Archive for ‘Uncategorized’

February 24, 2016

Greek Stuffed Chicken Breast

I found the idea for these here: http://www.primallyinspired.com/greek-inspired-stuffed-chicken-breasts-in-the-crockpot/ They sound amazing and make me hungry, but the thought of handling raw chicken enough to cut a slit and stuff it chases my appetite away again. Just not worth it. But maybe this can be a weekend meal for my husband to make. *hehe* Gluten-free, can easily be dairy-free, fits Feingold (what stage depends on what you stuff it with.)

Greek Inspired Crockpot Stuffed Chicken Breasts

4 – 6 servings

Ingredients:

4 – 6 boneless chicken breasts

1 T olive oil or fat of choice

½ onion, diced

½ red pepper, cut into thin strips

2 pepperoncini peppers, cut into thin strips

6 oz fresh spinach

2 tsp minced garlic

1 ½ tsp fresh oregano or ½ tsp dried oregano

salt and pepper

squeeze of lemon

1 cup chicken stock

1/3 cup feta cheese, if you tolerate dairy. If not, leave out.

(they suggest a half cup of wine. We’ll leave it out as it’s not tolerated well by the Feingold kiddo.)

Optional Toppings: fresh parsley, fresh oregano, or fresh mint, squeeze of fresh lemon

DIRECTIONS:

Cut a deep slit in the middle of one side of each chicken breast so that you form a deep pocket. Generously salt and pepper each side of the chicken and set aside.

In a skillet over medium heat, pour in the olive oil. Cook the peppers (leave out peppers for stage 1 Feingold) and onion for just a minute or two until they are no longer raw. Add in your garlic and spinach and cook just until spinach is wilted. Add in your fresh or dried oregano and an additional pinch of salt and pepper. Remove from heat.

If you are using feta, stuff a heaping teaspoon of feta into the pocket of your chicken, making sure to stuff it as far back as you can go. Then spoon equal amounts of spinach/pepper mixture into each chicken breast. Add the stuffed chicken breasts to the crockpot. Squeeze a small splash of fresh lemon juice over the chicken. Add the chicken stock and wine to the crockpot. Cover the lid and cook on low for 6-8 hours or high for 4 hours. Top with any optional toppings if you wish and serve. Enjoy!

My Additional Notes:
We’ll be filling ours with different things most likely. Obviously the youngest won’t have feta as he’s dairy-free. To keep the cheese from the others off of his, we’ll probably fashion a “boat” out of foil for his and put it on top of the others just in case cheese melts and runs out. I’m also absolutely sure that he and I will be adding diced black olives to ours. Because yum.

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September 8, 2013

Deep Dish Cookie Pie

Copy-pasted from the talented Chocolate Covered Katie, this is seriously all kinds of delicious.

Deep Dish Cookie Pie

(gluten-free!)

One of my Special Diet Recipes.

2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
1 cup quick oats (or certified-gf quick oats)
1/4 cup unsweetened applesauce
3 tbsp oil (canola, veg, or coconut)
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Cookie Pie.)
1 cup chocolate chips

Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)

(Calorie Note: I haven’t calculated the calories for this recipe, but a few of the commenters did. According to their calculations, the pie will have around 200 calories per slice, as opposed to 700 in a slice of traditional deep-dish cookie pie.)

March 29, 2012

Inexpensive meal ideas

From the post here: http://www.mommysavers.com/c/t/73996/favorite-meal-5-or-less This is a list of ideas that I think we would use, keeping it here for the times when we get stuck planning.

  • Maid Rites : brown 1 lb ground beef with a can of chicken broth. Drain well and serve on buns with your favorite condiments
  • Spaghetti
  • Sloppy joes: I just brown 1 lb ground beef with chopped up onion. Drain. Add squirt of mustard and enough ketcup to make the right consistency. I also add a pinch of sugar. Serve on buns
  • Burgers and fries (or tots)
  • chicken tenders- dip them in [almond] milk, then in some [gluten-free] flour seasoned with salt,pepper, garlic powder, and paprika. Pan fry them.
  • Pancakes/waffles & bacon/sausage. Fruit is good with it too.
  • Tacos
  • french bread pizza – just slice a french bread long ways and you can make 2 long pizzas. Even more savings if you top with whatever leftovers you may have in the fridge. Elliot would still need his GF pizza and Daiya cheese, but this would be cheap for the rest of us.
  • Beans N Weenies Casserole: 28 oz. Baked Beans, Pkg of Hotdogs, Pkg of Cornbread mix (check all to make sure gluten-free) Heat oven to 375 degrees, empty can of beans into 9X13 casserole dish, cover with sliced up hotdogs, then mix cornbread as directed and put that on top! Not the healthiest dish, but if you’re in a pinch financially, easy pleasy!
  • Baked potato bar (top with whatever you’ve got)
  • Garlic Chicken & Pasta: 2-4 chicken breasts, [gf] angel hair pasta, garlic cloves, olive oil, Parm cheese. -Cut chicken into cubes and saute in about 1/2 cup olive oil. With 5 or so minutes left, add 5-7 garlic cloves and continue sauteing. Don’t let the garlic burn! -Cook pasta according to directions, drain and return to pot. Pour cooked chicken, garlic, and oil over pasta. Serve sprinkled with Parm. cheese.
  • Black Beans and Salsa Chicken: boneless chicken breasts (2-3 lg) cut into bite-sized cubes, 1 can black beans drained and rinsed, 1 can corn drained and rinsed, and 1 c salsa. Put in crock pot and cook on low for 6 hours.
  • Cream Cheese Pasta: Boil up [gf] pasta, drain, add a container of softened [vegan] cream cheese flavored with herbs, stir into pasta until blended, and then just throw in whatever steamed, frozen or canned veggies you want. Chicken or Turkey would be a good add in as well.
  • Quesadillas – tortillas, cheese, and whatever meat and/or veg may be on hand
  • French toast served with bacon, breakfast sausages and/or fruit (this would be a good way to use up gf bread attempts that didn’t turn out as well as hoped. Use almond milk instead of regular in the egg mix. Make up the whole loaf, cuz the boys love them the next day with a little jam on top.)
  • Frittatas
  • Eggs with diced ham and cheese
  • Sandwiches: PBJ (plain for Jasper, grilled for the rest of us, with honey instead of J for Joshua), paninis (meat, cheese, pesto is the best combo), cold lunchmeat, grilled cheese