Springtime Lemon Bars (GF)

I love lemons all year long but in springtime, the fresh flavor speaks to me. These lemon bars are absolutely delicious! They are the perfect tartness of lemon with a flaky shortbread crust. These will be a hit at your next bake sale!

Springtime Lemon Bars

Springtime Lemon Bars
Makes 16 bars

Crust:
1 1/2 cups all-purpose gluten-free flour 
1/2 cup powdered sugar
1/2 cup butter, cut into pieces
3 tablespoons water

Filling:
3 lemons
1 cup granulated sugar
2 eggs
2 egg whites
2 tablespoons all-purpose gluten-free flour 
1/4 teaspoon salt
2 teaspoons powdered sugar

  1. Heat the oven to 350°F.  Line a 9×9 square pan with parchment paper and set aside. 
  2. For the crust, combine the flour and powdered sugar in a food processor fitted with the multi-use blade. Add the butter and process until the mixture resembles coarse crumbs.  Add the water, one tablespoon at a time, until the dough just begins to come together. Press the crumb mixture onto the bottom of the parchment-lined pan.
  3. Bake 17 minutes.  Remove from the oven. 
  4. Meanwhile, for the filling, zest two of the lemons to measure 2 teaspoons zest.  Juice the lemons to measure 1/2 cup juice. 
  5. In a mixing bowl, combine the lemon zest, juice and granulated sugar.  Whisk until well combined.  Add the eggs, egg whites, flour and salt to the bowl and whisk until blended.  Pour the filling over the crust, spreading evenly. 
  6. Bake 20 minutes or until the filling is set.  Remove from the oven and cool completely. 
  7. When cooled, sprinkle with powdered sugar and cut into bars 16 bars.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Berry Orange Spinach Sweet Potato Smoothie (GF/DF)

Wow that’s a lot of stuff! But it all works perfectly together to give this super smooth, filling and delicious smoothie! It’s not super sweet which I like because most of the time I’m having this for lunch. This smoothie keeps me full, has TONS of nutrients like iron and potassium! There is no cholesterol and you’re getting 33% of your daily fiber requirement!

Berry Orange Spinach Sweet Potato Smoothie

I add a scoop of Enrichables into it but if you don’t have them, you can skip them in this recipe! (Although I suggest you check them out because they are amazing! You can get more info here). Also, if you like your smoothies thick, reduce the water to 1 cup.

Berry Orange Spinach Sweet Potato Smoothie
Makes 1 smoothie

1/2 cup frozen berry blend
1/2 mandarin orange, peeled
1 cup baby spinach
1/2 baked sweet potato
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Tuscan Roasted Potato Chicken Salad (GF)

I love warm salads when the season is changing. Because when it’s chilly out, I want comfort food but I also want to know I’m getting enough vegetables in my meals. This one will warm you up and keep your insides happy!

Tuscan Roasted Potato Chicken Salad

Tuscan Roasted Potato Chicken Salad
Makes 4 servings

1 pound russet potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces herbed goat cheese
¼ cup almond milk
¼ teaspoon salt
¼ teaspoon pepper
2 chicken breasts, split
1 cup diced fresh mozzarella cheese
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
1 15oz can cannellini beans, drained and rinsed
2 tablespoons basil pesto
2 teaspoons fresh lemon juice
3 cups mixed baby salad greens, chopped
¼ cup pine nuts, toasted

  1. Heat the oven to 375˚F. Place the cubed potatoes in a bowl of water and soak for 20 minutes. Drain the potatoes, wipe out the bowl and return the potatoes along with the olive oil, tossing to coat. Pour onto a sheet pan.
  2. Bake 20 minutes, then remove from the oven and let cool 15 minutes. Increase the oven temperature to 450˚F. Return the potatoes to the oven and bake 20 minutes longer.
  3. Meanwhile, in a blender container or using an immersion blender, combine the goat cheese and milk and blend until smooth.
  4. Sprinkle the chicken with salt and pepper and grill 4 minutes on each side or until no longer pink in the center. Remove the chicken to a cutting board and let rest 3 minutes, then slice into thin strips.
  5. In a large bowl, mix the potatoes and sauce. Stir in the cheese, tomatoes, beans and warm chicken into the salad bowl.
  6. Add the pesto and lemon juice and toss to coat.  Season to taste with salt and pepper. 
  7. Arrange the salad greens on a serving platter.  Spoon the potato mixture over the lettuce and sprinkle with the pine nuts.  Serve warm or at room temperature.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Cheesy Artichoke & Pimiento Cups (GF)

This is a super quick appetizer that never disappoints. Whenever I take these anywhere, they are the first to be devoured! I keep small jars of pimientos and artichoke hearts in my pantry so this is a recipe I can bring together quickly. If you want an even faster recipe, place all of the ingredients (except the tortilla cups) in a small oven-safe container and cook at 350˚F for 20 minutes or until heated through and the cheese is bubbly. Personally I like making this bite size because it helps keep my portion control in check!

Cheesy Artichoke & Pimiento Cups

Cheesy Artichoke & Pimiento Cups
Makes 24 bites

1 14oz can artichoke hearts in water, drained and coarsely chopped
1 4oz jar chopped pimientos, drained
1 tsp lemon zest 
1 cup shredded mozzarella cheese
¼ cup mayonnaise
1 garlic clove, pressed
½ cup grated fresh Parmesan cheese
24 mini tortilla cups (I use these)

  1. Heat the oven to 350˚F.
  2. In a food processor, chop the artichoke hearts until finely diced. Remove to a mixing bowl and combine with the pimientos, lemon zest, mozzarella, mayonnaise, garlic and parmesan cheese, mixing well.
  3. Arrange the tortilla cups on a baking sheet in a single layer. Using a 1 tablespoon scoop, portion the artichoke mixture into the tortilla cups.
  4. Bake 8 minutes or until the cheese begins to brown and is bubbling. Remove from the oven and carefully transfer to a serving platter.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Sunday Chicken (GF/DF)

Sometimes when you’re entertaining you need something that will make everyone happy and satisfied AND is easy to get on the table! This can be served with wild rice pilaf, regular rice or cauliflower rice on the side along with a serving of your favorite vegetables or salad. Plus, making this in a pressure cooker means you can enjoy time with your guests or just relax because you’re not standing over a stovetop!

I served it with roasted asparagus and my stretch long grain & wild rice.

Because this is a recipe I like to use for entertaining and since I also like to keep my costs down, I make my stretch rice… I take one box of wild & long grain rice mix and prepare it as the package directs. At the same time I’ll make 1 cup long grain white rice in my pressure cooker. Once both are finished, I mix them together. The flavor is still perfect and usually the box serves 3, but making this way will serve at least six!

Bill couldn’t get enough of this sauce! He asked me to just make it alone so we can keep it on hand!

Sunday Chicken with Stretch Wild Rice and Roasted Asparagus

Sunday Chicken
Makes 8 servings

¼ cup rice vinegar
1 6oz can tomato paste
3 tablespoons mayonnaise
1 garlic clove, pressed
¼ cup honey
1 teaspoon Worcestershire sauce
1 teaspoon paprika
½ cup olive oil
salt and pepper
¼ cup white onion, chopped
3 tablespoons Pantry French Onion Dip Mix
1 8oz can whole cranberry sauce
¼ water
8 boneless, skinless chicken breast halves

  1. In a tall cup, combine the vinegar, tomato paste, mayonnaise, garlic, honey, Worcestershire sauce, paprika, oil and salt and pepper. Using an immersion blender, blend until smooth. Pour into a bowl and combine with the onion, dip mix and cranberry sauce, mixing well.
  2. Pour ¼ water in the bottom of a pressure cooker inner pot. Place the chicken breasts in the pot and pour the sauce evenly over the chicken.
  3. Secure the lid and adjust the time to 8 minutes on HIGH pressure. Press START.
  4. When the timer is up, let the pressure cooker manually release for 10 minutes.  Remove the chicken and serve with the sauce on top.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Lemon Blueberry Mini Coffee Cakes (GF)

In our health journey I realized that portion control became an issue… well, using the word “control” doesn’t really describe what was going on! We were eating way too much and somehow justifying it. So I made these as mini cakes that we could share. Plus, since it’s just the two of us, we can freeze the remaining portions and just pop them in the air fryer to warm up when we want one!

Lemon Blueberry Mini Coffee Cakes

Lemon Blueberry Coffee Cake
Makes 12 servings

Cake:
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups plus 1 tablespoon all-purpose gluten free flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
powdered sugar

  1. Heat the oven to 350°F.  Combine the butter, brown sugar and sugar in a mixing bowl of an electric mixer.  Beat until light and fluffy.  Add the eggs, sour cream and vanilla and mix well.  Gradually mix in 2 cups flour, baking powder, soda and salt, mixing well. 
  2. Toss the blueberries with 1 tablespoon flour. Remove the bowl from the mixer and gently fold in the blueberries. 
  3. Spoon the batter into the wells of a mini-fluted pan (be sure to oil your pan if it’s not non-stick!) Spread the filling evenly over the batter. 
  4. Bake in the oven 45-50 minutes or until a cake tester inserted in the center comes out clean.  Let cool in the pan for 10 minutes.  Invert onto the a serving plate and cool completely.
  5. When cool, sprinkle powdered sugar on top.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.