Tag Archives: dinner

Pesto Pasta With Sundried Tomatoes

sundried-tomato-pesto-pasta

If you like pesto this pesto pasta with sundried tomatoes will quickly become one of your absolute favorites. It’s easy to throw together and tastes like you’ve been working on it all day. Definitely a favorite in our home, of course, I love anything with sundried tomatoes. I could eat this everyday if I were “allowed” to, though I know it’s probably not the healthiest to live on one thing (but hey, it has vegetables).

This is perfect for dinner or lunch, or even breakfast if you can’t resist. It doesn’t take long to prepare, which makes it a great summertime or weeknight meal. (It’s also delicious with some cubed cooked chicken if you want it some protein.) I hope you enjoy! 🙂

sundried-tomato-pesto-pastaPesto Pasta With Sundried Tomatoes

  • 1 (12 oz) box of gluten free pasta
  • 1 batch homemade pesto
  • 1 cup sundried tomatoes, chopped (more or less depending on desired amount)
  1. Cook and drain pasta as usual.
  2. In a large skillet over medium heat, toss the tomatoes and give a stir.
  3. Add in pasta and pesto and heat until warmed.
  4. Remove from heat and serve hot.
  5. Enjoy! 🙂

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Gluten-Free Fish And Chips

What could be better than crispy battered fish with a side of fries? Not much in my opinion. I have been craving fish and chips for so long now, I finally broke down and decided to make it at home. Even my picky husband loved it, that’s always a win in my book! 🙂

fish-and-chips

Gluten-Free Fish And Chips

  • 4 Haddock fillets, thawed and patted dry
  • 1/4 cup all purpose gluten-free flour
  • 1/4 cup corn starch
  • 1/2-1 teaspoon gluten-free baking powder
  • 1/4 cup milk (or water for dairy free)
  • 1 egg
  • Sprinkle salt and pepper
  • Oil for frying
  • Gluten-free French fries
  • Lemon, sliced
  1. Heat 1-2 inches of oil in a cast iron pan.
  2. Mix flour, starch, and baking powder in a medium bowl. Add in the egg and milk and mix just until combined.
  3. Pat the haddock fillets dry (I used paper towel). Coat them in the batter and gently place in the preheated oil, keeping them from touching each other. You know that the oil is ready when a drop of water sizzles in it.
  4. Flip fish after 2-3 minutes, and cook another 2-3 minutes, until both sides are golden.
  5. Serve with French fries and lemon.
  6. Enjoy!

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Lemony Chicken And Pasta

Light and lemony chicken served over a bed of delicious lemon pasta with walnuts and broccoli on the side. This dish is simply perfect for this time of year.

With my new meal plan, Monday night is set aside for light chicken and/or pasta or fish. One of our absolute favorites in this category is a lemony chicken and pasta with Parmesan and walnuts.

It’s so good that we’ve been eating it every week!

lemon chicken pasta easy dinner

 

Lemony Chicken and Pasta

  • 1 box of (gluten free) pasta
  • 7 chicken tenders, cubed
  • 3-4 lemons, juiced
  • 1/4 cup olive oil
  • 1/2 cup walnuts
  • Parmesan (to taste)
  • Salt, pepper, dried parsley (optional, to taste)
  1. Cook pasta, drain, and set aside.
  2. Use 2 Tbls olive oil to coat the bottom of a large pan.
  3. Lay chicken tenders in single layer in pan, sprinkle with salt, pepper, and pour half the lemon juice on top.
  4. Cook over medium heat, flipping when chicken begins to turn white. Cook until chicken is fully cooked.
  5. Add walnuts to the chicken.
  6. Add pasta, 2 Tbls olive oil, and rest of lemon juice. Stir well and heat until it’s all warmed.
  7. Season with pepper, dried parsley, and Parmesan cheese.
  8. Serve with a side of steamed broccoli, and enjoy!

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Coconut Mango Chicken

Coconut Mango Chicken

The combination of coconut and mango gives this chicken a light, summery feel and it’s just perfect for those warmer months or those times when you want to capture that summertime feeling in the middle of winter. To make it even better, it’s a quick, simple and easy meal to throw together. Enjoy!

Coconut mango chicken recipe card

 


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Sun Dried Tomato Pasta

pasta-broccoli-tomatoes

We’ve been loving this pasta dish lately. It’s lighter than most cheesy pastas, yet a filling and flavorful, easy, and more elegant pasta dinner.

I’ve been just mixing everything in a pan, so I’m not doing a recipe card just because the ingredients aren’t 100% measured out, but it’s really easy to work with to achieve your desired taste.

  • Box pasta
  • 1/4 olive oil (possibly more)
  • 1/2 – 1 cup chopped sun dried tomatoes
  • 1/2 – 1 cup chopped broccoli (optional)
  • 1/4 cup pine nuts (optional)
  • 1 tsp – 1 Tbls each dried parsley, oregano and basil
  • Salt, pepper and garlic powder (to taste)
  • Shredded mozzarella
  • Parmesan to top

Cook and drain a box of pasta. In a large pan add olive oil, sun dried tomatoes, broccoli, and pine nuts then cook over medium heat until broccoli begins to soften. Add pasta back in and combine until coated with oil (add more if needed). Mix in spices. Add in a bit of shredded mozzarella. Serve and top with Parmesan cheese.

I hope you enjoy! If you try it out I’d love to hear about it in the comments. You can also connect with me on Facebook.

Thoughts Of Thanksgiving

Happy Tuesday everyone!

Today I’m going to be finding recipes for our Thanksgiving meal plan. I’m so excited about it this year because I get to do a lot of the planning! Thus far I have a list of dishes, I just need to find some gluten-free options for certain things like rolls and pie crusts. I have a few ideas, but I’m not quite sure which ones we’ll be going with.

I do know that we’ll be having my breakfast casserole for breakfast and my garlic mashed potatoes and possibly autumn rice and acorn squash to go along with dinner. I was hoping to get a turkey this week to do a post for you, but I don’t think that’s going to happen. Next year!

We’re going to my family’s this year. I haven’t been there in three years and my husband’s never been. I am so looking forward to it! A real family Thanksgiving!

Last year it was just the two of us, and I have to say, it was quite relaxing and wonderful, but I’m looking forward to spending this one back at home.

I think Thanksgiving is more about the gathering, being with the ones you love, and just celebrating everything that we have. When I was a kid, we just had our immediate family, but there were enough of us that it still constituted a group.

We might also have a dear woman over, who has been like a grandmother over the years. I love the idea of spreading the joy of Thanksgiving by sharing it with others!

Do you have a large group of family and/or friends for Thanksgiving? Or do you enjoy it being a smaller group of closer ones? Do you have any unique recipes or traditions? I’d love to hear from you!

Did you get a chance to check out my gluten-free yellow quinoa cake? If not, be sure to check it out! Scroll to the bottom for the recipe. I’d also love to connect with you on Facebook where I’ll be sharing smaller posts and we can interact more.

Have a wonderful Tuesday!

Margarita Chicken

Happy Tuesday Everyone!

This Tuesday I made a copycat of Chili’s Margarita Grilled Chicken. It turned out great! There are a few tweaks I’d make next time, primarily the addition of more margarita mix. (All my recipes are gluten-free, by the way.)

I also made pico de gallo to top it all off. I started in the morning, so I had all day to look forward to it.

The scorching onion of tears.
The scorching onion of tears.

It was quite the experience! First of all, the red onion I used was really strong! There’s nothing like crying in the kitchen alone, knife in hand, unable to see what you’re doing.

Then, when juicing the lime, some of the juice squirted directly into my eye. I take back what I said earlier… There’s nothing like the sting of citrus in cried-out eyes. Well worth it though!

My Tuesday proceeded to be highly productive, which is good because it means I actually can buckle down and focus when I put my mind to it.

Have a lovely day!

 

Pico De Gallopico de gallo

1/2 red onion

3 large, firm tomatoes

1/2 bunch cilantro

1 jalapeno

Juice from 1 lime

Salt to taste

Chop. Mix. Enjoy.

 

Margarita Chicken

2 chicken breasts

1/2 cup liquid margarita mix

Black pepper, salt, garlic powder, onion powder

Marinate chicken in margarita mix overnight. Fry chicken in pan covered about halfway in margarita mix (or grill instead). Season each side with pepper, garlic and onion powder.

 

Margarita Rice And Black Beans

2 cups cooked rice

1 can black beans (drained)

1/2ish cups margarita mix

Black pepper, salt, garlic powder, onion powder, coriander, cumin.

Mix everything in a large skillet. Heat until warm.

 

The dinner that made it all worth it.
The dinner that made it all worth it.

Chicken Cordon Bleu Casserole

Good evening everyone! Here’s the recipe for the chicken cordon bleu casserole I mentioned in my first post. Enjoy!

Chicken Cordon Bleu

3 large chicken breasts, cubed

6 oz gluten-free deli/sandwich ham (about 9-10 slices, chopped)

5 slices Swiss cheese

1/2 stick unsalted butter, cut in slices

1-2 cups crushed Chex (Magic Bullet works great for this! You could also use a flat meat hammer or a rolling pin)

Black pepper, salt (I prefer Himalayan pink salt), garlic powder and onion powder

Combine uncooked chicken, ham and butter in 9×13 glass cooking pan. Spread evenly across the pan. Combine Chex crumbs and spices to taste. Spread breading over chicken and ham. Bake 350 degrees for 20 minutes. Layer Swiss cheese over the breading. Bake for another 10-15 minutes, or until chicken is fully cooked. Let sit for 10 minutes before dishing with a serving spoon.