Fresh Basil - chopped or whole
- Fresh Parsley
- Kosher Salt
- Black Pepper
- 1Tbsp Oregano
- 1/4 cup Extra Virgin Olive Oil
- 1 6oz can of tomato sauce - Contadina or Hunts
- 1/2 cup water
- Preheat Oven to 450 degrees Farenheit.
- For Slow Cookers add water first then follow the same instructions.
- Grab all of your diced and minced ingredients including the basil and the oregano and place it in a large bowl. You can use fresh oregano if you have it.
- Add the salt, pepper and oil, and then give it a good quick toss.
- Add the tomato sauce to it and give it another sauce.
- Layer your chicken in your pan or pot and cover the chicken with your tomato mixture.
- Add the water at this point.
- Add extra salt and pepper if it needs it or you can add it when it's cooked.
- Cover the chicken with aluminum foil or the pot lid.
- Cook for 30 minutes and then uncover.
- Cook for an additional 15 minutes or until the internal temperature of the chicken is at 180 degrees.
- Buon Appetito!
- For Slow Cookers cook on High for 41/2 hours.
If you have any left overs, you can freeze them or refrigerate them. I just have this feeling, that you won’t be having any left over!