I know I talk about this Unfried Chicken Recipe all the time (even as evidenced in my last post which was about cookies! ) but it is seriously the BEST CHICKEN RECIPE EVER! So I thought I’d do a Favorite Recipe Repost. I make this chicken more than once a month, and it goes great with sides of vegetables, in a salad, or with mashed cauliflower or mashed potatoes.
1-2 cups Skim milk (depending on how much chicken you have, you just need enough milk to cover the chicken).
Preheat oven to 450. Cut chicken into strips and put in bowl and cover chicken with skim milk, let sit 20-30 minutes. While chicken is marinating in milk, in the bowl of a food processor put all the dry ingredients and grind together.
Melt butter in microwave and pour it on bottom of a baking dish.
After 20 or so minutes, take the chicken strips out of the milk, and and coat them with the corn flakes mixture. After coated lightly, drudge the strip lightly along the bottom of the pan with the butter and then flip and lay in pan. Repeat with all pieces of chicken –coating, drudging with butter and laying in pan. Bake for 15 minutes, then flip and bake for another 15-20 minutes and then viola, you are done!
I love using cereal in recipes! One of the recipes I use for dinner probably the most frequently is my recipe for Unfried Cornflake Chicken (I make this once every 2 weeks, it is so good!) Well, I can tell you that I’ll definitely be making these cookies again, they are Gluten Free and oh so crunchy and delicious! The perfect mix of peanut butter and dark chocolate.
2 Cups Crispy Rice (or Rice Crispy) Cereal, ground up to yield 1 cup
¾ Cup Gluten Free All Purpose Flour
⅓ Cup Chocolate Peanut Butter (or regular peanut butter would work)
⅔ Cup Sugar
⅓ Cup Brown Sugar
3 Tbs Butter
3 Tbs Vegetable shortening
½ tsp Baking soda
1 tsp Vanilla Extract
1 Cup Dark Chocolate Chips
Preheat oven to 350. Line baking sheet with parchment paper. In the bowl of a stand mixer or by hand mixer beat the butter and vegetable shortening and peanut butter until smooth and creamy. Add egg and vanilla, mix well. Combine the Gluten Free Flour and baking soda, then add it to the peanut butter mixture and stir. Add the cereal (I used a food processor to grind it up) to the mixture, and then with a wooden spoon mix in the chocolate chips.
Drop by the spoon full onto a cookie sheet a few inches apart, and bake for 8-10 min. Remove from oven, let sit for a few minutes, then transfer to a cookie cooling rack. They get a really nice crunch when they are cool and ready to eat!
The fun ingredients
Don’t they just look amazing, like you want to grab into the picture and eat one? I sure do!
Have you ever had Black Rice? If not, you should definitely go to Whole Foods or your local health food store (where I found mine) and buy some…it is so delish, and really makes your dish pop with color! Black rice (aka purple rice or Forbidden Black rice-the name i like lol) is a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, and lets face it, with the name Forbidden Black Rice it just has to be awesome. For this dish, I served the rice with saucy tomato shrimp on top, and boy was it good. My husband kept asking me what I was making because it smelled so good. Then, when I posted a preview picture to my instagram my husband said ‘make sure you comment that it smells and tastes so much better than the picture’ so here is the recipe:
1 lb Raw Shrimp (I actually found a bag that was peeled and deveined!)
4 vine tomatoes, diced or chopped
½ small onion, finely chopped
½ cup cooking white wine
2 tbs butter
seasonings 1 tsp each: Salt, Garlic Salt, Paprika and then a sprinkling of crushed red pepper flakes if you like a little heat
Cook the rice (2.5 cups water to 1 cup dry rice). Put water, rice and 1 tbs butter and 1 tsp salt in a pot, bring to a boil and then reduce to low, put lid on the pot and let cook for about 45-1hr until rice has absorbed the water.
In a pan add the other tbs butter and chopped onions, saute until they are slightly translucent and turning brown. Next add the tomatoes and let the tomatoes and onions cook until the tomatoes are starting to bubble. Add the white wine, and then add the juice of 1 lime. Stir together, and then add the shrimp and all the seasonings and cook stirring occasionally until the ship are pink and done.
To serve place a ladle full of rice in a shallow bowl, and then a ladle full of the tomato shrimp on top-the sauce nicely compliments the rice.
The components of the dish cooking
All ready to be eaten!
These delicious chicken meatballs are great because you can just make them, throw them in the oven and while they’re baking make some pasta, and then viola, you have a dinner that’s ready in half an hour!
½ cup Gluten Free Italian Seasoned Bread Crumbs (or regular bread crumbs)
¼ small onion, finely chopped
1 garlic clove, minced
dash of lemon zest
½ cup shredded parmesan cheese (plus a few more pinches for serving)
1 tsp each Parsley flakes, salt and pepper
1 12oz package Gluten Free Penne Pasta (I used Jovial brand and they were great!)
1 16oz jar of Roasted Garlic Basil pasta sauce (any kind you want would work, I add ¼ cup water to the emptied can always).
Preheat oven to 400. Line baking sheet with aluminum foil, spray with cooking spray. In a bowl mix all the ingredients except the last 2 in a bowl and combine well. Form into balls (I got 16 about 1 inch big each) and place them in rows on the lined and sprayed baking sheet. Bake for 15 minutes, turn them, and then bake for another 15 minutes, then remove from oven, and they are ready to enjoy.
While the meatballs are baking, cook the pasta according to package instructions, when done and strained, add the pasta back into the pan, and add the pasta sauce, cook for about 5 minutes or until the sauce starts to bubble. Serve pasta with 3-4 meatballs and a pinch of parmesan cheese.
These strawberry cream cupcakes were absolutely amazing! For the Cake, I made the King Arthur Flour recipe for Golden Vanilla Cake (click here for recipe), and instead of making a cake I put it into cupcake tins-this recipe made 24 cupcakes! When the cupcakes were done, I cut the tops off and put in two strawberry slices, then for the frosting I used 1 small container whipped cream, 3/4 cup confectioners sugar and 1 teaspoon vanilla extract and beat in a mixer until it was forming peaks and becoming stiff. Perfect for Strawberry season and summer birthdays!
I’m all about meals that don’t have a million ingredients, that taste delicious, and, can be made to last for more than one meal. These shells were so easy, delicious, and were great for leftovers for the next few days. Now if only I could start planning and making things like this on the weekends…I’d be set!
1 (8oz) brick of low moisture part skim mozzarella cheese, shredded
1 tsp each salt, pepper, garlic salt, italian seasoning
Cook pasta according to package directions. Preheat oven to 350. In a bowl combine ricotta cheese and egg, mix well, then add the seasonings, and stir again. Next add the chopped basil and spinach and half of the shredded cheese and stir until everything is combined.
In a baking dish, empty the contents of the can of fire roasted tomatoes, and cut the tomatoes up a little bit (you could also use a jar of tomato sauce, i just like the lighter flavor of the roasted tomatoes. Then one by one fill the shells with a heaping tablespoon of the mixture and line up in the baking dish. Add the remaining cheese on top. Bake for 20-30 minutes and enjoy!
The wonderful ingredients
Out of the oven
Up close view
All ready to be enjoyed!
So easy, so yummy, only 292 calories per…AMAZING is all I have to say to this! Try this amazing recipe for a quick and delicious dinner recipe, or make-ahead and store them in the freezer until you are ready to enjoy-they re-heat really well!
1 lb chicken breast, cooked and cut into bite size pieces
½ tsp each salt, pepper, parsley flakes and thyme
½ cup 98% fat free chicken broth
1 bag frozen peas and carrots (mine was 12 oz)
1 cup reduced fat shredded cheddar cheese (4oz)
For the crust, in a food processor combine flour and baking powder, pulse a few times. then cut the half of butter stick into 4 pieces and process for a few seconds. When there are no large pieces, add the milk and process until smooth, paste like.
Cook the chicken with the seasonings, when it is almost cooked through, add the chicken broth and peas, turn heat to low, cook for another few minutes.Preheat oven to 350.
In a 6 deep muffin pan (or you could use a regular 12 muffin pan, they would just be smaller) spray with cooking spray, then add about 1 heaping spoon full of the dough mixture to the bottom of each cup and spread around the bottom, then on top of that divide the chicken/pea/carrot/broth mixture (I had a little broth left over at the bottom of the pan and spooned it evenly ontop of the chicken mixture. Then add shredded cheddar, and then top off each one with a remaining dough and spread around. Bake for 35 min, let cool for 5, and viola, you’re done!
This healthy, gluten-free dinner was so delicious, colorful and easy to make! On my latest trip to Costco, I purchased a huge piece of Salmon which I cut into four 2-fillet size servings each (I know, this thing was huge!) and then put into the freezer-so expect more Salmon recipes soon.
3 bell peppers, cut into stripes (I had one yellow, orange and red, but green would be great too)
1 cup uncooked brown rice
For seasoning the salmon & bell peppers: garlic salt, salt and pepper
For the peppers -sprinkle of crushed red pepper flakes
Prepare the brown rice according to directions (the organic one I used takes 50 min, so I start on that first).
In a pan heat 1.5 Tbs of the EVOO and add to it 3 of the crushed garlic cloves. Add the salmon fillets, season each side with garlic salt, salt and pepper and cook each side for about 6-8 minutes. When you are almost done cooking the salmon, add 1 Tbs butter and squeeze juice of half a lemon and then turn off the heat and let butter melt.
In another pan, add remaining EVOO and 2 crushed garlic cloves, add pepper strips, season them, I added a sprinkling of crushed red pepper flakes to the bell peppers.
To assemble divide rice and peppers among 4 bowls, then add the salmon and a dribbles of the butter lemon sauce to each bowl and enjoy!
I love a good hearty soup, and ever since moving to Wisconsin (where we seem to be having an endless winter), I discovered Beer Cheese Soup, let me tell you-it is delicious! So my replica adds some carrots and is served with a hearty piece of toast … YUM!
Recipe type: Soup, Appetizer, Main Meal, Dinner, Lunch
2 Large Carrots (or 4 regular size carrots)
1 cup Light Beer
1 cup Chicken Broth
2 cups milk
4-6 oz Sharp cheddar, shredded
4 Tbs flour
3 Tbs butter
1 Tbs Dijon mustard
1 tsp mustard powder
½ tsp Worcestershire sauce
2 Garlic Cloves, crushed
For seasoning about ½ tsp each: salt, garlic salt, onion powder and pepper
A dash of cayenne pepper for heat
Clean and cut carrots into little pieces, in a pan melt 1 tbs of the butter, add the carrots and cover it in the spices. When the carrots are almost all cooked through (about 10 min), add the chicken broth and the beer, bring it to a boil, and then turn it down to simmer.
In a second pot melt the remaining butter and whisk in flour-it will be like a paste. Add the milk slowly and whisk vigorously so that there are no clumps. When combined, bring to an almost simmer (about 3 minutes) and then add the cheese in handfuls whisking in between so that it becomes a creamy mixture. Add the mustard and Worcestershire sauce, then add the carrot mixture to the cheese and stir to combine, allow to cook for 2 minutes together, then it is ready to enjoy! If you like a thicker soup, you can add a few more tablespoons of flour.