Chicken-Bacon Roll Ups

Last week my husband made this delish dish, so I  thought I’d pass it along.  I was nervous about the sauce, but it really was great! I’m way sad I didn’t take a picture of this one.  My husband always makes pretty food.
Chicken-Bacon Roll Ups
Here’s what you need:
3 skinless, boneless chicken breast halves (pounded flat) 6 slices cooked bacon                                                                3 slices muenster cheese (cheddar or provolone would work too)
Mix together for Sauce:
1/2 cup ketchup
1/2 cup mayonnaise
1/2 cup apricot jam
Here’s what you do:  once you’ve pounded your chicken flat, lay a slice of cheese and 2 bacon strips on there.  Now roll them up and stick toothpicks in them to hold them together.  Put them in a 9x13 baking dish and pour sauce over top.  Bake at 350 degrees for about 35 min, until chicken is cooked.
We ate it with baked potatoes and we thought it would probably also be good over rice.  We also thought if you weren’t into the sauce it would be good with regular bbq sauce, but try it first.  See what you think…it’s good stuff!

Something New...

Finally I did it. I tried something new again, and it NOT disapoint! I made this recipe for Pesto Chicken and Sweet Potatoes from Crockpot 365 and it was absolute heaven! Because we simply couldn't last one meal without some kind of carb, I served the chicken over Tinkyada Spiral pasta, which I covered in a little butter and a lot of parmesan cheese (I felt justified since this version of pesto didn't call for any). It was delicious! I highly recommend this one.

For Dinner This Week...

I thought I would share one of my current favorite dinners. It's so easy. Tinkyada is by far my favorite brand of gluten-free pasta. It's great because it can hold-up to a little over-cooking and the texture really is just like "real" pasta. This Classico Pesto is delicious. I bought it for about $2.50 at WalMart. At Super Target I saw a Classico Sundried Tomato Pesto that I'll be testing out ASAP.

All I did was cook the pasta according to the directions and then stir in the Pesto, right from the can. I didn't add any meat, I don't think it needs it. If you want meat I think chicken would be yummy. I also have a recipe for homemade pesto if you want to try that.

Here's What's For Dinner Tonight

Another new recipe...this one earned my husband's approval. =)

TOFU MEATLESS TACOS

1/2 c water

1/4 c lentils, rinsed and drained

1/4 c chopped onion

1 (8 oz) can tomato sauce (or enchilada sauce)

1/2 package taco seasoning (5 tsp)

8 oz firm tofu, drained and finely chopped

In saucepan combine water, lentils, and onion.  Bring to boil; reduce heat.  Cover and simmer 30 min or till lentils are tender & liquid is absorbed.

Stir in tomato or enchilada sauce and taco seasoning into lentils.  Simmer uncovered for 5 minutes.  Stir in tofu; heat through.  Serve on warmed tortillas or taco shells.  Top with lettuce, tomato, cheese, avocado, and salsa.

Spinach Lasagna

My sister-in-law made this for us this weekend and it was delicious! We'll be making it again soon.


SPINACH LASAGNA

1 (16 oz) container cottage cheese
1 (10 oz) package frozen spinach (thawed and drained)
3 C. Mozerella cheese
1/2 c. parmesan cheese
2 eggs, beaten
1 (26 oz) jar spaghetti sauce
1 box Oven-ready lasagna noodles (I use Tinkyada)

Preheat oven to 350. Mix cottage cheese, spinach, 2 cups mozerella cheese, 1/2 c parmesan cheese and eggs. Layer sauce, cottage cheese mixture, spinach and noodles in 9x13 pan. Repeat layers and top with 3 noodles, sauce, and 1 cup mozerella cheese. Bake 45 min. Let stand 10 min before serving.

Awesome Sugar Cookies

It's been forever since I've posted. That's mostly because it's been forever since I've tried anything new. I guess I've been a little lazy. Today I snapped out of it. We needed sugar in a BAD way. I found a new recipe for sugar cookies on the Sunflower Market website that I changed just a little and I loved the way they turned out! Try it...

Sugar Cookies
1 c. shortening (I like the "butter flavored" for baking)
1 c. sugar
2 eggs
1/2 tsp. vanilla
3 c. Gluten-Free Flour Blend (I used Bob's Red Mill "All Purpose.")
1 1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. sour cream (I have used vanilla yogurt instead with equally great results)


Cream shortening and sugar. Add eggs and vanilla. Mix well. Mix together dry ingredients and add to creamed mixture with sour cream; mix until smooth. Cover bowl and chill for at least 1 hour. Roll dough 1/4 inch thick and cut into shapes. Bake for 8-10 min at 350 degrees. Frost when cooled. I like this frosting.


***I meant to put a picture right here of the most precious little girl with frosting all over her hands and face. If it weren't for the frosting all over my own hands, I probably could have accomplished that. Oh well.

Sunflower Market

Today we went shopping at the Sunflower Market, which is new to our area.  You really ought to see if there's one by you!  It's a famer's market store, so lots of local and gluten-free stuff.  I buy my quinoa there in bulk.  I also like their prices on some mixes and canned things.  They have great produce for awesome prices (not everything, look for what's on sale).  It surprised me, however, that I found whole milk for my baby for $1.69 a gallon!!!  I was planning on stopping at a "regular store" on my way home, assuming that it would be really over priced.  That'll teach me!

Go check it ou!