WHAT WE'RE COOKING? GARLIC PAN FRIED CHICKEN with APPLE LEMON SAUCE

Day 14 of our Freezer/Pantry Challenge and I was just throwing things together to make a nice but easy dish for my family. I definitely didn't expect that everyone wanted seconds and thirds. I'm very happy I made a little extra since that's what the 2 year old and 5 year old asked for lunch today.

4 boneless skinless chicken breast OR 8 tenders
1/2 C flour
1/4 C butter
2 T minced garlic
1 C apple juice
2 T lemon juice
1/2 t pepper

Coat chicken with flour. Melt butter in large skillet over medium heat. Add chicken and garlic. Cook approx 8 minutes on both sides turning once. Remove from skillet and keep warm. Add apple juice, lemon juice and pepper to skillet. Stir and scrape bottom to loosen particles from bottom of skillet. Bring to boil and cook 10 minutes until reduced to about half a cup. Pour over chicken and serve immediately.

WHAT WE'RE COOKING? EGG & BACON STUFFED BISCUIT made in a George Foreman grill

Day 9 of our pantry/freezer challenge. This is actually getting my creative juices flowing. I'm shocked I'm saying this but it's actually fun.

1 can refrigerated Pillsbury GRANDS biscuits

4 eggs

3-6 bacon slices, chopped

cheese (optional)

Spray George Foreman Grill with non stick spray; heat. Meanwhile cook the bacon, drain grease except for 1-2 T. Leave bacon in pan. Add eggs. Cook until done. Set aside. 

Separate dough pieces, 8 in all. Cut a slit in one side of each biscuit, forming a pocket. It was easier for me to have the biscuit on the cutting board and to slice it then. Spoon in approx 1 T egg/bacon mixture into each biscuit. If desired, add cheese. Press edges of biscuit to seal.

Place one biscuit at a time in the grill. Close lid. Cook 3 minutes. Remove to a plate. Repeat. 

My family loved them just the way they were but you could dip them in cheese sauce, gravy, honey or syrup.

WHAT WE'RE ORGANIZING? Organize Your Freezer - Write On The Refrigerator Door with Dry Erase Marker - Yes, Even On Stainless Steel

Last year I kept a list on PAPER of everything that was in the freezer. This year I'm getting smarter about it. Write with a dry erase marker directly on the freezer/refrigerator doors. YES, even on stainless steel! That way it's truly easy to mark off what you use or add to it. 

TIP: If you have more than one freezer & so that you know exactly what you have in one look, use one freezer/fridge like I did to mark exactly what's in each, instead of writing on both freezers. 

WHAT WE'RE MAKING? DECORATED EASTER BUNNY HOUSE with BLONDE GINGERBREAD COOKIE & ROYAL ICING RECIPE

BLONDE GINGERBREAD COOKIES
3 C flour
1 1/2 t baking powder
3/4 t baking soda
1/4 t salt
1 T ginger
1 3/4 t cinnamon
1/4 t cloves
6T butter
3/4 C brown sugar
1 large egg
1/2 C light Karo syrup
2 t vanilla

In a mixer, mix dry ingredients. Incorporate butter. Add sugar and egg. Then vanilla and Karo. If too "sandy", add more Karo, 1 T at a time until dough forms. Use sprinkled flour to help form cookies and prevent it sticking to your hands.

Using a Pampered Chef or other cookie mold, press the dough into a floured mold, only one mold at a time. Do not oil the mold as the dough will stick to it. As you quickly turn it over with your hand underneath to catch the molded cookie, then carefully place on a parchment lined cookie sheet, 1.5" apart. Bake in preheated oven of 375 degrees for around 10 minutes.

ROYAL ICING
You can make this ahead of time for easy use.
Combine 3 egg whites, at room temperature, 1 lb powdered sugar, 1 t vanilla and 1/2 t cream of tartar. Beat with mixer for 7 to 12 minutes or until frosting has very stiff peaks. Keep frosting covered with damp cloth at all times to prevent crust from forming. Makes about 3 cups.

Use this frosting as glue to make house or other structure. 

Decorate with candy and chocolate.

WHAT WE'RE BAKING? GLUTEN FREE ALMOND CRUST FOR PIES, QUICHES OR TARTS

2 C almond meal/flour (I buy mine at Trader Joe's - 2 lbs for $5)
1/2 t sea salt
2 T coconut oil
1 egg
Pulse all ingredients in a food processor until it becomes a ball. Press into 9" tart pan or pie plate using wet fingers. For unbaked pies, bake at 400 degrees for 8-10 minutes or until slightly golden. Fill with filling and continue with your own recipe. For baked pies, fill will filling and bake to recipes directions.

WHAT WE'RE EATING? BANH MI SALAD

This is a homage to my sister Kenzie because of her obsession with anything salad & my mother-in-law Latayne because of her love for Vietnamese cuisine.

The other day I was watching The Chew while working out on the elliptical at the gym. Yes, I know what you're thinking, why is she watching a show about eating and cooking while trying to get rid of that butt she has from all that food she eats and cooks. But I love cooking shows. Anyway, someone on The Chew mentioned something about making Banh Mi's and I thought "Hey I could totally come up with my own sugar free, gluten free version of a Banh Mi." And so it began.

I served this salad a la carte but you could put it together before serving if you'd prefer.

Marinated Vegetables
In a saucepan: 1 C rice vinegar or apple cider vinegar, 1/2 C water, 1/2 C sugar or stevia. Bring to boil over medium heat. Cook 1 minute to dissolve sugar. Set aside and cool. Meanwhile using a mandolin, slice 2 peeled carrots, 4-6 radishes, 1/2 onion & 2 cucumbers into a bowl. You can also use a knife to cut very thinly or grater. Pour liquid over vegetables and store in refrigerator for at least 30 minutes to marinate and crisp up.

Roasted Chicken
Now you could spend hours roasting a chicken or you could just buy a roasted chicken from your local grocery store. De-bone & remove skin. Shred or cube chicken. Place in a bowl and set aside or in refrigerator until ready to serve.

Cilantro Lime Dressing
In a blender or food processor, blend until smooth: 1/4 C Mayo (I use no sugar added mayo from Whole Foods), juice of 1 lime & 1-2 T fresh cilantro. Place in a bowl and put in refrigerator until ready to serve.

TO SERVE
Serve spinach or lettuce with chicken, dressing, marinated vegetables, fresh slice jalapenos, fresh mint or basil leaves.

OPTIONAL
To add as a side or for those that aren't crazy about salads and would rather have a banh mi sandwich, you can always slice a fresh French baguette, place it under the broiler to toast.

KEEPING THE KIDS OCCUPIED ACTIVITY: In the doctor's office

Most of us either don't have a choice sometimes to leave our children with someone trustworthy or choose to take our children everywhere with us. Whatever the case, when going to the doctor's office, it can be daunting with your children with those wait times. Today was not exception. Two hours, yes, two hours was our total time in my doctor's office this morning. If I hadn't have brought colors, I might have lost it. I allowed my children to draw on the paper lined patient table in our room while we were waiting. I came up with little games like draw a square. Now draw a triangle on top of the square. Now a small rectangle at the bottom of the square, etc. Then they had to guess what it was. (a house) It was so much time waiting, I taught my 4 year old how to solve addition problems using dots + dots = answer then onto numbers. We made the best of it and had a great time together. So next time you are taking your children to the doctor's office, bring some colors.

WHAT WE'RE EATING? COCONUT STRAWBERRY ROMANOFF ICE - Paleo & Diabetic friendly

Being obsessed thinking about wanting to eat a whole pint of non-Paleo Strawberry Romanoff, I had to come up with some sort of solution to satisfy my craving and not fall off the wagon. So the rum is not Paleo, but if it doesn't bother you, then live a little.

In a food processor or blender, blend well:

1 can full fat coconut milk, chilled

1/4 C coconut sugar
1/4 C powdered stevia

1/2 t cinnamon

2 dashes nutmeg

1/2 t - 1 T dark rum, depending on how much you like

Mix well and freeze. Scoop out and serve alone or with strawberries, bananas, blueberries, etc.

WHAT WE'RE EATING? FRENCH STRAWBERRY ROMANOFF

I remember my mother and aunt making this when I was a kid and not sharing. Now I understand why! Ryan & I will barely share with our kids either. It's TOO good! Such selfishness. HA! So my mother told me it would serve 10-15 people. That's if people are being nice. Just saying. It's so good, you'll want to be selfish and lick the bowl clean.

1 pt sour cream

1 C brown sugar

1/2 t cinnamon

2 dashes nutmeg

1 T dark rum

Mix well and chill. Serve with strawberries, bananas, blueberries, etc.

WHAT WE'RE BAKING? DARK CHOCOLATE DATE BROWNIES with CHOCOLATE DATE SAUCE - Paleo & Diabetic friendly

Don't expect these babies to be gooing with sweetness. But if you're a dark chocolate fan, these will hit the spot. 

Dark Chocolate Date Brownies

In a food processor:

1 C almond flour

1/4 t sea salt

1/4 t baking soda

4 oz 100% cacao chocolate (I use Ghiradelli)

Add:

2/3 C pitted dates - My favorite dates are from DATE LADY

3 large eggs

1/2 C melted coconut oil

stevia to taste

Smooth out into an 8x8 greased baking dish.

Bake in preheated oven 350° for 18-22 min.

Cool for at least an hour. 

Chocolate Date Sauce

1 C almond milk

1/2 C unsweetened cocoa powder

3/4 C pitted dates (about 12) - My favorite dates are from DATE LADY

1 t coconut oil

1/2 t unsweetened vanilla

1/4 t sea salt

2 T honey

Place all ingredients in a blender and process until smooth.