GF White Chicken Chilli

Ingredients:
1 lb boneless, skinless chicken breasts (diced into 1/2in pieces)
1 small yellow onion (diced)
1 TB olive oil
2 cloves garlic (finely minced)
3 1/2 cups chicken broth
1 can (4oz) diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and pepper (to taste)
1 package (8oz) neuftchatel cheese (cut into 12 slices)
1 1/4 fresh or frozen corn
2 cans (15oz) cannellini beans (drained and rinsed)
1 TB lime juice
chopped cilantro for serving
shredded monterey jack cheese for serving
tortilla chips for serving

Directions:
Heat olive oil in a 6 qt enameled dutch over med/high heat. Once oil is hot, add chicken and diced onion. Saute until chicken is no longer pink, about 6 mins.

Add garlic and saute 30 seconds longer. Add chicken broth, green chillies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat and simmer 15mins.

Add neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese, but it will eventually melt). Stir in corn and 1 can of cannellini beans. Then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed. Add bean mixture to soup along with remaining 1/4 can of beans. Simmer for 15mins.

Mix in lime juice and serve with cilantro, cheese and tortilla chips.

Sausage Potato Soup

• Yield: 6 servings.

Ingredients

• 1/2 pound Johnsonville® Polish Kielbasa Sausage, diced
• 6 medium potatoes, peeled and cubed
• 2 cups frozen corn
• 1-1/2 cups chicken broth
• 1 celery rib, sliced
• 1/4 cup sliced carrot
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups whole milk
• 2/3 cup shredded cheddar cheese
• 1 teaspoon minced fresh parsley

Directions

• In a large saucepan, brown sausage; drain. Set sausage aside. In the
• same pan, combine the potatoes, corn, broth, celery, carrot and
• seasonings. Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until vegetables are
• tender. Add the milk, cheese, parsley and sausage. Cook and stir
• over low heat until cheese is melted and soup is heated through.
• Yield: 6 servings.

GF Teriyaki Chicken

MEDIFAST APPROVED

Ingredients

2 teaspoons olive oil (2 Healthy Fats)

2 teaspoons low sodium GF tamari soy sauce (2 Condiments)

1/2 teaspoon onion powder (1 Condiment)

1/8 teaspoon garlic powder (1/2 Condiment)

 1/4 tsp ground ginger (1/2 Condiment)

18 oz chicken breasts, boneless and skinless - should yield 12 oz (2 Lean)

Directions:

Blend marinade. Tenderize chicken breasts until the breasts are of even thickness. Marinate with spices at least 4 hours or overnight.

Discard marinade. Grill chicken 4-5 minutes on each side or until cooked thoroughly.

Grilled Chicken Wings

Lots of onion
salt 
pepper
a lot of paprika
chicken wings

Marinate over night or just few hours. Then grill. Paprika gives it a smoky flavor, enjoy!

GF Poppy Seed Cake Roll with Chocolate Ganache

Adapted from Natasha's Kitchen

Ingredients

For the Cake:

• 4 eggs, room temp
• ½ cup white sugar
• ½ tsp vanilla
• ⅔ cup all-purpose flour (I use Pamelas Artisan GF Blend)
• ¼ tsp baking powder
• 2 Tbsp poppy seeds

For the Syrup:

• ½ cup hot water
• 1 Tbsp sugar
• 1 ½ tsp rum extract

For the Frosting:

• 8 oz cream cheese, softened at room temp
• ¾ cups powdered sugar
• ½ cup cold heavy whipping cream

For Ganache: 

• 8 oz (1/2 lb or about 1⅓ cup of ) semi-sweet chocolate chips
• 1 cup heavy whipping cream

You will need:

• Parchment paper
• Wire rack – recommended
• 11×17 rimmed baking sheet

Instructions

How to Make the Cake Roll:

1. Preheat Oven to 350˚F. Line the bottom of a large an 11×17 rimmed baking sheet with parchment paper.
2. Beat 4 eggs with ½ cup white sugar on high speed for 5-7 minutes or until thick and tripled in volume. Fold in ½ tsp vanilla.
3. Whisk together ⅔ cup flour with ¼ tsp baking powder and 2 Tbsp poppy seeds, then fold the flour mixture into the batter. Fold together with a spatula (not with the mixer) scraping from the bottom to make sure no flour pockets are left. Fold just until all of the flour is incorporated. Don’t over-work it since the volume of the eggs helps it rise.
4. Spread batter evenly onto your prepared baking sheet. Bake at 350˚F for 13-15 min or until top is golden.
5. Once the cake comes out of the oven, remove it from the baking pan, place a sheet of parchment or wax paper over it and roll the cake roll loosely (rolling it while it’s still warm helps prevent cracks). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it’s frosted.

How to Make the Glaze

1. In a small bowl or measuring cup, combine ½ cup hot water with 1 Tbsp sugar and stir to dissolve. Stir in 1 ½ tsp rum extract then set aside to cool to room temp while you work on the frosting.

How to Make the Cream Filling:

1. Beat 8 oz softened cream cheese with ¾ cup powdered sugar until smooth (1 min).
2. While the mixer is on, beat in ½ cup cold heavy whipping cream. Turn the mixer up to high speed and continue to beat 3 minutes or until cream is thick and spreadable. Refrigerate frosting until ready to spread.

How to Make Chocolate Ganache:

1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
2. Place lid on chocolate chips to trap the heat and let sit
3. undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you’ll get excited.
4. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!).
5. Important Note: Keep in mind, the longer ganache sits, the thicker and more of a frosting it becomes

Assembly:

1. Brush the top of your unrolled cake roll (the side that will be the inside once it’s rolled up) evenly with the syrup. Let it soak it up for 5 minutes.
2. Spread your cream filling evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting.

How to Glaze a Cake:

1. Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.
2. Refrigerate the finished roll until ganache is set (at least 1 hr is best).

GF Black Forest Cheesecake Cupcakes

Black Forest Cheesecake Cupcakes

Ingredients

Crust
• 12 Trader Joes GF "Joes" Oreos type cookies
• 1 1/2 Tbsp salted butter, melted
Cheesecake
• 4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
• 2/3 cup granulated sugar
• 2 Tbsp unsweetened cocoa powder
• 1 pinch salt
• 12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs)- 8oz will do too
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
Topping
• Store-bought (canned) or homemade cherry pie filling*
• 1 1/4 cups heavy cream
• 2 1/2 Tbsp granulated sugar
• Finely chopped or shaved chocolate, for garnish (optional)

• For the crust:
• Preheat oven to 325 degrees. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
• For the cheesecake filling:
• In a mixing bowl, whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined. Forcefully tap bowl against countertop, about 30 times, to release some of the air bubbles. Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each. Bake in 325 degree oven 17 - 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.
• For the topping:
• In a mixing bowl, using an electric hand mixer, whip 1 1/4 cups heavy cream until soft peaks form then add 2 1/2 Tbsp sugar and whip until stiff peaks form. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center). Spoon a heaping tablespoon (about 2 tbsp) Cherry pie filling into the center of each. Store in refrigerator in an airtight container (I preferred to let them rest about 10 minutes at room temp before serving. Also, preferably add topping within 2 hours of serving.).
• *I considered making it homemade but finding and pitting the right type of cherries didn't seem worth the hassle so I just used canned. I used about 3/4 of a 21 oz can.
• Recipe Source: Cooking Classy

GF Raspberry Macarons with Lemon Buttercream Filling

FROM "TATYANA'S EVERYDAY FOOD" YOUTUBE CHANNEL

For cookies:
110 grams almond flour (sifted through fine mesh)

200 grams confectioner's sugar (sifted through fine mesh)
10 grams freeze-dried fruit powder, plus extra for decorating (sifted through fine mesh)

100 grams egg whites at room temperature

50 grams white granulated sugar

For filling:

Lemon zest from 1 lemon

3 tablespoons Lemon juice

¾ cup butter, softened to room temperature

3-4 cups confectioner's sugar

For cookies:

0. line 2 baking sheets with parchment paper and preheat oven to 300F.

1. Pre-measure all my ingredients using a digital kitchen scale, sift if necessary. 

2.  Mix together flour, confectioners sugar and fruit powder in small bowl

3. Place egg whites into separate mixer bowl and add sugar. Turn mixer on high and whisk until stiff peaks form. (turn the bowl over, egg whites should not move)!

3. Gradually fold in the flour into the egg whites. Mixture needs to have a specific consistency. Not too thick or too thin, should fall off of your spatula in a ribbon.

4. Transfer batter into a pastry bag tipped with a round tip.

5. Pipe onto your parchment paper- use preprinted guide

6. Carefully drop pan 6 times on a flat surface covered with a towel to release any air bubbles.

7. Let pan stand for 1 HOUR (very important, do not skip this step!) to form a thin film over the top.

8. Sprinkle with remaining fruit powder

9. Bake for 10 mins- turning halfway

10. Allow cookies to cool completely in pan

11. Transfer to cooling rack afterwards (alternating face up-face down)

For filling:

1. Fluff butter in stand mixer.

2. Add lemon zest, lemon juice, and confectioner's sugar until buttercream is the right consistency.

Assembly:

1. Pipe onto one cookie, top with another.