My New Favorite Chicken Technique

We have been trying to cut down on meat and are down to only 2 times a week.  When I do make meat, I try to do something lean and not too time consuming.  I'm tired of dry grilled chicken or baked chicken and I wanted a quicker technique.   Though I believe in buying the bigger chicken breasts and butchering them as you need to (and save money while you are at it), those packages of thinly sliced chicken or pork have always been tempting.

I have twice now bought the thin chicken and lightly coated it in seasoned flour mix.  It is delicious, cooks quickly, reasonably healthy and adaptable.   The mix I used most recently was (roughly):

• 1/4 cup of all purpose gluten-free flour
• 1/3 cup of chick pea flour
• salt
• paprika
• garlic powder
• sage
• black pepper
• turmeric

No-Noodle Vega-rific Lasagna

Who doesn't love lasagna?  cheese, tomato, more cheese.  Gluten-free lasagna noodles ain't so great.  So here is a recipe a gluten free version that is better for you than normal lasagna and super versatile.

First off, pre-heat the oven to 450 degrees and oil up a lasagna pan with some olive oil.  The trick to this lasagna is slicing the veggies super thin.  I used a kitchen mandolin on the thinnest setting.  Select a bunch of different veggies and slice them up thin, grab some ricotta, pasta sauce, cheese and start layering.

Here is the order of layers from bottom to top that I used:

• 2 red potatoes
• layer of ricotta (part skim)
• Swiss chard, leaves only (you can then press down on the leaves to even out the ricotta
• 1 turnip
• 1/2 a yellow onion
• Pasta sauce (I prefer something spicy or something filled with vegetables)
• 1 large yellow potato
• 1 large carrot