Rice Bowls

My family LOVES these rice bowls!  They are one of our super easy go-to meals!  Not only is it great for families, but it's a perfect meal for large groups, or girls camp!  It's a crowd pleaser!  I love that you have rice, veggies and meat all in one bowl! 

Just use your favorite gluten free teriyaki sauce.  Here are a couple that I buy: 

   

 

I use precooked Grilled Chicken Strips from Costco, to keep this recipe simple.  

1.  White rice or brown rice, cooked

2.  Vegetables - whatever you like, cooked.  

    I like to saute carrots, zucchini, yellow squash, and onions.  

    Melt 1 - 2 tablespoons butter in a large sauce pan.  

    Slice baby carrots and begin to saute them in the butter.  

    When they're about half way done, add sliced zucchini, yellow squash and sliced or diced onions.

    Cook until tender.

    

    I also like to use the Organic Frozen Broccoli - steamable bags from Costco.  

    While your other vegetables are cooking, microwave the broccoli.

3.  Chicken, or any other cooked meat 

    Chop the Grilled Chicken Strips into bite sized pieces, and place in a glass dish with a lid.  

    This keeps the chicken from drying out.  Warm chicken in the microwave, according to package 

    directions

4.  Top with Gluten Free Teriyaki Sauce

Creamy White Chicken Chili

This soup is perfect for a cold snowy day, but is great for mild temperatures as well.  It's creamy and fresh, and fills the soul!  It's simple to make, and the flavor packs a punch!

Cooking the frozen chicken thighs in the pressure cooker simplifies everything!  If you'd rather use fresh chicken thighs or chicken breasts, just cut the chicken in 1-inch cubes and saute with the onion in a large cast iron dutch oven. Either way works great!

I like to use Real salt and Real Garlic pepper, but of course you can use table salt, pepper and a little bit of garlic powder.  If you don't have a fresh lime, 1-2 tablespoons of lime juice works great!  Olive oil can also be substituted for avocado oil.  

6 frozen chicken thighs

1 quart chicken bone broth, separated

Real Salt & Real Garlic Pepper

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cumin

2 tablespoons honey

Juice of 1 lime 

1 tablespoon avocado oil

1 large onion, diced

2 garlic cloves, minced

1 can green chili's

3 cans white beans, rinsed and drained

2 teaspoons cumin

2 teaspoons coriander

2 cups frozen corn

1-2 tablespoons cilantro, minced

1 cup whipping cream

salt and pepper to taste

Place 6 frozen chicken thighs in pressure cooker, and add 1 1/2 cups chicken bone broth.  Season with salt and garlic pepper.  Pressure cook on high for 10 minutes, then let it natural release for 10 minutes.  Remove the chicken and cut into bite-sized pieces.  Save the broth!  Place chicken in a bowl and add salt, chili powder, 1/2 teaspoon cumin, honey and juice of 1 lime.  Stir together and set aside.  

In a large cast iron dutch oven, add 1 tablespoon avocado oil.  Heat to medium high, when hot add the onions and saute.  When onions are nearly done, add the garlic and green chili's and saute another 1-2 minutes.  

Using a strainer, strain the chicken broth to catch any fat remnants and pour the broth into the dutch oven.  Add the remaining broth from the 1 quart box.  Add chicken, white beans, 2 teaspoons cumin, coriander, and frozen corn.  Bring to a boil and boil for 3-5 minutes.  Add cilantro and 1 cup whipping cream.

Serve with shredded cheese and tortilla chips.

White Chocolate Cinnamon Popcorn

This popcorn is addictive!  It's sweet, crunchy and has the flavors of a cinnamon roll!  Thanks to my friend Natasha, I'm hooked on it!

1/2 cup popcorn kernels
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup corn syrup
1/2 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla
12 oz bag of Ghiradelli white chocolate, or almond bark

Line 2 cookie sheets with heavy duty tin foil.  Preheat oven to 250º.  Pop popcorn kernels into a large bowl.  Separate out any unpopped kernels.  

In a 2 quart glass bowl, combine brown sugar & cinnamon.  (Do not use a plastic bowl - it will melt.  Trust me!) Stir until combined.  Chop butter into pieces and place on top of sugar mixture.  Pour corn syrup on top.  Microwave for 30 seconds to soften the butter a little.  Stir to combine.  Microwave for 2 more minutes.  Remove and stir.  Microwave for another 2 minutes.  

Remove from microwave and stir in vanilla and baking soda.  When combined, pour over popcorn and stir until all the popcorn is coated.  

Spread popcorn onto the 2 foil-lined cookie sheets.  Place in the oven and bake for 30 minutes, stirring every 10 minutes.  Stir carefully so you don't rip the tin foil.

Spread out waxed paper or parchment paper on your counter.  When the popcorn is done baking, pour the popcorn onto the paper so it can cool. 

Melt white chocolate in the microwave using 50% power, stirring every 30 seconds until melted.  Drizzle over the popcorn.

When the popcorn has cooled, break into pieces and enjoy!

Pressure Cooker Chicken Thighs

This is my favorite!  Do you want tender, moist, delicious chicken that is super easy to make?  This recipe is for you!  Use the chicken in your favorite recipe!

Frozen chicken thighs
1 1/2 cups chicken bone broth
Salt
Real Salt Organic Garlic Pepper (or regular pepper)

Place frozen chicken thighs in pressure cooker.  Add chicken bone broth.  Season with salt and garlic pepper.  Pressure cook on high for 10 minutes.  Let it natural release for at least 10 minutes.  Release pressure, remove from pressure cooker, and shred. 

Note:  12 large chicken thighs makes about 8 cups shredded chicken