Easy Stuffed Chicken

Stuffed chicken is one of my throw together quick dinners - it looks amazing and you can pretty much add anything you have in the fridge to it!

Here's one of my versions:
Ingredients:

4 chicken breasts
chopped (marinated)artichoke hearts
3 diced green onions 
3 tbs sun dried tomatoes
1/2 c mayonnaise (divided)
1/2 panko bread crumbs (divided)
mozzarella strips about 1/4" strips
4 tbs of sliced almonds

prepare baking dish with olive oil
preheat oven to 350 degrees

1. Pound chicken breast  till nice and tender but not separated.

2. flatten out chicken spread a tbs mayo in middle of breast and place(in any order) :
      green onions
      artichoke hearts
      sun-dried tomatoes
      sliced almonds ( or any other nut)
      Panko bread crumbs
      mozzarella cheese strips (or gouda/feta - it all works)

3. Roll up from one side to the other...place seam down in prepared baking dish

4. Spread thin layer of mayo on each breast

5. Sprinkle remaining bread crumbs on top along with paprika, garlic, salt and pepper.

6. Cook in preheated oven till juice of chicken runs clear- about 45 minutes

(sorry i don't have a finished photo... I always eat as soon as its done --then remember!!!)

Coconut Almond Butter

If you have ever bought fresh ground Almond Butter from a co-op - this recipe is gonna make you think you were crazy for ever buying it! First - it will save you money..I figured it out and it's about 1/3 of the price to make it. Second- you can add what ever you want to it depending on your craving that day :)
What you'll need:

approx. 2 c Almonds
1/4 tsp Sea Salt
1/4 - 1/2 c coconut flakes
1-2tsp coconut oil (depending on how much coconut you use increase the oil accordingly)


Here's the easy process:


(preheat your oven to 350)

1. Cover a baking sheet with raw almonds - bake for 8 - 10 min just until roasted

2. Immediately put in food processor

3.Add sea salt

4.Process for 8 -10 minutes ( you will watch the almonds go from ground almonds-to almond meal - to almond flour - then to Almond Butter!!!

5. Once its looking like almond butter add the coconut and oil - blend till smooth and creamy


My favorite part is right when its done its all warm and yummy..... every good mother has to taste to make sure its good enough for her family!!!

Gluten Free Carrot Cake - YUM!

So I've been experimenting with gluten free cooking(as far as goodies go). We decided that if we were going to have desserts as much as we do I could try and make them a little healthier - here is a carrot cake I made today- and it is delicious! It doesn't have that"too healthy" taste in the least bit.....if I don't say myself.

You can make 2-  8" rounds for a layer cake or 1- 13"x9" sheet cake or 20 jumbo muffins.

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Total Time: 1 hour

Ingredients:

1/2 cup white sugar

1/2 cup brown sugar

1/2 organic agave 

4 eggs

1 1/2 cups light olive oil OR your favorite vegetable oil

3/4 almond flour

1/3 c soy four

1/3 c spelt flour

1/3 c brown rice flour

2 teaspoons baking soda

2 teaspoons gluten-free baking powder

1 1/2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons vanilla extract

1 c chopped pecans

3 c grated carrots

1/2 c coconut (I used sweetened)

CREAM CHEESE FROSTING (a true carrot cake can't go without this!)

4 tablespoons unsalted butter

3 ounces cream cheese

1 teaspoon vanilla extract

2 1/2 cups gluten-free powdered sugar (See note)

Preparation:

Preheat oven to 325° F (I've found gluten free is better to cook low and slow)

Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.

Cream sugars , agave and eggs in a large mixing bowl. Add oil and vanilla and beat just until smooth. 

In a separate bowl combine flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Fold in grated carrots, coconut and pecans. Pour the batter into prepared pans.

Bake in preheated oven for 55-60 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 35-40 minutes or until golden. Cool on a wire rack. 

For Frosting place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy. 

Wait for cake to complete cool then frost.

ENJOY!