Low FODMAP Oven Baked Wahoo (Ono)

I bought some frozen Ono fillets at Costco because I wanted to try something new. I looked online for a low FODMAP recipe and, after perusing several, found a simple way to prepare these fillets.

Preheat oven to 350 degrees. Place fillets in oiled pan and drizzle with olive oil. Season with salt and pepper. Bake in oven for 25 - 30 minutes, turning once during cooking.

Low FODMAP Chicken Pot Pie

3 carrots, cubed

3 medium-size red potatoes, cubed

2 tablespoons chives, chopped

1/3 cup Tom Sawyer gluten free flour

2 sprigs fresh thyme

1 bay leaf

1 1/2 pounds boneless, skinless chicken thighs

kosher salt and black pepper

2 rice wraps

1/3 lactose free yogurt

1/4 cup grated cheddar cheese

Preheat oven to 325 degrees. In a 4- to 6-quart stoneware casserole, mix together the potatoes, carrots, chives, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper. Cover and cook until the chicken and vegetables are tender, about 1 hour. Add the yogurt and stir to combine. Place one rice wrap in bottom of pie plate (snip about ½ into edge around circumference so it will lay flat). Pour chicken and vegetable mixture over wrap. Sprinkle shredded cheese over mixture. Place remaining rice wrap over cheese and press down firmly. Return to oven to melt cheese (about 6-8 minutes). 

Adapted from Real Simple

Rice wraps (or tortillas) come in handy for sandwiches, but I recently started experimenting with them as an easy, gluten free crust. Trader Joe's rice tortillas are reasonably priced, and can perform remarkably well as a crust. However, they tend to crumble as a sandwich wrap.

Low FODMAP Potato Wedges

2 pounds of potatoes (small red-skin are the best)

1/4 cup olive oil

salt and pepper to taste

snipped chives (optional)

Preheat oven to 425 degrees. Wash and cut potatoes into wedges. Soak in cold water for 10 - 20 minutes. Drain and blot dry with paper towel. Add oil, salt, and pepper. Mix together. Spread potatoes out on oiled baking sheet and bake in oven for 20 minutes. Turn potatoes and cook 10 minutes longer. Turn again and cook until potatoes just begin to get crispy, about 10 more minutes.