For this week’s recipe, I was kind of at a loss at what to fix for dinner, so I kind of just put this together as it sounded kind of good. For lack of better words, I was uninspired for what spices and herbs to use.
I created this rub using about:
1/2 teaspoon smoked paprika
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 pound of boneless skinless chicken breast.
I mixed the garlic powder, the onion powder and smoked paprika together in a bowl and rubbed it all over the chicken.
I then baked the chicken at 350 degrees Fahrenheit for about half an hour.
I am going to try to keep this post short and sweet this evening. To the best of my memory I am going to do a What I Ate Wednesday post for you guys of what I ate today.
This morning for breakfast I had:
⋅2 pumpkin spice gluten free vegan waffles with vegan spread and pancake syrup
⋅4 brown and serve turkey breakfast sausages
Around 10 o’clock this morning I had a black cherry clif bar
For lunch I had:
⋅about 1/3 cup of homemade egg salad
⋅about 15 mission corn chips
⋅a medium organic apple
⋅an oatmeal raisin cookie
⋅a jello cup
And for dinner I had:
⋅ a piece (about 3 oz) of chicken
⋅ a piece of cornbread with vegan spread and honey,
⋅about 1/3 cup egg salad
⋅a heaping cereal bowl of salad with Italian dressing
I also had a little bit of peanut butter and homemade jam while I was working on my lunch for tomorrow.
I am not vegan or vegetarian by any means. Any thing I eat that is vegan that I eat is to ensure that it is dairy free.
I loved cornbread before having to give up dairy and gluten, and it has really been sounding good the last few days. So I decided to try making a batch gluten free and dairy free, to see how it would turn out, and to go with the dinner I had made.
I used this recipe, and it turned out really good.
1 cup yellow cornmeal
1 cup gluten free flour mix (I used my brown rice flour mix)1 teaspoon xanthan gum
2 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1 cup milk (I used almond coconut milk)
Combine dry ingredients in bowl and mix well. cut in shortening until well blended. beat egg and milk together. Mix with dry ingredients until just blended. pour into well buttered 8 inch square glass pyrex. bake at 400 degrees farhenhait for 30 minutes or until done. serve warm with butter and honey.
This turned out really well. I enjoyed it.
This week, for my dinner, I made dill and smoked Paprika chicken.
For this recipe I used the following ingredients:
⋅1 1/2 pounds boneless skinless chicken thighs
⋅3 tablespoons olive oil mayo
⋅1 1/2 teaspoons spicy brown mustard
⋅1 teaspoon smoked Paprika
⋅1 tablespoon dill pickle juice
I mixed the mayo, mustard, smoked Paprika and pickle juice in a bowl and then put the chicken in a glass Pyrex. I then spread the seasonings over the chicken and baked it for 30 minutes in a 350 degree oven.
For this recipe I used:
⋅3/4 of a box of Barilla gluten free Penne pasta
⋅1 lb ground chicken
⋅1 can petite diced tomatoes with garlic and olive oil
⋅1 small cab tomato paste
⋅1 package gluten-free and dairy free spaghetti seasoning
⋅ 1 1/2 teaspoon garlic powder
⋅1 1/2 teaspoon onion powder
⋅cook the noodles in boiling water that has had olive oil and salt added
⋅cook the chicken with the garlic and onion powder until throughly cooked
⋅drain the noodles and add the cooked meat, tomatoes, tomato paste and spaghetti seasoning.
⋅heat mixture through and serve
One of my friends and I got talking about food after church this morning, and we got on the subject of Egg Salad. It sounded amazing so I am making some.
You will need:
•6 hard boiled eggs
•1/3 cup extra virgin olive oil mayonnaise
•2 Tablespoons spicy brown mustard
•2 Tablespoons diced dill pickles
•1 1/2 teaspoon dill pickle juice
•1/4 teaspoon smoked paprika
•1/8 teaspoon salt
•1/8 teaspoon onion powder
•hard boil the 6 eggs
•chop up the dill pickle pieces and mix in with the other ingredients while eggs are cooking
•once eggs have cooled for about 10 – 12 minutes chop them up
•mix all the ingredients together and chill
This week’s Recipe of the week, is another Chicken recipe I came up with.
•1 1/2 lbs boneless skinless chicken thighs
•1 1/2 teaspoon All purpose seasoning or poultry seasoning
•1 1/2 teaspoon lemon pepper
•1 Tablespoon Mango flavored rice vinegar
•1 Tablespoon lime juice
•2 Tablespoons extra virgin olive oil mayonnaise
Mix the spices, vinegar, lime juice and mayo together and rub it over the chicken.
Bake the chicken at 350 degrees Fahrenheit for about 20 – 25 minutes or until done.
I also cooked some rice, and made gravy with the juice off the meat. I added corn starch to the juices, as well as some more rice vinegar, water and all purpose seasoning.
For breakfast this morning I had two Van’s Apple Cinnamon waffles with earth balance coconut spread and pancake syrup. I also had some brown and serve turkey sausages and a fruit plate.
I drank my tea this morning while at work, I also had a clif bar for a snack.
For lunch I had a ham sandwich with applewood smoked ham, and gluten free bread. I also had an organic apple, some gluten free pretzels, a gluten free dairy free chocolate chip cookie and some cherry pomegranate jello.
For dinner I chopped up some cherry tomatoes, added some lemon juice, dried basil, fresh rosemary, sage and thyme. I then heated it up with a piece of chicken I cooked Sunday, a salad, flat bread crackers, a glass of water and a couple chocolate chip cookies.
This week’s recipe is Tomato Lime and Herb Chicken. I had picked up a container of fresh herbs in the produce section yesterday while I was at the grocery store, and then added some more to that to make this recipe today. I enjoy coming up with new healthy recipes that are gluten free and dairy free that also taste really good.
For this recipe I used:
- 1 lb of free range vegetarian fed boneless skinless chicken thighs from New Seasons
- 2 sprigs fresh rosemary
- 2 sprigs fresh time
- 4 leaves fresh sage
- about a tablespoon of bottled lime juice
- about a tablespoon of olive oil
- 1 teaspoon of minced garlic
- 1/2 teaspoon salt
- 1/8 – 1/4 teaspoon dried basil
- 3 scallions (little green onions) chopped
- 4 cherry tomatoes chopped
I preheated the oven to 350 degree Fahrenheit
I then chopped up the scallions and tomatoes, and then mixed all the seasonings, lemon juice and olive oil in a small bowl.
I then put the chicken in a glass pyrex that I had lined with foil, and then evenly distributed the seasoning mix across the top of the chicken
I baked the chicken in the preheated oven for about 25 minutes to half an hour, until the chicken was between 170 and 175 degrees farhenahit.
I am back with what I ate Wednesday!
I don’t have any pictures from breakfast this morning, as I over slept and scrambled to get out of the house on time. This morning I had gluten free & dairy free pumpkin spice waffles, some brown and serve breakfast sausages and a plate of fruit.
Throughout the morning at work I drank my tea that I had brought with me in a travel mug. At 10:00 I had a clif bar, for my mid-morning snack. I keep a stash of clif bars in my desk so that I don’t have to keep bringing them from home.
for lunch I had brought my lunch with me. I had made it last night and put it in my lunch carrier this morning. I had a gluten free and dairy free ham sandwich, an organic golden delicious apple, gluten free pretzels, a chocolate chip cookie and a cranberry splash Sierra mist.
For dinner I heated up chicken that I made over the weekend, sautéed mushrooms, a salad, some hummus and corn chips.