Thai Coconut Noodles

Not only did this smell delicious, it tasted delicious. It is a super easy recipe to make if you use already cooked chicken. You can cook the chicken beforehand, or buy the chicken precooked. The original recipe called for shrimp, but since I'm allergic I substituted chicken instead.

Ingredients

Rice noodles
1-2 tablespoons coconut oil
1 green onion finely diced
1 tablespoon fresh ginger, chopped or grated (I used ginger paste)
2 garlic cloves, minced
2 tablespoons Thai Red Curry Paste 
½ teaspoon turmeric 
1 can coconut milk (I used a cup of regular coconut milk)
1 cup chicken broth 
1 thinly sliced red bell pepper (I omitted)
2 tablespoons fish sauce
2 tablespoons GF soy sauce
2 ½ tablespoons sugar
1 tablespoon chili garlic sauce 
Shredded Chicken
1 lime
Garnish with fresh basil or cilantro, bean sprouts, or thinly sliced red onions

(I added chopped zucchini and spinach)

Directions

1. Boil the noodles according to the package
2. While water is boiling, prep the green onions, ginger, garlic, and red bell pepper
3. In a deep pan, heat the oil 
4. Add the green onions and ginger and saute, then add the garlic and red curry paste
5. Add the coconut milk, water and chicken broth and bring to a simmer, stirring

6. Once gently simmering add the bell pepper, soy, fish sauce, sugar and chili garlic sauce
7. Add the shredded chicken and mix (I then added the spinach and zucchini.)

8. Squeeze the lime
9. Drain the noodles then toss the noodles right into the pan and mix well
10. Garnish with fresh basil, bean sprouts, and thinly sliced red onion

Pumpkin Spiced Baked Donuts

These were good! The first batch kind of fell apart a little bit because I did not let them cool. Lesson learned! I will be making these again!

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
water, to loosen
3 cups sugar
3½ cups whole wheat all-purpose flour (I used GF flour)
2 teaspoons baking soda
1½ teaspoons salt
1½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves

Directions

1. Preheat the oven to 350 degrees
2. Mix pumpkin, eggs, salt, spices and sugar in one bowl and set aside
3. Sift the flour and baking soda into mixture slowly as you fold it in
4. When mixture is completely combined, add up to ¼ cup water to loosen mixture so that it is slightly runny- like a thick cake (I also added a few tablespoons of olive oil)
5. Spoon mixture into well prepped doughnut pans
6. Fill just under the top of the pans.
7. Bake 15 minutes or until doughnuts are slightly browned and when a toothpick inserted into the doughnut comes out clean
8. Remove from the oven and let cool in the pan 5 minutes
9. Remove from pan and sprinkle with some cinnamon or powdered sugar 

Tortilla-Crusted Taco Chicken

This was absolutely delicious! The chicken was so tender. Kids would love this! I cannot wait to make this again.

Ingredients

6 cups tortilla chips
salt and pepper
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
thin sliced chicken breasts
2 eggs
1/2 cup gluten-free flour
coconut oil
shredded cheddar cheese
1 cup salsa

Directions

1. Add tortilla chips to a food processor then process until they're fine crumbs (or you could add tortilla chips to a large Ziplock bag then crush with a rolling pin.)

2. Pour the crumbs into a shallow dish then stir in salt, pepper, garlic powder, chili powder, paprika, and cumin, and set aside
3. Break the eggs into another shallow dish, season with salt and pepper, then whisk and set aside

4. Add the flour to another shallow dish, season with salt and pepper, then set aside
5. Season chicken breasts lightly with salt and pepper then one at a time dredge in the flour, 6. Then dip the chicken into the eggs, and then into the tortilla crumbs

7. Place chicken on a platter than refrigerate for a minimum of 15 minutes (this will ensure the coating doesn't fall off during the cooking process.)
8. Add enough oil to coat the bottom of a large pan then place over heat 

9. Add the chicken then cook until cooked through on each side

10. Place the cooked chicken on a plate while cooking the other chicken

11. When all the chicken is cooked, spread the salsa on top of each piece and sprinkle cheese

12. Place the chicken in the oven or microwave until cheese is melted

Chicken with Bacon Mustard Sauce

This was different. It was tasty though. Not hard to make at all. If you like bacon you'll enjoy it.

Ingredients

1/3 cup Dijon mustard
1/4 tsp paprika
1/4 tsp salt
1/8 tsp pepper
8 strips of bacon, uncooked, chopped (I used turkey bacon)
1 cup chopped onion (I omitted this)
1 tablespoon coconut oil
chicken breasts, boneless, skinless
1 and 1/2 cups chicken broth

Directions

1. Combine the Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste 

2. Spread the paste evenly on both sides of chicken breasts. Set aside
3. In a large pan, cook chopped bacon in oil until it starts to brown. Remove to a plate, leaving bacon fat in a pan

4. Add 1 tablespoon of coconut oil to the pan and cook the chicken breast (with mustard paste on it) for about 2 minutes on each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate
5. To the same pan, add 1 and 1/2 cups chicken broth, bring to boil

6. Add back the bacon and the chicken breast, reduce the heat and cook for about 15-20 minutes, turning chicken once, until chicken breast is fully cooked

Slow Cooker Chicken Tortilla Soup

This was good, but I feel like I was missing something. I added cheese to it and it made it a little better. It is definitely a nice comfort food dish.

Ingredients

1 ½ lbs. chicken breasts
1-16 oz. jar salsa
5 c. chicken broth
1 T. cumin
1 t. chili powder
1 t. paprika
1 ½ t. salt
½ t. pepper
¼ t. garlic powder
1/8 - ¼ t. cayenne pepper
1-15 oz. can black beans, rinsed and drained
1-15 oz. can whole kernel corn, drained
3 T. lemon or lime juice

Toppings:
Tortilla chips

CheeseCilantro
Green Onions

Directions

1. Place the chicken breasts on the bottom of slow cooker
2. Pour the salsa and chicken broth into the slow cooker 
3. In a small bowl, combine cumin, chili powder, paprika, salt, pepper, garlic powder and cayenne pepper. Toss to combine
4. Add the seasonings, beans, corn, and lemon juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high
5. Towards the last 30 minutes of cooking, shred the chicken then let it continue cooking for the last 30 minutes (I removed the chicken to shred it and then returned it to the crockpot.)
6. Serve chicken tortilla soup with tortilla chips, cheese, cilantro and green onions

Honey Teriyaki Chicken Thighs

These were so delicious and so so so simple to make. Just throw he ingredients in the crockpot and you're good to go!

Ingredients

4 boneless chicken thighs
4 cloves garlic, minced
2 cups Sweet Baby Ray’s Honey Teriyaki Sauce
2 scallions, finely chopped
1 tablespoon
red pepper flakes
½ tablespoon toasted sesame seeds

Directions

1. Squeeze a spoonful of the Sweet Teriyaki Sauce on bottom of crock pot and arrange the chicken on top
2. In a mixing bowl, combine the Honey Teriyaki with garlic cloves, sesame seeds and red pepper flakes
3. Pour mixture in crock pot over the chicken and cover
4. Cook 4-5 hours on low setting

5. Serve hot with fresh scallion

Sausage, Egg, and Cheese Breakfast Rollups

I made these for my husband. He enjoyed them. They smelled delicious! Great for breakfast, lunch, or dinner.

Ingredients

5 eggs
1 8 oz. can of refrigerated crescent dinner rolls
Fully cooked breakfast sausage links
Shredded Cheddar cheese
Salt and pepper to taste

Directions

1. Heat the oven to 350 degrees

2. In a small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs in a pan
3. Unroll the dough and separate into 8 triangles

4. Place some cheese on each 

5. Top each with spoonful of scrambled eggs and one piece of cut up sausage 

6. Loosely roll up triangles and place on an ungreased baking sheet
7. Brush the reserved beaten egg on top of each crescent

8. Sprinkle salt and pepper over each.
9. Bake for 15 minutes or until golden brown

GF and DF Chicken and Broccoli Chowder

The one thing I added to this recipe to make it taste a little better was cheese. I turned it into more of a Chicken, broccoli, and cheddar chowder.

Ingredients

4 cups Chicken Broth/Stock
2 tablespoons Olive Oil
1 ¼ cups dice Onion, Red
1 ⅓ cups dice Celery
2 teaspoons mince Garlic, Cloves
2 cups dice Broccoli
½ cups dice Carrot
1 cup Almond Milk
⅓ cups Flour, Gluten Free All-Purpose
2 cups cook and shred Chicken, Boneless Breasts
1 cup Water
2 teaspoons Parsley, Dried
2 teaspoons Basil, Dried
1 teaspoon Salt

Cheddar cheese

Directions

1. In a large stockpot, bring chicken broth to a boil
2. In a skillet, heat olive oil then add the onion and celery and saute until onions are translucent
3. Add garlic and continue to saute
4. Add the onion mixture to boiling broth and add the broccoli and carrots to broth mixture
5. Cover and simmer for 10 minutes or until broccoli and carrots are tender
6. In a bowl, combine almond milk and flour then add to soup mixture
7. Bring soup to a boil and continue to boil for 1 minute
8. Add the chicken, water, parsley, basil, and salt

9. Continue to heat until warmed through, about 10 minutes

10. Place the desired amount in a bowl and add the cheese

Maple Glazed Turkey Meatloaf

I thought this turned out well. It's a great way to sneak vegetables into a meat dish. You can use whatever type of meat you'd like.

Ingredients


2 pounds of Ground turkey
½ cups grate Carrot
½ cups grate Zucchini
1 tablespoon Balsamic Vinegar
1 individual Egg
¾ cups Bread Crumbs, Gluten Free
¼ teaspoons Nutmeg
½ teaspoons Cinnamon
1 teaspoon Sea Salt
½ cups Dijon Mustard
¼ cups Maple Syrup

Directions

1. In a bowl, combine ground turkey, grated carrot, grated zucchini, balsamic vinegar, egg, gluten free bread crumbs, nutmeg, cinnamon and sea salt
2. Place the mixture into a loaf pan

3. Bake at 350 degrees for 45 minutes
4. Meanwhile, in a bowl combine dijon mustard and maple syrup 

5. When the meatloaf is done, brush the dijon/syrup mixture on top 
6. Return to bake for an additional 15 minutes