Fried Chicken

Ingredients:

Chicken breasts, sliced in half to make them thin
Canola oil
Soy milk
Garbanzo flour
Gluten-free Corn Flake Crumbs
Salt and Pepper
Ground Chipotle

Amounts of everything will differ depending on how much you want to make.

1. Mix together garbanzo flour, corn flake crumbs, salt, pepper and ground chipotle, place in bowl. In another bowl, pour in soy milk. Set the bowls along side your frying pan.

2. Heat oil in a deep pan about 1/4-inch deep.
3. Bathe chicken in soy milk, then flour mixture, then place in hot oil.

4. Cook 2-3 minutes on each side, then remove from oil and place on paper towel lined plate to drain and cool.

Cornbread Stuffing with Apples and Bacon

I know that Thanksgiving has come and gone, but this delicious stuffing is so enjoyable, you'll end up wanting to make it for Sunday dinner too!

 *Recipe from Sprouts Farmer's Market

Ingredients:
6 cups Pamela's Cornbread, cubed 1/2-inch to 1-inch, made in advance and dried out for a few days

10 ounces bacon, chopped into 1/4-inch pieces
4 Tbsp butter
2 small yellow onions, chopped
2 ribs celery, chopped
2 fuji apples, peeled, cored and chopped
1/2 cup chopped walnuts
Leaves from 12 sprigs thyme, finely chopped
Leaves from 2 sprigs sage, finely chopped
1 cup chicken broth
1/4 tsp cayenne pepper

Directions:
1. Fry bacon until crisp, remove from pan and set aside.

2. Add butter to the pan and melt. Add onion and celery, saute until golden brown, about 6-8 minutes.
3. Add apples, walnuts, thyme and sage and cook until the apples soften, about 4-5 minutes.

4. Toss in a large bowl with cornbread cubes, broth and cayenne pepper. Mix well.

5. Pour into a buttered baking dish. Cover in foil and bake at 375 degrees for 40 minutes.
6. Remove foil and continue baking until the top turns golden, about 20 minutes. Serve and enjoy!

Low Carb Zucchini Muffins

I adapted this recipe I found on Food Network's website. The recipe was originally from George Stella.

Ingredients:
1 1/2 cups Bob's Red Mill Biscuit and Baking Mix
1/2 cup small diced zucchini
3 eggs or egg replacements
3/4 heavy cream, or soy coffee creamer
1/2 cup club soda
1/3 cup sugar or sugar substitute
1 1/2 teaspoons baking powder
1 teaspoon cinnamon

 This is the egg replacement powder after the water has been added.

 Soy coffee creamer.

Directions:
1. Preheat oven to 350 degrees.
2. Grease a 12 cup muffin tin with nonstick cooking spray or butter. Sprinkle a little flour mix into each cup.
3. In a large bowl, whisk together all the ingredients until completely blended. Fill each muffin cup with an ice cream scooper and bake for about 20 to 25 minutes, or until tops start to brown.

4. The muffins are done when lightly browned and a wooden toothpick inserted into the center of a muffin comes out clean. Remove and let cool before taking out of the pan.