recipes

Preston and I like food. Actually, we love food. And, since we try really hard to eat gluten-free at our house we are trying out lots of new deliciousness! Here are some of our faves…

Banana Oatmeal Cookies – Oh my yum. These are my new favorite go-to cookies. They are moderately healthy and taste super delicious. They aren’t the prettiest cookies I’ve ever seen but hey, you can’t have it all.

Ingredients:

  • 1/2 cup whole wheat flour (I have been meaning to try it using GF flour!)
  • 1 cup oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 2 tbsp ground flaxseed meal or flaxseed – I often use both!
  • 1/4 cup honey – and maybe an extra squirt
  • 1/4 cup soy milk
  • 1/2 tsp vanilla extract
  • 1 heaping spoonful of almond butter (or any other gooey goodness – peanut butter, nutella)
  • 1 ripe banana
  • 1/2 cup chocolate chips
  • 1/4 cup walnuts (or slivered almonds)
  • Pinch of salt

Preheat oven to 350*F.

Combine all ingredients in a large bowl. Mix well until batter is blended evenly. Use a spoon to portion cookies on a greased baking sheet, approximately 1-2 inches apart.

Bake cookies for 10-12 minutes. Remove, let cool and get your cookie monster on.

Picture and recipe inspiration source

The Perfect Smoothie

1 cup Trade Joe’s Frozen Berry Medley

½ cup Trader Joe’s nonfat Greek Yogurt (plain)

1 banana

4 fresh strawberries

1 squirt honey

2 tablespoons flaxseed

1 splash orange juice

A little protein powder & some of P’s workout muscle stuff

Blend it, sip it, LOVE it!

Preston’s Favorite BBQ Pulled Chicken Dinner

  • 4 skinless, boneless chicken breast halves (about 2 pounds)
  • Salt and pepper
  • 1 onion, finely chopped (I use 1/2 because P is not huge on them)
  • 4 cloves garlic, finely chopped
  • 1-1/3 cups barbecue sauce (I use an extra cup!)
  • 1/2 cup apple cider vinegar
  • Hot pepper sauce

DIRECTIONS:

  1. Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
  2. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto steamed brown rice and serve with corn! 🙂

Momma’s Enchilada Casserole

4-5 skinless boneless chicken breast
10 corn tortillas
3 cups milk
1/2 cup butter
1/4 cup corn starch
Small can diced mild roasted green chilis
3 cups chunky salsa
Salt & Pepper
3 cups grated cheddar cheese
Chicken
1. Bake chicken in oven on broiler pan at 400 for 25mins.
Filling
1. Melt butter in large pot over medium heat.
2. Add milk and warm.
3. Add cornstarch and wisk until thick.
4. Add salt, pepper, chilis and salsa.
5. Add chicken
Make yo’ Enchiladas
1. Tear tortillas in half and layer them on bottom of greased 9X13 baking dish.
2. Add half of filling, cover in cheese and repeat tortillas, filling and cheese again.
3. Cover in foil and bake at 375 for 30 minutes, uncover and bake for 15 more minutes or until cheese is completely melted and slightly browned.
4. Help yourself to 1st, 2nd and 3rd servings of this yumminess!
 

P’s Momma’s Chicken

This is the world’s easiest recipe and Preston luurrves it! Seriously, I get excited when he asks for it because it takes 2.5 seconds to make. Grill or roast chicken breasts and then add the yummy topping:

1 cup Catalina dressing

1 cup Red Currant Jam (honestly, and jam will do)

1 package Lipton onion soup mix

Mix together and pour over chicken — we usually serve it on top of rice and with zucchini.

Pulled BBQ Chicken Tacos – This was one of those random, this-is-what-we-have-in-the-fridge-let’s-throw-it-all-together-and-hope-it-tastes-good-kind-of-nights. And it was delish.

Ingredients

Pulled chicken (I cheated and used Trader Joe’s premade pulled chicken- fast but still yummy)

Corn, corn and more corn

Pineapple Salsa

Cheese

Taco Shells

Layer on the goodness and get your grub on. Difficult, I know.

Noodle Kugel, recipe and photo from smitten kitten. I have never had any sort of kugel so I am excited to try this! (Note: This isn’t gluten free but could easily be made with gf noodles instead of egg!)

1 pound wide egg noodles
2 8-ounce packages cream cheese, softened
1 pound (16 ounces) creamed cottage cheese, full fat
1 1/2 cups sugar
1 stick salted butter, melted, plus more for greasing the baking dish
8 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup dried cherries

Preheat oven to 350 degrees. Grease a 9×13 glass baking dish.

Parboil the noodles (5 to 7 minutes) and drain them in a colander. In a very large bowl beat cream cheese until fluffy, add cottage cheese and beat for another minute. Scrape bowl down well. Add sugar and combine, then melted butter, and scrape down the bowl another time. Add the eggs one at a time, beating between additions. Add cinnamon, vanilla and mix, then stir in dried cherries. Finally, carefully mix in the drained egg noodles.

Pour into prepared baking dish and bake for one hour before checking to see if the center is set. It may need up to 30 minutes more.

If all goes according to plan, it should end up looking like this…

noodle kugel with cream cheese and cherries

3 responses to “recipes

  1. Matt Benz

    4 cups cubed seedless watermelon
    3 tbsp. lime juice
    1/2 tsp. salt
    2 tbsp. chopped mint
    1/2 cup red onion sliced very thin
    1/2 cup feta cheese
    1 tbsp cayenne pepper

    Soak the red onion in the lime juice for about 10 minutes while putting the rest of the salad together.

    Place watermelon cubes on plate, sprinkle with salt and cayenne pepper. Add Feta, and then drizzle red onion lime mixture over salad. Add mint leaves… Enjoy…

    Have Preston go to my mobile upload pictures on my FB page for a visual aid.

    Matt Benz

  2. New Recipe Megan and I made, so yummy and EASY:

    4 chicken breasts
    4 pieces Swiss cheese
    1 can cream of mushroom
    1 can cream of chicken
    1 cup white wine

    Lay chicken in a Pyrex dish with a piece of cheese on each breast.
    Mix together cream of mushroom, cream of chicken and cup of white wine.
    Pour on Top. *You can also your own seasonings to taste!

    (You are supposed to add a cup of dry stuffing mix on top, I am not a fan of stuffing though, but do as you please!)

    Bake at 350 degrees for 1 hour 30 minutes! 🙂 Enjoy M and P!

    • That sounds delicious – I will absolutely have to try that!! And I will definitely be skipping the stuffing mix – I don’t like stuffing either! 🙂

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