Pineapple Stuffing

Another delicious recipe from my friend Carolyn!  This pineapple stuffing could almost be served as a dessert - it's so yummy!  I added some coconut on top to give it even more tropical flavors!  If you like pineapple, you're going to love this one!

Enjoy!
Kirsten

PINEAPPLE STUFFING

1 cup butter, softened
2 cups sugar
8 eggs
40 oz. can crushed pineapple, drained
10 slices Udi's white bread, torn into pieces

1)  Cream the butter and sugar.

2)  Beat in eggs 2 at a time.

3)  Mix in (with a spoon) the pineapple and bread.

4)  Bake in 13x9 dish at 350F for about 1 hour.

NOTES:

~As I mentioned above, adding some coconut on top before serving not only "dresses it up", but it also adds another layer of tropical flavor to this dish!

~I used Udi's, but any other gluten-free bread would be just fine.

5-Ingredient Frosted Peanut Butter Cookies

My friend Carolyn made these delicious gluten-free peanut butter cookies and I was lucky enough to try one!  I was AMAZED!  They are so easy to make, so soft and chewy and unbelievably gluten-free!  I would say these are the best peanut butter cookies around!  I do like them with the frosting, but they are awesome without it as well!

Enjoy!
Kirsten

5-INGREDIENT FROSTED PEANUT BUTTER COOKIES

2 cups peanut butter
2 eggs
2 cups sugar
2 teaspoons baking soda
2 teaspoons vanilla

1)  Combine all ingredients and drop dough into mini-muffin cups in a mini-muffin pan.  Bake for 8 minutes at 350F.

2)  Cool completely and frost with the frosting below!

FROSTING:

16 ounces powdered sugar
6 tablespoons softened butter
3-4 tablespoons half and half
1 1/2 teaspoons vanilla
1/8 teaspoon salt

1)  Beat all the ingredients until smooth.  Add more half and half if needed.

NOTES:

~You can get a little crazy with this recipe and try using chunky peanut butter, chocolate chips or peanut butter chips.

~To make it dairy free, you can substitute Almond milk or your favorite milk substitute for the half and half.

~These freeze very well, even with the frosting!

Fried Rice

Someone brought this dish to a potluck at school recently and I had to have the recipe!  It was so delicious and it's super easy to make!  I love that it's so versatile too - and of course - gluten-free!

Enjoy!
Kirsten

FRIED RICE

2 cups rice, uncooked
1/2 cup olive oil
4 cups water
1/2 of an onion, chopped
2 cups fresh mushrooms
1/4 cup Bragg's Liquid Amino
6 eggs

1)  Fry the rice in oil until golden brown.  Add the water and onion.  Cover and simmer until the rice is tender (about 20 minutes).

2)  Remove from heat and mix in the mushrooms and liquid amino.  In a separate skillet, scramble the eggs and then add it to the rice mixture.

NOTES:

~You could also add cooked meat (chicken, shrimp or beef), bean sprouts or peanuts.

~For more flavor, add additional Bragg's Liquid Amino.

Easy Cheesy Scalloped Potatoes

My mother-in-law made these delicious scalloped potatoes for Easter and they were a huge hit!  You can even make them in a slow cooker if you are short on oven space!  They are a favorite at my house and I'm sure they will be at yours too!

Enjoy!
Kirsten

EASY CHEESY SCALLOPED POTATOES

4 lbs. peeled potatoes
1/2 stick butter, sliced
1 tablespoon minced thyme
1 1/2 teaspoons sea salt
3/4 teaspoon black pepper
2 - 2 1/2 cups milk or heavy cream
1 heaping teaspoon corn starch
1 1/4 cups grated Romano cheese
1 cup grated cheddar cheese

1)  Slice the potatoes and microwave them for about 3 minutes.

2)  In a 9 x 13 pan (or a slow cooker), layer ingredients in the following order:  butter on the bottom, then potatoes, butter, seasonings, milk or cream, cornstarch, Romano cheese and then cheddar on the top.

3)  Bake in a 350F oven for about 1 hour or until potatoes are tender.  If using a slow cooker, put on low for about 45 minutes.

Mexican Quinoa Salad

We had a big potluck luncheon at our school last week and one of the moms made this delicious salad!  Everyone was raving about it and asking for the recipe!  The flavors are fresh and the quinoa is packed with protein!  It's a great meatless meal and it's super yummy!

Enjoy!
Kirsten

MEXICAN QUINOA SALAD

1 1/2 cups water
1 cup quinoa, rinsed with cold water and drained
1/2 cup seeded and chopped red or yellow bell peppers
1 small jalapeno, seeded and diced finely (optional)
1 small red onion, or 2 green onions, chopped fine
2 Roma tomatoes, chopped
1 (15-ounce) can pinto or other beans (red kidney or black), drained and rinsed
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
1/2 cup salsa
Juice of 1 lime (or two if small or not super juicy)
1 tablespoon canola oil
Freshly ground pepper
Sea salt

1)  Heat the water to boiling in a 2-quart saucepan and add the quinoa.  Lower the heat to medium-low and cover.  Cook until the liquid is absorbed, 15-20 minutes.  Remove from heat and cool.

2)  When the quinoa has cooled, add the peppers, onions, tomatoes, beans, cumin, cilantro, salsa, oil and lime juice.

3)  Season with salt and pepper and toss to blend well.  Chill before serving.

NOTES:

~The lady who made it doubled the recipe (the single recipe serves 4) and she also doubled the lime juice per recipe.

~I don't recommend using canola oil, because it is GMO, so I would recommend grape seed oil instead.

Chocolate Muffin in a Mug

This is one of my favorite breakfast recipes!  It only takes a couple of minutes to throw together and it's super yummy, filling and healthy!

Enjoy!
Kirsten

PS: The recipe comes from the Trim Healthy Mama Book/Cookbook by Serene Allison & Peal Barrett

CHOCOLATE MUFFIN IN A MUG

1 egg
Dash of vanilla
1 1/2 tablespoons golden flax meal
1 1/2 tablespoons almond flour
1 heaping tablespoon unsweetened cocoa powder
2-4 teaspoons Truvia
1/2 teaspoon aluminum free baking powder
1 tablespoon coconut oil (it's okay if it's in solid form, you don't need to melt it)

1)  Crack the egg into a coffee mug and whisk it well with a fork.

2)  Add the remaining ingredients and stir vigorously until well mixed.

3)  Microwave for 1 minute.

4)  Turn onto a plate and cut in half (so it doesn't roll around).

5)  Top with non-fat Greek yogurt and berries or just eat it plain!

NOTES:

~I make-up little snack baggies with the dry ingredients ahead of time, so when I want a muffin, I just put the egg, vanilla and coconut oil in the mug, add the baggie mixture, stir and microwave!  Easy peasy!

~I also like to throw in some unsweetened coconut for a little variety.

~My favorite way to eat this is to add a little Truvia to my non-fat Greek yogurt, put that on top of the muffin and then top with strawberries and blueberries.  You'll think you're having dessert, but without all of the calories!

~Make sure you rinse your mug right away or you'll have a tough time getting it clean!

 

 

 

 

Four-Step Lemon Onion Chicken

I tried this recipe the other night for dinner and it was SO delicious!  It's super lemony and healthy too!

Enjoy!
Kirsten

FOUR-STEP LEMON ONION CHICKEN

4 boneless, skinless chicken breast halves, sliced in half horizontally
1 teaspoon dried thyme
Kosher salt and freshly ground pepper to taste
3 tablespoons extra-virgin olive oil
1/4 cup gluten free flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
1/4 cup white wine (optional)
1 cup chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
1 9-ounce bag spinach

1)  Season the chicken with the dried thyme, and salt and pepper to taste.  Heat a large sauté pan over medium heat and add the olive oil.  Put the flour in a shallow dish.  Working in batches, dredge the chicken in the flour and add to the pan; sauté until cooked through, about 3 minutes per side.  Transfer to a plate and tent with aluminum foil.

2)  Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.

3)  Combine the wine, chicken broth and the juice of 1 lemon in a bowl.  Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon.  Cook until the liquid starts to reduce, about 10 minutes.  Remove from the heat and whisk in 1 1/2 tablespoons butter.  Season with salt and pepper.

4)  Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely and microwave until hot and wilted, 5 to 6 minutes.  Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon and salt and pepper to taste.  Arrange on a platter and top with the chicken.  Spoon the sauce on top.

NOTES:

~I always  recommend using a chicken broth that does not contain MSG.

~I used white rice flour to dredge the chicken, but any other gluten free flour would work fine.

~I recommend using the wine, it really gives the dish depth of flavor, just pick your favorite dry white and have a glass while you cook!