Oh my gosh we loved this dish for a Fall School Night dinner!  My husband took the leftovers to work for his lunch- yeah!! 

Mediterranean Chicken Skillet

First, you just cook chicken breasts in a skillet for about 6 minutes on each side…depending on the size of you chicken.  Make sure to add in a little olive oil to the skillet along with a few pinches of salt and pepper on each side.  Get those nice and juicy and brown.

I bought a tomato basil flavored bag of fresh chicken breasts and they were so juicy!  Take those out of the skillet when they are done and let them rest on a cutting board and cut them up after about 5 minutes or so.

Set the chicken aside and put a little olive oil in the same skillet as you cooked the chicken in.  Add in as many cherry tomatoes as you want and let blister for about 3 minutes.  Add in 1 cup of marinated artichokes and 1 cup of a variety of olives (pitted of course) into the skillet along with 1 cup of chopped up roasted red peppers.  Let all cook together for about 5 minutes or so.  I added in a little bit of the artichoke marinade and a pinch of salt and pepper.

I used microwave white rice.  Put as much or as little as you like on a platter.

Put the cooked, cut up chicken back into the skillet with the veggies and let simmer for a few minutes.

Pour on top of the rice and enjoy!  We added a little feta cheese on top but you don’t have to.

Gluten Free and Yummy 😉


This salad was so fun to make with My Little Gluten Free Girl!  She made it and she ate it 😉

Feta, Cucumber and Watermelon Salad

All you need is a chunk of feta cheese, a few cucumbers and some watermelon!

We bought a flavored feta cheese and it was good!  Cut them all into little squares and arrange on a plate. We found a tomato basil flavored feta cheese, you can use regular or whatever you can find.

The key is to cut up all three ingredients into the same size and create a fun square salad with them. 

Gluten Free and Yummy 🙂



This was our back to school dish!  We love zucchini at our house and so this was a yummy back to school family meal that was really tasty!  Happy Fall and Happy Back to School 🙂 

Zucchini Pasta Bake


Get a big pot of water boiling and cook according to package directions your favorite 12 oz. box of pasta.  Of course we used gluten free pasta.  Meanwhile, chop up 1 white onion and cook in skillet until soft with about a teaspoon of olive oil.  Add in 1 pound of chopped up mushrooms and about 3 zucchini cut into half moons.


Let those veggies cook together for a few minutes until all veggies are soft and a little brown.  Add in a pinch of salt and pepper.  After you have cooked for about 7 minutes or so, add in one jar of your favorite pasta sauce.


Mix everything together gently.  Add in another pinch of salt and pepper and about 1 teaspoon of dried Italian seasoning.  Put in 1 cup of Ricotta cheese and 1 cup of shredded mozzarella cheese and let melt into the pan.  Drain the cooked pasta and pour into the pan with everything else.

Pour all into a greased 9 x 13 casserole dish.  Sprinkle with shredded mozzarella cheese and bake in a 375 degree oven for about 20-25 minutes.  Serve nice and warm.  Gluten Free and Yummy 🙂

I love when my husband says….Don’t worry about dinner honey, I will make it 🙂

He had gotten some little red potatoes and a green pepper along with a red onion and a zucchini, so he wanted to just whip this yummy little hash up for a simple summer supper! (And he even let me take a picture of himself while he was cooking 🙂

End of Summer Potato Hash

Cut up some baby red potatoes into little cubes.  He used about 4 or 5 potatoes, depending on how much you want to make.

Heat up a little olive oil in a big skillet and cook the potatoes until they start to soften.(I used Rosemary infused olive oil, but you certainly can use regular olive oil) Season with a few pinches of salt and pepper.  Cut up zucchini into little cubes or half moons and chop up 1/4 of the red onion and dice up the green pepper.

Add in all of the veggies into the skillet with the potatoes and cook through until soft.

We seasoned with salt and pepper and a little garlic salt along with a little lemon pepper.

We topped with parmesan cheese 🙂

Gluten Free and Yummy 🙂




This is seriously so good and totally replaces a pizza for My Little Gluten Free Girl~  I made this for our Sisters Lunch and it was a big hit!  My sisters loved it and so did My Little Gluten Free Girl and I 🙂  

Zucchini Pizza

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First, you shred about 3 zucchini’s and drain in a colander with a pinch of salt.  Put shredded zucchini in a dish towel and ring out all of the liquid, this is important so that it’s not a soggy pizza.

Put shredded zucchini in a bowl with one egg and about 3 tablespoons of cornstarch and mix well.  This will thicken it up so it will be a nice crust.  Spread out on a pizza pan and back at 450 degrees for about 8 minutes.

Meanwhile, get ingredients ready to put on the pizza.  You can put on anything you want.  I decided to go with some shredded mozzarella on the bottom and then topped that with fresh tomatoes that are sliced thin as well as a few red peppers.  I also added some store bought tomato sauce and black olives.


 I topped the pizza off with fresh mozzarella and put back in the oven for another 10 minutes or so at 350 degrees.

 Take out and let sit for a bit before cutting!  Gluten Free and Yummy 🙂


This was so fun to make for a little Fourth of July snack!  I just took a few of My Little Gluten Free Girl’s favorite foods and we created a fun red, white and blue flag to eat!

Fourth of July Watermelon Snack

I was so happy that My Sweet Boy helped out with this fun snack!  My Little Gluten Free Girl used blueberries for the stars and My Son used watermelon and fresh mozzarella pearls for the stripes!

Super fun to make together and super fun to eat for a summertime snack!

Gluten Free and Yummy:)  (My son doing his patriotic pose)



This was very refreshing and tasty!  The kids have 4 more days of school left and then we are in Summer!  Time for some refreshing dishes!  Happy Summer!

Cucumber and Cantaloupe Salad

This was really easy and so refreshing!  We all enjoyed it!

It was a fun family effort!  My husband cut the cantaloupe and then I used a vegetable peeler to strip the thin pieces of the cantaloupe.  My Little Gluten Free Girl used a vegetable peeler to peel strips of cucumber and my son ate it!  A family effort 😉

After you use the peeler to slice the thin pieces of cantaloupe and cucumber, set them in a colander with paper towels, that will really help reduce some of the water before you put them in the salad.

I put some gluten free salami in a skillet just to make it crispy for a few minutes.  You could use bacon or whatever you would like to add some salt and crunchy to the salad.  

We put it all together on a lovely platter and then topped it off with the crisp salami and parmesan cheese as well as a little drizzle of gluten free raspberry vinaigrette. (you can use whatever kind of dressing or vinaigrette you like, we also tried strawberry vinaigrette on the salad and it was delicious)

Gluten Free and Yummy 🙂