Cheddar Broccoli Egg Muffins

Made these to bring to a Christmas Eve breakfast. Super simple and easy to make.

Ingredients
4 eggs
1 cup of defrosted frozen broccoli 
Cheddar cheese, shredded

Tablespoon of almond milk

4 Strips of bacon

Coconut Oil Cooking Spray

Directions

1. Preheat oven to 375 degrees. Spray a muffin tin with cooking oil
2. Chop broccoli and place it in a bowl with the eggs and almond milk. Whisk together
3. Pour egg mixture into muffin tins and place bacon and cheese on top
4. Bake for 12-15 minutes or until the eggs are set

Almost Chick Fil A Chicken Nuggets

These were good but didn't exactly taste like the nuggets from Chick Fil A. I baked them instead of frying them. I think if I would have fried them, they would have tasted like the real thing. The copy cat Chick Fil A sauce tasted identical!!!

Ingredients

Chicken Nuggets

Boneless chicken breasts or tenders
1 cup milk (I used almond milk and a tablespoon of white vinegar to make "buttermilk")
1 egg
1 1/4 cups of flour
2 tablespoons of powdered sugar
Salt 

Pepper

Coconut Oil Cooking Spray

Sauce

½ cup of Mayo

2 tsp of yellow mustard
1 tsp of lemon juice
2 tbs of  honey
1 tbs of BBQ sauce

Directions

1. In a medium bowl whisk the egg and stir in the milk

2. Cube chicken into bite size pieces and place the chicken in milk mixture and cover. Let it marinate for 2-4 hours in the fridge

3. In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine

4. Preheat oven to 375 degrees

5. Place the chicken in a baking dish sprayed with cooking spray.

6. Bake for about 20 minutes or until cooked through

7. Whisk all of the ingredients for the sauce together and serve with nuggets

Gluten Free Funfetti Cookies

These cookies don't look all that great but they taste good. The recipe calls for 1 cup of coconut oil but next time I am not going to use that much. They turned out very flat and I think that is because there was too much oil. Also, if you do not like the taste of coconut, substitute the coconut oil with a different oil or butter.

Ingredients

1 box of Gluten Free Yellow Cake Mix (I used Betty Crocker's)
1 egg
1 teaspoon of vanilla
1 cup of melted coconut oil
Rainbow sprinkles

Directions

1. Preheat oven to 350 degrees.

2. Mix together all ingredients (except the sprinkles) in a large bowl with a spoon (I used my hands as well). The dough starts out crumbly, but will become smoother

3. Add in the sprinkles and mix with your hands

 4. Drop by small spoonfuls onto a baking sheet lined with parchment paper 

5. Bake for 10-12 minutes, until there is a golden crust on the outside edges of the cookie

6. Remove from the oven and let the cookies cool for about 5 minutes before removing them

Crab Wontons

I had  left over wonton wrappers so I made crab and cream cheese wonton cups for my husband. 

Ingredients

Wonton Wrappers
Crab Meat (I used canned crab meat)
Cream Cheese
Sriracha Sauce
Teriyaki Sauce
Coconut Oil Cooking Spray

Directions
1. Spray a muffin tin with cooking spray (I used both a regular muffin pan and a mini one.)
2. Place wonton wrappers in tin
3. Mix crab, cream cheese, and sriracha sauce in one bowl
4. Mix crab, cream cheese, and teriyaki  sauce in another bowl
5. Scoop mixtures into wonton wrappers 
6. Bake at 350 degrees for 15 mintues

Green Chile Enchilada Turkey Cupcake

So very good. My husband loved them! I can't even remember how many he ate because it was a lot. I had more than a handful myself. These would be great for a party--thinking about making them for Superbowl!

Ingredients

Cooked, shredded chicken
Green chili enchilada sauce
Sliced green onions
Wonton wrappers
Shredded cheddar cheese (I used both non-dairy cheese and dairy)
Coconut oil cooking spray

Directions

1. Preheat the oven to 375 degrees

2. Lightly spray muffin pan (I used both a mini muffin pan and regular sized one) with cooking spray

3. In a bowl combine chicken, green chili enchilada sauce and green onions 

4. Place a wonton wrapper in the bottom of each of the mini muffin tins

5. Spoon a tablespoon of chicken mixture into each wonton wrapper

6. Sprinkle cheese evenly over the top of the chicken mixture

7. Bake for 18-20 minutes or until golden brown

Asian Quinoa Meatballs

I LOVED THESE. They are gluten free and delicious. My husband had a lot so I know he liked it as well. These can be an appetizer or an entree. They are definitely good for a pot luck dinner.

Ingredients

Ground turkey
3/4 cup of cooked quinoa
3 cloves garlic, minced
1 egg
1 tablespoon of soy sauce (make sure it is gluten free)
2 teaspoons of sesame oil
1 teaspoon of Sriracha
Sesame seeds

Coconut Oil cooking spray

For the sauce

1/4 cup of soy sauce (make sure it is gluten free)
2 tablespoons of rice vinegar
1 tablespoon pf grated ginger
1 tablespoon of brown sugar
1 teaspoon of sesame oil
1 teaspoon of Sriracha
2 teaspoons of cornstarch

Directions

1. Preheat oven to 400 degrees. Spray a baking dish with cooking spray
2. In a large bowl, combine ground turkey, quinoa, garlic, egg, soy sauce, sesame oil, and Sriracha. Using you hands, mix until well combined

3. Roll the mixture into meatballs and place them onto the prepared baking dish and bake for 20 minutes

4. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan 
5. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir this into soy sauce mixture until thickened
6. Serve meatballs with the sauce, sprinkled with sesame seeds.

Bang Bang Chicken

So most people order the bang bang shrimp at Bone Fish Grill. It looks amazing, however, I'm allergic to shrimp. I decided to make it using chicken. The original recipe has you frying the chicken, I baked it instead. It turned out great!

Ingredients

For the chicken

1 cup of buttermilk (I used a cup of almond milk + a tablespoon of white vinegar) 
3/4 cup of all-purpose flour (I used gluten free flour)
1/2 cup of cornstarch
1 large egg
1 tablespoon of hot sauce (I used cholula) 
Black pepper
Boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup of Panko breadcrumbs (I used gluten free panko)

Coconut oil cooking spray

For the sauce

1/4 cup of mayo

2 tablespoons of sweet chili sauce
1 tablespoon of  honey
2 teaspoons of hot sauce

Directions

1. Preheat the oven to 375 degrees

2. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and hot Sauce in a small bowl and set aside
3. Spray cooking oil in a deep baking dish

4. Cube the chicken
5. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, and pepper
6. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko
7. Place the chicken in the baking dish and bake for 20 minutes or until crispy
8. Drizzle chicken with the sauce and serve

BBQ Biscuit Cups

These were simple to make and good. I need to figure out how to make them gluten free. I made some dairy free for me and the rest with regular cheese for the hubby.

Ingredients

Ground Turkey
Refrigerated biscuits (I used the gran biscuits and split them in half)
3/4 cup of BBQ Sauce
Shredded Cheddar Cheese
Coconut Oil Cooking Spray

Directions

1. Preheat oven to 400 degrees
2. Spray a muffin tin with cooking spray
3. Brown turkey in a pan until cooked. Turn off the heat and add the BBQ sauce and mix well
4. Separate the biscuits and place into the muffin tin. Press the dough down and along the side of the muffin tin
5. Place the meat on top of each biscuit then top with cheese
6. Bake for 10-15 minutes 

Thai Chicken Patties

I think these turned out well. I modified the recipe a bit. They do not look that much like round patties but they taste good and that is all that matters. They are gluten free and dairy free.

Ingredients

Ground chicken
1 small onion, chopped
1 clove of garlic
2 teaspoons of fresh ginger
1 jalapeno, chopped
Cilantro 
2 tablespoons of fish sauce
1 egg
1 cup of gluten-free bread crumbs

Directions

1. Preheat oven to 350 degrees
2. Combine onion, garlic, ginger, and the jalapeno in a food processor and pulse until finely chopped
2. Add chicken, cilantro and fish sauce and pulse until well blended but not totally pureed
3. Transfer to a bowl and mix in the egg and bread crumbs
4. Line a baking pan with tin foil and spray cooking spray on it
5. Form the mixture into patties and place on the pan. Bake for 20-30 minutes

Potato Cheddar Pancakes

We had a lot of mashed potatoes left over from Thanksgiving. I do not really like mashed potatoes unless they are sweet potatoes so I decided to through some ingredients together to make breakfast for the hubby. He really enjoyed these pancaked topped with sour cream with a side of bacon. If i had scallions in the house, I would have added them to the mixture.

Ingredients

3 cups of Mashed Potatoes
Whole wheat flour
2 cups of Cheddar Cheese
Butter
1 Egg

Directions

1. Mix together potatoes, cheddar, egg, and 2 tablespoons of flour in a large bowl
2. Using you hands, form balls with the mixture and then flatten
3. Pat and coat each side pancake with flour 
4. Place the pancake in a pan with heated melted butter
5. Fry until cooked through and crispy on each side

Mediterranean Chicken Couscous

This was good. I changed the original recipe. I added things, omitted things and this was the final product. It was good!

Ingredients 

1 box of couscous 
Cubed chicken breast
1 can of garbanzo beans, rinsed and drained (15 ounces)
Fresh parsley
Green onions, chopped
1 Garlic clove, minced
¼ cup of fresh lemon juice
2 tablespoons of olive oil

Turmeric powder

Directions

1. Prepare the couscous according to package directions, omitting the oil. Fluff the couscous with a fork

2. Place cubed chicken in a baking dish and sprinkle turmeric powder over the chicken. Bake at 375 for 15-20 minutes
3. Once chicken is done, in a large bowl combine the chicken, garbanzo beans, parsley, and garlic. Gently stir in the couscous
4. In a small bowl whisk together the lemon juice and olive oil

5. Pour dressing over couscous mixture and toss gently

One Pot Taco Pasta

This was so good! I had 2 bowls. I love the taste of quinoa pasta. I think it tastes better than whole wheat and it's gluten free. This was simple to make and did not take that long.

Ingredients

Ground turkey
2 cloves of garlic, minced
Pepper
1/2 cup of canned black beans, drained 
1 (14.5-ounce) can of diced tomatoes, undrained
1 cup of taco sauce
1 cup of salsa
2 cups of elbow macaroni (I used quinoa elbows)
Shredded cheddar cheese (I used dairy-free cheddar)
Fresh cilantro leaves

Olive oil

Avocado

Directions

1. Heat olive oil in a dutch oven over medium high heat

2. Add ground turkey and garlic

3. Cook until turkey has browned, making sure to crumble the turkey as it cooks

4. Season with pepper
5. Stir in black beans until well combined, then stir in tomatoes, taco sauce, salsa, pasta and 2 cups water. 

6. Bring to a boil then cover and reduce heat and simmer until pasta is cooked through, about 15 minutes.
7. When serving, top with cheese, avocado, and cilantro 

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Baked Buffalo Chicken Nuggets

My hubby and I ate these right up! Kids would love them and you can make them without the hot sauce. These nuggets were delicious.

Ingredients

Boneless skinless chicken breast (cubed)
1/2 tsp of garlic powder
1/2 tsp of paprika
1/2 tsp of cayenne pepper
1/8 tsp of black pepper
6 tbsp of whole wheat seasoned bread crumbs
1/4 cup of panko
2 tbsp of hot sauce (I used cholula)
Coconut oil cooking spray
2 tsp of olive oil

Directions

1. Preheat oven to 425 degrees
2. Combine garlic powder, paprika, cayenne pepper, black pepper, breadcrumbs, panko, in a bowl and mix well
3. Combine oil and hot sauce in another bowl and mix well
4. Dunk chicken pieces in oil mixture then coat in breadcrumb mixture
5. Place the chicken in a baking pan that has been sprayed with the cooking spray 
6. Bake for bake 20 minutes or until chicken is cooked through and crispy

Mexican Turkey and Beans Casserole (Gluten Free & Dairy Free)

This was very good and so simple to make. I made a dairy free version for myself and used real dairy cheese for the hubby. I'm excited for the left overs

Ingredients

Ground turkey, browned and drained (You can substitute chicken or beef)
30 ounce can of pinto beans
8 ounce can of tomato sauce
Salsa
1 teaspoon of cayenne pepper
Shredded dairy-free cheese (I used cheddar)

Directions

1. Brown the ground turkey until it is cooked

2. Combine cooked ground turkey, beans, tomato sauce, salsa, and cayenne pepper in bowl 3. Once combined, place ingredients from the bowl into a baking dish 

4. Bake at 350 degrees for 20 minutes

5. Take it out of the oven and sprinkle the cheese on it and bake for another 10 minutes 

6. Serve over gluten-free chips or as filling in a gluten-free tortilla

Santa Fe Baked Chicken

I really enjoyed this, as well as the hubby. It was a little messy to make but the combination of all the flavors tasted really well together.

Ingredients

Boneless, skinless chicken breasts

1/2 cup of mayonnaise (I used canola mayo)

Tortilla crumbs, crushed

Medium salsa

Shredded cheddar cheese (I used non-dairy cheddar cheese for mine)

Coconut oil cooking spray

Directions

1. Preheat oven to 400 degrees. Spray a large baking dish with cooking spray
2. Set up a dredging station with the mayonnaise in a shallow bowl and the tortilla crumbs in another
3. Working one at a time coat each chicken breast lightly with mayonnaise, then tortilla crumbs, patting them if needed
4. Bake for 20-25 minutes 
5. Remove the chicken from the oven and top each piece of chicken with salsa topped with  cheese

6. Put the chicken back in the oven for about 10 minutes, until cheese is melted

Tomato Dijon Turkey Meatballs

I loved these! My husband loved these! They are really good! I used ground turkey, but you can use chicken, beef, pork, or whatever.

Ingredients

Ground turkey
4 Tbs of horseradish dijon mustard
4 Tbs of tomato paste
Italian flat leaf parsley, chopped
2 Tbs of minced garlic
Salt & pepper

Coconut oil cooking spray

Directions

1. Preheat oven to 350 degrees
2. In a large mixing bowl, combine ground turkey, horseradish dijon, tomato paste, parsley, garlic, salt, and pepper.  Mix until all ingredients are well combined
3. Roll mixture into evenly sized meatballs

4. Line a baking pan with tin foil and spray with coconut oil then place meatballs on the foil5.  Bake for 25 minutes or until cooked through

Chicken & Zucchini Poppers

I did enjoy these, so did my hubby. They are gluten free, egg free, and dairy free. I paired them with some pasta and marina sauce. 

Ingredients

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Ground chicken breast
2 cups of grated zucchini with the skin on (I used a bit less than 2 cups)
Green onions, chopped
Cilantro
1 clove of garlic (I used a bit more)
Pepper
¾ of tsp cumin)
Coconut oil cooking spray

Directions

1. Mix the chicken with zucchini, green onion, cilantro, garlic, pepper, and cumin. Mixture will be quite wet

2. Spray the cooking spray onto a baking pan lined with tin foil

3. Preheat oven to 400F

4. Scoop meatballs onto the greased pan

5. Bake at 400 degrees 20-25 minutes, or until cooked through

Sriracha Turkey Meatballs

These were good. Nothing to rave about, but I would make them again and put them on little sticks to bring to a party.

Ingredients

Lean ground turkey
1/3 Cup of whole wheat breadcrumbs
 1 Egg
1/2 Tsp of ground ginger
3 Garlic cloves
2 Tablespoons sriracha (I used more)
Coconut oil cooking spray

Directions

1. Preheat oven to 375F.
2. Mix all of your ingredients together in a large bowl
3. Roll into small meatballs and place on a nonstick sprayed baking pan lined with tin foil. Spray the cooking spray on the tin foil
4. Bake for 10-15 minutes, flip, bake another 10-15 minutes

Turkey Burger Vegetable Soup

The original recipe calls for ground beef and beef broth. I used ground turkey and chicken broth (could have probably used turkey broth or ground chicken). This is perfect for a cold rainy day (which was yesterday). Before I ate it, I topped mine with non-dairy Swiss cheese and my husbands with American cheese.

Ingredients

Ground turkey
1/2 diced yellow onion
3 cloves of minced garlic
2 teaspoons of thyme
64 ounces of chicken broth
28 ounces diced tomatoes
Mixed vegetables (I used the mixed corn, carrots, peas, and green beans)

Directions

1. Brown the ground turkey in a large pan

2. Add onions and garlic and continue to brown until there is no pink in the meat

3. In a large pot, add the ground turkey and onion/garlic mixture (make sure to drain any excess grease)

4. Season with thyme and pour in the chicken broth, tomatoes and mixed vegetables

5. Bring to a boil and reduce heat

6. Simmer soup for up to 45 mins to an hour

Baked Honey Chicken Tenders

This chicken tenders were very easy to make and they are baked. I thought they were good but I'm not sure if I would make them again unless I needed to whip up something fast and easy.

Ingredients

Boneless skinless chicken breast tenders
⅓ cup of honey
⅓ cup of soy sauce
1 teaspoon of ground ginger
1 teaspoon of minced garlic
Green onions, sliced

Coconut oil cooking spray

Directions

1. Preheat oven to 425 degrees

2. Spray a baking dish with non-stick cooking spray. Arrange chicken tenders in single layer in dish
3. In a medium-sized bowl, mix together honey, soy sauce, ginger, and garlic

4. Pour mixture over chicken
5. Bake chicken for about 20 minutes

6. Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink)

Spicy Sriracha Chicken & Quinoa Bowl

Amazing and addicting! It made my hubby's nose run a bit but I love spicy food! You can adjust the amount of sriracha you use to your liking.

Ingredients

1 cup of dry Quinoa, cook according to package directions
Coconut Oil
Chicken breasts, cubed
1/2 cup Sriracha 
1/4 cup Honey
1 tablespoon of lime juice
Black pepper
Green onion, chopped
Fresh cilantro

Garlic powder

Directions

1. Fluff cooked quinoa with a fork & set aside
2. Melt coconut oil over in a large saucepan

3. Add chicken & cook until browned on each side, flipping a few times with tongs

4. Place the chicken in a dish lined with a paper towel to absorb the extra oil

5. Whisk together honey, lime juice & Sriracha sauce in a bowl
6. Add the chicken back to the pan along with 1/2 of the chopped green onions. Then add the sauce & simmer uncovered for about 8-10 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks

7. Season with pepper and garlic powder
8. Finish with a handful of fresh cilantro and green onion. Serve over quinoa

Asian Lemon Chicken Tenders

Delicious! This is a simple way to enjoy a healthier version of chicken tenders. And it has an Asian twist to it.

Ingredients 

Coconut Oil

Boneless, skinless chicken breast tenders
1 1/2 cups all-purpose flour (I used whole wheat flour)
1 cup buttermilk (I used a cup of almond milk mixed with 1 tablespoon of white wine vinegar)

For the lemon glaze

1/2 cup of honey
1/3 cup of soy sauce
1/4 cup of pineapple juice
1/4 cup of brown sugar
Juice of 1 lemon
2 tablespoons of apple cider vinegar
2 tablespoons of olive oil
Ground black pepper
1/2 teaspoon of garlic powder

Directions

 

1. To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat

2. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10-12 minutes

3. Heat the coconut oil in a large skillet 
4. Working one at a time, dredge chicken in flour, dip into "buttermilk", then dredge in flour again
5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy

6. Transfer to a paper towel-lined plate to absorb the extra oil
7. Once all the chicken has been made and the glaze is done, put the chicken in a long serving dish and pour the lemon glaze on top