Here are a few delicious GF mixes I’ve found lately. Pillsbury has a new sugar cookie mix with candy bits (this one was found at Walmart). Very, very yummy! See if you can find it. Pillsbury has also put their Funfetti candy bits into this Hungry Jack buttermilk pancake mix.
This isn’t my recipe, but it’s gluten-free, easy to prepare and healthy. It has an excellent flavor and I have to share it with you.
Spanish Chicken and Potato Roast (from the Food Network)
1 1/2 lbs Yukon potatoes, cubed
4 cloves garlic, chopped
2 Tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs
2 tsp paprika
4 Tbsp chopped fresh parsley
2 red onions, sliced into rings
1 tsp salt
1/2 tsp ground pepper
2 lemons (one juiced, one cut into wedges)
Preheat oven to 500. Put the chopped potatoes and garlic in a microwave-safe bowl. Add oil and 1 Tbsp water and stir to coat. Place plastic wrap over bowl and punch a few holes in the top. Microwave 8 minutes to partially cook potatoes.
In another bowl toss chicken with the paprika, lemon juice, parsley, salt, and pepper. In a large casserole dish, place onions and potatoes. Bake 12 minutes. Remove potatoes from oven and flip. Top with chicken. Roast about 12 more minutes or until chicken is cooked through. It took me longer to get the chicken done, so just keep an eye on it. Serve with lemon wedges.