Ingredients:

2 lbs beef or Oxtail

6 onions – shredded

3 stalks celery – sliced

1 carrot – sliced

1/3 lbs cabbage – sliced

6 tomatoes – diced

1 green bell pepper – sliced

1 can tomato paste

4 bay leaves

10 cups water

Seasoning Ingredients:

1 tsp ground black peppercorn

1/2 lemon (for squeezing the juice)

2 cloves garlic – chopped

1 and 1/2 tsp salt

Directions:

1. Wash beef and dice.  Scald and rinse in cold water.  Drain.

2. Stir fry garlic.  Add beef and fry until fragrant.  Set aside.

3. Heat oil and fry onion until soft.  Add celery, carrot, cabbage and cook till fragrant.  Set aside.

4. Heat 2 Tbsp of oil.  Fry tomatoes.  Add tomato paste and 1 Tbsp of sugar.  Fry until fragrant.

5. Boil water.  Put in all ingredients and seasoning.  Bring to a boil and then turn heat to medium.  Cook for 2 hours.  Shift to low heat and simmer for another 2 hours until the soup turns thick. (You can also use a slow cooker this way too).

6. Enjoy

Brown Rice (or Brown Jasmine Rice)

1 Eggplant

1 Portobella mushroom (big one, if small, 2-3)

Ground turkey (not a lot, maybe the equivalent of enough to make 1 hamburger patty)

Soy Sauce

Directions:

1-Cook rice (in pot or rice cooker)

2-Cut up eggplant and mushroom into 1 inch chunks

3-Heat up pan with small amount of oil, toss in eggplant and mushroom, and ground turkey (will need to break up ground turkey meat, can also be cooked separately, then added to mixture).

4-Sauté with soy sauce and cook until eggplant is soft (if undercooked, will taste a bit rubbery) and ground turkey is fully cooked.

5-Place rice on a plate, top with some eggplant/mushroom/ground turkey mixture

6- Enjoy!

Ingredients:

Olive Oil

Any soft vegetables you have (i.e. peppers, onions, zucchini, etc)

Chicken pieces (bone-in or out is fine)

Salt and Pepper to taste

Directions:

1-Preheat oven to 350 degrees

2-Cut up the veggies into chunks.  Place in glass baking dish

3-Season with some olive oil, salt, and pepper, mix so that both vegetables and bottom of dish are coated

4-Place chicken pieces on top of vegetables (if bone-in, may want to brown on a skillet for a minute, if boneless, you can put as-is in dish)

5-Cook for about 25-30 minutes (depending on size of chicken, you may want to cook longer, check chicken before deciding if it’s finished or not)

6-Enjoy!

Ingredients:

Chicken (however you want it…breast, thigh, leg…it is difficult to get the almonds to hold on bone-in chicken, but in our case, it was workable)

Egg (beaten for the attempted coating)

1 bag of sliced almonds

1 Kabocha squash

Directions:

1- Preheat the oven to 350 degrees

2- Peel the skin off your chicken.  Coat in egg.

3- Dip into bowl of sliced almonds (they may not all stick, so you can also lay it in the baking sheet and pile on some extra almonds to coat it)

4- Put chicken into oven for 30 minutes.

While the chicken is cooking:

1- Cut the squash in half, trying to cut it as evenly sided as possible

2- Scoop out the seeds, and wash it with water (you can eat the skin, but that is optional)

3- Place, shell side down, in large, microwaveable bowl (or tupperware) and fill about a half inch high with water

4- Place saran wrap  on top of the squash, poking a few air-holes in each.

5- Microwave about 12-18 minutes. (Check for softness.  If some are a little al dente, then you can heat for longer)

6- When done, pick up carefully and slice them

(NOTE: Next time I try this, I am going to consider removing the skin and mashing them like actual mashed sweet potatoes)

Enjoy!

Ingredients:

Half a box of tri-colored rotini pasta (the swirly kind)

Chicken (either 2 breasts or 2 legs and 2 thighs)

2 Cans of Diced Tomatoes (as-is.  do not drain)

Seasonings (i.e. italian seasonings, salt, pepper)

(Optional) minced garlic

Directions:

1- Preheat the oven to 350 degrees.

2- In a square baking dish, layer the ingredients as follows: pasta, chicken, diced tomatoes, seasoning.

3- Pour about 3/4 of a can of water (you can used the diced tomato can) over everything.

4- Bake for about 45 minutes.

NOTES:

1- If you are using a really large chicken breast, then one would suffice.  You can even cut it up into 2 pieces to create 2 reasonably sized chicken breasts.

2- If you think you poured in more pasta than you expected, check the dish at least halfway through to gauge if you need more water or not.  The juice from the can of diced tomatoes should help make up for only using 3/4 of a can, but sometimes depending on how everything is laid out, it might need just a little extra.

We used a rectangular dish once, but I prefer square better

Ingredients:

2-4 Boneless, skinless chicken breasts

2 (or 3 if you are using 4 breasts) cans of diced tomatoes

Bread Crumbs or specific breading for your chicken

2 Eggs

1 Baking pan, sprayed with cooking spray

Directions:

1-Preheat oven to 400 degrees

2-Crack eggs in a bowl, beat them well, set aside

3-Put breading in a bowl, set it aside

4-Coat breasts in eggs, then breadcrumbs, then place in a baking pan

5-Open cans of diced tomatoes and dump on top of chicken

6-Place in oven for 20 minutes

7-After 20 minutes, flip the breasts over, then bake another 20 minutes (or until chicken is fully cooked)

Enjoy!

{picture borrowed from comfytummy.com}

It’s….AWESOME!  Just coat your chicken with some olive oil, then a bunch of this and bake!  Low fat, gluten free, yummy chicken

Ingredients:

1-Chicken (drumsticks, thighs)

2-Toothpicks (soaked in water for at least 10 minutes)

3-Bacon (at least 1-2 strips per piece of chicken)

Directions:

1-Pull the skin off the chicken

2-Wrap the bacon around the chicken from one end to the other.  Pierce the bacon and chicken together with toothpicks to keep the bacon from falling off the chicken while it’s being grilled

3-Heat the grill to a low heat, it should take about 20ish minutes to fully cook everything.

TA DAAAAA

That vegetable on the side is a butternut squash in case you were wondering.  I will post that recipe later.

Ingredients:

1-Chicken Breasts…boneless, skinless, and sliced into strips

2-Egg whites

3-Bread Crumbs

Directions:

1-The Breading Assembly line please…Place egg whites in a bowl, then pour the breading onto another bowl (or plate), and then place a cookie sheet next to you (yes, a cookie sheet, you’ll be baking).

2-Preheat the oven for 350 degrees.

3-Begin coating your chicken with the egg whites, then the breading, and place them onto the cookie sheet.

4-When they’re all ready, place in the oven for about 16 minutes.

NOTE: Shawn suggests if you want the breading to be darker, you can probably set it to a slightly higher temperature…but this works fine if you don’t want to take chances.

5-Take out and enjoy!

We used Ranch dressing as dipping sauce and I’m actually not sure if that is gluten free, but you can probably use any dipping sauce that floats your boat and you’ll be fine.  Lucky for us, Shawn has “levels” of tolerance.

Flour Breading:

1-Sweet Rice Flour

2-Garlic Powder

3-Ground Pepper

4-Sea Salt

Mix all that in a bowl (Mostly flour for the breading, a little bit of the rest for taste).

You also need:

1-Chicken (legs, breast, thighs, whatever you feel like breading and frying)

2-Egg whites

3-Oil

Directions:

1-After you’ve mixed all the Mix ingredients into a bowl and put the egg whites in another bowl, set the aside and prepare your (what I’ll call) the fried chicken prepping assembly line (as in chicken, egg whites, flour mix, pan with lots of oil in it).

2-While you’re heating the oil to just under medium, start coating your chicken in the egg whites, then the flour mix and set it aside (or in the pan if it’s already heated correctly).

NOTE: if you are cooking breasts or thighs, Shawn suggests putting the top-side (not bone-side) in first.

3-Cook till chicken is cooked and breading looks crispy.  The breading will be a lighter color than if you used wheat flour.

4-Take out and enjoy!

(I’ll post a picture next time we do this, we’ve made it a few times)