I got a Pampered Chef stoneware baker from one of our Lend4Health moms, Penny (mom to Logan), and I just love it! It really makes baking stuff so easy, and everything turns out yummy! (And Pampered Chef stoneware is apparently the only stoneware on the market that is lead-free.)
I recently did another round of IgG tests on the family, as well as a bunch of other tests too, and it seems like there's not much we are "allowed" to eat anymore. So I need to get really basic with the food.
So I made this last night, and even my 5 year old son (who has been hating everything but waffles and peanut butter lately....ugh!) ate it up!
I forgot to take a picture before it was all gone, but here's what I did...
- Boneless, skinless chicken thighs (I used about 10, enough to cover bottom of baker)
- One bag of small red potatoes, peeled & cut into quarters
- Some peeled baby carrots
- 1/2 lemon
- 2 cloves fresh garlic, pressed
- 1/4 cup + a bit more of Pacific chicken broth
- Some olive oil
- Some ghee (optional)
- Some salt
- Some herbs de provence
Preheat oven to 350 F. Coat bottom and sides of baker with olive oil. Place chicken on bottom of baker. Squeeze lemon juice onto chicken. Sprinkle garlic over chicken. Sprinkle salt and herbs de provence over chicken. Put potatoes and baby carrots on top of chicken. Sprinkle a bit more salt if you'd like. Dot top with some ghee (optional). Add chicken broth. Cover and put in oven. Cook at 350 degrees for about an hour and a half. After an hour, stir up the chicken and potatoes a bit to "baste" the potatoes. Leave cover off at end. It's ready when the potatoes are soft, the chicken is cooked, and everything looks yummy.
This made enough for our family of 4 for dinner, plus leftovers for 2 lunches the next day.
Tuesday, May 25, 2010
Looking for More . . .?
I only have a few posts on the page. To find more, click "Older Posts" above this message. You can also find other posts by using the labels/categories list on the right-hand side of the page, or by using the archives menu. I've got more than 130 posts on this blog, so sit back and make yourself at home!
COPYRIGHT. All words and images on "Tori's GFCF Blog" (unless otherwise credited) are (c) 2007-2009 Tori's GFCF Blog (http://gfcfblog.blogspot.com).
DISCLAIMER. I am not a doctor. I am not a nutritionist. I'm just a mom who has been implementing the GFCF diet since October 2007 (and soy-free about 5 weeks thereafter). Please do not rely upon my blog as your sole source of information or advice. I only offer my personal experiences for your consideration and can not be held responsible for any adverse reaction or experience you or your child may have should you choose to try something I have tried. Remember that every child is unique, and what works for mine may not work for yours.