A compilation of recipies I have tried over the years.

Friday, April 7, 2017

GF Banana Bread

I have fallen in love with this bread.  It had literally been over three years, probably pushing four years, since I'd eaten banana bread.  I have a feeling we'll be making this weekly at our house.  No-guilt ingredients, super simple, and bakes fast too.  Mama win!!



  • 3 medium ripe bananas, plus more for garnish, if desired
  • 2 cups old-fashioned rolled oats (gluten free)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350.  Lightly spray 8x8 or 8x5 pan.
  2. In blender, combine all ingredients except nuts.  Blend until smooth, about 1 minute.  Fold walnuts into the mixture.
  3. Pour batter into prepared pan.  Arrange banana slices on top for garnish, if desired.  Bake until a toothpick inserted into the middle comes out clean - about 20 minutes.  
  4. Let cool in pan for 15 minutes.  

Tuesday, April 4, 2017

Freezer Chicken

This has become my new favorite thing!!!  I am so so grateful for whatever lady decided to post this to Pinterest!!

This is just seven different marinades.  The steps are this:



You put the thaw (never frozen) chicken in a zip lock bag with the marinade, then freeze it.

Allow the chicken to thaw overnight, or by immersing the bag in a bowl of cold water for a couple hours.

Preheat oven to 425, cook chicken for appros 25 minutes, or until no longer pink, turning half way through the cooking time.

Allow to rest 5-10 minutes after cooking.

Easy peasy, healthy, and fast.  Not bad tasting, either!


Each of these recipes serves 2, so we double it for our family.  I generally quadruple it to make two batches at a time.  :)  You could also choose to not freeze the chicken, just marinate it for at least a couple hours.  The flavor isn't as strong, but it still works!





1.  Cilantro Lime Chicken Marinade (serves 2)


  • 1 TBS olive oil
  • 1 TBS lime juice
  • 2 tsp honey
  • 1/4 cup cilantro leaves, chopped
  • 1 clove garlic
  • 1/8 tsp salt

2.  Sweet Chili Chicken Marinade (serves 2)

  • 1.5 TBS soy sauce (or Tamari sauce, if Gluten Free)
  • 3 TBS sweet chili sauce
  • 2 TBS water (add just before baking)

3.  Jerk Chicken

  • 1/2 tsp dried thyme leaves
  • 1/2 tsp ground allspice
  • 1 TBS brown sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp cayenne pepper
  • 1 TBS olive oil
  • 1 TBS lime juice

4.  Lemon Ginger Chicken Marinade

  • 1 TBS olive oil
  • 1 tsp lemon juice
  • 1 tsp minced ginger
  • 1/8 tsp salt
  • 1/8 tsp red pepper flakes

5.  Soy Honey Garlic Chicken Marinade (serves 2)

  • 1 TBS olive oil
  • 1 TBS soy sauce (or Tamari Sauce, if gluten free)
  • 2 TBS honey
  • 1 clove garlic, minced
  • 2 TBS water (add just before baking)

6.  Yogurt Curry Chicken

  • 2 TBS yogurt
  • 2 tsp lime juice
  • 1/8 tsp salt
  • 1 tsp curry powder
  • 1/2 tsp brown sugar

7.  Chipotle Lime Chicken Marinade (Serves 2)

  • 1 TBS olive oil
  • 1 tsp adobo sauce (from a can of chipotle peppers)
  • 1/4 tsp paprika
  • 1 tsp brown sugar
  • 1 clove garlic, minced
  • 1 TBS lime juice
  • 1/8 tsp salt



Instant Pot Taco Soup

The family loved this!  We even had an extra kid over for dinner, and he enjoyed it too.  Mama win!!!



  • 1 cup cooked ground beef
  • 1/2 cup diced onion
  • 1/3 tsp salt
  • 1/8 tsp black pepper
  • 3 tsp ranch dressing mix
  • 2 tsp taco seasoning
  • 1 5.25 oz can corn
  • 1 5.25 can diced tomatoes
  • 1 3.3 can diced green chilies
  • 1 15 oz can Pinto Beans
  • 1 cup water

  1. Place all ingredients into the pot.  Lock the lid.  Choose the Soup setting, and adjust to 10 minutes.  Allow for NPR for 5 minutes, then quick release remaining pressure.  :)  

Creamy Italian Chicken and Penne in the Instant Pot

My generous brother and sister in law gave me the Instant Pot as a surprise gift!  I honestly couldn't believe it!  So, I've been playing with recipes, and this is one the kids and I fell in love with!  Not exactly health food, but sure was fast and easy!  Cory told me today, as he was eating some leftovers for lunch, "This may be the best thing you've ever cooked!".  Thank you, Instant Pot!  (And also Nate and Christy!!)



  • 1 lb cubed chicken breast
  • 2 cups penne (I used gluten free)
  • 1 12 oz can fire roasted tomatoes + 1 can of water or chicken stock
  • 1 TBS basil
  • 1 tsp oregano
  • 2 cloves garlic, chopped
  • 1 small onion, diced
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste
  • 2 oz cream cheese
  • 1/2 cup Parmesan Cheese

  1. Add everything but the cheeses into your Pressure Cooker.  Push down pasta so it's submerged in the liquid.  Close lid and set on manual for 7 minutes on High Pressure.  When the timer goes off, allow for 5 mins NPR (natural pressure release).  
  2. Add remaining ingredients and stir.
  3. Garnish as desired with Parmesan Cheese, parsley, and cracked pepper.


Wednesday, October 5, 2016

Canadian Pork Chops

The family is a huge fan of this recipe.  Oh man it was yummy,



  • 1 1/2 TBS brown sugar
  • 1 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • 1/4 tsp dry mustard
  • 1/4 tsp crushed fennel seeds
  • 6 boneless pork loin chops, 1/2 inch thick
Glaze:
  • 1/4 cup pure maple syrup (preferably dark amber, grade B)  (I just used the cheap stuff)
  • 2 TBS spicy brown mustard
  • pinch of garlic powder
  • pinch of paprika
  • pinch of ground black pepper
  • pinch of cayenne pepper
  • 1/2 cup seasoned bread crumbs (I used g/f flour mixture, not even bread crumbs!)
  • 1 TBS olive oil
  • 1 TBS canola oil
  • 1 clove garlic, crushed
  1. In a small bowl, combine brown sugar, salt, garlic powder, onion powder, papika, black pepper, dry mustard, and fennel seeds.  
  2. Pat pork chops with a paper towel.  With a sharp knife, score the meat on both sides 1/8th inch deep in cross-hatch lines spaced 1/2 - inch apart.  Rub spice mixture into all sides.  Cover chops and refrigerate for 4-6 hours.  
  3. In a small bowl, whisk together the syrup, brown mustard, and assorted glaze spices.  Set aside. 
  4. Coat pork chops on all sides with bread crumbs (or g/f flour)
  5. Heat oils on med-high.  Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute.   Remove garlic from pan and discard.
  6. Place pork chops into skillet in batches to avoid crowding.  Cook chops 2-3 minutes per side, until lightly browned.  Return all chops to pan, reduce heat to medium.  Drizzle half of the glaze mixture over the pork chops.  Turn chops and cook until glazed, 1-2 minutes.  Drizzle remaining glaze over chops, turn, and cook until glazed, 1-2 minutes.
  7. Reduce heat to low, cover pork chops, and cook until no longer pink in the center, about 5 minutes.  

Wednesday, March 2, 2016

Crock Pot Sweet Garlic Chicken

This is one of my recent favorites.  The kids love it too.  Unfortunately the hubby isn't in love with it, but hey, he's gone a lot anyway soo....


We serve this with wild rice and asparagus.  The sauce that this makes goes great poured over the rice.  Yummmmm....  My ninja 3-in-1 crock pot/stove/oven makes this super simple because I don't have to use a seperate pan to boil the sauce.  :)


  • 4-6 chicken breasts
  • 2 TBS garlic
  • 1/4 cup lemon-lime soda
  • 2 TBS soy sauce (or gluten free tamari sauce)
  • 1 cup brown sugar
  • 2 TBS corn starch
  • 1 tsp ground black pepper
  • Red pepper flakes, to taste
  • 2/3 cup apple cider vinegar
  • 2 TBS water

  1. Place thawed or frozen chicken in crock pot.  
  2. In small bowl, mix together sugar, soda, vinegar, garlic, soy sauce (tamari sauce), and pepper.  Pour over chicken.
  3. Cook on low 6-8 hours or on high 4 hours.  
  4. Remove chicken from crock pot, and pour remaining sauce in sauce pan. Turn stove on to med-hi and allow sauce to come to a boil.  
  5. In a small bowl, mix corn starch and water together.  Pour into sauce on stove.  Allow to boil 2-3 minutes, or until thickened.  
  6. Allow sauce to sit for a few minutes, it will continue to thicken.  Sprinkle with red pepper flakes if desired.  

Garlic seasoned pork chops

We don't do pork a whole lot, but I was in a meal-rut, and had to do SOMETHING.  So, we went with pork for the night.  I loved this recipe.  It was ready soooo fast and had lots of flavor.  Win!



  • 2 TBS butter
  • 1 egg, beaten
  • 2 TBS milk
  • 4-6 butterflied pork chops, trimmed
  • 1 pinch garlic powder, or to taste
  • 1 pinch seasoned salt, to taste (we used Tony's creole seasoning)

  1. Preheat oven to 425
  2. Pour butter into a 9x13 baking dish to cover entire bottom of dish.
  3. Whisk egg and milk together in a shallow bowl.  Dip pork chops into the egg mixture.  Transfer pork chops to the baking dish, and sprinkle them with garlic powder and seasoned salt.
  4. Bake pork chops for 10 minutes.  Flip chops over, season the other side, and cook until pork is no longer pink, or about 10 more minutes.