Savory Seasonings: Shredded Chicken Tostadas

In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.

My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change. This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.

We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.

The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.

I avoid the following ingredients commonly found in processed foods: Monosodium glutamate, Glutamic acid, Autolyzed yeast, Hydrolyzed protein (any protein that is hydrolyzed), Calcium caseinate, Textured protein, Monopotassium glutamate, Sodium caseinate, Yeast nutrient , Yeast extract, Yeast food, Glutamate, Gelatin, Hydrolyzed corn gluten, Natrium glutamate, Carrageenan, Soy protein, Soy protein isolate, Soy protein concentrate, Whey protein, Whey protein concentrate, Whey protein isolate, Bouillon and Broth, Natural Chicken, Beef, or Pork Flavoring, Barley malt, Malted Barley (flavor), Stock, Protease enzymes, Anything enzyme modified, Ultra-pasteurized dairy products, Maltodextrin, dextrose, Cornstarch, High fructose corn syrup, aspartame, dextrates, Flowing Agents, Natural flavor, Artificial flavor, Malt extract, Malt flavoring, Pectin, Anything protein fortified, Milk Powder, Dry Milk Solids, Annatto, Gums (guar and vegetable), Dough Conditioners, Citric acid, Protease, and the word "seasonings" when it is found on a packaged food label.

Also strictly following the migraine elimination diet.

Shredded Chicken Tostadas

Shredded Chicken Tostadas

www.savoryseasonings.blogspot.com

Crockpot shredded chicken

Rice

Diced tomatoes

Diced olives

Shredded lettuce

Guacamole*

Preheat your oven or toaster oven to 400 F. Brush the tortillas lightly with olive oil and lay the tortillas flat, in a single layer, on a baking sheet. Bake the tortillas in the oven for 7 minutes or until they are crispy and golden brown in color. Keep an eye on them as they are baking to avoid burning any tortillas. Top with warm beans, rice, and chicken. Then garnish with tomatoes, olives, lettuce and guacamole. Enjoy!

*For a simple and fast guacamole I mash an avocado in a bowl or mortar and pestle. I add a splash a lime juice, a small amount of salt, smoked ground paprika, ground chilpotle pepper and garlic powder.

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Tostadas are like flat tacos that are usually made by layering refried beans on top of a flat corn tortilla and then adding a variety of different toppings, like chicken, tomatoes, lettuce, guacamole, cheese and salsa. They're festive and colorful and taste so good! They are easy to make especially if you have the shredded chicken and refried beans already prepped in the freezer.

1 comment:

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