Makeover Gluten Free Fettuccini Alfredo

I apologize for not posting any recipes for a while, but I have been low on funds so I have been making do with simple recipes that are not worth sharing...lol. However, I was craving alfredo and knew that I would have to get creative because I don't have any 'cows' milk in my fridge as I drink almond milk. I did have however some sour cream and Greek yogurt. Many of my friends have started using Greek yogurt to bake and cook, so I knew it was a possibility. I was afraid of ruining the yogurt and affecting the taste, but holy 'cow' the alfredo sauce could have even fooled the toughest critics...aka my brothers and papa bear.

The next time I make this I will use only Greek yogurt knowing that I can successfully cook a meal with it! Some tips for cooking with Greek Yogurt include heating the yogurt slowly so you don't cause the yogurt to separate, don't over stir, and you may have to add cornstarch to thicken the sauces (but my recipe didn't require it)

Alfredo Sauce:
1 packet Simply Organic Alfredo Sauce
1 1/2 cups Milk (I used 1/4 cup sour cream and 1 1/4 cups Fage 0% Greek Yogurt, Plain)
1 1/2 tablespoons Butter
Gluten Free Pasta (Fettuccini)
1/4 cup Parmesan Cheese

1. Melt Butter and add Milk (yogurt) and Packet of Simply Organic Alfredo Sauce
2. Stir till mixed and heat slowly.
3. Add Cheese and stir till melted
4. Cook pasta and serve immediately!!!!

Jules Gluten Free Blueberry Muffin Mix

What a yummy change to my normal breakfast routine and was super easy to make. I will include the link to Jules' Website because she is new to the Gluten Free world and has definitely created great mixes, recipes, and products that are safe even for individuals with Celiac Disease. (JulesGlutenFree.com)

The Blueberry muffins came out moist and super tasty....I probably could eat all 18 muffins in a sitting if I lacked impulse control...hehe.

1/2 cup butter or non-dairy alternative
2 large eggs or egg substitute
1/2 cup sour cream (dairy or soy) OR plain coconut milk yogurt
1 cup ripe bananas, mashed (~2 bananas) OR 1 cup applesauce
1 1/2 cups fresh or frozen berries

1. Preheat oven to 350 degrees or 325 degrees (convection)
2. Oil or line muffin pans with papers and set aside.
3. Cream the butter with 1/2 of the Jules GF Muffin Mix until light. Add eggs, sour cream, and bananas; Mix well. Gradually blend the remaining mix into the bowl until integrated, then gently stir in berries. Spoon batter into muffin tins 2/3 full. Bake for 30-minutes or until lightly browned. Check with toothpick for doneness. (Makes 16-18 muffins)

Slow-Cooker Brown Rice Risotto & Bake Herb Chicken

Ok I know, I should have posted this like two weeks ago, but as the saying goes....Better Late Than Never!!!!!! I can tell you that these two recipes were well worth the wait though....in fact I had enough risotto and chicken for two weeks....

The Brown Rice Risotto was very tasty, but I think I cooked mine a little longer than it should have because the rice was a little over cooked, but with that being said the flavors were still fabulous and if you must have it come out absolutely perfect....don't work...hahaha. I had to put my risotto on before I left for work and well I work 45min away and so by the time I ate, the risotto had cooked for two additional hours...oops. I also doubled my recipe because I wanted enough risotto to go with all the chicken it called for....but the recipe below is the original and you can double it if you choose!

The Baked Herb Chicken was a reminder of all of the comforts of a home cooked meal that my mom used to make....Chicken was delicious and I will definitely be making this one again, for sure!

Risotto Recipe: (Makes four servings)
1 teaspoon extra-virgin olive oil
1/2 cup chopped onion or teaspoons dried minced onion (I used chopped onion)
1/2 cup uncooked brown rice
1 can (14-15oz) of 1 3/4 cups GF low sodium chicken broth
1/8 teaspoon salt
1/4 cup grated Parmesan cheese or soy alternative (I used Parmesan but sprinkled it on top of risotto)

1. Lightly coat the liner of a slow-cooker with cooking spray. Add all the ingredients except Parmesan cheese and stir to blend thoroughly.
2. Cover and cook for 3hrs on high heat, without removing lid, or until all liquid is absorbed. Stir in Parmesan cheese and serve (I used Parmesan but sprinkled it on top of risotto instead). Alternatively, you may cook it 6-8hrs on low heat.

Baked Herb Chicken: (Makes four servings, but eight pieces of chicken....hmmm maybe they used a 'petite' chicken...just kidding)
1/2 cup cornstarch
8 small chicken pieces (drumsticks, thighs, breasts)
2 teaspoons salt or GF seasoned salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil (I used vegetable oil)

1. Place a rack in the middle of the oven. Preheat the oven to 300 degrees. Put cornstarch in a wide shallow bowl or on wax paper. Over a clean work surface or bowl, season all sides of chicken pieces with salt and pepper (I didn't have seasoned salt so I used some of my favorites and made my own). Dip each piece in cornstarch and shake to remove excess. Transfer each coated piece to a tray.
2. In a Dutch oven (wish I had one..lol) or other deep, heavy pot with a tight-fitting lid, heat the oil over a medium-high heat. Cook chicken until deeply browned on all sides, about 15-20 minutes. Cover with lid or aluminum foil and place in oven (unless your stove pots are safe for the oven, transfer to a baking dish...I did this).
3. Bake 1-2hrs. Remove from oven and serve immediately.