Breaded Stuffed Baked Chicken (stuffed with cheese and dariy free variation)


Breaded Stuffed Baked Chicken

Ingredients Measurements
Red bell peppers, finely copped ½ cup
fat free feta cheese, crumbled ½ cup
gorgonzola cheese, crumbled 1/3 cup
sharp cheese ¼ cup
garlic powder ½ teaspoon
black pepper 1 ½ teaspoon
west meadow white bread crumbs 1 cup
parmesan cheese 1 tablespoon
salt ½ teaspoon
low-fat Butter 2 tablespoons
boneless skinless chicken breasts 4 (6oz) Breast

Preheat oven to 425°F. Serves 4

  1. Combine the red bell peppers, feta, gorgonzola and pepper in a bowl and set aside.
  2. Combine the bread crumbs, garlic, salt, black pepper, and the parmesan in a bowl and
  3. Slice into each chicken breast to form a “pocket.”
  4. Take the chicken and cover the whole chicken  with the bread crumbs
  5. Fill each pocket with about 1/4 of the pepper and feta mixture.
  6. Take each piece of foil and place 1/2 Tbsp margarine in the center. Place each breast on the margarine inside the foil.
  7. Fold the foil into packets and bake for 20-25 minutes or until the meat in no longer pink. Serve with a good helping of steamed veggies.

Gluten Free, Dairy Free German Chocolate Cake


 Gluten-Free Dairy-Free Coconut-Pecan Frosting

Ingredients Measurements
Eggs (yolks) 4 yolks
Unsweetened Coconut Milk 1 can (13.5 oz)
Vanilla 1 ½ tsp
Sugar 1 ½ cups
Earth Balance (Vegan Butter) ¾ cups or 1/12 sticks
Flake Coconut 1 pkg. (7oz)
Pecans 1 ½ cups


  1. Beat the yolks, coconut milk and vanilla in a large sauce pan with a whisk until incorporated.
  2. Add sugar and butter: cook on medium heat for 12 minutes or until golden brown, stirring constantly.
  3. Remove from heat and add the coconut, pecans mix until is all incorporated.
  4. Let cool to room temperature. 

Gluten-Free Dairy-Free German Chocolate Cake

Ingredients Measurements
Baker’s German’s sweet Chocolate 1 pkg. (4oz)
Water ½ cup
Kari’s Gluten-Free Pastry Flour 2 cups
Baking Soda 1 tsp
Salt ¼ tsp
Earth Balance (Vegan Butter) 1 cup (2 sticks)
Sugar 2 cups
Eggs (yolks) 4 yolks
Eggs  (whites) 4 whites
Vanilla 1 tsp
Almond Milk 1 cup
Dairy Free Coconut- Pecan Frosting N/A


Preheat oven to 350* degrees and cut three (9- inch) circles of parchment or wax paper; grease sides of the pans.

  1. In a microwaveable bowl heat the chocolate and the water in a microwave on High for

1 ½ to 2 minutes. Stir until chocolate is melted.

  1. In a mixing bowl beat the egg white on high speed until a stiff peak is formed and set aside
  2. In a small mixing bowl mix the flour, baking soda and salt; set aside
  3. Cream vegan butter and sugar in a mixing on medium speed until light and fluffy.
  4. Add egg yolks one at a time mix until incorporated
  5. Add the chocolate and vanilla. Mix well
  6. Add the flour mixture and almond milk. Alternating between the two starting with the flour. Mixing until all is incorporated.
  7. Fold egg whites into the batter. Pour evenly into the cake pans
  8. Bake for 30 minutes. Use the toothpick test to check the doneness of the cake. Cool in pans 15 minutes. Remove from pans and set on wire racks; let cool for at least 2 hours. This to allow the cake to be the perfect temperature to begin frosting.

10.  Frosting the Cake

1)      After the cake is cool spread the Dairy Free Coconut- Pecan Frosting in between the layers and on top of cake.

2)       Eat and Enjoy!

Published in: on March 19, 2010 at 3:55 pm  Comments (2)  
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Low Fat Turkey Lasagna

Low Fat Turkey Lasagna

Ingredients Measurements
Extra lean ground turkey 1 lb
Hunts tomato sauce  15 oz. can
Bell pepper chopped  (any color will do fine) 1 cup
Onion chopped 1/2 cup
Nutmeg 1 teaspoon
Garlic powder 1/2 teaspoon
Tinkyada brown rice lasagna noodles (or other brand) 1 (8 ounce) box
Polly-o fat-free ricotta cheese 30 ounces about 4 cups
Cabot shredded reduced-fat mozzarella cheese 8 ounces
Cabot extra sharp cheddar 1/4 cup grated
Egg 1
Salt 1 teaspoon
Ground black pepper 1/4 teaspoon
Italian Seasoning (I get mine form Healthy Living) 1 tablespoon


Preheat oven: 350*

  1. Brown meat in large (>3qt) saucepan (a trick I use to help brown is use a little bit of Marsala but you can use any other liquid. Like water)    
  2. Add pepper and onions, tomato sauce, Italian seasoning, nutmeg, garlic powder, Simmer for 15-20 minutes. Meanwhile, continue with next 3 steps.(note if you if you use any liquid to help brown the meat. You will want the liquid to be gone or mostly gone before adding this step)  
  3. Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
  4. Combine ricotta, cheddar, 1 ½  cups of the mozzarella, egg, salt and pepper for filling.
  5. In a 13″x9″ baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
  6. Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
  7. Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
  8. Allow to stand for about 10 minutes before cutting for easier handling.
Published in: on March 12, 2010 at 5:55 pm  Leave a Comment  
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Over The Top Apple Crisp

Over the Top Apple Crisp

Ingredients Measurements
Apples (peeled and sliced) 4 pounds & 8 ounces
Kari’s Pastry Flour 2 cups
Salt ¾ teaspoon
Sugar (in two parts) 1st part ¾ cup2nd part ½ cup
Egg 1 large egg
Baking powder 2 teaspoons
Butter (melted) ½ cup or 1 stick
Gluten Free Rolled Oats From Cream Hill Estates ½ cup
Cinnamon ¾ teaspoon
Rum 3 cups
Apple Cider ¼ cups
  • Take 2 pounds, 4 ounces of the apples and let them soak in a container with the rum, apple cider, and the 2nd part of sugar over night. (You can substitute the rum for more cider if need)

Preheat oven at 350*

  1. Take the Apples that have been soaking over night and drain the rum into a sauce pan. (We’re going to use it to make our Rum Cider Sauce). Then in well greased 9’x13’ pan and place all the 4 pounds 8 ounces into the pan.
  2. Pour the Rum Cider Sauce (see bottom of page for the recipe) over the apple and mix until the apples are coated.
  3. In a small mixing bowl mix Kari’s Pastry Flour, Salt, 1st part Sugar, Baking Powder, Gluten Free Oats, and Cinnamon. Mix until incorporated.
  4. Take the melted butter, egg and mix into the flour mixture. Mix until texture becomes crumbly.
  5. Place crumble mix over the apples. Make sure to cover the whole top.
  6. Bake for 30 minutes or until it begins to bubble.
  7. Take out and let cool for 5 minutes and enjoy.

Rum Cider Sauce

Ingredients Measurements
Rum 3 cups
Apple Cider ¼ cup
Sugar 1 cup
Cinnamon ¾ teaspoon
Arrowroot 1 tablespoon
  1. Pour the rum, apple cider, sugar and cinnamon into a sauce pan. Stir until the sugar dissolves.
  2. Cook on High for 5-10 minutes or until it begins to boil. (This will cook out most of the alcohol).
  3. Take off heat. Place a cup of the liquid in a small bowl with the arrowroot mix until the arrowroot dissolves. (this is called a slurry)* Note you can use Cornstarch but you will have to double the amount.
  4. Place the sauce pan back on to medium low or low heat. Pour in the slurry stir until the slurry is fully incorporated.
  5. Stir every so often and let the liquid reduce for 5 more minutes.
  6. Take of heat and let cool for 2 minutes. Consistency should be like a light syrup.
Published in: on March 5, 2010 at 3:47 pm  Comments (1)  
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