Roasted Potatoes

ingrediants

2lbs red potatoes washed and cut into quarters

2T vetetable oil

1t salt

1/2t black pepper

1/2t dried rosemary crushed

Directions

1. Preheat oven to 450 degrees F (250 degrees C).
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Grilled Honey-Lemon Chicken

Ingredients: 

• 1/4 cup canola oil
• 1 lemon, zested and juiced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, pressed

• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried Italian herb seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
2. Preheat grill for medium heat and lightly oil the grate.
3. Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

Microwave Au Gratin Potatoes

Want to avoid turning on the oven with the summer heat coming? This is the solution for Au Gratin potatoes. The best part is they taste like they came out of the oven.

Ingredients:
5-6 peel, washed, sliced potatoes
1/2 c milk
1/3 c butter
1/2 c grated cheese
salt to taste
Pepper to taste


Directions:
In a microwave safe baking dish arrange the potato slices along the bottom. Add in your salt and pepper, pour in your milk and add in your butter. The butter is blobbed in, in tablespoon blobs arranged around the potatoes. Cover and microwave for 5 minutes. When the 5 minutes is up take the mixture out and stir the ingredients together making sure to coat both sides of the potato slices. Cover and microwave an additional 10 minutes. When the timer goes off again once again stir the mixture to make sure the potatoes are and will remain cooking evenly. Add the cheese to the top, cover, and return to the microwave for an additional 10 minutes.


Microwave times do vary so check tenderness of the potatoes with a fork. 

Crackle Barrel Grilled Chicken

This is a super easy way to prepare chicken that is amazing in taste (seriously my kiddos ask for more). I got the recipe from my sister and haven't had to change a thing, it's awesome.

Ingredients:
4-5 Chicken breasts (you can leave them whole or cut them into pieces to infuse the flavor more)
1 8oz bottle of Italian dressing
2t lime juice
4t honey

Directions:
Add all the ingredients into a skillet and fry until the chicken is done. The mixture becomes pretty soupy as it cooks but the liquid cooks down to a really nice sauce. That's it 1 step, 20 minutes and chicken is done.

We've had it over rice, over pasta, and with potatoes it's good with all of it. The flavors in the Italian dressing compliment a variety of sides.

Chicken, Spinach, Ranch Stromboli

I don't have a picture of this because it was devoured so quickly.  I thought I should record the recipe though so I could make it again.

Ingredients:

1 chicken breast, cooked and cubed

2 cups fresh spinach washed

1/8 onion chopped

3/4 cup mozzarella cheese

1 lb scone dough

hidden valley ranch 

italian seasoning, garlic salt, parmesan cheese

Directions:

I cut and cubed the chicken breast seasoned lightly with Italian seasoning and garlic salt while cooking it.  Roll out the scone dough in a long rectangle.  Spread half cheese on bread first.  Then spread spinach, next onion and drizzle lightly across spinach ranch dressing.  Top with cooked chicken and remaining cheese.  Close bread around filling turn seam side down, and place on greased cookie sheet.  Poke holes to release steam.  Spray with cooking spray lightly sprinkle Parmesan cheese, Italian seasoning and Garlic salt.  Cooked in preheated oven @ 350 degrees for 25 minutes or until outside of bread is golden brown.  Enjoy!

Burrito Bowls

This is one of my family's FAVORITE meals. It's easy, yummy, super easy to make and naturally gluten free!

BURRITO BOWLS            serves 6
(there's actually a restaurant that makes these but there's none around here so this is a knock off of their bowls)

1lb. ground beef or ground turkey
2 cups of uncooked white or brown rice, which ever you have on hand
lettuce
a dash cayenne pepper sauce
lime juice about 1 tb or half a lime
salt to taste
sour cream
shredded cheese
and of course some bowls :-)

1- Cook rice as directed. I use 4 cups of water, 2 cups of rice, and a dash of salt. Cook until tender. When water is absorbed add the lime juice and salt to taste. This family really loves the lime flavor so I use more than the 1 tablespoon. I use about the whole lime but that part is all up to you.

2- While the rice is cooking- cook the meat. Brown and drain any access juice that might if came out while cooking. When this is done I add our favorite Franks Red Hot Sauce. Just a few dashes adds a nice flavor without that powerful kick of flavor.

3- When this process is over set aside while you pull out the rest of the ingredients for the bowls.

4- Pull whole leaves from the lettuce with the effort of trying to not rip them. Wash and dry with a paper towel.
5- Now start layering. Lettuce leaf on bottom. Add a few scoops of rice. (It's a nice tummy filler). Then add some meat, sour cream, cheese, Wholly Molly avocado dip.....the list of toppings could be endless.

The end project is something of this sort.....100% Delicious!

So I hope you enjoy this great gluten free meal.