Roasted Lemon Chicken (gluten free)

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In honor of my mom’s birthday, I made roasted lemon chicken for dinner (it’s one of my “fancy dinner” options when it comes to Kelsey-safe recipes).  The best part about roasting a chicken is that the Mr. Man and I easily get a dinner, two lunches, and a soup out of it.  I’m planning on making chicken stock from scratch a little later today.  How do you use up chicken leftovers?

Ingredients: 

  • Whole chicken (about 4 pounds)
  • Salt and pepper
  • 1 large lemon
  • 2 teaspoons dried rosemary (or 4 sprigs)
  • 3 garlic cloves (peeled)
  • Olive oil (about 2 tablespoons)
  • two medium yellow onions
  • A couple potatoes, celery, and carrots (optional)

Direction: 

  1. Rinse chicken (inside and out) and remove giblets and liver, and pat dry.  Then, trim excess fat from around the cavity.  Let sit at room temperature for an hour.
  2. Preheat oven to 450.
  3. Cut the onions into 1/2 inch thick, round slices.  Lay onions in two rows in the middle of the roasting pan (the onions should all rest on the lower onion — it’ll look like onion dominoes that fell over).  Make sure the rows of onions right next to each other; place chicken on top of onions.
  4. Liberally sprinkle salt and pepper (freshly ground is nice) inside the chicken cavity.  Then, stuff garlic cloves and rosemary in the cavity, too.  Roll lemon firmly against the counter with your hand. Afterwards, use a fork to poke holes all around the lemon and then place it inside of the chicken cavity.
  5. Tie legs together with twine (optional). Rub outside of chicken with olive oil.  Sprinkle chicken with rosemary and salt and paper (optional).
  6. If you want extra veggies, cut up cleaned potatoes, celery, and carrots and put them around the chicken (you’ll want to put a little bit of olive oil on the veggies so that they don’t get to dry, and sprinkle with seasonings of your choice).
  7. Bake for 50 to 55 minutes (you’ll want the thickest part of the chicken’s thigh to be 165 degrees).
  8. Let it rest for about ten minutes before serving (this keeps all the juices from coming out, which means your chicken will be more moist).
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Moroccan Chicken (gluten & allergen free)

As a result of being gluten-free and having more than my share of food allergies, I tend to eat a lot of chicken and rice, so finding a new way to serve it is a plus.  I’ve now made this recipe twice, and it’s a keeper!  It was even a success when I served it to several wheat-eating friends who don’t have food allergies, which seems a good sign.


Ingredients:

  • 4 boneless, skinless chicken breasts
  • Olive oil (a couple tablespoons; depends on how much sauce you’d like to have)
  • 1/2 a small zucchini, chopped (optional)
  • 2 medium onions, chopped
  • 4 teaspoons Moroccan seasoning (I used the McCormick© blend, but you can also find tons of recipes for Moroccan seasoning mixes online)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoon honey (or 1.5 tablespoons Wax Orchards’ Fruit Sweet©; a sweetener made out of fruit juice that’s supposed to be diabetic friendly)
  • 1/2 cup golden raisins
  • Fresh cilantro, chopped (however much you like)

Directions:

  1. Slice chicken (both horizontally and vertically) into small strips.  Add olive oil, chicken, zucchini, and onions to pan.  Cook on a medium to high heat until the chicken is fully cooked and the vegetables are soft.
  2. Mix Moroccan seasoning, salt, and garlic powder in a small bowl.  Then, add to the chicken and stir.  If the seasoning is sticking to the bottom of the pan or there doesn’t seem to be enough sauce, add more olive oil.
  3. Stir in honey/Fruit Sweet©.  If the sauce seems too thick, add a little water.
  4. Stir in golden raisins.
  5. Top with fresh cilantro, then serve warm over rice (I recommend basmati).  And enjoy!

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More Crunchy Posts:

Gluten-Free 101: What is Gluten Anyway?

Are you feeling confused by all the “gluten-free” labels popping up on everything from cereal boxes to sandwich meat?  Do you think celiac disease is an allergy to gluten?  Are you unsure whether it’s all a big hoax or maybe just a new celebrity fad diet?  Unsure what gluten even is?  Well, my friend, this informative yet entertaining little video is just what you need!

I kind of wish he would’ve gone into a bit more detail about what it feels like to get glutened when you have celiac disease: I end up in bed for a couple of days, miss work and school, and have the worse stomach pains I’ve ever had in my life.  And it takes a good week before I can eat normally again (I have to eat super soft gentle foods) and about two weeks (sometimes closer to three) before my stomach completely stops hurting after eating or drinking (water is the worse, it hurts so much).  And all of that drama and pain can happen if I were to just pick croutons out of my salad. 

But I suppose going into all of that would’ve made for a much longer video.  Check it out.  And let me know what you think. Smile


What to know more about living gluten-free?  Check out these posts:

How I Was Kicked out of College Because of My Anaphylaxis

13094044-peanuts--peanut-butterThe office of Disability Support  Services (DSS) at the University of Washington Tacoma extension campus considered my anaphylactic airborne reaction to peanuts to be so serious that it was documented disability.  I didn’t have to eat or even touch peanuts for my throat to start closing up; my life would be in danger if a classmate so much as ate a peanut-y treat during lecture.  This meant going to school was risky—very risky.  And I knew that better than anyone.  But I thought I had support.

Reasonable Accommodations

Despite the risks, I didn’t ask the University of Washington to ban peanuts from the campus or require all of the security staff to be trained on how to use an Epi-Pen (although, both would have made me much safer).  Instead, I worked with the DSS office to figure out what my reasonable accommodations were: visible “peanut-free” signs on my classroom doors to remind students, teachers would be contacted by DSS so they’d know to enforce the policy, and an email was sent out at the beginning of each quarter alerting everyone who’d be in my classrooms that quarter not to eat peanuts in those rooms.

The game plan wasn’t perfect, and I knew my “peanut-free” signs wouldn’t truly prevent a rule-breaker from eating their Reese’s snack in my classroom.  Because the university is an urban campus (right in the heart of the fun, artsy section of the city), it doesn’t have a cafeteria, so people eat pretty much everywhere.  This is dangerous for me.  There also aren’t rules about eating in classrooms.  Extra dangerous.  While my accommodations may not have been perfect, having support from my university made the difference between whether or not I could attend the school.

Food in the Library

This quarter (Spring 2013) the food policy in the library buildings changed to allow food, so it became very challenging for me to find anywhere relatively safe to study, work on a group project, or eat my own lunch.  And I’d completely lost access to the tutoring center, computers and printers in the library and the books (how do you go to college and not have access to the books?).  I was told the policy was just a “pilot program”; something that could be changed if the library received enough complaints.  So I tried to alert people in charge at the library to the fact that I was experiencing an access issue, and also a safety issue, to due to my disability.

The director in charge of the library was concerned, contacted the DSS office, and decided to return to the original food policy—no food in the library buildings.  The school Chancellor (the school president, the woman in charge) then got involved, and told the library that they wouldn’t be changing the policy back; the “pilot” was now the rule.

This left me without anywhere relatively safe to study on campus.  And I still couldn’t access the library tutors, librarians, computers and printers, or the books.

And Then Everything Got Worse

At this same time, and of course right at midterms, the Chancellor also took away my official disability accommodations.  Completely.  No signs, no support, nothing.

Due to the signage, the DSS office was told that my disability was a “facility issue” now because it impacted the building and, therefore, was no longer under their jurisdiction.  Despite still having a life-threatening documented disability (whether it was a disability or not was never in question), I was left high and dry.

I’d basically been identified by the school Chancellor as a possible liability.  The way she put it was that she didn’t want “peanut-free” signs because that wasn’t a “promise” she could keep.  In other words, the school couldn’t guarantee my safety and didn’t want to get slapped with a lawsuit if I ended up in the ER or died; therefore, they’d do nothing.  No signs.  No accommodations through DSS.  This meant forbidding the library director from returning the library buildings to being food-free and taking away my disability accommodations completely.

My anaphylaxis had become a weapon—a way to scare me off of campus.

You’ve Got to be Kidding Me

I met with the university Chancellor and one of the members of student government last week to discuss the situation; she made it very clear that she didn’t think I should be at the school at all, or at any of UW’s other campuses.  And that I was just a liability as far as she was concerned.

After our meeting I’d thought there’d been enough compromise to at least keep me in school until the end of the quarter, but I didn’t think I’d be able to return in the fall for my senior year.  But our “compromise” turned out to be all talk.

The Chancellor had told me that I could no longer get my accommodations through DSS and, when it came to handling my disability, I would only have access to her office from now on (something I don’t think she was at all legally allowed to do).  I had been removed completely from DSS’s charge and paced fully under the Chancellor, who is neither an official DSS worker nor an allergist.  As a result, she said that her office would make me signs—better signs even, more professional looking.

Well, they did make me signs.  But they were a joke.  They weren’t on the classroom doors—where they needed to be to remind students and staff.  And they weren’t at all visible.  The signs looked like they’d just printed something directly out of Word—12 point font, Times New Roman, black ink on a white piece of paper.  Completely invisible.

The signs were also hidden; one was at the very front of the classroom next to another sign (ironically the statement about how school doesn’t discriminate based on things like disabilities) and stuck on the wall with blue painters tape (yup, that’s professional looking).  The other sign was lost on a cluttered bulletin board in the back of the class; it took me and a friend hunting before we were finally able to find it.

I didn’t want signs just for the sake of having signs; I needed visible reminders to my classmates and instructors that would help keep me safer.

I was also promised an unofficial “office” with a key, so that I could determine who went into it.  I was given a key … but not to the “office.”  The key unlocked an entire wing where the adjuncts’ offices were.  My little room was the only one with a printer and computer, so if anyone needed to print something they’d go into my office.  And because I didn’t have a key to keep them out (or even a sign on the door saying that it was being used), there was no way for me to keep the room safer than any other faculty-only area on campus.  And the office didn’t even had a window, so I wouldn’t have even been able to air it out if there was ever a problem.

Saying Goodbye to My Academic Dreams

Without even a little support from my previously extremely helpful school and no access to the Disability Support Services office thanks to the Chancellor telling them that they could no longer work with me, I was basically barred from the university because of my disability.  It was unsafe for me to attend my classes, or even go to school to take my midterms.  And my school had made it clear that they weren’t even going to assist in helping to protect my life, so I had to drop my classes.  And my program of study (the only one of its kind in the area, my dream degree).  And left the University of Washington Tacoma completely.

I would’ve been a third-generation Husky alumni when I graduate; my grandpa and mom were so excited for me.  Now, because my degree was so specific, I’ll have to start back over with 200-level course requirements, which will likely add at least another year, if not two, to my prospective graduation date.  And I have to transfer to another university when I’d wanted to finish not only my BA at my school but also do my grad work at UW Tacoma.  I now wonder if I’ll ever even finish my four-year-degree let alone grad school.  My transcript was beautiful—high honors all around—now I’ll have to explain to future prospective schools why I got all “W’s” (withdrawn) this quarter.

My university decided I was a liability, so I was essentially kicked out of school.  And then left with the bill.  Literally, thousands of dollars in financial aid, student loans, and academic scholarships for a quarter I wasn’t able to complete through no fault of my own.

What’s frustrating is how many staff made sad puppy dog eyes at me, but never did anything because they were afraid.  They were using words like “illegal” and “a violation of your civil rights” and “discrimination based on your disability,” which I feel like should’ve been a call to arms.  But the best I got was pouty faces.

Life has completely turned on ear, I have no idea what this means for me now, and I’m still in shock.

[Update 6/4/2013: Still trying to figure out the whole financial thing.  I’ve been sent a bill for this quarter and until I pay the whole thing in full the university won’t release my transcript, which makes even applying to another school out of the question until that’s figured out.

For those of you who are wondering, I will absolutely be finishing my BA, no need to worry, but my graduation date will be about a year or two farther off than originally expected.  And my diploma will have the insignia of a different university, which after all this I’m honestly not too worked up about.  One possible option at the moment is finishing the last year and a half of my BA online through my former state university’s rival school, Washington State University, which I feel like would add a bit of poetic justice to a very unfortunate, frustrating situation.  I’m all for a bit of irony.]

Allergy Girl Rides the Bus

I realized only after the woman sitting next to me on the bus shot me a funny look that I must have seemed like quite the foodie as I read my new Moroccan cookbook on the way home from work, marking pages with green polka dotted sticky notes.  Despite appearances, I’m not a foodie; just an allergic girl trying to figure out what the heck to eat for dinner.  The chicken kebabs recipe sure looks nice!  Might give that a go sometime when Mr. Munger comes over for dinner. 

Tonight’s dinner is still undecided.  The kebabs are definitely going to happen at some point in the hopefully-not-too-distant future but not until I make a run to the grocery store.  And I’m feeling too lazy for that.  What are the rest of you eating?

A Year in the Life of a Food Blogger

New YearsBreak started off at such a brisk pace I’d expected it to be full (maybe too full) with get-togethers, holiday-related outings, and attempting new recipes.

Well, that’s what I’d thought it’d be like.  But then everyone came down with the flu right over Christmas.  Thankfully, family was flexible and presents keep, because the festivities had to be put on hold for a couple of days this year.  And that’s the long-ish explanation as to where I’ve been.

Now that I’m feeling quite a bit better (managing to eat solid food providing it’s mild and relatively soft), I’ve been thinking about what a lot has happened in the last year.  And how quickly it’s gone by!  The Crunchy Cook was my new years resolution from last year (this was when I  had a very small handful of food foes), which means my blog is almost exactly a year old.


Biggest Changes:
1. Discovered I have 10 additional food allergies (including eggs, soy, dairy).  This was a HUGE challenge that impacted my entire family.  And it’s still something I’m learning how to work with.

2. Graduated from community college with a two-year transfer degree.

3. Completed my first quarter at the University of Washington (I swear, it’s not nearly as hard as figuring out how to cook with food allergies).

Favorite Foodie Reads:
1. Gluten-Free Girl: How I Found Food that Loves Me Back … And How You Can Too by Shauna James Ahern.  I found this book very encouraging.

I don’t know that I’d love it quite as much now that I can’t eat the majority of food mentioned, but Shauna’s advice to use food restrictions as a reason to say “Yes!” to foods you’ve never tried has been very helpful in my own food journey.  And a good reminder that there is still a world of flavors out there waiting to be tasted.  Even for allergy girls like me.

Firsts:
1. Started my food blog, The Crunchy Cook.

2. Went on a cruise and was actually able to eat (I got to hand it to Disney, they sure do handle dietary restrictions well).

3. Took a junior-level class at the university (it was awesome, and also not nearly as mentally challenging as figuring out what to cook for dinner when you have a whole collection of food allergies).

Goals/Hopes for 2013:
1. Learn to cook more gluten-free/allergen-free food.  I’m hoping to attempt a new recipe every weekend (not all of them will show up on the blog because not everything will work, but it’ll get me in the habit of trying out new things and being fearless in the kitchen).

2. Blog more regularly about the food I’m learning to cook; I want to have a record of all the recipes that have worked.  And just generally what it’s like being gluten-free/allergen-free.  I’m new to the blogging community, but loving it already.

3. Finally be able to set the date for the wedding (fingers crossed!).

Well, what about you?  What are your goals, hopes, or resolutions for the coming year?  Anything you’re hoping to learn or cook?

The Week in Review: Graduation & Gluten

2012-12-14 16.48.55Mr. Munger is now the proud owner of a BA.  He’s been out of the area for the past two years, so I haven’t even begun to fully adjust to the idea that he won’t have to head back up north once 2013 rolls around (this also means we’re one step closer to being able to finally nail down a date).

My immediate family and I all spent last weekend in Bellingham in order to be there for Mr. Munger’s graduation.  The graduation ceremony itself was the usual mix of extremely exciting and extremely boring.  We also had fun looking at Christmas lights and doing a little last-minute shopping. 

But the most complicated and painful aspect of the trip involved, of course, food.

I hadn’t really gone out to eat since I learned about my 10 newest food allergies a couple months back, so going to Anthony’s Homeport in Bellingham, even though we’d previously had good luck with the place, was a little worrisome.  I brought an index card listing all of my major food allergies (soy, eggs, dairy, shellfish, tomatoes), ordered off the gluten-free menu, and stressed the importance of my food being safe to the waitress.  Everything seemed fine.  But later that night the unmistakable, makes–me-feel-like-I’m-going–to-end-up-doubled-up stomach pain kicked in.  Glutened again.

I’d been feeling kind of blue the last couple of weeks about the fact that going out to eating (whether at restaurants or even a friend’s house) really isn’t an options; my list of food foes is too long and the risk is too great.  The funny thing is that even though my latest glutening dashed my dreams of eating out, I also don’t feel like I’m missing out anymore.  Sure, I’d love to go out to a nice restaurant during the holidays but one evening out is not worth the stomach pain (that, at the moment, has been going strong for a solid week and a half).          

Guess this means that my New Year’s goal of learning to cook more recipes (hopefully trying a new one or modified version every week) is now even more important.  And, since Mr. Munger is back in the area again, I have another person to take me grocery shopping (grocery stores are dangerous due to peanuts so I have to take someone with me) and someone to help remind me of all the good tasting food that I can still eat.

Debi’s Confetti Salad (gluten & allergen free)

101_1075I’ve shared this recipe before, but I had to post it on The Crunchy Cook again when I realized yesterday that it’s one of the few recipes previously posted on my blog that I can still eat.  I can eat something!

Due to my extreme peanut allergy, I can’t even walk through the food area at my university around lunch time because someone might be eating something peanut-y.  And that would be bad.  Really bad.  This means that the one and only microwave on campus is completely off limits to me (who had the grand idea to only put one microwave in at a college?), so foods that don’t have to be reheated are the best options for lunches.  And I can still have one of my favorites!

This recipe, Debi’s Confetti Salad, is something my mom came up with.  And it’s a dish my family tends to eat a lot.  You can find her original post about this recipe on her food blog, Cheap Eats.


Salad Ingredients:

  • 3 cups cooked rice, cooled (I usually use brown rice but you can also use white or basmati)
  • 1 can (16-oz) red kidney beans (drained and rinsed)
  • 1 can (16-oz) black beans (drained and rinsed)
  • 1 can (16-oz) corn (drained)
  • 4 sliced green onions
  • 1 small green or red pepper (finely diced)
  • 1/4 cup fresh cilantro (optional)

Dressing Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar (or cider vinegar if you can eat apples)
  • 1 tablespoon Spenda/sucralose (or sugar if you prefer)
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper

Directions:

  1. Mix all of the salad ingredients together in a large bowl.
  2. Mix the dressing ingredients together in another bowl.
  3. Pour dressing over salad, mix together.  And you’re done!  It’s that easy.

It’s Official: I’m Allergic to the World

food-allergies“Wouldn’t it be bad if I found out I was allergic to more foods?”

My sister, Shannon, shot me back a worried look that said, “Don’t even joke about that!”

With my already nearly epic allergen list (peanuts, mushrooms, coconut, honeydew, and the inability to digest gluten or beef) I felt pretty confident that not a thing would show up during my food allergy testing.  How many food allergies can one gal have?  Apparently, quite a lot.

Yesterday, after my allergy testing was done, I felt like a car had run over me.  My body didn’t like the testing very much.  While the good news is that I’m feeling less like roadkill this morning,  the bad news is that I have TEN NEW FOOD ALLERGIES to try and navigate life with.  Oh, boy.

The happy woman doing my testing suddenly looked very grave: “I’ve never seen anything like it before.”  Not exactly what you want to hear.  She’d never seen anyone come out with so many food allergies.  And as she read of the list of the foods I had to say goodbye to, I felt like I was going into shock.

1. Milk
2. Eggs
3. Apples
4. Peaches
5. Pork
6. Shrimp
7. Soy bean
8. Strawberries
9. Tomatoes
10. Tuna

By the time she was finished reading off my new found food foes, I was laughing in that “better-call-the-men-in-the-white-coats” kind of way.  Seemed better than crying all over myself at the doctor’s office.

The results mean: buying pre-made foods is a luxury I don’t really have anymore, all of my favorite holiday dishes aren’t options, there’s no way I’m going on the four-week study abroad trip to Rome with my school, not sure how baking would even work, and just going to the grocery store will take even longer than usual thanks to all the ingredient-label reading.  And, also, every single recipe I’ve posted on The Crunchy Cook so far are things I can’t eat anymore.  That one probably makes me the most sad (I was already pretty sure Rome wasn’t happening).

The results also explain why I’m so hyper-sensitive to all of my allergies, why I feel crummy much of the time, and my stomach hurts so much.  It’s a shock to the system trying to wrap my head around my new list of food allergies, but I wouldn’t go back to not knowing about them for anything.  I wish I didn’t have any allergies, I wish I was easier to feed, but I don’t wish that I was blissfully unaware … because now I can start taking proper care of my body.

I know I’ll slowly figure out how to feed myself again, and eventually discover food I enjoy eating, too.  But I feel like I’m starting over completely and it’s overwhelming.

Mom hugged me and said, “You’re not on your own.  We’ll figure this out together.”  And she’s right.

Debi’s Sour Cream and Cheese Enchiladas

Sour cream and cheese enchiladas[Update: As a result of tomato and dairy allergies, this isn’t something I can eat anymore.  But it’s good!  Give it a try]

Whenever I tell anyone that I’m gluten-free the first thing they usually do is list off all of their favorite bready foods—breadsticks, sourdough, donuts, fried chicken, waffles—and lament my inability to eat them.  They imagine my regular diet being completely void of flavor and tasting like a second-rate imitation.  But what they don’t realize is that there are countless delicious, healthy foods and recipes that are naturally gluten-free.  No modification required.

Mexican food (both the authentic and Americanized variety) is an especially good source of naturally gluten-free meal ideas because a lot of the dishes tend to focus on rice or corn rather than wheat.  And this Sour Cream and Cheese Enchilada recipe, shared by Debi at The Original Simple Mom, is the perfect example.

Special thanks to Debi for being willing to be The Crunchy Cook’s very first guest post. The following is copyrighted to Deborah Taylor-Hough. And used with permission.


I usually serve these with something simple like refried beans and rice as a side dish with a tossed green salad.  And don’t forget the mandatory basket of chips and salsa.  I personally feel that these taste the best when the tortillas are fried first to soften, but when I’m pressed for time or want to cut down on the amount of oil used, I simply place the stack of tortillas on a plate and microwave for about 1 minute to soften.

Sour Cream and Cheese Enchiladas
Makes 6 servings

Ingredients:

  • 1 (10 ounce) can enchilada sauce
  • 1/4 cup salad oil
  • 12 corn tortillas
  • 3 cups sour cream
  • 1 1/2 cups green onions (chopped)
  • 1/2 teaspoon ground cumin
  • 4 cups (about 1 pound) shredded Cheddar cheese

Directions:

  1. Preheat oven to 375 degrees.
  2. Pour enchilada sauce into a flat pan or pie plate (you’ll be dipping freshly softened tortillas in the sauce).
  3. In small frying pan, heat salad oil over medium-high heat. Fry the tortillas–one at a time–turning once, just to soften (won’t take more than about 10 to 15 seconds). Remove from oil.
  4. Dip softened tortilla on both sides into the enchilada sauce. Stack dipped tortillas in an empty pan or pie plate.
  5. Repeat the softening/dipping process for each tortilla. Add more oil to the frying pan, if needed.
  6. Don’t forget to turn off the oil when you’re done softening the tortillas!
  7. In a large mixing bowl, blend 2 cups of the sour cream, 1 cup of the green onions, the cumin, and 1 cup of the shredded cheese. (Remaining sour cream, onions and cheese will be used later.)
  8. In a 9×13-inch casserole or baking dish, carefully roll each tortilla around about 3 tablespoons of the sour cream mixture. Work gently because the tortillas will want to rip.
  9. Repeat with all tortillas, placing them side-by-side and covering the bottom of the baking dish. If it’s tight, just squeeze them in as best you can.
  10. Sprinkle the remaining 3 cups of cheese evenly over the top.
  11. Bake uncovered at 375 F degrees for 20 minutes.
  12. Garnish with more sour cream spooned down the center and sprinkle with chopped green onions.

MAKE-AHEAD NOTE: This can be covered and frozen (or stored in the refrigerator for up to 24 hours) before baking. Save garnishes for serving day. If frozen, thaw completely and then bake for 20 minutes at 375.

Optional Ingredients: Depending on what I have on hand, these can morph into all sorts of things with just a few changes or simple additions:  Shredded leftover chicken, fresh cilantro, jalapeno slices, diced chilis, freshly diced tomatoes, Jack cheese instead of Cheddar.  Don’t be afraid to play with these a bit.  But be sure to try the recipe “as is” first … it’s SUPER good!

Enjoy!  And don’t forget to check out Debi’s website, The Original Simple Mom.