Yummy!

I love cooking...and as I've said before, "re-learning" how to cook post gluten free lifestyle has been somewhat of a challenge. Tonight, however, I made a yummy meal for us and our good friends, Josh and Laura. I thought I'd share the menu because I want to remember it...it was yummy and I'd love to re-create it sometime!

Appetizers:
~Sliced Cabot New York sharp cheddar cheese (a new cheese Jeremy picked out; it was decent!)
~Hummus (I used a gluten free mix that you basically add your own water and olive oil to) with broccoli and carrots

Salad:
~Butter lettuce (a newish discovery, thanks to meals at Laura and Josh's...this is just a bag of Fresh Express lettuce and we love it!)
~variety of do-it-yourself toppings (diced hard-boiled egg, black olives (ew, not for me! Jer loves them, though!), Mediterranean cheese blend, Craisins, sliced almonds, and Texas Toast croutons (NOT gluten free...not for me! We had a bag that we needed to use up ;))
~variety of dressings (light Caesar, ranch from Avanti's here in town (Jer's favorite dressing!), oil and vinegar, and gluten free poppyseed dressing (from Whole Foods)...YUMMY!!

Main Course:
~Chebe cheese rolls...DELICIOUS gluten-free rolls made from a yummy mix. Available at Meijer and Naturally Yours here in Bloomington. I LOVE these rolls! The others enjoyed them, too! They are made from a tapioca flour base and are so soft on the inside and crisp on the outside. I would DEFINITELY recommend them...even if you don't need to eat gluten-free!
~Parmesan mashed potatoes....Recipe:
4 lb. red potatoes, cut into 1/2-inch chunks
2 cups chicken broth (I used Progresso; it is gluten free)
1-8 oz pkg 1/3 Less Fat Cream Cheese, cubed
3/4 cup Reduced Fat/Light Sour Cream
3 Tbsp. Grated Parmesan Cheese
4 Tbsp. butter
1 Tbsp. garlic salt

Put potato chunks in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 15 min., stirring after 8 min. Uncover; stir potatoes. Simmer, uncovered, 5 to 6 min. or until potatoes are tender and most of broth is absorbed.

Add cubes of cream cheese. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream, butter and Parmesan; mash until potatoes are smooth and heated through.

YUMMY!!!!

AND
~Crockpot Cranapple Chicken (recpie adapted from http://www.cookingcache.com/)

Crockpot Cranapple Chicken Breast Bake Recipe
4 to 6 boneless, skinless chicken breast halves (I used just over three lbs of breasts)
4 to 6 green onions (I didn't use onions)
1/2 cup dried sweetened cranberries (I used a cup since I thought I used more chicken)
1/2 cup chopped dried apple (I used one whole fresh apple, sliced...but waited to add it until about an hour before serving)
1 clove garlic very thinly sliced (I used 1 1/2 tsp of crushed garlic form a jar)
2 tablespoons brown sugar (I used four Tbsp.)
2 tablespoons water (I used 4 tsp)
1 teaspoon lemon juice (I used 2 tsp)
2 teaspoons butter (I used 4 tsp)

Place chicken breasts in a 2-quart (or larger) crockpot. Add remaining ingredients in the order given, dotting evenly with the butter last. Cover and cook on low for 6 to 7 hours. Serve over rice (I didn't serve with rice; Jeremy doesn't like rice very much. However, I think rice would've been great).

I think the cooking time was a little long; the chicken was a little drier than I would've liked, but all in all not too shabby!

Dessert
~fresh raspberries, blueberries, and strawberries (sliced) mixed together with a SMALL amount of sugar (just a tiny sprinkling on top as they sat in the fridge for a few hours)
~organic vanilla pudding (not instant; Jeremy loves the "skin" on the kind you actually have to cook ;))
~whipped cream

YUMMY!

We had a great time with our friends, too :). All in all, a great evening :)