Archive for March, 2010

Chicken Enchilada Casserole by: Shirley Braden

Friday, March 12th, 2010

You will need:

1 small onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder (I’ve substituted taco seasoning before when I was out of chili powder)
1 tsp. salt
1/2 tsp. black pepper
1 cup diced tomatoes
1 small can tomato sauce
1 Tbs. cilantro, chopped (optional—I add when I have it on hand)
3 cups chicken cooked, boned, shredded
1 tbsp lime juice
1 jar salsa (16 oz) (whatever hotness you prefer—mild worked well for us)
5 Chamayo Red Chile Sandwich Petals
8 oz shredded cheese (Monterey Jack, cheddar, or a Mexican blend—your preference; read labels to ensure gluten-free status)

Sour cream, jalapenos, and cilantro for garnish (optional)

Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.

Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)

Spread one half of the jar of salsa in an ungreased 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).

Top with chicken mixture; sprinkle with half of the cheese.

Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.

Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.

Adapted from Valerie and Woman’s World

•Spinach Garlic Pesto Petals? How about my Italian Stuffed Lasagna recipe? Just substitute five to six Sandwich Petals cut into long strips to use instead of noodles. Yummy!

Peanut Butter/Banana/Honey Roll-ups by: Ginger

Friday, March 12th, 2010

You will need:

  • Agave Sandwich Petals
  • 1 banana cut in half
  • peanut butter
  • Agave nectar or honey

Heat the Petal for 30 (so it is more pliable and easy to work with).

Let Petal cool, then spread peanut butter on the Petal – as much as your liking.

Drizzle Agave nectar or honey on Petal.

Lay 1/2 of cut banana onto Petal.

Then wrap/roll and seal. Enjoy!

Sandwich Petals interview w/ I am Gluten Free

Friday, March 12th, 2010

Watch Sandwich Petals, Rich Schneider manager of operations, interview with I am Gluten Free.

Sandwich Petals video interview on you tube

Review by: Heather at Marine Corps Nomads

Tuesday, March 2nd, 2010

You can see Heather’s full review at http://marinecorpsnomads.com/2010/03/sandwich-petals-gluten-free-flat-bread-review.html

Here is some of what Heather had to say about our Sandwich Petals:

“One thing that we have really missed after going gluten free was good [flatbread]. Then, we experienced Sandwich Petals.  These petal-shaped (flat-breads) are delicious.  Not only are they delicious, but they are also healthy.  They contain no gluten, no dairy, no nuts, no eggs, no wheat, no shellfish, and no soy.”

“These hearty [Petals] are made from multiple gluten free whole grains, and pair well with both light and heavy ingredients.  Sandwich Petals are shelf stable for 30 days.  Just pop them in the microwave for 25-30 seconds to have a nice, flexible [Petal]that does not break when you roll it.”

You can find her Gluten Free Soft Taco Recipe here