Gluten Free Recipes: Pizza Stuffed Chicken Breasts

May 12, 2013 - Leave a Comment

 This is an easy and delicious twist on old favorites…pizza and chicken!

Pizza Stuffed Chicken

This is also super easy to adapt to gluten free diets.

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Pizza Stuffed Chicken Breasts

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 2 oz. mozzarella cheese
  • 1.25 oz. (approx. 16 slices) pepperoni
  • 1 large egg
  • 1/2 c Gluten Free flour (can use regular)
  • 1/2 c Gluten Free breadcrumbs (can use regular)
  • 6 Tbsps vegetable oil
  • salt and pepper to taste
  • Pizza or marinara sauce for serving

Instructions

STEP 1: Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in.

STEP 2: Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.

STEP 3: Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).

STEP 4: One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.

STEP 5: Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.

STEP 6: When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately with marinara or pizza sauce!

http://fabulesslyfrugal.com/2013/05/pizza-stuffed-chicken-breasts.html

Meat tenderizer

 Jaccard 45 Knife Meat Tenderizer

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Spinach Tortellini Soup

February 3, 2013 - Leave a Comment

Spinach Tortellini Soup

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This is such a wonderful recipe for using fresh spinach, your family is sure to love it as much as mine!

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Spinach Tortellini Soup

Ingredients

  • 4 cans (14.5 oz) Chicken Broth
  • 4 cans Water (refill broth cans with water)
  • 2 (9 oz) bags of Cheese Tortellini
  • 3 cups chopped Fresh Spinach (can substitute 1 box frozen spinach)
  • 1 fresh minced Garlic Clove
  • 1 tsp Black Pepper

Instructions

In stock pan add broth, water, & spinach, bring to boil.

Then add garlic, pepper, & tortellini.

Turn heat down to medium, cook 15 minutes.

As an alternative, you can also add shredded chicken.

Serve with your favorite rolls.

Serves 6

http://fabulesslyfrugal.com/2013/02/spinach-tortellini-soup.html

 

Garlic Press

My favorite kitchen tool for this dinner is my Garlic Press!

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Chicken & Veggie Mini Pies

August 19, 2012 - Leave a Comment

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Ingredients

Meat & veggie mixture

  • 1 Tbs. vegetable oil
  • 2 large uncooked chicken breasts, cut into small pieces (I use Zaycon chicken!)
  • 1 can corn, drained
  • 1 cup frozen peas (we like peas at our house so I used 2 cups! You can pretty much use whatever veggies you like.)
  • 1/2 medium onion, chopped
  • 1 cup shredded Cheddar cheese (I only used about 1/2 a cup in this batch because that’s all I had)
  • 1 tsp. parsley flakes (optional)
  • 1 tsp. garlic, minced (optional)
  • Salt & Pepper to taste

Baking mixture

  • 1/2 cup Bisquick Baking Mix
  • 1/2 cup milk
  • 2 eggs

A few coupons that might be helpful…


$.50/1 Bisquick


$1 off any brand cheese, 2lbs+


$.75/1 any brand milk, 1 gallon

Directions

1) Heat oven to 375 degrees and spray regular size 12 ct muffin tin with cooking spray.

2) In a non-stick skillet, heat vegetable oil over medium/high. Cook chicken 5-7 minutes or until there is no pink left in the middle. Add chopped onion and cook another 2 or 3 minutes. Add corn and peas until mixture is heated through. Cool 5 minutes then stir in grated cheese and let melt.

3) In a medium bowl, stir baking mixture ingredients with a whisk until blended. Spoon about 1 tablespoon of the baking mixture into each muffin cup. Top with about 1/4 cup of the chicken/veggie mixture. Spoon 1 tablespoon of the baking mixture on top of the chicken/veggie mixture in each cup.

4) Bake for about 25-30 minutes or until a toothpick comes out clean and tops are slightly golden brown. Cool 5 minutes. Using a knife, loosen the pies from the pan and place on cooling rack. Cool another 10 minutes and serve! I topped mine with a little more grated cheese to melt. Delish!

I haven’t done it myself yet, but Betty Crocker says these little babies can be frozen! Perfect for quickly heating up in the microwave on the go, after school snacks or last minute dinners! You could even make a breakfast version. I’m thinking I’ll try a taco version next time…

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How would you customize these?

Recipe adapted from Betty Crocker 

 

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Money Saving Tips: Don’t Go for Lunch. Go for a Picnic

August 1, 2012 - Leave a Comment


Are you looking for some simple ideas to save money? We have simple solutions that you can easily apply to your lifestyle to save money!

It seems like every time you want to catch up with friends, spending money is inevitably involved.  Whether you go out to lunch or dinner, you can end up spending more on a restaurant tab than what you spent on your last trip to the grocery store.

Instead of spending money on restaurants, why not pack a meal and go for a picnic?  It’s a perfect way to catch up with friends and enjoy a good meal, while still keeping your pocketbook full.

What do you do to avoid spending too much money with friends?

Read more money saving tips. Sign up for daily money saving tips.

Find out why we are giving you a daily money saving tip and how else we are helping you save money in 2012!

 

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Super Moist Hamburgers

May 6, 2012 - Leave a Comment

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I found myself making the same ol burgers every time so I decided to mix things up. These started to come apart on the grill a little bit but they were SOOO moist and delish!

Ingredients

1 lb. ground beef (I used my Zaycon beef.)
1/4 cup dry bread crumbs
1 egg, beaten
2 tbs. mustard
2 tbs. Worcestershire sauce
1 tbs. liquid smoke
tabasco sauce to taste (optional)
garlic salt to taste
salt & pepper to taste

(The meat isn’t pictured and I doubled my batch so I used two eggs.)

Directions

Mix all ingredients together in large bowl.

Form into hamburger patties. Season with salt & pepper and garlic salt.

Cook in a skillet over medium heat (to desired doneness, approx 10-15 min) or throw on the BBQ! Serve with your favorite buns and fixin’s. Enjoy!

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Turkey Enchiladas

November 27, 2011 - Leave a Comment

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes!

Ingredients

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. In a small bowl, combine the cheese, onion, and black olives.
3. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
4. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
5. Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.  Serves 6.

Recipe & Photo Credit

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Take Out Fake Out Black Bean Pizza

August 14, 2011 - 1 Comment

Instead of calling the delivery guy, why not try a little DIY? I found this recipie in a magazine awhile back and …YUM!! It’s fun and easy to make, with lots of variations and the only pizza I don’t feel guilty eating 3 slices of!

Black Bean Pizza

Makes: 4 servings
Prep Time: 12 min.
Cook Time: 20 min.

You will need:

  • 1 15 oz. can black beans, drained and rinsed
  • 1 cup thawed frozen corn kernels
  • 4 plum tomatoes, chopped into 1/4 inch pieces
  • 1/2 cup chopped scallions
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 avocado, diced into 1/4 inch pieces
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 16 oz. pizza dough, regular or whole wheat (I usually use 2 of the Jiffy box pizza doughs. They’re cheap and only need 5 min to rise)
  • 1 cup finely shredded reduced fat sharp cheddar

I also like to add:

  • Chopped olives
  • Cooked chicken breast, finely shredded
  • Chopped red onion

Directions:

1. Preheat the oven to 450 degrees and place and empty baking sheet (or pizza pan) on the middle rack.

2. In a medium bowl, combine the black beans, corn, tomatoes, scallions, cumin, chili powder, avocado, salt, and black pepper, (and whatever else you like!) Set aside.

3. Working on a lightly floured surface, roll the pizza dough into a 13 inch circle. Transfer to warmed baking sheet and crimp the edges slightly to form a lip at the edge of the crust. Top with black bean mixture, sprinkle with the cheese and bake aprox. 20 minutes or until crust is golden brown. Cut into 8 slices and serve!

Recipie and Photo Credit: Fitness Magazine

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Cooking From Your Stockpile

August 7, 2011 - Leave a Comment

recipes cooking dinner planning

We are not just stockpiling food, we are using it in our cooking everyday to feed our families. Find out how you can too in 4 Steps to Becoming the Master of Your Stockpile! Check out more of the recipes we like.  If you have a fabulous stockpile recipe you would like to submit email us at fabulesslyfrugal {at} gmail {dot} com!

Reader submitted Chicken Squash Casserole:   Do you still have Stove Top in your stockpile?  And if you’ve got a garden, you’ve certainly got some squash!  Here’s a tried and true recipe submitted by reader Amber P!  - Cathy

Corn Dog Muffins: Free hot dogs in my freezer? Check. All the ingredients for the muffins in my pantry? Check. Simple dinner idea my kids love. Check and CHECK! -Amber

Lemon Berry Pie-  This is a great no bake recipe for those hot days that uses very common ingredients. ~Kearna

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Cooking From Your Pantry

July 24, 2011 - Leave a Comment

recipes cooking dinner planning

We are not just stockpiling food, we are using it in our cooking everyday to feed our families. Find out how you can too in 4 Steps to Becoming the Master of Your Stockpile! Check out more of the recipes we like.


If you have a fabulous stockpile recipe you would like to submit email us at fabulesslyfrugal {at} gmail {dot} com!

Zucchini Bread – Zucchini season has arrived.  How about baking a few extra loaves of delicious zucchini bread and freezing them to enjoy this winter. ~ Mavis

Turkey Stuffed Zucchini- Another delicious (and low fat) zucchini recipe! – Amber

Grilled Pizza - I finally tried it out and took pictures to prove it!  One word:  DELICIOUS! - Cathy

BLT Pizza-  I love it when the tomatoes ripen in my garden I can eat BLT’s  this is a twist on the sandwich version. – Kearna

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Meal Planning From Your Stockpile Just Got 100 Times Easier!

January 25, 2011 - 10 Comments

Say goodbye to the phrase, “What’s For Dinner???”.

Never again do you have to fret and fear!  We’ve done our best to give you ideas for dinner, based on recent sales (if you have no idea what I’m talking about, then you don’t stop in on Sundays ever, do you!)

But just wait… this tool is so amazing.   It’s called SUPERCOOK.COM (oh yes, it’s super… AND FABULOUS!).

  1. Sign up for a free account.
  2. Enter in a list of all the ingredients you have in your stockpile and pantry.
  3. BAM!!!  In a nano second, you’ve got a links to hundreds and even thousands of recipes you can whip up using those ingredients!  In some cases, you’ll have to grab a few more things… but HELLO!  It does all the work for you!

Don’t even tell me that you’ve known about SuperCook.com for years…

This thing is heaven sent!   OK, back to it…

Here are some tips:

When you start listing all of the ingredients from your stockpile, you might be like me (brain freeze).  Instead of just going off of memory or even going to my stockpile and listing everything out on paper, I just typed in the letter “A”.   A  nice long list of ingredients that started with the letter A showed up, and I just selected everything I knew I had!  On and on I went (and saw names of ingredeints I never knew existed).  It took me a whoppin 5 minutes to do.  And then viola!  Right there to the right was a huge list of recipe ideas!  Neatly categorized into sections of starters, entrees, and desserts (oddly enough, the largest number of results were in the dessert category!).  And guess what – the recipe results come from big recipe sites like allrecipes.com, food.com,  and recipezaar.com (to name a few).

See my fancy results?

Now I can’t say that Cheddar Bacon and Green Onion Muffins are that exciting to me, but I am excited to try Grilled Honey-Dijon Ranch Chicken, or Pineapple Dump Chicken, or what in the heck is Romanov Piroshki??

OK, you convinced yet??? {Be sure to read their FAQ to learn more tips and tricks}

In fact, you can enter in some ingredients right now and see what results you get.  Just use this handy little gadget!

Huge thanks to our bloggy friend Amber
from Coupon Connections NW for letting
us in on her new found secret!

.

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