Honey Chicken

This is my new favorite meal (do I say that too much?) - it is healthy, extremely flavorful, and excellent as leftovers.  I found it on pinterest, and just adapted it to be gluten free.  It goes excellent over brown rice.

Honey Sauced Chicken

1 pkg chicken tenders (approx. 1.25 lbs)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup low sodium gluten free soy sauce (I like Tamari)
1/8 cup chopped onion
1/8 cup ketchup

Pour the remaining sauce over rice...mmm.

1 Tbsp. canola oil
1 clove fresh garlic, minced
1/4 tsp. red pepper flakes

Preheat oven to 350 degrees.  Dice your chicken into small bite-sized chunks and season both sides with salt and pepper.  Place chicken pieces into an 8 x 8 baking dish.

Combine the rest of the ingredients in a small bowl to create the honey sauce.  Pour the sauce over chicken.  Bake for 20 minutes, stirring half way through. 

I hope you enjoy this delectable dinner as much as I do!

Italian Cheddar Bake

Okay, so I will go ahead and admit that this recipe is not low-fat weight-watcher quality, but it tastes pretty darn good.  If you have a husband with a huge appetite like I do, you'll get one healthy serving in and the rest will be history.  I can only find this macaroni and cheese at Randall's, so start looking around now.

Italian Cheddar Bake

1 box Annie's gluten free creamy deluxe macaroni and cheese
1 lb. lean ground beef
1 can (14 oz) italian-style stewed tomatoes, undrained
1/2 tsp dried basil leaves
1 cup shredded cheddar cheese


Preheat oven to 400 degrees.  Prepare the Annie's mac-n-cheese as directed on the package.  Meanwhile, brown your beef in a large skillet; drain.  Add tomatoes and basil to beef and mix well.  Bring back to a boil. 

Add the fully prepared macaroni and cheese to the beef mixture.  Stir well.  Spoon into a medium-sized casserole dish and sprinkle lightly with cheese.

Bake for 10 minutes or until the cheese is melted and the dish is heated through.  Yields 4 servings.