Sticky Pomegranate Drumsticks

Sticky Pomegranate Drumsticks
Gluten Free, 21 Day Fix Approved
Source

Overall, I liked these but it isn't something I would eat all the time. The flavor was different and they were even good reheated for leftovers. 

Serves: 4
Containers: 1 red, 1/2 purple, 2 tsp

INGREDIENTS
2 cups pomegranate juice
1 tbsp dijon mustard
1.5 tsp red wine vinegar
1 tsp Sriracha
2 cloves garlic, chopped
8 chicken drumsticks, skins removed
1 medium scallion (green onion), thinly sliced

Instructions
1. Heat oven 450F with the rack in the center of oven
2. In a skillet, combine pomegranate juice, dijon mustard, vinegar, sriracha and garlic. Bring to boil over high hear, stirring occasionally. Cook until the liquid reduces to a quick glaze, about 10 minutes. *NOTE: it took a longer than 10 minutes for it to thicken for me*
3. Place chicken drumsticks on a foil-lined baking sheet and roast for 10 minutes.4. Brush glaze over drumsticks, flip, cook for another 10 minutes.
5. Remove from oven, turn broiler on high. Brush the chicken with half of the remaining glaze and broil for 2 minutes. Flip, brush with remaining glaze, broil additional 2 minutes.
6. Transfer to platter and sprinkle with scallions!

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Chicken Enchilada Soup

Chicken Enchilada Soup

Crockpot, Gluten Free and 21 day fix!

I found this recipe on Pinterest and, of course, I had to make some modifications. Because... well, I wanted real chicken in my soup. HA. Here is my version of the recipe.

Ingredients

• ½ cup chopped onion(or you can used onion flakes)
• 2 garlic cloves, minced
• 2 cans veggie broth
• 1 8oz can tomato sauce
• 1 15oz can no salt added black beans
• 1 14oz can rotel tomatoes
• 2 cups frozen corn kernels
• 1 tsp cumin
• ½ tsp ground oregano
• 1 pound chicken(I used frozen chicken that I had put up in large chunk sizes)

Instructions

1. Add all ingredients to slow cooker.
2. Cover and cook on low for 6 hours.
3. Remove chicken from the crockpot and shred.
4. Return to slow cooker.

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Gluten Free Sweet And Sour Chicken Recipe

Pinterest has become my best friend in my health journey. So many pins, so little time!

This picture caught my eye on pinterest.



When I saw this recipe, I knew I had to try it. I love Asian food. I wasn't 100% JP would like this recipe but he gave it a huge thumbs up and asked me to add it to the "keepers" pile.

Sweet And Sour Chicken Recipe
Gluten Free

Adapted from this recipe. Somehow, my mom brain didn't get ginger on the grocery list. No big deal, I thought. I'll just use some from my spice cabinet.... Not so much. Apparently I don't have any. So I left it off when I made it. It was still delicious. Also, she suggests serving it on lettuce but we served it over rice. Since we were serving it over rice, I doubled the sauce recipe to suite us. Here is the recipe as I made it.

Ingredients

• 2 chicken breasts (boneless, skinless)
• 1/2 cup corn starch
• 2 tbsp brown sugar
• 1 egg (whisked)
• 3 tbsp olive oil
• 1/2 red bell pepper (chopped)
• 1/2 green bell pepper (chopped)
• 1 small onion (chopped)
• 1/4 cup sugar
• 4 tbsp gluten free soy sauce
• 4 tbsp ketchup
• 2 tbsp white wine vinegar
• 2 tbsp sweet chili sauce
• 2 tbsp honey
• 1 tsp red pepper flakes
• 4 cloves garlic (crushed)
• 1/2 cup pineapple juice
• 3/4 cup pineapple chunks

Instructions

1. Cube chicken into small chunks.
2. Whisk the egg in one shallow bowl and combine the corn starch and brown sugar in a separate shallow bowl.
3. Put each piece of chicken in the egg until covered and then coat in the corn starch and brown sugar mix. 
4. Heat olive oil in a large skillet and add the breaded chicken, cooking over medium high heat. 
5. After the chicken has started to brown, add the chopped bell peppers and onions. 
6. To make the sauce: combine all remaining ingredients with the exception of the pineapple chunks and (your choice of) rice or lettuce. Whisk them until they are completely blended.
7. Pour the sauce over the chicken and veggies and toss to combine. 
8. Cover and reduce heat to a simmer for 10 minutes. 
9. Add the pineapple chunks. Cover and cook for an additional 10 minutes. Serve over rice. 

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