Chicken Florentine with Pasta

Creamy gluten-free pasta with chicken, spinach, pesto, tomato sauce, and Alfredo sauce. 

**Not Gluten Free?? Use regular pasta and your favorite Alfredo sauce.
**Not Dairy Free?? Use regular Alfredo sauce and Romano cheese.
**Grain Free? Substitute your favorite grain-free pasta or serve over zucchini noodles.


Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Serves: 4-6

Ingredients:

2 tablespoons olive oil, divided
6 oz fresh spinach (about 6 cups)
4 skinless, boneless chicken breasts, cut into bite-sized chunks
1 tsp garlic powder, to taste
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
2 tablespoons pesto (Use your favorite gluten free store-bought pesto or Gluten Free Cinderella's Homemade Pesto Sauce.)
1 (15 oz) can tomato sauce
Alfredo sauce (Use your favorite gluten free store-bought Alfredo sauce or Gluten Free Cinderella's Homemade Alfredo Sauce.)
1 (12 oz) package gluten free penne pasta
1 tablespoon grated Romano cheese (If using homemade Alfredo sauce, the Romano cheese is already included.)

Optional:

Gluten Free Bread or Crackers
Celery, carrots or other vegetables
Tortilla chips

Directions:

1. Bring a large pot of salted water to a boil, but do not add the pasta yet.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add the fresh spinach and cook until completely wilted, about 3-5 minutes. Remove from the skillet and set aside.
4. Place the chicken chunks in a large bowl. Drizzle with the remaining tablespoon of olive oil and season
   
   with garlic powder, salt, and pepper. Toss until evenly coated.
5. Heat the same skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 8-10 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. While the chicken is cooking, prepare the gluten free penne pasta according to the package directions. Drain and set aside.
8. Stir the pesto into the chicken until evenly coated.
9. Add the tomato sauce and cooked spinach. Stir until combined and heated through.
10. Stir in the prepared Alfredo sauce and cook for another 3-5 minutes until everything is hot and creamy.
11. Add the cooked pasta and gently toss until evenly coated with the sauce.
12. Sprinkle with Romano cheese, if desired, and serve immediately.

Share this recipe:

Chili

Comfort food at its best with tender ground beef, hearty beans, and rich homemade chili seasoning.

**Not Gluten Free?? Serve with corn muffins or cornbread
**Not Dairy Free?? Serve with regular sour cream and shredded cheddar cheese
**Grain Free?? Eat recipe by itself
**Paleo?? Leave out beans and use homemade tomato sauce 

Serves: 4

Note: This recipe takes 3-4 hours to cook, but it's worth it! Just leave yourself some time to prepare it.

Ingredients:

3 Tbs olive oil
1/2 Tsp celery seed
1 onion, minced
1/4 tsp cayenne pepper
2 cloves of garlic, minced or 1 tsp garlic powder)
1 tsp cumin seed, crushed
1 pound chopped beef, chicken or turkey
1 bay leaf
3 cups of water
2 Tbs chili powder
1 1/3 cups crushed tomatoes
1/8 tsp basil
1 green pepper minced
1 1/2 tsp sea salt
1 can beans (any type of beans)
Tortilla Chips (Cinderella loves Mission tortilla rounds)

Directions:

1. Heat olive oil in a large pot, add the onion and garlic and sauté until golden brown
2. Add the meat and cooked until brown or cooked all the way through. (If making vegetarian chili skip this step)
3. Add all remaining ingredients and stir well.
4. Bring to a boil, reduce the heat and simmer, uncovered, until the sauce is as thick as desired, about three to four hours.
5. Serve with tortilla chips.

Share this recipe:

Chinese Peanut Sauce with Noodles and Chicken

Tender chicken and rice noodles tossed in a creamy homemade Chinese-style peanut sauce that's savory, slightly sweet, and full of flavor.

**Not Gluten Free?? Can use regular spaghetti instead of rice noodles
**Not Dairy Free?? No change :-)
**Grain Free?? Serve with Zucchini Noodles or over stir fry vegetables
**Paleo??  Serve with Zucchini Noodles, or over stir fry vegetables, substitute soy sauce for coconut aminos, peanut butter for almond or cashew butter, use apple cider vinegar, use stevia instead of sugar

Serves: 2

Ingredients:

For the noodles
1/2 pound rice noodles (Cinderella loves Thai Kitchen Rice Noodles)
1 bunch green onions/scallions (chopped white parts only, set aside green parts for garnish )
2 Tbs sesame oil
1/2 tsp ginger powder (or 1 tsp fresh ginger root)
1/3 cup peanut butter
1/4 cup soy sauce
1/2 cup chicken broth (updated recipe!)
1 Tbs cider vinegar (or rice vinegar)
1 tsp sugar
1/4 tsp crushed red pepper flakes

For the chicken (optional)
2 chicken breasts thinly sliced (see Cinderella's post on How to Cut Thinly Sliced Chicken Breasts)
4 Tbs sesame oil
1/4 tsp ginger powder
1 tsp salt
1/2 tsp white pepper
2 Tbs soy sauce
2 tsp cider vinegar

Directions:

1. Slice chicken and put in a large bowl or gallon size Ziploc baggie
2. Pour 4 Tbs sesame oil, 1/4 tsp ginger powder, 1 tsp salt, 1/2 tsp white pepper, 2 Tbs soy sauce and 2 tsp cider vinegar on top of chicken and mix well, set aside
3. Boil a large pot of water
4. Light grill to medium/high flame
5. Cook chicken about 4 minutes on each side, when finished chop into cubes
6. While water is coming to a boil combine 2 Tbs sesame oil and chopped green onions in a skillet on a medium flame, sauté until tender about 5 minutes
7.  Add 1/2 tsp ginger powder and cook for another 2 minutes
8. Take skillet off flame (updated recipe!)

9. Add 1/3 cup peanut butter, 1/4 cup soy sauce, 1/4 cup water, 1 Tbs vinegar, 1 tsp sugar and 1/4 tsp crushed red pepper flakes into skillet and mix well
10. Cook noodles according to package
11. Add sauce back to a very low flame and mix well

12. Mix noodles in with the sauce
13. Place chicken on top of noodles
14. Garnish with green scallions if desired

Share this recipe:

Buffalo Chicken Dip

The reason Prince Charming said he really married me...

**Not Gluten Free?? Serve with regular crackers or in a bread bowl
**Not Diary Free?? Use regular cream cheese, sour cream and ranch dressing 
**Grain Free? No change :-) 
This is a low carb dish 

Serves: 8

Ingredients:

2 Tbs olive oil
1 lb ground chicken breast
16 oz (dairy free) cream cheese
1/2 cup (dairy free) sour cream
1/2 cup mayonnaise 
1 cup (dairy free) Ranch dressing 
1 cup hot pepper sauce (Cinderella loves Frank's Red Hot wing sauce or original for spicier flavor)
2 cups (dairy free) shredded cheddar cheese  

Optional:

Gluten Free Bread or Crackers
Celery, carrots or other vegetables
Tortilla chips

Directions:

1. Preheat oven to 400 degrees F
2. In a large sauce pan on medium heat pour olive oil in pan
3. Cook ground chicken through until no more pink (about 10 minutes), stirring occasionally 
4. Pour in hot sauce and cook for another 5 minutes
5. Add cream cheese, sour cream, mayonnaise, ranch dressing and 1 cup cheddar cheese, mix thoroughly 
6. Change to a low heat and cook for another 5 minutes
7. Transfer into a baking dish or aluminum tray
8. Top with the rest of the cheddar cheese
9 Bake in oven until cheese is melted (about 10 minutes)
10. Serve with veggies, chips, crackers or chips! 

Share this recipe:

Corn, Bean and Tomato Salad

This is a gluten free, grain free and dairy free salad.

Serves: 2

Ingredients:

1 cob of yellow sweet corn (or 1/2 cup cooked corn)
1 cup cherry tomatoes, sliced in half
1/8 cup red onion, diced
1/8 cup chopped cilantro
4 oz black pinto beans, drained and well rinsed
1 Tbs lime juice
2 Tbs olive oil
1/4 tsp sea salt
1/8 tsp black pepper

Directions:

1. Boil a large pot of water and place corn on the cob in water for 3-5 minutes
2. Remove and place in cold water to stop cooking
3. When the corn is cool, slice the corn kernels off the cob and break them up

4.  Place 1/2 cup of corn in a bowl
4. Add tomatoes, onions, cilantro and beans with the corn
5. Pour lime juice, oil, salt and pepper over corn mixture and mix well
6. Let salad sit about 10 minutes before eating

Share this recipe:

Shrimp Fajitas

Not Gluten Free?? Serve in regular tortilla shells
Grain Free?? Eat without tortillas
Keto?? Do not eat with toritilla

Serves: 2

Ingredients:

12 jumbo shrimp
½ cup olive oil + ¼ cup olive oil
1 tsp garlic powder + ½ tsp garlic powder
1 tsp sea salt + ½ tsp sea salt
½ tsp black pepper + ¼ tsp black pepper
2 Tbs lime juice
1 large onion sliced
1 green pepper
1 red pepper
corn tortillas

Romaine or butter lettuce
Sour cream
Cheddar cheese (dairy or non)

Directions:

1. If shrimp are frozen, place them in a bowl or pot under running cold water for 5 minutes
2. Remove shells and tails from the shrimp and place in a small bowl or gallon Ziploc baggie.
3. In the bowl or baggie mix ½ cup olive oil, 1 tsp garlic powder, 1 tsp sea salt, ½ tsp black pepper and 2 Tbs lime juice, add shrimp and mix well, set aside
4. Slice the peppers and onion into thin slices
5. Heat a medium sized frying pan with ¼ cup olive oil
6. Put peppers and onions in the pan with the oil and sprinkle with ½ tsp garlic powder, ½ tsp sea salt and ¼ tsp black pepper on top of the peppers and onions
7. Cook peppers and onions on medium heat for about 20 minutes until soft and some are slightly brown, mixing occasionally
8. Remove peppers and onions from the pan and set aside.
9. Pour the whole shrimp mixture into the pan and cook on one side on medium heat for 3 minutes, flip shrimp and cook the other side for another 3 minutes, mix the shrimp and oil and cook another 5 minutes, stirring occasionally
10. Remove the shrimp from the pan and cut into pieces
11. Build each taco by putting shrimp, peppers, onions, lettuce, cheese and sour cream in a corn tortilla

Share this recipe:

Quinoa Salad

Not Gluten Free?? No change
Not Dairy Free?? No change
Grain Free?? Substitute quinoa for cauliflower rice 
Keto?? Substitute quinoa for cauliflower rice

Serves: 2

Ingredients:

½ cucumber
1 tomato, seeded and chopped
½ small red onion, chopped
1 Tbs pine nuts
¼ cup dry quinoa
1/8 cup olive oil
1 Tbs lemon juice
1 tsp grated lemon zest
½ tsp parsley
1/2 tsp sea salt
1/4 tsp black pepper

Directions:

1. Preheat oven to 400 degrees F
2. Boil 3 cups water in a medium sauce pan
3. Add quinoa and cover the pot, reduce the heat to a medium/low flame
4. Simmer quinoa for about 15 minutes or until quinoa is tender
5. Spread pine nuts on a baking tray and toast them in the oven until lightly browned, about 3-4 minutes
6. Cool nuts in a bowl and set aside for now
7. Drain quinoa and rinse it under cool running water, drain again and add to the bowl with the pine nuts
8. Chop onion, tomatoes, cucumber and parsley and add to the bowl with the quinoa and nuts
9. Put olive oil, lemon zest and lemon juice on top of quinoa salad and mix
10. Add salt and pepper and mix well

Share this recipe:

BBQ Sauce (Keto)

This is a Keto, low carb, gluten free, grain free, sugar free BBQ sauce.

Yields: About 2 1/2 cups

Ingredients:

2 (6 oz) cans tomato paste
1/2 cup apple cider vinegar
1/3 cup powdered stevia or erythritol
1 Tbs liquid smoke
2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp chili powder
1/4 tsp cayenne pepper
1 1/2 cup water

Directions: 

1. Whisk all ingredients together in a saucepan, adding the water last

2. Bring to a boil and then reduce the heat to low-medium
3. Simmer, uncovered for about 20 minutes

Share this recipe:

Raspberry Sauce

**Not Gluten Free??Add 1 tsp flour or cornstarch to thicken sauce at the end
**Not Dairy Free?? No change
**Grain Free?? No change 
**Paleo?? use coconut sugar or honey instead of sugar
**Keto?? use stevia, erythritol, swerve or other keto friendly sweeter instead of sugar

Yields: About 1 cup sauce

Ingredients:

12 oz frozen or fresh raspberries
1/4 cup sugar
1/2 Tbs lemon juice
1/4 cup water

Directions:

1. Add the raspberries, sugar, lemon juice and water to a sauce pan and cook over medium heat for about 10 minutes

Share this recipe:

BBQ Sauce (Paleo)

This is a gluten free, grain free, Whole30, dairy free, paleo BBQ sauce. 

Yields: 2 1/2 cups

Ingredients:

3/4 cups balsamic vinegar
1/2 cup water
6 oz tomato paste
8 pitted dates
2 Tbs Dijon mustard
2 Tbs coconut aminos
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
1/2 tsp black pepper

water (optional)

Directions:

1. Add all ingredients to a saucepan over low to medium heat and stir well

2. Adjust heat to a simmer and heat for about 5 minutes, stirring occasionally

3. Transfer sauce to a a blender and blend on high for about 2 minutes 

4. Test the thickness of your sauce and add water if necessary, 1 Tbs at a time until the desired thickness is achieved

5. Sauce will stay in the refrigerator in an air tight container for about one month or freeze up to one year!

Share this recipe:

Sesame Chicken

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? No change :-)
**Grain Free?? Leave out flour and cornstarch
**Paleo?? Use coconut aminos instead of soy sauce, use homemade chicken broth instead of wine, leave out flour and cornstarch, add vinegar if comfortable, use coconut sugar instead of white or another sugar substitute

Serves: 4

Ingredients:

2 Tbs soy sauce + 4 Tbs soy sauce
1 Tbs sherry
2 Tbs sesame oil + 2 Tbs sesame oil
2 Tbs gluten free flour (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
1/4 cup cornstarch + 1/4 cup cornstarch
1/2 cup water + 1/2 cup water
1/2 tsp baking soda
1 tsp olive oil (or any oil of your choice)
4 boneless chicken breasts (cut into small cubes)
4 cups vegetable oil for frying (or any other frying oil or your choice)
1 cup chicken broth
1/4 cup rice vinegar (or other gluten free vinegar)
1 cup white sugar
1 tsp chili sauce or paste
1 clove garlic, minced
4 Tbs sesame seeds

Directions:

1. In a large bowl or gallon sized Ziploc baggies combine 2 Tbs soy sauce, sherry, 2 Tbs sesame oil, flour, 2 Tbs cornstarch, 2 Tbs water, baking soda and 1 tsp oil and mix well
2. Put the chicken into the bowl or baggie and mix very well, making sure all pieces are covered, put in refrigerator for at least 15 minutes
3. Heat frying oil in a large saucepan
4. In a small saucepan combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 4 Tbs soy sauce, 2 Tbs sesame oil, chili sauce and garlic
5. Bring the sauce to a boil stirring constantly, then lower heat to a low flame stirring occasionally, let sauce cook for about 15-20 minutes
6. Fry the chicken in batches so there is a single layer of chicken in the saucepan until they are golden brown and cooked all the way through, about 10 minutes per batch, drain chicken on a plate with paper towels
7. Place chicken in a large bowl and top with sauce, mix well then sprinkle sesame seeds on top

Tastes great with white rice and broccoli

Share this recipe:

Pecan Pie

**Not Gluten Free?? Use a regular crust
**Not Dairy Free?? Use butter instead of oil
**Grain Free?? Leave out the cornstarch
**Paleo?? Use your discretion with the ingredients (choose your sugar substitute and add vanilla if you are comfortable)

Serves: 8

Ingredients:
filling:
1 3/4 cup coconut sugar (or other dry sugar substitute)
1/4 cup maple syrup (or dark corn syrup)
1/4 cup olive oil (or melted coconut oil)
1 Tbs cold water
2 tsp cornstarch
3 eggs (or egg substitute-see Cinderella's page on Gluten Free Substitutions)
1/4 tsp salt
1 tsp vanilla extract
1 1/4 cup chopped pecans
pie crust:
1 gluten free pie shell or use Cinderella's recipe for homemade gluten free crust:
1 1/4 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup olive oil
1 Tbs maple syrup (or 1 Tbs white or coconut sugar and 1/2 Tbs olive oil)
1/2 tsp pure vanilla extract

Directions:

1. Preheat oven to 325 degrees F
2. In a medium bowl combine all ingredients for crust
3. Pat and flatten dough into an 8x8 pie dish
4. Bake 10-15 minutes or until crust is golden brown
5. Raise temperature in oven to 350 degrees F
6. In a medium saucepan combine sugar, maple syrup (or corn syrup), oil, water and cornstarch, bring to a boil and then remove from heat
7. In a large bowl beat the eggs then mix in the syrup mixture
8. Stir in salt, vanilla and pecans
9. Pour mixture into pie shell
10. Bake in preheated oven for 45 to 50 minutes or until filling is set

Share this recipe:

Creamed Spinach

**Not Gluten Free?? No change :-)
**Not Dairy Free?? Use regular heavy cream, butter instead of oil and regular shredded mozzarella cheese, add 4 Tbs parmesan cheese to the end of the recipe
**Grain Free?? No change :-)
**Paleo?? Use canned coconut milk instead of creamer and a paleo friendly cheese substitute or leave out of recipe

Serves: 4

Ingredients:

2 10 oz bags frozen chopped spinach
1/2 cup dairy free creamer (Cinderella loves So Delicious dairy free creamers)
2 Tbs olive oil
2 1/2 tsp garlic cloves, minced
2 Tbs white onion
1/2 cup shredded dairy free cheese  (Cinderella recommends Daiya dairy free cheese shreds mozzarella style)
1 tsp sea salt
1/4 tsp black pepper

Directions:

1. Defrost spinach according to package
2. Heat oil in large sauce pan on a medium flame, add onions and garlic, cook and stir until tender about 5 minutes
3. Add spinach and stir in creamer
4. Add mozzarella cheese and stir well, cooking until all cheese is melted (add Parmesan cheese here if using the dairy recipe)
5. Cook for another about 5 minutes until sauce is thickened
6. Add salt and pepper

Share this recipe:

Pasta e Fagioli

**Not Gluten Free?? Use regular pasta
**Not Dairy Free?? Top with grated Parmesan or Romano cheese
**Grain Free?? Do not add pasta
**Paleo?? Do not add pasta or beans, use homemade chicken stock and all natural stewed tomatoes

Serves: 6

Ingredients:

2 Tbs olive oil
1/2 lb ground beef
1/2 lb ground pork
1 cup onion, chopped
3 cloves garlic, minced
2 cans (14.5 oz each) stewed tomatoes, not drained
3 cups chicken broth
1 can (15 oz) cannellini beans, not drained
1/4 cup dried parsley
1 tsp dried basil
1/4 tsp ground black pepper
1/2 pound gluten free pasta (Cinderella loves Barilla's Gluten Free Elbow Pasta)

Directions:

1. In a very large pot heat oil on a medium flame
2. Add beef and pork and cook until browned
3. Add onions and garlic and sauté for about 10 minutes
4. Add stewed tomatoes, beans, chicken broth, parsley, basil and pepper and stir well
5. Increase flame on high and bring to a boil, stirring occasionally
6. Let boil for about 1 minute and then turn flame down to low to simmer
7. Cover the pot and let it simmer for about 10 minutes
8. Add pasta and simmer about 10 to 12 more minutes or until the pasta is tender

Share this recipe:

Crab Cakes

**Not Gluten Free?? Use regular breadcrumbs instead of almond flour
**Not Diary Free?? Use butter instead of olive oil
**Grain Free?? No change :-)
**Paleo?? Use homemade mayonnaise, natural mustard or powder and leave out Worcestershire sauce

Note: Crabmeat mixture must go in the refrigerator for at least 30 minutes before cooking

Serves: 4

Ingredients:

2 Tbs mayonnaise (use store brand or Cinderella's Homemade Mayonnaise)
1/2 tsp Dijon mustard
1/2 tsp seafood seasoning (Cinderella loves Old Bay Seasoning)

1/4 tsp Worcestershire sauce
1 egg
1/2 tsp salt
1 lb crabmeat, drained
1/4 cup almond flour  or gluten free breadcrumbs
2 Tbs olive oil

Directions:

1. In a large bowl mix mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, and salt
2. Stir in crabmeat and mix well
3. Cover bowl and place in refrigerator for at least 30 minutes
4. Shape crabmeat mixture into 4 small thick patties
5. Spread breadcrumbs onto a large plate
6. Cover crabmeat patties completely with breadcrumbs
7. Place oil on a large skillet on a medium flame
8. Cook crab cakes for about 4 minutes on each side or until golden brown

Share this recipe:

Slow Cooker Beef and Broccoli with Brown Sauce

Not Gluten Free?? No change :-)
Not Dairy Free?? No change :-)
Grain Free?? Leave out cornstarch
Paleo?? Leave out cornstarch and substitute coconut aminos instead of soy sauce

Note: This is a slow cooker meal that takes 6-8 hours to cook.

Serves: 2

Ingredients:

1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce + 1/3 cup soy sauce
1/3 cup brown sugar (can use coconut sugar)
1 Tbs sesame oil
3 garlic cloves, minced
2 Tbs cornstarch
2 Tbs sauce from the crock pot after being cooked
1 lb fresh broccoli florets
2 cups cooked rice

Directions:

1. Place beef in a slow cooker
2. Pour beef broth, soy sauce, brown sugar, oil, and garlic over beef

3. Cook on LOW for 6-8 hours
4. After cooking, in a small bowl or cup mix together cornstarch and 2 Tbs of cooked sauce

5. Mix back into crock pot and stir well

6. Bring a pot of water to a boil on the stove (for the broccoli)

7. Add broccoli to boiling water and cook for about 4-5 minutes
8. Add broccoli to the slow cooker and stir well 
9. Cover slow cooker again and cook for another 30 minutes on HIGH

10. Add 1/3 cup soy sauce and stir well
11. Serve over cooked rice

Share this recipe:

Grilled Chicken with Bean Salad

Not Gluten Free?? No change :-)

Not Dairy Free?? No change :-)

Grain Free?? No change :-)

Paleo?? Substitute beans and/or green beans for cauliflower or broccoli

Serves: 1

Ingredients:

bean salad
½ cup cooked white beans
2 Tbs olive oil
2 Tbs lime juice
1 tsp cumin
1/2 tsp sea salt
1/4 tsp black pepper
5 oz green beans, steamed and cut into 2-3 pieces each
½ red onion chopped

chicken
1 chicken breast, cubed
1 Tbs lemon juice
1/4 tsp sea salt
1/8 tsp black pepper
1 Tbs olive oil

Directions:

bean salad
1. Heat large pan on a medium flame
2. Add beans and stir occasionally until beans are warmed (about 5 minutes)
3. Put beans in a bowl, add olive oil, lime juice and cumin, season with salt and pepper and leave to cool
4. Boil water in a medium pot

5. Add green beans to pot and cook about 3 minutes, rinse under cool water and cut into small pieces
5. Add green beans and onion to white bean mixture

chicken
1. Heat frying pan on medium flame
2. Add 1 Tbs olive oil to pan
3. Season chicken with lemon juice salt and pepper
4. Cook chicken about 5-8 minutes until no longer pink in middle

5. Mix chicken with bean salad or eat as a side dish

Share this recipe:

Pomegranate Carrot Salad with Chicken

**Not Gluten Free?? No change :-)

**Not Dairy Free?? No Change :-)

**Grain Free/Paleo?? No change :-)

Serves: 1

Ingredients:

1 chicken breast, cubed
1 Tbs olive oil
1/2 pomegranate
3 Tbs lemon juice
3 Tbs orange juice
1/2 Tbs olive oil
¾ cup carrots, grated
1 Tbs sesame seeds
1/2 tsp sea salt
1/4 tsp black pepper

Directions:

1. Heat olive oil on a medium flame on a grill pan

2. Sauté chicken breast about 4 minutes on each side in olive oil or until no longer pink inside
3. Cut pomegranate on the outside and get out flesh and seeds
4. In a salad bowl mix 1 Tbs lemon juice, 3 Tbs orange juice, and oil with salt and pepper
5. Add chicken, pomegranate and carrots and mix well
6. In a separate bowl, mix sesame seeds with remaining lemon juice, 2 Tbs water and a pinch of salt
7. Combine everything and mix well

Share this recipe:

Sauteed String Beans with Garlic

Serves: 4

Ingredients:

One pound raw string beans
2 Tbs olive oil + 1/4 cup olive oil
4 cloves of garlic
1/4 tsp sea salt + 1/2 tsp sea salt

Directions:

1. Boil a pot of water with 2 Tbs olive oil and 1/4 tsp sea salt
2. When water comes to a boil add raw string beans and cook on high heat for about 5 minutes
4. Strain water from string beans and return it to the pot
5. Put 1/4 cup olive oil, 4 cloves of garlic and 1/2 tsp sea salt on top of string beans and mix well
6. Cook on medium heat for about 10 minutes or until string beans are very tender

Share this recipe:

Corn Fritters

**Not Gluten Free?? Use regular flour
**Not Dairy Free?? Use regular Parmesan or Romano cheese 
**Grain Free?? Use coconut flour instead of GF pancake mix and regular Parmesan or Romano cheese 
**Paleo?? Use cauliflower instead of corn, coconut flour instead of GF pancake mix and replace cheese with almond flour + extra 1/2 tsp salt

Serves: about 5 fritters

Ingredients:

5 Tbs GF pancake or biscuit mix (Cinderella loves Bisquick Gluten Free Pancake and Baking Mix)
1/4 tsp salt
1/8 tsp black pepper
2/3 cup grated cheese (Cinderella recommends parmesan or Romano if not dairy free)
2 eggs
2 cups whole kernel corn
1/4 tsp onion powder (or 2 Tbs chopped onion)
1/4 cup olive oil (+ more for frying)

Directions:

1. Mix baking mix, salt, pepper and cheese together in a small bowl
2. In another large bowl beat eggs and stir in onion and corn
3. Slowly stir baking mixture into egg mixture until all incorporated
4. In a medium frying pan on a medium flame pour olive oil onto pan and let it heat up, about 2 minutes
5. Drop desired size of fritter batter onto pan
6. Cook each side about 3 minutes, or until golden brown

Share this recipe: