Archive for June, 2020

Quick and easy to make –great taste with a simple, easy to make sauce. With the most satisfying potato accompaniment–Amazing Potatoes as my grandkids have named the recipe and a few roasted veggies, this makes a hearty meal!


1 pound chicken breast

For the marinade–

1/4 cup tomato puree

3 tablespoons tomato ketchup

3 tablespoons vinegar

3 tablespoons olive oil

3 heaped teaspoons brown sugar

3 teaspoons gluten free soy sauce

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon paprika

Salt and crushed pepper to taste

For the Amazing Potatoes

2 boiled Russet or baking potatoes

3 tablespoons cream cheese

2 tablespoons finely chopped green onion, leek, or fresh parsley

2 tablespoons milk

2 tablespoons butter

Salt and pepper to taste

1/2 cup shredded cheddar or cheese of your choice (optional)


Preheat oven at 375F or 190 C

Using a knife, make a few slashes on the chicken breast surface.

In a large bowl,stir in all the marinade ingredients.Place chicken in bowl, over and refrigerate overnight or for at least a couple of hours.

Prepare the Amazing Potatoes while chicken is marinating in the sauce, so potatoes can be placed in the oven alongside.

Slice potatoes into half, horizontally, and remove most of the flesh. Scoop fairly close to the skin, but not too close, making sure that the skin does not tear

In a bowl, mix in 3 tablespoons of cream cheese, salt and pepper to taste. Add melted butter and herbs of your choice. Whisk in milk.

Spoon in the mixture into the potato shells and press it in carefully. Top each potato half with shredded cheese.

Keep potatoes aside till Chicken is ready to bake

Line baking tray with aluminum foil, and drizzle olive oil over foil. Place chicken breast in tray.

Spoon about 2-3 tablespoons of marinade over the chicken breasts, and drizzle remaining olive oil.

Place baking tray in oven for 20-25 minutes.

Check potatoes after 15 minutes. Remove using tongs if surface is a crispy golden brown. Use tongs to remove from oven, taking care not to touch any hot surface

Continue to bake chicken for about 10 minutes more.

Pierce a fork or a knife to test chicken for doneness. Do not overcook.

Serve grilled chicken and potatoes with roasted veggies, and you have a delicious meal!

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An all time favorite, the oatmeal cookie is a great to go food! Easy to pack, all you need are a couple of cookies with a small carton of chocolate milk and you are all set !


1 i/2 cups oatmeal

1/2 cup oatmeal flour, prepared in the food processor

1/4 cup cornstarch

1 stick, or about 100 gms butter

1 cup brown sugar

Egg Replacer prepared to equal one egg

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup raisins (optional)


Preheat oven to 350 F or 180 C

Sift together the oat flour, cornstarch, baking powder, baking soda and cinnamon powder.

Cream butter and sugar.

Blend in prepared egg replacer and vanilla.

Fold in the flour mixture then stir in the oatmeal

Grease cookie sheet or line with parchment

Drop heaped teaspoons of cookie mixture on baking sheet, about an inch apart,and flatten with spatula

Bake 10 –12 minutes till golden brown.

                                                        About 20 cookies

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