Zesty Italian Chicken

1/2 cup Zesty Italian Dressing
1 lb. boneless chicken breasts
1/2 c. Enjoy Life Crunchy Rice with Chia cereal

1 T. sorghum flour

1 T. tapioca starch

1 T. dried basil

1 T. dried thyme

1/2 tsp. ground pepper

1/2 tsp. salt
oil
4 oz. canned or 1 c. fresh sliced mushrooms
2 T. chopped fresh basil (optional)

Marinade the chicken in the zesty italian dressing for at least 1 hour, drain.  Meanwhile, heat the oven to 350 degrees. Prepare a shallow pan by brushing with canola or olive oil. Blend in a blender, the cereal, sorghum flour, tapioca starch, basil, thyme, pepper and salt.  Pour this mixture into a plastic bag, such as a bread bag or gallon ziploc bag.  Add the chicken a piece at a time, close the bag and shake. Remove breaded chicken and place in the shallow pan. Repeat until all chicken is breaded and in the pan.  Bake for 30 min.

Meanwhile, saute the mushrooms with the basil in a little bit of olive oil.  Serve on top of the chicken when it is done cooking.  This good served with Wild Rice and cooked Green Beans.

Italian Chicken Pasta

Threw this one together one night a while back.

2 cups gluten free rotini pasta, cooked
2 cups uncooked or cooked broccoli florets, depending on your preference
1/2 cup chopped red pepper
1/2 cup chopped red onion
1/2 cup black olives
1 cup Zesty Italian dressing
black pepper to taste
2 cups cooked, diced, chicken

Combine all ingredients by tossing together.  Serve.

Honey Spice Chicken Thighs

I remember trying this recipe and liking it.  It got lost in one of my old notebooks.  Here it is now to try it again.

8 boneless chicken thighs
2 tsp. paprika
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. fresh cracked pepper
1 tsp. chili powder

1/2 c. honey
2 t. apple cider vinegar

Combine the spices in a small bowl.  Rub the spice mixture onto the chicken thighs.  Broil on Low for 5-7 min.  Turn the thighs over and broil another 5-7 min.  Mix the honey and vinegar together.  Turn the thighs again and baste with the honey.  Cook until the honey turns to glaze.  Rest 5 min. and serve.

Chocolate Sunflower Bars

I don't even remember if we have tried this recipe.  I found it written down in one of my old notebooks.  Posting it here so we can find it and try it.

1/4 c. Spectrum Shortening or Earth Balance Soy Free Buttery sticks
1/4 c. creamy Sunbutter
1c. crushed Enjoy Life Foods Vanilla Honey Graham crunchy cookies (about 9 cookies)
2 T. quinoa flakes
1 c. powdered sugar
1/2 c. Sunbutter
1/2 c. Enjoy Life Food Mini Chocolate Chips

Mix the shortening, 1/4 c. creamy sunbutter, cookies, quinoa flakes, and powdered sugar.  Press this mixture into an 8 x 8 baking dish.

In a small bowl, using the microwave, or a small saucepan on the stove top, warm the 1/2 c. sunbutter with mini chocolate chips, mixing until completely blended.  Pour in the 8 x 8 dish with the graham crust.  Chill in the refrigerator 1-2 hours.  Cut into 16 bars.

Beef and Sausage Meatballs

WOW! A meatball recipe that does not contain egg OR gluten!?!   Found it in the January 2015 issue of Women's Day magazine.

1 lb ground beef (at least 90% lean)
1/2 lb. sweet Italian sausage, casings removed
1/4 tsp crushed red pepper flakes
kosher salt
1 T. olive oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 tsp. dried oregano
1 T. tomato paste
15 oz. can crushed tomatoes
2 tsp. sugar

Serving suggestions:  grated parmesan (or Daiya Mozzarella shreds), fresh basil, crusty bread and green salad.

In a large bowl, gently mix together the beef, sausage, red pepper and 1/4 tsp. salt until combined, and shape into 16 balls (about 1 1/2 in. each).

Heat the oil in a large heavy skilled over medium-high heat.  Cook the meatballs, turning often, until lightly browned, 4-6 min. Transfer to paper towel-lined plates.

Reduce heat to medium and drain all but 1 T. oil from the skillet.  Add the onion, garlic, oregano and 1/4 tsp salt and cook, stirring occasionally, until the onion is tender, 4 to 5 min.   Stir in the tomato paste and cook for 1 min.  Stir in the crushed tomatoes, sugar and 1/2 c. plus 2 T. water.  Add the meatballs and gently simmer, covered for 10 min.  Uncover and simmer until the meatballs are cooked through and the sauce has thickened, 18 to 20 min.  Top with "cheese" and basil, serve with crusty bread and green salad, if desired.

Roasted Salmon with Crispy Potatoes and Broccoli

Another one to try from January 2015 issue of Women's Day magazine.

1 large head broccoli, cut into small florets, (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/2 in. thick rounds
1 large red onion, cut into 1/4 in. thick wedges
3 T. olive oil
Kosher salt and pepper
1 1/2 to 1 3/4 lb skinless salmon fillet, cut 4 - 5 pieces


1/4 cup Earth balance dairy free, egg free, soy free mayonnaise
1 T. fresh lemon juice
1/2 small clove garlic, mashed into a paste

Heat oven to 450 degrees F.  On a rimmed baking sheet, toss together the broccoli, potatoes and onion with oil, 1/2 tsp salt and 1/4 tsp pepper.  Spread in an even layer and roast for 15 min.
Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8-10 min. more.
Meanwhile, mix the mayo, lemon juice and mashed garlic together in a bowl.  Serve this with the fish and vegetables.

Cider-Braised Pot Roast (slow cooker)

I like this recipe from the January issue of Women's Day magazine because it used orange root vegetables.  I've made changes necessary to be Hannah safe with flour and Worcetershire sauce.

1 cup apple cider
3 T. tomato paste
2 T. thickening agent- potato starch, gluten free flour, corn starch, or tapioca
2 T. Coconut aminos (instead of Worcetershire)
Kosher salt and pepper
3 medium parsnips, quartered lengthwise and cut into 2 in. pieces
2 medium sweet potatoes (about 1 lb.) cut into 1/2 in. thick wedges, like jojos
1 medium onion, cut into 1/2 in. thick wedges
4 large cloves garlic, thinly sliced
2 sprigs fresh rosemary
1  3 lb bottom round roast or chuck roast, trimmed of excess fat

In a 5-6 qt slow cooker, which together the cider, tomato paste, thickening agent, coconut aminos and 1/4 tsp. each salt and pepper.  Add the parsnips, sweet potatoes, onion, garlic and rosemary and toss to combine.  Season the roast with 1 tsp each salt and pepper and nestle amount the vegetables.  Cook, covered, until the meat is tender, 6-7 hrs on high, or 8-9 on hrs on low.  Transfer the roast to a cutting board and slice.  Serve with the vegetables.