Cutlets “Parmesan”

I love chickpea cutlets!!!

They are budget friendly, freeze beautifully and are a great protein for many dishes.

Seriously, these little babies are so budget friendly.  I can get anywhere from 10-12 cutlets per 14 oz jar of beans.  For us, they average out to about 13 cents per cutlet!  What what?!?!

Here is a super easy way to use the chickpea cutlets.  By the way, I have also made these cutlets with white northern beans and they taste exactly the same!

Before you make this recipe, head over to this blog post and make a batch or two of the cutlets.  These cutlets freeze well.  I try to always have a batch of chickpea cutlets in the freezer.

Here’s how I make what I like to “Cutlets Parmesan.”  It has neither meat or cheese, but it’s amazing just the same!

DSCN2689

“Cutlets Parmesan”

Ingredients:

  • Prepared Cutlets (click here for recipe)
  • Safe jar of spaghetti sauce
  • Safe cooked noodles (approximately 1.5 to 2.5 cups, depending on the size dish you make.)
  • Vegan Cheese (We use Daiya Mozzarella Shreds)
  • Nutritional Yeast

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Use either an 8×8 or 9×12 glass baking dish.  I use an 8×8 for just the three of us.  I use the 9×12 if we have guests for dinner.
  3. Place a layer of noodles in the baking dish.
  4. Add a layer of spaghetti sauce on top of the noodles.  Spread evenly and gently.
  5. Sprinkle nutritional yeast on top of the spaghetti sauce.
  6. Sprinkle a light layer of vegan cheese.
  7. Add cutlets on top of vegan cheese.
  8. Top each cutlet with additional spaghetti sauce and add more vegan cheese on top of each cutlet.
  9. Bake for 10-15 minutes.  This is to heat the casserole and melt the vegan cheese.  The dish is already all cooked, so it shouldn’t need more than 15 minutes.

 

Chickpea Cutlets

8×8 dish in progress.  I use rotini noodles.  You can use any large noodle that is safe for your family.

 

DSCN2688

Side View.  I don’t measure for this dish, so I hope this pic helps.  Now this pic is making me hungry!!!

 

Easy Adobo Bean & “Cheese” Quesadilla

Bean Quesadillas

This recipe was born out of desperation. I didn’t want to go to the grocery store and raided my pantry for something to make for dinner. I found a jar of Randall Great Northern Beans, tortillas, & some frozen Daiya mozzarella shreds in my freezer.

I experimented and ended up with a new family favorite. The icing on the cake? It’s super easy. I can knock this out of the park in less than 15 minutes from start to finish.

These quesadillas make great lunches or dinners. A veggie on the side is an easy way to finish off this meal. If you’re really short on time, steam in the microwave veggies make this entire meal even easier. And easy is good.

Here’s how to make Adobo Bean & “Cheese” Quesadillas:

Ingredients:

  • 1 24 oz jar of Randall Great Northern Beans, drained and rinsed (or 2-3 cups of cooked beans)
  • 1-3 Tablespoons of tomato sauce
  • 4 shakes of Adobo seasoning
  • Approx 1/4-1/2 tsp of garlic powder and onion powder
  • Salt to taste
  • Daiya Mozzarella Shreds
  • Nutritional Yeast
  • 6-8 Tortillas, depending of tortilla size

Directions:

  1. Put drained and rinsed beans in a bowl. Use a potato masher to mash the beans. Add the tomato sauce and spices. Mix well.
  2. Use a spoon and scoop out a large spoonful of bean mixture on half of a tortilla. Sprinkle a generous amount of nutritional yeast on top of the bean mixture and sprinkle Daiya to your preference. Fold tortilla in half like a quesadilla.
  3. Brown quesadillas on a skillet or griddle. The griddle heats a lot at one time and is why I can have this on the table so quickly.
  4. Serve as is, with a side of salsa for dipping or with a veggie and/or fruit on the side.

I use the fajita size tortillas and this makes approximately 7-8 quesadillas. Also, I don’t measure the spices- I just eyeball it. One time I accidentally shook WAY TOO MUCH onion powder in this and it still tasted amazing!

This is one meal my five year old GOBBLES without complaint. She loves it and so do we.

In this often busy and sometimes chaotic holiday season, this quick recipe helps get an easy and nutritious meal on the table.  Ya gotta leave easy and nutritious, right?

Enjoy!

Vegan Pizza Quesadillas

Vegan Pizza Quesadillas

Mondays are our grocery shopping days. As a matter of fact, I’m sitting here delaying our grocery trip and writing this instead.

We started at 10:30 am and ran a few errands. Plenty of time to be back for lunch.  An impulsive *quick* stop at Hobby Lobby derailed our entire morning and we had to *run* home for lunch before our grocery shopping. Two hours later and we’re still here procrastinating.

Anyway, this recipe just came to be today. I wanted SG to have something different than her vegan grilled cheese and fruit for lunch today.

It’s grocery day, and my fridge is BARE. I found my last pack of frozen cooked black beans in the freezer and decided to make my pizza beans mixture. We always use that for pizza nachos. But I was feeling lazy and didn’t want to carefully put the pizza beans, cheese & olives on each tortilla chip. (Crazy, right? Or maybe I just made complete sense to you and made you smile?)

So I decided to throw it all in a soft shell tortilla and call it a quesadilla.

Here’s how I made Vegan Pizza Quesadillas.

Ingredients:

    • 1 recipe of homemade pizza sauce (I add a generous sprinkle of nutritional yeast to my pizza sauce now)
    • 1-2 cups of black beans (rinsed if from a can or jar, defrosted if cooked and frozen)
    • Soft Flour Tortillas
    • Daiya Mozzarella Cheese Shreds
    • Nutritional Yeast
    • Sliced Green Olives

Directions:

  1. In a medium pot add beans and 5-8 big spoonfuls of pizza sauce. If you use 1 cup of beans, use 5 spoonfuls. If you use a can or jar of beans, you need more pizza sauce. Bring to a boil. Remove from heat.
  2. I pour the hot beans into a measuring cup and use my immersion blender to puree the beans. If you don’t have an immersion blender, you can use a blender or food processor. Be careful please. The beans are hot!
  3. Heat a skillet on medium.  Spread out a few tortillas and top half of the tortilla with the bean mixture, vegan cheese, nutritional yeast, and olives.  Fold the tortilla in half.
  4. Put the quesadilla on the hot skillet and heat until browned.  Flip and brown the other side.
  5. Slice and serve with extra homemade pizza sauce, if desired.

I didn’t have any green onions but I think they would also be great in these quesadillas.

Enjoy from my cocina (kitchen) to yours!

Load up half the tortilla only.

Load up half the tortilla only.

Close Up of the Yumminess!

Close Up of the Yumminess!

Pizza Quesadilla with Homemade Pizza Sauce for Dipping.

Pizza Quesadilla with Homemade Pizza Sauce for Dipping.

Vegan Pizza Soup

Quick, Easy & Yummy!  3 Must Haves for My Kitchen.

Quick, Easy & Yummy! 3 Must Haves for My Kitchen.

I have changed the way I menu plan. For a few months now, I’ve dedicated days of the week to certain foods. On Wednesdays I make soups. I’ve tried lots of new soup recipes lately.

I pinned this recipe and knew it needed a few substitutions. Last Wednesday afternoon, I was going to follow the recipe, found it online and said aloud, “Oops! This is a CROCKPOT recipe!” It was 4 pm, y’all. Too late for the crockpot. I decided to use the original recipe as a very loose guide. I made lots of changes.

The end result? Delish. A recipe worth repeating. And my friend Lisa had it for lunch the next day and said it was a recipe she would make… woot woot!

I didn’t even use our favorite Daiya mozzarella shreds in the soup. I used nutritional yeast to give it a slightly cheesy taste. I did use the mozz shreds on the homemade croutons. Homemade as in the bread came from my bread machine…. YUM! Feel free to use store bought bread or even store bought croutons.

This recipe is SO easy! I also think it will freeze well, although I didn’t freeze it because we ate it all!

Here’s how I made Vegan Pizza Soup.

Vegan Pizza Soup
(adapted and inspired by this recipe)

Ingredients:

Soup Ingredients:

  • 2 Cups of Homemade Pizza Sauce (I decrease the pepper. I use 1/4 tsp pepper for double batch of sauce)
  • 3 Cups Water
  • Chopped Green Olives (Quantity to your preference- I want an olive in every bite!)
  • 1/2 Green Bell Pepper, Diced (feel free to use an entire bell pepper if you want)
  • 1 Can/Jar of Red Kidney Beans, rinsed and drained, or 2 Cups of Cooked Kidney Beans (black beans would work, too)
  • 1/2 to 1 Cup of Cooked Pasta (I used penne)
  • Nutritional yeast

Homemade Croutons Ingredients:

Directions:

  1. Add all the soup ingredients except for the pasta and yeast to a big pot and bring to a boil. Reduce and let simmer for flavors to meld. I think I simmered for maybe 15 minutes.
  2. While the soup simmers, prepare the croutons. Preheat the oven to broil on high.
  3. Butter the bread, generously sprinkle the garlic powder on the bread and sprinkle with Daiya Mozzarella shreds.
  4. Broil until nicely browned. Keep an eye on it because it can go from brown to burned very quickly. 🙂 Take out of the oven and let cool just slightly. Slice the bread into crouton sized pieces.
  5. Back to the soup.  Add cooked pasta and a generous sprinkle of nutritional yeast to the soup pot. Stir and simmer for 3-5 minutes or until the pasta is heated through.
  6. Ladle soup into a bowl and top with the homemade croutons.
Pizza Soup

Pizza Soup with Homemade Croutons

Vegan Pizza Soup with Homemade Croutons.  The perfect bite!

The perfect bite!

Here’s a random side note.  I linked to Randall Beans above in the ingredients list.  I have a nickel allergy and since nickel can be in cans, I have to avoid all canned foods.  For beans, I use dried beans and cook them myself.  It’s super budget friendly.  I recently found JARRED beans by Randall Beans and called and they are a dairy and egg free facility…WOOT WOOT!  Major score for me!  Anyway, I’m LOVING these jarred beans.  My life just got a little easier.

I hope you enjoy this recipe.

Do you have any soup recipes to share?

Tomato Basil Pizza: Dairy Free

Dairy Free Tomato Basil Pizza

Dairy Free Tomato Basil Pizza

I love Pinterest. I recently found this pin and was inspired. I knew I could make a dairy free version.

Add to the fact that my local Hy-Vee recently added an entire non GMO line of tomatoes of all shapes and sizes, and I knew that I could rock this pizza!

I used my regular pizza dough recipe, pizza sauce recipe and just added sliced tomatoes, Daiya mozzarella shreds & some fresh basil. Easy peasy!

Tomato Basil Pizza:
(adapted from this recipe from The Prudent Homemaker)

Ingredients:

  • 1/2 recipe of this pizza dough (I throw it in the bread maker and press dough.)
  • 1 recipe of homemade pizza sauce (I add a sprinkle of nutritional yeast)
  • Daiya Mozzarella Shreds to Taste
  • 4-5 Sliced Roma Tomatoes
  • 5-6 Sliced Yellow Tomatoes (mine were smaller than the Romas- Sunset brand)
  • 2 Handfuls of Fresh Basil, torn

Directions:

  1. Preheat oven to 400 degrees.
  2. Divide dough into 4 equal pieces for thin crust pizza. Divide dough into 2 equal pizzas for a thicker crust.
  3. Use a floured rolling pin to roll out the dough into circles. Prick with a fork and bake each crust for 5 minutes.
  4. On partially baked crust, add sauce to your liking.
  5. Add a sprinkle of nutritional yeast (optional.)
  6. Add Daiya cheese.
  7. Add tomato slices, making an AB pattern with the tomatoes. (Former 1st grade teacher here!) 🙂 Fill the pizza with tomatoes.
  8. Top with torn basil.
  9. Bake for 14-15 minutes.
  10. This recipe yields 2 pizzas.  (If you make 4 crusts you need to double the toppings and sauce.  I always freeze the extra 2 crusts for pizza night the following week.)

SG helped me make the entire pizza.  This is great for little hands.  She made the pizza sauce, added the vegan cheese, placed the tomatoes & tore the fresh basil and placed it on the pizza.  She has never been so excited for dinner to be ready.

And the Huzz declared this my best pizza ever!

Hurray for yummy new recipes!

Pizza Nachos

Pizza Nachos!

Pizza Nachos!

This is a quick and easy lunch or dinner. I have made this with black beans that I cooked and Randall beans from a jar (remember, no canned foods in this house.) The recipe turns out the same- YUMMY!

I’ll admit- the beans once pureed don’t look pretty. I’ll leave it at that. However, the taste is perfect and the recipe is easy, so that trumps the way black beans look pureed any day.

I don’t even remember how and why I created this. I just wanted more easy recipes for beans. Cooking dried beans and freezing them is very budget friendly. And I’m always trying to cut back that giant green eyed monster called our grocery budget.

Anyway, one day I randomly thought, why not throw some pizza sauce in with some beans, heat them up and pulverize them? That might make some tasty nachos.

And by golly, it did.

Here’s what we like to call “Pizza Nachos.”

Pizza Nachos:

Ingredients:

  • 1 recipe of homemade pizza sauce (I add a generous sprinkle of nutritional yeast to my pizza sauce now)
  • 1-2 cups of black beans (rinsed if from a can or jar, defrosted if cooked and frozen)
  • Tortilla Chips

Toppings:

  • Daiya Mozzarella Cheese Shreds
  • Sliced Green Olives
  • Chopped Tomatoes
  • Chopped Onions

Directions:

  1. In a medium pot add beans and 5-8 big spoonfuls of pizza sauce. If you use 1 cup of beans, use 5 spoonfuls. If you use a can or jar of beans, you need more pizza sauce. Bring to a boil. Remove from heat.
  2. I pour the hot beans into a measuring cup and use my immersion blender to puree the beans. If you don’t have an immersion blender, you can use a blender or food processor. Be careful please. The beans are hot!
  3. On a plate, spread out your tortilla chips. Top with black bean mixture and Daiya cheese if using.
  4. Microwave for 30-45 seconds, or until the Daiya starts to melt.
  5. Add desired toppings.

(We like to add sliced green olives, tomatoes & chopped onions. The Huzz tops his nachos with salsa. I add extra pizza sauce on top of my nachos. SG prefers no sauce. Whatevs!)

The makings of a great meal.

The makings of a great meal.

Ready for Toppings

Ready for Toppings

Our favorite toppings for Pizza Nachos.

Our favorite toppings for Pizza Nachos.

Even SG cleans her plate when we have this for dinner.

Even SG cleans her plate when we have this for dinner.

I hope you enjoy these pizza nachos!

“Ranch Chicken” Pizza: Dairy & Egg Free

Yummy!

Yummy!

I have decided that Friday nights are now pizza nights. It’s fun to create traditions and oh yeah, it makes menu planning that much easier!!!

It also means that I have to get creative or we will eat the same pizza every week.

This week I tried my hand at creating a “ranch chicken” pizza.

The quotation marks are because:

The ranch is homemade and dairy and egg free

and

I’m not really using chicken. I’m using Hillary’s Veggie Bites for the chicken.

I found Hillary’s Veggie Bites a few months ago, called about the facilities (dairy & egg free!), bought them and let the veggie bites sit in the freezer for a few months. Why? Introducing new foods to SG is super stressful. She was fine with them. As a matter of fact- she LOVES them. However, she refuses to let me call them veggie bites. She calls them nuggets.

They have a great crunch to them (kind of like Ian’s chicken nuggets.) So the lightbulb went off in my head. No need to use real chicken. Just sub the crispy, crunchy veggie bites!

Here’s how I made our pizza.

Ranch Chicken Pizza:

Ingredients:

  • 1 pizza crust (I use this recipe. I cut the recipe in half, throw it in the bread maker and use the dough setting and make 4 thin crust pizzas from half the recipe. Also, you can have two thicker crust pizzas from half this recipe.)
  • 1 recipe of homemade ranch (Click here to see how I make homemade ranch)
  • 9-12 Hillary’s Veggie Bites
  • 2 chopped green onions
  • Daiya Mozzarella Shreds
  • Frank’s Red Hot Sauce

Directions:

  1. Prepare and pre-bake homemade pizza crust at 415 for 4-5 minutes.  (See link in ingredients)
  2. Bake Hillary’s Veggie Bites. (takes 20 minutes)
  3. Prepare safe homemade ranch dressing.  (See link in ingredients)
  4. Spoon ranch dressing on pre-baked pizza crust. Eyeball it.  I didn’t use all of my ranch dressing.
  5. Sprinkle the Daiya mozzarella shreds on the pizza. Use more or less Daiya according to your preference.
  6. Sprinkle the green onions on the pizza.
  7. Bake at 400 degrees for 6-7 minutes, or until the cheese is melted and everything is bubbly.
  8. Cut veggie bites to bite sized pieces. Add to pizza.
  9. Sprinkle Frank’s Red Hot Sauce for the grown ups (or brave kids.)
  10. Serve extra ranch on the side as a dip for the pizza or sprinkle more ranch on top of the pizza.
Ready to go in the oven

Ready to go in the oven

Bake until it looks like this.  It took about 7 minutes with my oven.

Bake until it looks like this. It took about 7 minutes with my oven.

Add the "Chicken"...HIllary's Veggie Bites!

Add the “Chicken”…Hillary’s Veggie Bites!

Add Frank's Red Hot Sauce if you dare...

Add Frank’s Red Hot Sauce if you dare…

Notes:

  • This makes 1 pizza.
  • I make a half recipe of the pizza crust and make 4 thin crust pizzas. We use two crusts per meal/pizza night. I freeze the other two crusts for the next week. This saves me time and work every other week.
  • You can sub real chicken, store bought ranch for the veggie bites, and real mozzarella cheese if your diet allows.

This was a winner in our house and is sure to make more appearances in our Friday night pizza rotation.

The Freezer is my Best Friend Part 5: Homemade Pizza

It’s not delivery. And there’s no way it’s DiGiorno’s. (Did I even spell that right?)

But sometimes (ummm- a lot of times!), us food allergy families want an easy dinner.

We occasionally enjoy Daiya “cheese” pizza, but at almost $10 for a small frozen pizza, it’s quite spendy. It’s worth it, though, for the sake of ease and convenience.

A friend of mine blogs over at Ally’s Sweet and Savory Eats. She wrote about a way to freeze homemade pizza. I pinned it and finally gave it a go.

Ally’s recipe needed a few changes to adapt it to our diet.

Here’s how I made dairy, egg, and beef free pizzas for our freezer.

Homemade Pizzas for the Freezer:
(Freezer instructions come from this recipe. Thanks Ally!)

Ingredients:

Directions:

  • Click on the homemade pizza dough recipe above. I don’t follow their instructions. I put it all in my bread machine and press the “dough” button. In an hour and a half, I have gorgeous homemade pizza dough!
  • Click on the homemade pizza sauce recipe above. Double the recipe.
  • Prepare your toppings. I like to use chopped onion, chopped green bell peppers, and olives.
  • Once the pizza dough is ready, preheat oven to 425 degrees.
  • Flour large surface. Separate pizza dough into 4 equal parts (Or 8 if you want smaller pizzas). Flour your rolling pin. Roll each portion of dough into a round circle. Use a fork to prick the raw dough. Place onto a round pizza pan or pizza stone. (I use $3.99 pizza pans with holes in them. They work great.) Bake for 6 minutes. Repeat with each pizza dough. (I always have a few pizza dough bubbles and prick them again with the fork.) Let the partially baked pizza crusts rest on a cookie rack while you pre-bake them all.
  • Spread pizza sauce on each pizza. I didn’t measure it. I just eyeballed it. If you like really saucy pizza, you might have to make more pizza sauce.
  • Spread cheese on the pizzas. I generally use 1/2 bag per pizza.
  • Add toppings.
  • Flash freeze in the freezer for 45 minutes. (The tricky part is finding space to flash freeze them. You flash freeze the pizzas unwrapped.  I put the pizzas on a cookie sheet in the freezer.)
  • Wrap the pizza in plastic wrap several times and label and date with reheating instructions.
  • Ally’s reheating instructions are to bake at 400 degrees for 20-25 minutes.

Vegan Cheese Pizza

Vegan Cheese & Veggie Pizzas

Random Notes:

I almost ran out of vegan cheese because I did this on a whim and wasn’t quite as prepared as I should have been. I will add a bit more cheese to the cheese pizzas when I bake them.

Also, I decided to make 2 of the 4 cheese pizzas. I can add toppings later if I want or leave them as just cheese.

I made two normal size round pizzas and four smaller ones. The smaller ones are above in the photos.

The Daiya “cheese” is $4.99 a bag, but even at that price, these pizzas still come out cheaper than the store bought Daiya frozen pizzas ($9.59 at my HyVee.) The cost of the other toppings are minimal and are always in my pantry or fridge as staples, so I don’t really count that towards the final price of cost savings. (One onion, one bell pepper & a jar of olives maybe cost $3.00. Add the two bags of “cheese” and the cost for all of the pizzas are maybe $12.98. This is my best quick estimate. I’m not figuring in the pizza dough or pizza sauce.) By this rough estimate, each pizza costs about $3.25!

I’m so EXCITED to have 4, that’s right 4, homemade and SAFE pizzas in my freezer right now. I almost don’t want to use them because then I’ll have three… I know, that doesn’t make sense. I wish I would’ve made more!

Right now, I’m one happy mama!

I’d love to know:  What are your favorite pizza toppings?

1 Package of Chicken Breasts, 5 Ideas for Lunch!

Our “big grocery” day is every Monday. Every Monday, SG and I go to Aldi’s and HyVee and any other place I decide we need to go for groceries.

For some reason, I cannot get us ready and out of the house before 10 am. I don’t know why. Seriously, I’m so slow at getting us out of the house unless we have a doctor’s appointment. Does anyone else have this problem or is it just me?

I digress.

Leaving at 10 o’clock (ish) puts us at a dangerous spot— we end up shopping at lunchtime when we are hungry! And y’all know we just can’t go to any drive thru. I pack snacks for SG, but by the time we come home we are both hungry.

A few weeks ago, I started buying one package of Just Bare chicken breasts on grocery day. The minute we drag the groceries in, I preheat the oven. In less than 25 minutes, we have yummy and fresh baked chicken breasts.

Here’s the best part- we use them for lunches several days in a row!

Here’s how I use our chicken breasts for lunch. Look for how I bake the chicken at the end of the post.

1. Chicken Salad Sandwiches. This uses a lot of the chicken so I don’t do this as much. I usually get 2-3 breasts per pack. I use about 2 breasts for this recipe.

Chicken Salad Sandwich

2. BBQ Chicken Nachos. This is my current absolute favorite! I eat this for lunch several times a week. I even bribed SG into taking a bite for the cost of just one skittle… and she LOVED it! (The bbq chicken nachos and the skittle.) She had bbq chicken nachos today and declared she wanted bbq chicken nachos for lunch every day.

Ingredients:

  • Safe Tortilla Chips
  • BBQ Sauce
  • Daiya Mozzarella Shreds
  • Cooked and cubed chicken

Directions:

  • Spread out chips on microwave safe plate. Top with Daiya shreds.
  • Microwave until “cheese” is melted. I microwave mine for 20-30 seconds.
  • Chop chicken and put in a bowl. Pour in some bbq sauce and coat the chicken.
  • Spread the bbq chicken over the nachos. Serve with additional bbq sauce for dipping, if desired.
Preparing the nachos with LOTS of Daiya mozzarella shreds!

Preparing the nachos with LOTS of Daiya mozzarella shreds!

BBQ Chicken Nachos

BBQ Chicken Nachos

Alternatively, plain chicken and “cheese” nachos with Daiya cheddar shreds are yummy, too, and are served for lunch in our house quite a bit.

"Plain" Chicken and Daiya Cheddar Shreds Nachos.  And a jeweled three year old's hand.

“Plain” Chicken and Daiya Cheddar Shreds Nachos. And a jeweled three year old’s hand.

3. Chicken Quesadillas. Here’s a link that describes in more detail how I make these. You can be so creative with quesadillas. SG loves plain chicken and Daiya cheese quesadillas. Anything can be added to quesadillas: onions, peppers, ham, carrots, salsa, rice, beans…whatever you want! SG has quesadillas for lunch at least twice a week.

4. I use the chicken as I would at dinner. I buy these microwaveable tater tots and they are great for quick lunches. I can quickly serve her baked chicken, tater tots and some fruit for lunch. Easy peasy!

5. Chicken, Rice, & Beans. Occasionally, while the chicken is cooking, I’ll make a quick pot of black beans, Spanish style. (I promise I’ll share my recipe soon.) While the beans simmer away, the chicken bakes, and I throw some rice in my rice cooker. It sounds like a lot of work, but it’s really not. And I can eat leftovers for lunch for a few days. And that’s the best!

Here’s how I bake chicken.

Ingredients:

  • 1 package of boneless chicken breasts
  • Olive Oil or Olive Oil Spray (I use the spray)
  • Sea Salt
  • Adobo Seasoning

Directions:

  • Preheat oven to 425 degrees.
  • Use a 9×9 pyrex & spray the bottom with the olive oil spray.
  • Put the chicken in the pyrex. Spray the top of the chicken. Season with salt and adobo. Flip chicken over. Spray again. Repeat seasoning.
  • Bake for 11 minutes. Turn the chicken. Bake for another 10-13 minutes, or until the chicken is cooked completely.
Olive Oil Spray

Olive Oil Spray

Raw chicken seasoned and ready to bake!

Raw chicken seasoned and ready to bake!

Baked and lightly seasoned chicken.  The adobo gives it just the right flavor.

Baked and lightly seasoned chicken. The adobo gives it just the right flavor.

Do you have any yummy and easy ideas for lunches? Please share. We love new recipes!

15 Days of Dairy & Egg Free Dinners: Part 2

Y’all, I skipped two weeks in my menu planning. I had it all planned out and then we had two separate visits from both of our parents and I threw my menu plan out the window.

But once again, I’m back on track.

You might notice I serve zucchini for the veggie a lot lately. Here’s why: It’s in season. It’s dirt cheap at Aldi. SG loves it.

And this is the THIRD time I’ve included the “Crockpot Italian Chicken Soup” in a menu plan and I’ve yet to make it! Something always seems to come up… (Or I’m just lazy sometimes, which is oh so true!)

Here is our menu for the first half of September.

1. Grill Chicken, Chips, Carrots & Homemade Safe Ranch Dip (Use Just Mayo and Non-Dairy Milk for the Ranch)

2. Simple Black Bean Soup & Homemade Bread

3. Shake & Bake Pork Chops, Baked Potatoes & Sautéed Zucchini

4. Crockpot Italian Chicken Soup & Homemade Biscuits

5. Clean Eating Chicken Kabobs & Baked Sweet Potatoes

6. Mojo Pork Tenderloin, Rice, & Beans

7. Mojo Quesadillas & Sautéed Zucchini (Use leftover pork from Day 6)

8. BBQ Chicken Pizza

9. Clean Eating Refried Bean Soup & Tortilla Chips

10. Crockpot Rotisserie Chicken & Roasted Carrots & Potatoes

11. Chicken Nachos & BBQ Chicken Nachos (Use leftover chicken from day 10)

12.  Flex Meal

13. Honey Mustard Pork Chops, Tater Tots & Steamed Cauliflower

14. “Cheesy” Taco Crescents & Steamed Broccoli (Use Chicken or Black Beans for Protein for Taco Crescents)

15. Crockpot Shredded BBQ Chicken Sandwiches, Ore-Ida French Fries & Sautéed Zucchini

Here’s what our Homemade Shake & Bake Pork Chops look like. The recipe only tells you how to make the shake & bake mixture. I cooked ours at 375 degrees for 30 minutes. Flip chops after the first 15 minutes. Ours were perfect and juicy! SG kept asking for “More chicken please!” We told her it was pork chops, but hey, whatever! She loved it. I also play with the spices a bit on the recipe. Use the shake and bake as a guide. I add extra of the spices we love like oregano.

Shake & Bake Pork Chops