Egg White Omelette Hash

Sometimes I feel like I need a little something more than my gluten free chex cereal in the morning. That's when I make egg white omelettes (how do you spell them?). Toss in whatever leftovers you have and you've got yourself a substantial little meal.

Egg White Omelette Hash

2-3 egg whites, beaten

1 drop of dijon mustard

shake of salt

pepper

2-3 TBL diced cooked potato

2-3 TBL diced ham

2-3 TBL diced portabello mushrooms

1/4 tsp. minced onion

parsely for garnish

Combine egg whites, dijon, salt and pepper, whisk until a little foamy, set aside. Add potatoes, ham mushrooms and diced onions to a hot sprayed small skillet, allow to heat through. Set pan to low heat, add in the egg whites, and I then cover my pan with a lid so the eggs will cook up, a few minutes. Garnish with parsely.

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Chicken Mango Salsa Tacos {Gluten Free & Diabetic Friendly}

Now after our tostada deal the other time, I decided it's taco style for us, lol. So for these I let them use soft flour tortillas and I used my soft flour gluten free tortilla. You will need to start this ahead of time, the chicken needs a little marinading and the salsa needs a little time also, but it's a pretty easy recipe. If you like mangoes and cilantro, you'll love these. Mr. and little boy picked the mangoes out, to me that's what these tacos are all about. I love simple easy dinners like these.


Chicken Mango Salsa Tacos {Gluten Free & Diabetic Friendly}
slightly adapted from Taste of Home

1/3 cup fresh orange juice
5 tablespoons lime juice, divided
1 teaspoon garlic powder
1 teaspoon ground cumin
1 pound boneless skinless chicken breast halves (I used 2 big ones)
2 medium mangoes, peeled and diced
1 small red onion, chopped
1/2 cup minced fresh cilantro
1 serrano pepper, seeded and minced
1 tablespoon fresh grated  ginger
1 tablespoon brown sugar
1/4 teaspoon salt
6 corn tortillas (6 inches)
3 cups coleslaw mix
6 tablespoons fat-free sour cream

In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Seal bag and turn to coat; refrigerate for at least 20 minutes.
For salsa, in a small bowl, combine the mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving.

Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray (I grilled mine). Broil 4-6 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°. Cut into thin strips.

In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned. Top each with coleslaw mix, chicken, mango salsa and sour cream.

Serves 6. Made with corn tortilla: 1 serving equals 238 calories, 3 g fat (1 g saturated fat), 44 mg cholesterol, 203 mg sodium, 35 g carbohydrate, 3 g fiber, 19 g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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Berry Banana Crumb Muffins

I saw a banana muffin on Pinterest and thought I'd add my own little touch to them and make them Berry Banana Crumb Muffins. I have so many bananas thrown in my freezer, that I need to start using them up. I thought I'd make the kids some banana muffins. You could call these a smoothie muffin with all the fruit and yogurt in them. Well since I cannot taste test these, I can tell you how wonderful they smelled as they baked. The kids and even Mr. say they like them so I hope you will too.  =)

Berry Banana Crumb Muffins
Adapted from Sweet Pea's Kitchen

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda

1/4 teaspoon fresh ground nutmeg

1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

1/2 teaspoon vanilla extract

1 1/2 cups plain low-fat yogurt
1 1/2 cups finely diced or mashed bananas (about 3 small)

1 cup frozen mixed berries

Crumb Topping:

1/3 C granulated sugar
1/4 C flour

2 TBL butter
2 TBL chopped pecans

 -Combine sugar, flour and nuts, cut in butter until resembles coarse crumbs. Add 1 Tbl to each muffin when ready.

Preheat the oven to 375 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cardamom, cinnamon and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and light brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Using rubber spatula, gently fold in bananas and berries.

Divide batter equally among prepared muffin cups. Sprinkle on crumb topping. Bake until muffin tops are golden brown, 25 minutes, rotating halfway through baking time. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Yields: 20 muffins

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Peanut Butter Pretzel Crispy Treats

I had the offer from Southern Peanut Growers to come up with a peanut butter recipe, so I came up with these Peanut Butter Pretzel Crispy Treats that include some of my favorite flavors. Chocolate and peanut butter, with pretzels and more chocolate. These were the goodies I made for my Valentines, and they all loved them. =)

For my Peanut Butter Pretzel Crispy Treats recipe, check out my giveaway blog here.

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Artisanal Gluten-Free Cupcakes: Carrot Cake Cupcakes

I just have to mention these sooo delicious cupcakes I made a month ago (now that I know I'm diabetic, I can only remember these now). If you're gluten free, or not, you will enjoy these. I made these to bring to the Monster Jam truck show and friends met up with us so of course they were passed around. She is gluten free also and just loved them. My kids loved them. Mr. loved them. They were so moist and soft after being baked the night before.

They are the cream cheese frosted carrot cake cupcakes from the cookbook Artisanal Gluten-Free Cupcakes: From-Scratch Recipes to Delight Every Cupcake Devotee - Gluten-Free and Otherwise by Kelli and Peter Bronski (check out their blog too).

Inside this recipe you'll find:
sugar
oil
vanilla
eggs
carrots
coconut
pineapple
Artisan GF Flour Blend {in book}
xanthan gum
baking powder
baking soda
cinnamon

This book has tons of different cupcake and frosting recipes. I'm going to have to figure out how to make them diabetic friendly because I have my eye on a few more recipes. =)
If you are gluten free or know someone who is, this book would be a gift.

this is a personal review

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