Hawaiian Chicken (Crockpot)

This was the meal that I had to get all prepped and ready cause I didn't have time to do much later. (I was carting the children all over for their extra curricular activities!) I browned my chicken, then threw the main dish in the crock pot, chopped my squash, threw it in my colander for steaming. When I came home all I had to do was turn on the pot for the squash to steam, and make the rice. 

For my life, it is absolutely necessary to know some quick crockpot recipes. 

Ingredients:
2 Tbs oil
4 boneless skinless chicken breasts

1/4 cup Vinegar
14 oz Chicken Broth
1 1/4 cup Orange Juice
2 Tbs Brown Sugar
2 Tbs Bragg (or a soy substitute)
2 minced garlic cloves
1 bell pepper (diced)
3 Tbs Cornstarch
1/4 cup water


Brown your chicken in a skillet in the oil.

Take the remaining ingredients, throw it all in a crock pot. Stir. add chicken breasts.
Cook on high setting for 4-6 hours.

Serve over rice (we did brown tonight)

Lemon Chicken with Roasted Asparagus

Lemon Chicken
Twice around the pan with the olive oil, then throw in your diced raw chicken, sprinkle the chicken with salt and pepper. You just want to quickly sear. Reduce heat and add in the 4 cloves garlic (I used my garlic press, but chopped is fine, too), till they start to sweat and soften. sprinkle in your parsley. Add the chicken broth & lemon juice. Let the chicken simmer in the sauce to finish cooking and to absorb that flavor!
Serve over rice.

Roasted Asparagus
Just cut the tops and about 3/4 of the bunch into bite sizes. Drizzle with olive oil, then salt and pepper. Cook in oven till tender and nice and crisp on the outside. (time will vary according to the thickness of your Asparagus). I sprinkled a little Mozzerella on top of my serving. Enjoy!

Bacon Tomato Pasta with Roasted Cauliflower

This recipe is a family favorite. 

• 
  
• 3 green onions (trimmed and thinly sliced) *I have omitted this when I didn't have it on hand
• 2 tablespoons Extra Virgin Olive Oil
• 6 slices center-cut bacon, chopped into pieces
• 3 cloves garlic, very thinly sliced, or chopped
• Salt and pepper
• 1 28-ounce can Italian diced tomatoes, with liquid
• 1/4 cup flat-leaf parsley, chopped (or 1 Tbs dried)
• 1 bag GF spaghetti noodles 
• Grated Parmigiano-Reggiano cheese
• A handful of fresh basil, thinly sliced or chopped (or 1 Tbs dried)

Heat a deep skillet over medium-high heat olive oil. Add bacon and crisp. Add onions and garlic, cook 2-3 minutes to soften. Season with black pepper. Bring a large pot of water to a boil for the pasta. Add tomatoes and purée to pan. Bring up to a simmer and let thicken over low heat while you cook pasta. Stir in parsley. Salt pasta water and cook pasta to al dente. (BEFORE draining pasta, put about 1/2 cup of noodle starch water into pasta sauce) Drain pasta and toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.

For the Cauliflower:

Cut cauliflower into pieces. Spread on cookie sheet... drizzle with Olive Oil and some red pepper flakes. Broil till starting to brown. It's delicious! Nutty and amazing!!!

Blondies

Ingredients:
10 tablespoons unsalted butter
1 cup packed dark brown sugar
1/4 cup granulated white sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 1/4 cups gluten free flour
1 1/4 cups sweetened flaked coconut
1 1/4 cups mini M&M’s
a few extra M&M’s

Directions:
1. Preheat oven to 350 degrees F. Spray 8x8-inch pan with nonstick spray and then line the bottom with parchment paper.
2. Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn’t burn). Let the butter cool for a few minutes, until just barely warm.
3. In a large mixing bowl, combine the browned butter and sugars. With a wooden spoon, stir in egg, vanilla and salt. Stir in flour, coconut and M&M’s until batter is blended.
4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle a few additional M&M’s on top. Bake 25 to 30 minutes. Let the blondies cool before turning them out onto a cutting board and slicing into squares (chilling them will make that process even easier)


Recipe by Paige Nisson 

Fish with bell peppers

Tonight's dinner was simple. And really well received.

Ingredients:
White Fish (1 filet for each person, tonight I used Tilapia)
Bell peppers (yellow, red, green) sliced into strips.
1 Onion, sliced.
Pepper
Salt
Chili oil (1/4 tsp red pepper flakes in 1/4 cup olive oil)
Lime

For the potatoes:
2 large potatoes sliced (I use my mandolin so that they are all the same)
seasoning salt
pepper
olive oil

Take sheets of tin foil. Later onion, peppers, and then fish. Sprinkle salt and pepper on the fish. Spoon olive oil on the fish, about 2 small spoons. (if you want it hot, you can let your spoonful have the flakes in it. For me and the kids, NO flakes.) Squeeze 1/4 lime on each fish. Tent the foil to seal (roll the middle together, then pinch the sides in). Bake 450 for about 25 minutes or till fish flakes easily.

Slightly grease a cookie sheet with olive oil. Spread your potatoes across (be sure not to have them too overlapped). Sprinkle with pepper, and seasoning salt. Drizzle with olive oil. Bake in oven till soft, not crispy though!

Great meal for us. So easy for me :) and that's awesome on a day where we have Jiu Jitsu! My SON even ate the potatoes!!! WHOA! My baby wouldn't' touch it, but I'm used to that. If it's not on her approved list-- forget about it. My oldest devoured it!
Hubby loved it too.

Mediterranean Pasta

This Pasta is hearty and full of flavor. Do yourself a favor and buy Gluten Free Pasta from a company that specializes in it. Mainstream companies are trying to pull it off, but theirs always ends up sticky and mushy. It really lacks taste and texture. Tinkyada makes great Penne, and macaroni noodles. I highly recommend it. Also, this recipe makes a lot, which we love because it's great for leftovers. When you can't do the traditional sandwich or mac and cheese for lunch it's always nice to have quick and easy options.

Ingredients:

2 packages of Tinkyada Brown Rice Penne Pasta

2 small yellow onions chopped

3 cloves of garlic diced

8 ounces of capers

1 cup of Kalamata Olives - PITTED! - chopped

1 large jar of Roasted Red Peppers chopped

2 jars of artichoke hearts, chopped

1 jar of Sun dried Tomatoes, chopped

1 cup cherry tomatoes, quartered

3 large handfuls of baby spinach

Olive Oil

Heat a large, deep skillet on medium high heat and add a splash of olive oil. Throw in your onions and garlic, cook until soft, about 5 minutes. Then add the Capers, Olives, Red peppers, Artichokes, Sun dried tomatoes, Cherry tomatoes and spinach. Add a touch of sea salt. Stir, reduce heat to low and cover.

 Meanwhile, heat water and boil your noodles until they are al dente. When the noodles are done, drain and add to large bowl or serving dish. Add the vegetable mixture from the skillet and stir to combine. There you have it! I usually serve with a green side salad.

From Kaydence's Kitchen

Vietnamese Noodle (or something like that)

Ok, lets be honest, sometimes we make things, and they-- well, are outside of our comfort zone. That was this dish. I didn't have everything I wanted to make it... my mushrooms went bad, and I was out of bell peppers (having used them in another dinner). So I---- modified. I bet this is nothing like real Vietnamese noodles. Having only had Vietnamese food once, I'm still a little clueless. So this was a sort of "attempt".
But the example stands, you can cook a multitude of things going gluten free. You just have to look outside of the foods you were raised on, look into the things that you think "what the HECK do you do with that?!" when you see it at the store. My version today is boring looking, and so blah... no fun red's and greens... but it was yummy enough as it was... so play with yours, mix in some different vegetables!

1 squash (yellow julienned)
2 carrots (julienned)
1/2 onion (julienned)
1 can chicken
BRAGG (or other soy-like sauce)
2-3 tsp sesame oil
2 or so tsp olive oil
1/2 cup chicken stock (or bullion and water)
rice noodles








Put your noodles into their warm water to start cooking (my package said warm water for 5-10 minutes, follow YOUR package).

In 2 tsp sesame oil and a drizzle of olive oil, cook your carrots & onion till the onion starts to sweat and turn translucent. Add squash, chicken, BRAGG and broth. Toss with noodles. Done. {you don't want squishy veggies, so be sure not to overcook them!} Next time I'm going to put more veggies in it... spinach, bell peppers, and some other good ones!

Again, this was plain, simple and... honestly... LOVED.
My kids gobbled it ALL UP!
Husband loved it.