Mustard Tarragon Chicken

MUSTARD TARRAGON CHICKEN

4 Tbsp. olive oil, divided
4 Tbsp. butter, divided
8 oz sliced or chopped mushrooms
1 green onion, chopped
1 lb boneless skinless chicken breasts, chopped
2 tsp. tarragon
2 tsp. mustard
Salt and pepper
(2 c. cooked rice, optional)

Heat 2 Tbsp. each olive oil and butter in a skillet. Saute mushrooms. When they're almost done, add green onion and saute for one more minute. Remove with a slotted spoon.

Add the other 2 Tbsp. each of olive oil and butter to the skillet, along with the tarragon and mustard. Saute chicken until cooked through.

Mix together mushroom/green onion mixture, chicken, and rice. Season to taste with salt and pepper.

Chicken Veggie Stir-Fry

CHICKEN VEGGIE STIR-FRY

1 lb chopped chicken (can use 12 oz cooked turkey)
5 oz shredded carrots
1 celery heart, sliced
1 small can bamboo shoots
1 small can sliced water chestnuts

20 oz shredded cabbage
16 oz frozen broccoli, cooked 6 minutes
1 can baby corn
Soy sauce (I use Kikkoman GF)
Garlic powder
Salt

Stir-fry each ingredient separately and put in its own bowl. Season to taste with soy sauce, salt, and garlic powder. When everything is cooked, mix bowls according to desired proportions. Serve with rice.

Butter Pineapple Chicken and Rice with Green Beans

BUTTER PINEAPPLE CHICKEN AND RICE WITH GREEN BEANS

1 lb chicken breasts, chopped
6 Tbsp. butter
2 Tbsp. olive oil
20 oz can pineapple in juice
2 cups cooked rice
1 lb frozen green beans, cooked
Salt and pepper to taste

Saute the chicken in butter and olive oil in a skillet. Add the juice from the can of pineapple. Simmer about five minutes. Puree the pineapple and add to the skillet. Simmer another five minutes. Add the rice and green beans. Season to taste.

Chocolate Buttercream

CHOCOLATE BUTTERCREAM

6 Tbsp. butter, softened (I use Land O'Lakes salted)
Dash salt (I use Celtic sea salt)
1 tsp. vanilla (I use Adam's Best)
2 2/3 c. powdered sugar
1/2 to 3/4 c. cocoa powder (I use Hershey's dark)

1/3 c. milk OR 1/4 c. heavy cream + water to equal 1/3 c.

Beat butter, salt and vanilla. Add powdered sugar and cocoa (I stir them together in a bowl first) alternately with milk/cream with the mixer on. Beat to desired consistency, adding milk/cream if needed. Yield: about 2 cups

Delicious on cake! Also good for dipping cookies. I especially like to eat it with GF chocolate animal crackers. And don't underestimate eating a bite or two (or more!) by itself ;)

Light Corn Supper/Light Pea Supper

LIGHT CORN SUPPER

10-12 oz frozen corn
4 oz colbyjack
1 Tbsp. butter
1/2 bell pepper, chopped
1/2 red bell pepper, chopped
Cream
1/4 c. mayonnaise
Salt and pepper to taste

Cook corn according to package direction. Melt cheese with butter and mix into corn. Let cool slightly. Mix in rest of ingredients.


LIGHT PEA SUPPER

10-12 oz frozen peas, cooked according to package directions and cooled
4 oz colbyjack, shredded
1/2 bell pepper, chopped
1/2 red bell pepper, chopped
1/4 c. mayonnaise
Salt and pepper to taste

Mix all ingredients together.

Mexican Macaroni and Cheese

MEXICAN MACARONI AND CHEESE

8 oz GF pasta
8 oz ground beef
2.5 oz pepper-jack cheese, shredded
7.5 oz colbyjack, shredded
10 oz canned green chiles, drained and pureed
Cream

Cook pasta according to package directions. While pasta is cooking, brown ground beef. Mix in cheese, chiles, and enough cream to make sauce. Drain pasta and add to meat mixture. Mix well.

Our Yogurt Breakfast

We eat basically the same thing every morning - Greek yogurt. But not straight out of the carton. Here's how I make it. All measurements are by weight.

Prep:
I start with a 32 oz container of plain Greek yogurt. Usually I buy store brand, since there's such a price difference between it and name brands! I set a medium strainer over a small mixing bowl, lined with a large coffee filter. I empty the whole container into the strainer and put it in the fridge for 24+ hours to drain. When it's done, I have about 24 oz of very thick yogurt.

To make individual servings:
Combine a single serve (5-6 oz) flavored yogurt (I use Chobani) with enough strained plain yogurt to make 12 oz. Add 2 oz heavy cream. Whisk together until smooth. Divide into two servings, 7 oz each.

I make it the night before and put it into 1-1.5 cup plastic storage containers. When we wake up, all we have to do is take it out of the fridge and breakfast is ready!