CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Sooooo good! I will be making this again and again! I changed the recipe to make it dairy free and gluten free.

Ingredients

6 bone-in, skin-on chicken thighs (I used chicken breasts)
1 tablespoon Italian seasoning
Salt & pepper
3 tablespoons unsalted butter, divided (I used dairy free butter)
3 cups baby spinach, roughly chopped
16 ounces baby Dutch potatoes, halved (I used small potatoes and did not cut them in half)
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FOR THE GARLIC PARMESAN CREAM SAUCE
1/4 cup unsalted butter (I used dairy free butter)
4 cloves garlic, minced
2 tablespoons all-purpose flour (I used gf flour)
1 cup chicken broth, or more, as needed
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup half and half (I used coconut milk)
1/2 cup freshly grated Parmesan (I used dairy free cheese)Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees and lightly oil a baking dish with nonstick spray
2. Season the chicken with Italian seasoning, salt and pepper
3. Melt 2 tablespoons of butter in a large pan over medium high heat. Add the  chicken and sear both sides until golden brown, about 2-3 minutes per side, then set aside
4. Melt the remaining 1 tablespoon of butter in the pan and stir in the spinach and cook, stirring occasionally, until it begins to wilt, then aside.
5. To make the garlic parmesan cream sauce, melt the butter in the pan. Add the garlic, and cook. Whisk in the flour until lightly browned
6. Gradually whisk in the chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, then stir in the half and half and Parmesan until slightly thickened, 
7. Place the chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce
8. Place into the oven and roast until completely cooked through for about 25-30 minutes
9. Serve immediately, garnished with parsley

Super-Quick Clean Eating 30 Minute Chili Recipe

Another simple and easy chili recipe! I made it with turkey meat. Delicious!

Ingredients

1 lb ground beef (browned)
15 oz cans dark kidney beans (drained and rinsed)
15 oz can of chili beans
15 can of black beans (drained and rinsed)
14.5 oz can of tomato sauce
14.5 oz can crushed tomatoes
2 cups chicken broth
homemade chili seasoning (recipe below)

Chili Seasoning

2 tsp chili powder
1 tsp salt
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp onion powder
1/8 tsp ground cayenne pepper
1/8 tsp garlic salt

Directions

1. Combine all the ingredients in a large pot
2. Stir together
3. Heat on medium-high until the chili starts to simmer
4. Reduce heat to low, cover and simmer for 20 minutes (or longer)

Gluten Free Chinese Honey Chicken

DELICIOUS! So good! I cannot wait to make this again!

Ingredients

½ cup honey
2 tbsp Gluten-Free Soy Sauce
1 tbsp apple cider vinegar
1 tsp sesame oil
½ tsp crushed red pepper flakes
½ cup cornstarch
2 tbsp brown sugar
1 egg (whisked)
1 lb boneless, skinless chicken breasts (sliced into cubes)
3 tbsp olive oil
3 cloves garlic (minced)
2 tbsp green onions (diced)

Directions

1. In a small bowl, whisk the honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside
2. Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate
3. Place the whisked egg in a separate shallow bowl
4. Add the chicken to the egg, then coat it in the cornstarch mixture
5. Add the olive oil to a large pan over medium-high heat
6. Add the chili pepper and garlic
7. Saute 1-2 minutes, then add the coated chicken
8. Cook the chicken until slightly brown on all sides
9. Pour the honey sauce over the chicken, saute 2-3 minutes
10. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes
11. Top with the diced green onions and serve

Cake Mix Apple Cobbler in the Crockpot

So so good! I made this on Thanksgiving day! I made the recipe gluten and dairy free as well. It was super super simply to make and it tasted so good!

Ingredients

2 (20 oz) cans of apple pie filling 
1 white cake mix (I used a gf yellow cake mix)
½ teaspoon cinnamon
6 tablespoons unsalted butter, melted
Cinnamon sugar (optional )
Vanilla ice cream (optional)

Directions

1. Empty both cans of apple pie filling into the crock

2. Sprinkle apples with cinnamon sugar if you want
3. Mix cinnamon into the dry cake mix, then sprinkle dry cake mix mixture on top of the apples
4. Spoon the melted butter onto the cake mix layer. Do not mix the butter with the cake mix. The moisture generated from the slow cooker will bake the cake
5. Cook on high setting for 4 hours (or on low for 6 hours)
6. Spoon the cobbler into dishes and serve topped with a scoop of vanilla ice cream

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