Meal Plan Featuring Chicken Saltimbocca Gruyere

November 15, 2013 By

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As I’ve said in previous meal planning posts we are gluten free. Sometimes we are even dairy free, but not always. Shh, don’t tell anyone, Ok? Today we are not dairy free, hence the wonderful addition of Gruyere cheese in this recipe. The melting cheese makes the most wonderful sauce for the chicken. I adore this meal. I hope you like it as much as we do.

 

Monday – Chicken saltimbocca gruyere  with mashed potatoes and green beans

Tuesday – Veal picata  with salad

Wednesday – Pork chops with potatoes au gratin and veggies

Thursday – Cuban picadillo with fried bananas

Friday – Bahn Mi Style Burger

 

Chicken Saltimbocca Gruyere

4 single chicken breasts without skin and bone

8 slices of prosciutto

5 oz of Gruyere cheese, shredded

toothpicks

3 tablespoons butter

1 glove garlic

1/2 cup white wine

juice of one lemon

 

Place one chicken breast in a zip lock bag and using a mallet, pound the breast thin. Repeat with the other chicken breasts. Layer 2 slices of the prosciutto on each chicken breast, top with 1/4 of the cheese.  Roll the chicken breast so that the prosciutto and cheese are contained inside the chicken breast. Secure with toothpicks. Repeat with all chicken breasts. In a large skillet melt the butter. Saute garlic for a moment or two and then add chicken breast. Allow the breasts to brown on each side. Add wine and lemon juice to the skillet. Reduce the heat to medium-low and cover so that the chicken can cook fully. Serve with sauce from the pan.

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Kettlecorn Pumpkin Seeds Recipe

November 11, 2013 By

 

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This past weekend we shuffled off to the local pick-your-own place and braved the rather frigid morning to get some pink lady apples, beets and swiss chard. While we were there we also bought two pie pumpkins. I love to cook them up during the fall and make some of the best tasting GFCF crustless  pumpkin pie around. But of course you can’t ignore all those amazing pumpkin seeds that come out of the pie pumpkins. I swear they have more seeds than the giant jack-o-lanters. Usually I simply roast them with a little salt, but during said trip to the farm we got 4 free Halloween pumpkins, so I’d had my fill of plain pumpkin seeds.

I decided I wanted to make some cinnamon spice pumpkins and of course I did a quick Google search to see what kind of recipes were out there. Not a single one I looked at included salt in the sugar and cinnamon blend. I thought that was really odd since, I thought everyone knows salt makes sugar taste sweeter. If you ever make a dessert and it tastes sweet but flat you can almost guarantee you forgot the salt.

So as I was measuring out the sugar I made sure to add a little salt for balance. I decided to taste the mixture to make sure it was an appropriate blend and it reminded me of Kettlecorn. I decided to stop right there and forego the cinnamon. My husband has cursed me already saying these are just too addictive! I hope you enjoy too.

 

Kettlecorn Pumpkin Seeds

1 cup of cleaned and air dried raw pumpkin seeds from your pumpkin, or seeds from 2 pie pumpkins

2 tablespoons organic sugar

1/2 to 1 teaspoon salt (taste after mixing in 1/2 and determine if it fits your taste)

olive oil to coat

Preheat oven to 300 degrees Fahrenheit. In a bowl mix pumpkin seeds with oil to coat. In another bowl mix sugar and salt, taste to make sure it suits your taste. Sprinkle sugar mixture over pumpkin seeds and stir to coat. Spread pumpkin seeds evenly on a cookie sheet taking care to try to keep them in a single layer. Roast for approximately 40 minutes, but stir every 15 minutes to prevent burning. Allow to cool, stir while cooling to prevent sticking. Enjoy!

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Pumpkin Drink made with Sugar Free Tagatose and Other New Products from NuNaturals Plus Giveaway!

October 17, 2013 By

 

Pumpkin Drink

Disclosure: I was provided with NuNaturals products with which to facilitate this recipe. NuNaturals is providing the gift pack.

With Fall here I thought I’d join the onslaught of all-things-pumpkin. My boys love having a sip of my coffee in the mornings but I don’t feel comfortable with them ingesting all that caffeine, so I decided to develop a warm pumpkin drink I can feel good about them enjoying. I picture us drinking these by a cozy fire while my husband reads us a classic book. Of course that is just a fantasy and instead they will be sitting at the table, fighting, laughing and just being generally silly. Still, it will make a fabulous memory.

NuNaturals was kind enough to send me some of their newest products to try so I opted to use their Tagatose in this Sugar Free Pumpkin Drink.

Pumpkin Drink Recipe

1 cup half and half*

1 cup Almond milk *

1/4 cup pumpkin puree

2 Tablespoons NuNaturals Tagatose **

1 1/4 teaspoons pumpkin pie spice

1 dropper NuNaturals Vanilla Stevia

Method

In a saucepan, combine all ingredients except the vanilla stevia. Warm on the stove until scalded but not boiling. Turn off the heat and add the vanilla stevia. Mix. Strain if you prefer a smoother finish or drink as is for a full pumpkin experience. You may wish to top with additional pumpkin pie spice.

* you can use any combination of milks that you prefer. I like the half and half mixed with almond milk for a very rich drink, but you can choose to do all almond milk or even half and half with cows milk.

** you may substitute other sweeteners such as maple syrup.

Our family loves NuNaturals and I even carry their stevia packets in my purse for our trips to restaurants. I like to use the stevia packets in my iced tea since they dissolve so easily and make for a delicious drink. I also keep their flavored liquid stevias (lemon and orange are my favorites) in my cabinet and use them to flavor my mineral water. Their flavored stevia liquids are made with real essential ingredients instead of artificial or synthetic flavorings, and I think they make a great addition to my water regime.

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Betty Crocker Gluten Free Baking Mixes Gift Pack Giveaway

May 23, 2013 By

 

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The information and prize pack have been provided by General Mills through MyBlogSpark. Free products were received  All opinions are my own. 

Although I like to make most of our treats (and other foods) from scratch there is always room for a decent baking mix. I know there are plenty of people out there that are super busy and they can’t always prepare their food from scratch. Or, and I’m sure if you are a mother this has happened to you, your child comes to you the night before and tells you they have a party at school the next morning and you need to supply them with a gluten free cupcake, cookie, or other gluten free treat. Yikes! That can really cause some issues. Then there are folks like my parents or my in-laws. They want to have special treats for the boys but they often don’t know what the kids can have or how to find delicious gluten free recipes. My parents don’t even own a computer, so there is no easy way for them to look up recipes and since them themselves are not gluten free, they can’t always keep a large stockpile of gluten free ingredients in their house. That is when a readily available gluten free mix such as Betty Crocker Gluten Free Baking Mixes is wonderful to have around. My parents can easily find this in their grocery store, they don’t need to hunt all over town, and the directions are simply to follow. The perfect mix.

Betty Crocker, General Mills and MyBlogSpark were cool enough to give me a beautiful baking pack that includes an 8 inch square cake/brownie pan and a baking tool set that contains a timer, spatula, rolling pin and baster.  I used the set to make up my version of Gluten Free Chocolate Chip Pretzel Bars. I hope you enjoy them as much as we do.

Betty Crocker Gluten Free Chocolate Chip Pretzel Bars-2

Recipe

4.5 from 2 reviews
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Betty Crocker Gluten Free Baking Mixes Gift Pack Giveaway
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Betty Crocker Gluten Free Chocolate Chip Cookie Mix
  • 1 stick butter softened
  • 1 teaspoon gluten free vanilla
  • 1 egg
  • 2 tablespoons milk of choice
  • ½ cup coarsely crushed gluten free pretzels
  • ¼ cup gluten free butterscotch chips (optional)
Instructions
  1. Preheat oven to 350 degrees or 325 degrees if using a dark baking pan.
  2. Prepare the Betty Crocker Gluten Free Chocolate Chip Cookie Mix as directed on package, add the milk and mix.
  3. Add the pretzels and chips (if using).
  4. Spread in 8 inch square baking dish.
  5. Bake for 20 to 30 minutes or until top is golden brown and edges are pulling slightly away from sides of pan.
  6. Cool for 10 minutes then remove from pan and cool on cooling rack.
  7. Frost with you favorite frosting if desired.
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Giveaway

General Mills and MyBlogSpark are offering a baking package just like the one I received. Please use the form below to enter. You can follow Betty Crocker on Facebook and Twitter or keep up with the latest happening on their website.

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