Monday, May 13, 2013

Minestrone Soup (in the crockpot)

This soup was absolutely delicious!  It was the perfect warm weather soup with all of your fresh cut veggies and colors, it was perfect!  It was light and refreshing and I will definitely make this again.  It took some time to chop all of the veggies up and it makes a TON of soup, but it was worth it!  And guess what?  It's gluten free!

2 Cups Frozen Peas  (Defrosted)
3 Small Yellow Summer Squash
1 Cup Snapped Green Beans
2 Medium Zucchini
5 Medium Celery Stalks
1 Red Bell Pepper
1 Cup Baby Carrots or 2 Large Carrots
1 Large White Onion
1 Tbsp Extra Light Virgin Olive Oil
1/2 Tbsp Black Pepper
1/2 Tsp Sea Salt
1 Tbsp Garlic Powder
1/8 Cup Fresh Oregano
2 Tbsp Minced Garlic
1 Tsp Parsley
2 Cans Reduced Sodium Kidney Beans
1 Can White Kidney Beans
2 Cans Died Tomatoes (Basil, Garlic, Oregano)
2 Boxes Organic Vegetable Broth
2 Tbsp Light Brown Sugar (My secret Ingredient)

-Turn crock pot on high, and cover.
-Cook 5-6 hours.

Gluten free:  use GF veggie broth

Recipe and photo found on:

Polynesian Chicken

I really enjoyed this dish!  Not only was it super easy, but the flavor was delightful!  I served my chicken over white jasmine rice and it was very tasty!!

Ingredients4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes  (I used chicken thighs)1 red bell pepper, cored and seeded, sliced into 1" strips
1 (20 ounce) can pineapple chunks, in natural juice
2 tablespoons lite soy sauce (I used regular La Choy soy sauce)1 clove garlic, minced
1 teaspoon freshly ground ginger
1/3 cup honey
2 tablespoons cornstarch
DirectionsRecommend using a 4-7 quart slow-cooker.
Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.
Place chicken in slow-cooker, add pineapple chunks and bell peppers. Pour pineapple mixture over chicken, cover and cook on low 4-5 hours. Serve chicken over a bed of quinoa or brown rice.

Gluten free:  use GF soy sauce, I used La Choy brand.

Recipe and photo found on

Houdini Bars

These were absolutely fantastic!  Everyone that had one, loved them.  And they are true to their name...they disappear quickly! :)

1 package (18.25 oz) plain yellow cake mix (I used King Arthur's gluten free yellow cake mix)
1 stick butter, melted
3 large eggs
1 package cream cheese, at room temperature (recipe calls for reduced-fat; I used full-fat)
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
1/2 cup sweetened flaked coconut
1/2 cup walnuts (original recipe called for pecans; either way, the nuts are optional)

Place a rack in the center of the oven and preheat the oven to 350F. Set aside a generously greased 9x13-inch pan.
Place the cake mix, butter, and one egg in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, about 1 minute. Press the batter into the bottom and partially up the sides of the baking pan (I used my hands) and set the pan aside.
Place the cream cheese in the same mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Add the remaining 2 eggs and the vanilla and the confectioners' sugar and beat on low speed until smooth and combined, about 1 minute. Fold in the coconut; pour mixture over the crust and smooth the top with a spatula. Scatter the nuts, if you've chosen to use them.
Bake the bars until the edges are well browned and the center is firm to the touch, about 40 to 50 minutes. Transfer the baking pan to a wire rack and let cool for 30 minutes before cutting and serving (do not score the bars while still hot!)

Gluten free:  just use a GF yellow cake mix and you are good to go!

Recipe and photo found on: