Baked chicken and bellpeppers

Ingredient List:
Qty Name
1 red bell pepper , finely diced
3 chives or green onions , finely sliced
1 large red onion , finely diced
2-3 tbsp * seasonings
3 green onions or chives , finely sliced
6 chicken breasts , thawed, cleaned
3 lemons , halved
1-2 tbsp * salt

Instructions:
After thawing and cleaning (removing the fat of) the chicken, place the breasts into an aluminum foil lined baking pan. Squeeze 2-3 lemons over and sprinkle salt onto the chicken, then place the pan into the refridgerator to marinate for ten minutes.
While the chicken is marinating, finely dice the bellpeppers, onion, and chives then mix together in a large bowl and preheat the oven to 375.
Remove the baking pan from the refridgerator. Lift each chicken breast individually, layering the vegetable mixture from your bowl beneath it.
Sprinkle the seasonings you desire (oregano, salt, and parsley suggested) over the tops of the chicken breasts then layer the remaining contents of the bowl over them.
Put into the oven and cook for 40-50 mins.

Quinoa bread-that's actually yummy

Recipe Servings:
1 loaf
Prep Time:
15-20 min. if bread machine is used, or an hour and a half for by hand
Description:
It yields a very soft chewy, not crumbly, raisin bread loaf

Ingredient List:
Qty Name
2 1/4 tsp. active dry yeast
1 tsp. cinnamon or allspice
3/4 C. tapioca flour
3/4 can or more * apple juice concentrate , thawed
1 T. soy lecithin or * oil
3/4 tsp. * salt
1 C. water , luke warm
2 1/2 C. quinoa flour
1/2 C. raisins
2 T. * oil

Instructions:
For Breadmachine:
Whisk all dry ingredients together first before starting to add in. Add in order in a Breadman bread machine or reverse order as your bread machine directions dictate. Don't add the raisins in untill the dough is throughly mixed. Push the gluten free setting for a 1.5 lb. loaf. Assist the machine in the mixing process by mixing with a spatula until it looks like a thicker quick bread consistency. Think is this wet enough to move and rise or not. My breadmachine rises for 60 minutes and then it bakes but I cancel it when it starts to bake and bake it in a separate program for 50 minutes.
Directions by Mixer/Oven:
Whisk all dry ingredients together first. Then in a mixer add liquid ingredients. Add the dry ingredients to the wets. Mix for 10 minutes, let rest for 5 minutes,mix for 15 minutes, let rise in an greased bread pan for 60 minutes in a warm place with plastic wrap over it. I usually microwave a glass of water for 2-3 minutes leave it in the microwave,and then put the bread to rise in the microwave, with the door of the microwave shut. After it rises, place in a oven that was preheated to 350* to 375* and bake for 50 minutes.

Apple cinnamon muffins



Recipe Servings:
16 muffins
Prep Time:
10 min
Description:
Grain free, egg free, oil free, soybean free, chocolate free.
Allergens:
Apple, Cinnamon, Fructose, Fruit/vegetable, Grain, Quinoa, Spices, Sugar
Ingredient List:
Qty Name
1 1/2 c. apples , peeled and chopped
1 c. applesauce , unsweetened, all natural, organic
1/4 c. * apple juice concentrate , unsweetened, all natural, organic, thawed
1 3/4 c. quinoa flour
1/4 c. tapioca flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 c. agave nectar

Instructions:
Mix dry ingredients together. Stir in apples. In another bowl, mix wet ingredients, add to dry ingredients. Stir until just mixed. Pour batter into muffin tins lined with muffin cups about 3/4 full. Bake at 375 degrees for 20 minutes or until done.

Variation 1: I ended up using home-ground quinoa meal and also replaced the tapioca flour with arrowroot flour. The mixture ended up very dry, so I added 1 cup apple juice. Soft and sweet - yummy. Oh yes, I also added 1/2 teaspoon cream of tartar to help them rise a bit better.


Variation 2: I followed this recipe exactly and used two kinds of apples, macintosh and golden delicious. They don't look that exciting as I take them from the oven, although they smell great! The flavor is fairly bland; next time I'll add some agave nectar, too.

Steak, Mashed Potatoes, and Corn



4 (1/2oz) sirloin steaks
Montrol Steak Seasoning
salt and pepper
potatoes
1/2 c. butter or margarine
milk
Corn

Peel potatoes and cut up; place in a pan. Cook potatoes for 15 minutes until fork tested on potatoes they break easily. Take out and drain off water. Mash potatoes with 1/2 c. butter or margarine. Add salt to taste. Using a skillet put your steaks in the skillet; season 1st side with the montrol steak seasoning and salt and pepper. Cook for 5 minutes. Turn steak over and season again and cook an additional 5-8 minutes till done. Heat corn.

Deep-Dish Chicken Cordon Bleu

1 (8oz) can pillsbury refrigerated seamless crescent dinner rolls
2 Tbsp. Butter or margarine
1 Tbsp. olive oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 lb. chicken cooked, and either shredded or cubed
16 slices of any cheese you like (I used provolane and cheddar)
1/2 c. grated Parmesan cheese
1/2 c. miracle whip or mayonnaise
1 tsp. Dijon Mustard
2 tsp. lemon juice
2 tsp. honey
1 tsp. dried thyme leaves
1 lb. thinly sliced brown sugar ham (I used lunch meat)

Heat oven to 375*. Spray 9x13 inch pan with nonstick cooking spray. Unroll crescent rolls in baking dish; press on bottom of pan. Use a fork and stab crescent to get air in he dough. Bake 10-13 minutes or until light brown. Meanwhile in a skillet, heat butter and oil. Add onion, garlic, and chicken for 5 minutes. Place 8 slices of cheese over baked crust. In small bowl mix the remaining ingredients. Spoon half of the mixture evenly over cheese on crust. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture over chicken. Cover chicken evenly with ham. Top with remaining slices of cheese. Bake 20 minutes longer or until cheese is melted and filling heated through.

Beef Stroganoff



1/3 c. flour
2 c. milk
2 tsp. beef bouillon granules
1 1/2 lb. lean stew meat
1/2 packet dry onion soup mix
1/2 c. water
2 c. sour cream
1 small pkg. egg noodles

To make a white sauce with the 1st 3 ingredients, warm about 1 1/2 c. of the milk in the saucepan. Place all the flour and beef granules in a mixing bowl and gradually whisk in the remaining milk until no lumps remain. Slowly add it to the warm milk in the saucepan. Stirring constantly over medium heat, bring the sauce to a gentle boil. Allow to boil for 1 minute, stirring constantly. Remove saucepan from heat. Add the rest of the ingredients to the sauce except for the sour cream. Add sour cream just before before serving.

* Slow cooker method mix all together like instructed and throw in a slow cooker for 2-3 hours for meat to get softer.

Mini Meatloaves



1 1/2 c. ketchup
6 tsp. brown sugar
1 1/2 tsp. dry mustard
1 egg beaten
3 tsp. Worcestershire sauce
2 c. Chex cereal, crushed
2 tsp. onion powder
1/2 tsp. cajun seasoning
1/2 tsp. garlic powder
1/4 tsp. pepper
2 lbs. ground beef

In large bowl combine ketchup, sugar and mustard. Set aside 1/2 c. of mixture for topping. Add egg, worcestershire sauce, cereal, onion powder, salt, cajun seasoning, and pepper. Crumble in ground beef and mix all together. Make 12 balls and place in a greased cupcake pan. Bake at 375* for 25-30 minutes. Spoon topping on top. Bake 10 more minutes or until meat is no longer pink. I served this with garlic mashed potatoes and corn.