Coconut Flour Fried Chicken (Gluten Free)

Ingredients

5 lbs. chicken legs
4 eggs
2 C coconut flour
4 tsp salt
2 tsp pepper
2 tsp garlic powder
2 tsp oregano
2 tsp paprika
oil for cooking



Instructions

In large bowl, combine coconut flour, salt, pepper, garlic powder, and paprika.
Beat eggs in small bowl.
Take chicken legs and coat them in egg, then toss in flour mixture.
Top the breaded chicken with oregano.
Heat 3 1/2 in of oil in pot using medium high heat.
In batches, cook chicken in oil, turning every 2-3 min until cooked through. (Breading should be golden brown.)

Bacon Chicken Casserole (Gluten Free)

Prep Time: 30mins | Cook Time: 30mins |Total Time: 60mins | Serves 4

Ingredients

3 chicken breasts
1 head cauliflower
2  1/2 C shredded mild cheddar cheese
1 bundle green onions, chopped
1/2 lb bacon
1 clove garlic, minced
1/4 C whole milk
2 T unsalted butter
1/2 tsp garlic powder
salt and pepper to taste


Instructions

1. Preheat oven to 350 degrees. 
2. Remove stem from cauliflower and roughly chop.
3. In microwave safe bowl, add cauliflower, milk, butter, and garlic powder. 
4. Microwave on high for 7 minutes. Leave in microwave until step 8.
5. Cut bacon into 1 in. strips and cook in large skillet until crispy. Set aside. (I set aside a little bacon grease in the refrigerator to use to grease my baking dish.)
6. Cube chicken and cook in bacon grease. Set aside.
7. In large bowl, mix 2 cups of cheese, chopped onions, bacon, and chicken.
8. Remove cauliflower from microwave and stir well, then add to cheese mixture.
9. Grease a 9x13 baking dish. (mmm bacon...)
10. Pour mixture into baking dish and top with remaining 1/2 cup of cheese.
11. Cover with foil and bake for 30 min. 
12. Allow to cool and enjoy!

Spaghetti Squash with Bacon and Asparagus (Gluten Free)

Serves 4 | Prep time: 15 min. | Cook time: 60 min.

Ingredients:

3-4 lb. Spaghetti squash
1 lb. Bacon cut into 1 in. pieces.
4 C Asparagus cut into 1 in. pieces.
1 Small onion, diced
1 C Water
1 C Chicken broth
Pinch of salt
Pinch of garlic powder
Parmesan cheese (optional)


Instructions:

Preheat oven to 375 degrees.
Cut spaghetti squash in half lengthwise and remove seeds.
In a 9x13 baking dish, add water.
Place both halves of squash face down in baking dish.
Bake for 45 min.

Cut your bacon and asparagus into 1 in. pieces.
In large skillet, cook bacon until crispy.
Remove with slotted spoon and set aside.
Cook asparagus and onion in bacon grease. Add salt and garlic powder.
When asparagus is cooked, remove with slotted spoon and set aside.

Add chicken broth to bacon grease. (Do this slowly to avoid splashing.)
Stir well, using the spoon to scrape the bottom of the skillet.
Keep on low heat for 5 min, stirring occasionally.
Remove from pan and set aside.

When spaghetti squash is finished baking, remove from oven.
Turn the halves face up.
Using a fork, shred the flesh of the squash.

Add squash, bacon, asparagus, and onion to skillet. Mix well.
Add broth to mixture in small amounts. Stirring it in well.
(Taste as you add, as sometimes the bacon will give more grease and can alter the flavor. I usually use about 3/4 of the broth.)

Serve immediately. (It tastes amazing topped with parmesan cheese as well!)