Gluten Free Ranch Cheddar Chicken

So, it’s been awhile since I have actually updated on my blog since a lot of times, it’s easier to just post on my Facebook page but this recipe is a must-share! And a coworker pointed out that I haven't updated this page in almost a year! Yikes! So here goes!!

With only a few minutes to be able to throw a meal together after getting home with the kids (before the baby needs to be picked up, homework starts, and chaos ensues), this recipe is super quick to put together! And it turned out absolutely delicious! This recipe is adapted from: http://damndelicious.net/2014/10/31/ranch-cheddar-chicken/ and put together for a big family, with gluten free ingredients, and things I actually had at my house! 

 

Gluten Free Ranch Cheddar Chicken

Ingredients

 

1 cup mayonnaise 

1 cup shredded sharp cheddar cheese 

1 package gluten free Ranch Seasoning and Salad Dressing Mix 

6 boneless, skinless chicken breasts 

salt and pepper, to taste 

1/3 cup gluten free Panko bread crumbs

olive oil

Instructions

•Preheat the oven to 400 degrees. Lightly spray a 9x13 baking dish with nonstick spray. 

•In a small bowl, mix together mayonnaise, cheese, and ranch seasoning mix. 

 

•Season chicken with salt and pepper. Place chicken in a single layer onto the prepared baking dish and top with mayonnaise mixture. Sprinkle with Panko and drizzle a little olive oil over top of panko. 

 

•Place into oven and cook until completely cooked through and golden brown on top, about 25-30 minutes. 

Enjoy!!

White Chocolate Pistachio Fudge

The hubby found this great recipe for Pistachio Fudge on Facebook. This recipe turned out amazing and I conveniently already had everything I needed to make it. I'm a little late on the "green food" for St. Patty's Day but maybe for next year! Or Christmas since the weather outside looks like Christmas will be coming again. Bleh! Anyway, here's the recipe! Enjoy!

 

White Chocolate Pistachio Fudge

Ingredients

1 pound white baking chocolate or one bag of white chocolate chips (what I used)
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon  Almond Extract
1/8 teaspoon Green Food Color
1/2 cup chopped pistachios
Additional pistachios for garnish, if desired

Directions

-Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
-Spray with no stick cooking spray.
-Melt chocolate as directed on package.
-Beat cream cheese in large bowl with electric mixer until smooth.
-Gradually beat in sugar on low speed until well blended.
-Add melted chocolate, extracts and food color; mix well.
-Stir in chopped pistachios.
-Spread evenly in prepared pan.
-Garnish with additional pistachios, if desired.
-Refrigerate at least 1 hour or until firm.
-Use foil to lift out of pan onto cutting board.
-Cut into 25 (1 1/2-inch) squares.
-Store in refrigerator.

Read more at http://www.recipegoldmine.com/chrcandy/pistachio-fudge.html#orX4sQj9iIVeUZ0O.99

 

Gluten Free Carrot Cake Cupcakes

Mmmm....I don't know why I've waited so long to make these like this. I love the flavors of pineapple and coconut together, and with a carrot cake, it worked deliciously! This recipe is done without any refined sugars, using only organic maple syrup and honey. I grated the carrots with a lemon zester so they were very fine, thinking the kids would notice the carrot....which they did not. These turned out great! I will definitely be making this again and again! This is inspired by the recipe from Flavour and Savour at http://www.flavourandsavour.com/gluten-free-carrot-cake-cupcakes/.


 

Gluten Free Carrot Cake Cupcakes
 

Ingredients:


1/4 cup coconut oil (or other oil)

1/4 cup of organic maple syrup

1/4 cup honey

2 eggs

1 cup finely grated carrots

1/2 cup crushed pineapple (drained if using canned)

1/2 cup of Domata Living Flour (or other gluten free blend)

1/4 cup of coconut flour

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp sea salt

1/2 cup chopped pecans

 
 

Directions:


-Preheat oven to 350 degrees.

-Line a muffin tin with paper liners.

-Stir in the carrots and pineapple.

-Whisk in dry ingredients until blended.

-Stir in chopped pecans.

-Pour batter in lined cupcake tins.

-Bake for 25-30 minutes.

-Cool completely and add your favorite frosting on top!

 

 

Enjoy! I know you will!

Gluten Free Goulash

Goulash is such a comfort food and so quick to put together. I remember my grandma making this a lot as a kid. It's also really easy to keep all of these ingredients on hand for one of those last minute meals to throw together.

 

Gluten Free Goulash


Ingredients:

2 lbs ground beef

1 yellow onion

1 Trader Joe's Organic Roasted Red Pepper Soup

1 can stewed tomatoes, diced (I used Italian with basil, garlic, and oregano)

1 package elbow macaroni

salt and pepper

garlic or other seasonings to taste

 

Directions:

-Cook ground beef until meat is cooked through. Add in onions and cook until translucent.

-Stir in tomato soup, diced tomatoes, and seasonings.

-Bring to a boil, reduce heat, and simmer about 20 minutes, stirring occasionally.

-Cook pasta according to directions.

-Add in pasta to meat mixture and simmer about 10 more minutes, stirring occasionally.

-Serve with cheese if desired.

 

This is one of those things that taste better the next day! Great for leftovers! Enjoy!

Gluten Free Homemade Chicken Noodle Soup

With cold and flu season upon us, you definitely need a good chicken noodle soup recipe. This recipe doesn't call for too many ingredients and it's easy enough to throw together in no time!

Homemade Gluten Free Chicken Noodle Soup

Ingredients

-1 large onion, diced
-4 celery stalks, diced
-5 medium carrots, diced
-1 carton of chicken broth (equal part water)
-4 large chicken breasts, cooked and shredded
-3 cloves of garlic, minced
-2 tsp of Thyme, dried
-1 package gluten free noodles
-salt and pepper to taste

Directions

1. Roast vegetables (onion, celery, and carrots) in oven with olive oil until cooked.
2. In a large stock pot, add carton of chicken broth and equal parts of water, bring to boil.
3. Add vegetables and cooked/shredded chicken to stock pot.
4. Return to a boil and add in gluten free noodles.
5. Cook until noodles are done.
6. Salt and pepper to taste.

Enjoy!

Stuffed Cabbage Casserole

I made a huge pan of this that lasted us a couple of days. The Tomato & Roasted Red Pepper Soup is great in this recipe, it really gives it a great flavor. This would also be a great freezer to as well. This is really just like having a healthy version of lasagna with the delicious layers and topped with cheese. I am a huge fan of cabbage so this is one of my favorites! The cabbage I bought from the Farmer's Market was HUGE! So this really made a lot! 

Stuffed Cabbage Casserole 
 
Ingredients:

1-2 lbs ground beef or pork
1 large head of cabbage 
1 qt Trader Joe's Organic Tomato & Roasted Red Pepper Soup
1 large onion, chopped
1 tsp garlic powder
2 tsp paprika
salt and pepper to taste
olive oil
2 cups cooked rice
Shredded cheese


Directions:

Preheat oven to 350 degrees.
Cook ground beef in a large skillet with onion and seasonings until brown.
Add in tomato soup and simmer about 20 minutes.
While simmering, chop cabbage head and start cooking rice.
After tomato soup is done simmering, add in rice and mix well, keep on low heat.
In another large skillet, add 1-2 tbsp of olive oil.
Add in chopped cabbage, season with salt and pepper.
Cook cabbage until just beginning to get soft.
Grease a 13 x 9 inch pan.
Layer the cabbage first, then the meat mix, then another layer of cabbage, topped with meat.
Cover with aluminum foil.
Bake about 45 minutes.
When almost finished, top with cheese, if desired. 

Gluten Free Pumpkin Bread

I found a great bread recipe from
http://againstallgrain.com/2013/10/01/gluten-free-pumpkin-bread/. This turned out deliciously, I really enjoyed the flavors. Mine turned out a little flatter than expected, I'm hoping to try this again tonight and see if I can get it to rise a little more. Either way this recipe is very good and moist! 


Pumpkin Bread 

●3 large eggs
●¾ cup sunbutter (you may also use almond butter) (I used white
chocolate peanut butter)
●½ cup grade B maple syrup
●½ cup pumpkin puree (homemade or canned)
●3 tablespoons softened palm shortening, ghee, or unsalted butter
●2 teaspoons fresh lemon juice
●1 teaspoon vanilla extract
●¼ cup coconut flour
●1½ tablespoons cinnamon
●2 teaspoons nutmeg
●2 teaspoons grain-free baking powder 
●½ teaspoon lemon zest
●½ teaspoon ginger
●¼ teaspoon sea salt
note: if almond butter is used, decrease baking powder to 1.5 teaspoons
and add ½ teaspoon baking soda

Instructions:

1.Preheat oven to 350 degrees F.
2.Lightly grease a glass or metal 8.5×4.5 loaf pan then place a piece
of parchment paper on the bottom of the pan.
3.In a high-speed blender or food processor, combine the eggs,
sunbutter, maple syrup, pumpkin puree, palm shortening, lemon juice, and
vanilla. Puree for 30 seconds until smooth and creamy.
4.Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest,
ginger, and sea salt. Blend again for 30 seconds until well combined.
5.Pour the batter into the prepared loaf pan. Bake for 40-45 minutes,
until a toothpick comes out clean.
6.Remove the loaf from the oven and allow to cool in the pan for 15
minutes. Remove from the pan and cool completely before eating, about 2
hours. Store tightly wrapped in the refrigerator.