I know we just posted a recipe on gluten free chicken burritos, but what can I say, we just can't get enough of burritos lately.
I think we're just so excited to have found tortillas that are pliable, tasty AND gluten free!  It's a win, win for us!

This time, we made breakfast burritos for DINNER using Rudi's Gluten Free Fiesta Tortillas!
Breakfast Burritos
Ingredients

• Fiesta Tortillas


• Free Range Organic Eggs


• Shredded Potato Hash Browns (frozen)


• Ham Deli Meat (uncured from Trader Joes)


• Shredded Cheese


• Organic Ketchup (if desired)

Directions:
1. Butter a medium size skillet and scramble your eggs (you'll want about 1 1/2 eggs per burrito).
2. In another skillet (I've found non stick works best for this, we have a cool "earth" pan that I use!), pour 2 Tbls. vegetable oil, and heat for 3-4 min. Add desired amount of hash browns (about 1/2 cup per burrito). Cook for 5 minutes, turn, and cook another five minutes.
3. While hash browns are cooking, slice ham and shred cheese.
4. Once all ingredients are ready, pop tortillas in the microwave for about 20 seconds, and then fill with eggs, hash browns, ham, cheese, and ketchup.
5. Fold up burrito (this is the exciting part! It folds!! Only one small tear in mine!) and enjoy!

Now, in writing this post I've realized that our breakfast burritos totally lacked veggies!! Oops...that's what we get for throwing them together as a quick dinner.

So, my question of the day:
What veggies should we have used in our breakfast burritos?

Burritos.  What's the first thought that comes to mind when you think "burrito?"  For me, it takes me back to my pre-gluten free days, back to good 'ol Del Taco! :)  Del Taco was a staple for me (especially during college) when I was in a hurry.  Hello, who doesn't love a quick meal for a buck?!

But alas, my Del Taco burrito days are over (and probably for the better of my health!).

Once going gluten free, I soon discovered that making a gluten free burrito was not that easy.  Having the options of only corn tortillas or brown rice tortillas, left me with a huge mess whenever I tried to roll them into a burrito. Can anyone relate?

Needless to say, we'd often just choose to make tacos (which we also love).

But now, thanks to our friends at Rudi's Gluten Free we have the option of pliable tortillas that are gluten free!

So, for this recipe, those are the tortillas we used.

Here shown on the plain tortillas

Gluten Free Chicken Burritos
Ingredients:

• Rudi's Tortillas  (we prefer plain or fiesta over the spinach)
• Costco's Rotisserie Chicken (great for when you're in a rush)
• 1 can Black Beans
• 1 Zucchini 
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 T olive oil
• Lettuce
• Shredded Cheese
• Salsa

Directions

Did you know that Costco's Rotisserie Chicken is gluten free?

Photo Source

If so, you're well ahead of me!  Until just a few weeks ago I had no idea.  In fact, some friends brought one over months ago and I opted to eat something else due to not knowing if the chicken was safe!

Silly me!

Had I just looked closely at the label (note the word CLOSELY!) I would have seen that right across the bottom, in red, it clearly states that the chicken has no gluten!  *Word of caution...as far as I know, this chicken is not tested for gluten.  Just want to make sure you know all the facts!

Clear label! Photo Source

In fact, when I discovered it was gluten free, I asked the rotisserie guy (wish I could come up with a more clever name for him!) whether the chicken was safe or not.  He was so sweet and called corporate to find out.  Sure enough, they directed him to the note on the label! Ha!  I think we both felt pretty lame...but who cares, I now know I can safely eat this tasty chicken!

Our awesome rotisserie guy also walked me through the process the chicken goes through to assure me there should be no cross contamination.  The chicken is completely prepared separately from anything else.  It is stored separate, washed in a small room, seasoned, skewered and cooked (ALL in an area that ONLY the chicken is in)!  Pretty cool, huh?

And while it's not organic (our preference when buying meat), when we're in need of a quick dinner, it poses a MUCH better option than fast food!  And at less than $6 for a gigantic chicken, you'll be sure to get a few meals out of it.

Last time we bought it, we were smart and after shredding the entire chicken, we immediately threw half of it into the freezer for future meals.  I'd say, for the two of us, we can get at least four meals out of one chicken!  Bargain baby!!

Question of the Day:
What's your favorite Costco find?

We had the privilege of spending the day with my brother, his wife, and their three sons (the youngest is just 3 weeks old and is SO adorable!).  It was such a great day!  And what better way than to end a good day, but with a free meal?

My oldest nephews with Uncle Crosby!

Yep, even with a little newborn they invited us to stay for dinner!  Man, was it tasty!

Look how excited he is!

First, let me give you a little background about why my brother, David, and his wife, Jen, are so awesome when it comes to food.  They're just awesome people in general, but when it comes to food, OH MAN, they rock!  Everything, and I mean everything, we've ever had at their house has been delicious.  They put the right amount of spices and they always manage to throw in veggies Crosby and I wouldn't normally eat, yet make it delicious! Plus they're growing a garden and they've got chickens...too cool! :)

Now, to their delicious chili...

Gluten Free Turkey Chili
Ingredients:

• 14 oz. can Crushed Tomatoes
• 1 lb. Ground Turkey
• 1 Tbs. Tomato Paste
• 1/2 bunch Green Onions (chopped)
• 1 can Kidney Beans
• 1 can Pinto Beans
• 1 can Black Beans
• 1 stalk (or 1/2 can) Corn
• 1 tsp. Ground Coriander
• 1 tsp. Oregano
• 1/2 tsp. Chili Powder (optional)
• 1 packet Taco Seasoning (optional)
• 14.5 oz. Chicken Broth (can sub Vegetable or Beef Broth)

Directions:

1. Cook ground turkey until brown.  
2. While turkey is cooking, combine in a large pot the following: crushed tomatoes, tomato paste, kidney beans, pinto beans, black beans, chicken broth, and all seasonings.  Cook on medium heat.
3. Once turkey is cooked, add to the sauce and continue cooking.  Add corn and green onions.  Simmer another 5 minutes and serve.

Super simple and simply scrumptious!  Just writing this recipe makes me want to whip this up tonight!  In fact, I think I just might.

What's your favorite thing to whip up on a Monday night or any night when in a hurry?  Please share below...we'd love to hear from you.

Happy Monday!  The weather is supposed to be pushing 90 today, which means, let the BBQs begin!!  Summertime (well, just about anytime for Crosby, my hubby) means time for some finger-lickin' BBQ. 

We were definitely inspired by the sun yesterday and decided to BBQ some burgers.  Now, in honor of Celiac Awareness Month (which starts tomorrow), we couldn't just make mediocre burgers.  We had to go all out, and we did!



Gourmet BBQ Burgers
Ingredients:

• Grass fed ground beef (anyone find this for less than $6.99 lb.?!?!...if so PLEASE share!)
• Mas Guapo organic seasoning
• Sharp cheddar cheese slices
• Red onion slices
• Applewood smoked bacon (love Trader Joe's!)
• Tomato slices
• Udi's Gluten Free whole grain hamburger buns
• Condiments (we like mustard, ketchup and relish)

If you haven't tried Mas Guapo seasoning, trust me, you are MISSING OUT!  Since buying this seasoning for my hubby for Christmas we have been addicted to this stuff (I think he's even added it to our eggs! Ha!). 

Directions:
Pretty simple (just like we like it!).

1. Sprinkle the ground beef with Mas Guapo (as much as desired), mix together and form into patties.
2. BBQ that mess (I'll have to ask the hubbs to chime in here with any tips...this is his department!).  Add sliced cheese towards the end, if desired.
3. Slice the onions and BBQ those too (man did this transform our taste for onions!  Delish!).
4. Meanwhile, the Mrs. is cooking the bacon so it's ready when hubbs is done BBQin' (or visa versa...whatever your strength in the kitchen, or on the grill, go with that!  We like to cook together, but that's just us).
5. Pile it all together and enjoy!

We paired our burgers with a simple salad (lettuce, tomatoes, cucumbers, carrots, & sunflower seeds) and potato chips. 

*Note: One thing we forget was our yummy, ripe avocado that was just sitting on the counter waiting to be sliced!  Shoot...don't make that same mistake. :)

And now...for the reveal!  Trust me, it was as delicious as it looks. 



I can honestly say, that was likely the BEST burger I have ever eaten!
Thank you Mas Guapo for transforming the flavors in our kitchen.  And most important, thank you Crosby for being the best BBQer around!!!

Anyone else suffering from a "case of the Monday's" today?  It's only 9:30 and I'm already ready for a nap.  Granted, that's likely due to being sick all weekend (lovely congestion just doesn't want to permanently leave...we're going on a few weeks here! Come on!), but regardless of being sick or not, Monday's are usually lazy cooking days in our house.  Are we the only ones?

Doubtful, considering the above famous coined phrase from Office Space ("case of the Monday's").  If we're feeling that way I work, I doube we gain crazy energy when facing making dinner at home.  Side note, if you have not yet watched the movie, Office Space, you should add it to your list ASAP! ;) 

Anywho, as I sit here with my clouded brain, I can't help but be grateful for...quick, easy, and delicious meals!  On today's menu, quesadills and layered bean dip! 

Check out the layered up quesadilla... hubby made these! Fat & delish!

Quesadillas
Ingredients:

• Brown Rice Tortillas (we prefer Trader Joes brand)
• Mexican Shredded Cheese Blend
• Turkey Lunch Meat (sliced) or Cooked Chicken (shredded)
• Butter

Directions: (just in case)

1. Coat the outside of a tortilla, lightly, with butter.
2. Turn the tortilla over, fill half with desired amount of cheese and meat.
3. Fold in half and place on a nonstick pan over medium heat.
4. Cook until both sides are crispy.  And...done!  Make as many as you need.

Layered Bean Dip
Ingredients:

• Refried Beans
• Guacamole (again, we prefer Trader Joes brand)
• Plain Yogurt (or sour cream if you don't like yogurt)
• Salsa (Trader Joes garlic salsa is delicious!)
• Shredded Cheese (optional if you want to cut down on your dairy)
• Sliced Olives
• Tortilla Chips (I know I reference Trader Joes A LOT, but we are addicted to their organic tortilla chips with no salt!  Seriously, no salt on the chips and they're delish.  We get plenty of salt from the rest of this dinner, and you don't even miss the salt on the chips.)

Directions:

1. Heat refried beans, in a small pot, over medium heat. 
2. Use a small glass dish to layer your dip in (bread pan size tends to work for 2-3 people, a larger 8x8 square dish or pie dish for 4 or more).
3. Layer following the above ingredient list: beans, guacamole, yogurt, salsa, cheese, olives.  And...done!  Dip in your chips and enjoy!  You may want to dish some up into containers for lunch tomorrow before you dig in, or you may eat it all tonight! :)

Dinner is served! *Don't forget tortilla chips.

This dinner is a fail safe guaranteed to go quickly and keep your tummies happy. 

*Note: Whenever Crosby and I make this (or any other dish) we always make enough for lunch the next day.  I don't know about you and your family, but we definitely don't get up early enough to make lunch in the morning.  I barely give myself enough time to make some toast and slap almond butter on it! :)

So, what's your fail safe, quick dinner?  We'd love to add it to our menu, so PLEASE SHARE! :)

How wonderful is PF Chang's restaurant?  Seriously. 



I just love that they've adopted an extensive gluten free menu.  Not only that, they prepare their food separatly and bring the dishes out on plates that look distinctly different than their "normal" plates.  I've eaten there many times (we even had our wedding rehearsal dinner there) and have never gotten sick!  So awesome!

Well, while PF Chang's has a wonderful menu, we all know they are a bit pricy...special occasions only right! :)

But...check this out.  They've posted two different recipes on their website that we can all make at home!

First, an appetizer...
Gluten Free Shanghai Cucumbers
recipe found here, on their site...just scroll down to the bottom.

Look how short the ingredient list is!

Ingredients:

• 12 oz. Peeled and Seeded Cucumbers, cut into 1” pieces
• 1.5 oz. Gluten Free Soy Sauce
• 1 tsp. White Vinegar
• ¼ tsp. Sesame Oil
• ½ tsp. Toasted Sesame Seeds

Then, a main dish...
Gluten Free Mongolian Beef
recipe also found here, on their site.

Ingredients:

• 12 oz. Sliced Beef Tenderloin
• 1 tbsp. Soy Bean Oil
• ½ tsp. Garlic
• 2 fl oz. GLUTEN FREE soy sauce
• 2 tbsp. Sugar
• 1 tsp. Rice Wine
• 2 oz. Green Onion Sticks- 3" long green only!
• ½ tsp. Sesame Oil

What are you waiting for...check out the "how to" on their site and get cooking! :)
That was more of a call to action for me!  Seriously, I can't believe I've never attempted to recreate their dishes at home.  So far this is what they have on their site.  If you know of other homemade remakes of PF Chang's please share!

I'm such a wuss! I have to start with that so that the rest of this post makes sense.

I'm trying the New England Clam Chowder from Kettle Cuisine for lunch today and I'm scared...haha, I guess not scared, just nervous.


I feel like a kid...what if I don't like it? Which brings me back to my wuss status. I don't care for funky, chewy food (just ask about mussels in London during our honeymoon...they just got pushed around on our plates!).

So here I sit, faced with clam chowder. I do have to say though, it smells really good!

My first bite was safe with just potatoes and broth (would you call it broth?) and it was tasty!!! Creamy, peppery, giant potato chunks, yum! I'm quite impressed. As the flavor lingers in my mouth I find myself wanting another bite. And another.

Which brings me to the clams! Ahh...what will I find?!? Surprisingly, the yummy flavor continues! Wow! Pretty stinking' good, even with the clams chewiness. But I will say they are quite chewy in that funky seafood way. However, I find that as I eat, if I just don't think about it, they're fine! I'm afraid though that if I focus on the chewiness too much it might not be good!

And with that...let me end this post and continue to enjoy my chowder!

One quick note...if you enjoy seafood, I'm sure you will not just like, but love this soup!! I imagine in a gluten free bread bowl would be quite scrumptious!

Monday have you singing the blues?  You're tired...it's cold...I know. :)



SOUPS, CHILIS & CHOWDERS

 
Well, sing no more because Kettle Cuisine is here to the rescue!  Their soups are designed for people like YOU (and me...it's tasty!). 

Here's why.  You're headed to work and you didn't have time to prepare lunch the day before.  Sound familiar?  Stock your freezer with these soups and you'll be set.  They'll provide you with a warm, cuddly meal that's also nutritious. 

I don't know about you, but I love a nice warm, fuzzy meal in the winter.  It just hits the spot, you know.  But, so often the problem with soup is that it's not filling and leaves you not just wanting, but needing more.

That's where Kettle Cuisine comes in.  Pop one of their soups in the microwave and be prepared to curl up in your office chair with a great meal that's satisfying.  Now, I do need to add, that depending on how much you eat, you may need to pair the soup with something else to fill you up (I've eaten them alone at lunch and been fine, but you may be different...).

Roasted Vegetable Soup w/ Quesadilla (homemade)

I started with trying the Roasted Veggies Soup with a quesadilla for dinner and OH MAN!  It was delicious and I was full.  This soup is packed full of chunky veggies and spices.  Best of all, it's gluten free, dairy free and vegetarian!  The creators of Kettle Cuisine, definitely worked hard to cater to each of our dietary needs.  And to make something that's tasty, wow! 

I mean, it might sound silly, but this soup really was amazing.  I couldn't get over how homemade it tasted.  Seriously, I've tried many different gluten free frozen meals (remember, I'm a teacher so we don't exactly get a real "lunch" break!) and most don't taste that good.  I was impressed to find something that I'd be excited to just pop in the microwave and eat!  After trying this soup I can honestly say that I will be keeping our freezer stocked with Kettle Cuisine. 

To quote their website, "Our Roasted Vegetable Soup begins with a bounty of farm fresh vegetables perfectly roasted for optimum flavor and texture, lightly pureed, and seasoned with our own hand-blended spices. Then it’s finished with extra virgin olive oil to further complement the diversity of its flavors."

To highlight another soup very quickly, let me tell you about the Chicken Chili with White Beans.  Man!  Spicy and rich, this stuff hit the spot.  I tried this on one of those grab something out of the freezer and run to work days and I was impressed.  The chicken tasted like real meat and the flavor was intense.  I've never tasted a chili quite like this.  I noticed the ingredients listed cocoa powder...I wonder if that was the key to the unique, delicious taste?  The spice was definitely apparent, but it wasn't too overwhelming.  Another great thing I loved was that it was creamy, but not heavy!  In my opinion, this is definitely a soup you can eat alone and be filled. 

Chicken Chili and White Beans

One note...this soup is gluten free, but not dairy free.  But, if dairy isn't an issue, then enjoy!  To quote Kettle Cuisine again, "Our made-from-scratch chicken stock is the foundation for this satisfying chili that’s loaded with all natural chicken, hearty white beans and finished with sour cream and fresh cilantro."  Yum!

One last note.  All Kettle Cuisine soups are gluten free, but you'll need to peruse their selection to see what's dairy free, vegetarian or low fat.  Each is clearly labeled and the site is very easy to navigate!

So Rachel gets to try some flavors of kettle cuisine.

If you don't know about them yet, WHERE HAVE YOU BEEN?!?!

Anyway, I just wanted to write a quick update on these soups and showcase Rachel's excitement of getting to sample these amazing products!

Look for at least six, that's right six upcoming posts related to these soups. I'll give you a hint at one of them... It's something you can eat at the beach...

Can anyone guess?!? If you guess correctly, we'll send you something. I don't know what, but something fun!

We sometimes believe we are Mexicans at heart, both my husband and myself. I say this because we love Mexican food! And I mean LOVE!! I don't think I could count the number of times we eat something Mexican in a given month? From tacos to nachos, we love it!!


Recently we have added to our repertoire of homemade Mexican dishes with enchiladas! Ohh man did these puppies turn out delicious! We were at a friends house discussing possible gluten free food options for dinner later that week when they mentioned enchiladas (thank you Evelyn)! After perusing Lassen's (a wonderful health food/grocery store we frequent) I came across Simply Organics enchilada sauce. I knew we had tried another sauce packet from them before (I can't remember what, just that it was good, ha!) so I figured why not try this out. Man did it pay off!


We had all the ingredients gathered and were ready to go when we figured we'd just be extra creative. We were already trying something new, why not try to make it easier. So...we made enchiladas, lasagna style! Best idea ever!!

Here's our simple enchilada recipe:

Ingredients:
Ground turkey or beef (1-1 1/2 lbs)
Corn tortillas (6 per layer)
Simply Organics enchilada sauce packet
Tomato sauce
Water
Sliced Olives
Shredded Cheese

Directions:
Preheat oven to 350.
Cook ground turkey or beef in a skillet using desired seasoning (we like a simple mixture of minced garlic and onion with salt and pepper).
Follow directions of sauce packet, mixing with water and tomato sauce in a pot over the stove.
Now, here's the super easy part.
Get out a large 13x9 pan, lightly grease with cooking spray, and get ready for an amazingly fast process.
Set the pan next to the pot of sauce and get your tortillas ready. Dip the tortillas in the enchilada sauce until both sides are coated with the sauce and layer across the bottom of the pan (6 tortillas per layer). An easy way to do this is with tongs.
Once a layer of tortillas is done, layer with meat, cheese, and a small amount of olives (save the bulk of the olives for the top, it's pretty!).
Continue with another layer of tortillas doused in the sauce, followed by meat, cheese and olives. Top with one more layer of tortillas, then cheese and olives and you're done! Seriously, you're done!
Pop it in the oven for 20-30 min and dinner is served.

Whip up some beans and rice, or a nice green salad and you've got a meal!

We love to top our enchiladas with plain yogurt and La Victoria's green taco sauce, but your options are endless...yogurt, sour cream, green salsa, red salsa, all of the above or none of the above. Whatever you choose, I hope you love these enchiladas as much as we do!

Enjoy and happy cooking!

So...I'm loving being gluten free in 2011!  Seriously, for those who fought the disease 20 years ago, I can't imagine the struggle.


For us today...here's more news tips for gluten free Thanksgiving recipes.
Recipes from Washingtonian
Plant Based Recipes

Look no further!  Celiac.com is offering a comprehensive guide to insure that your feast is delightfully delicious!  They've got everything from tips on turkeys, to which bouillon cubes are gluten free, and even some great recipes such as PIES!! :-)

So get ready to cook and feast on a wonderful Thanksgiving fare!  Enjoy!

Here's the link one more time: Thanksgiving feast!

Who doesn't love a nice bowl of chili with some homemade gluten free cornbread?

The idea always brings me back to when I was younger and my dad would always eat cornbread with any meal he could. Maybe I'm thinking of the dad from Full House, who knows... hahahaha

But seriously, my dad loves this stuff!

Gluten free cornbread has to be one of the easiest things to make.



Here's what you'll need.

• 1 1/2 cups of milk
• 1/3 cup of melted butter
• 2 Eggs
• Bob's Red Mill Gluten-Free Cornbread Mix

1. Preheat oven to 375°
2. Grease 9"x9" non-stick pan
3. Mix together cornbread mix, milk, eggs and butter in a large mixing bowl.
4. Mix on low speed until blended.
5. Pour into a baking pan.
6. Bake for 25min

Found this article online...thought it was pretty neat.  They've got a recipe for gluten-free gravy from Simply Organic!  MMM...


Many people are experimenting with gluten-free diets for a variety of other conditions, too. Whatever the impetus, if you or someone in your home is gluten-free this holiday season, you may be thinking about the fact that everyone's meals will be affected. How do you plan those celebratory meals and stay gluten-free? 


http://www.turnto23.com/health/25124496/detail.html


Thanksgiving is only a few weeks away!!

Ready for a quick and delicious dinner?  You've come to the right place! 
I came across this recipe in the September issue of Easy Eats online magazine.  You've heard us rave about this magazine a few times now and we just can't say enough.  It's great!  There is so much valuable information and the recipes are just delicious!  I'm a recipe tester for them, so I've got a new recipe that I'll post after their next issue comes out.  But for now, let me tell you about these tasty chicken tenders.  They are good, and fairly quick to make. 

Oven-Roasted Chicken Tenders

• Gluten-free nonstick cooking spay
• 2½ cups gluten-free Corn Chex cereal
• 1 teaspoon dried basil
• salt and pepper
• 1 large egg or equivalent egg replacement
• ¼ cup milk or nondairy milk
• 1 pound chicken tenders (or skinless, boneless breasts cut into thin strips)

1. Preheat oven to 350°. Lightly grease a large baking sheet with cooking spray. In a food processor, pulse the cereal and dried basil, salt into coarse crumbs. Season with salt and pepper and transfer crumb mixture to a shallow dish or pie plate. In another shallow dish, whisk together the egg and milk.
2. Dip each chicken strip into the egg mixture to coat thoroughly, then roll in the cereal crumbs. Place on the prepared baking pan. Repeat with all the chicken pieces. Spray lightly with cooking spray and bake until cooked through, about 15 minutes.

Mac and Cheese...a standard and easy comfort food for many, but does that comfort trasfer with the gluten free version? 

Trader Joe's has their own brand of Gluten Free Rice Mac and Cheese.  The box looks so happy with a smiley face made out of cheese macaroni.  I had high hopes.  Now, while I knew better than to expect the cheesy creamyness of Kraft, I couldn't help but hope for it.  A quick easy meal that satisfies some inner desire from childhood, who wouldn't want that?

As I continued cooking, my hopes remained high.  The process was simple, comparative to the original.  Boil water, add pasta, drain, add cheese sauce and milk.  DONE!  Would it be a success?

It looked good.  It mixed well together.  But was that enough?  Sadly, the overall conclusion would be no.  The pasta was al dente, and tasted fine, but the cheese sauce just didn't add that necessary element.  There is a certain nostalgia that comes along with Mac and Cheese and you can't miss it.  This final dish tasted cheesy, but not the right cheesy.  This was different, and a bit funky.  There was no smooth, creamy, melt in your mouth texture.  I just couldn't close my eyes and imagine being a 7 year old girl again.

However, it was decent enough that I didn't have to make another meal, so that was a plus!  And now begins my search for a delectable Mac and Cheese.  I do believe I will venture into the homemade world for this one!

From start to finish, I had a good feeling about these pizza cups.
1. I LOVE pizza.
2. My husband LOVES pizza.
3. The process didn't seem as long as making a complete pizza from scratch.


Needless to say, my hopes were high and these babies didn't disappoint.  We paired them with a nice green salad and just sat back as each bite was savored in our mouths.  Mmm...just writing about them makes me want to eat some more!  Seriously people, gluten free or not, if you like pizza you will love these pizza cups.  Pair them with extra marinara sauce and ranch!  Bon appetit!

Mixed together-looks funny!

Ready to bake!

*Courtesy of Easy Eats magazine



Pepperoni Pizza Cups


Preheat oven to 400 and generously grease a 12-cup muffin pan.

• 2 cups Gluten Free Bisquick
• 2 tsp. Baking Powder
• 1/4 tsp. Salt
• 1 1/2 cups Pepperoni, chopped
• 1/2 cup Shredded Mozzarella
• 2 Eggs
• 1 1/2 cups Milk or Nondairy Milk
• 1/4 cup Pizza Sauce (*I used closer to 3/4-1 cup and in my opinion that added much more of a good "pizza" flavor)

PS-

It's SO fun!

So Rachel calls me around 12 p.m. and asks what sounded good for dinner so she could go to the store and get some stuff... (oh the joys of being a teacher and getting to spend your summer days leisurely prancing around town doing random things.)

Anywho, so we decided to chow down on some baked potatoes with chicken and Alfredo sauce.

Now we've gone to restaurants and have had this meal before, but for some reason we like making it ourselves. We get to choose the quantity of each item, rather than just being given a huge slab of everything and having horrible tummy aches from all the fattening goodness that we consumed. (We like to make our own Alfredo sauce... but for this one we cheated and just went to the store and bought some).

We opted for Classico's Alfredo Sauce and it's Gluten Free!!!

We also added some diced corn, green onions and tomatoes to the menu to add some "vegetables" hahaha... at least that's what I call them because I'll actually eat 'em...

So this is one of the easiest meals to make.

I like to oil up my taters with olive oil and sea salt, gives the skin a nice flavor (for those of you who like to eat the skin of the potato).

Roll up the potatoes and cobs of corn in foil and chuck it on the grill... (cobs of corn, corn on the cob... whatever!!!).

Give the potatoes about 45 min to an hour (you can check it with a fork to your desired tenderness).


I let the corn go for about 20 min, turning the corn every 5 minutes or so until you're happy!

The chicken took about 20 minutes to cook because We wanted it a bit crispy.

Throw those onions on last or you will end up with a big black stringy looking thing.