Tortilla Chip Chicken is one of my husbands favorite recipes for dinner.  There is an ongoing disagreement at our house as to whether to call the evening meal dinner or supper.  I have always called it dinner.  His argument is that Jesus had a last “supper” not a last “dinner”.  What do you call it at your house? Whatever you call it, this chicken makes a great addition to that meal!

 

RECIPE:

Tortilla Chip Chicken

Serves 6

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. 4 boneless chicken breasts
2. 3 cups crushed tortilla chips
3. 1 cup shredded mozzarella cheese
4. 1 cup mayonnaise
5. 1 tablespoon garlic powder
6. 1 tablespoon chili powder
7. 1 tablespoon cumin
8. 2 teaspoons lime juice
9. salt to taste

Instructions

1. 1. Preheat oven to 350.
2. 2. Line baking pan with parchment paper.
3. 3. Mix crushed tortilla chips and mozzarella cheese together in a large bowl then set aside.
4. 4. In another bowl mix mayonnaise, garlic powder, chili powder and cumin. Then add the lime juice and stir until blended.
5. 5. Slice each of the chicken breast to create 8 thin sliced breasts.
6. 6. Coat each side of the chicken breasts with the mayonnaise mixture. Then dip each breast into the chip mixture. Make sure the breast is well coated with chips. Place each breast on the baking pan and sprinkle with a little salt.
7. 7. Bake for about 20-25 minutes or until lightly browned.

Notes

1. I use plain tortilla chips but flavored Dorito chips would work as well. I also use mozzarella cheese due to food sensitivities but any other type of shredded cheese would also be good.

By Roseann Hampton

Adapted from Bacon, Butter, Cheese & Garlic

It’s pumpkin spice season and these Pumpkin White Chocolate Snickerdoodles make a wonderful fall treat! They are full of aromatic spices and smell really delicious while cooking.  The pumpkin puree in the recipe creates a wonderfully soft, moist cookie. I got this recipe from Sally’s Baking Addiction – check out her site here.

Pumpkin White Chocolate Snickerdoodles

Yields 36

Write a review

Save Recipe

Print

Prep Time

45 min

Cook Time

10 min

Total Time

55 min

Ingredients

1. 1/2 cup butter
2. 1/4 cup packed brown sugar
3. 1/2 cup sugar
4. 1 teaspoon vanilla extract
5. 1/2 cup pumpkin puree
6. 1 1/2 cups flour
7. 1/4 teaspoon salt
8. 1/4 teaspoon baking soda
9. 1/4 teaspoon baking powder
10. 1 1/2 teaspoons cinnamon
11. 1 teaspoon pumpkin pie spice
12. 3/4 cup white chocolate chips
13. additional 1/4 cup sugar and 1 teaspoon cinnamon mixed for coating

Instructions

1. Melt butter in medium size bowl. Then add sugars and vanilla and mix well. Add the pumpkin and stir until smooth.
2. In a large bowl mix the flour, salt and baking soda, cinnamon and pumpkin pie spice.
3. Pour the wet ingredients into the dry ingredients and mix well. Then fold in the white chocolate chips. The dough will be soft.
4. Refrigerate dough for 30 minutes.
5. Preheat oven to 350. Line baking sheets with parchment paper.
6. Roll dough into 1 inch balls and roll each ball into cinnamon-sugar mix. Place balls on baking sheet then flatten slightly.
7. Bake for approximately 10 minutes. Cool the cookies for at least 10 minutes before removing them from the pan. They will be very soft.

By Roseann Hampton

Adapted from Sally's Baking Addiction

Gluten free pumpkin chocolate chip cookies are full of fall spices.  They are also refined sugar free. I revised this snickerdoodle recipe to come up with these delicious bite-sized cookies. I hope you enjoy them!

 

Recipe

Gluten Free Pumpkin Chocolate Chip Cookies

Yields 36

Write a review

Save Recipe

Print

Prep Time

45 min

Cook Time

10 min

Total Time

55 min

Ingredients

1. 1/2 cup butter
2. 1/2 cup honey
3. 1/4 cup splenda or truvia
4. 1/2 teaspoon vanilla extract
5. 1/2 teaspoon pumpkin extract
6. 1/2 cup pumpkin puree
7. 1 1/2 cups gluten free flour mix
8. 1/2 teaspoon xanthan gum
9. 1/4 teaspoon salt
10. 1/4 teaspoon baking soda
11. 1/4 teaspoon baking powder
12. 1 1/2 teaspoon cinnamon
13. 1 teaspoon pumpkin pie spice
14. 3/4 cup sugar free chocolate chips
15. additional 1/4 cup sugar mixed with 1/2 teaspoon pumpkin pie spice for coating

Instructions

1. Melt butter in medium sized bowl. Then add sugar, honey, vanilla and pumpkin extracts and mix well. Add the pumpkin puree and stir until smooth.
2. In a large bowl combine gluten free flour, baking soda, baking powder salt, xanthan gum, cinnamon and pumpkin pie spice.
3. Next, pour the wet ingredients into the flour mixture and mix well. Then fold in the chocolate chips. The dough will be soft at this point.
4. Refrigerate the dough for 30 minutes.
5. Heat the oven to 350. Line baking pans with parchment paper.
6. Roll dough into 1 inch balls then roll each ball into the sugar/pumpkin pie spice mix.
7. Place each ball on the baking sheet and flatten. They will not get larger while baking.
8. Bake for 10 minutes then let cool for 10 minutes before removing them from the pan.

By Roseann Hampton

It is still in the upper 80’s during the day here in Houston so it is not feeling much like fall outside.  Cooler weather sure would be nice but somehow eating pumpkin spice flavored foods seems to help! These Gluten Free Pumpkin Spice Pancakes have a good flavor without being overly sweet. They do not contain any eggs, butter or sugar which makes them a healthier alternative to regular pancakes. I hope you enjoy these pancakes and if you do, check out these gluten free blueberry pancakes as well!

Happy Fall!

What is your favorite pumpkin spice flavored food?  Leave a comment!

Gluten Free Pumpkin Spice Pancakes

Yields 4

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. 1/2 cup plus 2 tablespoons gluten free multi-purpose flour
2. 1/2 cup plus 2 tablespoons almond flour
3. 3/4 teaspoon baking powder
4. 1/4 teaspoon salt
5. 1/4 teaspoon xanthan gum
6. 1 cup unsweetened vanilla almond milk
7. A few drops liquid stevia
8. 1/2 teaspoon pumpkin (or vanilla) extract
9. 1/3 cup pumpkin puree

Instructions

1. Preheat skillet to 350.
2. Mix all the dry ingredients in a large bowl.
3. In another bowl mix almond milk, stevia and pumpkin extract. Then add pumpkin puree and stir making sure the pumpkin puree is mixed in well.
4. Blend wet ingredients into the dry ingredients, mixing well.
5. Lightly grease your griddle. Then add batter onto the griddle. The batter is thick so use your ladle to spread it to the desired size of your pancake. Cook for about 5 minutes on each side. Depending on the thickness of your pancake you may need to cook them longer to make sure they are cooked through.

By Roseann Hampton

Gluten Free Penne Sausage Bake is a great recipe for cooler weather.  It can be made in the crockpot or in the oven.  I use this homemade spaghetti sauce in the recipe and sprinkle the top with red pepper flakes which makes a nice sweet/spicy combination!  Enjoy!

 

Gluten Free Penne Sausage Bake

Serves 6

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 1- 12oz package gluten free penne pasta
2. 2-3 cups homemade spaghetti sauce or 1 jar purchased
3. 1- 8oz package shredded mozzarella cheese
4. 1 lb mild Italian sausage
5. 1/2 onion, chopped

Instructions

1. Preheat over to 350 degrees.
2. Cook pasta as directed on package. Then drain and pour into a casserole dish. I use an 11" x 7" dish.
3. While pasta is cooking, cook sausage and onion in a frying pan until sausage is cooked through. Then spoon sausage over pasta in dish.
4. Add the spaghetti sauce into the dish and mix everything together.
5. Top with mozzarella cheese. Then cover with foil and bake for 20-25 minutes. Remove foil and continue cooking for about 5-10 more minutes until cheese is bubbly.

Crock Pot Directions

1. Line crock pot with liner then spray liner with cooking spray.
2. Follow directions above except spoon pasta, sausage and spaghetti sauce into the crock pot. Either mix the mozzarella into the pasta mixture or sprinkle it on top.
3. Bake on low for about 8 hours.

Notes

1. I love eating mine sprinkled with red hot pepper flakes.

By Roseann Hampton

These Grain Free Pumpkin Spice Raisin Muffins are so moist and flavorful.  In addition, they are grain free, dairy free and refined sugar free.  Since they have such health ingredients, they make a great breakfast or even a snack or dessert. Furthermore they stay fresh in a covered container for 3-5 days! And they made the house smell absolutely wonderful when they were baking.  Finally, I hope you enjoy these delicious muffins!

 

Recipe:

Grain Free Pumpkin Raisin Muffins

Yields 12

Grain free, dairy free and refined sugar free muffins

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. 2 cups almond flour
2. 1 tablespoon of coconut flour
3. 1 tablespoon of cinnamon
4. 1 1/2 teaspoons of pumpkin pie spice
5. 1/2 teaspoons of baking soda
6. Pinch of salt
7. 1 egg
8. 1/2 cup of honey
9. 1/3 cup of almond milk
10. 1/4 cup of coconut oil, melted
11. 1 cup pumpkin puree (not pie filling)
12. 1 cup raisins

Instructions

1. Preheat oven to 350 and line muffin tin with paper or silicon liners.
2. Mix all dry ingredients (almond flour through salt) in a medium bowl.
3. Then mix all wet ingredients (egg through pumpkin puree) in a large bowl.
4. Slowly mix dry ingredients into the bowl with the wet ingredients. Stir until well blended. Then add in raisins.
5. Scoop batter into paper-lined muffin tins until almost full.
6. Bake 25-30 minutes or until toothpick comes out clean.
7. Let cool before eating.

Notes

1. These last 3-5 days covered in a container or can be frozen to eat later.

By Roseann Hampton

Adapted from Paleo Newbie