Meal Monday - Chicken Tortilla Soup

Gluten Free Chicken Tortilla Soup

4 cups of diced chicken (cooked)

1 cup of picante sauce

1 cup of tomato sauce

1 cup of cheese sauce

1 cup of frozen carrots

1 cup of frozen corn

½ cup of diced onions

1 tsp minced garlic

½ tsp of ground cumin seed

½ tsp of mild chili powder

2 cups of chicken broth

Dump everything in the crock pot and cook on low for 6 to 8 hours.  Or dump in gallon zip lock for the freezer. You can put straight in the crock pot from frozen.

Parmesan Crusted Chicken

This was an amazing yummy recipe!

4 boneless chicken breasts (the thinner the better and easier to work with)
2 T olive oil
2 Large eggs
Salt and pepper for seasoning
1 t of onion powder
1 t of garlic powder
1 t of adobe seasoning
1 T of parsley
1 cup of bread crumbs (I used gluten free)
1 cup of grated parmesan
1/2 cup of mayo (I used part greek yogurt and part mayo)

Preheat oven to 400.

Brush chicken on both sides with olive oil.  Salt and Pepper both sides

In a small bowl beat the two eggs, then add in the garlic, onion, and adobe powder and parsley.

In a separate bowl add the breadbrumbs.

In a 3rd bowl mix the parmesan and mayo/greekyogurt.

Coat chicken with mayo/cheese mixture one both sides, pat it on tight.

Dip the chicken in the egg mixture then coat with bread crumbs.  Place in a pan that is coated in pam or oil...make sure not to layer the chicken on top of each other. Bake for 15 minutes, then flip and bake for 15 to 30 more (will depend on the thinkness of chicken).

Chicken Penne Rustica

This is one of my favorite recipes of all time. The sauce is just so authentic. This recipe makes 2 meals...eat one and put one in the freezer.

6	Tablespoons	butter
4	teaspoons	garlic, minced
6	Tablespoon	white wine
4	cups	heavy cream
2	cups	grated Parmesan cheese #1
1	cups	milk
1	cups	chicken broth
2	Tablespoon	cornstarch
4	teaspoons	dried rosemary
1	teaspoons	salt
1	teaspoons	dried thyme
0.5	teaspoons	cayenne pepper
2	cups	penne pasta, dried
3	cups	cooked shredded chicken
6	Tablespoon	grated Parmesan cheese #2

Melt butter over medium heat in a saucepan.  Add garlic and cook for 5 minutes, then add the wine and cook for another 5 minutes.  Add cream, Parmesan cheese #1, milk, chicken broth, cornstarch, rosemary, salt, thyme, and cayenne pepper. Stir well to combine.  Simmer for 10 minutes or until the sauce thickens.  While the sauce is cooking, cook the pasta al dente.  Once sauce has thickened, remove from heat and cover.  Drain pasta, then combine with sauce and cooked chicken.  Divide pasta mixture between indicated number of baking pans and top with parmesan cheese #2.

Cover tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake at 450 for 10-12 minutes until the top begins to brown.

Meal Monday - Zucchini Cresent Pie

Ingredients:
4 cups of thinly sliced zucchini
1 cup chopped onion
1/4 cup of butter

Cook and stir 10 minutes in a 10" skillet, stir in seasonsings below.

2 T parsely flakes
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t basil
1/4 t oregano leaves

2 beaten eggs
2 t prepared mustard
8 oz crescent rolls
8 0z shredded mozzarella (I did 1/2 mozzarella 1/2 gouda)

Combine eggs and cheese in a bowl.  Stir into zucchini mixutre.  Press crescent rolls into 10" pie pan. Spread on mustard. Pour zucchini mixture into crust.  Bake at 375 for 18 to 20 minutes or until center is set.  Let stand 10 minutes.

Meal Monday - Sticky Chicken

Sticky Chicken

3 to 5 chicken breasts
2 Tbsp. vegetable oil
1 Tbsp. soy sauce**
3 Tbsp. peanut butter
3 Tbsp. ketchup

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes. **if you are making these gluten free, be sure to use gluten free soy sauce!

Lasagna Stuffed Portabella Mushrooms

Ingredients: 

4 

large portobello mushroom caps

1/4 

cup olive oil

Salt and pepper, to taste

1 

cup ricotta cheese

1/4 

cup Parmesan cheese, plus more for topping

1/4 

cup Progresso™ Italian-style bread crumbs

2 

tablespoons chopped fresh basil

2 

teaspoons minced garlic

1 

egg

3/4 

cup marinara sauce

3/4 

cup shredded mozzarella cheese

DIRECTIONS

• Heat oven to 425°F. Remove stems from mushrooms and carefully scrape out gills with a spoon. Place mushrooms on a baking sheet.
• Brush both sides of each mushroom with olive oil and sprinkle with salt and pepper. Roast mushrooms cap-side down 10 to 15 minutes until softened but still holding their shape. Let cool slightly.
• Meanwhile, in a medium bowl, combine ricotta cheese, Parmesan cheese, breadcrumbs, basil, garlic, egg and salt and pepper to taste.
• Turn mushrooms stem-side up and blot away excess moisture with a paper towel. Spoon 1 to 2 tablespoons marinara sauce on top of each mushroom. Top with a heaping spoonful of ricotta mixture (you might not use the whole mixture, but try to use as much as you can).
• Top ricotta mixture with another tablespoon of marinara sauce. Sprinkle with mozzarella cheese and a sprinkling of Parmesan cheese.
• Bake mushrooms another 10 minutes until ricotta mixture is set and cheese is melted and bubbly. Season to taste with more salt and pepper, if desired. Serve immediately.

I found this recipe on pinterest. To see the step by step - go HERE

Zuppa Toscana Soup (healthier version)

You will need:
2 Tablespoons of olive oil (or coconut oil)
1 sweet onion, diced
1/4 t of salt
1/2 t of pepper
1/2 teaspoon crushed red pepper
4 garlic cloves minced
6 cups of low sodium chicken stock
1 pound of spicy turkey sausage
1 cup of whole wheat orecchiette pasta
4 cups of kale, torn
1/2 cup graded cheese (optional).

Cook and drain sausage. Boil pasta according to directions. While that is boiling, add oil to separate pan and cook onions and garlic til fragrant and translucent, about 5 minutes. I added all of this to the crock pot and cooked another hour or so. You could do on stove as well. My kale was from my garden but it was frozen. I added it to the crock pot and it all turned out fine!

Crock pot Egg Bake

My family loves breakfast food.  This is a super easy recipe that you can throw in the crock pot before you head to work.  

• 1 bag 26 oz. frozen hash browns
• Could use real potatoes too
• 12 eggs
• 1 cup milk
• 1 tablespoon ground mustard
• 1 16 oz. roll sausage
• I've used the maple sausage, and I really liked. This time I just used regular.
• Salt and pepper
• 16 oz. bag shredded cheddar cheese.

Spray crock pot with pam.  Add hasbrowns.  Cook sausage.  Put eggs in a large bowl and whisk. Add milk, dry mustard, salt and pepper and whisk.  Put cooked/drained sausage over hashbrowns.  Then dump on eggs, then cheese. Stir all together and cook 6 hours in crock pot!

Meal Monday: Italian Wedding Soup

Another great recipe from the Fixate cookbook!

1 tsp olive oil
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
6 cups of chicken broth
1 bunch of greens (I used kale, about 6 cups)
20 Meatballs (buy frozen or make your own using my recipe on the blog)
2 large eggs
2 T of Parmesan cheese
1/2 tsp sea salt
1/2 tsp of ground pepper


Heat oil in large saucepan over medium heat.

Add onion, cook, stirring frequently for 4 to 6 minutes.

Add garlic, cook for additional minute.

Add broth and bring to a boil.

Add greens, reduce heat, cover for 10 minutes

Add meatballs, cook for 5 minutes.

Combine eggs and cheese in a smal bowl; mix with fork.

Slowly pour egg mixutre into the hot soup, stirring constantly. Gently boil, covered until eggs set, 30 seconds.

Season with salt and pepper, serve!

Meal Monday - Chicken Paprikash

Great dish over zucchini noodles!!

2 T EVOO
1 onion, sliced thin
1 large red pepper, sliced thin
1 1/2 pounds of chicken breasts
2 garlic cloves
2 T smoked paprika
1/2 t sea salt
1/2 chicken broth
1 cup sour cream

In a skillet over medium/high heat, heat oil.  Cook the onion and pepper for 5 minutes stirring frequently until lightly browned.  Add the chicken and cook for 5 minutes turning once or until browned.  Add the garlic, paprika, and salt, and cook stirring constantly for 2 minutes

Add the broth.  Bring to a simmer.  Reduce the heat to medium/low, cover and simmer for 5 minutes or until chicken is no longer pink.  Stir in sour cream.

Adapted from Wheat Belly.

Meal Monday: Veggie Pizza

This is great to make for a party.  Cut up all your veggies and start an assembly line!

2 cans of crescent rolls
12 oz sour cream
8 oz cream cheese
1 package of powdered ranch dressing

1 cup cauliflower
1 cup of broccoli
1 cup of carrots
1 pkg of cheddar cheese
1/4 cup green onions
1/4 cup of green pepper
1/2 cup of radishes
1/4 cup of olives - either color

Any veggies are options...you can put any veggies on here you want.  I omitted the radishes and added black olives.

Press rolls out onto greased jelly roll pan and press edges together to cover all of pan. Bake o 10 375 for 8 to minutes. Let cool. Miss together cream cheese, sour cream and dressing. Spread dressing mixture over cooled rolls and top with fresh veggies and cover with shredded cheese.

Monday Meal - Sloppy Joes (Wheat Belly)

1 lb ground beef
1 small onion,chopped
1 green bell pepper, chopped
2 cloves of garlic
1 can (8oz) tomato sauce (I used homemade)
1/2 cup of BBQ sauce
1/2 t sea salt

In a large skillet over medium heat, cook the beef for 5 minutes or until no longer pink.  Add the onion, pepper, and garlic and cook for 5 minutes.  Reduce heat and stir in sauces and salt. Cook and cover for 10 minutes.

Meal Monday - Kale salad with homemade dressing

Another great one from the Fixate cookbook.

This salad was soooooo yummy!! Tastes like gourmet but made at home.

4oz of chicken breast, cut into strips 1/4 tsp ground chili powder 1 bunch of kale torn into pieces 2T lemon Dijon Salad Dressing - see below Use the crouton recipe I posted located in recipes.

Sprinkle chicken with chili powder. Cook chicken on high until cooked. Remove and set aside. Add Kale to skillet. Cook on high flipping once, until crispy, lightly charred. Put on plates, add chicken and croutons, top with dressing.

Dressing:

1 large egg yolk 1 T dijon mustard 1/4 tsp sea salt 1/2 tsp of pepper 4 T lemon juice 1/4 cup of olive oil

Place egg yolk, mustard, salt, pepper, lemon juice, and lemon peel in a blender or food processor and blend til smooth. Slowly add in oil until blended.  

Meal Monday: Easy Pizza - 21 day fix approved!

 Kids loved to help with this!

1 - 8 inch sprouted whole wheat tortilla
1/4 cup of sauce (I make homemade)
1 garlic clove
1/2 cup of veggies (broccoli, mushrooms, spinach, etc)
Olives - optional
2 T mozzarella cheese
2 T parmesan cheese

And even better it is 21 day fix approved and from the new cookbook! 1/2 green, 2 yellow, 1 blue

Foodie Friday: Hot Pizza Dip

Hot Pizza Dip

I love this recipe.  It is my go to recipe for my bunco girls or having people over.  It is from the Pampered Chef Seasons Best cookbook.


1 package of cream cheese (8 ounces)

1 tsp of Italian seasoning

1 cup of mozzarella cheese, shredded (4oz)

3/4 cup of grated fresh parmesan cheese

1 can of pizza sauce (I use homemade)

1/2 cup of diced green pepper, green onions, olives (optional or add any toppings of choice)

Pre Heat oven 350.  Combine cream cheese and seasoning; spread onto bottom of baking dish.

In a small bowl, combine mozzarella and parmesan cheese.  Sprinkle half of the mozzarella cheese mixture over cream cheese mixture.  Top with pizza sauce, spreading evenly.  Sprinkle with remaining mozzarella cheese mixture.  Bake for 15 to 20 minutes Top with toppings. Serve with toasted baguette slices - see below.


Toasted Baguette Slices
24 slices of french bread, cut 1/4 inch thick
2 Tablesppons of olive oil.

Preheat oven 375.  Place bread slices on baking sheet.  Lightly brush with oil.  Bake 10 to 12 minutes.

Meal Monday - Fruit Salsa

2 Granny Smith Apples
1 lemon
2 kiwis
1 lb strawberries
1/2 lb raspberries
1 T brown sugar
3 T preserves (I used raspberry)

Zest the lemon and set aside.  Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.

Finely chop strawberries and kiwis.  Gently combine all ingredients, the raspberries will break apart a bit but that's what you want. Serve immediately or chill, whatever works for you!

It's really yummy with cinnamon pita chips!

Meal Monday - Meatballs and Zucchini Noodles

Ingredients:

Nonstick cooking spray
1/3 whole wheat bread crumbs
1/4 cup reduced fat (2%) milk or almond milk
2 tsp olive oil
1 medium onion, chopped
3 gloves garlic, chopped
2lbs ground turkey
2 large eggs
1/4 finely chopped fresh parsley
2 T Parmesan cheese
1 tsp dried oregano leaves
1/2 tsp pink salt
1/2 tsp black pepper
4 cups of sauce - I used homemade

 

Directions: 

 

Preheat oven 450.
Line baking sheet with parchment paper, lightly coated with spray
Place bread crumbs and milk in a small bowl. Set aside and soak for 10 minutes
Heat oil in medium skillet over medium heat.
Add onion and cook 5 to 6 minutes.
Add garlic, cook for one minute
Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or spoon.  Refrigerate, covered for 1 hour.
With clean wet hands, form turkey mixture into approx 42 1 inch meatballs. Arrange on baking sheet.
Bake for 13 to 18 minutes or until browned and cooked through.
Serve topped with sauce.

Zoodles:

4 medium zucchini
Hot water
1 cup of Sauce
2 T shredded basil
2 T parmesan cheese

Using a veggie peeler, cut each zucchini into lengthwise strips about 1/8 inch thick.  Turn zucchinni slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into 1/2 inch ribbons.  Set aside.

Boil water in steamer over high heat.  Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.

Serves 4.

Caesar Salad

4 cups of chopped romaine lettuce
3/4 cups of shredded rotisserie chicken
2 T shredded Parmesan cheese
1 tsp capers
1 slice whole grain spouted bread, cut into cubes toasted
2 T Caesar dressing (I used poppyseed)

Place lettuce on a plate; top with chicken, cheese, capers and toasted bread

Drizzle with dressing; toss gently.

Another yummy recipe from the Fixate cookbook!  Better get a copy for yourself.  Its reasonably priced and has easy, yummy recipes! Click here to shop for Fixate!

Meal Monday - 21 day fix approved Mac and Cheese (with Broccoli and Chicken)

Fixate Cookbook Mac and Cheese with Broccoli and Chicken
4 oz of dry whole wheat pasta
4 tsp butter
2 T unbleached whole wheat flour
1 1/2 cups unsweetened almond milk
1 1/4 cups of sharp cheddar cheese
3 cups of chopped, cooked chicken
4 cups of chopped steamed broccoli
1 ts sea salt
1/2 tsp of ground pepper

Cook pasta according to package directions.
Melt better, add flour whisking for 1 minute.
Add flour, cook, and whisk for a minute.
Add almond milk and cook 1 to 2 minutes until thickened.
Reduce heat and add cheese.
Add chicken, broccoli, salt, and pepper and cook til heated through.

Each serving is 1/2 green 1/2 yellow 1/2 red 1 blue 1/2 T

Meal Monday - Sandwich Bread (Wheat belly recipe)

I have been trying to find a gluten free sandwich bread recipe.  They always taste good but they never rise and never make big enough slices for an actual sandwich. Enter the Wheat Belly cookbook. Here is their recipe!!!

3 cups of All Purpose Baking Mix (see recipe below)
1 t baking powder
1/2 t sea salt
5 eggs, separated
1/4 cup of butter or coconut oil melted
1 T buttermilk or coconut milk

Preheat oven 350. Grease 8 1/2 X 4 1/2 loaf pan.

In a food processor, combine the baking mix, baking powder, and salt.  Pulse until well blended.
Add the egg yolks, butter or oil and milk. Pulse til blended.

In mixer, beat egg whites until peaks form.  Pour into the baking mix and stir to combine.
Spread into pan, and bake 40 minutes.


All purpose Baking Mix
4 cups of almond flour
1 cup ground golden flaxseed
1/2 cup of coconut flour
2 t baking soda
1 t ground psyllium seed (optional)
Mix together, store in airtight container in fridge.



From the Wheat Belly cookbook.