Gluten Free Chicken Foil Packets Recipe

Like most men, my husband loves to grill out in the summer. I prefer cooking in the oven and on the stove so I let him do the outdoor cooking. If you haven't done foil packets your missing out on an easy meal. I've cooked chicken and beef in them and and you can add nearly any vegetable you like.

This is what I threw together for our supper today.

Boneless skinless chicken tenders

Red Bell Pepper

Green Bell Pepper

Onion

Potatoes

Melted butter

Season salt

Salt and Pepper

Heavy tin foil or double layer regular foil

Ok, first I tore off sheets of foil about 18" long. I did not have the heavy duty so I used two pieces together. I then sprayed the top with pam (you can also use olive oil)

Next chop your potatoes into thin slices, layer them on the sprayed foil. I topped this with some chopped onion and drizzled it with the melted butter. Now place your chicken tenders over the potatoes and then your slices of peppers. Sprinkle with your favorite seasonings. 

Fold your foil into packets.  (There are lots websites explaining different ways to do this.)

Now you can add them to a hot grill or bake them in the oven on a baking sheet.

Because we are expecting rain, I baked mine in the oven at 350 for 1 hour.

Caution: These will be very hot and the steam can burn you when you open your foil. 

The potatoes nearly melt in your mouth and the chicken is super moist and tender!

Fire up your grill today and try one of these foil packets, you can have white rice as a side dish instead of the potatoes or fish instead of chicken. 

If you come up with a great combination, please share it with us below.

Take time to enjoy the flowers blooming, the birds singing and the sunshine!  Kiss a baby, pet a dog, and do something kind for someone....

Val

Cauliflower Crust Grilled Cheese Recipe *Updated*

Spring is nearly here and soon we will breaking out the tee shirts, shorts and heaven forbid the swimsuits! Time to get active and start eating healthy.

I love a grilled cheese sandwich but found a healthier option while watching Dr. Oz.  If you like cooked cauliflower you will probably enjoy this recipe. Don't expect it to taste like a grilled cheese, there is no bread and the strongest flavor is the cauliflower.

 1 head cauliflower, cut into small florets (should yield 3 cups of cauliflower
1 egg, lightly beaten
½ cup shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

I used a large head of cauliflower and it made 3 sandwiches. I don't have a food processor so I tried using my blender, that was a mistake. I could only grate a few pieces at a time and it was taking forever. I ended up using my old school hand grater and it was much faster and shredded the cauliflower into very fine pieces.

UPDATE *Since I posted this recipe I have found green giant riced cauliflower In the freezer section. This will eliminate alot of hard work grating a head of cauliflower. Might want to pick up 2 bags because I'm not sure how much it will make.

Cauliflower crust “bread” slices

Preheat oven to 450°F (220°C) 
Line a baking sheet with parchment paper and lightly coat with canned spray. Set aside.

In a food processor rice the cauliflower florets ( I used a hand held grater)

Place cauliflower rice into a microwave-safe dish and microwave on high for 7 minutes, until cooked.

Put the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can. This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.

Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt and pepper and mix well.

Spread cauliflower mixture onto the lined baking sheet and shape into squares.

Place in the oven and bake for about 10 minutes on one side, carefully flip over and cook another 5 mins.

Remove and let cool 10 minutes before removing.

Assemble cauliflower crust grilled cheese

Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread (preferably the top part).
Place one slice of bread in the pan, buttered side down, add a slice of cheese  (I use colby jack) then top with the remaining slice of cauliflower crust bread, buttered side up.

Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

I was pretty pleased with my first attempt at making these! I didn't even break any of the slices when I flipped them. I sprinkled a little more salt and pepper before testing the appetizing square of toasted cauliflower and cheese.

It was delicious!!

Unfortunately I did not know that my husband hates cooked cauliflower! He loves it raw but can't stand the taste when it's cooked. Like a good hubby he ate one sandwich but I could tell he didn't like it. As for me and the dog (she loved it too) we will be making this again.

Udi's Chicken Florentine Review

I've never been crazy about eating frozen diet meals but before I went gluten free I managed to lose weight eating them.  Going wheat free may be better for your health but it didn't do much for my weight management.

Finally more companies are coming out with frozen gf meals and I am more than willing to try them. Our local Walmart is now offering Udi's products and I couldn't resist purchasing this one.

The individual size Chicken Florentine includes gf fusilli pasta tossed with seasoned grilled chicken, spinach and roasted tomatoes in a parmesan and white wine sauce. The chicken is raised without antibiotics, which is a plus for me.

Microwaving for a quick 3:45 mins. it comes out steaming hot, so as per the box I recommend letting it sit for a least 1 min.  I also prefer to pour mine into a nice dish instead of eating from a cardboard container. 

The pasta looks pretty much like the photo on the box. Not  overloaded with chicken but enough to satisfy me. I actually think it tastes better than some of my old diet meals. 

Over all I was very pleased with this product. And at only 330 calories it fits into my diet plan too!

Thank you Udi's for giving me new options! Can't wait to try the alfredo but it's not yet available here.

Keep thinking Spring...it's nearly here!

Val

Snow snow go away!!

Mother nature never cooperates when you want her to. I had wished for a white Christmas but she just couldn't make it happen this year. After the decorations and trees are all taken down I really don't care if we ever get any snow.

 The younger kids of course love the snow, praying that they get enough of the fluffy white stuff so that the district calls off school. Of course the kiddos don't have to shovel, scrape windshields or drive in it, so what seems fun to them is a burden to us.

 In a one week period we ended up with  15.5 inches of it....and with this season being well below average temps it's not going anywhere for a while.

 

Thanks to my husband, I now own a heated birdbath for my little feathered friends! The snow nearly covered the entire thing.

Since the majority of the snow hit on a weekend, I decided to have some fun with it myself. I asked my granddaughters if they wanted to come play, but stupid me I forgot their generation doesn't play outside! It's quite sad really, what electronics and technology has done to our children.

No worries, I proceeded to throw on my old snowsuit, boots and gloves and ventured out into the vast, desolate white landscape. It was really quite pleasant outside, I shoveled a path for our mail lady and then attempted my first snowman in 30 years!

The snow packed really well. I had wanted to make a large life size Olaf but found it to much of a challenge for this old gal. I ended up with a little 3 foot snow sculpture that took me about 1.5 hours! Surprising I never got cold or wet.

A little food color, sticks and a carrot finished my project. My neighbors must have thought I was nuts, but I had an awesome time!

So if life hands you lemons, make lemonade. If it covers you with snow, make a snowman! Make the best of your day.

You don't need kids to have fun!
Val

Gluten Free Pork Chop Recipe

Ask my husband any day what his favorite Pork chop recipe is and he will always answer "Pork chops with stuffing and mushroom gravy".  I must admit I'm not a big fan of chops but I really love them cooked this way. Add some mashed potatoes and a veggie and you have a delicious meal.

• Ingredients
• 4 pork chops
• salt and pepper
• 2 cups  bread (soft, cubes) I used Udi's gluten free
• 2 tbsps onions (chopped)
• 2 tbsps butter (or 2 tablespoons margarine, melted) 
• 2 tbsps water
• 1/4 tsp poultry seasoning 
• 1 can progresso creamy mushroom soup
• 1/4  to 1/2 cup water

Directions

Preheat oven to 350

In skillet sprinkle chops with salt and pepper then brown on both sides

In medium bowl mix breading ingredients adding water last. Add just enough water to make the breading stick together

Put chops in casserole dish and dallop a serving of stuffing on top of each one.

Pour the mushroom soup around the pork chops

Bake for 1 hour


In the mean time you can peel and boil some potatoes on the stove. The mushroom gravy is good served over the top of your mashed potatoes!

I hope you enjoy these as much as we do.

Think Spring and stay healthy!
Val

Blake's Gluten Free Chicken Pot Pie Review

I recently stopped by our local health store to check out their gluten free items. Browsing through the frozen section I nearly missed seeing this Chicken pot pie. It was a brand I have never heard of or tried before and it was a bit pricey but hey, I haven't had a pot pie in years!

Blake's Chicken Pot Pie is made with organic vegetables and a sweet corn bread crust.  The chicken is all white meat and raised without antibiotics. Reading the directions I decided to go with the express cooking: Cooking in the microwave 3 minutes then transferring to the oven for 30-35 mins.

It's a good thing they recommend placing it on a cookie sheet because it does bubble over some.

Hoping it cools quickly because it is too hot to eat!!

Ok, here's the verdict...

It was loaded with plenty of tender white chicken. The vegetables carrots, peas and potatoes were plentiful and appetizing. I wasn't crazy over the crust but the rest of the ingredients made it more than acceptable. Only 310 calories fits my diet plan quite well.

A bit on the costly side but it was worth every bite!! I will be making room in my freezer for more of these...

Do yourself a favor and give it a try!

Stay Healthy!
Val

Yum...Gluten Free Chocolate Pudding Cake Recipe!

TGIF....Yes!

Not going to be much of a weekend, the forecast is calling for 4 - 7" of snow and possible ice. Time to go to the recipe box for some comfort food! Of course for me that usually means something with chocolate in it.

I have an awesome recipe for chocolate pudding cake but will be attempting to make it gluten free for the first time.

Ingredients

For the cake:

• 1 cup gluten free flour
• 3/4 cup white sugar
• 2 tbsp Baking Cocoa
• 2 tsp baking powder
• 1/2 tsp xanthan gum
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp butter, at room temperature
• 1 tsp vanilla extract
• 
  

For the pudding layer:

• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 tbsp Baking cocoa
• 1/2  cup hot water

Directions

For the cake:

• Preheat oven to 375 degrees and grease a 9" inch round cake pan or pie plate.
• Whisk together the dry ingredients for the cake: flour, sugar, cocoa, baking powder, xanthan gum, cinnamon and salt.
• In a separate bowl, mix together the butter and milk (if you have trouble combining them, you can heat them in the microwave for 5 second intervals, whisking in between until they are at the same temperature).
• Stir vanilla extract into the oil/milk liquid mixture.
• Pour the liquid ingredients into the dry ingredients and stir with a spatula until just combined.
• Pour batter into the prepared pan and smooth over the top.

For the pudding layer:

• Combine the sugars and cocoa.
• Spread them evenly over the cake batter.
• Then, pour the water over the top, making sure it is evenly distributed.
• Do not stir. The cake will rise to the top and the pudding will set at the bottom with the sugars creating a crispy top layer.
• Place the cake in the oven and bake for 30 minutes. 
• The cake is done when the edges are crispy and the top is dry to the touch.
• Let cool for 10 minutes.
• Serve warm with vanilla bean ice cream or whipped cream.  (I added pecans and hot fudge sauce over the top) 

The top looks done so I took it out after 25 minutes.

After letting it sit , I used an ice cream scoop to put it in a bowl. I love pecans and decided to sprinkle some on top, I also had some hot fudge sauce so I drizzled some of that on too!!

This recipe turned out great! Hot and moist but not overly rich. Pretty easy to make with ingredients already in the house. It certainly satisfied my sweet tooth....if you're snowed in (and even if you're not) I highly recommend whipping this together, wrap up in a warm blanket and watch a good movie!

Have a great weekend

Val