Confetti Tillapia Packets

Bright and colorful, Confetti Tilapia Packets offer up a lot of flavor while being quick to cook up. Grill the packets or cook up in the oven and enjoy!


You’ll find the recipe over at the Snap Fitness blog today.


Menu Plan Monday – July 14, 2014

by angelaskitchen on July 14, 2014

Oof! Long time, no post… But sometimes a girl’s gotta do what a girl’s gotta do. :) Thank you for understanding! Anyhoo, let’s jump right back in and get to this week’s menu plan, shall we?

Gluten Free Menu Swap Retro Family

Heather is hosting the Gluten Free Menu Swap this week over at Celiac Family this week. The theme is summer squash. Yum! I love those tasty little guys! I use them in several recipes, such as Zucchini Bread Pancakes, Sweet Bell Pepper Salad, Ground Turkey & Veggie Tortilla Casserole,  Quick Vegetable MinestroneSavory Zucchini Pancakes, Pizza Chicken (a foil packet meal I bring camping), Baked Eggplant Zucchini SpaghettiSimple Arugula Garden Salad, Confetti Chicken Nuggets, Savory Millet Croquettes, Lemon Chicken with Summer Vegetables & Capers, Mini-Meatball Soup, Eggplant Caponata, Chicken and Rosemary Roasted Veggies, Zucchini Bread, Grilled Veggie Basket, Veggie Frittata, Spring Pasta Sauce, and Vegetable and Fish Bundles. Hopefully something there will tickle your tastebuds. :)

Gluten Free Dairy Free Zucchini Cake Pancakes 2

Simple Arugula Garden Salad

Gluten Free Dairy Free Sticky Chicky Legs

gluten free dairy free sweet bell pepper salad





Monday: Zucchini Cake Pancakes with applewood smoked bacon and fruit

Tuesday: Pineapple Pork Chops with Simple Arugula Garden Salad

Wednesday: Tex-Mex Chili for the Slow Cooker with Sweet Bell

Thursday: Rainbow Quiche and Seasoned Green Beans

Friday: Sticky Chicky LegsSweet Bell Pepper Salad, and Savory Zucchini Pancakes


Need more menu planning inspiration? Head over for Menu Plan Monday at Organized Junkie.


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SnapSMBlog - black Bean Mango Salad Stuffed Avocados

Need a fun lunch or an after work out snack that is sure to please? Make this satisfying Black Bean Mango Salad Stuffed Avocado dish. You can make the salad component ahead of time, them spit and pit and fill the avocado just before eating. Delish!

See the recipe at the Snap Fitness blog.


Secret Recipe Club – Peanut Butter & Jelly Bars

by angelaskitchen on May 11, 2014

Peanut Butter & Jelly Bars

It is time again for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to really sit down and go through what else the blog has to offer.  Fun stuff!

My assignment this month was Cindy’s blog, Hon… What’s for Dinner? Along with delicious recipes, she also has cookbook reviews (a weakness of mine!) Yay! We found a recipe to try right away, Peanut Butter & Jelly Bars. Super simple to make (and with very little converting to be gluten free, just use gluten free ingredients) AND they looked mighty tasty, too! I used plum preserves for the filling, but feel free to use any jam you like. These bars make a great after school snack and we’ll be making them to take on picnics this summer. I am excited to try other nut and seed butters in the recipe (such as almond butter and apricot jam). Yum!

I apologize for the photo. This was the lone bar I was able to hide until my family went to bed (after they snarfed down the rest of the pan). Of course that meant taking a pic in bad lighting, but sometimes a sacrifice must be made when treats are this tasty! I’ll add a better photo when I make these again (preferably when my family is out of the house- LOL!)


Peanut Butter & Jelly Bars
Prep time

Cook time

Total time


Recipe type: dessert, bar
Serves: 16

  • 1 cup gluten free certified rolled oats
  • 1 cup smooth peanut butter
  • ⅔ cup sugar (or ⅓ cup sugar and ⅓ cup light brown sugar
  • 2 large eggs
  • ½ teaspoon gluten free baking powder
  • ½ cup jam or jelly of your choice (fruit juice sweetened, preferred)

  1. Preheat oven to 350 degrees. Line a 9×9 baking dish with parchment paper leaving the ends to overhang. You will use the overhang as handles to remove the bars from the pan after baking.
  2. Pulse oats in a blender or food processor until oats are in smaller pieces, about the size of quick oats. Be sure not to blend into flour, but leave larger apices for texture. Set aside.
  3. In a large bowl mix together the peanut butter and sugar. Cream together until fluffy and well blended. Add eggs. Mix well, scraping down the bowl as needed. Add oats and baking powder mixing until a crumbly dough is formed.
  4. Press ⅔ of the dough evenly into the bottom of the prepared baking pan. Spread the jam/jelly evenly over the dough, in the baking pan. Crumble remaining dough over jelly, evenly distributing over the jelly.
  5. Bake for 20-22 minutes; until the top begins to brown slightly. Cool completely. Remove from baking dish using the parchment paper as handles. Cut into bars.
  6. Store covered, in the fridge for up to 5 days (if they last that long!).