Roasted Sweet Potatoes Recipe

Roasted Sweet Potatoes

Ingredients:

3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste

Directions:

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.

Individual Chicken Pot Pies

 


Individual Chicken Pot Pies!!

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Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs

Heat oven to 375°F
First, start with Bisquick baking mix, milk and eggs .Combine and start with a little less than a tablespoon in each greased muffin cup or use muffin liner
Next add your filling .. Add about ¼ cup of the mixture to each cup.
Finally, top it off with one more tablespoon of the Bisquick® mixture.
Bake for 25-30 minutes then pop them out of the pan

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

Got this recipe off of FB from my cousin Roberta!

fighting to see the good everyday

little warriors
Originally uploaded by cameradawktor

My kids are the reason why I keep trudging forward everyday and keep fighting to find relief from chronic pain. They are worth enduring trial after trial of medication, side effects, weight gain...you name it. Lately I have had some sabatoge to my good days and I am fighting to focus & appreciate the good than the little things that some would continually point out is wrong w/me &/or my situation.

Some highlights today were: I went walking, the boys' friends came over and I loved asking them about their day, I enjoyed coffee w/ some friends, I had a good phone appt. w/ my neurologist, I made my 4th batch of homemade applesauce to freeze, I confronted a loved one and it was successful, I fought off destructive urges.

All in all, a highly successful day! Oh, and the kids started back @ school!!!!!!!!!!!!

Gluten-Free Sugar Cookies ala CD

Since the oven was warm this evening from making home-made potato and sweet potato fries I thought I would make some cookies.

I did a quick search on the internet, it's always so handy to have the computer in your kitchen, and I came across an interesting recipe. I tweaked it quite a bit and even here the measurements won't be exact. Really, I'm just adding this for a reference next time.

Holy cow! I forgot the milk, no wonder they were a tad dry. Next time I will use Organic Unflavored Rice Milk!

Ingredients:
2/3 cup shortening
¾ cup sugar
½ teaspoon vanilla
1 egg
4 teaspoons milk
2 cups gluten-free flour mix (**see below**)
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon xanthan gum

Directions:Cream first 3 ingredients, then add egg and beat until light and fluffy. Stir in milk.

Stir together dry ingredients and blend into creamed mixture.

Divide dough in half and chill for one hour. Roll (slightly thick) out on lightly gluten free flour surface (You may need a little gluten free flour on the rolling pin if it sticks).

Bake on greased cookie sheet 6-8 minutes at 375F (I used parchment paper and just pulled off the parchment paper and let them cool on the parchment paper on a cooling rack).* Be careful as the cookies are fragile when warm.

I found that it took more like 10-11 min. to bake. The cookies weren't as fragile as I thought. Also, I didn't chill the dough. It stayed together quite nicely and I used a super sharp knife. My cookies were sort of in a rectangular shape. I wasn't going for looks, just taste! Also, I sprinkled some organic sugar on the top of the cookies before baking.

*My guestimation flour combo: 3 Tbsp. tapioca flour, 3 Tbsp. potato starch, 1/2 c. brown rice flour, 2Tbsp. rice bran, 1/2c. white rice flour, 1/2c. sweet rice flour

I might leave out the rice bran next time, but I like the idea of getting some fiber in my dessert!