Crockpot!

Chicken Cacciatore!

1 1/2 C. Marinara Sauce

1/2 Onion, sliced
1/4 C. Tomato Paste
1/4 C. Chicken Broth
1/2 tsp. Dried Rosemary
1 1/2 tsp. Salt
8 oz. Mushrooms, sliced
8-10 Small Chicken Thighs, skin removed

Mix marinara, onions, tomato paste, broth, rosemary, salt, and mushrooms in crockpot. Add thighs and mix with sauce mixture. Cook in crockpot on low for 8 hours, high for 4 hours. Chicken will be very tender and delicious!

I served with frozen green beans sauted on medium-high in olive oil, minced garlic, salt, and pepper.

Gingerbread Muffins

Ingredients:

1 1/3 C. Unsweetened Applesauce

1/2 C. Molasses

4 Tbsp. Canola oil (or vegetable oil)

2 Eggs

2 Cups Rice Flour

4 tsp. Sugar

1 tsp. Baking Soda

1 tsp. Cream of Tartar

1/2 tsp. Salt

1 tsp. Ground Ginger

1 tsp. Cinnamon

1/4 tsp. Ground Cloves

Preheat oven to 350 degrees. Place liners in cupcake pan or oil a loaf pan if you prefer to make a gingerbread loaf.

Mix applesauce, molasses, and oil in a large mixing bowl. Stir in eggs.

Blend remaining dry ingredients in a separate bowl. Add to "wet" ingredient mixture. Stir until blended.

Pour batter into cupcake liners or loaf pan. Bake cupcakes for 25-30 minutes and loaf pan for approx. 30 minutes. Check with a toothpick in the center of gingerbread loaf to verify if toothpick is completely clean. It may have a few crumbs. This is a moist "treat". Remove from oven. Cool for at least 10-20 minutes. Remove loaf from pan by flipping onto a wire rack or plate. Serve warm!