Baked Honey Lemon Chicken

This was pretty good. It is very simple to make too. Only downside to this dish is, it will leave you thirsty. I would make it again though.

Ingredients

Chicken breasts, cubed
GF panko breadcrumbs
SaltPepper
1 Egg, lightly beaten
1 Tsp of minced garlic
½ Cup of melted butter
½ Cup of honey
½ Cup of lemon juice
2 Tbsp of GF soy sauce
1 Tbsp of corn starch

Directions

1. Preheat the oven to 350 degrees 
2. Place the panko breadcrumbs, salt and pepper in one large bowl

3. In another bowl, beat the egg

4. Dip the chicken into the egg than into the breadcrumbs. Coat well
5. Place the chicken in a greased baking sheet and bake for 20 minutes

6. Meanwhile, combine the garlic, butter, honey, lemon juice, soy sauce and corn starch. Whisk until well combined

7. Remove the chicken from the oven and pour sauce over top and bake for another 10 minutes until sauce is thickened

Christmas Corn Flake Wreath and GF White Chocolate Cranberry Oat Cookie

I have been making these cookies for the past 4 years. I haven't met one person that did not like them. I've been super busy this year so I decided to make only these cookies and a corn flake wreath. I cannot wait to make these year after year.

Cornflake Wreath

Ingredients

1 Package of large marshmallows
½ Cup of butter (I used dairy (free butter)
1 Teaspoon of vanilla extract
1 ½ Teaspoons of green food coloring
5 Cups of cornflakes cereal (I used GF EnviroKidz corn flakes)
Red sprinkles

Directions

1. Measure the corn flakes into a large bowl
2. Melt the butter in a large saucepan over low heat

3. Once melted, add the marshmallows and stir continuously until completely melted

4. Stir in the vanilla and food coloring
5. Pour the melted marshmallows into the large bowl with the corn flakes and stir until well coated
6. Lay out a piece of parchment paper and spray with cooking spray

7. Place spoonfuls of the cornflake mixture onto the parchment paper. Grease your hands with cooking spray

8. Use your fingers to shape each spoonful into an individual wreath or make one giant wreath

9. Top the wreaths with red sprinkles

(You can also add the cornflakes to the saucepan once the marshmallows are completely melted. Mix until event coated.)

GF White Chocolate Cranberry Oat Cookie

Ingredients

1/3 Cup of sugar
1/3 Cup of brown sugar
3/4 Cup of gluten free flour
1/2 Teaspoon of baking powder
1/8 Teaspoon of baking soda
1/8 Teaspoon of salt
1 Cup of gluten free quick-cooking oats
1 Cup of dried cranberries
1 Cup of white choc. chips
1/2 Cup of butter (melted)
1 Egg
1 Teaspoon of vanilla

Directions

1. Combine the flour,  baking powder, baking soda, brown sugar, sugar, and salt in a bowl and mix
2. Add the oats, cranberries, and chips and mix
3. Beat in the butter, egg, and vanilla
4. Cover and refrigerate for 30 minutes
5. Bake at 375 degrees on an ungreased cooking pan for  8 to 10 minutes

Turkey and Bean Taco Casserole

This was easy to make and pretty good. Very filling. The original recipe called for ground beef but I used ground turkey. There were some ingredients that I omitted just because I didn't have them. I also only did the bottom layer of the tortillas, not the top layer.

Ingredients
GroundTurkey

1 Can (16 oz.) of refried beans
1 Jar (16 oz.) of salsa (I used 1/2 a jar)
1 Package of taco seasoning mix 
Broken tortilla chips
Green onions, sliced 
2 Medium tomatoes, chopped (I omitted this)
1 Cup of shredded cheese
¼ Cup of sliced black olives
1 Cup of shredded lettuce (I omitted this)

Directions

1. Heat the oven to 350 degrees

2. In a pan, cook the turkey until thoroughly cooked. Drain any fat

3. Stir in the refried beans, salsa and taco seasoning and mx well. Heat well
4. In an ungreased casserole dish, place 2 cups of the broken tortilla chips. Then top evenly with turkey mixture

5. Sprinkle the onions, 1 cup of the tomato, the cheese and olives
6. Bake uncovered 20 to 30 minutes or until the cheese is melted

7. ( I did not do this) Top the baked casserole with lettuce, remaining ½ cup tomato and remaining ½ cup tortilla chips

Hamburger Macaroni

This was really good. I wasn't sure if I would enjoy it because I like pasta with a lot of sauce and this recipe requires no sauce. I did enjoy it though. It is a great lunch or dinner for kids.
The original recipe called for ground beef, but I substituted ground turkey.

Ingredients

Elbow macaroni pasta (I used GF)
1 Tablespoon of butter
1 Small yellow onion, diced
Ground turkey
1/2 Teaspoon of sea salt
28 Oz. of diced tomatoes (I only used a 15 oz. can)
5-6 Teaspoons of Worcestershire sauce 
Dried parsley

Directions

1. Cook macaroni according to package directions. Once it is cooked, drain it.
2. While pasts is cooking, heat a large pan. Add the butter and onion to the pan and cook until the onion begins to soften
3. Add the ground turkey and salt to the pan and cook until the ground turkey is browned. Drain as much fat from pan as you can
4. Add the tomatoes and Worcestershire sauce to the pan and mix well 
5. Place the cooked macaroni into the pan and sprinkle with parsley

6. Cook for 5 more minutes, while stirring well .

Chicken Pad Thai

I have made pad Thai a few different ways, but this one is my favorite recipe. It is pretty simple to make. My husband always enjoys it, as well as myself. And I love having the leftovers the next day.

Ingredients

1 Box of rice noodles 
1/4 Cup of olive oil
1/2 Cup of sesame oil
6 Tbsp of honey
6 Tbsp of gluten free soy sauce (I used a bit more)
Green onions, chopped
Peanuts (I omitted the peanuts)
4 Scrambled eggs 
Bean sprouts (I omitted these because they aren't safe for pregnant women)
Shredded chicken (I used already pre-made chicken...it's easier)

Directions

1. Scramble the eggs, cook them, and set aside
2. Chop the green onions
3. While chopping, boil the noodles 
4. Heat both oils in a pan, then whisk in the honey and soy sauce
5. Add the green onions, chicken, and bean sprouts to pan, saute them lightly
6. Then add the eggs
7. Drain the noodles and place in a large boil, then add the chicken/egg mixture to the bowl and toss

Paleo Pumpkin Coffee Cake

I decided to bake a dessert for Thanksgiving. I'm not the best baker, I consider myself more of a cook. People seemed to like it, so I'll say it was a success. I enjoyed it too.

Ingredients

1/4 Cup of melted coconut oil
1/4 Cup of maple syrup
1/4 Cup of coconut sugar
1 Cup of  canned pumpkin
4 Eggs
1 Cup of almond flour
1/4 Cup of coconut flour
1/2 Teaspoon of  baking soda
1 1/2 Teaspoons of pumpkin pie spice
1/2 Teaspoon of  cinnamon
1/2 Teaspoon of salt

CRUMB TOPPING
1/4 Cup of coconut flour
1/2 Cup of almond flour
2 Tablespoons of coconut sugar
1/2 Teaspoon of cinnamon
2 Tablespoons of maple syrup
2 Tablespoons of coconut oil

Directions

1. Preheat oven to 325 degrees and line a baking pan with parchment paper
2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil

3. Mix well, it should resemble wet sand, then set aside
4. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin and mix well
5. Add in the eggs and mix 
6. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt 7. Mix until no dry pockets remain, then pour into prepared pan and top with crumb topping
8. Bake for 45-50 minutes

GF and DF Spaghetti O's

I loved spaghetti o's as a kid. Unfortunately since they are not gluten or dairy free, I can no longer eat them. So I found this recipe and knew I had to make it. I could not find gluten free O shaped pasta, so I used elbows instead. The finished product did taste a bit like spaghetti o's but it still wasn't the real deal. It is the closest thing to it though. I would make this again, especially for kids who are not able to experience spaghetti o's.

Ingredients

1 15 Oz. can of plain tomato sauce15 Oz. of rice milk (just use the empty tomato sauce can to measure) (I also used coconut milk)
1 Tsp. of garlic powder
1 Tsp. of onion powder
½ Tsp. of paprika
¼ Tsp. of salt
Nutritional yeast (Use as much as you want, this is what gives it that cheesy taste)
Gluten free pasta
Water, as needed

Directions

1. In a deep pan or pot, stir together all of the ingredients, except for the pasta and water

2. Bring the tomato mixture to a boil. Then stir in the pasta

3. Turn down the heat and cook the pasta 

4. As it simmers, stir often to keep the pasta from sticking to the bottom

5. Add as much nutritional yeast as you would like and mix well

6. Continue to cook and stir the mixture until the pasta is tender

7. Add some water to keep the sauce from becoming too dry and thick. (I added almost 2 cups of water.)

Fried Potatoes

My husband and I went to a local farm and picked a lot of potatoes and sweet potatoes. I decided I wanted fried potatoes but I also wanted scalloped potatoes. I came up with this concoction. I used nutritional yeast to get that cheesy scallop potato flavor. Whatever you want to call it, it came out really good and was delicious. I served the potatoes over ground turkey.

Ingredients

Large potato, peeled and sliced
Olive Oil
Onion, chopped
Paprika
Nutritional yeast

Directions

1. Put olive oil in a pan and heat
2. Place sliced potatoes in pan with onions and sautee until almost crispy
3. Sprinkle on as much nutritional yeast and paprika as you desire
4. Mix together ad fry until crispy

Sticky Garlic Noodles

This recipe is supposed to be sticky and garlicy. Lately I haven't been feeling well when I eat too much garlic, so I did not use as much as the recipe called for. I also added scrambled eggs for protein, but you can add whatever protein you would like. This dish can also be made with any kind of noodle, I chose rice noodles because I love them.

Ingredients

Gluten-free noodles 
3 Tablespoons of butter (I used vegan butter)
Green onions, chopped
3 Garlic cloves, diced (I used only about 1 clove)
2 Tablespoons of coconut sugar (or brown sugar)
2 Tablespoons of tamari (or soy sauce)
Optional: 1/2 tablespoon oyster sauce (I did not use this)

4 Eggs

Directions

1. Boil the noodles according to directions. Once they become al dente, drain, and set aside (add a little butter or oil so they don't stick together after draining)
2. While the noodles are cooking, scramble 4 eggs and cook in pan

3. In another pan, melt the butter 

4. Add the green onions and garlic to the butter and stir for about 1 minute, then add the sugar and stir vigorously until it is completely dissolved
6. Finally, add the tamari and mix in thoroughly

7. Once the sauce is done, toss the noodles and eggs with the sauce and mix well, then serve

Firecracker Chicken

This chicken dish was easy to make and tasted good. It wasn't too spicy. I paired it with roasted garlic broccoli. You can cube the chicken, like i did to make nuggets or you could cut them as chicken tenders. I would make this again.

Ingredients

¼Cup of olive oil
Boneless, skinless chicken breasts
Salt
Pepper
1 Cup of arrowroot starch (You can use cornstarch)
2 Large eggs, beaten

Sauce
⅓ Cup of buffalo sauce 
1¼ Cup of packed light brown sugar (I used a bit less)
1 Tablespoon of water
2 Teaspoons of organic apple cider vinegar
½ Teaspoon of salt

Directions

1. Preheat the oven to 325 degrees
2. Cut chicken into small cubes
3. Pour the oil in a pan and heat 
4. In one bowl put the eggs and in another put the arrowroot starch

5. Coat the chicken in the arrowroot starch. Then move the chicken, a little at a time, into the egg bowl. Make sure it covers the chicken and then place the chicken in the pan

6. Cook for a few minutes on each side until lightly browned (Does not have to be cooked all the way through)
7. Then place the chicken in a greased baking dish
8. Once chicken is in the baking dish, mix all of the ingredients for the sauce in a bowl. Pour the sauce over chicken and put in the oven for 45 minutes

9. Stir the sauce every 15 minutes so that the chicken stays coated

Cheesy Turkey Baked Pasta (Gluten-free)

This was simple to make. The only reason I made it more difficult was because I had to make two separate trays. Once with real dairy cheese and one with non dairy cheese. I loved mine and my husband loved his. Overall it was a great success and we had leftovers. Excited to eat those!

Ingredients

1 Tablespoon of olive oil

Ground turkey 
1/2 Medium onion, chopped
2 Garlic cloves, minced
1/4 Teaspoons of red pepper flakes
Cooked gluten free pasta shells
2 1/2 Cups of marinara sauce
1/4 Cup of chopped fresh parsley
Shredded mozzarella cheese

Directions

1. Preheat the oven to 375 degrees 

2. Cook the pasta according to the instructions on the box

3. Spray a casserole dish with nonstick spray
4. In a large pan, heat the olive oil over and add onion, garlic and red pepper flakes. Saute until onions have softened

5. Crumble in the ground turkey and cook until the turkey is browned

6. Stir in the cooked pasta, marinara sauce, parsley and 1 cup of the cheese

7. Spoon the pasta mixture into the prepared dish and sprinkle a 1/2 cup to cup of cheese on top
8. Bake until cheese is melted and bubbly, about 20 minutes

Cheeseburger Casserole

SOOO GOOD! It really tasted like you were eating a cheeseburger. Kids would love this meal! There is not much prep work and it cooks pretty fast. This is going to become a staple in my house.

Ingredients

1 to 2 Pounds of ground turkey (You can use beef)
1/2 Large onion, chopped
1 Cup of shredded cheddar cheese (I used dairy free cheese for mine)
½ Cup of ketchup
¼ Cup of mayonnaise
2 Tablespoons of mustard
Frozen gluten-free tater tots 

Olive oil

Directions

1. Place the olive oil in a pan and cook the ground turkey and onion 

2. Drain when done
3. Combine all ingredients except the tater tots in a bowl (I did not put the cheese in here because I wanted it without cheese until the end, but you can either mix the cheese in, or top it later with cheese)
4. Spray a baking dish with cooking spray and spread the meat mixture into it 
5. Place a single layer of tater tots on top, covering the whole surface
6. Bake at 375 degrees for 30 minutes.

Gluten Free Spaetzle

This can be very messy to make. It didn't turn out quite like we wanted but it didn't taste bad. I'm going to continue to look up other recipes and compare them and try making this again!

Ingredients

2 1⁄2

• 2 1/2 Cups of Bob's red mill gluten free baking mix

1

• 1 Teaspoon of salt

2

• 2 Eggs, beaten

11 Cup of milk (I used coconut milk)

Butter (I used dairy free butter)

Directions

1. Mix together the Bob's Gluten Free baking mix with the salt
2. Lightly beat the eggs and then beat the milk into it as well
3. Add the egg and milk mixture to the baking mix and mix well. The dough will be sticky
4. Use the flat side of a large cheese grater and put some of the dough on it and push though with a back and forth motion by using a spatula, this will make little spaetzle balls
5. Boil the spaetzle till floating, about 2 minutes

6. Drain with a coriander and place the spaetlze into a bowl with some butter

7. Fry the spaetzle in a large pan with some butter or olive oil and fry until it has a bit of a crisp, then serve

Turkey Sloppy Joe

This came out so well! I cannot wait to make it again. This is a great recipe for kids. 

Ingredients

2 Tablespoons of olive oil
Ground turkey
Diced onions 
2 Garlic cloves, minced
1 Teaspoon of salt
1 Teaspoon of black pepper
1 6-Ounce can of tomato paste 

1 Tablespoon of Italian seasoning
2 Tablespoons of organic brown sugar
2 Tablespoons of yellow mustard
1 Tablespoon of hot sauce
2-3 Tablespoons of water 
Buns

Directions

1. Place 2 tablespoons of olive oil in a large pan and add turkery, onion, garlic, salt, and black pepper. 

2. Cook until the turkey is browned and cooked through, stirring to crumbles
3. Add the tomato paste, Italian seasoning, brown sugar, mustard, and hot sauce and mix well

4. Cook for about 10 minutes to allow flavors to blend
5. Add water, until desired consistency is reached and continue to stir
6. Serve immediately on buns

Garlic Maple Dijon Chicken with Sweet Potato Chips

This was good. But I definitely used way too much garlic. I felt like I tasted it for days and I also smelt like it. I'm not sure if I would make this again. The sweet potato chips came out good. Some were more crisper than others. The thinner you slice the potato, the crispier the slices will get.

Ingredients

Boneless, skinless chicken breasts
4 Garlic cloves, minced
4 Tablespoons of maple syrup
4 Tablespoons of Dijon mustard
2 Tablespoons of olive oil + 1 1/2 tsp for the baking dish
1 Tbsp of parsley flakes
¼ Tsp of cayenne pepper
Pepper

Sea salt

Potatoes:

Large sweet potato

Oil (I used grapeseed oil)

Dried rosemary

Sea salt

Pepper

Directions

1. Preheat the oven to 450° and coat a baking dish with olive oil
2. In small sauce pan, heat 2 tablespoons of olive oil over medium low heat

3. Add the minced garlic and stir, cooking until very lightly browned and tender
4. Remove from heat and stir in maple syrup and mustard

5. Add in the spices and stir
6. Place the chicken breasts in the baking dish and sprinkle with salt and pepper

7. Cover the chicken with the garlic mustard mixture
8. Bake uncovered for 30 minutes, or until there is no pink in the center

Home Fries

I've been craving all different kinds of potatoes lately, especially home fries. I had a lot of fingerling potatoes left over from dinner at my parents, so I decided to use them to make my own home fries. There is a local breakfast/lunch place near my house that makes the best home fries I have ever have...so I tried to get mine as close to tasting like theirs as possible.

Ingredients

Fingerling potatoes (or any white potato)
Olive oil
1/2 of onion, sliced or chopped
Paprika
Pepper
Himalayan sea salt

Directions

1. Slice or cube the potatoes 
2. Place some olive oil in a pan and let it heat up then add the potatoes and the onions
3. Add the paprika, pepper, and salt and mix well
4. Make sure to constantly stir the potatoes or they will stick to the pan
5. Once golden brown and crispy, serve

Paleo General Tso’s Chicken

This was really good. However, since I used coconut oil--I could still taste it. I feel this dish was a bit oily. If I were to make it again, I would try to limit the oil in a way. Otherwise, it was tasty.

Ingredients

Chicken breasts, cut into bites sized pieces
1 Cup of tapioca flour
1/4 Cup of  coconut oil

Sauce:
1 Tbsp of coconut oil
1 Tsp of sesame oil
2 Tbsp of ketchup
1 Tbsp of  coconut sugar
3 Tbsp of coconut aminos (or liquid aminos)
2 Tbsp of balsamic vinegar
1 Tsp of arrowroot powder 
1 Tbsp of garlic, minced
1/2 Tsp of ginger, minced
Scallions, chopped

Directions

1. Melt the coconut oil in a big pan
2. Dredge the chicken in the tapioca flour, coat well
3. Cook on all sides until golden brown and crispy
4. While cooking the chicken, in a medium sized pan add the coconut oil, sesame oil, ketchup, coconut sugar, coconut aminos and balsamic
5. Let it heat up then add the arrowroot and stir until it thickens
6. Once thick, add the garlic and ginger 
7. Toss the sauce with the chicken and sprinkle the scallions on top

Chicken & Black Bean Tostadas

I like this dish because you don't actually have to cook anything. Therefore, if you need to wipe up an easy and simple Mexican dish that doesn't require cooking, this is for you. It does take some time to assemble all of the ingredients on the tostadas, but it tastes delicious in the end.

Ingredients

Corn tostadas (gluten free)
1 Can of black beans, drained 
Shredded rotisserie chicken 
1 Cup of sliced spinach (or whatever greens you want) 
1 Cup of salsa
Cilantro leaves
Lime wedges

Avocado

(I also put red cabbage on it and my husband put shredded cheddar cheese on his.)

Directions

1. Top each tostada with 1/4 cup of black beans, chicken , 1/4 cup of romaine, 1/4 cup of salsa, cilantro, and avocado

2. Squeeze a lime wedge over the top of each tostada