**Not Gluten Free?? Use regular breadcrumbs instead of almond meal
**Not Dairy Free?? Use regular milk and add 1/4 cup grated Romano or Parmesan cheese to the meat mixture before cooking
**Grain Free?? No change :-)
**Paleo?? Choose your meat carefully, replace milk with water or homemade almond milk
Serves: 4
Ingredients:
1/2 pound ground beef
1/2 pound ground pork
1 egg
1/4 cup non-dairy milk (Cinderella loves Target or Stop and Shop brand unsweetened original almond milk)
1/2 cup almond meal or gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/2 tsp sea salt
1 tsp dried oregano
1 Tbs dried parsley
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 cup grated cheese (optional)
olive oil cooking spray
Directions:
1. Preheat oven to 350 degrees F (OR see on the stove method at step 5)
2. Mix all ingredients in a large bowl with your hands
3. Grease a large cookie sheet with cooking spray
4. Form meatballs with hands and place on cookie sheet so they are not touching
5. Bake at 350 degrees F for 10 minutes and turn meatballs over, then bake for another 15-20 minutes or until no longer pink in the middle (OR cook meatballs in 1/2 cup olive oil over a medium flame, stirring occasionally, for about 20 minutes or until no longer pink in the middle)
6. If you wish, serve with gluten free pasta and Grandma Beatrice's Italian Pasta Sauce
Imagine the Transformation
Imagine the Transformation
Showing posts with label gluten free "breadcrumbs". Show all posts
Showing posts with label gluten free "breadcrumbs". Show all posts
12.01.2015
Chicken Francese
**Not Gluten Free?? Use regular flour instead of almond flour
**Not Dairy Free?? Use butter instead of 2 Tbs olive oil
**Grain Free?? No change :-)
**Paleo?? Use homemade broth instead of wine and for the chicken broth
Serves: 4
Ingredients:
3 chicken breasts cut into thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond flour
1 tsp sea salt
1/2 tsp black pepper
2 eggs
2 Tbs water
1/4 cup olive oil + 2 Tbs olive oil
1/2 lemon, cut up into slices
1/2 cup white wine
1 cup chicken broth
1/2 lemon juiced (or 2 Tbs lemon juice)
1/4 cup chopped parsley
Directions:
1. Put almond flour in a large plate and mix in salt and pepper
2. Beat eggs in a separate bowl with water
3. In a large frying pan heat 1/4 cup olive oil over a medium/high flame
4. Put chicken slices in the egg mixture and then in the almond flour
5. Fry each slice of chicken for 3-4 minutes on each side until golden brown, set aside
6. Toss lemon slices in the pan with the excess oil and cook for 2 minutes
7. Add wine, chicken broth and lemon juice to lemons and simmer on a low flame for 5 minutes
8. Add 2 Tbs olive oil to pan
9. Return chicken to the pan and simmer for 2 minutes
10. Garnish chicken with parsley
**Not Dairy Free?? Use butter instead of 2 Tbs olive oil
**Grain Free?? No change :-)
**Paleo?? Use homemade broth instead of wine and for the chicken broth
Serves: 4
Ingredients:
3 chicken breasts cut into thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond flour
1 tsp sea salt
1/2 tsp black pepper
2 eggs
2 Tbs water
1/4 cup olive oil + 2 Tbs olive oil
1/2 lemon, cut up into slices
1/2 cup white wine
1 cup chicken broth
1/2 lemon juiced (or 2 Tbs lemon juice)
1/4 cup chopped parsley
Directions:
1. Put almond flour in a large plate and mix in salt and pepper
2. Beat eggs in a separate bowl with water
3. In a large frying pan heat 1/4 cup olive oil over a medium/high flame
4. Put chicken slices in the egg mixture and then in the almond flour
5. Fry each slice of chicken for 3-4 minutes on each side until golden brown, set aside
6. Toss lemon slices in the pan with the excess oil and cook for 2 minutes
7. Add wine, chicken broth and lemon juice to lemons and simmer on a low flame for 5 minutes
8. Add 2 Tbs olive oil to pan
9. Return chicken to the pan and simmer for 2 minutes
10. Garnish chicken with parsley
Buffalo Chicken
**Not Gluten Free?? Use regular breadcrumbs to make chicken cutlets and serve on a roll or choice of bread
**Not Dairy Free?? Use regular milk and serve with homemade Blue Cheese Dressing
**Paleo/Grain Free?? Serve over a bed of lettuce
Ingredients:
1 1/2 cups almonds
1 1/2 cup walnuts
1 tsp sea salt
1/2 tsp black pepper and 1/8 tsp black pepper
1/2 cup hot sauce (Cinderella loves Frank's Red Hot original sauce)
1/2 cup olive oil + ¼ cup olive oil (you can substitute any oil you prefer)
1/4 tsp paprika
1/4 tsp cayenne pepper + 1/4 tsp cayenne pepper
3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
1 egg (or 1/4 cup egg whites)
1/8 cup unsweetened original almond milk (or other non-dairy milk alternative)
Directions:
1. Put almonds, walnuts, sea salt, 1/2 tsp black pepper and 1/4 tsp cayenne pepper in a food processor or blender on medium until blended into a powder (will appear like breadcrumbs).
3. In a bowl mix the egg and milk together with a fork.
4. On a clean plate pour about a cup of the breadcrumbs out onto the plate.
5. Pour 1/2 cup oil on a large non-stick pan and set flame on medium until oil is hot.
6. While oil is heating, coat one slice of chicken breast in the egg wash on both sides and then dip into the breadcrumbs until covered.
7. Fry chicken on each side in the oil for about 4 minutes.
8. Repeat these steps until all the chicken is cooked (you may need to add more oil as each piece is cooked) and set aside on paper towel to absorb the oil.
9. In another large pan combine the 1/4 cup oil, hot sauce, paprika, cayenne pepper, and 1/8 tsp black pepper. Mix well and put on a low flame.
9. Cut each chicken breast in half.
10. When sauce is warm place pieces of chicken into buffalo sauce and turn over coating the entire piece.
**Paleo/Grain Free?? Serve over a bed of lettuce
Ingredients:
1 1/2 cups almonds
1 1/2 cup walnuts
1 tsp sea salt
1/2 tsp black pepper and 1/8 tsp black pepper
1/2 cup hot sauce (Cinderella loves Frank's Red Hot original sauce)
1/2 cup olive oil + ¼ cup olive oil (you can substitute any oil you prefer)
1/4 tsp paprika
1/4 tsp cayenne pepper + 1/4 tsp cayenne pepper
3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
1 egg (or 1/4 cup egg whites)
1/8 cup unsweetened original almond milk (or other non-dairy milk alternative)
Directions:
1. Put almonds, walnuts, sea salt, 1/2 tsp black pepper and 1/4 tsp cayenne pepper in a food processor or blender on medium until blended into a powder (will appear like breadcrumbs).
3. In a bowl mix the egg and milk together with a fork.
4. On a clean plate pour about a cup of the breadcrumbs out onto the plate.
5. Pour 1/2 cup oil on a large non-stick pan and set flame on medium until oil is hot.
6. While oil is heating, coat one slice of chicken breast in the egg wash on both sides and then dip into the breadcrumbs until covered.
7. Fry chicken on each side in the oil for about 4 minutes.
8. Repeat these steps until all the chicken is cooked (you may need to add more oil as each piece is cooked) and set aside on paper towel to absorb the oil.
9. In another large pan combine the 1/4 cup oil, hot sauce, paprika, cayenne pepper, and 1/8 tsp black pepper. Mix well and put on a low flame.
9. Cut each chicken breast in half.
10. When sauce is warm place pieces of chicken into buffalo sauce and turn over coating the entire piece.
Rice Balls
**Not Gluten Free?? Use regular breadcrumbs
2 Tbs olive oil + 2 Tbs olive oil + 2 cups olive oil
1 cup rice
1/3 cup dry white wine
1 tsp sea salt
1/2 tsp black pepper
5 large eggs
1 small onion, diced
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork
2 tsp dried basil
2 tablespoons tomato paste
4 ounces tomato sauce
2 cups water + 1/2 cup water
1/4 cup green peas
1 cup almond flour (seasoned as "breadcrumbs" add 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp oregano, 1 tsp basil, 2 tsp parsley)
Directions:
1. Boil 2 cups water in a small pot
2. In a large skillet heat 2 Tbs olive oil over medium flame and add uncooked rice, cook for 2 minutes.
3. Pour in wine with rice and cook until the wine evaporates
4. Slowly stir in 2 cups boiling water
5. Add salt and pepper to rice and cook covered until rice is tender (about 15 minutes)
6. Take rice off of heat and mix in 2 eggs
7. Place rice mixture in another bowl and cover, set in refrigerator, for at least 2 hours (make sure rice is chilled)
8. In a large frying pan over medium heat add 2 Tbs oil and saute onions and chopped garlic for about 2 minutes, or until garlic is golden brown
9. Add in the beef and pork and brown
10. Remove excess grease from the pan and then add basil, tomato paste, tomato sauce, 1/2 cup water and peas, mix well
11. In a small bowl scramble the remaining three eggs
12. On another plate mix the almond flour with spices for the"breadcrumbs"
13. Heat 2 cups olive oil in a large sauce pan
14. Take rice out of refrigerator and take about 2 tablespoons of rice and place it in your hand to form a small cup
15. Place about 1/2 teaspoon of the meat mixture to center of the rice cup and then add about 1 teaspoon of the rice over the meat mixture and roll into a ball, repeat until all rice is used (Reserve the extra sauce for dipping
16. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs
17. Deep-fry each rice ball until browned, set aside on a paper towel lined plate
**Not Dairy Free?? Use butter instead of olive oil, add 1 cup grated Romano or Parmesan cheese to rice with eggs
**Grain Free?? Use Cinderella's recipe for Cauliflower Rice instead of regular rice
**Paleo?? Use homemade broth instead of white wine and use Cinderella's recipe for Cauliflower Rice instead of regular rice
Note: The rice in this recipe must go in the refrigerator for at least 2 hours before moving on the next part,but it's worth it!
Ingredients:
**Paleo?? Use homemade broth instead of white wine and use Cinderella's recipe for Cauliflower Rice instead of regular rice
Note: The rice in this recipe must go in the refrigerator for at least 2 hours before moving on the next part,but it's worth it!
Ingredients:
2 Tbs olive oil + 2 Tbs olive oil + 2 cups olive oil
1 cup rice
1/3 cup dry white wine
1 tsp sea salt
1/2 tsp black pepper
5 large eggs
1 small onion, diced
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork
2 tsp dried basil
2 tablespoons tomato paste
4 ounces tomato sauce
2 cups water + 1/2 cup water
1/4 cup green peas
1 cup almond flour (seasoned as "breadcrumbs" add 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp oregano, 1 tsp basil, 2 tsp parsley)
Directions:
1. Boil 2 cups water in a small pot
2. In a large skillet heat 2 Tbs olive oil over medium flame and add uncooked rice, cook for 2 minutes.
3. Pour in wine with rice and cook until the wine evaporates
4. Slowly stir in 2 cups boiling water
5. Add salt and pepper to rice and cook covered until rice is tender (about 15 minutes)
6. Take rice off of heat and mix in 2 eggs
7. Place rice mixture in another bowl and cover, set in refrigerator, for at least 2 hours (make sure rice is chilled)
8. In a large frying pan over medium heat add 2 Tbs oil and saute onions and chopped garlic for about 2 minutes, or until garlic is golden brown
9. Add in the beef and pork and brown
10. Remove excess grease from the pan and then add basil, tomato paste, tomato sauce, 1/2 cup water and peas, mix well
11. In a small bowl scramble the remaining three eggs
12. On another plate mix the almond flour with spices for the"breadcrumbs"
13. Heat 2 cups olive oil in a large sauce pan
14. Take rice out of refrigerator and take about 2 tablespoons of rice and place it in your hand to form a small cup
15. Place about 1/2 teaspoon of the meat mixture to center of the rice cup and then add about 1 teaspoon of the rice over the meat mixture and roll into a ball, repeat until all rice is used (Reserve the extra sauce for dipping
16. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs
17. Deep-fry each rice ball until browned, set aside on a paper towel lined plate
11.30.2015
Stuffed Mushrooms
**Not Gluten Free?? Use regular breadcrumbs instead of gluten free breadcrumbs
**Not Dairy Free?? Use regular cream cheese and add 1/2 cup grated Romano or Parmesan cheese to the stuffing
**Grain Free?? No change :-)
Serves: 7
Ingredients:
olive oil cooking spray
28 large white mushrooms, stemmed
1/3 cup olive oil
2 cloves garlic, chopped
16 oz dairy free cream cheese (Cinderella loves Tofutti dairy free cream cheese)
2 Tbs parsley
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 cup gluten free "breadcrumbs" (1/2 cup almond flour [Cinderella loves Trader Joe's Just Almond Meal] 1 tsp oregano, 1 tsp onion powder, 1/2 tsp garlic powder, 2 tsp parsley, 1/4 tsp black pepper)
1/2 cup grated Parmesan or Romano cheese (optional)
Directions:
1. Preheat oven to 350 degrees F
2. Spray a baking sheet with cooking spray
3. Clean mushrooms and break off stems
4. Finely chop stems
5. Heat olive oil over medium heat in a large nonstick pan
6. Add garlic and chopped mushroom stems to oil, cook about 5 minutes or until garlic is golden brown
7. Cool garlic and mushroom mixture and add cream cheese, parsley, salt, pepper, onion powder, "breadcrumbs" and grated cheese, stir well
8. Fill each mushroom cap with a generous amount of breadcrumb mixture and place on cookie sheet
9. Spray the mushrooms with cooking spray
10. Bake mushrooms for about 20 minutes at 350 degrees F
**Not Dairy Free?? Use regular cream cheese and add 1/2 cup grated Romano or Parmesan cheese to the stuffing
**Grain Free?? No change :-)
Serves: 7
Ingredients:
olive oil cooking spray
28 large white mushrooms, stemmed
1/3 cup olive oil
2 cloves garlic, chopped
16 oz dairy free cream cheese (Cinderella loves Tofutti dairy free cream cheese)
2 Tbs parsley
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 cup gluten free "breadcrumbs" (1/2 cup almond flour [Cinderella loves Trader Joe's Just Almond Meal] 1 tsp oregano, 1 tsp onion powder, 1/2 tsp garlic powder, 2 tsp parsley, 1/4 tsp black pepper)
1/2 cup grated Parmesan or Romano cheese (optional)
Directions:
1. Preheat oven to 350 degrees F
2. Spray a baking sheet with cooking spray
3. Clean mushrooms and break off stems
4. Finely chop stems
5. Heat olive oil over medium heat in a large nonstick pan
6. Add garlic and chopped mushroom stems to oil, cook about 5 minutes or until garlic is golden brown
7. Cool garlic and mushroom mixture and add cream cheese, parsley, salt, pepper, onion powder, "breadcrumbs" and grated cheese, stir well
8. Fill each mushroom cap with a generous amount of breadcrumb mixture and place on cookie sheet
9. Spray the mushrooms with cooking spray
10. Bake mushrooms for about 20 minutes at 350 degrees F
Chicken Marsala
**Not Gluten Free?? Use regular flour for chicken and add 1 Tbs flour to sauce to thicken it
**Not dairy Free?? Use butter instead of olive oil
**Paleo/Grain Free? Use homemade beef broth instead of marsala wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal (Cinderella loves Trader Joe's Just Almond Meal)
8 oz sliced mushrooms
1 tsp sea salt + 1 tsp sea salt
1/2 tsp black pepper + 1/2 tsp black pepper
1/2 tsp garlic powder + 1/2 tsp garlic powder
1 1/2 cups chicken broth
1/2 cup marsala wine
1/4 cup olive oil + 3 Tbs olive oil
Directions:
1. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder and mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put in a baking dish
6. Repeat this step until all chicken is cooked, adding extra olive oil if needed
7. Preheat oven to 350 degrees F
8. Saute mushrooms in 3 Tbs olive oil with 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder over a medium heat
9. When mushrooms are soft add chicken broth and marsala wine and cook for about 5 minutes
10. Pour the sauce on top of the chicken in the baking dish and bake for about 20 minutes at 350 degrees F
**Not dairy Free?? Use butter instead of olive oil
**Paleo/Grain Free? Use homemade beef broth instead of marsala wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal (Cinderella loves Trader Joe's Just Almond Meal)
8 oz sliced mushrooms
1/2 tsp black pepper + 1/2 tsp black pepper
1/2 tsp garlic powder + 1/2 tsp garlic powder
1 1/2 cups chicken broth
1/2 cup marsala wine
1/4 cup olive oil + 3 Tbs olive oil
Directions:
1. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder and mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put in a baking dish
6. Repeat this step until all chicken is cooked, adding extra olive oil if needed
7. Preheat oven to 350 degrees F
8. Saute mushrooms in 3 Tbs olive oil with 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder over a medium heat
9. When mushrooms are soft add chicken broth and marsala wine and cook for about 5 minutes
10. Pour the sauce on top of the chicken in the baking dish and bake for about 20 minutes at 350 degrees F
11.28.2015
Chicken Cutlets-Garlic and Onion Seasoning
**Not Gluten Free?? Just use regular breadcrumbs
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic and onion powder-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side and then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic and onion powder-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side and then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Chicken Cutlets-Spicy Seasoning
**Not Gluten Free?? Just use regular breadcrumbs
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic and cayenne pepper-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side and then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic and cayenne pepper-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side and then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Chicken Cutlets-Basil Seasoning
**Not Gluten Free?? Just use regular breadcrumbs
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
2 tsp basil
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper and basil-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
2 tsp basil
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper and basil-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Chicken Cutlets-Italian Seasoning
**Not Gluten Free?? Just use regular breadcrumbs
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 Tbs dried parsley
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic powder, oregano, basil and parsley-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Serves: 4
Ingredients:
3 boneless skinless chicken breasts
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 Tbs dried parsley
1/4 cup olive oil + extra if needed
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate (or gallon sized Ziploc baggie) and add salt, pepper, garlic powder, oregano, basil and parsley-mix well
3. Coat each slice of chicken in the almond meal mixture and set aside
4. Heat 1/4 cup olive oil in a skillet over medium heat
6. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
7. Repeat this step until all chicken is cooked, adding extra olive oil if needed
Pecan Chicken with Salad
**Not gluten free?? Use 1 cup regular flour and 2 cups ground pecans instead of all pecans.
**Not dairy free?? Add blue cheese crumbles to the salad
**This is a Grain Free/Paleo dish
Serves: 4
Ingredients:
3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
3 cups pecans
cooking spray
2 tsp basil + 1/2 tsp basil
1 1/2 tsp sea salt +1/2 tsp sea salt
1/2 tsp black pepper + 1/8 tsp black pepper
1 egg (or 1/4 cup egg whites)
1/8 cup almond milk (or other non-dairy milk)
4 cups lettuce
1 cup dried cranberries (Cinderella loves Craisins Original Dried Cranberries)
1/2 cup olive oil
1/4 cup balsamic vinegar
Directions:
1. Preheat the oven to 400 degrees F.
2. Put the pecans in a food processor or blender and blend until crumbled (it will look like breadcrumbs).
3. In a large bowl or plastic bag mix the pecan crumbs with the 2 tsp basil, 1 1/2 tsp sea salt and 1/2 tsp black pepper, mix well.
4. Grease a a large cookie sheet with cooking oil spray.
5. In a bowl mix the egg and milk.
6. On a plate put some of the pecan crumb mixture.
7. Dip each side of the chicken slice in the egg wash and then the pecan crumbs.
8. Place chicken on the greased cookie sheet.
9. Repeats these steps until all the chicken is coated with the pecan crumbs and on the cookie sheet.
10. Bake the chicken for 10 minutes on 400 and then flip each chicken slice over and bake for another 15 minutes on 400.
11. While chicken is baking, mix together the olive oil, balsamic vinegar, 1/2 tsp basil, 1/2 tsp sea salt and 1/8 tsp black pepper together for dressing.
12. On each plate put lettuce, chicken and cranberries. Top with balsamic dressing.
**Not dairy free?? Add blue cheese crumbles to the salad
**This is a Grain Free/Paleo dish
Serves: 4
Ingredients:
3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
3 cups pecans
cooking spray
2 tsp basil + 1/2 tsp basil
1 1/2 tsp sea salt +1/2 tsp sea salt
1/2 tsp black pepper + 1/8 tsp black pepper
1 egg (or 1/4 cup egg whites)
1/8 cup almond milk (or other non-dairy milk)
4 cups lettuce
1 cup dried cranberries (Cinderella loves Craisins Original Dried Cranberries)
1/2 cup olive oil
1/4 cup balsamic vinegar
Directions:
1. Preheat the oven to 400 degrees F.
2. Put the pecans in a food processor or blender and blend until crumbled (it will look like breadcrumbs).
3. In a large bowl or plastic bag mix the pecan crumbs with the 2 tsp basil, 1 1/2 tsp sea salt and 1/2 tsp black pepper, mix well.
4. Grease a a large cookie sheet with cooking oil spray.
5. In a bowl mix the egg and milk.
6. On a plate put some of the pecan crumb mixture.
7. Dip each side of the chicken slice in the egg wash and then the pecan crumbs.
8. Place chicken on the greased cookie sheet.
9. Repeats these steps until all the chicken is coated with the pecan crumbs and on the cookie sheet.
10. Bake the chicken for 10 minutes on 400 and then flip each chicken slice over and bake for another 15 minutes on 400.
11. While chicken is baking, mix together the olive oil, balsamic vinegar, 1/2 tsp basil, 1/2 tsp sea salt and 1/8 tsp black pepper together for dressing.
12. On each plate put lettuce, chicken and cranberries. Top with balsamic dressing.
9.29.2015
Baked Breaded Eggplant
**Not Gluten Free?? Use regular breadcrumbs
**Not Dairy Free?? No change
**Grain Free/Paleo?? No change
Serves: 4
Ingredients:
1 large eggplant
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt + sea salt to sprinkle on eggplant
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 Tbs dried parsley
1 egg (or 1/4 cup egg whites)
olive oil cooking spray
Directions:
1. Preheat oven to 200 degrees F (to dry eggplant before cooking)
2. Peel eggplant skin and cut off the top part
3. Cut eggplant into thin slices
4. Line a baking sheet with paper towel (because the eggplant contains so much water the paper towels will become quickly damp and won't catch fire in the oven)
5. Place eggplant slices on top of paper towel in a single layer and sprinkle all slices with salt
6. Bake eggplant for 15 minutes and then flip all slices over, bake for another 15 minutes at 200 degrees
7. Turn oven up to 400 degrees F
8. On a large plate mix together almond flour, sea salt, black pepper, garlic powder, oregano, basil and parsley
9. In a separate bowl beat egg
10. Line a large baking sheet with aluminum foil and spray with cooking spray
11. Dip each piece of eggplant in the egg and then cover with breadcrumbs, place each slice on the baking sheet (repeat until all slices are breaded)
12. Bake eggplant at 400 degrees for 10 minutes and then flip all slices over and bake for another 15 minutes
**Not Dairy Free?? No change
**Grain Free/Paleo?? No change
Serves: 4
Ingredients:
1 large eggplant
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
1 1/2 tsp sea salt + sea salt to sprinkle on eggplant
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 Tbs dried parsley
1 egg (or 1/4 cup egg whites)
olive oil cooking spray
Directions:
1. Preheat oven to 200 degrees F (to dry eggplant before cooking)
2. Peel eggplant skin and cut off the top part
3. Cut eggplant into thin slices
4. Line a baking sheet with paper towel (because the eggplant contains so much water the paper towels will become quickly damp and won't catch fire in the oven)
5. Place eggplant slices on top of paper towel in a single layer and sprinkle all slices with salt
6. Bake eggplant for 15 minutes and then flip all slices over, bake for another 15 minutes at 200 degrees
7. Turn oven up to 400 degrees F
8. On a large plate mix together almond flour, sea salt, black pepper, garlic powder, oregano, basil and parsley
9. In a separate bowl beat egg
10. Line a large baking sheet with aluminum foil and spray with cooking spray
11. Dip each piece of eggplant in the egg and then cover with breadcrumbs, place each slice on the baking sheet (repeat until all slices are breaded)
12. Bake eggplant at 400 degrees for 10 minutes and then flip all slices over and bake for another 15 minutes
7.26.2015
Chicken Piccata
**Not dairy free?? Just substitute butter for olive oil in the sauce.
**Grain free?? Just substitute the pasta for a vegetable of your choice
**Paleo?? Use homemade broth instead of wine
Serves: 4
**Paleo?? Use homemade broth instead of wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
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