2 boneless, skinless chicken breasts
3 tbs olive oil
2 tbs lime juice
1 head romaine, washed and chopped
3 green onions, chopped
1 clove garlic, minced
2 tbs fresh, chopped cilantro
2 tbs fresh, chopped parsley
3 tbs olive oil
1 tsp white vinegar
1 tsp Italian seasoning
Marinade the chicken in the 3 tbs oil and 2 tbs lime juice for one half hour.
Discard the marinade.
Place chicken in a lightly greased skillet.
Cook covered over medium-high heat until cooked through. (About 15 minutes)
In a large bowl, toss together the romaine, onions, garlic, cilantro and parsley)
In a small measuring cup, whisk together the remaining 3 tbs oil, vinegar and Italian seasoning.
Portion salad greens into salad bowls.
Slice breasts into strips and place over greens.
Drizzle dressing over top.
Add a few slivered almonds for a change.
I got this card from my friend J. “Dino” Knight. He designed it for his own use but is willing to share it with the Celiac world. The only stipulation is that it cannot be sold.
I will be changing it slightly for myself to include my food allergies. I hope you find it usefull too.
1 cup milk chocolate morsels
1 pkg gf cream cheese (room temperature)
½ cup icing sugar
½ cup crushed gf cornflakes
Coconut and sprinkles for coating.
Melt ½ cup of the chocolate in a double boiler.
Beat the cream cheese with an electric mixer until smooth.
Add the sugar and cornflake crumbs.
Mix in the melted chocolate and the remaining morsels.
Cool in the freezer for about 15 minutes.
Roll into balls (about 1 tbs each)
Roll in coconut or sprinkles.
Returns to the freezer for 15 minutes.
Place into miniature cupcake papers and place on serving tray.
2 eggs per person
1 tbs milk per egg
Salt and white pepper to taste
In a large bowl, beat the eggs and milk until smooth.
Warm your lightly greased skillet over medium heat.
Pour in the egg mixture and gently move a spatula across the bottom of the pan as the eggs begin to set.
Continue to run the spatula along the entire bottom of the pan until the eggs are cooked. (no visible liquid)
Scrambled eggs can be kept in a 200ºF oven for up to ½ hour in a covered casserole.
1 can (46 oz) pineapple juice
2 cans thawed frozen orange juice
½ can thawed frozen lemonade
6 cups lemon-lime soda
In a large pitcher, combine all of the juices and mix well.
Add the soda and mix well again
Serve over ice and garnish with lemon and orange slices.