Pizza Rolls

These are so easy, freeze well and are a great lunchbox option!  Enjoy!

Pizza Rolls - click to link to recipe
You can even use the Pillsbury roll out pizza dough for a quick fix.  

Grilled Chicken Fajitas

We haven't let the cooler temperatures stop us from grilling this year.  My husband has made these fajitas a couple of times this month because they were such a big hit.  Plus, he was adjusting this recipe and wanted to make a few changes. We put our chicken on warm tortillas and topped them with sauteed onions and shredded cheese.  If you are are on a gluten-free diet, try corn tortillas.  Yum!

Grilled Chicken Fajitas

Inspired by:  Easy Chicken Fajita Marinade at allrecipes.com

½ c vegetable oil

¼ c lime juice

2 T honey

2 T chili powder

2 T garlic powder

1 T ground black pepper
1 t salt

½ t paprika

3 pounds skinless, boneless chicken breasts, cut into strips

Mix vegetable oil, lime juice, honey and spices in a resealable plastic bag.  Place chicken strips into the bag.  Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours up to overnight.  Remove chicken strips from marinade; discard remaining marinade.  Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C).

We have a komodo style smoker and convection grill.  These aren’t extremely common.  But if you do have one, set the dome temperature to 370 ^oF.  Cook on each side for about 5 minutes per side (assuming you precut the chicken into strips) or until the internal temperature of the chicken is more than 160 ^oF. 

Chocolate Crinkle Cookies

Do you need a delicious chocolaty treat for your sweetie this Valentine's Day?  Try these chocolate crinkle cookies.  They are SO good!

The original recipe is actually vegan (see link below).  I changed them slightly to avoid using flax.  I don't have anything against flax, I just try to make sure the recipes on this blog are made with ingredients everyone typically has in their kitchen.  I hope to be a resource for families with food allergies.  But I also want to post easy to make recipes that can help out friends that are trying to accommodate others with food allergies but don't typically cook allergy-free.

Chocolate Crinkle Cookies

Adapted from Vegan Chocolate Crinkle Cookies at Spoon University

¾ c sugar

¹⁄₃ c canola oil
2 T dark corn syrup
1 t pure vanilla
¹⁄₃ c milk
½ c chocolate chips, melted
1½ c all-purpose flour
2 T cocoa powder
2 t baking powder
¼ t salt

1 c powdered sugar
¼ c granulated sugar

Preheat the oven to 325°.  Melt the chocolate chips in microwave safe bowl in 30-second intervals, stirring in between each until chocolate is smooth.  In a large bowl, mix together sugar, oil, dark corn syrup, vanilla, milk, and melted chocolate. Mix until smooth.  Sift in flour, cocoa powder, baking powder, and salt. Stir until fully incorporated.  Refrigerate dough for 20 minutes before rolling.  Scoop a tablespoon of dough for each cookie and roll with your hands into a ball.  Roll each cookie first in granulated sugar, then in powdered sugar.  The more powdered sugar now, the prettier the cookie when it comes out of the oven.  Place cookies about 2 inches apart on baking sheets lined with parchment paper. Bake for about 14 minutes. After baking, let cookies cool on baking sheet for at least 5 minutes before transferring to a cooling rack. 

Kielbasa and White Bean Stew {Slow-cooker}

For lunch, I all too often end up eating some of the quick kid favorites I keep on hand for lunches at school and home.  I decided I needed some quick, healthier options for myself.  I was on the look out for some kind of soup that would freeze well.  I found this one on Pinterest.  It is easy to prepare.  You just toss it all in the slow-cooker with very little prep work.  Then I split it up into individual freezer containers.  It thaws well in the microwave and is quite filling.  This is a great lunch for a cold winter day.  This recipe is a keeper!

Notes:  I made this with turkey sausage, as suggested.  For dairy-free, omit Parmesan cheese.  For gluten-free, make sure your sausage and chicken broth are gluten-free.

Slow-cooker Kielbasa and White Bean Stew with Tomatoes and Spinach - Click to link to recipe.

Bolognese Sauce {Slow-cooker}

This is delicious!  It is perfect for a cool January day.  This recipe as a little more prep work than most of my other slow-cooker recipes.  So, I did all of the prep at night and let it cook all night.  The next morning, I put it in the fridge.  At dinner time, I cooked up some pasta and just reheated the sauce at dinner time.  So good!

Slow-Cooked Bolognese Sauce - Click to link to recipe.

Gluten-free notes:  Make sure the tomato paste you use is gluten-free.

Chewy Chocolate Chip Granola Bars

I have been making these granola bars for my kid's lunches.  I make them into a 9x13 pan, cut them into about 24 bars, put them into individual baggies and put them in the freezer.  I always pack lunches the night before.  The frozen granola bar is thawed in plenty of time for lunch.  They actually thaw in about 10 minutes.  Sometimes, I put some out before I run out to pick up the kids and they are thawed in time for lunch.  My kids love these granola bars.  I think they have less sugar and far less additives than the grocery store varieties.  Enjoy!!

Chewy Chocolate Chip Granola Bars

Adapted from Chewy Chocolate Chip Granola Bars {CopycatQuaker} at Lovely Little Kitchen

4 c old fashioned oats* 

½ c unsalted butter

1/2 c brown sugar, packed

2/3 c honey

1 t vanilla* 

4 cups puffed rice cereal* 

1/2 c mini chocolate chips

Preheat the oven to 350^o.  Spread out the old fashioned oats on a baking sheet.  Toast the oats in the preheated oven for 3-5 minutes, or until fragrant to enhance the flavor. 

Line a 9x13 pan with parchment paper or spray with cooking spray.  Using the parchment paper will make them easier to remove and cut into bars later. 

In a sauce pan, melt butter, brown sugar, and honey over medium heat, stirring until the sugar is dissolved.  Bring to a slight simmer for a 1-2 minutes.   Remove from heat, cooling slightly.  Then mix in vanilla.  In a large bowl, combine the toasted oats and puffed rice cereal.  Pour the slightly cooled honey mixture over the oat mixture, stirring to coat.

Pour the mixture into the prepared pan, pressing firmly.  Sprinkle with chocolate chips and press into granola slightly.  Chill for about one hour prior to cutting.  Put each cut granola bars into individual small baggies.  Put the individual bags into a large freezer bag and freeze until ready to use.  Set out for about 10 minutes before eating. 

*Gluten-free notes:

– Oats are often processed on the same equipment as wheat and other gluten.  You can buy certified gluten-free oats. 

– Vanilla can contain gluten.  I use McCormick pure vanilla extract.

– Rice Krispie has a gluten-free option, as do some other brands.