I came up with this recipe at lunch today and thought I'd share it. You can use pork, chicken, turkey cutlets or even fish. It is on the "Shake-N-Bake" principle.
Bear in mind, I'm always cooking for a crowd, so I'm just going to approximate it for four servings.
Really Easy Baked Chicken Breasts, Allergy Friendly!
4 boneless, skinless chicken breasts
Cooking oil
First, put about 2 tablespoons cooking oil into a dish that is large enough to accommodate your meat, one piece at a time. Dip the meat into the oil and set it on a baking sheet or someplace else while finishing preparations. Meanwhile, pre-heat the oven to 400F.
Sprinkle each piece of meat with an allergy safe seasoning salt (like Adobo
) or sea salt and pepper to taste.
In another dish combine about 1/3 cup each of cornstarch and corn meal. Add about 1 teaspoon Italian seasonings
and 1/4 teaspoon garlic granules. Mix them well, then dip the chicken one piece at a time in the breading mixture. Coat it thoroughly and shake off the excess. Place the meat back onto the baking sheet so that the pieces aren't touching. Bake the chicken for about 30 minutes or until it is becoming golden.
Enjoy!
cSharron Long and Adams Media, all rights reserved
We had this for my daughter's going away to college party. Folks who normally eat sugar, etc., all raved about it. We sure enjoyed it!
Hot Fudge Pudding Cake without sugar, eggs, dairy, wheat or soy!
2 cups non-wheat flour mix
1/2 cup fructose
1/2 cup Stevia in the Raw measurable
1/4 c cocoa powder
1/2 teaspoon salt
1 cup goats milk or rice milk
1/4 cup melted lard or olive oil
Topping:
1/2 cup fructose
1/2 cup cocoa
1/2 teaspoon vanilla
3 1/2 cups hot water
Preheat the oven to 350F.
Combine the first five ingredients in a mixing bowl. Add the milk and fat. Pour the batter into a 9"x13"x2" pan.
In another bowl, stir together the topping fructose and cocoa powder. Sprinkle it over the cake batter. Add the vanilla to the water in a measuring container. Pour it over the batter as well.
Bake the cake for 45 minutes. It will be gooey. Enjoy!
Back when I was writing strictly low carb recipes, I made something like these cookies. They were so good that I destroyed the recipe! I hope you enjoy these wheat, soy, dairy, egg and sugar free treats.
Allergy-friendly Pumpkin Raisin Cookies
In a mixing bowl with a mixer on medium speed, combine:
1/2 cup lard (or other solid fat you can tolerate)
1 cup canned pumpkin
1/2 teaspoon salt (omit if using salted butter)
1/2 cup Stevia in the Raw, measurable
2/3 cup dextrose
Add:
1 tablespoon ground flax meal
mixed with 3 tablespoons warm water, allowed to rest about 5 minutes to thicken
1/2 tablespoon vanilla
Combine then gradually add to the sweetener mixture on medium/low speed:
2 cups flour mixture
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Stir in by hand:
1 cup raisins
1/2 cup walnuts
(optional)
Scoop by 1/4 cupfuls or ice cream scooper-fulls onto parchment lined baking sheets. Pat the tops of the cookies to flatten them slightly. Allow about 2" between cookies. Bake for about 13 minutes. The cookies should still be very soft, but not bubbly. Remove the cookies from the oven and allow them to rest for about 5 minutes on the baking sheet before transferring them to paper towels to cool. Once cooled, place them into an airtight container with paper towels between each layer of cookies. Makes about 20 cookies.
cSharron Long and Adams Media Corp, all rights reserved.
with 2/3 cup hot water allowed to rest several minutes
to the dry ingredients before mixing.