The Busy Chicken Kitchen

 Sometimes you just get on a roll.  And sometimes you make rolls.  But since we're mostly gluten-free around here, we don't make rolls.

But I've been on a cooking kick today and so far, we have:

 Eggy Breakfast Muffins from Owlhaven's book Family Feasts for $75 a Week.  I made them gluten-free  by using 1 c. white rice flour.  Other changes:  I used 18 eggs and about a cup of milk, 1/2 lb. of bacon and a whole bag of frozen broccoli, chopped. This made 36 muffins in 3 Pampered Chef muffin pans. They freeze great and are easy to pull out for breakfast or cold lunches.

I've got a crockpot of chickpeas going and another of lentils.  Rosebud is hungry for lentil patties.  Patties are a super on-the-go GF food.  They can be cooked up and refrigerated for the week, or frozen.  She likes salmon patties made with cooked brown rice instead of bread crumbs.

These are "like eating Fall leaves," according to Daisy.  "Only they taste better!"  Love kale chips!  The only sad thing about making kale chips is that such a huge head of kale makes such a small amount of chips.  Must buy more kale.  (and note to self:  wash it first next time. :P)  updated to include link to a recipe.  Changes I made:  I used Italian dressing, sparingly. 1 large head needed 4 Pampered Chef pans to be spread in a single layer. Every recipe had a different temperature, with 300 being most common. I baked them at 300 for the first 10 minutes, flipped the kale and turned the oven down to 275.