Sometimes we need a super easy, customizable dinner that can include as many veggies as possible. This is a dish we eat regularly.
Crockpot or Instapot Chicken Tostadas
This a super easy weeknight dinner that we make regularly. Even the preschooler loves it!
For the chicken
- 3 chicken breasts Frozen is fine, see notes.
- 1 tablespoon olive oil
- 1 tablespoon garlic minced or powdered
- 1 tablespoon cumin
- 1 cup chicken stock
- 1 bunch cilantro chopped
- 1 can refried beans
- 1 cup lettuce shredded
- 1 cup corn
- 1 avocado diced
- salsa We like the green salsa for this dish.
- pickled jalapenos
- 1 cup cheeses shredded, Monterey Jack is great in this.
- Tortilla chips or tostadas
Turn the crockpot to medium. Add half of the olive oil to the crockpot. Add the chicken and chicken stock. (Note: if using frozen chicken, set the crockpot on high). Top with the rest of the olive oil and then sprinkle with garlic and cumin. Let cook for six hours.
Remove chicken from crockpot and shred with a fork.
Add the refried beans to a pot on the stove top and heat or use a microwave safe bowl and cook following the can directions.
On your favorite chips or tostadas add the cooked refied beans followed by the chicken and cheese and then your favorite toppings.
We recently went apple picking and picked a five-gallon bucket full of apples.
After making two rounds of the easiest apple sauce
ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie.
Best Gluten-Free Apple Pie Ever
After making two rounds of the easiest apple sauce ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie.
- 1 gluten-free pie crust we used the KINNIK brand from our local grocer
- 1/2 cup unsalted butter
- 3 tablespoons gluten free all-purpose flour we used Krusteaz Gluten Free All-Purpose Flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 -10 pounds apples peeled and cored (we used about 2 pounds of the locally picked apple
Preheat oven to 425 degrees F (we used our convection feature which automatically reset the temperature to 400 degrees).
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer, continue stirring occasionally to prevent burning.
Place the bottom crust in your pan. Place the crust on a baking sheet to catch drips.
Fill the pie crust with apples, mounded slightly. Carefully pour the sugar and butter liquid over the crust. Pour slowly so that it does not runoff.
Bake 15 minutes in the preheated 425 (or 400) degree oven.
Reduce the temperature to 350 degrees F (our oven reset the convection temperature to 325 degrees).
Continue baking for 35 to 45 minutes, until apples are fork-tender.
Like everyone else, thanks to COVID-19, we have spent the last three-plus weeks at home. This means Miss A and I have been doing quite a bit more baking. We’ve mastered several modified recipes and so far, this Gluten-Free Baked Vanilla Sprinkle Doughnuts is our favorite.
Gluten-Free Baked Vanilla Sprinkle Doughnut
- 2 1/3 cups all-purpose gluten-free flour We used Krusteaz Gluten Free All Purpose Flour.
- 1/3 cup blanched almond flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup almond milk or other milk of your choice
- 1/2 cup full-fat plain Greek yogurt
- 2 large eggs
- 1/2 cup olive oil You can use melted butter
- 1 teaspoon vanilla extract
- Rainbow sprinkles or other sprinkles of your choice
- Your favorite frosting We are partial to chocolate frosting
Preheat the oven to 425°F. Spray a doughnut pan or muffin pan with nonstick cooking spray and set aside. Combine the gluten-free flour, almond flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Whisk together with a fork until completely combined.
In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the olive oil and vanilla extract. Whisk again until smooth.
Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky. (If it is too dry add a bit more milk, if it is too wet add more gluten-free flour.)
Using an ice cream scoop, scoop the batter into the greased pan until they are filled 3/4 of the way.
Bake for 12 to 15 minutes, until a toothpick comes out clean. The doughnuts will be golden-brown. Allow to cool on a wire rack before frosting.
Once the doughnuts are cooled, frost them with your favorite icing. We're partial to chocolate
We make this dish regularly and it is just as good in the winter as it is in the summer. Lately, we’ve been using Beanitos in place of tortilla chips and it is just as good.
- 2 cup Chicken cooked
- 1 bunch Cilantro
- 1 bunch Green onions
- 1 Lime wedges
- 1-2 green peppers diced
- 1 28- oz. can Tomatoes fire roasted
- 1 tbsp Lime juice
- 1/4 tsp Kosher salt
- 2 tbsp Oil
- 1 tsp Cumin ground
- shredded cheese quesadilla, Monterey Jack and cheddar are all good options.
In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.
While the chicken is cooking, dice the onion and green pepper.
When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
Remove the chicken.
Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
Use an immersion stick blender and blend the mixture. Bring to a boil.
Shred the chicken and add back to the pot.
Cover and put on keep warm until ready to serve.
We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob’s Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.
Gluten and Dairy Free Chocolate Chip Cookies
We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob's Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.
- 1/4 cup coconut oil for chewy cookies
- 1/4 cup Maple Syrup
- 1 Egg room temperature
- 2 Egg Whites room temperature
- 1 tsp Vanilla Extract
- 3 cups Natural Almond Flour or blanched Almond Meal
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 cup Red and Green M&Ms or more!
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Combine almond meal, baking soda and sea salt and set aside.
Mix room temperature coconut oil and maple syrup in a mixer until creamy but not fully incorporated. Add room-temperature whole egg, egg whites and vanilla extracts until fully mixed.
Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.
Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart.
Place in oven.
NOTE: After about 3-4 minutes take them out and use the bottom of a glass to flatter. If you try to flatten the cookies before they have started to set, the cookies will just stick to the glass.
Bake until set and golden, about 12- 15 minutes.
Though we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat them any time of year.