Noms: Gluten Free Nutella Muffins

I haven't given y'all a lazy easy recipe in awhile!! I saw the inspiration for this on Pinterest (of course) but as usual, have to adapt things for the gluten free life. So here we go.

Ingredients:
Pamela's Pancake and Baking Mix (using her muffin recipe, check her ingredients list)
Nutella (or knock off Jif Chocolate is good too)
Muffin pan
Usual baking stuffs

Follow Pamela's recipe for her muffin mix. Fill the muffin tin (sprayed or use liners) only about half full instead of 2/3 as she says. Add a dollop of Nutella in each muffin space. Gently swirl the Nutella in with a toothpick (swirl easy...if you do it too much it just mixes it, which isn't bad but not the effect you're going for...unless it is..then mix your socks off.) Bake as directed per Pamela's directions. (Is her stuff not awesome?) Let cool if you can stand it and eat!

They are SO good. My kids and I love them! They may 'poof' out the pan but I consider those free parts and they don't count in calories...obviously.

Enjoy!!!

Tasty Tuesday: Lighter Chicken Enchiladas

If not for Pinterest, I might starve.

Found this one, haven't tried it yet, but plan to. No one will probably like it but me, but I'd come to the decision a month or so ago that I was going to cook what I wanted to cook with considerations for some of their preferences, but that overall, as she who slaved over it, I had final say in menu planning.

****To make this gluten free, substitute the flour for Bob's Red Mill All Purpose GF Flour or your desired GF flour mix.*****

This is from Martha Stewart, and although I'm not a fan, I admit she's not a shabby cook.

Pan-steaming is a smart way to cook boneless, skinless chicken breasts. Gentle heat and moisture keep the meat juicy and tender without any added fat.

Everyday Food, November 2008

• Prep Time 20 minutes
• Total Time 45 minutes
• Yield Serves 4

Ingredients

• Coarse salt and ground pepper
• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons vegetable oil, such as safflower
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 to 2 tablespoons minced canned chipotles in adobo
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 8 corn tortillas (6-inch)
• 1/2 cup grated Monterey Jack cheese (2 ounces)

Directions

1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Cook's Note

Chipotles in adobo (smoked, dried jalapenos in sauce) are spicy -- for less heat, scrape out ribs and seeds. You'll find them in the international aisle.


~~~~~~~~ Enjoy

Chili anyone?

I haven't done a recipe in awhile, so here go, homemade chili for even the laziest of cooks.



Ingredients:

1 1/14 ground beef (or turkey)
2 cup diced onion (I buy mine precut from a local produce farm)
1 (6oz) can of tomato paste
1 (14oz) can of diced tomatoes with juice
2 1/2 tablespoons of chili powder
2 1/2 teaspoons of cumin
1 1/2 teaspoons of salt
1 1/14 cup of water or beef stock
1/2 teaspoon of garlic powder
1 small bay leaf
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 can kidney beans (or pinto)

1. Sautee' meat and onions in big pot.
2. Add all ingredients EXCEPT beans.
3. Simmer and stir occasionally for 1 hour.
4. Add beans (after you drained them if you wish to drain them)
5. Simmer 15 minutes more.
6. EAT! :) Serve with cheese, tostitos or crackers, or whatever floats your boat!!

Enjoy!!

Lazy Mama Recipes: BBQ Chicken

It's Lazy Mama Recipe Time!

BBQ CHICKEN:

Ingredients/Materials:
Boneless, Skinless Chicken Breasts or Tenderloins (We use one pkg)
BBQ Sauce (your choice, I use Kraft most often because I know it's Gluten Free)
Glass Baking Dish with Sides (size based on how much chicken you want to use)

1. Spray baking dish with cooking spray.
2. Do whatever you're supposed to do to chicken before you cook it, wash it, pat it or whatever. But I'm lazy so I just throw it in in the dish. You don't even have to have it thawed...but if it's frozen it'll all be stuck together..so separate the pieces before you freeze em. Ehh, just throw it in the dish.
3. Cover chicken with 1 bottle of BBQ Sauce. Make sure all chicken pieces are coated.(regular size, unless you're cooking for a bigger family...and really love BBQ sauce, then just pour whatever the heck you want in.)
4. Heat Oven to 425 and cover your dish aluminum foil.
5. Bake for 30 minutes. Remove, stir chicken around, turn pieces over, recover and cook for antoher 20-30 minutes. (the more chicken you have you may have to add a bit of cooking time.)
6. Remove and serve! Check to make sure the chicken is not pink in the middle. Serve with baked beans and corn on the cob. Easy, cheap and quick (well, quick to prepare.)

Enjoy!
~~mama