Cheesy Garlic Cauliflower Bread Sticks

My little girl has started showing sensitivity to wheat, so we are eliminating wheat from her diet to see if her tummy gets better. So far, we are on week 1 of no wheat and she hasn't complained of her tummy hurting once! Which is good, but she loves bread. I mean LOVES it! Especially dinner rolls and bread sticks. I ran across this recipe about a year ago and never made it, but decided to based on our new situation and she really liked these bread sticks! My husband LOVED these. So I'm sharing :) I have no idea where this recipe came from and I tweaked it a bit anyway so I'm claiming it as my own!

These tasty little bread sticks are gluten free because the "flour" is nothing but steamed and finely chopped cauliflower! So healthy! We paired them with a side of marinara sauce and they are fantastic! If you love a garlic taste, you'll like these a lot!  Feel free to double this recipe for more bread sticks. 

Enjoy!

Ingredients:

• 1 cup cooked, finely chopped cauliflower
• 1/2 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 egg, beaten
• 1 tsp dried oregano
• 1/2 tsp crushed garlic
• 1/2 tsp garlic salt
• olive oil

Ingredients for Topping:

• 2 cloves of garlic (add more if you LOVE garlic...I used 5 cloves)
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated mozzarella cheese

Directions

Preheat over to 450 degrees. Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft (about 15 min). Place in a chopper and chop finely. 

NOTE: One large head of cauliflower should produce approximately 3 cups of riced (finely grained) cauliflower. The remainder can be used to make additional pizza crusts immediately , or can be stored in the refrigerator for up to 1 week.

Prepare a baking stone or baking sheet by spreading a small amount of olive oil on it. Make sure it is a small amount, because if you use too much, it will drip into your oven and cause a lot of smoke.

In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and mozzarella. Add oregano, crushed garlic and garlic salt. Stir until well combined.

Now you are ready to transfer the contents to the baking stone or sheet. Use your hands and pat out into a large rectangle. It is important to make sure your dough is not too thick. 

Bake at 450 degrees for 15 to 20 minutes (you want the top to brown). Once it is done, pull it out of the oven and put the garlic and cheese toppings on.

Place back in the oven at 450 degrees until the cheese is melted. Let the bread cool for about 15 minutes, slice and serve! This pairs nicely with marinara sauce!

Chicken with Scallion-Lime Sauce and Sweet Carrot Rice

I'm a Rachel Ray fan and bought her book, "Express Lane Meals" about 2 years ago. I've tried only 1 of her recipes so far, so I decided it's time to try another! While working with my nephew and putting together his meals, I came across this one and decided to try it. It's kinda "fancy"! Definitely a good dish, but has a really different taste due to the coriander so it is absolutely worth posting. I don't make a lot of dished with coriander, but this one turned out nice. I can see myself making this one for me and my husband on a Saturday night when we want something different and more special.

This one is Gluten Free, and let me just say this. The reason most of my dishes are Gluten free is because I cook with non-processed food 99% of the time. The Chicken Stock I use is Gluten Free. A lot of chicken stock has wheat in it, so please read your labels. Fresh ingredients are so much better in taste and in nutritional value. I highly recommend if you are going to cook, use fresh ingredients.

Ok, so this one has multiple steps so again I took several pictures.  Have fun with this one!

Ingredients:

• 4 Tablespoons extra-virgin olive oil
• 3 large carrots, peeled and grated
• Salt and pepper for taste
• 1 1/2 cups white rice (I use Basmati rice)
• 3 cups chicken stock
• 1 tsp dried thyme
• Zest and juice of 2 limes
• 4 boneless, skinless chicken breasts
• 3 large garlic cloves, chopped
• 1/2 tsp red pepper flakes
• 1 tsp ground coriander
• 3 bunches of scallions
• 1/4 cup fresh flat-leaf parsley
• 2 tablespoons butter

Directions:

• Heat a medium pot with a tight-fitting lid over medium high heat.  Add about 1 tablespoon of the extra virgin olive oil, once around the pan.
• Add the grated carrots and a little salt and pepper and cook, stirring for 1 minute.  
• Add the rice and stir to coat in the oil and distribute the carrots.

                                 

• Add 2 1/2 cups of the chicken stock.  Bring the stock to a boil, cover the pot, and reduce the heat to a simmer.  Cook for 15 to 18 minutes, until the rice is tender.
• Preheat a large skillet over medium-high heat.  While the pan is heating up, combine 2 tablespoons of the extra virgin olive oil, the thyme, lime zest, salt and pepper in a shallow dish.

                                

• Add the chicken breasts to the skillet and cook until done all the way through.

                                

• Transfer the chicken to a plate and cover it loosely with aluminum foil. 
• Return the skillet to the heat; add the remaining tablespoon of olive oil.
• Add the garlic, red pepper flakes and coriander.

                                

• Cook, stirring constantly, for about 1 minute.  Add the lime juice and the remaining 1/2 cup of chicken stock and continue to cook for about 3 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
• To serve, slice the chicken on a slight angle.  Divide the rice among 4 serving plates and top each pile of rice with slices of chicken breast.
• Pour some scallion-lime sauce over each chicken breasts.

                            

Turkey Parmesan

So, for the past 7 weeks my nephew has hired me to make a weeks worth of meals for him. He's a pro level athlete and it's that time of year where he focuses on lean body mass and really trains hard. Because healthy food choices are important to me and I know a lot about nutrition, he asked me to take on this task. I end up cooking literally all weekend, but it's fun and I get to research and experiment with new recipes.

Because I am such a huge fan of The South Beach Diet recipes, I have been going to those old recipes a lot these last 7 weeks. High protein, lower carbs and good fats are the focus of South Beach.

I had never tried this Turkey Parmesan recipe before today, but I'm glad I did. I love this recipe mainly because instead of using bread crumbs, you use crushed pine nuts. OMG - amazing taste! What a fabulous substitute! This one took me a little bit of time to prep and make, so I took more pictures as I cooked. This one is Gluten free, too!

You can serve this over pasta if you want, but you could just eat this with a side salad.  If you are Gluten free and want this over pasta, use your Gluten free pasta.

Enjoy this one.  The nutritional information is below!

Ingredients:

• 2 cups low-sugar marinara sauce (you can use a jar version or make my Homemade Spaghetti Sauce recipe)
• 1/2 cup pine nuts, coarsely chopped
• 1 ounce grated Parmesan cheese (1/4 cup) NOTE:  I always buy a hard block of Parmesan and grate it myself.
• 1/2 tsp dried Italian seasoning
• 1 pound turkey cutlets, about 1/3 inch thick
• 2 tsp extra-virgin olive oil
• 2 ounces shredded part-skim mozzarella cheese (1/2 cup)
• Salt and freshly ground pepper

Directions:

• Heat oven to broil.
• Bring your marinara sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm.
• Stir together pine nuts, Parmesan and Italian seasoning in a wide, shallow dish.

Season turkey breasts on both sides with salt and pepper. then dredge both sides in the nut mixture (make sure your pine nuts are chopped at this point), pressing to adhere.

Heat oil in a large nonstick skillet over medium-low heat. Add turkey and cook until the turkey breasts reach 165 degrees. If the nuts brown too quickly, turn down your heat.

• Once the turkey breasts reach 165 degrees, place the turkey breasts in a baking pan, top evenly with mozzarella and broil until the cheese melts, about 30 seconds.
• Spoon 1/2 cup of warm marinara sauce on top of each turkey breast.  
• Serve over a plate of pasta or eat turkey breasts with side salad.

                                 

Nutritional Value:

Per Serving: 380 calories, 21g fat, 4g saturated fat, 39g protein, 10g carbohydrate, 3g dietary fiber, 650mg sodium

Pesto Sauce

I've had several requests this week to post my homemade pesto recipe. My pesto recipe is dairy free, but has a really nice taste. Sometimes you get tired of using a jar version of pesto. I like to use this pesto recipe for my pesto chicken thighs. So good!

If you really want to add the Parmesan cheese, you can or you could use a dairy free Parmesan cheese. It tastes fantastic without it though. And yes, it's Gluten free :)

Ingredients

• 3 packages of fresh basil
• 1 cup pine nuts
• 2 garlic cloves
• 3/4 teaspoon lemon juice
• 1/4 tsp sea salt
• 1/2 cup of extra virgin olive oil

Directions

1. Pour 1/4 tsp olive oil in a skillet.  Lightly toast the pine nuts in a skillet over medium heat for 5 minutes.
2. Place all ingredients except for the oil in a small food processor or blender.
3. Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.  NOTE: I sometimes add more olive oil if needed.

Chicken Capri

This is an old recipe I forgot I had!  This one is really easy to make and tasty!  I was a huge fan of The South Beach Diet when it came out back in 2004.  I have all 3 of their cookbooks and they focus on "good" carbs that are high protein food items.  This one goes really well with a crisp garden salad.  And yes, it is Gluten Free!  It is high in protein and low in carbs!  You'll really enjoy this one!

Ingredients:

• 1 cup reduced-fat ricotta cheese
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 4 boneless, skinless chicken breasts
• 1/2 tsp garlic powder
• 2 tablespoons extra virgin olive oil
• 1 cup crushed tomatoes
• 4 slices reduced-fat mozzarella cheese

Directions:

• With a mixer, combine the ricotta cheese with oregano, salt and pepper.
• Rub the chicken with the garlic powder
• Heat oil in a large skillet over medium high heat.  Add the chicken and cook for 12 minutes per side. NOTE: Your chicken will not be done!
• Place the chicken breasts side by side in a large baking dish and allow to cool.
• Preheat over to 350F
• Spoon 1/4 cup of the cheese mixture and 1/4 cup of the tomatoes onto each chicken breast.
• Top each chicken breast with 1 slice of mozzarella cheese.
• Bake for 20 minute, or until a thermometer inserted in the thickest portion of a breast registers 170F and juices run clear.

Makes 4 Servings

Nutrition Per Serving

340 calories, 15g fat, 5g saturated fat, 44g protein, 6g carbohydrate, 1g dietary fiber, 115mg cholesterol, 470mg sodium

Italian Marinade Steak and Vegetable Kabobs

I just have to share this recipe because it is one of my favorites and it's so good for you! It's getting really warm here in Arizona. It's Jan 26th and it's 80 degrees outside! That's what I love about living in Arizona...I get to enjoy warm weather and grill almost year round!!

So, yesterday I made steak and vegetable kabobs. This is my sister in law's recipe. It's really easy, but for best results you should let it marinate for at least an hour. If you let it marinate overnight, you'll get the best results! You can also use shrimp or chicken.

This recipe calls for a dry Italian Seasoning Mix. If you are Gluten Free, you need to make sure to read the labels. I know Wishbone's dry Italian Seasoning Mix is Gluten Free, but Kraft's version isn't...so read your labels!

Ok, so here it is!  I serve this with a side of brown rice and a salad.  Enjoy!

Ingredients:

• 1 to 2 lbs of sirloin (or your favorite steak)
• 1 red pepper
• 1 green bell pepper
• 1 yellow pepper
• 1 package of whole mushrooms
• 1 medium onion

Marinade:

• 1 package of dry Italian Seasoning Mix
• 1/2 cup olive oil
• 1/3 cup apple cider vinegar
• 1 tsp of dry oregano
• 2 tablespoon fresh squeezed lemon juice

Directions:

• Cut your steak into cubes
• Cut your peppers into cubes
• Cut your onion into wedges
• Take the steak and all vegetables and put them in a large mixing bowl.
• Take your Italian Seasoning Mix packet and put in a small Tupperware with a lid.  Add 1/2 cup olive oil, 1/3 cup apple cider vinegar, oregano and lemon juice to the dry seasoning mix and shake until well combined.
• Once well combined, pour the marinade into the bowl of vegetables and steak.  
• Mix well and let marinate in the refrigerator for at least 1 hour (longer is better).
• After at least an hour, you are ready to make your kabobs.  
• Take the meat and vegetables and place onto you skewers.
• Grill the kabobs until the meat reaches the temperature you want (I like mine cooked medium, so the sirloin I cut is 1 1/4 inch thick and I grill the kabobs 10 minute each side.)

Once the kabobs are done, serve over rice with a side salad.

Grilled Chicken and Vegetable Pasta Salad

I have a tasty one for us today! This one is yummy and healthy! It is super high in protein and fiber and really low in calories. I'm helping a family member look for new recipes that are healthy...yet taste good and ran across this one. We tried it and really liked it!

It's really easy to make and can be made gluten free! Note - if you choose to use Whole Wheat pasta, it's a good source of dietary fiber.

You also don't have to use chicken. You can use tofu if you are looking for a vegetarian version! Chinese-style tofu, which is firmer than Japanese tofu, is the best choice for this recipe.

If you are going gluten free, make sure to use a gluten free pasta. If you are choosing to use tofu and no chicken, use extra-firm tofu and slice it lengthwise into 1/2 inch slices and pop them on the grill.

Try it out!  I found it in an old Pampered Chef book.  I'll also post the nutritional value below.

Ingredients:

• 1 package of chicken breast tenders OR if using tofu use 7 ounces of extra firm tofu
• 1 medium red bell pepper, cut lengthwise in half and seeded
• 1 large yellow squash, cut in half lengthwise
• 1/2 pound asparagus spears, trimmed
• 4 ounces of baby portobello mushrooms
• 1/2 cup reduced-fat balsamic dressing, divided
• 1/4 cup snipped fresh basil leaves
• 2 cups uncooked rotini 
• 1/4 cup grated fresh Parmesan cheese

Directions:

• Prepare grill for direct cooking. Grill your chicken or tofu until done.
• Snip basil using a chopper or kitchen shears
• Meanwhile, cook your pasta according to package directions, drain and keep warm.
• Brush your vegetables with 1/4 cup of Balsamic dressing. Then take your vegetables and grill them in a grilling basket on the grill for about 10 minutes or until done.
• Take your chicken or tofu and chop it into bite size pieces.  
• Combine the pasta, fresh basil, vegetables and chicken or tofu into a large bowl.  
• Add the remaining Balsamic dressing and stir to combine.
• Grate Parmesan cheese over the pasta.
• Serve warm or at room temperature

Yield: 4 servings

Nutrients per serving:

Calories: 290

Total Fat 9g

Saturated Fat 3g

Cholesterol 5mg

Carbohydrates 35g

Protein 18g

Sodium 600mg

Fiber8g

Pesto Chicken Thighs

It has been awhile since I have posted!  I get SO busy with the holidays.  I cook a lot during the holiday season, but it's a lot of my favorite recipes and I don't get to experiment too often with new ones :)

I did find this easy recipe that turned out FANTASTIC!  Crock Pot recipes are always a huge plus in my book and if I can find a good one, I keep it and post it for you all to try!  This one is a recipe for pesto chicken thighs.  This one is Gluten free - but always read your labels!

This was a big winner at my house over the holidays.  My mom, husband and nephew raved over it!  This one is super easy to make and is perfect for that day you don't want to spend too many hours in the kitchen!  NOTE: If you are making this Gluten free, please read all your labels, especially the chicken broth and pesto jar!  Or make your own pesto sauce.

Enjoy!

Ingredients

• 8 chicken thighs
• 6oz jar pesto sauce
• 1 package of dry ranch seasoning mix
• 1/2 cup chicken broth 

Directions

• Turn crock pot to low.  
• Place chicken thighs on the bottom of the crock pot.  Pour the pesto, ranch dressing packet and chicken broth on top of the chicken thighs in the crock pot.
• Stir gently to combine all ingredients.
• Place the top on the crock pot and cook on low for 8 hours.

You can serve this with rice, mashed potatoes or pasta!  I loved this with a salad as a side dish!

Quick Peppery Cheese Bread

My friend at work shared this recipe with me, so I decided to try it this weekend!   This goes wonderfully with soups, but especially my potato cheese soup.  My friend sent me this recipe from "The Southern Lady Cooks!"  Their website is http://thesouthernladycooks.com/.  Being from the south, this site is right up my ally!  I love southern recipes!  Makes me feel like I'm home :)

You can make this bread gluten free if you use a gluten free flour.  The recipe is so easy my kids loved it!

Enjoy!

Ingredients:

• 2 cups all-purpose flour (or gluten free flour if you are gluten free!)
• 1 cup shredded sharp cheddar cheese (or use your favorite cheese)
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1 cup buttermilk
• 1/2 cup butter or margarine or 8 tablespoons or 1 stick, melted
• 2 eggs

Directions:

• In a large bowl, combine the flour, cheese, sugar, baking powder, baking soda, salt and pepper.
• In a smaller bowl, beat the eggs, melted butter and buttermilk together with a whisk.
• Add to flour mixture and mix with a spoon just enough to wet all the ingredients.
• Pour mixture in 9x5 inch loaf pan that has just the bottom sprayed or greased.
• Bake in a pre-heated over at 350 degrees for 35 to 40 minutes.
• Allow to cool for 15 minutes before removing from the pan.
• Makes one loaf.  Store in refrigerator.

Potato Cheese Soup

Tis the season for soups!!  I love fall!!  My mom used to make this recipe for me when I was a little girl.  I used to get strep throat a lot as a child and every time I did, she would make me her homemade potato cheese soup.

This is mom's recipe and I have no idea where she got it :)  This is NOT gluten free.  I don't know if you can make this with gluten free flour because you need the gluten to help the soup get thick. So if you are allergic or sensitive to gluten, this recipe is not for you.

However, if you love potato cheese soup this is an excellent one.  I make it for my husband and kiddos and they love it.  I use red potatoes instead of Idaho.  I'll be posting a Quick Peppery Cheese Bread recipe tomorrow that goes really well with this soup, so make sure you look for that one to post!

This is pretty fast to cook and it's super yummy.  Enjoy!

Ingredients:

5 Red Potatoes
1 Tablespoon Butter
1 Tablespoon Flour
1/4 Teaspoon Salt
1 1/2 Cup Milk
1/2 to 3/4 Cup Shredded Sharp Cheddar Cheese (a block of sharp cheddar is best)

Directions:

• Peel and cut potatoes into cubes.  I half way peel my potatoes.  I like some of the skin on them. Cook the potatoes until they are ready to fall apart. Drain and then put them back in your empty sauce pan.
• When the potatoes are almost done, you can start your white sauce.  In a separate sauce pan, take the butter, flour, salt and milk and mix them up in a saucepan.  Turn the heat up on the stove and stir constantly until it thickens and bubbles.
• Once thick, add the sauce to your other sauce pan of potatoes.  Turn the heat back to medium and add in your shredded cheese.  
• Stir until the cheese melts.

You are ready to serve.  This recipe serves 2 to 3 servings.  Feel free to double for 4-5 people.