Slow Cooker Rotisserie Chicken

I actually saw this recipe on Our Best Bites...excellent blog, by the way, and had to try it out.  The chicken came out perfect, and made quite tasty leftovers, too.

Slow Cooker Rotisserie Chicken

1 whole chicken

Salt-based seasoning (such as seasoning salt, etc.  I used Emeril's Chicken Rub)

Directions:
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.

Rinse chicken, including the cavity, and pat dry with paper towels. Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and cook for 7-8 hours.

What a difference a year makes

Okay, I very rarely post personal things...but today was a big day.  One year ago, I thought I was dying, the years of being sick off and on again had hit a critical level, and I was wasting away.  The doctors couldn't find anything wrong with me, and I didn't think I was going to make it.  Following a suggestion from my Mom, I got tested for Celiac disease, and cut out gluten...even though the test came back negative, the change in my health was undeniable.  I knew I was gluten intolerant, whether doctors believed me or not.  Soon after that I discovered my dairy intolerance.  This past year I've regained my strength and have been able to achieve things that were impossible before, like today...I ran my first 1/2 marathon with a time of 1:55:49.  I am a new person and I am so grateful that I listened to my body, instead of doctors, because I'm healthier than I have ever been in my life.

 (I didn't have a great picture from today, so here's one from my 15K that I did on Independence Day)

Weekly Menu (8/28/11-9/3/11)

Weekly Menu (8/28/11-9/3/11)

Sunday:

Breakfast: Choice of Cereal with Milk (or non-dairy milk)

Lunch:

• Choice of Sandwiches (my family typically chooses ham or PB&J)
• Lays Potato Chips
• Grapes

Dinner:

• Meat Loaf
• Mashed Potatoes
• Corn on the Cob and Steamed Broccoli
• Strawberries and Peaches

Monday:
Breakfast: Banana Chocolate Chip Muffins and Milk (or non-dairy milk)

Lunch:

• School Lunch:
• Peanut Butter and Jelly Sandwich
• Strawberries
• Potato Chips
• 2 Chocolate Chip Cookies, the kinnikinnick brand, because I got a free box of them :)
• Chocolate Milk
• Lunch for me: Leftovers

Dinner: 

• Chili-topped Potatoes 
• Watermelon and Grapes
• Corn on the Cob 

Tuesday:

Breakfast: Bagel and Smoothies

Lunch:

• School Lunch:
• Schar Crispbread
• Cheese Slices
• Pepperoni
• Lays Potato Chips
• Banana
• Pudding
• Lunch for me: leftovers

Dinner:

• Corn Dogs
• Oven Fries
• Carrot Sticks and Grapes 

Wednesday:

Breakfast:

• One-eyed Sandwich and Juice 

Lunch:

• School Lunch:
• Peanut Butter and Honey on Udi's Bread
• Lays Potato Chips
• Apple
• Milk 
• Kinnikinnick 'oreo' cookies 
• Lunch for me: leftovers, of course!

Dinner:

• Sweet Pork
• Black Beans
• Basmati Rice 
• Taco Shells and/or Tortilla Chips
• Salad
• Watermelon

Thursday:

Breakfast:

• Banana Chocolate Chip Muffins and milk

Lunch:

• School Lunch:
  • Ham and Swiss on Udi's Bread
  • Doritos
  • Milk
  • Banana
  • General Mills Fruit Snacks
• Lunch for me:
• leftovers

Dinner:

• Breakfast for dinner
• French Toast
• Hashbrowns
• Sausage
• Apple Slices

Friday:

Breakfast:

• Choice of Cereal and milk

Lunch:

• School Lunch:
  • Tortilla Chips and Salsa
  • Cheese Slices
  • Juice
  • Apple 
  • Pudding Cup
• Lunch for me:
  • leftovers or a sandwich

Dinner:

• Pizza
• Salad
• Carrot Sticks 

Saturday

Breakfast:

• Muffins and Milk

Lunch:

• Choice of sandwich
• Chips
• Grapes
• Carrot sticks

Dinner:

• Crepes
• Fillings for the crepes: scrambled eggs, ham, peanut butter, jam, strawberries, bananas, etc.

Pan-Fried Fish

I made this a while back and it was delicious, the coating was crispy, the fish perfectly flaky.  My kids refused to try it, but my non-fish-eating husband eat his entire piece...I'll take that as a success. :)

Pan-Fried Fish
adapted from BHG 

1 pound fresh or frozen (thawed) fish fillets, 1/2 to 3/4 inch thick (I used cod fillets)
1 egg, beaten
2 tablespoons water
1/4 cup cornmeal
1/4 cup GF flour blend or brown rice flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
canola oil for frying

Directions
1. Rinse fish and pat dry with paper towel.  Cut into 4 serving-size pieces, if necessary.  In a shallow dish combine the egg and the water.  In another shallow dish combine all of the dry ingredients. Dip fish into the egg mixture, then coat in the cornmeal mixture.

2. In a large skillet, heat 1/4 inch of canola oil.  Add half of the fish in a single layer, frying one side until golden, then turning and frying the other side until golden and the fish begins to flake when tested with a fork.  It should take about 3-4 minutes per side.  Drain on paper towels.

This post is featured on Allergy Friendly Friday and Slightly Indulgent Tuesdays.

Roasted Cauliflower and updated Saag

I am so behind on posting, I don't know if I'll ever catch up...but, I'll try.  I made this a while back and it was so amazingly delicious...even the next day, when I mixed it in with my saag. I did have a picture of the cauliflower, but accidentally deleted it...but here it is with my amazing saag (instead of potatoes, I had garbanzo beans and cauliflower), and well, I've modified my saag somewhat...same recipe, but changed when I puree the sauce, and it makes a huge difference! So below is the recipe again, but with the new instructions.

Roasted Cauliflower
1 head of cauliflower, chopped
1-2 tablespoons olive oil
seasoning salt, to taste

Directions
Preheat oven to 425F. Grease a cookie sheet and set aside.  Place cauliflower, oil, and seasoning salt in a gallon-sized ziploc bag and shake to thoroughly coat each piece.  Spread on the cookie sheet and cook for 25-30 minutes.


Saag 1 10oz package frozen spinach
2 cups cubed potatoes, cooked and drained, or roasted cauliflower, garbanzo beans, chicken...basically anything you want to add.
3 tablespoons canola oil
4 cloves garlic, minced
1/2 medium onion, finely diced
1/4 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
3 tablespoons So Delicious coconut milk or other non-dairy milk

Directions
Cook spinach according to package directions and set aside.  Heat oil over medium heat; add garlic and onion.  Cook until soft.  Stir in turmeric and cook for a couple more minutes.  Add in the spinach and stir well.  Add salt, garam masala, chili powder, cayenne pepper, and milk. Heat on low for a few minutes, then place the mixture into a food processor or blender and blend until smooth, stir in the vegetables or chicken and serve over rice.