Betty Crocker – Asian Chicken Helper Gluten Free (Review)

I have always been a big fan of Betty Crocker, especially the cake mixes.  I think my oldest cookbook and the first one I bought myself is my Betty Crocker cookbook.  I still use it and adapt recipes to become gluten free.  I don’t really recall buying the Betty Crocker hamburger helpers or anything really even when I was eating gluten, however I have to say I was pleasantly surprised with the Asian Chicken Helper – Chicken Fried Rice GLUTEN FREE! Both Bryan and I were impressed with the flavor and consistency of it.  We found this at our local grocery store a few weeks ago and it was on sale so we decided to give it a shot – and we both decided tonight that we would buy it again.  I’ll also have to keep an eye out for any others that might be gluten-free to try.  The season packet that comes with it has a great flavor to it and it was almost gravy like which we both really enjoyed.

This made a great week night meal – done in about twenty minutes and requires very minimum ingredients and if you would like you could even add some additional frozen veggies to the mix (add a cup of whatever veggie you might like – thawed, 5 minutes before the end of simmer time):

What you need:

1 lb uncooked boneless skinless chicken breast

2 tablespoons vegetable oil

1 2/3 cups HOT water (not boiling)

2 eggs

1- Cu the chicken into 1/2 inch pieces.  Heat 1 tablespoon oil in 10-inch skillet over medium-high heat.  Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.  In a small bowl, lightly beat eggs and set aside).

2 – Stir in HOT water, seasoning mix and uncooked rice.  Heat to boiling, stirring occasionally.

3 – Reduce heat.  Cover; simmer about 20 minutes, stirring once, until rice is tender and liquid is mostly absorbed. If not absorbed, increase heat to medium and cook uncovered 2 minutes longer until absorbed.

4 – Increase heat to medium. Push rice and chicken to side of skillet.  Heat 1 tablespoon oil in other side of skillet.  Add lightly beaten eggs and scramble eggs in oil until cooked; remove from heat.  Stir eggs into rice and chicken.  Refrigerate leftovers (if you have any).

Brownie Battle

Last week a co worker of mine brought me a bunch of gluten free mixes to try.  They were from Arrowhead Mills (Brownies, Yellow Cake, Cupcakes and Chocolate Chip Cookies).  I made the brownies and they were pretty tasty.  I have a hard time just eating straight chocolate, I really like to have something with it such as nuts, peanut butter, coconut etc.  Yesterday I found some of the Betty Crocker mixes (which I haven’t seen much of around me or they are either way to much money to buy and try). I made the Arrowhead Mills Brownie mix last week and the Betty Crocker Brownie mix today and here are my thoughts on them:

Arrowhead Mills

I followed the directions on the back of the package, and added about a 1/4 cup of creamy peanut butter and 1/4 cup chopped walnuts.  I baked them in a square pan and these turned out to be very cake like, very thick and chocolaty.  I think the peanut butter and nuts were a great addition to these!  I don’t know if I would of been as much of a fan of them if they were just straight brownies.

Betty Crocker

Again, I followed the directions on the back of the package.  They also listed the baking times for different pan sizes, so this time I decided to bake them in an 11×7 pan.  The brownies were a lot thinner, which I enjoyed sooo much more.  I like the crunchy edges and these tasted just like the real ones.  Even though they came out a bit thin due to the pan size they were very moist. I couldn’t tell the difference at all with these.  I will buy these again for sure.  My other favorite Betty Crocker GF mix is the chocolate cake – Love it!

I would have to say that the Betty Crocker ones are by far my favorite of these two mixes.  I just loved that they still truly tasted like the original Betty Crocker mix.

Here are the final product from the Betty Crocker Brownie mix: