ONE-PAN BAKED GLUTEN-FREE AND SOUR CHICKEN

This is the best recipe I have found for chicken wings. I’ve been making these wings for several months now and each time I make them I get tons of compliments and requests for the recipe. I never have leftovers.

I don’t recommend marinating them in the sauce beforehand because the butter causes the wings to flare up on the grill, thus over-charring them. I found the sauce can serve at least 9 pounds of chicken wings. If you use the recommended 6 pounds, you will have plenty of sauce left over.


ONE-PAN BAKED GLUTEN-FREE AND SOUR CHICKEN

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

INGREDIENTS

1.5 # chicken breast cubed
1.5 cups brown or white rice flour
1.5 cups cornstarch
1/2 TBSP onion powder
1/2 TBSP garlic powder
1/4 tsp salt
1/4 tsp pepper
2 eggs beaten
1/3 cup coconut oil
7 TBSP GF ketchup
1 cup sugar can use coconut sugar
1/3 cup apple cider vinegar
3 TBSP GF soy sauce
1.5 tsp garlic powder
1/4 cup yellow onion finely diced
1 TBSP minced garlic
1 tsp crushed red pepper flakes

INSTRUCTIONS
  • Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish.
  • In a medium bowl, add the beaten eggs. Set aside.
  • In a large ziploc bag, combine the cornstarch, onion powder, 1/2 TBSP garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
  • Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the cornstarch mixture and do the same shaking technique as before.
  • Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
  • While the chicken is baking, combine the ketchup, sugar, vinegar, soy sauce, 1.5 tsp garlic powder, yellow onion, minced garlic, and pepper flakes together in a medium bowl.
  • Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
  • Cook for another 10-20 minutes (stir after 10 minutes) or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze.
  • Remove from oven and serve while still warm. The sauce will thicken slightly more while cooling.


GUACAMOLE STUFFED CHICKEN BREAST RECIPE

I made this last night and it was incredible! The prep work was worth it. Like others I used bread crumbs instead of making my own and that did save a little time other than that I followed the recipe exactly.

The cook time was more like 35 minutes though. I have some leftover “stuffing” mix and am freezing it to use another time. I hope it holds up in the freezer! Update: I did find that the stuffing does hold up in the freezer for future use! Great stuff!


GUACAMOLE STUFFED CHICKEN BREAST RECIPE

INGREDIENTS

4 small boneless, skinless chicken breasts (1 1/4 – 1 1/2 lb. total weight)
1 ripe avocado
2 tbsp. diced red onion
1/4 cup chopped tomato
1 tsp. lime juice
3/4 tsp. salt, divided
2 large eggs
1 cup plain panko breadcrumbs
2 tsp. lime zest
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
Cooking spray

INSTRUCTIONS
  • Preheat oven to 400 degrees F.
  • Use a mallet to pound each chicken breast thin and flat. Set aside.
  • Remove the peel and seed from the avocado. Place the avocado in a medium bowl and mash with a fork. Add the onion, tomato, lime juice, and ½ teaspoon salt. Stir to combine.
  • Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge (the part that comes to a point). Secure the seam with toothpicks.
  • In a shallow bowl, whisk the eggs.
  • In a separate shallow bowl, add the breadcrumbs, lime zest, garlic powder, chili powder, cumin, ¼ teaspoon salt, and the pepper. Stir to combine.
  • Roll the stuffed chicken in the eggs. Let the excess egg drip off. Press and roll the chicken in the breadcrumbs. Shake off the excess breadcrumbs. Place the chicken seam-side down in a baking dish that has been sprayed with cooking spray. Discard the remaining egg and breadcrumbs.
  • Bake for 30 minutes, or until the chicken is cooked through and it’s coating is golden brown and crispy.


BREAKFAST BAKED SWEET POTATOES WITH ALMOND BUTTER, BANANA & CHIA

These are really great! I have a three year old who I have had to put on a gluten free and casein free diet and he hasn’t eaten anything else in two days and when I made these he couldn’t get enough! Thank you, thank you, thank you for posting this recipe.

I didn’t have coconut or almond flour so I used brown rice flour instead and ground almond rather than flour. I added a teaspoon of baking soda to give it a bit more fluffiness and they came out fantastic! Really tasty. Even my husband and I enjoyed them!


BREAKFAST BAKED SWEET POTATOES WITH ALMOND BUTTER, BANANA & CHIA

INGREDIENTS

2 medium DOLE sweet potatoes, washed
2 tablespoons natural almond butter
1 DOLE banana, sliced
2 teaspoons chia seeds
Cinnamon
Sea salt

INSTRUCTIONS
  • Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper or foil.
  • Use a fork to poke several holes in the sweet potatoes, then place on prepared baking sheet and roast sweet potatoes for 45 minutes-1 hour or until fork tender. Remove from oven and allow to cool for 5-10 minutes.
  • Once ready to eat, split the warm sweet potatoes open with a knife and sprinkle with a tiny bit of sea salt. Next drizzle 1 tablespoon of almond butter, 1 teaspoon of chia along with banana slices and finally a sprinkle of cinnamon in each sweet potato. Serve immediately.


UPSIDE DOWN CHEESECAWKE APPLE PIE!

This is a great recipe! Easy and very tasty. Very nice on a chilly autumn day. Although, I did do a few alterations. I lined the pie plate with parchment paper, allowing the excess to stand up on the sides.

After inverting the pie I allowed the pie to cool for about 20 minutes and removed the parchment paper. The wonderful pecan mixture was also on the sides like icing. It was beautiful and the pie plate was completely clean. Finished off with a caramel sauce. The family loved it. A new favorite!!



UPSIDE DOWN CHEESECAWKE APPLE PIE!

INGREDIENTS

Prepared pie crusts for a double crust pie (such as Pillsbury) or your favorite pie crust recipe
2 x 8 oz cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 eggs
6 large apples, peeled and thinly sliced (about ⅛”)
2 teaspoons lemon juice
½ cup sugar
2 tablespoons flour
2 teaspoons ground cinnamon
caramel sauce for serving (optional)

INSTRUCTIONS
  • Preheat oven to 400°F. Line a pie pan with the bottom pie crust.
  • With mixer on high, combine cream cheese, ½ cup sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust.
  • In large bowl, combine apples, lemon juice, ½ cup sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture.
  • Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie.
  • Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes.
  • Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.


FROZEN HOT CHOCOLATE

I made this for myself and my 4 siblings! They absolutely loved it, my brother had 3 glasses! I did add a couple of scoops of vanilla ice cream so that it wouldn’t be super runny! Topped it off with some Whipped Cream, and drizzled with some Hershey’s syrup. We will definitely be making it again!


FROZEN HOT CHOCOLATE

INGREDIENTS

5 ounces dark chocolate, broken into pieces
1/4 cup granulated sugar
1 1/2 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
2 cups whole milk
4 cups ice
Possible garnishes: whipped cream, chocolate sauce, hot fudge, shaved chocolate curls, chopped nuts, caramel sauce, sprinkles

INSTRUCTIONS
  • Place the chocolate, sugar, cocoa powder, instant coffee granules, and 1 cup milk in a small sauce pot. Warm over medium heat and stir until the chocolate has melted into the milk. Once smooth, remove from heat. Do not let the mixture boil.
  • Pour the chocolate mixture into a blender. Add the remaining milk to the blender, along with the vanilla extract and ice. Cover and blend until very smooth.
  • Pour into glasses and add whipped cream and garnishes if desired!


ARUGULA SALAD RECIPE

This is a great salad and is so simple to make. And just in time for summer when the farmer’s market is in full swing! I used normal tomatoes because I didn’t have cherry tomatoes on hand and used toasted the pine nuts to bring out the flavor. I also added cranberries, which I think are a must. The sweetness compliments with the spicy/bitter arugula. My one last suggestion to let this salad sit for a few minutes. It tastes better that way. This is a keeper. I’ll definitely make it again.
 
ARUGULA SALAD RECIPE
 
INGREDIENTS
 
1 small avocado
1 cup fresh squeezed orange juice
1/2 cup lemon or lime juice (or a combination of both would also be lovely!)
1 handful cilantro
1 green onion, use the white portion and 1 inch of the green
1 small shallot
1/2 tsp sea salt to taste
tiny squirt of liquid stevia (I always order my mine through iherb.com, you can use my discount code WAG472 to get $5 off your first order)
 
INSTRUCTIONS
 
Put all ingredients in a high speed blender and blend until smooth.
 

CHEESECAKE DESSERT TACOS! (NO BAKE CHEESECAKE!)

This may be one of the best cheesecakes I have ever made. I was having a houseload of people so I made this in advance and put it in the freezer, because I had so many things to prepare and it was outstanding! Just thaw for approximately 15-20 minutes before serving. Remember to whip the cream and fold in already whipped. This could be why some are having difficulty. This easily deserves a 5 star. I used Raspberry pie filling as the topping and drizzled hot fudge sauce on top before freezing. Next time I will make with Cherry pie filling as recommended.


CHEESECAKE DESSERT TACOS!

INGREDIENTS

Follow Spend With Pennies on Pinterest for more great recipes!
Shells
6 large Flour Tortillas
Oil for frying
Graham crumbs (optional, this makes it a bit messy but tastes great)
Cheesecake Filling
8 oz cream cheese
1 cup heavy cream
1 teaspoon lemon juice
¼ cup powdered sugar
1 teaspoon vanilla
Topping
1 can pie filling (any flavor)

INSTRUCTIONS

Shells
  • Using a 3.5″ circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
  • Heat about 1½” of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it’s good & bubbly.
  • Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the graham crumbs if using.
  • Set on a pan to cool. You can leave these at room temperature for up to 3 days.

Cheesecake Mixture
  • Cream together cream cheese and lemon juice until soft.
  • Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy. Place in a ziploc bag and refrigerate for at least 30 minutes.

Assembly
  • Pipe cheesecake filling into each taco. Top with pie filling and serve.


HEALTHY PINEAPPLE SMOOTHIE WITH BANANA

Yum! This is way better than I expected it to be for some reason. I usually have canned pineapple and juice in the cabinets and used that. I used the juice that came with the pineapple and what I didn’t have I opened a juice. I always have frozen bananas in the house for smoothies so I used a frozen one. They make for frothier smoothies anyway. The two alone are a great combination together. I got about 2 servings out of mine.


HEALTHY PINEAPPLE SMOOTHIE WITH BANANA

INGREDIENTS

1 1/2 cups baby-cut carrots (7 ounces)
1 cup chopped fresh pineapples (5 ounces)
1/4 cup orange juice (2 ounces)
1/2 ripe banana
1 cup water

INSTRUCTIONS
  • Add all ingredients to a blender container.
  • Blend until smooth, about 30 seconds.
  • Serve immediately.


CHOCOLATE, AVOCADO, & BANANA SMOOTHIE RECIPE

This is a fantastic alternative. I’m not vegan or lactose intolerant, I just like eating healthy. I wanted to make homemade pudding, but when I looked recipes up it called for eggs and such. I just wanted to keep it simple and healthy. This recipes provides just that. Its great tasting and can easily be changed around a little bit to make it more interesting. The first night I made it, I pretty much stuck to the recipe but I used dark chocolate almond milk instead of soy…it was simple and delicious. However, the second time, my boyfriend added a little peanut butter and a handfull of chocolate chips…that too was delicious.


CHOCOLATE, AVOCADO, & BANANA SMOOTHIE RECIPE

INGREDIENTS

½ banana
½ large avocado
1 tablespoon raw honey
1 tablespoon cocoa powder
¼ cup ice
½ cup coconut milk
Water to cover all ingredients

INSTRUCTIONS

  • Blend avocado, banana, and coconut milk until smooth.
  • Add the rest of the ingredients and blend until desired consistency is reached.


HOT HAM & CHEESE PARTY ROLLS

First of all I modified the recipe greatly because I didn’t have a few of the ingredients and I had eaten a sweeter version of these in the past and loved them. I also didn’t want all that butter, so I used 1/3 cup of butter, 1 tbsp dijon (I’d add a little more next time), no worcestershire, no poppy seeds, but added 1 tsp of splenda brown a sprinkle or two of tarragon and a pinch of onion powder. I used honey maple ham and muenster cheese and only 16 tea rolls. The tea rolls were great because they were stuck together so I cut all of them in half as one block and assembled the sandwiches in one great square.

I put the ham down first, then the cheese and spread a thin layer of may on the top inside so it would melt into the cheese. Then I sliced through them and placed them 1/2″ apart on a foil lined pan. I drizzled each one with a scant tablespoon of the sauce and covered them lightly in with foil because I wanted the rolls to steam a bit. It turned out amazing! The rolls were nicely browned on top and slightly crunchy on the edges and bottom. The sauce flavor was slightly sweet and tangy but not overly rich, perfect! So feel free to reduce the butter.


HOT HAM & CHEESE PARTY ROLLS

INGREDIENTS

1 can Pillsbury™ refrigerated Classic Pizza Crust
3/4 lb deli ham (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)

GLAZE

1/2 cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

INSTRUCTIONS
  • Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
  • Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
  • Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
  • Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!