Salmon with Capers

Salmon with Capers

This is such a healthy and easy dish to make! It’s also Gluten Free and Keto Diet friendly! I especially love this recipe for those busy weeknights, since it’s fast and simple to prepare 🙂

  • 1 lb Salmon
  • 2 teaspoons Olive Oil
  • 2 teaspoons Lemon Juice (Fresh or Bottled)
  • 2 teaspoons Fresh Basil, chopped (Or 1 teaspoon dried Basil)
  • 1 teaspoon Minced Garlic
  • 1/8 teaspoon Salt
  • Freshly Ground Black Pepper (A pinch or Dash)
  • Capers (Top with as many or as few as you desire)
  1. Preheat oven to 425 degrees.
  2. Cover a baking sheet with foil and set aside.
  3. In a small bowl, combine the Olive Oil, Lemon Juice, Basil, Garlic, Salt and Pepper. Whisk until fully blended. Set aside.
  4. Rinse the salmon in cold water and pat dry with paper towels. Place on the prepared baking sheet.
  5. Brush the Olive Oil mix onto the Salmon to thoroughly coat.
  6. Bake for 15-18 minutes, depending on thickness of the Salmon.
  7. Top with Capers and serve with your choice of side and a freshly steamed veggie for a healthy and quick dinner….pairs well with steamed Asparagus and tiny boiled Red Potatoes 🙂 Enjoy!
Main Dish



Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony-Garlic Chicken Parmesan & Mushrooms (Gluten Free)

Lemony, Garlic Parmesan Chicken Breasts sit atop buttery and tender Mushrooms in this delicious and easy-to-prepare dish that tastes like you’ve been in the kitchen all day! This makes a perfect meal for those busy weeknights…just serve with a fresh salad or steamed veggie and you’re good-to-go 🙂

  • 4 Boneless, Skinless Chicken Breasts (Rinsed and patted dry)
  • 1 Large Egg
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 teaspoons Garlic Powder (Divided)
  • 1 Cup Gluten Free Bread Crumbs (I use the Italian-flavored kind)
  • 2 teaspoons Parsley, chopped (Divided)
  • 1/2 Cup Parmesan Cheese, Grated
  • 1/2-1 lb. Fresh Mushrooms (I used 1/2 lb. in this recipe, but the more the merrier!)
  • 4 Tablespoons Butter, melted (1/2 stick)
  • 1 Tablespoon Lemon Juice (Fresh or bottled)
  1. Preheat oven to 375 degrees and gather the ingredients.
  2. In a wide, shallow bowl whisk the Egg, Salt, Pepper, and 1 teaspoon Garlic Powder. Mix well and set aside.
  3. In another wide, shallow bowl combine the bread crumbs, Parmesan Cheese, 1 teaspoon Garlic Powder and 1 teaspoon Parsley. Mix well and set aside.
  4. In a small bowl, mix the lemon juice and melted butter. Pour about 2/3 of this into a 9″ x 13″ baking dish and tilt dish to spread the melted butter evenly. Layer enough fresh mushrooms on top of the butter to fill the bottom of the baking dish (you can do a single layer of mushrooms or double layer, if desired).
  5. Set up a “work station” that has everything you need close together for breading the chicken (See photo)
  6. First, dip each Chicken Breast into the Egg mixture, turning to coat well.
  7. Next, roll each Chicken Breast in the Bread crumb mixture, coating well. Then place on top of the Mushrooms in the baking dish. Drizzle remaining Butter and 1 teaspoon Parsley over the top of each Chicken Breast.
  8. Bake, uncovered for 40-45 minutes.
  9. Enjoy with a fresh salad or favorite steamed veggie!
Main Dish



Easy Sausage Pinwheels (Only 3 Ingredients!)

Easy Sausage Pinwheels (Only 3 Ingredients!)

These are one of those yummy foods that take me right back to my childhood! My older sister was always in charge of making these for our annual Christmas parties and I remember eating dozens of them before they even left the kitchen :). They are SO easy to make and oh so yummy!

  • 2 Cans Crescent Dough Sheet (If you can’t find the sheets, just use the regular crescent dough and press the seams together)
  • 1 Pound Pork Sausage (You may use Regular or Spicy)
  • 2 Cups Shredded Cheddar Cheese (I use Sharp)
  1. Gather the ingredients.
  2. In a large bowl, combine the sausage and cheese using two forks. Mix well and set aside.
  3. On a large sheet of foil, unroll one of the Crescent Dough Sheets.
  4. Spread half of the sausage mixture onto the dough sheet using a fork.
  5. Roll up the dough and sausage mixture along the longer edge of the dough sheet.
  6. Repeat these steps with the second Dough Sheet and remaining sausage mixture.
  7. Wrap the foil around each dough roll and freeze for about 2-3 hours.
  8. When ready to bake, preheat oven to 375 degrees.
  9. Lightly spray a cookie sheet or line it with a silicone baking pad. Set aside.
  10. Slice the dough rolls into about 1/4″ – 3/8″ wide slices and place on the prepared cookie sheet.
  11. Bake for about 15 minutes or until lightly golden color.
  12. Serve warm 🙂
Appetizers, Hors d’Oeuvres, Snacks



Gluten Free Citrus Ginger Pork Tenderloin

Gluten Free Citrus Ginger Pork Tenderloin

I make this Gluten Free Citrus Ginger marinade for Pork Tenderloin, Pork Chops or Chicken…it’s so versatile and delicious! The combination of citrus, honey, ginger and soy sauce make this dish especially tasty and tender. And, the leftovers are even tastier! It’s a perfect make-ahead meal for those busy nights. 🙂

  • 1 Large Gluten Free Pork Tenderloin (This marinade makes enough for 2 small Pork Tenderloins or 1 Large Tenderloin)
  • 1/2 Cup Orange Juice
  • 1/3 Cup lemon juice (Fresh or bottled)
  • 1/2 Cup Chicken Broth
  • 2 Tablespoon Honey
  • 1 Tablespoon Gluten Free Soy Sauce
  • 2 teaspoons Ginger (Freshly grated of from tube)
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon minced garlic (Fresh or from jar)
  • 1 Tablespoon olive oil
  • Salt & Pepper
  1. Gather the ingredients (please note: Chicken Broth is not pictured).
  2. Trim excess fat from tenderloin, rinse and pat with paper towels to remove excess water. Place in a large resealable plastic bag. Set aside.

Making the Marinade

  1. In a large bowl, combine the next 8 ingredients and mix well.
  2. Pour marinade over the tenderloin in the plastic bag, seal tightly and refrigerate for at least 8 hours (I usually place this in a baking dish or large bowl, so I can turn it over easily and to prevent any leaking).
  3. When ready to bake, preheat oven to 450 degrees. Line a baking sheet with foil and set aside.
  4. Remove the tenderloin from the bag and place on the baking sheet. Brush with the Olive Oil and sprinkle with salt and pepper on all sides.
  5. Bake for 20-30 minutes, depending on the size of tenderloin. Inside temperature should measure at least 125 degrees (I cook mine to 145 degrees).
  6. Serve with rice or potatoes and a veggie for a quick and easy meal!
Main Dish



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