Chicken Fajitas Freezer Meals

4   6-ounce Chicken Breasts (unseasoned and baked)
4   Bell Peppers (I used Green this time because they were cheap but any combo of colors will work)
2   Medium Yellow Onions
1   Cup Lime Juice
4   TBSP Cumin
4   Tsp Black Pepper
8   Cloves Garlic Chopped


Open 4 quart sized freezer bags, folding down top edge and set aside. Very thinly slice the chicken breasts and divide evenly between the bags. Add 1/4 cup lime juice, 2 minced garlic cloves, 1 TBSP Cumin and 1 Tsp Black Pepper to each bag. Squish the juice and spices around to mix and cover the chicken. Thinly slice peppers and onions and divide evenly between the bags, this will work out to about 1 pepper and 1/2 an onion per bag.

Seal bags, pressing out all air. Label and date and stack lying flat in the freezer.

To prepare frozen meal:

Pull out several hours ahead of time to let it thaw (and marinate in the process).
Heat 1 TBSP oil in a pan and add thawed fajita mix. Saute until heated through.

Serve with warm tortilla, beans (re fried work but we always go with black beans in this house), shredded cheese, and salsa. Lime and Cumin Aioli is a great addition to these as well.

This meal will serve 2 to 3 adults but could easily be doubled (or divided between 2 larger bags) to feed larger families.

Light Fluffy Gluten Free Bread

I didn't even know if it was possible. I have had crumbly, dry, too dense gluten free breads when I bought them at the store. I was almost certain that a good hearty sandwich bread was something my love was going to have to give up when we found out wheat was causing so many of his troubles. I decided to try my baking skill in a field.
The bread turned out light and fluffy and not the tiniest bit crumbly! I was so excited I decided to post the recipe right away instead of waiting for tomorrow.

Gluten Free Oat Bread

Preheat the oven to 350 F (176.6 C) Get out a 2 pound non-stick loaf pan.

3 cups warm water (105 degrees or slightly lower)
2 tablespoons raw sugar
2 tablespoons yeast

In a small mixing bowl mix the water, sugar and yeast. Set aside for 10 to 15 minutes (until it is nice and foamy.)

In the meantime mix the following (dry) ingredients in a large mixing bowl. You can sift it all if you have a sifter but I just wisked the mixture until it there were no lumps left.

2.5 cups Bob's Redmill Gluten Free flour
2 cups oat flour
1/2 cup flaxseed meal
2 teaspoons baking powder
2 teaspoons salt
1 packet of Knox geletain
2 teaspoons Xanthan Gum

Pour the yeast mixture into the dry mix and turn gently until combined. Don't over mix at this point, it will be lumpy and dry. Now add the following indredients on top of this dough.

4 eggs (make sure they are room temp so they don't kill your yeast)
1/4 olive oil
1 tablespoon molasas
2 tablespoons honey
2 tablespoons rice vinager
Turn the thick batter into your loaf pan (no need to greese your non-stick pan) and smooth the top for a prettier finished project. Bake for about 1 hour 25 minutes, it should sound hollow when tapped. When the loaf is browned and sounds hollow pull out loaf and cool for 20 minutes. The loaf will fall into itself a bit, it's normal.
Next turn the partially cooled loaf out of the pan and rub the top of the crust (with will be very crusty) with butter and wrapped the loaf in plasitic wrap or foil to hold in the remaining steam. Leave wrapped for 10 minutes. I know it sounds like a lot of work at the last minute but this will give your bread a wonderful chewy crust that is ideal for sandwich bread. Let the bread cool completely before slicing. Store the bread in a zipper bag and with all of the air pushed out. Do not refridgerate... it makes the bread get a bit gummy.

Enjoy! Please post in baking tips you have as this is my first attempt at gluten free bread.

This bread is also high in fiber and protein so it's extra healthy!

All for the love of food...

Here's the deal. I love to cook. I love to bake. Most of all I love to eat food that makes me feel good. I also love to be able to zip my pants (which are feeling a bit snug lately.) So, I'm going to explore all things food. My boyfriend is eating wheat free, so I will try gluten free recipes. I am trying to slim down and for that I'll try lighter variations on my favorites. I will also try tweaking recipes I love to make but can rarely afford so that the can be everyday fare in my household. I also (gulp) plan to try things I would NEVER dream of trying on my own, that my friends and family members insist are wonderful even if completely unexpected and odd. I don't promise to like the peanut butter and pickle burger that used to be served in town, but I do promise to try it (a few bites at least.)

My household is full of food lovers and cooks. We have a comercial stove with six gas burners, a grill, and double ovens. We even have one knife who is so dearly loved that "she" has been named the wife. Yes, we have a knife who is the "wife" of one of our resident chefs. We take our food very seriously. I think it should be fun and informative too. So, grab your fork and come along for the ride!