tag:blogger.com,1999:blog-39023486866669079622024-02-08T08:49:57.916-08:00Jen's Recipe BoxA collection of my favorite recipes and freezer mealsUnknownnoreply@blogger.comBlogger50125tag:blogger.com,1999:blog-3902348686666907962.post-36088468726697887622012-07-27T15:54:00.002-07:002012-07-27T15:55:19.414-07:00Souvlaki ChickenMy husband and little girl love this recipe (and me, too). Thanks to
my sister-in-law Jodi for introducing it to us. This recipe comes from
the Girlfriends on the Go! cookbook (A Busy Mom's Guide to Make-Ahead
Meals).<br />
<br />
<br />
<span style="font-size: large;">Souvlaki Marinated Chicken Skewers</span><br />
<br />
6 tablespoons olive oil<br />
6 tablespoons lemon juice<br />
2 cloves garlic -- minced<br />
1 teaspoon onion -- minced<br />
2 teaspoons salt<br />
1/2 teaspoon pepper<br />
1 teaspoon oregano<br />
2-3 pounds chicken -- cut in 1" to 2" pieces<br />
<br />
Combine the olive oil, lemon juice, garlic, onion, salt, pepper, and
oregano in a glass bowl or casserole dish. Add the meat and stir well.
Cover and marinate in the fridge for 3-4 hours or overnight.<br />
<br />
Thread meat on skewer stick. Cook on the grill. You could also broil until cooked through.<br />
<br />
FREEZER DIRECTIONS: Place meat in a labelled freezer bag, pour marinade
over the top, and freeze flat. The Meat will marinate nicely when you
thaw it.<br />
<br />
Source: Girlfriends on the Go! by Suzie Roberts<br />
<br />
Serving Ideas : Serve with rice, or it's really good in flat bread with tzatziki sauce (great recipe at <a href="http://%28great%20recipe%20at%20here%20at%20mel%27s%20kitchen%20cafe%29/" target="_blank">here</a> at Mel's Kitchen Cafe).<br />
<br />
NOTES : You can also use pork or turkey instead of chicken.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-88814383483200629932011-12-08T10:01:00.000-08:002012-01-20T10:54:05.334-08:00Recipe Review: Gingerbread MuffinsYum! <a href="http://dailydishrecipes.com/gingerbread-muffin-recipe/">Gingerbread muffins</a>. Found <a href="http://dailydishrecipes.com/gingerbread-muffin-recipe/">this recipe</a> online last night from <a href="http://dailydishrecipes.com/">Daily Dish Recipes</a>. My little girl helped me make them for breakfast and they were delicious. And now our home smells like gingerbread. These will definitely go in the Holiday rotation because I can make a big batch of them and freeze them for quick breakfasts.<br />
<br />
GLUTEN FREE DIRECTIONS:<br />
I substituted the 2 cups all-purpose flour with 2 cups of Bette Hagman's Gluten Free Mix or:<br />
210 grams superfine brown rice flour<br />
85 grams potato starch (not flour)<br />
27 grams tapioca starch<br />
Plus:<br />
2 teaspoons xanthan gum<br />
2 teaspoons pectin<br />
I spooned the batter into a Ziploc bag and piped the batter into the muffin cups about 1/2 to 2/3 full, then smoothed the tops with wet fingers. The muffins did not rise a ton, so I could have done it 3/4 full like the recipe says, but they were a little heavy so I was happy with the smaller muffins. Also, my little girl shared 4 of these with me before I had to tell her that was enough, so I didn't mind that they were smaller.<br />
<br />
LOW IODINE DIRECTIONS:<br />
Use a LID-safe milk substitute and 2 egg whites instead of the whole egg. Make sure to use non-iodized salt.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-53062873067942645662011-12-08T09:40:00.000-08:002011-12-08T09:40:54.018-08:00Homemade Hershey's-Style Chocolate SyrupI needed some chocolate syrup the other night and didn't want to run to the store. Furthermore, I wasn't sure I would find something safe for our family food allergies once I got there. So I hopped online and found a couple of really easy recipes! I combined <a href="http://allrecipes.com/recipe/chocolate-syrup/detail.aspx">this recipe</a> and <a href="http://threeboysandglutenfree.blogspot.com/2010/11/canned-chocolate-syrup.html">this recipe</a>. It didn't turn out very thick, but it has a strong, rich flavor and I've decided I don't need it to be any thicker than it is.<br />
<br />
<b><span style="font-size: large;">Chocolate Syrup</span></b><br />
<br />
1 1/2 cups water<br />
2 cups white sugar<br />
1 cup cocoa powder<br />
1 dash salt<br />
1 teaspoon vanilla extract<br />
<br />
Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving. Will thicken upon cooling.<br />
<br />
This chocolate syrup is naturally gluten, soy, diary, egg, and nut free!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-72591932004014560162011-09-20T10:51:00.000-07:002011-09-28T14:02:02.017-07:00Recipe Review: Red Chile Sauce Chicken Enchiladas<div class="separator" style="clear: both; text-align: left;">For dinner last night we had these <a href="http://www.melskitchencafe.com/2011/09/red-chile-sauce-chicken-enchiladas.html">Red Chile Sauce Chicken Enchiladas</a> from <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a> and they were delicious. It's always nice to have homemade recipes for basic things like enchilada sauce, and this red enchilada sauce definitely did not dissappoint.</div><br />
We don't like too much heat so I toned it down by using only a few Mezzetta Tamed Jalapeno slices with the ribs and seeds removed, and only 4 teaspoons chili powder. Also I only used half of the onion that the recipe calls for. Other than those changes the recipe was the same.<br />
<br />
I think next time I make these enchiladas I will triple the sauce and chicken and freeze the extra for future meals. I bet the chicken would also make good Chicken Enchilada Rice Bowls, you wouldn't need so much sauce. And I bet you could probably throw the chicken and sauce in the slow cooker instead of cooking the chicken on the stove top.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-21241009641474876752011-08-28T08:49:00.000-07:002011-08-28T08:49:44.471-07:00Black Bean Dip (with Jalapeno)15 ounces canned black beans -- drained and rinsed<br />
1 large can green chili peppers (mine was 7 oz) -- drained<br />
1/3 cup jarred salsa (1/4 to 1/2 cup to taste) (I like Chunky Pace Picante Sauce)<br />
2 teaspoons cumin<br />
1 cloves garlic (1 to 2) -- pressed<br />
1 good squeeze of lime<br />
jalapeno slices (I used 8-9 Mezzetta Tamed Jalapeno slices) -- to taste<br />
<br />
Dump everything into a food processor and whir like mad. When it's done, plop it into a bowl and serve.<br />
<br />
<br />
LOW IODINE DIRECTIONS: Make sure your beans, chili peppers, salsa and jalapeno slices are LID-safe. You may have to make your own beans and salsa, and use fresh jalapeno slices.<br />
<br />
JEN'S NOTES: Next time I might reserve the liquid when I drain the beans, then add a little to help it have a smoother consistency. I always use low-sodium black beans, so I usually need to add a little sea salt to taste, too.<br />
<br />
Source: Leanne Ely at http://savingdinner.com<br />
<br />
Yield: 2 cupsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-13774200301006493372011-06-21T09:18:00.000-07:002011-09-10T10:30:35.234-07:00Substituting Gluten Free FloursSometimes it's difficult to find the gluten free flours that a recipe calls for, or sometimes you are just simply out of that particular flour that you need so you have to make a substitute. When substituting flour (of any kind) it is always best to measure by weight and not by cups. That way you get a more consistent result.<br />
<br />
Here is a <a href="http://glutenfreegirl.com/gluten-free-holiday-baking-2010/">good explanation</a> as to why this is important:<br />
<a href="http://glutenfreegirl.com/gluten-free-holiday-baking-2010/">http://glutenfreegirl.com/gluten-free-holiday-baking-2010/</a><br />
<br />
And here is where you can find a <a href="http://www.realfoodmadeeasy.ca/gluten-free-baking/gluten-free-flour-weight-volume-measures/">table on the weights</a> of many gluten free flours (click the link at the bottom):<br />
<a href="http://www.realfoodmadeeasy.ca/gluten-free-baking/gluten-free-flour-weight-volume-measures/">http://www.realfoodmadeeasy.ca/gluten-free-baking/gluten-free-flour-weight-volume-measures/</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-59947007599180978732011-05-03T08:12:00.000-07:002011-05-03T08:12:21.652-07:00Green Power SmoothieThis smoothie has so much good stuff in it and it's tasty, too. Thanks to my neighbors for the recipe!<br />
<br />
<span style="font-size: large;"><strong>Green Power Smoothie</strong></span><br />
<br />
Servings: 2<br />
<br />
8 ounces water<br />
1 packet Stevia -- optional<br />
1/2 medium cucumber<br />
1 medium Granny Smith apple<br />
1 medium banana<br />
1 huge handful spinach<br />
1 handful strawberries, frozen<br />
<br />
Blend until smooth.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-75799751888316814012011-04-07T07:55:00.000-07:002011-04-07T08:00:23.704-07:00Creamy Slow Cooker Chicken (Chicken and Rice)This is actually a slow cooker chicken recipe where the chicken may be served with rice, pasta, potatoes, etc, but I usually serve it with rice because it's yummy and also quick and easy for me. I usually call it Chicken and Rice because when Scott asks what we're having for dinner I say, "Chicken and Rice."<br />
<br />
The original recipe started out as that <a href="http://realmomkitchen.com/233/creamy-italian-chicken/">Italian Chicken</a> recipe that I've seen on so many websites that is yummy, but didn't satisfy my cravings for something warm and creamy. THIS satisfies that craving and is my ultimate comfort food.<br />
<br />
<strong><span style="font-size: large;">Creamy Slow Cooker Chicken (Chicken and Rice)</span></strong><br />
<br />
3 large chicken breasts, no skin, no bone -- 3-4 each<br />
seasonings<br />
1 can cream of chicken soup or <a href="http://jensrecipebox.blogspot.com/2011/04/jens-gluten-free-gravy-and-cream-soup.html">alternative</a><br />
6 ounces cream cheese -- to taste<br />
chicken bouillon -- to taste<br />
more seasonings -- to taste<br />
<br />
Season chicken breasts and place them in a slow cooker (I use my 3.5-quart slow cooker) that has been sprayed with cooking spray (my seasoning consists of salt, pepper, onion powder, and garlic powder). Cook for several hours until cooked through.<br />
<br />
After chicken is cooked, remove chicken from slow cooker and allow to rest for 10 minutes. Meanwhile, turn slow cooker to High and add cream of chicken soup to the warm juices. Whisk to combine. Add cream cheese to slow cooker and allow to sit for a few minutes, then whisk to combine. Taste and add more chicken bouillon and seasonings as desired.<br />
<br />
Break chicken into bite-sized chunks or shred and return to slow cooker. Stir to combine. Continue to heat for another hour until everything is warmed through. Serve over rice, pasta, or potatoes.<br />
<br />
VARIATIONS:<br />
You can use whatever flavor condensed cream of ???? soup that sounds good.<br />
CREAMY CHICKEN AND MUSHROOMS: My favorite is to pour an entire can of mushrooms on top of the chicken in the beginning and letting them cook together. Then sometimes I use a cream of mushroom soup. This is also good with chopped onions and a little bit of minced garlic added in the beginning.<br />
BEEF AND MUSHROOMS: I have also made this with a roast beef, canned mushrooms, chopped onions, minced garlic, beef bouillon and cream of mushroom soup and it was delicious.<br />
<br />
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free cream of chicken soup or <a href="http://jensrecipebox.blogspot.com/2011/04/jens-gluten-free-gravy-and-cream-soup.html">alternative</a>, cream cheese, and chicken bouillon.<br />
<br />
DAIRY FREE DIRECTIONS: Use a dairy free cream of chicken soup or alternative. Omit cream cheese.<br />
<br />
LOW IODINE DIET DIRECTIONS: Use LID-safe chicken. Use an <a href="http://jensrecipebox.blogspot.com/2011/04/jens-gluten-free-gravy-and-cream-soup.html">LID-safe cream of chicken soup alternative</a>. Omit cream cheese and chicken bouillon.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-39466621820030789452011-04-06T21:14:00.000-07:002011-04-07T07:36:20.658-07:00Jen's Gluten Free Gravy and Cream Soup SubstituteSince I have had to go gluten free, it has been difficult to find gluten free recipes for a lot of the foods that I love. This chicken gravy satisfies that gravy niche for me. It's smooth but also creamy, and very easy to make. And one of the nice things about it is that it makes a good cream of ??? soup substitute, too.<br />
<br />
<span style="font-size: large;"><strong>Jen's Gluten Free Gravy and Cream Soup Substitute</strong></span><br />
<br />
<br />
2 cups broth, stock, and/or water (stock really tastes the best)<br />
2 tablespoons cornstarch<br />
2 tablespoons instant dry milk (1-2 Tblsp) -- optional, to taste<br />
chicken bouillon or base -- to taste<br />
salt -- to taste<br />
black pepper -- to taste<br />
<br />
Whisk broth, cornstarch, and dry milk in a saucepan. Heat until bubbling and thick. Add bouillon, salt, and pepper to taste.<br />
<br />
CREAM OF ??? SOUP SUBSTITUTE DIRECTIONS: To make cream of ???? soup substitute, use about 3-4 Tblsp dry milk and 3-4 Tblsp cornstarch. To make cream of mushroom, throw in a can of finely minced mushrooms (processed in the food processor).<br />
<br />
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free broth and chicken bouillon.<br />
<br />
DAIRY FREE DIRECTIONS: Use dairy free chicken bouillon. Use a dairy free powdered milk substitute such as <a href="http://www.vancesfoods.com/darifree.htm">Vance's DairFree</a>. If you do use <a href="http://www.vancesfoods.com/darifree.htm">Vance's DairFree</a>, add it when the sauce is warm in order for it to dissolve better.<br />
<br />
Yield: 2 cups gravy<br />
<br />
JEN'S NOTES: This makes a good creamy gravy, but you can leave out the dry milk if you would like.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-53722448550303449972011-03-23T10:56:00.001-07:002012-03-23T08:46:59.879-07:00Bahama Mama Tortilla Soup Copycat from Rumbi's Island Grill<span style="font-size: large;"><b>Bahama Mama Tortilla Soup Copycat from Rumbi's Island Grill</b></span><br />
<br />
2 each chicken breasts, no skin, no bone, R-T-C -- or rotisserie chicken<br />
6-7 cups chicken broth (I use a combination of canned broth and water with bouillon added)<br />
1/4 teaspoon ground allspice<br />
1/2 teaspoon dried thyme (the original recipe calls for 1/2 tsp FRESH thyme or 1 pinch DRIED thyme)<br />
1/8 teaspoon ground cinnamon<br />
1 tablespoon fresh ginger -- chopped (I use the bottled ginger)<br />
1 tablespoon garlic clove -- minced (I usually use the bottle minced garlic)<br />
1 cup shredded or matchstick carrots (I use the matchstick)<br />
1 can coconut milk<br />
1 cup tomato -- chopped<br />
1 cup mozzarella cheese -- shredded<br />
2 cups white tortilla strips or crushed tortilla chips (see Laura's notes below)<br />
1 each lime -- cut into wedges<br />
sea salt -- to taste<br />
<br />
Laura's original recipe calls for you to grill the chicken, but I never do that, although it would be delicious. Instead I use leftover rotisserie chicken or heat some oil in a large pot, brown the chicken breasts on both sides, then add the chicken broth, allspice, thyme, cinnamon, ginger and garlic and bring to a light boil.<br />
<br />
Once the chicken is cooked, remove it from the broth and set it aside to rest for 10 minutes. Meanwhile, turn to medium-low heat and add the carrots and coconut milk. Cut up chicken and add it to the soup, heating until the chicken is warm.<br />
<br />
Get four soup bowls and place 1/4 cup of the tomato in each. Ladle broth mixture into bowls. Top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges and add salt to taste. (JEN: The lime juice and sea salt really change the flavor of the soup dramatically, so I add just a little lime juice and sea salt before ladling into bowls.) Makes 4 bowls.<br />
<br />
SLOW COOKER DIRECTIONS: 3/23/12 Lately I've been cooking this soup in the slow cooker and it has been really easy. Place chicken in a slow cooker and season with salt and pepper (I usually use 3 large chicken breasts in my 5-qt slow cooker). Top with allspice, thyme, cinnamon, ginger, and garlic. Top with matchstick carrots (I use more than the recipe calls for). Pour chicken broth down along the sides of the slow cooker so you don't wash all the seasonings off of the chicken. Cover and cook 4-6 hours on Low until chicken is cooked through. Once cooked, pull the chicken out of the slow cooker and let rest for 10 minutes. Meanwhile, add coconut milk to slow cooker and let it heat up while the chicken rests. Shred chicken and return it to slow cooker. Stir and serve. (I like to add lime juice and salt to individual servings because they change the flavor so much.)<br />
<br />
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your chicken, broth, coconut milk, cheese, and tortilla chips/strips are gluten and soy free.<br />
<br />
DAIRY FREE DIRECTIONS: Omit cheese.<br />
<br />
LOW IODINE DIET DIRECTIONS: Omit cheese. Make sure your chicken, broth, and tortilla chips/strips are LID-safe.<br />
<br />
Source: Laura at Real Mom Kitchen<br />
Internet Address: <a href="http://realmomkitchen.com/5170/copycat-rumbis-bahama-mama-tortilla-soup/">http://realmomkitchen.com/5170/copycat-rumbis-bahama-mama-tortilla-soup/</a><br />
<br />
NOTES:<br />
LAURA'S NOTES: You can find tortilla strips in your grocery store now. I have seen them in the produce dept, deli dept, or on the chip isle. If not, then crushed tortilla chips will work. They just aren’t as pretty.<br />
<br />
JEN'S NOTES: I love to be able to just taste the flavor of this soup, so I never add cheese and rarely add tortilla chips. The lime juice and salt really change the flavor of the soup dramatically, so I add just a little lime juice and sea salt before serving.<br />
<br />
The original recipe calls for 1/2 teaspoon fresh thyme, chopped, or a pinch of dried thyme. I accidentally put in 1/2 teaspoon DRIED thyme the first time I made this soup and thought it was so delicious that this is what I always do now. The original recipe also calls for 1 cup coconut milk, but I prefer the entire can. The original recipe also says to grill the chicken, but I don't have time for that.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-80225559860043733262011-03-17T08:21:00.000-07:002011-03-17T08:21:30.158-07:00Recipe Review: Chicken GyrosThis is what we had for dinner last night:<br />
<a href="http://www.melskitchencafe.com/2009/08/chicken-gyros.html">Chicken Gyros</a> from <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a><br />
<br />
They were so good - a nice change from my usual flavors. I used these <a href="http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/">Gluten Free Whole Grain Sandwich Wraps</a> instead of pitas and they were so yummy! However, my garlic must have been really fresh because I did put WAY too much garlic in the sauce - that's okay because they were still delicious!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-84231231127743829012011-03-17T08:12:00.000-07:002011-03-17T08:12:16.096-07:00Recipe Review: Gluten Free Whole Grain Sandwich WrapsI made these <a href="http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/">Gluten Free Whole Grain Sandwich Wraps</a> (from <a href="http://glutenfree.wordpress.com/">Gluten Free Gobsmacked</a>) for dinner last night to wrap my chicken gyros in and they were delicious! I did cook them longer than the recipe calls for and they were still a bit underdone, so next time I will just cook them longer. These would be wonderful wrapped around just about anything - grilled chicken, veggies, sandwiches, peanut butter and banana, maybe even Mexican food. I've almost eaten all of them already and will be making some more today so I can have some ham and veggie wraps in the next couple of days. Yum!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-79474632723382867552011-02-26T21:33:00.000-08:002011-03-29T14:12:21.681-07:00Sweet & Spicy "Dump" ChickenThe idea behind "dump" chicken is that it has few ingredients that you can just "dump" into a skillet or slow cooker or baking pan or freezer bag - so easy. I've had this recipe on my new recipe list for a long time, but never tried it until now. It was surprisingly tasty. We ate it rice bowl style (over rice with toppings like black beans, corn, cheese, green onions, tomatoes, etc.), but it would make delicious tacos or burritos, too.<br />
<br />
<strong><span style="font-size: large;">Sweet & Spicy "DUMP" Chicken</span></strong><br />
<br />
Recipe By: Soopermom at <a href="http://oamc.8m.com/">http://oamc.8m.com/</a><br />
Servings: 6<br />
<br />
1 Package Taco Seasoning Mix (I used <a href="http://jensrecipebox.blogspot.com/2011/02/taco-seasoning-mix-karlas.html">Karla's recipe</a>)<br />
8 oz Apricot Jam<br />
12 oz Salsa<br />
1 1/2 Pounds Chicken Pieces<br />
<br />
Preheat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). Or grill or cook in a skillet or slow cooker.<br />
<br />
FREEZER DIRECTIONS:<br />
PREPARATION: Place all ingredients into a 1 Gallon freezer bag. Lay flat to freeze.<br />
TO SERVE: Thaw. Follow the above cooking instructions.<br />
<br />
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free taco seasoning, jam, salsa, and chicken.<br />
<br />
LOW IODINE DIRECTIONS: Use LID-safe taco seasoning, jam, salsa, and chicken.<br />
<br />
Internet Address: <a href="http://oamc.8m.com/">http://oamc.8m.com/</a><br />
Serving Ideas : Serve as is, or shred and serve as tacos, burritos, or rice bowls.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-18351512657002512182011-02-24T11:14:00.000-08:002011-03-29T14:12:44.315-07:00Taco Seasoning Mix (Karla's)I found this taco seasoning mix on a Yahoo group for allergen-free recipes that I'm new to. Couldn't find the recipe in their recipe database (<a href="http://recipecircus.com/recipes/Writermom77/">http://recipecircus.com/recipes/Writermom77/</a>) to post the link, so I will include it here.<br />
<br />
I've found it's nice to have a few taco seasoning recipes, otherwise every recipe that calls for a taco seasoning mix tastes the same. This recipe makes enough seasoning for 4 packets. I didn't make any *changes* to Karla's recipe - it's really good as is. However, I do always add bouillon granules or Better than Bouillon (about 1 tsp) to whatever I'm making in the flavor of meat that I'm making (for chicken add chicken bouillon, etc). It just adds another layer of flavor that I love. Anyway, here's the recipe!<br />
<br />
<span style="font-size: large;"><strong>Taco Seasoning Mix (Karla's)</strong></span><br />
<br />
6 tsp chili powder<br />
5 tsp paprika (smoked paprika is yummy)<br />
4 1/2 tsp ground cumin<br />
2 1/2 tsp onion powder<br />
2 1/2 tsp garlic powder<br />
2 tsp dried oregano<br />
3 tsp cornstarch<br />
1/2 tsp cayenne pepper<br />
<br />
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents.<br />
<br />
7 teaspoons equals 1 package of taco seasoning. Makes about 28 tsp.<br />
<br />
Source: Karla on the Yahoo GFCF Recipes group<br />
<br />
Yield: 4 packets<br />
<br />
KARLA'S NOTES: Here is the recipe I use. If I want to scale back the heat, I reduce the cayenne pepper to 1/8 tsp and increase the chili powder by 1/4 tsp.<br />
<br />
JEN'S NOTES: I don't think I put any cayenne pepper in, maybe just a dash, and the heat was just right.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-37927668795076590482010-09-28T18:57:00.000-07:002011-02-12T15:05:07.669-08:00Chicken CarbonaraI added chicken to the recipe on the back of the <a href="http://brands.kraftfoods.com/oscarmayer/main.aspx?s=product&m=product/product_display&Site=1&Product=4470002966">Oscar Mayer Real Bacon Pieces</a> package and came up with this meal that my husband really likes. It is tasty and quick and easy.<br /><br /><span style="font-size:130%;">Chicken Carbonara</span><br />8 ounces fettuccine or other pasta<br />olive oil -- to taste<br />2 large boneless, skinless chicken breasts -- cut into bite-sized pieces<br />1/3 to 1/2 cup real bacon pieces<br />1 cup frozen peas -- partially thawed<br />1 cup Alfredo sauce<br />reserved starchy water from pasta<br /><br />Pull the peas out of the freezer so they can thaw a bit. Cook pasta according to package directions, reserving some starchy liquid.<br /><br />Heat olive oil in a skillet. Brown chicken and bacon until chicken is cooked through. Add partially thawed peas, stir, and cook for a couple minutes. Add Alfredo sauce and stir. Cook until bubbly, then add drained pasta and heat through. Add some reserved water from pasta if it is too thick. If desired, sprinkle with black pepper and garnish with Parmesan cheese.<br /><br />GLUTEN FREE DIRECTIONS: Use gluten free pasta and gluten free Alfredo sauce. If you use the Our Best Bites recipe for Alfredo sauce, you can substitute 1 Tblsp cornstarch for the 2 Tblsp flour.<br /><br />JEN'S NOTES: For this recipe I usually use the <a href="http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce.html">Alfredo sauce</a> recipe at <a href="http://www.ourbestbites.com/">Our Best Bites</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-884353140624849742010-06-24T20:46:00.000-07:002010-06-24T21:04:58.062-07:00Build Your Own No-Bake Chewy Granola BarsI LOVE this recipe! You can make these granola bars as healthy or "naughty" as you would like.<br /><br /><span style="font-size:130%;">Build Your Own No-Bake Chewy Granola Bars</span><br /><span style="font-size:130%;"></span><br />Categories: Cookies & Candies, Low Iodine Diet<br /><br />CHOOSE YOUR GLUE:<br /> 4 tablespoons butter<br /> 1/2 cup brown sugar -- firmly packed<br /> 1/4 cup honey (or corn syrup)<br /> OR<br /> 1/2 cup brown sugar -- firmly packed<br /> 1/2 cup corn syrup (or honey)<br /> 1/2 cup peanut butter<br /> ALSO (optional)<br /> 1 teaspoon vanilla<br /> 1 dash salt (if not using pretzels as a mix-in)<br /> cinnamon -- to taste<br /><br />CHOOSE YOUR GRAINS - 4 cups total<br /> 4 cups granola, oats, Rice Krispies, or any kind of cereal (Jeannette likes 2 cups oats and 2 cups Rice Krispies. You can also add healthy stuff here: flax seed, wheat germ, etc.)<br /><br />CHOOSE YOUR "MIX-INS" - 1 1/2 cups total<br /> 1 1/2 cups dried cranberries, coconut, nuts, raisins, pretzel sticks, choc chips, etc. (Jeanette likes to use 2-3 types.)<br /><br />DIRECTIONS:<br />Choose your "Glue."<br /><br />Choose your "Grains" - 4 cups total.<br /><br />Choose your "Mix-ins" - 1 1/2 cups total.<br /><br />In a medium saucepan, combine your "glue." Bring the mixture to a boil then lower the heat to medium-low and simmer until the sugar dissolves. Remove the saucepan from the heat. Add vanilla, salt, and cinnamon if desired.<br /><br />Add the "grains" and "mix-ins" (except chocolate chips if using) to the saucepan and fold the ingredients to evenly coat with the "glue". Transfer the granola mixture to a 9-by-13-inch baking pan and press firmly to evenly fill. if using, gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the refrigerator until firm, about 15 minutes, then cut into bars.<br /><br />LOW IODINE DIET DIRECTIONS:<br />Use the peanut butter glue. Make sure your corn syrup is LID-safe. Use non-iodized salt. Make sure all of your "grains" and "mix-ins" are LID-safe (you probably want to use very basic ingredients like oats and dried fruits and nuts).<br /><br />Source: Jeanette<br /><br />JEANETTE'S NOTES: TIP...line your pan with saran wrap so the bars can easily be lifted out for cutting. Also make sure you pack the bars down well so they stay together. I usually double this recipe and press it into a jelly roll pan. After they are set and cut, wrap them individually in plastic wrap.<br />JEN'S NOTES: I prefer to mix the "grains" and "mix-ins" in a big bowl, then pour the "glue" over the top (instead of adding the "grains" and "mix-ins" to the saucepan). Be careful! The glue is like molten sugar and it is very hot after it has been cooked. I also like 2 cups of oats and 2 cups of rice krispies for my grains. You kind of have to have some kind of cereal like Rice Krispies in there to give it some air and a little lift or else the bars turn out to be very dense. For mix-ins, my favorites so far are marshmallows, broken pretzels, and Kraft Carmel Bits with the butter "glue" - we like these so much I haven't tried much of anything else.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-34728690616495852772009-12-15T11:47:00.000-08:002011-06-21T09:45:44.654-07:00Mr. Yoshida's Original Gourmet Sweet & Savory SauceAlthough this recipe does not taste exactly like what you buy in the store, it is a tasty Asian-style sauce that's easy to whip up when you don't or can't have the real thing. It is very sweet. Next time I make it I might try cutting down on the sugar a little.<br />
<br />
<span style="font-size: 130%;">Mr. Yoshida's Original Gourmet Sweet & Savory Sauce</span><br />
<br />
Categories: Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces, Low Iodine Diet<br />
<br />
2 cups soy sauce<br />
3/4 cup brown sugar -- divided<br />
3/4 cup white sugar -- divided<br />
8 each green onions -- cut into 1 1/2 inch sections<br />
4 slices fresh ginger root<br />
1 clove garlic -- minced<br />
1 cup honey<br />
<br />
Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.<br />
<br />
Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.<br />
<br />
Yields 5 cups.<br />
<br />
SOY FREE and LOW IODINE DIET DIRECTIONS:<br />
Use a <a href="http://jensrecipebox.blogspot.com/2008/11/soy-sauce-substitute.html">soy sauce substitute</a> instead of soy sauce. Make sure to use real brown sugar, not white sugar with molasses added to it.<br />
<br />
Source: <a href="http://www.recipelink.com/mf/14/29777">http://www.recipelink.com/mf/14/29777</a><br />
Internet Address: <a href="http://answers.yahoo.com/question/index?qid=20080709164051AAZ7wCj">http://answers.yahoo.com/question/index?qid=20080709164051AAZ7wCj</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-26115054597140208962009-12-15T11:22:00.000-08:002012-01-20T10:57:03.204-08:00Breakfast SausageI found this recipe on allrecipes.com, and it makes really good sausage. I like lots of spices in my sausage, so it tastes best when I use rounded measurements. You can use just about any kind of ground meat you would like. If you use low-fat meat, add a little oil (olive, safflower, etc. - something healthy) so the sausage is not dry (maybe a tablespoon or two).<br />
<br />
<span style="font-size: 130%;">Breakfast Sausage</span><br />
<br />
Categories: Breakfast, Chicken, Freezer Recipes, Ground Beef or Turkey, Healthy & Light, Low Iodine Diet, Pork & Ham, Turkey<br />
<br />
2 teaspoons dried sage<br />
2 teaspoons salt<br />
1 teaspoon ground black pepper<br />
1/4 teaspoon dried marjoram<br />
1 tablespoon brown sugar<br />
1/8 teaspoon crushed red pepper flakes<br />
1 pinch ground cloves<br />
2 pounds ground pork<br />
<br />
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.<br />
<br />
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.<br />
<br />
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).<br />
<br />
FREEZER DIRECTIONS:<br />
Freeze raw or cooked. If freezing cooked be careful not to overcook before freezing.<br />
<br />
LOW IODINE DIET DIRECTIONS:<br />
Use non-iodized salt and any type of LID-safe ground meat that you would like. Make sure to use REAL brown sugar, not granulated sugar with molasses added to it.<br />
<br />
Source: allrecipes.com<br />
Internet Address: <a href="http://allrecipes.com/Recipe/Breakfast-Sausage/Detail.aspx?washelp=1&rid=1104364#1104364">http://allrecipes.com/Recipe/Breakfast-Sausage/Detail.aspx?washelp=1&rid=1104364#1104364</a><br />
Ratings: 7 - Very GoodUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-26918016904234898412009-12-15T11:16:00.000-08:002009-12-15T11:35:04.185-08:00Hash Brown Casserole<span style="font-size:130%;">Hash Brown Casserole</span><br /><br />Categories: Breakfast, Casseroles, Eggs & Cheese, Pork & Ham, Vegetables<br /><br />8 ounces lowfat cheddar cheese -- grated<br />6 large eggs -- well beaten<br />12 ounces evaporated milk<br />1 teaspoon salt<br />1/2 teaspoon black pepper<br />30 ounces frozen shredded hash brown potatoes<br />1 medium onion -- chopped<br />1 small green pepper -- chopped<br />10 slices bacon -- cooked and chopped<br /><br />Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.<br /><br />Combine cheese, egg, evaporated milk, salt, and black pepper in a large bowl. Add potatoes, onion, green pepper, and bacon; mix well. Pour mixture into prepared baking dish.<br />Bake for 60 to 65 minutes or until set.<br /><br />LOW IODINE DIRECTIONS:<br />For an 8x8 casserole: 8 ounces cooked LID-safe chicken sausage (try this recipe for <a href="http://jensrecipebox.blogspot.com/2009/12/breakfast-sausage.html">Breakfast Sausage</a>), 1/4 medium onion -- chopped, 1/4 medium green pepper -- chopped, 4 medium mushrooms -- chopped, 8 large egg whites -- well beaten, 1/2 cup chicken broth (no-salt or homemade), 1 teaspoon non-iodized salt, 1/2 teaspoon black pepper, 25 ounces frozen shredded hash brown potatoes. Follow cooking directions above.<br /><br />Source: Carnation Evaporated Milk label<br />Ratings: 7 - Very Good<br /><br />JEN'S NOTES: I had to cook this for about 75 minutes to get it done. Make sure it is cooked through before pulling it out of the oven.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-73764303815613742372009-12-15T08:08:00.000-08:002009-12-15T11:04:00.426-08:00Overnight Apple Cinnamon French ToastEasy, delicious, make-ahead french toast.<br /><br /><span style="font-size:130%;">Overnight Apple Cinnamon French Toast</span><br /><br />Categories: Breakfast, Eggs & Cheese, Freezer Recipes, Fruit<br /><br />3/4 cup butter -- melted<br />1 cup brown sugar<br />1 teaspoon ground cinnamon<br />2 21 oz cans apple pie filling<br />1 loaf french bread -- cut in 1" cubes<br />6 eggs<br />1 1/2 cups milk<br />1 teaspoon vanilla extract<br /><br />Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.<br /><br />Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread cubes on top of the filling, pressing down as you go. You may have to squeeze some in, but you should be able to use pretty much all of the loaf except the heals.<br /><br />In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.<br /><br />In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F for 60 to 75 minutes. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.<br /><br />FREEZER DIRECTIONS:<br />PREPARATION: Freeze the components <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">separately</span> in labelled freezer bags,<br />TO SERVE: Thaw. Bake according to directions above.<br /><br />Source: <a href="http://www.allrecipes.com/">www.allrecipes.com</a><br />Internet Address: <a href="http://allrecipes.com/recipe/overnight-apple-cinnamon-french-toast/detail.aspx">http://allrecipes.com/recipe/overnight-apple-cinnamon-french-toast/detail.aspx</a><br /><br />NOTES : The original recipe says, after <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">refrigerating</span> overnight, to place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle 1/2 cup maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Also, the original recipe calls for 20 slices white bread instead of 1 loaf of french bread, and 1/2 cup maple syrup as stated above.<br /><br />JEN'S NOTES: I halved the recipe and made an 8x8, and it turned out really good. I cooked it for 45 minutes covered, removed the foil, then cooked it another 30 minutes uncovered. The middle wasn't cooked as well as would have liked, and it was the crispy sides of the french toast that were really the tastiest. Next time I think I will try removing the foil sooner and maybe even cooking it a bit longer, and maybe even putting it under the broiler for a few minutes. It was very filling - cut it into 6 pieces and 1 piece was enough with a glass of milk. Warmed up some maple syrup since I excluded it from the recipe, but it didn't really need it - it was sweet enough without being too sweet. It cooked up pretty high and the juices were overflowing the pan, so I put a cookie sheet with some foil underneath it so it would not make a mess. I would like to try this with some canned peaches in heavy syrup, drain a little syrup off, and maybe add some nutmeg with the cinnamon. Thought you could also experiment with blueberries, or cherries, or maybe strawberries by pouring the berries into the pan, topping with chunks of cream cheese or maybe cream cheese mixed with a little sugar, then topping with french bread and the egg mixture.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-90164952130863754332009-11-25T18:19:00.000-08:002009-11-25T20:34:09.448-08:00Lime SlushieThis is what I'm making for Thanksgiving dinner tomorrow. It was Scott's choice. It's one of his favorites.<br /><br /><span style="font-size:130%;">Lime Slushie</span><br /><br />Categories: Appetizers & Beverages, Fruit, Quick & Easy<br /><br />2 12-oz cans limeade, frozen concentrate<br />2 cans water (2 to 2 1/2 cans) -- to taste<br />2 cups sugar (2 to 2 1/2 cups) -- to taste<br />2 2-litre bottles 7-Up or other lemon-lime soda -- chilled<br /><br />Mix limeade, water, and sugar to taste until sugar is dissolved. Freeze for several hours (usually overnight is best), stirring to break up ice crystals once in a while.<br /><br />To serve, put in a punch bowl and pour 7-Up over the top. Also can be served as slush and dished up in individual glasses with 7-Up poured over the top.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-33721506019363417772009-03-09T20:32:00.000-07:002009-03-09T20:55:02.234-07:00Gin's ChiliThis is a really simple recipe, but it always turns out good. We got this recipe from Scott's Aunt Gin who liked to serve it with hot cornbread. Aunt Gin just recently passed away. She was like a grandma to us and we miss her. Hope you enjoy her chili!<br /><br /><span style="font-size:130%;">Gin's Chili Con <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Carne</span></span><br /><br />Categories: Ground Beef, Pasta, Grains, & Legumes, Soups, Sandwiches, & Sauces<br /><br />1 pound extra lean hamburger<br />1 cup onion -- diced<br />3/4 cup green pepper -- diced<br />1 clove garlic -- minced<br />2 tablespoons <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Worcestershire</span> sauce (Lea & <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Perrins</span>)<br />1 can Italian tomatoes (Western Family Diced Italian Seasoned)<br />1 can chili beans (S&W)<br />1 can red kidney beans (S&W or Western Family)<br />1 small can tomato sauce<br />1 teaspoon chili powder<br />1/2 teaspoon paprika<br />1 large bay leaf<br />1 teaspoon basil -- divided<br />1/2 teaspoon salt -- to taste and wait until the end to add<br /><br />Brown hamburger, onion, green pepper, and garlic. Add the rest of the ingredients, except only add about half of the basil, and do not add any salt.<br /><br />Simmer for at least 1 hour. About half-way through or at the end add more basil and/or salt, if needed, to taste.<br /><br />FREEZER DIRECTIONS: You really have several options when it comes to freezing this recipe. You could cook the whole thing and then freeze it. You could brown the hamburger, onion, green pepper and garlic and freeze that while making sure to keep the canned goods on hand in your pantry, or after cooking the meat you could throw everything into the freezer bag together. Or you could even put the raw meat, onion, pepper and garlic in a freezer bag and freeze that without cooking, just make sure to cook thoroughly before adding the rest of the ingredients.<br /><br />Source: Virginia Laws<br /><br />NOTES : GIN'S NOTES: (1) I only use 1/4 cup onion, about 1/8 teaspoon of bottled fresh garlic, about half a large green pepper, and regular sized cans of beans & tomatoes. (2) For a large batch I would use 2 lbs hamburger, 4 cups (1 qt) tomatoes, 1/4 tsp garlic, 1 1/2 large green pepper, 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Tblsp</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Worcestershire</span>, 2 cans beans, tomatoes & sauce; then add by half teaspoon extra chili powder to taste. Also put 2 or 3 bay leaves in (2 if they are large, 3 if they are small. (3) If you choose to use regular chili beans start with 1 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tblsp</span> chili powder and then continue to add to taste by half teaspoon.<br /><br />JEN'S NOTES: I always follow the recipe, except I add a few cans of water and let simmer for 4-5 hours. It always is pretty good, except you really have to be careful not to get too much salt in it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-37869780605631582752009-01-30T22:10:00.000-08:002009-01-30T22:11:12.142-08:00This Week's Freezer MealsThis week, boneless, skinless chicken is on sale, so I bought extra and will be making the following freezer meals:<br /><br />- <a href="http://jensrecipebox.blogspot.com/2009/01/garlic-lime-chicken.html">Garlic Lime Chicken</a><br /><br />- cut-up chicken for <a href="http://jensrecipebox.blogspot.com/2009/01/easiest-stir-fry.html">The Easiest Stir-Fries</a><br /><br />- Yoshida Chicken for use in <a href="http://jensrecipebox.blogspot.com/2009/01/chinese-chicken-salad.html">Chinese Chicken Salad</a> and <a href="http://jensrecipebox.blogspot.com/2008/11/yoshida-chicken-rice-bowls.html">Yoshida Chicken Rice Bowls</a> - Just throw some chicken into labelled freezer bags and pour Yoshida Original Gourmet Sauce over the top. Seal and freeze flat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-62612284416916086612009-01-30T21:30:00.000-08:002009-01-30T21:38:22.463-08:00Garlic Lime ChickenThis is an easy and delicious recipe I got from Leanne Ely at <a href="http://www.savingdinner.com/">www.savingdinner.com</a>.<br /><br /><span style="font-size:130%;">Garlic Lime Chicken</span><br /><br />Recipe By: Leanne Ely<br />Servings: 6<br />Categories: Chicken, Freezer Recipes, Healthy & Light, Low Iodine Diet<br /><br />1 teaspoon salt<br />1 teaspoon pepper<br />1/4 teaspoon cayenne pepper<br />1/4 teaspoon paprika<br />1 teaspoon garlic powder<br />1/2 teaspoon onion powder<br />1/2 teaspoon thyme<br />1 1/2 pounds chicken breasts, no skin, no bone<br />2 tablespoons olive oil<br />1/2 cup chicken broth<br />4 tablespoons lime juice<br /><br />In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.<br /><br />In a skillet heat olive oil over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.<br /><br />FREEZER DIRECTIONS:<br />PREPARATION: Sprinkle seasoning on chicken and place in a labelled gallon freezer bag and seal. Place broth and lime juice in another smaller labelled freezer bag and seal. Place chicken and sauce together in another labelled gallon freezer bag. Seal and freeze flat.<br />TO SERVE: Thaw. Follow cooking directions above.<br /><br />LOW IODINE DIRECTIONS: Use non-iodized salt and LID-safe chicken broth.<br /><br />Source: <a href="http://www.savingdinner.com/">www.savingdinner.com</a><br />Internet Address: <a href="http://www.savingdinner.com/index.php?option=com_content&view=article&id=129:garlic-lime-chicken&catid=909:recipes&Itemid=78">http://www.savingdinner.com/index.php?option=com_content&view=article&id=129:garlic-lime-chicken&catid=909:recipes&Itemid=78</a><br /><br />NOTES: The original recipe calls for 2 Tblsp butter in addition to the olive oil to cook the chicken in. It still is tasty without it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902348686666907962.post-45546998707797509912009-01-30T21:01:00.000-08:002009-12-15T11:56:57.882-08:00Easiest Stir-FryI found this quick and healthy meal at <a href="http://www.zonya.com/">http://www.zonya.com/</a>.<br /><br /><span style="font-size:130%;">Easiest Stir-Fry</span><br /><br />Categories: Chicken, Freezer Recipes, Healthy & Light, Low Iodine Diet, Quick & Easy<br /><br />olive oil<br />chicken breast, no skin, no bone -- cut into cubes or strips<br />minced ginger -- optional, to taste depending on the flavor of the sauce<br />minced garlic -- optional, to taste depending on the flavor of the sauce<br />frozen stir-fry vegetables<br />your favorite Asian sauce -- to taste<br /><br />Heat oil in a skillet or wok. Add chicken and stir-fry until cooked and lightly browned; remove from pan and keep warm. Heat a little more olive oil in the pan and saute minced ginger and/or minced garlic for a few seconds. Add frozen vegetables and stir-fry until cooked. Add chicken back to the skillet. Add your favorite Asian sauce to taste and heat until everything is warm. Serve over rice.<br /><br />FREEZER DIRECTIONS:<br />PREPARATION: Cut up chicken and put it in a labelled freezer bag. Bag chicken and frozen vegetables together in a larger labelled freezer bag. You may also add a bag of your ginger and/or garlic and your Asian sauce, if desired. If you don't bag and freeze the sauce with the rest, mark the bottle so you know not to use it in another recipe.<br />TO SERVE: Thaw chicken, ginger and/or garlic, and sauce. Leave the vegetables frozen until time to prepare. Cook stir-fry as instructed above.<br /><br />LOW IODINE DIET: Use an LID-safe sauce or make your own LID-safe sauce. Try this copycat recipe for <a href="http://jensrecipebox.blogspot.com/2009/12/mr-yoshidas-original-gourmet-sweet.html">Mr. Yoshida's Original Gourmet Sweet & Savory sauce</a>.<br /><br />Source: <a href="http://www.zonya.com/">http://www.zonya.com/</a><br />Internet Address: <a href="http://www.zonya.com/pdf/recipes/Easiest_Stirfry.pdf">http://www.zonya.com/pdf/recipes/Easiest_Stirfry.pdf</a><br />Serving Ideas: Serve over rice.<br /><br />NOTES : You can use any Asian sauce you like. Sweet and sour is good. Litehouse also makes some good salad dressing/marinade/sauces you can find in the produce section of your grocery store. Sometime I would like to try peanut sauce, too.<br />The flavor of the sauce will determine if you want to use any minced ginger and/or minced garlic. Fresh is always good. I usually use bottled minced ginger and garlic because it is so easy and the taste is very close to fresh.Unknownnoreply@blogger.com0