Sun Dried Tomato stuffed Chicken Breast with Spinach and Feta Cheese, Buttery Carrots, Steamed Spinach and fruit with cream

I got this recipe from another website, but altered it a bit...

First, I butterflied the chicken breast (sliced them in half width wise) super thin, because, well, there is nothing in the world worse in my mind than thick, dry, baked chicken breast. So, I sliced it thin and stuffed it with sun ripened tomatoes (that I bought in a big jar at Costco, they are soaked in olive oil and spices and looked way better than the dry ones you get at HEB), Feta cheese and spinach, and baked at 400 for a little under 20 minutes. Super fast, easy, and I hope yummy!

I steamed the carrots and spinach and added butter, salt and pepper.

The fruit bowls are peaches that a friend gave us off of their trees (my apologies if they turned a bit brown, I cut them up in advance), grapes, and fresh whipped cream. The cream is from my raw milk, I just skimmed it off the top and whipped it in my stand mixer with the whisk attachment, then sprinkled with cinnamon. I hope ya'll like it!

Facts for the chicken:

Nutrition Facts
1 Serving
Amount Per Serving
Calories		300.2
Total Fat		10.3 g
	Saturated Fat	6.1 g
	Polyunsaturated Fat	0.9 g
	Monounsaturated Fat	2.2 g
Cholesterol		101.8 mg
Sodium		1,066.8 mg
Potassium		1,291.3 mg
Total Carbohydrate		16.9 g
	Dietary Fiber	3.5 g
	Sugars	10.2 g
Protein		36.6 g

Yummy Granola Bars

I thought I'd share this recipe even though it isn't part of our dinner share. It is gluten free, and the best granola bars we've found! I have to say this recipe is from the Bob's Red Mill website.

First you make the granola:

2 1/2 cups oats
1/2 cup coconut
1 cup almonds
1/4 tsp salt
2 Tbsp honey
2 Tbsp maple syrup (I substituted brown sugar)
3 Tbsp oil ( I subbed butter)
1/2 cup dried fruit (I left this out)

Combine dry and wet ingredients in seperate bowls. combine bowls. Pour into nonstick pan and bake at 350 for about 30 minutes, stirring every 15 minutes until it is all nice and brown. After you remove from oven, add in 2 Tbsp flaxseed.

Now for the bars:
1/2 cup honey
3/4 cup peanut butter
1/2 cup nuts (I left this out since the granola has a bunch in it already)
1/3 cup dried fruit (I used dried cherries)
1/4 cup coconut (I left this out, since I added a bunch in the granola)
3/4 cup flaxseed

Bring honey to a boil, boil for 1 minute. Add in peanut butter and blend, then microwave 30 seconds. In separate bowl mix remaining ingredients. Stir into honey mixture. Press into a pan and chill.

I doubled this recipe and it made 25 nice sized bars that are great for breakfast on the go or an afternoon snack. Here is the nutritional information:

Nutrition Facts
25 Servings
Amount Per Serving
Calories		242.6
Total Fat		11.7 g
	Saturated Fat	3.2 g
	Polyunsaturated Fat	3.8 g
	Monounsaturated Fat	5.0 g
Cholesterol		6.1 mg
Sodium		20.9 mg
Potassium		278.4 mg
Total Carbohydrate		41.7 g
	Dietary Fiber	6.0 g
	Sugars	16.8 g
Protein		6.0 g

Vitamin A	2.4 %
Vitamin B-12	0.1 %
Vitamin B-6	5.6 %
Vitamin C	0.3 %
Vitamin D	0.4 %
Vitamin E	10.9 %
Calcium	4.4 %
Copper	18.0 %
Folate	11.3 %
Iron	12.7 %
Magnesium	24.8 %
Manganese	100.3 %
Niacin	8.6 %
Pantothenic Acid	6.5 %
Phosphorus	23.9 %
Riboflavin	5.8 %
Selenium	2.0 %
Thiamin	19.6 %
Zinc	12.7 %

Meatballs, Roasted Potatoes & Garlic, Peas

You can season ground beef however you're used to doing it for meatballs. For the filler, instead of bread crumbs, you can use cooked brown rice or brown rice flour. I like cooked brown rice because it's cheap, healthy, and it stretches the meat farther. You can season it with Italian herbs, salt, pepper, and garlic, then add 2 eggs to hold things together. I put the meatballs into a baking dish and pour a can of Spicy V-8 Vegetable Juice over them. Then I bake them at 400 for about 20-25 minutes until they are done.

From: www.easilyglutenfree.wordpress.com

Chicken and Rice soup, Cornbread

This actually turned out pretty good I thought!

I made the broth ahead of time, boiling the bones of a chicken with an onion quartered, about 4 big carrots broken into a couple of pieces, 4 stalks of celery, 5 or 6 cloves of garlic and about 4 quarts of water for 30 minutes, then turning down the heat and simmering it for 4 or so hours. For the last thirty minutes I threw a bunch of parsley into the water. then I strained all of the solids out and let the broth sit until the fat all floated to the top and solidified, then I scooped it off and was left with a great, healthy simple chicken broth that has WAY more flavor and nutrition than anything you can buy at the store!

To that I added in about a half of bag of carrots chopped up, the meat from 2 rotisserie chickens. in another pan I sauteed one onion and 4 stalks of celery with 6 more minced cloves of garlic until they were soft and aromatic. I dumped those into the soup and left it all to simmer together for about 2 hours. For the last 30 minutes I chopped up another bunch of parsley and a handful of fresh oregano from my flower bed, and tossed them into the pot with a very generous sprinkling of salt.

The cornbread was again a mix from Bob's Red Mill, which I think is super great. I think next time I make it though I'll add a couple of tablespoons of sugar, because I like by cornbread a bit on the sweeter side!

Mighty Tasty Hamburger

This looks amazing, so I just have to make it!

http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/a-tasty-recipe-murphys-hot-hamburger/

BBQ ribs, rosemary potatoes and Brocolli

I started to make the Pioneer Woman's recipe for ribs but then decided that after cooking for 3 days last week I was going to take the easy route! So, I marinated the ribs in BBQ sauce (Austin's own, gluten free) and white wine. then I stuck them in their pans and filled them half way up with a bit of left over red wine and water. I baked them for 3 hours on 250 degrees (covered up with foil) but they really needed an extra hour.

The potatoes I also took the easy way... I cut and boiled them for about 20 minutes, then drained them, drizzled over olive oil and pats of butter, salt and fresh ground up rosemary from my garden.

Brocolli: the best find ever, fresh organic brocolli at Costco... cheap and great. I opened the bags and steamed it for about 25 minutes and sprinkled with salt. Delich!

jen