Fall Harvest Salad

Fall Harvest Salad

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So this is another creation from our Winder Farms produce box.  This week we got spaghetti squash (which I've never made before), fingerling potatoes (which my husband mocked until he tried them), lettuce, red onion, and some other things we ate much quicker than when I tried this recipe.  The recipe given again had lots of stuff I don't keep on hand and/or am not a fan of, so I tweaked it to come up with this.

Find the PDF for the recipe HERE

The first thing I started with was the squash.  I had to have the hubby cut this sucker in half, it's NOT easy! (Or maybe I'm just a weakling in my current pregnant not able to run or train state.)  Either way it still took the hubs quite a few minutes and 3 knives before he got it open.  I wasn't quite sure what to do since I've never made spaghetti squash and I was wondering if maybe those strings around the seeds were what I was supposed to cook.  After a few google searches I cleared out the seeds and strings, just like when you take the guts out of a pumpkin.

Then I brushed the meat of the squash with olive oil and seasoned with salt and pepper.  I lined a baking sheet with foil and popped this into a preheated 450* oven.  I set the timer for 30 minutes and got to work chopping.

I washed and cut the fingerling potatoes in half.  I put them in a bowl and tossed with olive oil and garlic salt and pepper.

Then I chopped the red onion, lettuce and chicken (I used some cooked grilled chicken.)

When the squash timer rang, I took it out and then put those potatoes right on the same baking sheet and back into the oven for another 10-15 minutes.

Once the spaghetti squash is finished use a fork to scrape at it, and it will become stringy like noodles.

Then layer the salad.  I did lettuce, squash, potatoes, chicken, and onions.

I really found that this salad didn't need any dressing.  The squash, seasoned potatoes and onions really gave it plenty of flavor.

I personally did whip up a quick honey mustard vinaigrette, but if you use any dressing, use very sparingly, especially a vinaigrette.

You don't want it to overpower the taste of fall.

(I cooked the whole squash and used a little more than half, if you have a smaller family you can probably get away with only using half.)

**This recipe is gluten free. Verify all your ingredients are gluten free.**

ENJOY!!!

Honey Crock Pot Chicken

Honey Crock Pot Chicken

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I got this recipe from allrecipes.com but had to tweak a few things to make it work.

I found these yummy looking guys on clearance at my local grocery store and chicken that is .79/lb is definitely for me!  

You can find the PDF to this recipe HERE.

INGREDIENTS:

3-4 lbs chicken drumsticks (I had 11 drumsticks in my pkg.)

3/4 c. honey

1/2 c. lite soy sauce

3 Tbsp. ketchup

3 cloves minced garlic

1/2 tsp ground ginger

1 (20 oz) can pineapple chunks, drained with reserved juice

2 Tbsp. corn starch

1/4 c. water

**If your ingredients are GF than this meal is GF, check your soy sauce and spices to be sure!**

DIRECTIONS:

1. I always start by spraying my crockpot with nonstick spray because it makes clean up faster. Then I dumped in all those chicken drumsticks.

2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger and reserved pineapple juice. Pour this sauce over the chicken.

3. Cover and cook on HIGH for 4 hours (make sure chicken is cooked through). Stir in pineapple chunks about 10-15 minutes before done.

*This is where preference comes in. The chicken is done, and delicious, the sauce is good but quite liquidy. If you don't want to wait, or use the crockpot to avoid extra dishes and steps, go ahead and eat now. If you want a thick sauce to pour over the top continue on.*

4. Remove chicken and pineapple and set aside (keeping warm). Pour sauce into a saucepan and bring to a boil.

5. Mix cornstarch and water in a small bowl and whisk into sauce. Turn down heat and let cook until thickened.

6. Serve chicken on rice and top with sauce.

My kids all had seconds and some had thirds. My GF daughter says she loves delicious chicken meals like this that are gluten-free.

ENJOY!

Chicken Bruschetta Pasta

Chicken Bruschetta Pasta

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This is a yummy creamy pasta.  Since I was making this for my entire family.  I did the sauce separate and topped the noodles (since I had traditional and gluten-free).  This is excellent with the noddles mixed in and so every noodle gets some sauce!  I love creamy sauces to go with pasta.

Philadelphia's Recipe Can Be Found HERE

I started with this little gem:

I had some coupons and used them at Smith's while they were on sale (double score!!)

You might have read my version of this recipe with kielbasa HERE.  

This is the traditional version found on the back of the container.  

First off, I don't care for garlic powder.  I use it only in emergencies, I prefer fresh garlic (makes such a difference in my opinion).  So I swapped that out.  And I didn't have fresh basil leaves, so I went with the dried and made sure to cook that in so the flavor showed up.  I also went with fresh on the vine tomatoes chopped instead of the grape.  And I chopped up my chicken 1) to make it easier for my kiddos and 2) to make it easier for me.  I hate having to bite a large strip of chicken and have the sauce drool all down my face or trying to cut it inside the bowl (does this happen to no one else?!) Anyway...

I started with about a Tbsp or 2 of olive oil.  I sauted in 2 cloves of garlic and let that cook about a minute and then added the chicken (recipe says 1 lb, I did about 5 chicken tenders).  After the chicken was all cooked (about 5-6 min or until done).  I added the chicken broth (1/3 c.).

I cooked that up for about 3 min.  Then I added the cooking creme (1 container of original flavor), chopped tomatoes (about 2 cups worth) and dried basil (I think about 1/2 tsp? (I eyeballed it).  I cooked this for about 3 min.

I looks super soupy here, but it thickens as it cooks.  And once you mix the noddles in you will be grateful for all that delicious sauce. :)

I've run out of this product (and coupons) but do plan to duplicate this recipe with a homemade version maybe cream cheese and heavy cream or something... I'll think of something.

**This recipe is gluten free if you top over gluten-free pasta**

(Gluten-free version for my daughter) :)

ENJOY!!

Chicken & Broccoli Puffs

Chicken & Broccoli Puffs

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I got this recipe from a Pampered Chef Cookbook. Technically it's called chicken and broccoli braid, but as you can see, I didn't make a braid. I make this every time I find crescent rolls on sale. **The filling is gluten free, not the crescent rolls**

INGREDIENTS:

2 c. cooked chicken, chopped

1 c. broccoli, chopped (I've used mixed broccoli & cauliflower before too)

1/2 c. red bell pepper, chopped

1 garlic clove, pressed

4 oz sharp cheddar cheese, shredded (I always do medium cheese & more of it)

1/2 c. mayo

2 tsp. dill mix (or dried dill weed works too)

1/4 tsp. salt

~FOR GLUTEN FREE STOP HERE~

2 pkg. (8oz) refrigerated crescent rolls (keep refrigerated until need them or they get sticky)

1 egg white, lightly beaten

2 Tbsp. slivered almonds

DIRECTIONS:

1. Preheat oven to 375*. Mix chicken, broccoli and bell pepper in bowl. Press garlic over vegetable mixture.

2. Add cheese to vegetable mixture; mix gently.

3. Add mayo, dill, salt; mix well.

4. Scoop onto crescent rolls and roll up. You can make all kinds fancy shape, braids and stuff. I just put the large side facing the middle of my pan and the point hanging off the edge and scoop then fold the crescent inwards. I make 2 circles this way.

5. Brush with egg white and sprinkle with almonds (I skip this cause my family doesn't like it).

6. Bake 25-28 min. or until deep golden brown. Cut and serve.

**I bake this on my stoneware, if you're using a regular cookie sheet I'd watch the time, 5 min. before and after to see what the best time is.**

GLUTEN FREE VERSION: The filling itself is gluten-free, I add the filling on top of some gluten-free bread and toast it, like a hot chicken melt and Hailey loves it. You can also roll these in a gluten-free tortilla

ENJOY!

Salsa Chicken

Salsa Chicken

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I don't know if you can really even call this a recipe, but I wanted to share it, since it's one of Matthew's favorite and it so easy!

INGREDIENTS:

chicken tenders

salsa

cheddar cheese slices

DIRECTIONS:

1. Preheat oven to 350*.

2. In a greased pan, I usually use 8x8 but depends on how much chicken you're doing. Usually between 6-8 tenders thawed (I've used frozen too, closer to 30 min for frozen) chicken for my family.

3. Pour salsa over the top. I usually use a whole pint jar of homemade salsa.

4. Put in the preheated oven until chicken is cooked, about 15-20 (for thawed) or 25-30 min (for frozen). depending on the size and amount of your chicken. Test with meat thermometer to make sure chicken is cooked. It will be slightly pink even when cooked because of the salsa, but don't over cook.

5. After cooked, remove from the oven and top with sliced cheese immediately so cheese melts over chicken.

**This is super great on the grill too! Marinate the chicken in salsa for a few hours before grilling then top with cheese before removing from grill to melt cheese!**

This is naturally GLUTEN FREE! :)

ENJOY!

Chicken Puffs

Chicken Puffs

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This one got another 6 stars out of hubby. You can make your own homemade crescent roll dough, or you can buy the kind in a tube for a quick dinner.

INGREDIENTS:

6 chicken tenders

olive oil

pepper

1/2 onion, chopped

4 cloves garlic, minced

6 oz cream cheese (3/4 of 8oz pkg)

6 Tbsp. butter

4 (8oz) cans crescent roll dough

1. In medium pan, saute chicken over medium heat in olive oil until no longer pink. Season with pepper.

2. Remove chicken and chop into small bites.

3. Add onion and garlic to oil in pan and saute, add chicken and cook until onions are tender.

4. In medium bowl, blend hot chicken mixture, cream cheese and butter until creamy.

5. Preheat oven to 325*

6. Unroll croissants, place 1/2 Tbsp. (or less) on each triangle. Roll up.

(You can also use 2 triangles, add 1 Tbsp. mixture and fold up sides into balls.)

7. Arrange on large baking sheet (I used stoneware).

8. Bake in preheated oven 12 min. or until golden brown.

**TO MAKE THIS GLUTEN FREE FOR HAILEY, I SERVED IT ON TOASTED GLUTEN FREE BREAD!**

ENJOY! ;)

Cafe Rio Style Chicken

Cafe Rio Chicken

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So, this isn't an exact replica, but it's pretty dang good, especially if you are making a cafe rio style salad or burritos! Super easy (SLOW COOKER) and so versatile! Make sure you make the rice too!

INGREDIENTS:

1 small bottle Kraft Zesty Italian Dressing (I used regular Italian dressing and about half the bottle and loved it)

1 Tbsp chili powder

1 Tbsp cumin

3 cloves garlic - minced

5 lbs chicken breast (I used about 3 lbs boneless skinless tenders instead)

DIRECTIONS:

1. Cook all together in the crock pot for 4 hours, shred meat and cook 1 additional hour.

**AS LONG AS YOUR SPICES ARE, THIS CHICKEN IS GLUTEN-FREE** :)

ENJOY!

Cajun Chicken Pasta

Cajun Chicken Pasta

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Flavor of this really depends on your cajun seasoning. I have a great recipe for one, I'll add in the future.

INGREDIENTS:

4 oz. linguine pasta

2 skinless, boneless chicken breast halves

2 tsp. cajun seasoning (I make my own)

2 Tbsp. butter

1 red bell pepper, sliced

1 green bell pepper, sliced

4 fresh mushrooms, sliced (I omit, I hate mushrooms)

1 green onion, chopped

1 c. heavy cream

1/4 tsp. dried basil

1/4 tsp. lemon pepper

1/4 tsp. salt

1/8 tsp. garlic powder

1/8 tsp. ground black pepper

1/4 c. grated Parmesan cheese

This makes 2 servings, I always at least double it for our fam!

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 min or until al dente; drain.

2. Place the chicken and cajun seasoning in a bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender(5-7 min).

3. Add the red bell pepper, green bell pepper, mushrooms (YUCK!) and green onion. Saute and stir for 2-3 min. Reduce heat.

4. Add the cream, basil, lemon pepper, salt, garlic powder, pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

**FOR GLUTEN FREE - USE GLUTEN FREE NOODLES!!!**

Hot Chicken Sandwiches

HOT CHICKEN SANDWICHES

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Matthew gives these 6 stars, hands down his favorite and SOOO Easy! If you use gluten-free bread/buns, the recipe is gluten free too!

PDF Version HERE

INGREDIENTS:

8 c. cubed cooked chicken, or turkey (I use 3-4 large cans cooked chopped chicken)

1 medium onion, chopped

1 c. chopped celery

2 c. mayonnaise

2 c. shredded cheese (I've used mexi blend or mix of mozzarella & cheddar)

buns

DIRECTIONS:

1. Combine all ingredients except buns in slow cooker.

2. Cover. Cook on HIGH 2 hours.

3. Serve on buns. (USE MY SOFT SANDWICH BUNS RECIPE- PERFECT!)

PDF Version HERE

ENJOY!!!