1 Hour Chicken Marinade

I just love how when you need to cook dinner and you look for marinades they all (well most) take all day, who plans that much in advance?? ... The few that do can hush! While I am trying to do better about having a clear cut plan for the family at dinner during the week I still struggle with time management, so enter in the 1 hour (or less, I have done it for 30 minutes) marinade. If you want a stronger flavor and have more time feel free to use it, but I like the chicken just fine without the extra time. This marinade is super simple to set up and will do about 6 pounded and tenderized chicken breasts with no problem (I usually do an individual serving at lunch time,just cut down on the ingredients).

Here's What You'll Need:

• 1/3 cup soy sauce
• 1/3 cup water
• 1 heaping tbsp of molasses
• 2.5 tbsp rice wine vinegar
• 2 tbsp extra virgin olive oil
• 1/2 of white onion, chopped
• 1/2 tsp ginger
• 1 tsp garlic powder

1. pound and tenderize your chicken breasts
2. put the chicken in a Ziploc bag and pour the marinade over the top
3. rub around the chicken so the glaze coats
4. throw in the fridge until your ready to cook (toss any leftover marinade)

**the spices are VERY taste specific. If you don't like how it turns out, try to tweak it a bit to your taste preference**

Serve with some veggies and sweet potatoes!

Gluten Free PIZZA!!!!!

"I WANT PIZZA!!!!!"-Direct quote from my adoring husband this evening. "Can I do a cheat meal and get Pizza hut?"-another direct quote from the same adoring husband. "Yes, you can have pizza-no you can't have Pizza hut, I will make you a pizza!"-Direct quote from me. The more I cook, the less I like my family getting food anywhere else other than my kitchen. If I cook it I know what goes into it, I am the only person that touches it and I KNOW I want what is best for my family-when, even though those "wonderful" fast food joints claim to be "family friendly", being a "friend" to your families health is the last thing on their mind.
So... enter in: The Gluten free Almond Flour pizza crust. I WISH I could say that this is 100% mine but I needed help so Google took me here:
http://level11fitblog.wordpress.com/2011/03/25/gluten-free-almond-meal-pizza-crust/

I, of course, did my own slight modifications to it but that is the general idea. Here is what I ended up with:

It obviously doesn't look quite like a regular pizza and it doesn't taste just like one either. However, I was shocked at how good it was. I was so shocked I ate 3 pieces before I realized what I did! :D
I am only going to do the ingredients for the crust itself. You add what you like on top. Get creative!!

Here's What You'll Need:

• 2 cups Almond meal/flour (I grind my own in a coffee grinder)
• 2 omega-3 eggs
• 2.5-3 tbsp extra virgin olive oil
• 1/4-1/2 tsp sea salt-To Taste
• 1 tbsp Italian seasoning
• 1 tsp butter, melted
• granulated garlic
• 1/4 tsp baking soda

1. Preheat oven to 350 degrees.
2. add all ingredients EXCEPT the butter and granulated garlic in a large bowl and mix with a spoon until all is incorporated and it looks kinda like a "dough".
3. Take wax paper or parchment paper (I suggest parchment paper) and cover your pizza pan
4. put the dough in the middle of the pan and press down
5. I then placed plastic wrap on top of the dough and used a cup to flatten it out, you want it VERY THIN
6. once your dough is pressed out as far as you can comfortably take it, place in preheated oven (just the crust) for 15 minutes
7. After 15 minutes take it out and dress as you wish, then return to oven for another 15 minutes.
8. Serve and enjoy!

This will serve 3 really hungry people or 4 normal people (aka not all growing boys, lol!)

Low-Carb Chili!

With the rain and cooollllld rolling in I was in a desperate mood for some chili today. BUT, chili is not exactly on a low carb, low sugar plan like my husband and I have been trying to follow for "fun". I am so glad I didn't let that discourage me from trying something new! I made my chili and I ate it too, delicious! Even the hubby was going back for seconds, score in my book! Now I will admit the ORIGINAL recipe is not mine, but I modified it enough that it isn't really the old recipe anymore. So, check it out:

Here's what you'll need:

• 2 pounds lean ground beef, ground chicken or turkey ( I used grass fed beef)
• 1 medium white onion, chopped
• 1 can (6 oz.) no salt added tomato paste
• 4 cups water
• 1 heaping tsp worcestershire sauce
• 1/2 tsp cinnamon
• couple easy shakes of nutmeg
• 2 heaping tbsp of minced garlic
• 2 tbsp chili powder
• 1 tsp black pepper, or to taste
• 1/4-1/2 tsp cayenne pepper, to taste
• 1 tbsp cornstarch

1. brown meat and drain off fat
2. while the meat is draining, add the water and tomato paste together in a medium saucepan, let it start to cook
3. chop your onion and mix all your spices in a small bowl
4. add the worcestershire sauce, onion and spice mix to the water/tomato paste base and bring to a boil
5. Add the cornstarch (mixed with a little cold water) and bring to a rapid boil and then turn off heat
6. add the meat and sauce to a large crockpot and set on high for one hour, then turn heat to low for 2-3 hours (or until your ready to eat).
7. Top with some shredded cheese and enjoy! Serves 5

Nutrition facts:

Calories 305

Carbs 7g

Sugar 4g (still higher than I would like)

Fat 13g (5g sat)

38g protein

I know you might be looking at me a little weird with the cinnamon and nutmeg, just try it. I quite liked it.

Stay warm and watch the OU/OSU game!

Chocolate Peanut Butter Cookie- No Bake!

Out surfing the 'net tonight I run across a great blog for desserts called Chocolate Covered Katie. First thought, "OH Boy... I am in TROUBLE". The recipes are all healthier and you know how I love that! I was having quite a sugar attack myself (...stupid sugar) and felt like I NEEDED a treat BUT the hubby and I are in a no sugar no starch challenge right now so that means whatever I find and cook has to fit that bill, gluten free, starch free, no added sugars. How do you get a cookie with that??? Enter in Chocolate Covered Katie to my rescue! I admit that I modified the recipe a bit for my own use but you can find the original here:
http://chocolatecoveredkatie.com/2011/10/02/chocolate-peanut-butter-no-bake-cookies/

Here is my version:

• 1/4 cup Naturally more Peanut Butter
• 1/2 individual serving box of raisins
• 1/8 tsp. vanilla
• 100 calorie pack of dry roasted almonds
• 1/2 tsp. Cocoa powder (doesn't take much for me)
• 1/8 tsp salt

see that? No sugar (added anyway), no flour-fits my needs to a T.

1. throw everything in a food processor (I used a blender and I don't recommend it)
2. process until smooth
3. form into cookies and eat or cool or save for later if you can!

I realize these look odd..as most things that come out of my kitchen BUT don't always judge a book by it's cover, for a NO SUGAR these are REALLY tasty, I think I could even get Gray to eat them and most of you know what kind of feat that is!
Enjoy!

Banana Peanut Butter Protein Bars

First order of business- I owe you guys an apology! I have been grossly neglecting my blog over the last couple weeks and I'm sorry! Life gets so busy, I get lazy and well...ya know I neglect. I hope this little jewel of a recipe is enough to give forgiveness!
I found the original recipe online while doing some surfing around. I will post it..and the nutritional content. THEN I will post MY "cleaned up" version. I didn't try it the original way and I can assure you that, yes, it will probably be better than my version BUT my version is pretty darn tasty so I don't feel any urge to try the other way... especially when I look at the breakdown, so check it out:



Original Recipe
No bake banana peanut butter fudge bars

• 1 large banana
• 2/3 cup butter or margarine
• 2 tsp vanilla extract
• 2 1/2 cup oats
• 1/2 cup packed brown sugar
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter

I would give you the directions BUT I really don't want you to make it this way so.. I think I will pass.
Here is the nutritional breakdown:
Serving 10 (which is what I have mine set to serve)
1serving(1 bar)
515 calories
47g carbs
33g fat
15g sat fat
26g sugar
12g protein
4g fiber
Can you say HEART ATTACK????

So here is MY version:
 Here is what you'll need-

• 1 large banana
• 2 4 oz. unsweetened applesauce packs
• 1 tbsp extra virgin olive oil
• 2 tsp vanilla extract
• 2 cups old fashioned oats
• 1/4 cup loose brown sugar
• 2 servings dark chocolate chips (or grain sweetened)
• 2 servings naturally more peanut butter
• 1 serving dark chocolate dreams peanut butter
• 3 scoops french vanilla creme protein powder

Directions:

• Warm olive oil in a large skillet and add applesauce, stirring to warm and combine
• Combine the oats and protein with the sugar and then stir into the applesauce mix, stirring for 5 minutes (you want it to mix and get kind of clumpy and sticky)
• spoon out 3/4 cup (or so) of the mix
• take the remaining and press into a 9x9 pan until its even and flat
• slice the banana and arrange on top (slice thin)
• melt the peanut butters with the chocolate chips in a sauce pan, constantly stirring
• pour and spread over the banana
• take the reserved oat mix and arrange on top and press down slightly until flat and spread out evenly
• Chill for 2 hours to set and cut into 10 bars
• store in the fridge

Check out the nutrition facts:

Calories 199 (hey its under 200 :D)
Fat 7g
Sat fat 2g
Carbs 24
Sugar 10g
Fiber 3g
Protein 13g

And they look pretty too:

Eat and be HAPPY! :D

Hope everyone had a great holiday!

Mexican Nachos!

I'm hungry... but for what??? Ugh.. the agitating feeling of hunger with no idea of what for! Off I go to look and see what I have... how did I even come up with this??

I don't remember the last time I had nachos, the whole time I was making these I actually was thinking of my dad (bless his heart- I love you!). He would make them and devour them when I was younger, and that's my last nacho memory, so.. maybe 10 years? It's funny though... in my 10 year hiatus from nachos I sure didn't forget how to make them.

Here's what you'll need:

• generous 1/2 serving (yes that is only a generous half serving-weighed! 18g) of mutligrain Garden of Eatin' chips
• 2-3 oz. cooked chicken, shredded
• 2 tbsp salsa
• 1 serving shredded mozzarella cheese
• 1/2 pack of 100 calorie pack guacamole

1. layer your chips on your plate
2. mix the chicken with the salsa
3. top chips with chicken mix
4. top chicken with cheese
5. Microwave until hot and cheese is melted
6. top with guacamole
7. Enjoy nachos reinvented!

Apples to Applesauce-in 10 Minutes FLAT!

Going to grab one of my wonderful pre-measured 4 oz. unsweetened applesauce containers and realizing I was (Gasp!) OUT is what has prompted today's post. I cook with applesauce literally everyday. I use it instead of butter or oil in nearly every baking situation and sometimes when I cook so it's rare that I don't have any on hand. So.. the wheels start turning and Google starts running. How do I make Applesauce?? Well.. let's just say the posts that I came up with kind of scared me with all these fancy jarring tools and long lists of equipment I don't have...or know what they are. So off of Google to my kitchen I go. I am pretty sure I can do this without ya this time, Google, sorry. And... I did:

I promise no weird tools, canning techniques, or even having to use your stove. Check it out:

Here is What You'll Need:

• 3 medium sized sweet apples (I used 3 from a bag of apples I had that I was going to be throwing out in a couple days I feel...)
• 1/4 cup water

1. cut your apples into wedges and peel. Then chop into small pieces.
2. in a microwave safe bowl with a lid (preferably-or you can use plastic wrap) add the water and the apples
3. microwave for 4 minutes
4. pull out of microwave and drain off a LITTLE bit of the excess water (or to taste, you want thick then drain it all off)
5. take a potato masher and mash like your working on potatoes to mash them
6. mash until the apples are at a "applesauce" consistency or to your taste
7. I left mine at this stage and I loved the way it tasted. However, you can add cinnamon or another spice here if you like.

After you get it mashed to your desired consistency, put in a container and keep in the fridge for up to 10 days! EASY A.