My husband found and cooked this recipe tonight.  It was pretty good.  Very tart, but we paired it with cooked brocolli and carrots and roasted smashed red potatoes.  Very yummy and our kids ate it all and asked for more!  Always a plus if the kids like it!  I think next time we will tone down the lemon just a little more.


From: noreciperequired.com

Ingredients (for 2)

• 2 boneless skinless chicken breasts – lightly pounded out
• 5 garlic cloves minced
• Juice from one lemon
• 2 sprigs rosemary
• Water
• 2 tablespoons butter

Making the Chicken

• Add the chicken to a zip lock bag, along with 3 of the minced garlic cloves, 1 of the sprigs of rosemary and a couple glugs of olive oil
• You probably want to pound the chicken a bit, to make it more a more consistent thickness so it cooks evenly
• Allow the chicken to marinate for 2 – 8 hours
• Remove the chicken from the bag and season both sides with salt and pepper
• Heat a pan over medium - high heat, and coat the bottom with olive oil (normally I go very high heat, but in this case, I want to prevent any marinade garlic that stuck to the chicken from burning)
• Lay the chicken breast down and leave them to sear on that side for ~4 minutes or until golden brown (don’t lift the chicken up to check for at least 3 minutes)
• Flip the chicken over, to sear the other side. It should be cooked through in about another 3 minutes
• Remove the chicken from the pan, and set aside. Add the lemon juice, 2 tablespoons of water, and the other sprig of rosemary
• Scrape the bottom of the pan to deglaze and reduce the juice/water by about half
• Turn off the heat, and add the butter. Stir it in, and add chicken back to the pan, and toss to coat

I get bored of meal times.  I love my breakfast foods like pancakes, eggs, waffles, etc. but it is not always convenient for time (or my waistline) to eat those every day of the week!  Here is a recipe I just cooked to try out for breakfasts this week.  It turned out pretty good.  My hubby doesn't think they are the greatest, but I don't mind them.  I like the crunch of the pecans and the sweetness of the craisins (I didn't have any dried blueberries) and coconut.  This is one of those recipes from Pinterest that I had saved for later.  Love Pinterest!  As always, my comments are in Pink!

Adapted from: Kumquat

Blueberry Coconut Pecan Breakfast Cookies

1 1/2 cups gluten-free rolled oats

1 cup unsweetened coconut flakes (I only had sweetened)

1 tablespoon golden flaxmeal (I just threw in whole flax seeds)

1/2 teaspoon salt (Think it could have used just a little bit more)

3/4 cups coarsely chopped pecans

1/2 cup dried blueberries (I used Craisins)

3 very ripe bananas, mashed

1/4 cup coconut oil, warm enough to be liquid

1 tablespoon agave nectar

1 teaspoon vanilla extract

Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Yield: about 15 cookies.