This is a delicious (I say that a lot...) and EASY way to fudge fried chicken for those with food allergies. It is also a healthy alternative to traditional deep fried chicken.
What you'll need:
4-5 chicken breasts (I used the thin sliced ones)
1-2 cups crushed plain chips (I used the Cape Cod Kettle Cooked chips)
McCormick's roasted garlic spice
Salt/pepper to taste
Cookie Sheet
Pre-heat oven to 450 degrees. Cut chicken into strips (I was able to get 3 strips from each thin breast). Mix chips, salt, pepper, and spice together in bowl. Roll chicken strips (sprinkle them with water as needed to make chips stick) in chip mixture. Place on lightly greased (I used a small amount of canola oil) cookie sheet and bake for 15-16 minutes.
This goes great with oven fries and salad. And you don't feel greased up when you're done eating!
Sunday, January 25, 2009
Monday, January 19, 2009
Out-of-this-World Oven Fries
This is an adaptation of the aforementioned "Shut-Up Sweet Potato Fries" recipe below. They are delicious!
What you'll need:
3-5 lb bag of red potatoes
1-2 Tbsp oil (again, canola)
Salt/Pepper to taste
Cookie Sheet
Wash and chop the red potatoes into a "fry" shape. Put fries into ziplock baggie, add oil, salt, and pepper, and shake to coat. Spread on cookie sheet and bake at 400 for 45 min to 1 hour.
Need I say more?
What you'll need:
3-5 lb bag of red potatoes
1-2 Tbsp oil (again, canola)
Salt/Pepper to taste
Cookie Sheet
Wash and chop the red potatoes into a "fry" shape. Put fries into ziplock baggie, add oil, salt, and pepper, and shake to coat. Spread on cookie sheet and bake at 400 for 45 min to 1 hour.
Need I say more?
Shut-Up Sweet Potato Fries
Ohhh, these are sooo good!
What you'll need:
4-5 Sweet Potatoes
1-2 Tbsp Oil (I use canola)
Salt/Pepper to taste
Cookie Sheet Pan
Peel and chop the sweet potatoes into a "fry" shape. Put fries into ziplock baggie, add oil, salt, and pepper, and shake to coat. Spread on cookie sheet and bake at 400 for 45 min to 1 hour. ENJOY!
That's IT. They are so delicious, nutritious, and easy to make it is crazy.
What you'll need:
4-5 Sweet Potatoes
1-2 Tbsp Oil (I use canola)
Salt/Pepper to taste
Cookie Sheet Pan
Peel and chop the sweet potatoes into a "fry" shape. Put fries into ziplock baggie, add oil, salt, and pepper, and shake to coat. Spread on cookie sheet and bake at 400 for 45 min to 1 hour. ENJOY!
That's IT. They are so delicious, nutritious, and easy to make it is crazy.
Thursday, January 8, 2009
Mashed Potato (Soup)
As a Christmas present, Grace got sick. Then, in the spirit of giving, she gave it to me and Jeff. Being sick with an allergy-free diet is the pits. It is hard enough to find food to eat when you can eat anything. It is almost impossible to find food to eat when you're sick!
Desperate to find something, anything that sounded good to our sore throats... I started digging. I came across some red (new) potatoes. I also found a large box of Swanson's low sodium fat-free chicken broth. Add a pot, and I had an idea.
What you'll need:
Red (new) potatoes
Large pot
Large box Swanson's low sodium fat-free chicken broth
Butterball turkey bacon (optional)
Put the potatoes in a large pot and cover with water. Bring to a boil and boil for 30 minutes. Drain water, and replace with Swanson's broth. Bring back to a boil and boil until potatoes are very, very soft. Once potatoes are soft, remove them from the broth (while sparing the broth) and mash in a bowl with a fork or a potato masher. Add broth from the pot as needed to get the right texture. What you have leftover in the pot is delicious mashed potato soup! You can add some of the mashed potatoes back to the pot to thicken it up a bit, but it isn't necessary.
As an added bonus, you can add some Butterball (which is allergy-free) turkey bacon that you've browned up in a skillet. It is good on the mashed potatoes and on the soup!
*Next time I make this, I am going to add some carrots, too. That would be a delicious, and nutricious addition!!
Desperate to find something, anything that sounded good to our sore throats... I started digging. I came across some red (new) potatoes. I also found a large box of Swanson's low sodium fat-free chicken broth. Add a pot, and I had an idea.
What you'll need:
Red (new) potatoes
Large pot
Large box Swanson's low sodium fat-free chicken broth
Butterball turkey bacon (optional)
Put the potatoes in a large pot and cover with water. Bring to a boil and boil for 30 minutes. Drain water, and replace with Swanson's broth. Bring back to a boil and boil until potatoes are very, very soft. Once potatoes are soft, remove them from the broth (while sparing the broth) and mash in a bowl with a fork or a potato masher. Add broth from the pot as needed to get the right texture. What you have leftover in the pot is delicious mashed potato soup! You can add some of the mashed potatoes back to the pot to thicken it up a bit, but it isn't necessary.
As an added bonus, you can add some Butterball (which is allergy-free) turkey bacon that you've browned up in a skillet. It is good on the mashed potatoes and on the soup!
*Next time I make this, I am going to add some carrots, too. That would be a delicious, and nutricious addition!!
Friday, January 2, 2009
Simple Sweet Potatoes
This is a quick, easy, tasty, and nutritious side dish that goes with almost everything.
What you'll need:
Medium-size sweet potatoes, washed and dried
Crisco
Cookie sheet
Fork
Cinnamon
Brown sugar
After washing and drying the potatoes, prick one side several times with a fork. Then coat the outside of the potato with a thin layer of crisco and place on a cookie sheet (ungreased) with the holed-side up. Put in a pre-heated 400 degree oven for one hour.
The skin will cook right off of the potato, which makes peeling so easy. Once peeled, add brown sugar and cinnamon to taste and enjoy!
What you'll need:
Medium-size sweet potatoes, washed and dried
Crisco
Cookie sheet
Fork
Cinnamon
Brown sugar
After washing and drying the potatoes, prick one side several times with a fork. Then coat the outside of the potato with a thin layer of crisco and place on a cookie sheet (ungreased) with the holed-side up. Put in a pre-heated 400 degree oven for one hour.
The skin will cook right off of the potato, which makes peeling so easy. Once peeled, add brown sugar and cinnamon to taste and enjoy!
Friday, December 26, 2008
Scrumptious Spaghetti
One of our weekly staple meals before Grace (bG) was turkey meatballs and spaghetti. After Grace (aG), I missed my spaghetti and so did Jeff. Making meatballs was out of the question because the breadcrumbs have too many allergens... and the noodles have wheat and gluten... but then Jeff came home from the grocery store with spaghetti noodles made from rice! There is a very, very small gluten-free section in the local grocery store, and he found it!
This is an easy and quick meal that fills you up without filling you out!
What you'll need:
1 jar Classico Sweet Basil spaghetti sauce (free of allergens)
1 package rice spaghetti noodles
1 lb ground turkey (I use the 99% fat free Jenny-O brand)
4-6 fresh zucchini
2 Tbsp olive oil
McCormick's roasted garlic and herb seasoning
salt/pepper
Pour 1 tbsp of olive oil in the skillet. When hot, add ground turkey, season with salt, pepper, and McCormick's seasoning, and cook until browned (break meat into bite size pieces while cooking). Wash and dry zucchini, then cut ends off and cut each piece in half length wise. Place zucchini on cookie sheet, baste each with remaining olive oil, top with McCormick's seasoning, and place in pre-heated 350 degree oven for 30 minutes. Boil noodles according to instructions on package.
When meat is browned, pour jar of sauce in skillet and stir into meat. Once sauce is warm, remove from heat, put on cooked rice noodles, add a side of zucchini and enjoy.
*Another yummy way to do this meal is to skip the noodles and put the meat and sauce right on the zucchini logs. You can keep the zucchini big like above, or cut down to smaller sticks.
This is an easy and quick meal that fills you up without filling you out!
What you'll need:
1 jar Classico Sweet Basil spaghetti sauce (free of allergens)
1 package rice spaghetti noodles
1 lb ground turkey (I use the 99% fat free Jenny-O brand)
4-6 fresh zucchini
2 Tbsp olive oil
McCormick's roasted garlic and herb seasoning
salt/pepper
Pour 1 tbsp of olive oil in the skillet. When hot, add ground turkey, season with salt, pepper, and McCormick's seasoning, and cook until browned (break meat into bite size pieces while cooking). Wash and dry zucchini, then cut ends off and cut each piece in half length wise. Place zucchini on cookie sheet, baste each with remaining olive oil, top with McCormick's seasoning, and place in pre-heated 350 degree oven for 30 minutes. Boil noodles according to instructions on package.
When meat is browned, pour jar of sauce in skillet and stir into meat. Once sauce is warm, remove from heat, put on cooked rice noodles, add a side of zucchini and enjoy.
*Another yummy way to do this meal is to skip the noodles and put the meat and sauce right on the zucchini logs. You can keep the zucchini big like above, or cut down to smaller sticks.
Sunday, December 21, 2008
Twisted Turkey Burgers
Even before I was on this crazy "diet," Jeff and I ate more turkey burgers than we did beef burgers. I personally think that they taste better, and Jeff agrees. After cutting all the allergens out of my diet, I could no longer enjoy the turkey burger in the "normal" way. You can't replace a bun, but you can get creative!
And that's exactly what I did one day...
Tired of eating just plain turkey burgers, I started thinking of other things I could put on it to "spruce it up." Then it hit me, Peach Salsa! (I tried this before I made the "Tasty Turkey" recipe below). It's easy to do. I get pre-pattied turkey burgers (Jenny-O brand), grill them up in my cast-iron skillet with a little bit of McCormick's roasted garlic and herb, and when they are nice and brown, I add a tablespoon (give or take) of Braswell's Peach Salsa right on top.
This is really good with a salad... try putting romaine lettuce, spinach, raisins, and craisins in a bowl and add some Kraft Zesty Italian dressing (which is allergy-free). And don't forget the chips! Cape Cod Kettle Cooked plain or russet are both allergy-free and delicious!
And that's exactly what I did one day...
Tired of eating just plain turkey burgers, I started thinking of other things I could put on it to "spruce it up." Then it hit me, Peach Salsa! (I tried this before I made the "Tasty Turkey" recipe below). It's easy to do. I get pre-pattied turkey burgers (Jenny-O brand), grill them up in my cast-iron skillet with a little bit of McCormick's roasted garlic and herb, and when they are nice and brown, I add a tablespoon (give or take) of Braswell's Peach Salsa right on top.
This is really good with a salad... try putting romaine lettuce, spinach, raisins, and craisins in a bowl and add some Kraft Zesty Italian dressing (which is allergy-free). And don't forget the chips! Cape Cod Kettle Cooked plain or russet are both allergy-free and delicious!
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