Grilled Honey Pork Chops (Gluten Free)

Grilled Honey Pork Chops (Gluten Free)

This simple, delicious recipe calls for just 5 ingredients. The combination of spices and sweet honey make these pork chops savory and slightly sweet. Serve with rice and a veggie for an easy weeknight dinner. Enjoy!

  • 4-5 Pork Chops (I used boneless and about 1″ thick)
  • 1 Cup Honey
  • 1 Tablespoon Soy Sauce (Gluten Free)
  • Ginger (Sprinkle over each pork chop)
  • Garlic Salt (Sprinkle over each pork chop)
  1. In a small bowl, mix the honey and soy sauce until well blended. Set aside.
  2. Arrange the pork chops in a shallow baking dish and sprinkle with the Ginger and Garlic Salt on both sides.
  3. Pour the honey mixture over the pork chops, being certain to flip over several times to evenly coat. Stab the pork chops with a fork in several places to help the flavors penetrate the meat.
  4. Cover with plastic wrap and refrigerate overnight (or longer…the more they marinate, the more flavorful they become). I flip them over once during this time period to evenly marinate both sides.
  5. When ready to cook, be sure the grill is nice and hot before placing the pork chops on it.
  6. Grilling time will vary depending upon the thickness of the meat. The 1″ pork chops took about 8-10 minutes per side.
  7. Serve with rice or potatoes and your favorite veggies. Yummy!!!

This recipe could also be baked in the oven at 450 degrees for approximately 25-30 minutes (inside temperature should measure 165 degrees) if necessary. Note: cook times will vary depending upon thickness of meat and oven.



Chicken Saltimbocca (Gluten Free)

Chicken Saltimbocca

Yummy! If you like Chicken, Ham and Cheese, then this is the dish for you. This recipe is easy to make and very tasty! It’s a winner in our home…I hope you and your family enjoy as much as we do :).

  • 3-4 Large Boneless, Skinless Chicken Breasts (Trimmed and Rinsed)
  • 3-4 Slices Ham (I used somewhat thick slices, but any thickness will do)
  • 3-4 Slices Swiss Cheese
  • 1-3 Tomatoes (I used whatever tomatoes were ready in my garden; Seeded and chopped)
  • Dried Marjoram
  • 1/3 Cup Bread Crumbs (I used Gluten Free)
  • 2 Tablespoons Parmesan cheese, grated
  • 2 Tablespoons Parsley
  • 1/4 Cup Butter, salted (Melted)
  1. Preheat oven to 350 degrees.
    Gather the ingredients.
  2. In a wide, shallow bowl combine the bread crumbs, Parmesan Cheese and Parsley. Set aside.
  3. Place a chicken breast between plastic sheets (or wax paper) and pound to about 1/4″ at the thickest point (usually at the center of the breast). Repeat with the rest of the breasts.
  4. On each breast, place 1 slice Ham, 1 slice Cheese and top with 1-2 Tablespoons of the chopped tomatoes and sprinkle with Marjoram.
  5. Roll up each breast and secure with wooden toothpicks.
  6. Next, dip each breast in the melted butter, coating well, then roll each in the crumb mixture, coating well. Place in a shallow baking dish.
  7. Bake for 40-45 minutes.
  8. Let rest for a couple of minutes before serving. Enjoy with your favorite sides!

With Chicken Breasts being so large these days, I usually serve 1/2 a roll to each person. So, this recipe served 6 people.

Main Dish



Ginger Lime Chicken Bites

Ginger Lime Chicken Bites

These little chicken bites are a huge favorite with children. They cook up quickly, making them perfect for busy weeknights and school lunches! Tasty and Easy to prepare…Enjoy 🙂

Chicken

  • 3 Large Boneless, Skinless Chicken Breasts (Rinsed, dried and cut into bite-size pieces)
  • 1 Tablespoon Coconut OIl

Ginger Lime Sauce

  • 2 Tablespoons Soy Sauce
  • 1-2 Tablespoon Lime Juice (Fresh or bottled)
  • 1 Tablespoon olive oil
  • 1 Tablespoon Honey
  • 1 teaspoon Ginger (Freshly grated or from the tube)
  • 1 teaspoon Granulated Onion
  • 1 Clove garlic (Minced)

Toppings (Optional)

  • Chopped Green Onions
  • Lime Juice (to squirt over the chicken before serving)
  • Sesame Seeds
  • Sour Cream
  • Sliced Lime Wedges
  1. Gather the ingredients

Making the Ginger Lime Sauce

  1. In a medium-sized bowl, combine all of the sauce ingredients and blend well. Set aside.

Cooking the Chicken

  1. In a large saucepan, heat up the Coconut Oil over medium-high heat. Add the chicken pieces and cook until almost done (about 5 minutes).

Putting it All Together

  1. Pour the sauce over the chicken pieces and continue cooking over low heat for about another 5 minutes.
  2. Serve over rice and top with whatever toppings you desire. I usually squirt a little extra lime juice over the chicken just before serving.
Appetizers, Lunch, Main Dish



Quick & Easy Barbecue Chicken Biscuits ~ Kids Love Them!

Easy Barbecue Chicken Biscuits

Kids adore these Barbecue Chicken Biscuits shaped into little Cups! They're slightly sweet and will remind you of those "Manwich Sloppy Joes." Kids love them because they can pick one up and eat it in just a few bites. Parents love them because these yummy little morsels are tasty, filling and not "sloppy!" Perfect for ANY night of the week :).

  • 1 lb Ground Chicken (Or Turkey or Beef)
  • 1 Cup Ketchup
  • 1 Can Tomato Soup
  • 1 Small Onion (Diced)
  • 1 1/2 tsp White Vinegar
  • 2 Tablespoons Light Brown Sugar
  • 1 10-Count Can Refrigerator Biscuits
  • 1 Cup Shredded Cheddar Cheese

Making the Chicken Barbecue Filling

  1. Gather the ingredients.
  2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
  3. Mix well and simmer for 30 minutes.

Making the “Cups”

  1. Preheat oven to 400 degrees.
  2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.

Assembling the Barbecue Chicken Cups

  1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
  2. Top with the shredded cheese.
  3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
  4. Let rest for a couple of minutes before removing them from the muffin tin.
  5. Serve with a fresh green salad and Enjoy!



Crock Pot White Chicken Chili (Gluten Free & No Beans)

Crock Pot White Chicken Chili (No Beans)

Yay! It’s Fall and time to pull out those Crock Pot Recipes! This White Chicken Chili recipe is so easy to make and SO delicious. I usually make a double batch for Football Weekends and serve it with Tortilla Chips or crusty French Bread and a nice, fresh salad. Enjoy!

  • 4 Breasts Boneless, Skinless Chicken (Rinsed, trimmed and cut in half)
  • 3-4 15 oz. Cans White Corn (Drained)
  • 2 Cups Chicken Broth
  • *3-4 10 3/4 Oz. Cans *Gluten Free Cream of Chicken Soup (Add an additional can if you want a thicker consistency)
  • 4 Tablespoons Taco Seasoning (Or 2 Envelopes)
  • 1/2 Cup Sour Cream (regular or lite) (Plus more for toppings)
  • Chopped Green Onions (Optional Topping)
  • Shredded Monterey Jack Cheese (Optional Topping)
  • Shredded Cheddar (Optional Topping)
  1. Gather your Slow Cooker and Ingredients.
  2. Place Chicken Breasts into the bottom of the slow cooker; top with the Corn.
  3. In a large bowl, combine the Chicken Broth, Soup and Taco Seasoning; Mix with a whisk until completely blended and pour over the Chicken and corn in the slow cooker.
  4. Cover and cook on low for 8-10 hours.
  5. Before serving, break up the chicken into smaller pieces. Stir in the 1/2 cup Sour Cream.
  6. Serve topped with green onions, cheese, sour cream, onions or whatever you desire!
  7. Goes great with tortilla chips or a crispy baguette!

*I found Gluten-Free Cream of Chicken Soup at Walmart!

Please note that the only reason why I do not add beans to this yummy recipe is due to the fact that my husband and children are allergic to them. If you wish to add beans, Great Northern White beans go perfectly with this…just add them (2-3 cans) when you add the corn.

Main Dish



Easy Cream Cheesey Chicken (4 Ingredients)

Easy Cream Cheesey Chicken (4 Ingredients)

A friend shared this Easy Cream Cheesey Chicken recipe with me years ago, but I tucked it away in my recipe box and forgot about it…until last week! My family RAVED when they tasted it and asked when I was going to make it again!!! With just 4 ingredients, easy to make AND delicious, this recipe goes straight to the top of my “Go To” recipes :). I hope you and your family enjoy it as much as we do!

  • 3-4 Breasts Boneless, Skinless Chicken (Trimmed, rinsed and dried)
  • 4-6 Tablespoons Cream Cheese (I used about 2 Tablespoons per Chicken Breast, but you may increase or decrease as desired)
  • 2-3 Tablespoons Green Onions (Chopped, as many or as few as you want)
  • 3-4 Slices bacon (I used Thick Sliced Bacon)
  1. Lower oven rack to about 6″-8″ from the bottom. Turn oven to Broil and let heat up while you prepare the chicken.
  2. Line a baking sheet with foil and set aside. Gather the ingredients.
  3. Place a chicken breast between two sheets of wax paper and pound to desired thickness (I usually pound it to about 1/4-1/2 inch at the thickest part of chicken). Repeat with the other breasts. Set aside.
  4. Mix the cream cheese together with the chopped green onions, using a fork.
  5. Wrap each chicken breast around 1-2 tablespoons of the cream cheese and onion mix.
  6. Next, wrap one piece of bacon around each breast and secure with a toothpick.
  7. Place the rolled chicken in the foil-lined baking sheet and broil for 20-25 minutes. Let rest for about 5 minutes before serving.
  8. Serve with rice and your favorite veggie. Enjoy!
Main Dish



Easy Italian Baked Chicken

Easy Italian Baked Chicken

This Chicken recipe is one of those go-to recipes in our house. Using only 5 ingredients, it’s not only easy to prepare, tender and juicy, but delicious! I often prepare this the night before and let the chicken really marinate in the Italian Dressing…Perfect for those busy weeknight dinners… Enjoy!

  • 3-4 Breasts Boneless, Skinless Chicken (Trimmed, rinsed & dried)
  • 1 Packet Italian Salad Dressing Mix (I used “Good Seasons”)
  • 1/4 Cup Vinegar
  • 1/2 Cup Vegetable Oil (I used “Wesson” Canola Oil)
  • 3 Tablespoons Water
  1. Gather the ingredients.

Make the Italian Dressing

  1. Using a Cruet or a container with a tight fitting lid, like a mason jar, combine the Vinegar, Oil, Water and the Italian Salad Dressing packet. Mix well.

Putting it Together

  1. Place the Chicken Breasts in a large Ziploc baggie and pour about 1/2 of the Italian Dressing into the baggie. Seal tightly and rotate around to coat the chicken thoroughly with the dressing. Place baggie in a baking dish and refrigerate for at least 1 hour.

Baking

  1. Preheat oven to 400 degrees.
  2. Take the baggie of marinating chicken out of the refrigerator and dump its contents into the baking dish.
  3. Spread the chicken out evenly in the dish to ensure even baking.
  4. Bake for 21-25 minutes (times will vary with different ovens) or until inside temperature of chicken measures 165 degrees. I cut my breasts in half at about the 20 minute mark to ensure that they are cooked thoroughly.
  5. Serve with your favorite side dish and a fresh veggie…yummy!

With Chicken Breasts being so enormous these days, I serve 1/2 breast per person. So, even though this recipe states that it makes 3-4 servings, it actually makes 6-8 servings.

Main Dish
Italian



Jobil’s Turkey Meatloaf

Jobil’s Turkey Meatloaf

When I was younger, I used to LOVE Wednesdays! The reason being, it meant that it was MEATLOAF NIGHT and I LOVED my Mother’s Meatloaf. My mother was named Jobil, after her mother, Josephine (Jo), and father, William (Bill)…thus, Jobil :). This recipe was one that she knew by heart and passed it on to me when I got married. I have tweaked it just a little by using Ground Turkey instead of Ground Beef, as my mother did back in the day when we didn’t have Ground Turkey readily available. I think my mother would approve! It’s simply delicious and the leftovers the next day are even better. I hope you enjoy Jobil’s Turkey Meatloaf :).

  • 2/3 Cup Vegetable Juice Cocktail (I used V8 Reduced Sodium)
  • 4 teaspoons Worcestershire sauce
  • 2 Large Eggs
  • 1 1/2 teaspoons Garlic Pepper
  • 1/2 teaspoon Garlic Powder
  • 1 1/2 Cups Bead Crumbs (Italian Style)
  • 1/2 Cup Parmesan cheese (Grated)
  • 1 Medium Onion, chopped (About 1 Cup)
  • 2 pounds Ground Turkey (Or Ground Beef or Ground Chicken)
  • 1/2 teaspoon Salt (Optional)
  1. Preheat Oven to 350 degrees.
  2. Gather the Ingredients.
  3. In a large bowl, combine the Vegetable Juice, Worcestershire Sauce, eggs and seasonings. Blend well using a whisk.
  4. Add the seasoned Bread Crumbs, Parmesan Cheese and Chopped Onions. Mix well with a sturdy spoon.
  5. Lastly, add the Ground Turkey and continue mixing until well blended.
  6. Press into an 8″ x 4″ loaf pan, leaving about an inch at the top.
  7. Bake for 60 minutes or until inside temperature measures 165-170 degrees.
  8. Remove from oven and let stand in pan for at least 15 minutes before slicing.
  9. Serve with your favorite vegetable and whatever side floats your boat…personally, Mashed Potatoes are the Perfect match for this yummy, tender dish 🙂

This meatloaf gets better and better as it sits. I always make two loaves, so we can have the 2nd loaf for leftovers.

Main Dish



Old Bay Barbecued Chicken

Old Bay Barbecued Chicken

This barbecued chicken recipe is healthy, low in calories and oh, so tasty! The addition of Old Bay Seasoning to the sauce adds a nice kick…everyone always tries to guess the “mysterious flavor” that makes this recipe so tangy and delicious! So, let’s get out there and enjoys these last few days of Summer and Grill! Enjoy :).

  • 1 1/2 Cup Ketchup (I used the reduced sugar variety)
  • 1/4 Cup Chicken Broth
  • 1/2 Cup Onion (Finely chopped)
  • 1/4 Cup Light Brown Sugar (Firmly packed)
  • 2 Tablespoons Cider Vinegar
  • 2 Tablespoons Horseradish, prepared
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Old Bay Seasoning
  • 6 Chicken Breasts (Boneless, Skinless, Trimmed and halved)
  • Cooking Spray (I use Coconut Spray)

Prepare Grill

  1. I always use aluminum foil and non-stick cooking spray for easier clean-ups.

Making the Barbecue Sauce

  1. Gather ingredients
  2. Combine the first 8 ingredients in a heavy saucepan.
  3. Mix ingredients thoroughly and bring to a boil over medium to medium high heat.
  4. Once sauce comes to a boil, reduce heat, cover and simmer for at least 15-20 minutes.

Grilling the Chicken

  1. Place the chicken breasts on prepared grill and baste each side with the Old Bay Barbecue Sauce. Continue to baste and turn chicken over until done…usually about 20-30 minutes, depending on your grill and how “charred” you want your chicken ;).
  3. Serve with corn on the cob and a fresh salad!
Main Dish



Sour Cream Chicken

Sour Cream Chicken

Tired of trying to find new ways to bake chicken? Look no more! This recipe for Sour Cream Chicken is SO easy to prepare and the chicken turns out moist and tender every time. The Sour Cream marinade gives it a delicious tangy flavor that’s unique and refreshing. Top it off with bread crumbs and butter for a nice crispy outside. So Yummy!

  • 2 Cups Sour Cream (I use Lite Sour Cream)
  • 1/4 Cup lemon juice (Fresh or bottled)
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons Celery Salt
  • 2 teaspoons Paprika
  • 1 clove Garlic, minced (I use store bought minced Garlic in a jar)
  • 2 teaspoons Pepper
  • 3 Large Chicken Breasts (Rinsed, trimmed and cut into halves)
  • 3/4 Cup Bread Crumbs (I used Plain)
  • 1/2 Cup Butter, melted

Prepare the Sour Cream Marinade

  1. Gather ingredients.
  2. In a Large bowl, combine the Sour Cream, Lemon Juice, Worcestershire Sauce and spices. Mix well.
  3. Add the prepared Chicken pieces to the Sour Cream marinade and submerge them, coating each piece well. Cover and refrigerate for at least 8 hours or overnight.

Prepare Chicken for Baking

  1. Preheat Oven to 350 degrees.
  2. When ready to cook, remove the chicken pieces from the marinade and coat evenly with the bread crumbs. Place the breaded chicken in a large, deep baking dish.
  3. Drizzle the melted butter over each chicken piece.
  4. Bake uncovered for 45 minutes or until inside temperature registers 165 degrees. The outside should be a nice golden brown.
  5. Serve with your favorite vegetable and enjoy :).

1. I used whole boneless Chicken Breasts in this recipe…however, I usually cut each breast in half, as the recipe states.

2. The photo of the Ingredients shows a bottle of Garlic Salt, but I decided not to use this…I only used the minced Garlic in the jar.

Main Dish