"Laughter Is Brightest Where Food Is Best."

Chicken Nuggets

Adapted from the recipe "Healthy Baked Chicken Nuggets"

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

1/2 c Gluten Free breadcrumbs*

1/4 tsp Italian herb seasoning

2 tsp olive oil

2 tbsp grated parmesan cheese

olive oil spray

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray. 2. Put the olive oil in one bowl and the breadcrumbs, Italian seasoning, and parmesan cheese in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

*I used Kinnikinnick’s Panco Style Bread Crumbs for this recipe.

Easy Oatmeal

{Picture via weheartit.com}

Ingredients:

1/2 c. vanilla almond milk

1/2 c. gluten free quick-cooking oats

2 Tbsp. brown sugar

1/2 tsp. vanilla extract

1/8 tsp. cinnamon

Directions:

Combine all ingredients and microwave for 2 minutes at 80% power.  Stir.  Top with your favorite fruit, nuts, peanut butter, jam, etc. if desired.

(May also cook over low-medium heat on stove top for 5 minutes.)

Yield: 1-2 servings

Pineapple Pretzel Salad

2 c. Gluten Free pretzels, crushed*

1 c. butter, melted

2 (8 oz.) pkg. Cool Whip

1 (8 oz.) pkg. Cream Cheese

1 c. sugar

1/2 box Instant Vanilla Pudding

1 (15 oz.) can crushed pineapple

1. Preheat oven to 350 degrees.  Grease a 9x12 inch baking dish.

2. Place 2 cups of crushed pretzels in baking dish.  Pour melted butter over pretzels and bake for 10 minutes.

3. Mix cream cheese and sugar together.  Fold in one container of Cool Whip.  Spread over pretzel mix.  Mix crushed pineapple with instant pudding mix and pour over cream cheese mixture. 

4. Chill.  Before serving, add the remaining Cool Whip on top.

*I used Glutino's Gluten Free Pretzel Sticks for this recipe.

Pecan Pie

In honor of National Pecan Pie Day

Yields: 2 pies

Gluten Free Pie Crust*

5 eggs, slightly beaten Dash of salt 1 box of light brown sugar 1 1/4 sticks margarine 1/2 cup milk 1 tsp. vanilla Pecans

1. Beat eggs well.  Add the rest of the ingredients, except pecans. 

2. Place mixture in pie crusts and top with pecans. 

3. Bake at 350 degrees for 35 minutes. 

*I used Gluten Free Pantry's perfect pie crust mix.

Peach Crisp

4 c. fresh sliced peaches

1/2 c. orange juice

2 Tbsp. brown sugar

1/2 tsp. ground cinnamon

1 c. Gluten Free all-purpose flour*

1/3 c. sugar

1 tsp. baking powder

1 egg, lightly beaten

2 Tbsp. butter, melted

1 1/2 tsp. sugar

1/8 tsp. cinnamon

1. Combine peaches with orange juice, brown sugar, and cinnamon.  Pour into a greased 8x8 pan. 

2. Combine flour, sugar, and baking powder.  Add egg and butter, mix until crumbly.  Sprinkle over peaches.

3. Combine remaining sugar and cinnamon, sprinkle over crumb mix. 

4. Bake at 350 degrees for 40-45 minutes or until the filling is bubbly and the topping appears golden brown.

*I used Gluten Free Pantry's Gluten Free all-purpose flour for this recipe.

{Picture via TexturedINK}