These are easy to make and really yummy. You can substitute beef for ground turkey, or ground chicken, or a combination of your favorite meats.
Ingredients:
1 lb ground beef
2 eggs
1 cup gluten free breadcrumbs (I use Schar)
1/2 cup grated Parmesan cheese
1 Tbsp chopped garlic
1 tsp dried parsley
1.5 Tbsp dried minced onion
salt & pepper to taste
Directions:
Preheat oven to 350. Mix eggs, breadcrumbs, Parmesan cheese, garlic, parsley and onion. Add a little salt and pepper. Add beef and mix until combined. Form 2 inch meatballs, gently- you do not want to press hard, you want them to be light and airy, rather than perfectly formed balls. Bake on a tin foil lined cookie sheet for 23 minutes (or until you see the edges begin to crisp and brown).
*If you have a stand mixer, you can use the paddle attachment to mix the ingredients. I have one, but am too lazy to take it out, so I do this all by hand and I actually stick my hands into the meat to mix everything evenly. It really doesn't take very long, either way.
These are a favorite in my house. Serve with your favorite sauce, over pasta, and enjoy.
*Recipe obtained from www. instructables.com
Saturday, February 15, 2014
Grilled Chicken Parmesan
Who needs all the extra calories from frying when you can grill and it is just as good?
Ingredients:
4 chicken breasts cut in half (8 total)
3/4 cup gluten free breadcrumbs (you will want to add in Italian seasoning)
1/4 cup grated Parmesan cheese
3/4 cup reduced fat mozzarella cheese
2 tbsp butter, melted (I use I Can't Believe It's Not Butter)
1 cup marinara sauce
cooking spray
Directions:
Preheat oven to 450°. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Cook the chicken for 20 minutes, then turn over and cook for an additional 5.
Once cooked through, add a spoonful of marinara sauce and a little bit of mozzarella cheese and bake until cheese is melted and bubbly.
This was a big, tasty hit with the family. Serve with pasta or grilled veggies and enjoy.
Recipe obtained from www.skinnytaste.com
Ingredients:
4 chicken breasts cut in half (8 total)
3/4 cup gluten free breadcrumbs (you will want to add in Italian seasoning)
1/4 cup grated Parmesan cheese
3/4 cup reduced fat mozzarella cheese
2 tbsp butter, melted (I use I Can't Believe It's Not Butter)
1 cup marinara sauce
cooking spray
Directions:
Preheat oven to 450°. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Cook the chicken for 20 minutes, then turn over and cook for an additional 5.
Once cooked through, add a spoonful of marinara sauce and a little bit of mozzarella cheese and bake until cheese is melted and bubbly.
This was a big, tasty hit with the family. Serve with pasta or grilled veggies and enjoy.
Recipe obtained from www.skinnytaste.com
Thursday, February 6, 2014
Actifry Potatoes
Everything with the Actifry is so simple, and this is no exception on ease and yumminess!
Ingredients:
Canned white potatoes (for a family of 5, I used 3 cans of potatoes)
Dill weed to taste
Paprika to taste
Italian seasoning to taste
1 Actifry scoop of olive oil
Directions:
Drain the potatoes of any excess liquid. If they are whole, slice them in half, or into quarters (the thinner they are sliced, the crispier they will be). Sprinkle spices over the potatoes. Drizzle the oil on top. Cook for 30 minutes or until adequately golden brown.
Ingredients:
Canned white potatoes (for a family of 5, I used 3 cans of potatoes)
Dill weed to taste
Paprika to taste
Italian seasoning to taste
1 Actifry scoop of olive oil
Directions:
Drain the potatoes of any excess liquid. If they are whole, slice them in half, or into quarters (the thinner they are sliced, the crispier they will be). Sprinkle spices over the potatoes. Drizzle the oil on top. Cook for 30 minutes or until adequately golden brown.
Crockpot Honey Balsamic Chicken
I took this recipe from SkinnyTaste and switched out the pork for some nice thick chicken breasts and it came out delicious!
Ingredients:
2 pounds (or 4 thick) chicken breasts
kosher salt, to taste
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/3 cup chicken or vegetable broth (I used chicken)
1/3 cup balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp honey
Directions:
Season the chicken with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth, Worcestershire and vinegar and pour it over the chicken, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low. (If you are using frozen breasts, try 2 hours on high and an additional 4 on low).
Recipe obtained from: http://www.skinnytaste.com/2014/01/crock-pot-balsamic-pork-roast.html
Ingredients:
2 pounds (or 4 thick) chicken breasts
kosher salt, to taste
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/3 cup chicken or vegetable broth (I used chicken)
1/3 cup balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp honey
Directions:
Season the chicken with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth, Worcestershire and vinegar and pour it over the chicken, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low. (If you are using frozen breasts, try 2 hours on high and an additional 4 on low).
Recipe obtained from: http://www.skinnytaste.com/2014/01/crock-pot-balsamic-pork-roast.html
Wednesday, October 2, 2013
Dijon Mustard and Maple Syrup Glazed Baked Chicken
Another Pinterest win for us. This was a quick and easy dinner recipe and it was really good too.
Ingredients:
4 Chicken breasts (do not use the thin sliced ones)
salt
pepper
1/2 cup dijon mustard
1/4 cup maple syrup (I used a bit more to make the taste a little less mustard-y)
rosemary (the recipe calls for this, but I skipped it because I forgot)
Directions:
Preheat the oven to 425. Mix together the mustard and maple syrup in a bowl. Sprinkle salt and pepper onto both sides of the chicken. Brush the mustard/syrup mixture onto both sides of the chicken breast, then pour the rest over the top of it. Bake uncovered for 30-40 minutes depending how thick your breast is.
Enjoy! See? Easy Peasy!
Recipe obtained from: http://rachelschultz.com/2012/07/11/worlds-best-chicken/
Ingredients:
4 Chicken breasts (do not use the thin sliced ones)
salt
pepper
1/2 cup dijon mustard
1/4 cup maple syrup (I used a bit more to make the taste a little less mustard-y)
rosemary (the recipe calls for this, but I skipped it because I forgot)
Directions:
Preheat the oven to 425. Mix together the mustard and maple syrup in a bowl. Sprinkle salt and pepper onto both sides of the chicken. Brush the mustard/syrup mixture onto both sides of the chicken breast, then pour the rest over the top of it. Bake uncovered for 30-40 minutes depending how thick your breast is.
Enjoy! See? Easy Peasy!
Recipe obtained from: http://rachelschultz.com/2012/07/11/worlds-best-chicken/
Saturday, June 8, 2013
AMAZING Actifry Bananas
Seriously... these things were so good, I could have eaten an entire bunch, but I controlled myself, fear not.
Ingredients:
2 bananas
1 scoop of brown sugar (or brown sugar substitute)
2 scoops of Gluten Free Panko
1 scoop of Butter (or substitute)
1 tsp of coconut oil (optional)
Directions:
Peel bananas and cut into 1 inch pieces. Mix the brown sugar and panko with bananas and toss to coat evenly. Melt butter in Actifry (I used a butter substitute and the coconut oil to make sure it didn't stick). Add in bananas and cook for 10-15 minutes. (They will come out a bit mushy looking).
Serve with vanilla ice cream and be prepared to be wowed!
Recipe obtained and modified from here: http://tfalactifry.com/recipes/view/fried-bananas
Ingredients:
2 bananas
1 scoop of brown sugar (or brown sugar substitute)
2 scoops of Gluten Free Panko
1 scoop of Butter (or substitute)
1 tsp of coconut oil (optional)
Directions:
Peel bananas and cut into 1 inch pieces. Mix the brown sugar and panko with bananas and toss to coat evenly. Melt butter in Actifry (I used a butter substitute and the coconut oil to make sure it didn't stick). Add in bananas and cook for 10-15 minutes. (They will come out a bit mushy looking).
Serve with vanilla ice cream and be prepared to be wowed!
Recipe obtained and modified from here: http://tfalactifry.com/recipes/view/fried-bananas
Wednesday, June 5, 2013
Chicken with Roasted Red Pepper and Spinach
Ever have a very specific craving? I had one for roasted red peppers and spinach. Weird, I know... but there are worse things to crave. This was a really good, healthy, filling recipe.
Ingredients:
Sautee chopped garlic cloves in 1 tsp of olive oil until brown. Clean and cut chicken breast into strips (or chunks if you like) and add to garlic. Sautee until brown then set aside. Drain pan. Heat 1 tsp of margarine. Add chopped spinach, cheese and roasted red peppers. Combine everything into a dish and enjoy.
I served this with Actifry Quinoa on the side and it was fantastic!
*The next time I think I may grill individual chicken breasts then serve the spinach and red peppers on top with cheese melted on top of everything*
Recipe obtained from: http://askinnygirlinside.blog.com/2011/04/12/thumbs-up-recipe-chicken-with-roasted-red-peppers-and-spinach/
Ingredients:
- 2-4 Boneless, Skinless Chicken Breasts
- Fresh Garlic, chopped, to taste
- 1 tsp of margarine (I use a substitute)
- 1 tsp olive oil
- 1 Bag of fresh Spinach, chopped (it will reduce once it wilts while cooking)
- 1 Cup of roasted red peppers cut into strips
- 1/4 cup of shredded reduced fat mozzarella (or to taste)- just make sure it is not brushed with flour
Sautee chopped garlic cloves in 1 tsp of olive oil until brown. Clean and cut chicken breast into strips (or chunks if you like) and add to garlic. Sautee until brown then set aside. Drain pan. Heat 1 tsp of margarine. Add chopped spinach, cheese and roasted red peppers. Combine everything into a dish and enjoy.
I served this with Actifry Quinoa on the side and it was fantastic!
*The next time I think I may grill individual chicken breasts then serve the spinach and red peppers on top with cheese melted on top of everything*
Recipe obtained from: http://askinnygirlinside.blog.com/2011/04/12/thumbs-up-recipe-chicken-with-roasted-red-peppers-and-spinach/
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