One-Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again.



Ingredients

• 4 – 6 Tablespoons butter or vegan butter, divided
• 1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
• homemade seasoned salt and pepper (see notes)
• 2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
• 1 Tablespoon dried minced onion
• 1 teaspoon dried minced garlic
• 2 Tablespoons dried parsley flakes
• 8 cups gluten free chicken stock
• 2 small chicken breasts (14oz), cut into bite-sized pieces

Directions

1. Melt 2 Tablespoons butter in a soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
2. Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure rice doesn’t stick to the bottom of the pot as it comes to a boil.
3. Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.
4. Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve.

This Paleo + Whole30 creamy tuscan chicken is an easy one pan meal. It’s full of creamy, dairy-free goodness that will hit the spot when you’re in the mood for comfort food.



Ingredients

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tsp sea salt
• 1 tsp pepper
• 4 chicken breasts
• 2 tbsp ghee
• 1/4 cup chicken broth
• 2 tbsp arrowroot starch
• 1.5 cups full fat coconut milk
• 1/2 cup sun dried tomatoes
• 1/4 cup basil chopped
• 3 cups spinach
• Chopped parsley optional topping

Instructions

1. Prepare shallot and garlic as noted. Place Italian seasoning, sea salt and pepper in a small bowl and mix.
2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with the Italian seasoning mix.
3. Heat a large skillet over medium heat and add ghee.
4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
5. While the chicken is cooking, whisk together chicken broth and arrowroot starch.
6. Remove chicken from the skillet and set aside. Lower the heat to medium.
7. Add more ghee if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
8. Add coconut milk, chicken broth, sun dried tomatoes and basil to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
9. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for about 5 minutes, or until the chicken is fully cooked.
10. When the chicken is almost finished, add in the spinach. You might have to add it in in batches. Stir the spinach in until wilted.
11. Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with chopped parsley (optional).

Indulge yourself with this easy, creamy, delicious Chicken Cordon Bleu Casserole for dinner. Kids, husbands, and wives a like are sure to LOVE this dish!



Ingredients

Base:

1. 1 large rotisserie chicken, meat removed and pulled (about 5-6 C)
2. 1/2 pound sliced deli-style black forest ham, chopped
3. 1/2 pound sliced swiss cheese
4. Sauce:
5. 4 Tb butter
6. 4 Tb flour
7. 3 C milk
8. 2 Tb lemon juice
9. 1 Tb dijion mustard
10. 1 1/2 tsp salt
11. 1/2 tsp smoked paprika
12. 1/2 tsp pepper

Topping:

• 4 Tb melted butter
• 1 1/4 C seasoned bread crumbs
• 1/4 C parmesan cheese

Instructions

1. Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.

2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.

3. Turn the heat to high and cook until the sauce thickens and boils completely, whisking often. Remove from the heat and add the remaining sauce ingredients. Pour the finished sauce over the base layer already in the dish.

4. In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs. Sprinkle over the top of the dish and bake for 45 minutes. Allow to cool for 10 minutes before serving so the sauce will thicken just a bit.

Avocado Egg Salad – no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.



INGREDIENTS

• 2 avocados
• 8 eggs
• a handful of dill
• a handful of parsley
• juice of one lemon
• a pinch of salt
• a drizzle of olive oil (as needed)

INSTRUCTIONS

1. Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
2. Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
3. Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.

NOTES

• I LOVE LOVE LOVE this avocado egg salad on an everything bagel. It’s just dreamy.
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• Taste and adjust as you go – I like mine with a little more of a bite so I go heavy on the lemon juice and dill.

These Garlic Brown Sugar Pork Chops are such a delicious blend of flavors, and is sure to be a new family favorite!



INGREDIENTS

• 2 Bone in thick pork chops, about 1 inch thick
• 3 tablespoons garlic minced
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• 1/2 teaspoon red pepper flakes
• 3 tablespoons brown sugar
• salt and pepper
• fresh parsley chopped

INSTRUCTIONS

1. Preheat oven to 400 degrees. Season pork chops with salt and pepper.
2. Heat vegetable oil in a oven safe skillet (I use cast iron) on medium high heat. Sear the pork chops for 3 minutes on each side. Remove and set aside
3. In the same skillet reduce heat to low and add butter, garlic, brown sugar, red pepper, and whisk until combined, simmer 2-3 minutes. Add pork chops back into the pan and coat with sauce.
4. Place oven safe skillet in the oven and bake 8-10 minutes or until internal temperature of pork chops reaches 145F
5. Remove pork chops and let rest 5 minutes. Garnish with fresh chopped parsley and serve!

NOTES

• If your using a thinner pork chop just cut back on the cooking time a minute or two.

Baked Mozzarella Chicken Rolls: easy, delicious, and beautiful with fresh basil and a delicious tomato sauce. This meal has summer dinner written all over it.



This recipe for Baked Mozzarella Chicken Rolls is easy, delicious, and beautiful!

INGREDIENTS

• 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
• 1 cup whole wheat Italian style bread crumbs
• 6 tablespoons grated Parmesan cheese, divided
• 5 ounces fresh baby spinach
• 1 clove minced garlic and olive oil for sauteeing
• 1/2 cup part-skim ricotta cheese
• 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
• 3 ounces fresh mozzarella cheese, thinly sliced
• 1 cup marinara sauce
• fresh basil for topping

INSTRUCTIONS

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES

• Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly. 

French Onion Salisbury Steak is a delicious take on a classic dinner recipe!  This comfort food is so easy to make and has the most amazing savory gravy!



Ingredients

• 5 Tablespoons Butter
• 2 Medium Yellow Onions, Thinly Sliced
• 1 Large Egg
• 2 Tablespoons Worcestershire Sauce Divided
• 2 1/4 Cups Beef Broth, Divided
• 1 1/2 Pounds Lean Ground Beef
• 1/3 Cup Panko Breadcrumbs
• 2 teaspoons Italian Seasoning
• 2 teaspoons garlic powder
• Salt & Pepper, To Taste
• 1/3 Cup Flour
• 8 Slices Provolone Cheese
• 1/2 Cup Shredded Parmesan Cheese

Instructions

1. Melt the butter in a large skillet over medium-high heat. Add the sliced onions, one Tablespoon of Worcestershire sauce, and 1/4 cup of the beef broth to the skillet and stir to coat the onions.
2. Continue cooking the onions, stirring occasionally for 6-7 minutes until soft and golden.
3. Meanwhile, in a large bowl add the ground beef, egg, 1 Tablespoon of Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt and pepper.
4. Use your hands or a large spoon to gently mix the beef mixture until everything is well combined.
5. Form the beef mixture into 5 even balls, then flatten into patties, set aside on a plate or cutting board.
6. Once the onions have softened, scoot them to the side and add the patties to the pan.
7. Fry the patties for 4 minutes per side, then, remove to a plate.
8. Stir the onions around in the pan, then sprinkle the flour over the onions and cook, stirring constantly for one minute.
9. Slowly pour the remaining beef broth into the skillet, stirring constantly and scraping any browned bits from the bottom of the pan.
10. Reduce the heat to medium-low, and add the patties back to the pan.
11. Top each patty evenly with the cheese. Cover the skillet and simmer for 6-8 more minutes until cheese is melted, gravy is thickened, and the meat is cooked through.

Source : thesaltymarshmallow