Baking with Buddy: Chicken broccoli alfredo

20140310_185601A few weeks ago, I picked up a box of Annie’s Homegrown Gluten Free Classic Alfredo Skillet Dinners at the grocery store. I hadn’t seen gluten free alfredo before and Annie’s is a great brand. It’s made without artificial flavors, synthetic colors or preservatives and the cheese is made using milk from cows not treated with rBST–all big pluses in my book. In addition to the box of alfredo, the meal also called for one pound of chicken, one cup of lowfat milk and 1 1/2 cups of water.

Classic Alfredo

1. Brown one pound diced chicken breast in skillet. Remove from pan.

2. Add 1 1/2 cups of water, 1 cup lowfat milk and Classic Alfredo seasoning pouch contents to skillet. Mix well.

3. Add pasta. Bring to a boil, reduce heat to a simmer and cover. Cook 11-13 minutes stirring occasionally, until pasta is tender and most of the liquid is gone.

4. Remove from heat and uncover. Add cooked chicken and liquid cheese sauce. Stir well. Let sit 2-3 minutes.

20140310_192149To begin, I diced two defrosted chicken breasts and browned them in the skillet with a little Simply Balanced Organic Butter. The butter gives it a little extra flavor. Once the chicken was browned, I set it aside and mixed up the alfredo seasoning (using Simply Balanced Organic Milk) as directed in step two before adding the pasta. If you’ve ever worked with rice pasta before, you know it can be a little tricky to get it just right. However, this pasta turned out perfect. I think it was due to the milk that was mixed in with the seasoning pouch. It kept the pasta from sticking together like rice pasta can sometimes do. Also, while cooking the pasta, I tossed a Green Giant Steamers bag of broccoli in the microwave. When both were finished, I added the chicken and broccoli to the pasta and voila–dinner.

20140310_194623I have to say, it was amazing! The sauce had a great taste to it and the broccoli added a little something extra to the dish. I will definitely be making this again. In fact, it was so good that I even ate the leftovers during the next two lunches. It also didn’t hurt that the husband raved over it. I hope Annie’s will come out with more gluten free skillet meals. It’s hard to find quick, healthy gluten free dinner options. If you see a box of this, be sure to grab it. It’s definitely worth the money.

I was not compensated for this review. Nor was Buddy and he really likes bones.



I had to work late today, but I came home to a great dinner! Ron made ham, one of my faves, along with peas and mashed potatoes.  It was awesome and I’ll definitely be taking leftovers to work tomorrow for lunch.



For dinner tonight I made parmesan crusted tilapia, yellow rice, italian shrimp and vegetables. I know, I’m amazing. It was really good though. Rachel Ray knows her tilapia recipes, although I left out the lemon because I didn’t like the idea.



Ron made a new gluten free shake and bake chicken recipe for dinner tonight. It was really good. The coating kept the chicken really moist inside and it had a great flavor. Bonus, I have leftovers to take to work for lunch tomorrow!



Ron made steak for dinner! It was so good. He used a bourbon brown sugar marinade. I was sad we only bought two steaks because I definitely could have ate another one. He paired it with Annie’s gluten free shells and cheese and broccoli and cheese. Yum!



Ron and I decided to spend most of the day at home. After going out and running some errands, including dropping off the Angel Tree stuff, we came home. I watched a lot of Dawson’s Creek (thanks Roku) and Ron made dinner. He made something new called a bruchetta chicken bake. It was really good. It had chicken, tomatoes, breadcrumbs and mozzarella cheese, among other things. It was pretty tasty and it was nice staying in on a Saturday, which is something we very rarely do.



The sunset at dinner was pretty amazing, but dinner itself was a little crazy. The food was good, but the waitress had her crazy pants on. She was younger, probably mid-20s, but she wasn’t nice. She was never flat out rude but she didn’t smile or seem to have any personality. That’s not great, but still tip-able. Then when it came time for me to get a box, she boxed up fish with a ton of juice sloshing the whole thing in the box. Still not great, but tip-able. Then she proceeded to repeatedly slam the plate into the box holding it sideways basically beating the fish Tomlin death like she was trying to get something off the plate that wasn’t there. The fish juice, which was probably butter with lemon juice, splattered everywhere– on the table, on Ron’s shirt. She said “Sorry. I’ll let you box up the rest.” I’m not usually one to get too mad about bad service, but it was all I could do to keep from beating the Buffy down in the middle of the restaurant. Not wanting her to even have the ability to mess with my card, she got cash for our bill–$32 for a $31.99 bill. I hate not tipping, but that’s better than throwing the fish at her and going WWE on her ass in the middle of a crowded restaurant, right? We told the manager how crazy she was and funny, he didn’t seem surprised, but he also didn’t try to fix it. He said he’ll “talk” to her. I wouldn’t say I’m overly confident in that. I’m guessing going Chyna on her would have had more of a result. Review for dinner: food great, Charissa crazy.



Dinner at Longhorn. I love salmon and theirs is pretty good. However, they just started two for $30 with two entrees, an appetizer and two salads. So basically I filled up on salad and shrimp didn’t make it to the salmon, but I brought it home so it’ll make a great meal later.