These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening I continued my "use what needs to be used up" theme (a carryover from last night's dinner). I had a large container of fresh salsa that expires in a few days, and half of a bag of fresh brussels sprouts. I buy my sprouts at Costco in 2-lb bags and usually fix 1 pound at a time. I also had a package of chicken cutlets in the fridge so I placed my chicken cutlets in the bottom of a baking dish (didn't need to grease the pan) and then spread about 1/2 to 3/4 cup or chunky fresh salsa on top and baked it at 375 degrees F for 30 minutes. While it was baking I shredded some sharp cheddar cheese and at the end of the 30 minutes, I topped the chicken with shredded cheese and broiled it for about 4 minutes until bubbly. It was quick and Super Simple Chicken! I have seen other recipes before where you use taco seasoning as well...but I wanted to keep it simple. The chicken turned out good -- not "4 cartwheels good"...but, maybe 3. I halved and roasted my brussels sprouts (tossed with olive oil and sea salt) and cooked them at 400 degrees for about 15-20 minutes (tossing them around half way through the cooking). When they were cooked, I dusted them with ground Chipotle Chile Pepper and then sliced an avocado and "BOOM"...dinner was ready! I snapped a few photos below. Enjoy!