February 28, 2013

Sesame Shallot Chicken

Makes 4 Servings


2 – Boneless skinless chicken breasts
Salt & Pepper
2 Tbsp – Gluten free Flour
1 Tbsp – Grape seed oil


1 Tbsp – Soy sauce, reduced sodium gluten free
½ Tbsp – Sesame seed oil
¾ cup – Green onion, diced
½ Tbsp – Lemon Juice
¼ tsp – Fresh ginger
2 Tbsp – Organic chicken stock
Splash of sesame Chili Oil

1.    Make the chicken breasts the same size by laying them out on saran wrap and hitting them gently with the flat size of a meat tenderizer. Cut chicken in half to a make 4 large pieces.
2.    Season chicken with salt and pepper then coat with flour (I use a zip lock bag to coat my chicken).  Shake off extra flour.
3.    Heat a large pan to medium-high heat and add grape seed oil.  When hot add the chicken.  Cook for 6-8 minutes, until slight golden.  Then turn over and cover. Cook for 10-15 minutes or until chicken is no longer pink.
4.    Finely chop the shallots and place in a small bowl.
5.    Add the remaining ingredients to the shallots and mix well. 
6.    Pour shallot mixture over chicken and cook for an additional 5 minutes, then serve.

February 21, 2013

Taco Casserole

Taco Casserole ready to be served

Used Casserole as Taco filling

1 lb. - Lean Ground beef, drained
1 can - Rotel
1/2 of an onion, diced
1/2 cup medium salsa
1 cup - Sharp Cheese
1 Tbsp. - Taco Seasoning
1 can - pinto beans, drained

Topping Suggestions:
Shredded lettuce
Sour Cream

Preheat oven to 350 degrees

In skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning, onion, beans, rotel, and salsa. Heat to boiling, stirring occasionally.

In ungreased 2-quart casserole add beef mixture. Top with cheese.
Bake uncovered 30 minutes or until hot and bubbly. Serve with lettuce, sour cream, and tortillas.