Ingredients

• 1 Tbsp veggie oil
• 2 chicken breasts, defrosted
• 1 cup chicken broth (I use Knorr Chicken Broth powder and hot water)
• 1 Tbsp garlic, minced
• 1 tsp rosemary, dried
• 1/2 tsp thyme leaves, dried
• 2 large, peeled sweet potatoes, cut into 1 inch cubes
• 2 cups veggies – we used green beans

Instructions:

1. Brown chicken in hot oil, approx 5 min per side.  Remove & set aside.
2. Stir in broth, seasonings and veggies.   Bring to gentle boil.  Boil 5 minutes.
3. Cut up chicken into bite size pieces, return to pan.  Reduce heat to simmer.
4. Cook until chicken is done, and veggies are tender, about 7 – 10 minutes.

Story:

This recipe is loosely based (how I follow all my recipes) on a Campbell’s recipe from my local grocer’s flyer.  It called for Sweet Potatoes, and being myself a brand new, sometimes-strict, self-proclaimed GREEN, CLEAN, and LOCAL eater, I sent my husband out for exactly – SWEET potatoes.  He came back with white potato-looking things.  I quizzed him (he’d call it grilled) emphatically about the labeling of said ‘sweet’ potatoes.

Here’s the recipe picture:

Do those potatoes look WHITE to you?  Perhaps its the wizardry of photoshop I tell myself.  Or maybe gluten-carrying chicken broth has more dye in it (I’m kidding btw).  I have checked 3 different local markets, all our sweet potatoes are WHITE.  Our YAMS are orange!  So I’ve discovered, its all you Americans who have labeled everything wrong.  Just to let you know – those orange things, those are YAMS.  What you want in your recipe here – is Sweet Potatoes.  Yummmm!

PS – the picture of the gorgeous food that I made is being held hostage by my dead phone.  :(

1.  Mike cooks the turkey.

2.  Mike cooks the side dishes.

3. Mike cleans the kitchen.

Follow?

And now there’s another reason to adore the turkey-eating season, Gluten Free Bread stuffing – that actually doesn’t taste like soggy bread!

This is the recipe from Gluten-Free Girl, modified to use the sunflower whole grain, (very dense) gluten free loaf at found at the local bakery. I’ll leave you with the ingredients, but since I’m not sure what is the kosher way of ‘copying’ someone’s recipe (& giving credit of course), I’ll ask you to head over to her blog for the directions. If this doesn’t wet your appetite for turkey stuffing, nothing will!

THE GLUTEN-FREE STUFFING THE CHEF AND I WILL BE MAKING FOR THANKSGIVING

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
find the instructions over at Gluten-Free Girl’s blog.

Doesn’t that list of ingredients make you run to her blog to see the rest? Hello? Anybody here?

So I’ve been a little adventurous this week with a new ingredient – White Wine Vinegar.  And I’ve had to be a little less kitchen-averse on this diet.  You just can’t pull out a bottle of BBQ sauce and expect to loose weight.  And this recipe?  I’ll never use a bottle of BBQ sauce again – it is THAT good!  If you try this with regular vinegar, let mek now how it works.

Homemade Special BBQ Sauce

• 2 Tbsp soy sauce
• 2 tsp white wine vinegar
• 2 cloves of garlic, crushed
• 4 grams Splenda (or 2 Tbsp brown sugar)
• 1/2 cup ketchup
• 1/4 cup water

BBQ Meat:

• leftover pieces from yesterday’s baked chicken or
• thinly sliced chicken breasts or
• thinly sliced pork tenderloin

Cook meat first, or use leftover pieces.  Mix the sauce together, and pour over meat in large skillet.  Heat over medium until boiling.  Reduce heat and simmer for 10 – 20 minutes.  Serve over rice or with potato wedges.

You’ll need:

• 2 SL BL chicken breasts, cubed
• 1/2 Tbsp garlic powder
• 1/2 onion, chopped
• Campbell’s Chicken and Rice Condensed Soup – GF in Canada- I’m not sure about the US
• 1 tsp curry powder
• 1 scant soup can of white rice.
• 2 cans of water
• 1/2 cup shredded cheese

Directions:

1. Saute onions with garlic and olive oil, add chicken and curry. Cook until chicken is done.
2. Add chicken to casserole dish.
3. Add everything else into casserole dish (I don’t know about you but whenever someone tells me to mix something in another bowl and then toss it in, I think they must be taking advantage of the kitchen staff, and, well, since I AM the kitchen staff around here, we manage just fine with the whole mix-it-right-in-the-casserole-method.)
4. Cook at 350F for one hour. Top with cheddar 10 minutes before removing from oven.

Of course I forgot to take a picture.