Cheesy Mushroom Chicken Bake

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cheesy-mushroom-chicken-bake

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. Yes, it’s actually Monday — it was that kind of a weekend, lol.  Last week, many of us scored clearance prosciutto panino at ALDI, spinach was $.79 at ALDI and on sale at most of the produce stores, mushrooms were cheap at ALDI, and I found clearance Gold ‘n Plump boneless skinless chicken thighs at Target ($1.79 for 1.75 lbs after sale + $1.50 coupon!).

cheesy-mushroom-chicken-bake-6

What tasty ingredients to play around with, right? Couponers are lucky… the way we shop lets us try new things and gives us license to experiment. :) So, I scratched up this recipe with these things I bought plus stuff I had in the house, and it turned out pretty well in its salty cheesy comfort food way.

panino-and-thighs

Now, I realize that most of us aren’t generally going to have prosciutto panino just lying around. This recipe would still be lovely with plain old mozzarella, though — Toss in a little cut up bacon or prosciutto, or add a little sea salt if you want to give it the extra salty kick I have going here.

Cheesy Mushroom Chicken Bake

cheesy-mushroom-chicken-bake-2

Ingredients

3 medium baked potatoes
1.75-2 lbs boneless skinless chicken thighs (or thin sliced breast or tenders)
1 tsp minced garlic
black pepper
3 oz fresh spinach
8 oz prosciutto panino or mozzarella, sliced
1 tsp basil
8 oz mushrooms, sliced
butter
garlic salt

Directions

potatoes-on-bottom

Spray a 9×13 baking dish with cooking spray (I used an au gratin dish) and preheat oven to 375. Slice potatoes (if you don’t have leftover baked potatoes, you can cook them up in the microwave first) and arrange in bottom of baking dish. Top potatoes with pepper and garlic. Add chicken on top of potatoes, then layer on spinach leaves and panino slices.* Add basil and bake for one hour or until chicken is fully cooked through.

add-basil

During the last few minutes of cooking time, saute mushrooms in butter over medium heat. Once mushrooms are browned, add a little garlic salt. Top baked chicken with mushrooms and serve.

* Note — I actually layered the spinach on top in my dish, but next time would layer under the cheese so the cheese browns better and the spinach doesn’t burn.

One dish comfort food

cheesy-mushroom-chicken-bake-5

Seriously, how could this be bad? Everything IN it is good! And, everything in it works well together. I got inspired to make this this one morning last week, had myself a tasty little lunch, and then we ate the leftovers at dinner the next day (while dairy free Junior High Guy had rotisserie chicken with sauteed spinach & bacon bits, and low carb MashupDad just skipped the potatoes layer…). You also get everything in one dish: Your meat, your starch, your cheese, your veggies, making this an easy one pan meal to throw together.

Did you find clearance prosciutto panino at ALDI last week? What did you do with yours?

Easy print version

Cheesy Mushroom Chicken Bake
 
Author:
Recipe type: dinner
Ingredients
  • 3 medium baked potatoes
  • 1.75-2 lbs boneless skinless chicken thighs (or thin sliced breast or tenders)
  • 1 tsp minced garlic
  • black pepper
  • 3 oz fresh spinach
  • 8 oz prosciutto panino or mozzarella, sliced
  • 1 tsp basil
  • 8 oz mushrooms, sliced
  • butter
  • garlic salt
Instructions
  1. Spray a 9x13 baking dish with cooking spray (I used an au gratin dish) and preheat oven to 375.
  2. Slice potatoes (if you don't have leftover baked potatoes, you can cook them up in the microwave first) and arrange in bottom of baking dish.
  3. Top potatoes with pepper and garlic.
  4. Add chicken on top of potatoes, then layer on spinach leaves and panino slices.*
  5. Add basil and bake for one hour or until chicken is fully cooked through.
  6. During the last few minutes of cooking time, saute mushrooms in butter over medium heat.
  7. Once mushrooms are browned, add a little garlic salt.
  8. Top baked chicken with mushrooms and serve.
  9. * Note -- I actually layered the spinach on top in my dish, but next time would layer under the cheese so the cheese browns better and the spinach doesn't burn.

Whatever-ya-have Cookies — Frugal Homemade

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cookies 3

Every once in awhile my family starts dropping hints that they’d like some homemade cookies. Today was one of those days, and not wanting to go out in the snow, I made cookies from “whatever we have.” The recipe starts out like a modified version of  your standard chocolate chip cookie. Then it veers off course as you add whatever you have left over from previous cooking & baking adventures. Today I found some yummy leftover add-ins, and I guess you could say I made Heath-Coconut-Pecan-Chocolate Chip Cookies!

Whatever-Ya-Have Cookies

cookies 1

First, you’ll need to make your cookie dough base. You’ll add more flour to this after you’ve mixed in all of your “other stuff.”

Base Dough Ingredients

1 cup of butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt (use 1 teaspoon if you use unsalted butter)
1 teaspoon baking soda
1 1/2 cup flour

Directions

Preheat oven to 350 degrees.

1. Using an electric mixer, beat 1 cup butter until fluffy.
2. Add granulated sugar, brown sugar, eggs & vanilla. Mix until well combined.
3. Add salt, baking soda & flour and mix.

Next, you can add your “extras.” I used the following:
1/4 cup Heath bits
1/2 cup shredded coconut
1/3 cup chopped pecans
1 cup mini semi-sweet chocolate chips

After mixing the add-ins into the base dough the dough still wasn’t firm enough, so I added 1/4 cup of flour. If you add oatmeal, you may need to add less (or no) flour. The dough should be the consistency of your standard chocolate chip cookie dough.

cookies 2

Drop by rounded spoonfuls onto ungreased cookie sheets and bake at 350 degrees for 10-12 minutes. Once baked, let sit for a couple minutes & then transfer to wire baking racks to cool. Makes about thirty 3″ cookies.

Other ideas for add-ins:

  • pretzel pieces
  • oatmeal
  • white chocolate chips
  • walnuts
  • almond slivers
  • M&Ms or Reeses bits

Enjoy!

Easy print version

Whatever-ya-have Cookies- Frugal Homemade
 
Homemade cookies using "whatever-ya-have" left over in your baking stash!
Author:
Recipe type: Dessert
Cuisine: Cookies
Serves: 30 cookies
Ingredients
  • Base Dough Ingredients
  • 1 cup of butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt (use 1 teaspoon if you use unsalted butter)
  • 1 teaspoon baking soda
  • 1½ cup flour
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Using an electric mixer, beat 1 cup butter until fluffy.
  3. Add granulated sugar, brown sugar, eggs & vanilla. Mix until well combined.
  4. Add salt, baking soda & flour and mix.
  5. **Next, you can add your "extras." I used the following: ¼ cup Heath bits, ½ cup shredded coconut, ⅓ cup chopped pecans and 1 cup mini semi-sweet chocolate chips.
  6. After mixing the add-on ingredients into the base dough, the dough still wasn't firm enough so I added ¼ cup of flour. If you add oatmeal, you may need to add less (or no) flour. The dough should be the consistency of your standard chocolate chip cookie dough.
  7. Drop by rounded spoonfuls onto ungreased cookie sheets and bake at 350 degrees for 10-12 minutes. Once baked, let sit for a couple minutes & then transfer to wire baking racks to cool. Makes about thirty 3" cookies.

Sriracha Hummus Chicken Strips — Dairy free, gluten free

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sriracha-hummus-chicken-strips-header

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. Boneless skinless chicken breast has been on sale all over town over the last couple of weeks, and a new Zaycon chicken event just opened up here in Illinois. So, it’s a good week for chicken recipes. (Be sure also to check out the Spinach and Provolone Stuffed Chicken recipe in this week’s Frugal Homemade for another alternative.)

chicken-two-pounds

You’ll want about two pounds of boneless skinless chicken breast for this recipe — I pulled some Zaycon chicken out of the freezer that ended up being closer to 1.75 lbs, but it’s all good. (Seriously: SO good..!)

Sriracha Hummus Chicken Strips

sriracha-hummus-chicken-strips-ingredients

Ingredients

1.75-2 lbs boneless skinless chicken breast
1/2 cup hummus (I used roasted garlic)
1.5 Tbsp Sriracha
1.5 cups crushed Rice Chex
Sea salt
Pepper
Olive oil

Directions

cut-chicken-into-strips

Cut your chicken breast into strips, trying to stay as even as possible. Salt and pepper the chicken strips.

breading-chicken

Drizzle the bottom of a metal roasting pan generously with olive oil. On a large dinner plate, mix together hummus and Sriracha. Pour your crushed Rice Chex onto a second large dinner plate. Dredge each chicken strip in the Sriracha hummus, then in the Rice Chex. (If you’re smarter than I am, move your plates to the other side of the chicken so you’re not reaching over raw chicken while you’re doing this — doh.) Arrange chicken strips in single layer in roasting pan.

cooked-sriracha-hummus-chicken-in-pan

Bake at 425 degrees for 20 minutes or until chicken is cooked through, flipping chicken halfway through.

Goopy, But So Good

sriracha-hummus-chicken-2

The breading is a little goopy, but that makes no nevermind to the utter juicy deliciousness of this dish! Since you’re not using a lot of Sriracha, it’s not overly spicy; it just has a little bit of a garlicky kick. This makes for a super easy weeknight dinner that is both gluten and dairy free — and Mr. 8 declared it the Best. Chicken. EVER.

juicy-chicken

The hummus and Sriracha infused the chicken with such a good flavor, and the vinegary Sriracha helped keep it juicy. This one is definitely going into our regular recipe rotation!

sriracha-hummus-chicken

I’m hungry again just looking at these photos…

Easy print version

Sriracha Hummus Chicken Strips -- Dairy free, gluten free
 
Author:
Recipe type: dinner
Ingredients
  • 1.75-2 lbs boneless skinless chicken breast
  • ½ cup hummus (I used roasted garlic)
  • 1.5 Tbsp Sriracha
  • 1.5 cups crushed Rice Chex
  • Sea salt
  • Pepper
  • Olive oil
Instructions
  1. Cut your chicken breast into strips, trying to stay as even as possible.
  2. Salt and pepper the chicken strips.
  3. Drizzle the bottom of a metal roasting pan generously with olive oil.
  4. On a large dinner plate, mix together hummus and Sriracha.
  5. Pour your crushed Rice Chex onto a second large dinner plate.
  6. Dredge each chicken strip in the Sriracha hummus, then in the Rice Chex.
  7. Arrange chicken strips in single layer in roasting pan.
  8. Bake at 425 degrees for 20 minutes or until chicken is cooked through, flipping chicken halfway through.

Spinach and Provolone Stuffed Chicken — Frugal Homemade

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Stuffed Chicken 4

This week’s Frugal Homemade feature is sure to add some flavor to your standard chicken breast: Spinach & provolone stuffed chicken breasts that are quick & easy to put together! As a bonus, each stuffed breast is only around 170 calories, making this a pretty healthy low-cal & low-carb main dish.

Stuffed Chicken 1

Ingredients

4 boneless skinless chicken breasts, approximately 4oz each
1 tsp olive oil
1T fresh lemon juice + the zest of one small lemon
Salt
Pepper
1/2 tsp Italian seasoning
2 tsp crushed garlic
4 slices of provolone cheese
1/4 C fresh spinach
Grape tomatoes (10 or so, plus a drizzle of olive oil & a little salt & pepper)

Pictured below: I only made three breasts because there are only three of us. Recipe, however, is adjusted for four.

Stuffed Chicken 5

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare marinade in a mixing bowl by combining olive oil, lemon juice, lemon zest, and spices.
  3. Cut a slit lengthwise in each chicken breast (where the “stuffing” will go) and place breasts in bowl. Be sure to marinate inside of the slit, too!
  4. Marinate for about 10 minutes, then flip to marinate the other side for an additional 10 minutes.
  5. Cut the tomatoes in half & place in a small baking dish.
  6. Drizzle the tomatoes with a little olive oil & a dash of salt & pepper.
  7. Roast tomatoes in oven at 350 degrees for 10-15 minutes.
  8. While tomatoes are roasting, saute the chicken breasts in the marinade on both sides, about 3 minutes per side, until they are slightly browned.
  9. Stuff each breast with one slice of provolone, 1/4 of the tomatoes, and 1/4 of the spinach. (If they won’t stay stuffed, use kitchen string to tie them together or use a couple of toothpicks to hold everything in place.)
  10. Bake at 350 degrees for about 20 minutes, or until chicken is cooked through.

Easy print version

Spinach & Provolone Stuffed Chicken- Frugal Homemade
 
This week's Frugal Homemade feature is sure to add some flavor to your standard chicken breast- spinach & provolone stuffed chicken breasts that are quick & easy to put together! As a bonus, each stuffed breast is only around 170 calories, making this a pretty healthy & low-cal/no-carb main dish.
Author:
Recipe type: Dinner
Cuisine: Chicken
Ingredients
  • 4 boneless skinless chicken breasts, approximately 4oz each
  • 1 tsp olive oil
  • 1T fresh lemon juice + the zest of one small lemon
  • Salt
  • Pepper
  • ½ tsp Italian seasoning
  • 2 tsp crushed garlic
  • 4 slices of provolone cheese
  • ¼ C fresh spinach
  • Grape tomatoes (10 or so, plus a drizzle of olive oil & a little salt & pepper)
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Prepare marinade in a mixing bowl by combining olive oil, lemon juice, lemon zest, and spices.
  3. Cut a slit lengthwise in each chicken breast (where the "stuffing" will go) and place breasts in bowl. Be sure to marinate inside of the slit, too!
  4. Marinate for about 10 minutes, then flip to marinate the other side for an additional 10 minutes.
  5. Cut the tomatoes in half & place in a small baking dish.
  6. Drizzle the tomatoes with a little olive oil & a dash of salt & pepper.
  7. Roast tomatoes in oven at 350 degrees for 10-15 minutes.
  8. While tomatoes are roasting, saute the chicken breasts in the marinade on both sides, about 3 minutes per side, until they are slightly browned.
  9. Stuff with one slice of provolone, ¼ of the tomatoes, & ¼ of the spinach. (If they won't stay stuffed, use kitchen string to tie them together or use a couple of toothpicks to hold everything in place.)
  10. Bake at 350 degrees for about 20 minutes, or until chicken is cooked through.

Cinnamon Granola Applesauce Pancake Bites (wheat free, vegan)

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

cinnamon-applesauce-granola-pancake-bites

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. Earlier this week I picked up granola and applesauce on sale at Target, and today I picked up cheap soy milk at Jewel and told you about this cheap Bob’s Red Mill brown rice flour on Amazon. All of these ingredients come together nicely to form Cinnamon Granola Applesauce Pancake Bites!

applesauce-and-granola

This is a variation on a theme I keep messing with, joining its predecessors Gluten Free Dairy Free Blueberry Pancake Bites and Pineapple Bacon Pancake Bites. (Choices, it’s good to have choices!) In today’s recipe, applesauce substitutes for the egg in the other two varieties to create a vegan alternative.

  • Note: These are both wheat free and dairy free. The particular brand of granola I used here, however, is not gluten free — but you could easily substitute a gluten free variety (such as cinnamon Enjoy Life granola) to make a gluten free version.

Cinnamon Granola Applesauce Pancake Bites

Ingredients

1 cup brown rice flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 Tbsp maple syrup
3/4 cup vanilla soy milk
1/3 cup unsweetened applesauce
1 Tbsp vegetable or canola oil
1/2 tsp vanilla
1/2 cup cinnamon granola
Cooking spray (to grease muffin tin)

Directions

In large bowl, stir together rice flour, baking powder, salt, and cinnamon. Add applesauce, oil, maple syrup, vanilla, and vanilla soy milk and mix until well blended. Pour batter into greased mini muffin tin. Top each with cinnamon granola* and bake at 350 degrees for 16 minutes, or until butter knife inserted in the center comes out clean. (These won’t get very brown, so don’t rely on that for a measure of done-ness.)

* Note: I used granola which contained cranberries, but just used the granola itself as a topping, not the cranberries.

cooling-granola-applesauce-pancake-bites

Let cool in pan for a couple of minutes, then remove to wire rack — or enjoy piping hot!

These smell really good

granola-applesauce-pancake-bites

There’s nothing like the smell of warm apple and cinnamon… Cinnamon Granola Applesauce Pancake Bites are best enjoyed the first day, as the granola topping gets soggy when stored. Makes 24 pancake bites.

  • For another applesauce & cinnamon recipe idea, check out Cinnamon Applesauce Muffins from the most recent Frugal Homemade. (That one, though, contains both dairy and wheat.)

Easy print version

Cinnamon Granola Applesauce Pancake Bites (wheat free, vegan)
 
Author:
Recipe type: breakfast
Ingredients
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 Tbsp maple syrup
  • ¾ cup vanilla soy milk
  • ⅓ cup unsweetened applesauce
  • 1 Tbsp vegetable or canola oil
  • ½ tsp vanilla
  • ½ cup cinnamon granola
  • Cooking spray (to grease muffin tin)
Instructions
  1. In large bowl, stir together rice flour, baking powder, salt, and cinnamon.
  2. Add applesauce, oil, maple syrup, vanilla, and vanilla soy milk and mix until well blended.
  3. Pour batter into greased mini muffin tin.
  4. Top each with cinnamon granola* and bake at 350 degrees for 16 minutes, or until butter knife inserted in the center comes out clean. (These won’t get very brown, so don’t rely on that for a measure of done-ness.) * Note: I used granola which contained cranberries, but just used the granola itself as a topping, not the cranberries.
  5. Let cool in pan for a couple of minutes, then remove to wire rack -- or enjoy piping hot!

Cinnamon Applesauce Muffins- Frugal Homemade

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Cinnamon Applesauce Muffins 4

This week’s Frugal Homemade feature is for homemade Cinnamon Applesauce Muffins, with an optional twist for Valentine’s Day. My kids love these and they are quick & easy to make.

Cinnamon Applesauce Muffins 1

Ingredients

Muffins:*
2 cups Jiffy baking mix
1/4 cup sugar
1 teaspoon cinnamon
2 tablespoons oil
1/2 cup applesauce
1/4 cup milk + 2 tablespoons
1 egg, beaten

*For Valentine’s Day, I’m adding some red food coloring to the batter to turn the muffins pink.

Topping:
2 tablespoons of butter, melted
3 tablespoons sugar
1 teaspoon cinnamon*

*For Valentine’s Day, I’m using pink sugar & leaving out the cinnamon for a seasonal topping twist.

Directions

Let’s get started!

Cinnamon Applesauce Muffins 2

Preheat your oven to 350 and line a muffin pan with cupcake liners. Mix all of the muffin ingredients, either by hand or with a mixer. Divide batter evenly among 12 muffin cups. Bake at 350 for 12-15 minutes, depending on your oven. Let the muffins cool & remove them from the muffin pan.

Cinnamon Applesauce Muffins 3

Melt two tablespoons of butter in a small dish. In a separate dish, combine the sugar & cinnamon. Brush each muffin top with butter, dip in the sugar/cinnamon mixture, and enjoy!

Valentine’s Day breakfast really doesn’t get much easier than this! :)

Easy print version

Cinnamon Applesauce Muffins- Frugal Homemade
 
Homemade Cinnamon Applesauce Muffins that are quick & easy to make.
Author:
Recipe type: Breakfast
Cuisine: Muffins
Serves: 12
Ingredients
  • Muffins:
  • 2 cups Jiffy baking mix
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons oil
  • ½ cup applesauce
  • ¼ cup milk + 2 tablespoons
  • 1 egg, beaten
  • *For Valentine's Day, I'm adding some red food coloring to the batter to turn the muffins pink.
  • Topping:
  • 2 tablespoons of butter, melted
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • *For Valentine's Day, I'm using pink sugar & no cinnamon for the topping.
Instructions
  1. Pre-heat your oven to 350 and line a muffin pan with cupcake liners.
  2. Mix all of the muffin ingredients, either by hand or with a mixer.
  3. Divide batter evenly among 12 muffin cups.
  4. Bake at 350 for 12-15 minutes, depending on your oven.
  5. Let the muffins cool & remove them from the muffin pan.
  6. Melt the ¼ stick of butter in a small dish. In a separate dish, combine the sugar & cinnamon.
  7. Brush each muffin top with melted butter & then dip in the sugar/cinnamon mixture.
  8. Enjoy! Valentine's Day breakfast really doesn't get much easier than this!

Dairy Free Lemon Garlic Roasted Chicken

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dairy-free-lemon-garlic-roasted-chicken

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. Earlier this week Jewel had the big fat Perdue oven stuffer roasters on sale buy one, get one free. Later in the week I picked up this 9 lb bird for $5.17 after clearance price + $2.00 off markdown sticker.

perdue-roaster

It’s kind of funny that this chicken is 3/4 the size of the entire turkey I roasted up last Sunday, but always watch those meat clearance sales for some fantastic deals: It cost me just $.57/lb, and I was so happy with this find that I thought I’d share our favorite yummy Dairy Free Lemon Garlic Roasted Chicken recipe with you. Generally these recipes call for butter, but I make mine with olive oil so that Dairy Free Junior High Guy can enjoy.

  • Note: This was a giant chicken. If you’re making a smaller one (like the 3.5 lb Gold ‘n Plump from Target, for instance), you’ll want to adjust the seasonings, oil, and cooking time proportionately and cook until it reaches an internal temperature of 165 degrees.

Dairy Free Lemon Garlic Roasted Chicken

herbes-de-provence

Ingredients

One large whole roasting chicken (mine was just over 9 lbs)
Kosher salt, to taste
Black pepper, to taste
2 lemons
1/3 cup olive oil
1 tsp rosemary
2 tsp Herbes de Provence
2 tsp minced garlic
One medium onion

Optional, if also making potatoes with it

2 lbs potatoes, diced
6-7 whole garlic cloves, peeled
Olive oil
Black pepper
Herbes de Provence

Directions

seasoned-chicken

Remove giblets and rinse chicken well under cold water. Place in large metal roasting pan and pat dry with paper towels. Season with Kosher salt and black pepper.

In a separate bowl, mix olive oil, rosemary, Herbes de Provence, the juice from both lemons, and garlic. Rub cut side of squeezed lemon halves over chicken and insert into cavity. Peel and quarter onion and insert that into the cavity as well. Pour olive oil mixture over chicken.

If also making potatoes, wash, dice, and arrange around chicken. Add peeled garlic cloves to potatoes and drizzle with a little more olive oil, then season with pepper and more Herbes de Provence.

roasted-chicken

Bake at 425 degrees, basting occasionally and stirring potatoes, about 1.5 hours or until meat thermometer reads 165 degrees. Remove from oven and tent with foil; let rest covered for about 10 minutes, then remove and discard lemon halves and onion before carving.

Notes:

  • Even if your chicken has one of the little pop-up things in it, don’t rely on that to test done-ness. A meat thermometer is much more reliable. Mine was fully cooked and still hadn’t popped.
  • Be sure to let it rest before carving, as tempting as it will be to dig into your chicken right away. It really helps preserve the juiciness.
  • If your potatoes need a little extra time, just pop them back in the oven while your chicken is resting.

That’s it

carving-the-chicken

Easy-peasy! Whole chickens go on sale all the time, so it’s useful to have a reliable basic roasting recipe in your repertoire, then change up the seasonings as desired. I like to roast potatoes in the same pan as an easy built-in side, so then you just have to add a salad or green vegetable to round out your meal.

lemon-garlic-chicken-2

You won’t miss the butter, either! Besides being dairy free, this Lemon Garlic Roasted Chicken is also naturally gluten free, so a great allergy friendly meal for our whole family.

Easy print version

Dairy Free Lemon Garlic Roasted Chicken
 
Author:
Recipe type: dinner
Ingredients
  • One large whole roasting chicken (mine was just over 9 lbs)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 lemons
  • ⅓ cup olive oil
  • 1 tsp rosemary
  • 2 tsp Herbes de Provence
  • 2 tsp minced garlic
  • One medium onion
  • Optional, if also making potatoes with it
  • 2 lbs potatoes, diced
  • 6-7 whole garlic cloves, peeled
  • Olive oil
  • Black pepper
  • Herbes de Provence
Instructions
  1. Remove giblets and rinse chicken well under cold water.
  2. Place in large metal roasting pan and pat dry with paper towels.
  3. Season with Kosher salt and black pepper.
  4. In a separate bowl, mix olive oil, rosemary, Herbes de Provence, the juice from both lemons, and garlic.
  5. Rub cut side of squeezed lemon halves over chicken and insert into cavity.
  6. Peel and quarter onion and insert that into the cavity as well.
  7. Pour olive oil mixture over chicken.
  8. If also making potatoes, wash, dice, and arrange around chicken.
  9. Add peeled garlic cloves to potatoes and drizzle with a little more olive oil, then season with pepper and more Herbes de Provence.
  10. Bake at 425 degrees, basting occasionally and stirring potatoes, about 1.5 hours or until meat thermometer reads 165 degrees.
  11. Remove from oven and tent with foil; let rest covered for about 10 minutes, then remove and discard lemon halves and onion before carving.

Lacinato Kale + Avocado Nest Eggs

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lacinato-kale-and-avocado-nest-eggs

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. So this week we have a kale sale going on: I got my little bunch of organic Lacinato kale at Pete’s market for $.75, but it’s also $1.50 a bunch at Meijer and generally pretty affordable at Valli and other produce stores. Avocados are $.49 at ALDI, $.50 at Caputo’s, $.77 at Meijer, $.79 at Jewel and Food 4 Less, and $1.00 at Whole Foods.

kale-nest-eggs

Ages ago I enjoyed a restaurant breakfast of eggs nestled in a bed of spinach. This was out of town at a conference, so I don’t remember where I was or how they did it — but that vague memory inspired today’s scratchup. I used Lacinato kale in mine instead, added avocado and bacon bits, and chose to cook the eggs inside the ring of greens instead of on top because I like the bottoms browned and thought it would look pretty. (Doesn’t it?) I’m thinking you could also add sun dried tomatoes or cook up some grape tomatoes as well if you wanted to make it look more festive for a holiday brunch.

Note: Lacinato kale is milder and a little less bitter than the curly green kind, and I highly recommend it for this recipe.

Lacinato Kale + Avocado Nest Eggs

kale-eggs-ingredients

Ingredients

Olive oil
1 tsp minced garlic
2 tsp bacon bits
Sea salt, to taste
Black pepper, to taste
Crushed red pepper, to taste
Small bunch Lacinato kale leaves, roughly chopped
Juice of 1/2 a lemon
2 eggs
1/2 of a ripe avocado, diced

Directions

cook-your-kale

Wash kale and strip leaves off the tough stems. (Discard stems, or feed them to your chickens to help produce more delicious farm fresh eggs in this whole circle-of-life thing we have going on here — aren’t the yolks in these eggs gorgeous?) Roughly chop kale.

Saute garlic and bacon bits in olive oil over medium heat for about a minute. Add kale to pan, squeeze on lemon juice, and add salt, pepper, and red pepper to taste. Cook for 2-3 minutes or until kale is bright green and begins to wilt, stirring occasionally. Take your spatula and move kale into a circle around the edges of your pan, then add a bit more olive oil in the center and crack in your eggs. Cover and cook another 3-4 minutes or until eggs are done to your liking. Remove the whole mess carefully onto a plate (you probably will have to do this in sections) and top eggs with a bit more salt and/or pepper, if desired. Dice avocado and add to the top of the kale, then enjoy!

Low carb unless you eat it with toast…

kale-avocado-eggs

(But it was really good with toast…) Lacinato Kale + Avocado Nest Eggs themselves are gluten free, dairy free, and low carb. And no, I didn’t eat the whole thing for lunch — this is plenty big enough for two. You might want to up the recipe to three eggs, though, since the egg-to-kale ratio was just slightly off here.

kale-eggs-toast-and-coffee

But as a power-packed breakfast or lunch, this has it going on! You have the slightly crunched up garlicky kale contrasting with the smooth, mild avocado. You have nutrient-packed greens and you have protein. You have the nice runny yolk to mix in with your kale and avocado — and, if you’re me, you also have some toast. ;) Definitely a keeper, and a satisfying way to add more veggies into your morning.

Easy print version

Lacinato Kale + Avocado Nest Eggs
 
Author:
Recipe type: breakfast
Ingredients
  • Olive oil
  • 1 tsp minced garlic
  • 2 tsp bacon bits
  • Sea salt, to taste
  • Black pepper, to taste
  • Crushed red pepper, to taste
  • Small bunch Lacinato kale leaves, roughly chopped
  • Juice of ½ a lemon
  • 2 eggs
  • ½ of a ripe avocado, diced
Instructions
  1. Wash kale and strip leaves off the tough stems.
  2. Roughly chop kale.
  3. Saute garlic and bacon bits in olive oil over medium heat for about a minute.
  4. Add kale to pan, squeeze on lemon juice, and add salt, pepper, and red pepper to taste.
  5. Cook for 2-3 minutes or until kale is bright green and begins to wilt, stirring occasionally.
  6. Take your spatula and move kale into a circle around the edges of your pan, then add a bit more olive oil in the center and crack in your eggs.
  7. Cover and cook another 3-4 minutes or until eggs are done to your liking.
  8. Remove the whole mess carefully onto a plate (you probably will have to do this in sections) and top eggs with a bit more salt and/or pepper, if desired.
  9. Dice avocado and add to the top of the kale, then enjoy!

Low Carb Cauliflower Rolls

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low-carb-cauliflower-rolls

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery store matchups, coupons, and sales. This week ALDI in Chicagoland has cauliflower on sale $.99 a head, which is a great price. So I’m bringing you a recipe I found on Pinterest and first tried this week: ‘Everything Bagel’ Cauliflower Rolls from Lexi’s Clean Kitchen.

chicken-salad-on-cauliflower-roll

We made our Low Carb Cauliflower Rolls with just sesame seeds + sea salt on top (because we didn’t have “everything”) and substituted almond flour for the corn meal in her original recipe. Low carb MashupDad was very pleased with the results, and these are also Paleo and gluten free! They were pretty crumbly and moist, so next time we will also try wringing out the riced cauliflower to get some of the excess moisture out, although the original recipe doesn’t call for doing so. (Update: We just tried another batch and pressing the water out didn’t really change the texture, but added a lot more work — I’d skip it!)

inside-cauliflower-roll-2

This makes four good sized rolls, which MashupDad enjoyed four days in a row: Scrambled egg sandwich, chicken salad sandwich, and two days of Italian beef.

Low Carb Cauliflower Rolls

cauliflower-rolls-ingredients

Ingredients

3 cups “riced” cauliflower (we used a good sized head, and there was some left over)
3 Tbsp almond flour
1 Tbsp coconut flour
2 eggs
1/2 tsp garlic powder
1/4 tsp sea salt

Sesame seeds + sea salt for topping (and/or dried garlic, poppy seeds, other topping of choice)

Directions

cauliflower-in-processor

Wash cauliflower and chop into florets. Add to food processor and pulse until your cauliflower reaches “rice” consistency, scraping down the sides as necessary. Combine 3 cups riced cauliflower, eggs, almond flour, coconut flour, garlic powder, and sea salt in large bowl and mix until well combined. Roll into four balls and place on cookie sheet lined with parchment paper or silicone baking mat. Top with sesame seeds and additional sea salt (and/or your toppings of choice) and bake for 20 minutes at 400, then broil on high for another 4 minutes to brown the rolls and get the outsides slightly crispy.

done-bun-cant-be-undone

Remove carefully from baking sheet and let cool on rack. Store in tightly covered container in refrigerator. (I recommend slicing leftover rolls and toasting a bit in a toaster oven before eating, both to warm them back up and to help them hold together a little more.)

And that’s a wrap — Um. A roll.

cut-cauliflower-mcmuffin2

MashupDad just walked in here while I was typing this and said that he is so making these again tonight. We will take that as a ringing endorsement! Note that these are not the same as wheat rolls, so don’t expect identical results — you probably won’t like them if you don’t like cauliflower to begin with. However, they are really quite nice for low carb, gluten free sandwiches; plus since these are cauliflower based they are more nutritious than some of the other substitutes out there.

Easy print version

Low Carb Cauliflower Rolls
 
Author:
Recipe type: bread
Ingredients
  • 3 cups "riced" cauliflower (we used a good sized head, and there was some left over)
  • 3 Tbsp almond flour
  • 1 Tbsp coconut flour
  • 2 eggs
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • Sesame seeds + sea salt for topping (and/or dried garlic, poppy seeds, other toppings of choice)
Instructions
  1. Wash cauliflower and chop into florets.
  2. Add to food processor and pulse until your cauliflower reaches "rice" consistency, scraping down the sides as necessary.
  3. Combine 3 cups riced cauliflower, eggs, almond flour, coconut flour, garlic powder, and sea salt in large bowl and mix until well combined.
  4. Roll into four balls and place on cookie sheet lined with parchment paper or silicone baking mat.
  5. Top with sesame seeds and additional sea salt (and/or your toppings of choice) and bake for 20 minutes at 400, then broil on high for another 4 minutes to brown the rolls and get the outsides slightly crispy.
  6. Remove carefully from baking sheet and let cool on rack.
  7. Store in tightly covered container in refrigerator. (I recommend slicing leftover rolls and toasting a bit in a toaster oven before eating, both to warm them back up and to help them hold together a little more.)

Reader Deals 1/25/15

Posts on Mashup Mom may contain affiliate links. Please see disclosure and disclaimer here.

readerdealsbook

Here are some of the deals (and heads up!) YOU found recently — Thanks! How do you share your own deal?

  • Email Rachel: rachel@mashupmom.com.
  • Comment on any post where it seems to fit.
  • Post on the Facebook Wall.

If you are sharing a deal from another site or an online coupon, please include the link. If you found a deal at a specific store, please include the location.

Jewel

  • Laura sent some news about the fruit cards, “I asked on the Jewel-Osco Facebook page and they wrote back “We are happy to say that we will be having the fruit cards this year!” My mom just asked at another Jewel location and they asked the produce department and they said that the shipment of cards will arrive randomly at different stores so we just have to keep asking.”
  • Peaches reports on the Great Grains and Milk deal, “At the Jewel on Green Bay Road in WIlmette, they had Great Grains vanilla graham on clearance for $1.25. yesterday. There clearance department is way in the back of the store, right next to the milk.  When I scanned it  the scanner said it was $2.89, but when I took the cereal up to CS, it scanned at $1.25.  The cat you get for the milk though is only good for a week.”
  • Kari commented on the Rubbermaid Lunch Blox, These are also $7.99 at Jewel and isn’t there a coupon? (Yes, $1.50/1 in the 1/4 SS1)

Meijer

  • Feelgood sent this deal, “On Meijer mPerks, there’s a new FREE Yulu Aussie Style Yogurt coupon to clip, it expires Sunday 1/25. Had one earlier this week and redeemed it Friday, a new one appeared today! BTW, this yogurt is delicious!”

Reader Requests

  • Rosemary asks, “Thinking about summer…does anyone know how to get discounted tickets to Cedar Point in Sandusky, OH? Thank you!”

Recipes

  • Missb2004 has a yogurt recipe, “I make my own yogurt too, but with my crock pot. I put 1/2 gal of whole milk into the crock pot, put the setting on low until the milk reaches about 175 degrees, then turn off the heat and let the milk come to about 115 degrees. Then I mix a cup of yogurt with a cup of warm milk, or yogurt culture in with a cup of warm milk, in with the milk in the crock pot. Place the lid back on, and wrap the entire crock pot in thick towels and blankets and let sit for 8-12 hours. Then I will strain through some muslin until the desired thickness is achieved, sometimes I don’t strain it at all. And refrigerate. It can keep for a week or so. It never lasts that long though, as I have three little boys that love yogurt, especially with some honey or maple syrup. I use it to make homemade frozen yogurt at times, and it’s wonderful. The strained of whey can be used in baking, making soup, and your plants will love it (never water plants with whey from making cheese though, it is too acidic). I know the steps sound like a lot, but honestly, most of it is just waiting.”

Turbo Tax

  • John sent some information on Turbo Tax, “The TurboTax offer is $25 if you used Deluxe last year to file your taxes and then bought Premier this year and used it to file your taxes. Note that if you’re a customer of State Farm Bank, you can get a download of Premier for $30 (not sure if Turbotax will honor the $25 with that, though).

Wayfair

  • Natstans sent a reply about the Wayfair question from yesterday, “I ordered 6 dining chairs  it was great     they were packed so well – not a problem or a scratch. customer service is also responsive”
  • Carol also has some comments, “Stacy – we ordered a kitchen set from Wayfair in September.  Typical pub height table and two chairs.  DH is handy, so he was able to assemble these w/o a problem.  Said it was one of the easiest assembly projects ever – holes lined up and correct hardware.  No scratches.  Packaged very well.  It came incredibly fast – 36 hours from when it was ordered. This set has no upholstery, so cannot comment on “cushiony comfort” for you, but the ordering process was great and I earned money to spend on a future purchase. Will not hesitate to order from them again.”