Monday, December 10, 2012

We're Back...and with a GF Chicken Tender Recipe!

Yes, we have been away for a bit, with a lot of craziness behind us. Lesh has just recently been diagnosed with Celiac's disease, so our cooking adventures have been altered to reflect our new gluten-free (GF) lifestyle.

Today's lunch was a new recipe I am working on perfecting for Lesh to give her a GF option for one of her favorite foods.

Comments are always welcome. :)

Coconut-Crusted Chicken Tenders (Gluten-Free)

1 lb ground chicken
1/2 cup unsweetened shredded coconut
1/8 cup white rice flour
1/8 cup + 1/4 cup gluten-free all-purpose flour
1 egg yolk
1 tsp garlic powder
2 pinches of brown sugar
Salt & pepper to taste
EVOO to coat the pan

1. Coat pain with EVOO and heat on medium.

2. Mix chicken with egg yolk, the 1/4 cup of GF all-purpose flour, garlic powder, and salt & pepper together until all ingredients are fully incorporated.

3. In a separate bowl, mix coconut, white rice flour, the 1/8 cup of GF all-purpose flour, brown sugar, and salt & pepper together using fingers or a fork.

4. Using a tablespoon, dip out chicken and roll in coconut mixture with fingers.

5. Cook tenders until golden brown on both sides.

6. Serve with your favorite dipping sauce and enjoy!

This made about 16 tenders for us. We saved the extras to make with pasta later this week.

More new recipes and fun later...


Tuesday, March 13, 2012

Early Start

Tomorrow marks the middle of the week, and I will be giving my second-to-last speech for the quarter at 9am as well. That means we will likely be out all day, since gas prices are so high. We have been trying to ride the bus whenever possible and then stay wherever we go until I go in to work at 4pm. So, tomorrow night's dinner will have to be something quick and easy...

We will also be posting the recipe for tonight's dinner a little later, so be sure to check it out. It's another recipe that utilizes our coupon stockpile items.

Aleshia will also be posting a picture of the first of two crochet bags she has been making for the upcoming Sugar Maple Festival next month in Bellbook, Ohio.

Until tomorrow...


Cheesy Italian Chicken Tenders

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This recipe is a good low-carb option for Italian chicken without any pasta. There is so much flavor in
this dish, you won't miss the pasta one bit!  This recipe also utilizes some of the Hunt's Tomatoes that are often on sale and offering coupons.

Cheesy Italian Chicken Tenders
1.5 lbs Pilgrim's Pride Chicken Tenderloins
Garlic salt
Italian Seasoning
1 can Hunt''s Fire Roasted Tomatoes with Garlic
1 can Hunt's Diced Tomatoes with Basil, Garlic, & Rosemary
1/2 cup shredded mozzarella cheese

1. Preheat oven to 375 degrees.

2. Place chicken tenders (after cleaning them) into deep dish baking pan (such as a cake pan).

3. Sprinkle garlic salt and Italian seasoning as desired.  (Rach doesn't like a lot of salt, but we love the Italian seasoning.)

4. Drain about half juice out of each can of tomatoes, and pour tomatoes over chicken, making sure to cover all tenders.

5. Bake for 1 hour.

6. Add mozzarella cheese and bake 5-10 additional minutes, or until melted.

7. Serve and enjoy!

- Created by 2DoggieMamas

Cheesy Chicken Broccoli & Potato Pot Pie

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This is one of my absolute favorite meals ever! First of all, it allowed us to be creative with some of our coupon stockpile of Campbell's Chunky Soup, and secondly, because it's just plain YUMMY!

Cheesy Chicken Broccoli & Potato Pot Pie
2 cans Campbell's Cream of Chicken soup
1 can Campbell's Chunky Chicken Broccoli Cheese with Potato soup
1 teaspoon Italian seasoning
1/2 cup frozen broccoli (not thawed)
1/4 cup milk
1 can chunk chicken, drained
1 can Pillsbury Grand Biscuits
1/2 cup shredded cheese

1. Preheat oven to 375 degrees.

2. Spray 13 x 9 baking pan. (We used I Can't Believe It's Not Butter Olive Oil Spray).

3. Mix all ingredients except biscuits and cheese in a large bowl.

4. Cut biscuits into quarters and gently stir into the mix until coated.

5. Pour mixture into pan.

6. Bake 35-40 minutes, or until biscuits are not doughy.

7. Add shredded cheese and bake another 4-6 minutes, or until melted.

We had leftovers from this for 2 days, so I think it would easily serve 6 people.

- Created by 2DoggieMamas

Parmesan Pork Chops

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Because I am being laid off on April 27, we have been trying to live and eat as frugally as possible.  I must say, this wasn't always easy, but we have gotten creative and have come up with meal plans and recipes that save us time, money, and make us not miss eating out the least little bit.

All of our recipes serve about 4 people, and we usually have the leftovers for lunch the next day or a day or so later for dinner, if we don't pig out and leave no leftovers!

Here is the first of our most recent recipe adventures:

Parmesan Pork Chops
4 boneless pork chops
I Can't Believe It's Not Butter Olive Oil Spray
1/4 cup parmesan cheese
2 tablespoons flour
2 teaspoons Italian seasoning
2 teaspoons parsley flakes
1/4 teaspoon pepper
1 teaspoon garlic salt (use more or less, this is adjusted for individual tastes)
2 tablespoons olive oil

1. Mix all dry ingredients together in a large sealable bag.

2. Heat olive oil in skillet on medium heat.

3. Spray each pork chop with butter spray to coat. 

4. Then, toss each pork chop in sealable bag and shake.

5. Cook pork chops in olive oil 7-8 minutes on each side.  Cook longer if you desire a more crispy breading.

We enjoyed these pork chops with a Cheesy Potato & Broccoli frozen side dish. 

- Recipe created by 2 Doggie Mamas


Good morning, everyone. I am glad you decided to stop by and check out our new blog. Aleshia and I decided to start this to document our lives as we prepare for my layoff, and talk about our strategies and tips for survival on a very low budget. We plan to share recipes, coupon adventures, tales about our furry children (all Chihuahuas), and much more.

We will be starting with a few recipes we have made using items from our pantry. Look for the first later today, and enjoy!

Happy Tuesday!

- Rach