Archive for December, 2011

Chicken Bliss!

Mmmm!  Chicken Parmesan the speedy way! I always forget about my cool kitchen gadgets that I have stashed away! But now that I’ve remembered my wonderful George Foreman with removable plates, I’m hooked! Its amazing how quickly things cook using a GF grill! A piece of chicken….6-8 minutes and viola! Done! I will admit, I did cheat a little on my diet and have just the teenist bit of grated Parmesan cheese, but it was totally worth it! This recipe is not only tasty, its quick and easy! Throw some chicken on the grill and boil your pasta….heat up some marinara sauce and bam! You’ve got a great home-cooked meal in 15 minutes! The photo I took is of my husbands meal! I don’t do tomatoes or that much cheese, well….really that much food at all either! This recipe is also easily adaptable as to how much you want to make! So give it a try and enjoy! I’ve got another great chicken recipe up my sleeve for dinner tonight hopefully! So stay tuned! 🙂

Chicken Parmesan (Printable Version)


  • Boneless skinless chicken breasts
  • Rice milk
  • GF breadcrumbs mixed with Italian seasoning
  • Marinara or spaghetti sauce
  • GF spaghetti
  • Parmesan cheese


  1. Cook pasta as directed on package. While it’s cooking, cook the chicken.
  2. Place each breast between two sheets of plastic wrap and pound it to until it’s 1/4 inch in thickness.
  3. In a bowl, mix breadcrumbs and Italian seasoning. Pour rice milk into another bowl.
  4. Dip the chicken breasts into the rice milk and then into the breadcrumbs until it is covered on both sides.
  5. On medium or high heat, grill the chicken with your George Foreman Grill for 6-10 minutes or until thermometer reads 180 F.
  6. Take out the chicken from the grill and place on cooked pasta.
  7. Pour a coat of warm marinara sauce over the chicken.
  8. Sprinkle with Parmesan cheese & parsley

Scrumptious Sides

Does the thought “what in the world am I going to have with ________?” ever cross your mind?! I get that a lot when I’ve got a great meat recipe to make, but no idea what to make to accompany it! There are starch sides like rice, potatoes and pasta, and of course your vegetable sides as well. I’m not a big fan of salads, although I’ll occasionally make a nice Caesar salad for my hubby. Vegetables in our house are pretty limited as my stomach can’t handle a lot of them, and my husbands never been a big fan of cooked vegetables. Now that cheese is a no-no, its gotten even harder to come up with some yummy side dishes. I’m just now getting these posted, but these are the sides that I made for Thanksgiving. Yes, I hosted Thanksgiving this year and it was a success! All gluten and dairy free too! These sides will go well with more than just Thanksgiving turkey though. I’m sure these will become some great staple sides in our house! Hope you’ll give them a try! Ive got some fantastic new rice recipes coming and a few potato dishes to try, so I look forward to sharing those with your soon! Enjoy! 🙂

Golden Mashed Potatoes (Printable Version)


  • 2-1/2 lbs Yukon Gold potatoes, quartered
  • 1 cup chicken broth
  • 1/4 cup butter, softened
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; place in a large bowl. Add the butter, pepper, salt, and broth; beat until smooth.

Sautéed Carrots (Printable Version)

2 pounds carrots
1 teaspoon kosher salt
Dash of freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh flat-leaf parsley

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) sauté pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the parsley. Sprinkle with salt and pepper and serve.

Garlic Green Beans (Printable Version)


1/2 cup water

1/2 teaspoon chicken bouillon granules, optional

1 package (16 ounces) frozen whole green beans

1 to 2 garlic cloves, minced

1 tablespoon butter

1/4 teaspoon seasoned salt


In a saucepan, bring water and bouillon if desired to a boil. Add beans. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. In a large skillet, sauté garlic in butter for 1 minute. Drain beans; add to skillet. Sprinkle with seasoned salt and toss to coat.

Baked Candied Yams (Printable Version)

Peel, wash and slice the yams

Bring a large pot of water to a boil and add the sliced yams. Cook until just barely fork tender. You want them to hold their shape, not fall apart (they will be really mushy that way), but definitely cooked through. Drain the yams and run cold water over them to stop the cooking. Spray a baking pan with cooking spray. Lay one layer of yams on the bottom of the pan and dot with very small dots of butter. Sprinkle with cinnamon and grate fresh nutmeg very sparingly over the layer. You should only taste a hint of the nutmeg when eating the yams.

If you like nuts throw them on, I used chopped pecans but almonds or walnuts work well also.

Using your hand sprinkle dark brown sugar over the yams, how much you use depends on how sweet you like them. Then very thinly pour real maple syrup over the yams.

Repeat this for as many layers as you have yams.

Bake at 350 degrees for 35 – 45 minutes until butter and sugar are bubbling on the bottom of the pan.

Top with marshmallows and bake until puffy and light golden brown (watch them close).

Souper Good!

Yes its been awhile since I’ve posted! With the holidays and all the extra stuff going on, I’m lucky if I even get a decent meal on the table! I also recently found out that I have even more food restrictions then I thought. So… for a few months at least my recipes will be not only gluten free, but dairy free and egg free!  I’m trying to make them soy free, yeast free, and peanut free too, but that will be harder to do as soy and milk are in everything! I’m still learning the “code” names for yeast and casein and whey and soy… so I can’t guarantee that these are 100% everything free! But at least its a start and a far cry from where I was a few weeks ago! I’m hoping eventually I’ll be able to do SOME cheese and eggs again! Maybe even some peanut butter! We’ll see how the allergy testing and reactions go in a few months! This is going to be a long process! I’m also having to cut out sugar, as that feeds yeast…..and its extremely hard!! Not to mention withdrawals symptoms suck!! LOL! Anyways, luckily for me, its winter and nothing tastes better when its cold and snowy out then a nice hot soup or casserole! I’m quickly learning to be a meat & potatoes kinda girl! Meat, potatoes, rice and GF pasta, with a few cooked veggies in there and viola! Easy enough diet to follow right?!? Hmm…well moving on! Here are a couple yummy soups that really hit the spot and yes….they are GF and DF!! Yay! I’m also going to turn my last soup post recipe (Autumn Chowder) into a dairy free version by using rice milk and omitting the cheese. We’ll see how that turns out! Here’s hoping its just as delicious as the dairy filled version!So lets get started….I’ve got an amazing and flavorful hamburger minestrone. I left out the tomatoes as those are on the hit-list too! But feel free to throw them in yours! I’ve also got a wonderful Chicken & Rice Soup that you could easily turn into a chicken noodle by substituting the rice for cooked GF pasta and adding in some frozen peas! YUM! I’m ready for some soup!! These nice soup staples as well as the potato corn chowder will make for some tasty lunches! The great thing is it makes a ton so it will last you for a while! If you can have yeast, some nice GF garlic toast would go great! I’m looking at this new diet as a challenge to find and make new delicious meals! I’ll be posting some new dinner recipes soon! I can’t wait to try out all these new recipes….enjoy! 🙂

Hamburger Minestrone Soup (Printable Version)


1 cup uncooked GF rotini pasta

1 pound (extra) lean ground beef

1/2 cup chopped onion

6 cups beef broth

1 package (16 ounces) frozen mixed vegetables

1 can (16 ounces) kidney beans, rinsed and drained

1 can diced tomatoes (optional)

3 teaspoons Italian seasoning

1 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon pepper


Cook pasta according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan.  Cook 5 minutes longer or until heated through.

Yield: 6 servings

Chicken and Rice Soup (Printable Version)

2 cups chicken broth

4 cups water

1T chicken bouillon

1-2 cups chopped,  cooked chicken breasts

1/2 cup chopped onion

2 carrots, diced

1-2 celery stalks, diced

½ tsp dried crushed bay leaf

½ tsp garlic powder

salt and pepper to taste

2 cups cooked white rice

Olive oil

Heat olive oil in big stock pot over medium heat. Add onion and sauté for a minute or two. Add carrot and celery and continue to sauté until they start to soften a bit, maybe 3-4 minutes.

Add chicken broth, water, and bouillon. Stir to mix, and add chicken and bay leaf and garlic.

Let simmer for about an hour. If the liquid level reduces too low, you can always add more water and more bouillon if necessary. Add salt and pepper to taste.

15 minutes before serving,  add rice and heat through.

Adapted From: 30-Minute Martha

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