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Category Archives: Gluten Free

Light Chicken and Veggie Casserole (Medifast & GF)

This recipe contains 4 servings of 1 lean, 2 greens, 1/4 healthy fat, and 3 condiments.

Ingredients

  • 1 lb. chicken, raw, cut into small cubes
  • 1/2 c light sour cream
  • 1 c mozzarella or Italian blend cheeses, divided
  • 1 tsp garlic powder, divided
  • 1/2 tsp ground thyme
  • 14oz frozen broccoli, cut into small pieces
  • 1/4 c water
  • 16oz baby spinach leaves, stems removed
  • 1 tsp butter or margarine
  • 1/4 c onion, diced small
  • 3 cloves of garlic, diced small

1. Preheat oven to 400. PAM a 9×9 baking dish.

2. In a medium bowl, combine the raw chicken cubes, light sour cream, ½ tsp garlic powder, and ½ tsp ground thyme. Stir until the sour cream and seasonings are evenly distributed.

3. In a large skillet, melt the butter or margarine. Add the onions and garlic. Cook over medium heat until fragrant and soft, about 7-10 minutes. Stir in the broccoli and water. Cover and cook for 10 minutes.

4. In a medium skillet, cook the spinach until soft, about 10 minutes, stirring occasionally.

5. In a large bowl, combine the broccoli mixture, spinach, and chicken mixture. Stir until combined. Add ½ the cheese and stir.

6. Pour the mixture into the casserole dish and top with the remaining cheese. Bake covered for 20 minutes. Remove the cover and bake for an additional 20 minutes.

Light chicken and veggie casserole step 6

Recipe created by Me! : D

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6 Comments

Posted by on May 23, 2015 in Chicken, Gluten Free, Medifast

 

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Favorite Thanksgiving Recipes

These are some of my favorite recipes to make for Thanksgiving. Whether you’re going to a small family gathering or a large party, these recipes will be a hit. I’ve included appetizers, soups, veggie sides, dressing, and dessert recipes below. I’ve also included a few Gluten Free and Medifast recipes, for those who need them.

This year, I’ll be making Baked Cheesy Broccoli Patties (Medifast and Gluten Free)Herb Stuffed Brussels Sprouts (Gluten Free), and Carrot Cake with Vanilla Cream Cheese Frosting. I could eat my weight in the Broccoli Patties, the Herb Stuffed Brussels Spouts are my favorite way to cook Buressels sprouts, and the carrot cake is to die for!

Enjoy!

Starters/Appetizers

Garlic Hummus
Rosemary and Thyme Cheese Ball

Soup/Base

Cream of Mushroom Soup from Scratch (Gluten Free)

Dressing

Turkey Sausage Dressing

Pastas and Salads

Pasta Salad
7 Layer Salad (Medifast)
Mushroom and Asparagus Risotto

Veggie Sides

Baked Cheesy Broccoli Patties (Medifast and Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Bacon and Herb Stuffed Mushrooms
Herb Stuffed Brussels Sprouts (Gluten Free)

Stuffed Zucchini Boats
Marinated Mushroom and Asparagus Warm Salad
Simple Seasoned Brussels Sprouts
Cheesy Broccoli Casserole (Medifast)
Squash Gratin (Medifast)
Roasted Garlic Mashed Cauliflower (Medifast)

Desserts

Carrot Cake with Vanilla Cream Cheese Frosting
Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache
Easy Apple Crisp Bars sweetened with Honey (Gluten Free)
Peanut Butter and Dark Chocolate Cookies (Gluten Free)
Blueberry Coffee Crumble Cake
Gingerbread Spice Cake

Turkey Sausage Dressing

Turkey Sausage Dressing

Baked Cheesy Broccoli Patties

Baked Cheesy Broccoli Patties

Zucchini Boats

Stuffed Zucchini Boats

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

 

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Baked Cheesy Broccoli Patties (Medifast and GF)

I will never again make a broccoli, rice, and cheese casserole. This recipe is THAT good! I can eat the whole batch in one sitting and still crave more.

The entire recipe counts as 1 Lean and Green Meal + 1 Medifast snack.

These are great served with grilled chicken or Parmesan Chicken Strips and Roasted Garlic Mashed Cauliflower.

Ingredients

  • 1 tbsp onion, finely chopped
  • 8 oz frozen broccoli
  • 1 pack Medifast Multigrain Crackers or 1/2 c gluten free breadcrumbs if you’re not on Medifast
  • 1/2 cup cheddar cheese, reduced fat, shredded
  • 1/4 cup Egg Beaters or 2 eggs
  • 1/2 cup water (optional)
Baked Cheesy Broccoli Patties

1. Preheat oven to 400. Line a cookie sheet with parchment paper

2. I like to cook my broccoli in a skillet over the stove, but if you prefer the microwave, feel free to do so and skip this step. If you want to use the stove: add the frozen broccoli and water into a large skillet. Cook over medium-high heat until cooked but still firm, about 10 minutes. Remove from heat. .

3. Chop the broccoli into small pieces. Place into a medium mixing bowl.

4. Crush the multigrain crackers until they’re the consistency of breadcrumbs.

Baked Cheesy Broccoli Patties

5. Add the onion, cheddar cheese, and breadcrumbs to the mixing bowl with the broccoli. Stir until the breadcrumbs are mixed throughout. Stir in the Egg Beaters.

6. Bake for 20 minutes, or until firm. Flip the patties over – they should be a nice golden brown – and bake for an additional 7 minutes to brown the other side.

Remove from oven, cool for a few minutes, then enjoy!

Baked Cheesy Broccoli Patties

Based off of the recipe found on Po’ Man Meals

 
 

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Spinach and Mushroom Smothered Chicken (Medifast & GF)

This entire recipe counts as 5 lean, 3 green, and 2 healthy fats. Feel free to double or triple the amount of spinach if you’re a spinach fan like I am. Personally, I didn’t think one 6 oz bag of spinach was enough, since it shrinks so much. This meal should be split into 4 servings of 1 chicken breast each. For a rounded Lean and Green meal, add 2 more greens.

If you’re going gluten free, make sure the cheese you use is labeled as certified gluten free.

Spinach and Mushroom Smothered Chicken

Ingredients

  • 6 oz bag raw spinach leaves
  • 2 oz cream cheese, softened
  • 2 cloves garlic, minced (I use 2 frozen garlic squares because you don’t have to bother mincing the garlic yourself)
  • 8 oz baby bella mushrooms
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp ground thyme
  • 4 chicken breasts
  • 4 slices mozzarella cheese, reduced fat

Spinach and Mushroom Smothered Chicken

1. Preheat oven to 400. Sprinkle 1 tsp garlic powder, salt, and ground thyme on one side of the chicken breast. PAM a 9 x 13 glass casserole dish. Place breasts seasoned side up in the casserole dish. Bake uncovered for 15 minutes.

2. If using frozen garlic, melt the garlic squares over medium-high heat in a large skillet. If using fresh garlic, mince the garlic cloves, lightly PAM the large skillet, and cook garlic over medium-high heat for 1 minute.

3. Remove the stems from the spinach and add leaves to the skillet one hand-full at a time. The spinach reduces significantly when it wilts. Cook until all leaves are wilted, about 10 minutes, stirring occasionally. Add the cream cheese to the wilted spinach and stir until melted. Remove from heat.

7. Gently wash the mushrooms and remove the stems. Slice the caps into 1/4 inch wide slices. Add the mushrooms to a large skillet and season with 1 tsp garlic powder, salt, and ground thyme. Cook over medium heat until browned, about 7 minutes, stirring occasionally. Remove from heat and combine with the creamed spinach.

5. Remove the chicken from the oven and flip the chicken over. Divide mushroom and spinach mixture over each chicken breast. Cover the chicken with one slice of mozzarella. Cook another 10 minutes or until cheese is melted and chicken is cooked throughout.

Enjoy!

Spinach and Mushroom Smothered Chicken

Based off of the recipe found on Bacon, Butter, Cheese & Garlic

 
6 Comments

Posted by on July 6, 2014 in Chicken, Gluten Free, Medifast

 

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Pretzel Chicken with Honey Mustard Dipping Sauce (Gluten Free)

Chicken soaked in honey mustard, dredged in pretzel crumbs, and baked to perfection. What more could you want? The honey mustard dipping sauce is divine. You won’t want to use store bought honey mustard again.

Ingredients

  • 1 pound of chicken
  • 1 tbsp olive oil
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • 2 tbsp water
  • 3 tbsp red wine vinegar
  • 16 ounces pretzel sticks (gluten free if needed)
Pretzel Chicken with Honey Mustard Dipping Sauce

1. Preheat oven to 400. Line a cookie sheet with parchment paper.

2. If you have a food processor, pulse the pretzels until they’re broken into very small pieces, you don’t need it to be a fine powder. If you do not have a food processor, pour the pretzels into a large Ziploc bag and gently beat with a rolling pin, mallet, or the flat end of a meat tenderizer. Be careful not to poke holes in the bag, you don’t want pretzel dust everywhere. Pour the pretzels into a bowl.

3. In a small mixing bowl, or food processor, combine the oil, mustard, honey, water, and vinegar. Divide the mustard into two bowls. Put one bowl to the side for dipping after the chicken is finished cooking.

4. Dip the chicken strips into the honey mustard bowl, making sure every inch is covered in honey mustard. Remove the chicken from the honey mustard and place in the bowl of pretzels. Roll the chicken around until all edges are covered in pretzels.

I used my fingers, but feel free to use tongs for this step if you prefer. If you need more honey mustard, pour a little bit from the bowl you set aside earlier. Be sure to keep the clean honey mustard away from anything contaminated with raw chicken. When you’re finished dredging the chicken, toss the remaining honey mustard and pretzels since they’ve touched raw chicken.

Pretzel Chicken with Honey Mustard Dipping Sauce

5. Place the chicken on the cookie sheet about 1 inch apart. Bake for 15 minutes, flip the chicken, then cook for 5 – 10 more minutes. The chicken should be white throughout. If you’re not sure, cut open a piece of chicken and make sure it’s not pink in the middle.

Serve with remaining honey mustard.

Pretzel Chicken with Honey Mustard Dipping Sauce

Based off of the recipe found on Cinnamon Spice and Everything Nice

 
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Posted by on February 21, 2014 in Chicken, Dip, Gluten Free

 

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Grilled Zucchini Roll-ups with Herbs and Cheese (Medifast & GF)

Another classy and quick appetizer for any occasion!

For those on Medifast, this recipe equals about 7 greens and 4 healthy fats. The amount of greens depends on the amount of zucchini that you use. I’m not including olive oil in this calculation, since you can use PAM instead. This recipe doesn’t divide evenly, but you can split it into two servings of about 3 1/2 greens – slightly more than you need for a lean and green meal – and 2 healthy fats. You would need to add a lean to round out this meal.

Ingredients

  • 3 small zucchini
  • 1 tbsp olive oil or PAM for Medifast
  • Salt
  • 2 ounces cream cheese
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 ounces baby spinach, stems removed
  • 1/3 cup basil leaves
Grilled Zucchini Roll-ups with Herbs and Cheese

1. If you have a George Foreman, preheat for 5 minutes. If you don’t have a George Foreman, you can use a grill or a grill plate over the stove. Using a mandolin, or a sharp knife, carefully slice the zucchini into 1/4 inch thick slices. You’ll probably want to discard the outermost slices, but leave on the skin. If you don’t have a mandolin, I suggest you invest in one. They’re inexpensive – I bought mine from Aldi for $4 – and versatile. I use mine regularly.

2. Lightly brush both sides of the zucchini with olive oil or lightly spray with PAM. Lightly season with salt. Grill the zucchini until tender, about 3 minutes for the George Foreman or 4 minutes per side on a grill. You don’t want the zucchini to be fall-apart-tender, you still want it to be a little firm. It needs to be tender enough to bend without breaking and firm enough to hold the filling.

Grilled Zucchini Roll-ups with Herbs and Cheese

3. In a small bowl, combine the cream cheese, parsley, rosemary, thyme, and 1/2 tsp salt.

4. Spoon about 1 tsp of the cheese mixture on one end of each zucchini slice. Gently spread the cheese mixture as best you can. I found that fingers work better than spoons, but it’s also a lot messier. Top the cheese with a few spinach leave and a small basil leaf.

Grilled Zucchini Roll-ups with Herbs and Cheese

Roll up the zucchini and place seam side down on a platter. I added a toothpick for easy distribution and eating.

Enjoy!

Grilled Zucchini Roll-ups with Herbs and Cheese

Based off of the recipe found on FoodNetwork

 

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Cream of Mushroom Soup from Scratch (Gluten Free)

I’ve wanted to find a recipe for cream of mushroom soup for a while now. I’ve always hated using canned cream of mushroom soup, it’s just so unhealthy. I’m proud to say I now have a viable alternative and it’s oh so simple to make!

Let me warn you though, while this soup is great for baking, I wouldn’t suggest eating it like a soup. I’m working on another recipe for that.

Also, if you plan on using this for a baked dish that involves watery vegetables like spaghetti squash, cauliflower, or even shiritaki noodles, I’d suggest making the soup thicker. The soup will thin out while baking, since the vegetables will release water. If you’d like to do so, combine 1/4 cup cold water with 1 tbsp corn starch, stir well, then add to the soup. Cook over medium-high heat until thick. This should only take a minute or two. If the soup is hot enough, you should see a change almost immediately.

If you’re a huge fan of mushrooms like I am, feel free to double the amount of mushrooms while cooking or toss in more mushrooms once you’ve added the soup to your dish.

Makes 1 2/3 cup of soup.

Ingredients

  • 2 tbsp butter
  • 3 tbsp flour or corn starch if you’re going Gluten Free
  • 1 1/2 cups milk
  • 1/2 cup fresh baby bella mushrooms, diced small
  • 1/2 tsp ground thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp celery flakes (optional)
  • 1 tsp salt

1. In a medium sauce pan, melt the butter. Add the flour and stir until a paste is formed. Add the mushrooms and stir to coat the mushrooms in butter/flour mixture. Stir in the seasonings.

2. Starting with 1 tbsp, slowly whisk in the milk. Once the tbsp of milk has been incorporated, add a little bit more. You’re adding the milk in slowly so that clumps are not formed.

3. Once all the milk has been added, cook over medium-low heat for 10 minutes, stirring occasionally. Raise the heat to medium-high and cook until bubbling and thick, about 10 minutes, stirring frequently.

Cream of Mushroom Soup from Scratch

Based off of the recipe found on A Proverbs 31 Wife

 
 

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