I don't have a whole lot of super springy meals this week, but I am leaning away from comfort food and towards using more veggies and stuff again....and the grill!
#1 Porkchops with Mushroom Risotto
I seasoned the porkchops with salt and pepper, basil, parsley, red pepper and coriander. Its a nice herb blend that is just a hint of flavor. Grill on medium heat for approx 7-8 minutes per side for a 1" thick chop.
The link for the mushroom risotto is above.
I also just steamed some green beans.....and cooked some crescent rolls for Jeremy b/c he says he never gets any "real"(meaning gluten filled) foods! :)
#2 Lasagna Rollups
These can be made from a bunch of different recipes online and also can be prepared and frozen to be cooked another night. BONUS!
I just brown 1 lb ground beef in a skillet with 1/2 onion and 2 cloves garlic. Mix into bowl with 1 container ricotta cheese. Add in any spices....we like Italian seasoning and red pepper. You can also add 1/2 package frozen spinach drained to this for some health benefit. While the ground beef is cooking, boil water and cook lasagna noodles till they still have some bite. Then simply roll up your rolls, putting some of the beef/cheese mixture into each noodle and placing seam side down in a 9x13 pan. Pour marinara sauce over the top and cover with Italian cheeses. Bake until bubbly at 350. About 20 minutes.
#3 Spinach Meatloaf & Potatoes
This is based on a meatloaf I saw the other day on some HGTV show. They used turkey, feel free to do the same, but we have lots of ground beef b/c we bought 1/4 of a cow back in the fall. Its all grass fed and hormone free so I never feel bad about eating it. You don't even have to drain the meat after browning b/c its so lean!
Mix together 1 lb ground beef with 1 egg, 1/2 breadcrumbs (GF of course), Italian seasoning, and 1/4 cup marinara sauce. Spread mixture on parchment or aluminum foil on sheet pan. Take 1/2 pkg of frozen spinach and drain (squeeze to get all the moisture out) spread over the meat. Sprinkle 1-2 cups of mozzerella cheese over spinach. Roll meatloaf up and place seam side down on baking sheet. Brush more marinara sauce on top. Bake at 350 until cooked through. Serve with oven potatoes or mashed potatoes.
#4 Egg Foo Yung
this is a new recipe for me so if you make it, let me know how it turns out and how you like it.
Showing posts with label Food Mood. Show all posts
Showing posts with label Food Mood. Show all posts
Tuesday, March 1, 2011
Tuesday, February 22, 2011
Clean out the Cupboard Meals
This week I didn't really feel like making a real meal plan....and I had some random items on hand.....so here we have it. Two recipes (I call them that loosely) that you can hopefully make from leftovers in your fridge and pantry.
The first is what I ended up calling Enchilada Lasagna.
What you need:
Corn tortillas
1 lb ground beef
large can of refried beans
1/4 onion chopped
can of enchilada sauce
cheese...lots of it
I sauteed the onion and then added the ground beef in a skillet. Add the refried beans.Add a little bit of enchilada sauce. Heat remaining enchilada sauce in a small saucepan. When you have everything cooked in the beef skillet and heated in the enchilada sauce pan assembly goes like this.....#1 Dip corn tortilla in enchilada sauce. #2 Layer 6 tortillas like this in the bottom of a 9x13 pan. #3 Cover with 1/3 of the bean/beef mixture. #4 Cover with cheese. #5 Repeat from step #1 until the pan is full. Then pour remaining enchilada sauce on top. Bake at 375 for about 20-25 minutes or until the sauce is bubbly and heated through.
We served ours with mexican rice (which was just instant brown rice cooked and then a can of Rotel added toward the end of cooking time.) and sour cream and fresh cilantro on top.
Recipe #2 Pantry Pasta
This is definitely a variation on the pasta rosa, tomato/cream, alfredo thingy that I love.
Here's the ingredients I used:
1/4 jar of Ragu left in the fridge from making pizzas
1/2 jar of Alfredo sauce left in the fridge from making pizzas
1 can diced tomatoes
3 chicken breasts diced
2 cloves garlic
the end of a block of parmesean
Italian Seasoning
Crushed Red Pepper flake
8 oz pasta swirl (or any other short cut pasta)
Sprinkle chicken with S&P and Italian seasoning and saute in skillet with EVOO. In the meantime, cook pasta according to directions just to al dente. Add minced garlic to chicken. Add canned tomatoes. Add leftover sauces and Red Pepper and 1 tsp of Italian seasoning. (If you had any leftover white wine that would be good here too) Once pasta is finished, drain and add to pan with chicken mixture. Allow to cook for about another 4-5 minutes. The pasta will finish cooking in the sauce and will absorb the flavors. Add shredded parm. Add fresh parsley to the top if you have any. (I did not, so I added some dried).
The first is what I ended up calling Enchilada Lasagna.
What you need:
Corn tortillas
1 lb ground beef
large can of refried beans
1/4 onion chopped
can of enchilada sauce
cheese...lots of it
I sauteed the onion and then added the ground beef in a skillet. Add the refried beans.Add a little bit of enchilada sauce. Heat remaining enchilada sauce in a small saucepan. When you have everything cooked in the beef skillet and heated in the enchilada sauce pan assembly goes like this.....#1 Dip corn tortilla in enchilada sauce. #2 Layer 6 tortillas like this in the bottom of a 9x13 pan. #3 Cover with 1/3 of the bean/beef mixture. #4 Cover with cheese. #5 Repeat from step #1 until the pan is full. Then pour remaining enchilada sauce on top. Bake at 375 for about 20-25 minutes or until the sauce is bubbly and heated through.
We served ours with mexican rice (which was just instant brown rice cooked and then a can of Rotel added toward the end of cooking time.) and sour cream and fresh cilantro on top.
Recipe #2 Pantry Pasta
This is definitely a variation on the pasta rosa, tomato/cream, alfredo thingy that I love.
Here's the ingredients I used:
1/4 jar of Ragu left in the fridge from making pizzas
1/2 jar of Alfredo sauce left in the fridge from making pizzas
1 can diced tomatoes
3 chicken breasts diced
2 cloves garlic
the end of a block of parmesean
Italian Seasoning
Crushed Red Pepper flake
8 oz pasta swirl (or any other short cut pasta)
Sprinkle chicken with S&P and Italian seasoning and saute in skillet with EVOO. In the meantime, cook pasta according to directions just to al dente. Add minced garlic to chicken. Add canned tomatoes. Add leftover sauces and Red Pepper and 1 tsp of Italian seasoning. (If you had any leftover white wine that would be good here too) Once pasta is finished, drain and add to pan with chicken mixture. Allow to cook for about another 4-5 minutes. The pasta will finish cooking in the sauce and will absorb the flavors. Add shredded parm. Add fresh parsley to the top if you have any. (I did not, so I added some dried).
Tuesday, January 25, 2011
Another pasta dish
So I have a slight obsession with tomato, cream, spinach based pasta dishes, but roll with me here. I made this last night and while it isn't very different from some others that I have made, I still love it. Plus it helped clear out my fridge.
3 cloves of garlic
1/2 jar pasta sauce
1 can petite diced tomatoes-drained
3-4 chicken breasts (I use the 4oz portion ones)
1/2 pkg of baby spinach
1/2 cup heavy cream
Italian seasoning
Crushed Red Pepper Flake
Parmesan cheese
16oz penne pasta (GF of course!--Trader Joes is my favorite)
Bring a large pot of water to boil and add pasta. Cook to al dente.
While pasta is cooking, heat a large skillet over medium heat with about 2 Tablespoons of EVOO. Dice chicken and season with S&P and Italian seasoning. Cook chicken until done in skillet, add garlic and saute. Add in can of tomatoes 1/2 jar of pasta sauce and spinach. I had this stuff around the perimeter of my pan so it cooked slower. You really just want to heat it through and wilt the spinach. Towards the end, pour in the cream and season to taste. I love spicy so we always add some type of red pepper but feel free to leave it out. Remove from heat and add tons of Parmesan cheese to your liking.
**Note: If you have an onion handy, chopping it up and adding to the pan after the chicken would add a lot, I didn't have one and wasn't going back out last night.
By the way, if any of you have made it this far and are still reading, congrats! Also, let me know what you think of the new fonts! I was excited to find out Blogger had some new ones, so I used them......opinions?
3 cloves of garlic
1/2 jar pasta sauce
1 can petite diced tomatoes-drained
3-4 chicken breasts (I use the 4oz portion ones)
1/2 pkg of baby spinach
1/2 cup heavy cream
Italian seasoning
Crushed Red Pepper Flake
Parmesan cheese
16oz penne pasta (GF of course!--Trader Joes is my favorite)
Bring a large pot of water to boil and add pasta. Cook to al dente.
While pasta is cooking, heat a large skillet over medium heat with about 2 Tablespoons of EVOO. Dice chicken and season with S&P and Italian seasoning. Cook chicken until done in skillet, add garlic and saute. Add in can of tomatoes 1/2 jar of pasta sauce and spinach. I had this stuff around the perimeter of my pan so it cooked slower. You really just want to heat it through and wilt the spinach. Towards the end, pour in the cream and season to taste. I love spicy so we always add some type of red pepper but feel free to leave it out. Remove from heat and add tons of Parmesan cheese to your liking.
**Note: If you have an onion handy, chopping it up and adding to the pan after the chicken would add a lot, I didn't have one and wasn't going back out last night.
By the way, if any of you have made it this far and are still reading, congrats! Also, let me know what you think of the new fonts! I was excited to find out Blogger had some new ones, so I used them......opinions?
Monday, January 17, 2011
Pasta Carbonara
This is a recipe I promised you last week and one of the first I have tried to photograph step by step. My favorite blogger/photographer/chef Ree inspired me with her step by step instructions. If you haven't heard of her, I dare ask...."WHERE IN THE WORLD HAVE YOU BEEN!" :) Okay, now that that is done, on with the recipe.
Oh and a sidenote, I just wanted to get these posted so forgive the slight yellow tint. I didn't want to take the time to edit them and since we are in the depth of winter.....sadly no natural light. :(
This was inspired by a Diners, Drive-Ins and Dives episode and I wanted to try something without looking up on Allrecipes. Really with the ingredients I was failproof......bacon? cream? pasta? yes! yes! and yes! So here we go. (On a sidenote, I was making this for 2....in all honesty I could have eaten the whole pan but you may want to double depending on the size group you are cooking for....or your appetite!)
First, cut up bacon and put in pan on medium heat. Actually, before this put on a pot of water to boil for the pasta. Cook bacon until crisp and remove to paper towel. Drain most of the grease out of the pan.
Dice up onion.(Oh and that is my new Fiestaware pitcher in the background....in case anyone cares!)
Once water comes to a boil add salt & pasta and stir once around the pot.
Add onion to pan and make sure not to burn.
Try to act like you are okay with your picture being taken by your husband as he walks in and asks what you are doing! :) 
Okay, now add the garlic to the pan again being sure not to burn. Burnt garlic tastes icky.
Add cream to the pan.
Add Parmesan cheese to the pan....oops! After you add the pasta back. Apparently I missed that shot. Doing step by step photography would be much easier if you weren't also cooking the meal!
Oh and a sidenote, I just wanted to get these posted so forgive the slight yellow tint. I didn't want to take the time to edit them and since we are in the depth of winter.....sadly no natural light. :(
This was inspired by a Diners, Drive-Ins and Dives episode and I wanted to try something without looking up on Allrecipes. Really with the ingredients I was failproof......bacon? cream? pasta? yes! yes! and yes! So here we go. (On a sidenote, I was making this for 2....in all honesty I could have eaten the whole pan but you may want to double depending on the size group you are cooking for....or your appetite!)
Dice up onion.(Oh and that is my new Fiestaware pitcher in the background....in case anyone cares!)
Once water comes to a boil add salt & pasta and stir once around the pot.
Add onion to pan and make sure not to burn.
Try to act like you are okay with your picture being taken by your husband as he walks in and asks what you are doing! :) 
Okay, now add the garlic to the pan again being sure not to burn. Burnt garlic tastes icky.
Add white wine to the pan. (Yes I know the cap is on mine....yes I bought wine with a cap....I missed taking the shot the first time so I insisted on acting it out)
Add bacon back to the pan.
Add cream to the pan.
Add Parmesan cheese to the pan....oops! After you add the pasta back. Apparently I missed that shot. Doing step by step photography would be much easier if you weren't also cooking the meal!
Plate and enjoy!
Recipe for Pasta Carbonara for 2
1/2 onion
4 strips thick cut bacon
1/2 cup white wine
2 tsp minced garlic
8 oz penne pasta (or whatever cut you want to use)
1/2 cup heavy cream
5oz container of parmesan cheese shredded
salt and pepper to taste
Bring water to a boil for pasta. Cut bacon into pieces and brown in skillet. Remove bacon to a paper towel lined plate and drain most of the grease. Drop pasta in water. Add diced onion to bacon grease left in skillet. Cook until tender. Add garlic. Cook for about 2 minutes....be sure not to scorch. Add white wine and stir. Add bacon back to pan. Add heavy cream. Add drained pasta to pan. Lastly, turn off the heat and add cheese. Taste and adjust S&P accordingly.
REMEMBER TO DOUBLE OR TRIPLE THIS RECIPE IF YOU ARE COOKING FOR MORE THAN 2! (Trust me...I wanted to eat all of it.)
Also, I have to make mention of two fabulous pieces of equipment. My new tripod that my sister gave me for Christmas came in very handy for taking these pictures and my new spider strainer (which up until today I didn't know the name for.) that Jeremy got me for Christmas. I kept seeing Giada and other Food Network stars using them and he researched and found out what they were. Shopping at Williams Sonoma is no joke!
Wednesday, January 12, 2011
Food Mood-Snowed In
#1 Butter Chicken
The name of this dish is very deceiving. Its Indian. There is a bit of butter. There are a bunch of other ingredients. Nothing about it would make me call it Butter Chicken. Its yummy! I didn't use Cardamom b/c I didn't have any and it was $12.00 at Kroger (are you kidding me?)
#2 Slow Cooker Beef Stroganoff
Make sure to use all the revisions of the first person that commented. Obviously I have to use GF Cream of Mushroom. Oh, and GF Noodles.
#3 Shrimp Fried Rice
I have made this before with chicken and decided to mix it up this week by using shrimp. Be sure to use GF soy sauce if needed. (LaChoy brand is GF)
#4 Burgers and Argentinean Potato Salad (Ensalada Rusa)
I had potato salad in Argentina like none I have ever had before. I think one of the main differences is that the mayo in Argentina is super yummy. It has a more lemon-y flavor and they use it for everything. It seems weird that there are veggies in this too but trust me, its good! I do use frozen veggies steamed instead of canned.
#5 Pasta Carbonara
This last one was inspired by an episode of Diners, Drive-Ins and Dives that I watched the other night. I am going to create this on the go and hopefully will let you know how it goes next week. Maybe even with pictures!
Tuesday, January 4, 2011
Food Mood!
Okay so its been an entire month since I posted....anything. Its been even longer since I posted meal plans and to keep myself excited about doing that I decided to name these posts for 2011. Food Mood it is! So here's the first stab at a week of meals for 2011!
Day #1-Take out
This involved no cooking. I had dog training and am in the process of painting and redoing the home office so I felt like getting a pizza. Most of you think this is a normal thing but for gluten free folks, its a special occasion. I picked up a ham, artichoke heart and grilled chicken pizza from BJ's in Tri-County mall....because its yummy! After that I got my paint on and IKEA building skills.....pictures to come later in the week!
Day #2--Stuffed Peppers
This is actually tonight's meal because I just can't seem to get these things out at the beginning of the week.
Stuffed Peppers
Follow some of the suggestions from the people in the comments section. I also am not using tomato soup b/c I have this wonderful box soup from the organic section in Kroger that I am going to use up.
I have a friend at work who doesn't like the whole peppers so she cuts them up and bakes all of this in a casserole dish if your kids aren't big pepper fans!
Day #3-Tuscan Soup
I stole this soup recipe from my sister over the Christmas break which I am pretty sure she stole from someone so its all good!
8 cups chicken broth
1 onion-chopped
12 oz sausage-mild or hot if you prefer
3 large potatoes-chopped
10 oz pkg of fresh baby spinach-chopped (not sure I will go to the trouble..it cooks down pretty small)
1/2 cup mushrooms-chopped
1/4 cup whipping cream
1/2 cup shredded cheese (I can't read what it says so I am going with parmesean)
Brown sausage, add onion. Cook over medium heat. Add broth and potatoes. Boil until potatoes cooked...about 20 minutes. Add spinach & mushrooms. Continue until lightly cooked. Remove from heat. Stir in whipping cream and cheese. Season to taste.
Day #4-Chile Rellenos
http://allrecipes.com/Recipe/Chile-Rellenos/Detail.aspx
This recipe came about because neighbors of our friends gave us a bag of jalapaneos and poblano peppers the other day and I hate to see them go bad. I haven't made these before but I am up for a challenge.
I will make them with rice and refried black beans.
Since the soup will make more than enough, we will probably have that for leftovers and this weekend is still up for debate. Jeremy is supposed to go hunting in Pike county but there is a chance of snow :(. (In our family, snow means work....which is great for extra money....not great for getting away for the weekend.)
Day #1-Take out
This involved no cooking. I had dog training and am in the process of painting and redoing the home office so I felt like getting a pizza. Most of you think this is a normal thing but for gluten free folks, its a special occasion. I picked up a ham, artichoke heart and grilled chicken pizza from BJ's in Tri-County mall....because its yummy! After that I got my paint on and IKEA building skills.....pictures to come later in the week!
Day #2--Stuffed Peppers
This is actually tonight's meal because I just can't seem to get these things out at the beginning of the week.
Stuffed Peppers
Follow some of the suggestions from the people in the comments section. I also am not using tomato soup b/c I have this wonderful box soup from the organic section in Kroger that I am going to use up.
I have a friend at work who doesn't like the whole peppers so she cuts them up and bakes all of this in a casserole dish if your kids aren't big pepper fans!
Day #3-Tuscan Soup
I stole this soup recipe from my sister over the Christmas break which I am pretty sure she stole from someone so its all good!
8 cups chicken broth
1 onion-chopped
12 oz sausage-mild or hot if you prefer
3 large potatoes-chopped
10 oz pkg of fresh baby spinach-chopped (not sure I will go to the trouble..it cooks down pretty small)
1/2 cup mushrooms-chopped
1/4 cup whipping cream
1/2 cup shredded cheese (I can't read what it says so I am going with parmesean)
Brown sausage, add onion. Cook over medium heat. Add broth and potatoes. Boil until potatoes cooked...about 20 minutes. Add spinach & mushrooms. Continue until lightly cooked. Remove from heat. Stir in whipping cream and cheese. Season to taste.
Day #4-Chile Rellenos
http://allrecipes.com/Recipe/Chile-Rellenos/Detail.aspx
This recipe came about because neighbors of our friends gave us a bag of jalapaneos and poblano peppers the other day and I hate to see them go bad. I haven't made these before but I am up for a challenge.
I will make them with rice and refried black beans.
Since the soup will make more than enough, we will probably have that for leftovers and this weekend is still up for debate. Jeremy is supposed to go hunting in Pike county but there is a chance of snow :(. (In our family, snow means work....which is great for extra money....not great for getting away for the weekend.)
Tuesday, October 26, 2010
Crock Pot Week-Meal Plan
This week I wanted easy. I didn't have a lot of time in the evening so I wanted to come home to a mostly already cooked meal. So far, so good. I do have a disclaimer though....these are not meals for company. Since they are crock-pot...they don't look so pretty. But they taste pretty darn good, and that's all that really mattered to us!
Meal #1-Lasagna
http://crockpot365.blogspot.com/2008/01/super-easy-crockpot-lasagna.html
I highly recommend seasoning this pretty well. I didn't add much seasoning and it needed a bit more. It was fine with a little salt but definitely season. Oh, and this really isn't pretty but still yummy. I also used frozen chopped spinach (its cheaper). Just be sure to defrost and squeeze the water out of it.
Meal #2-Enchilada Bake
http://crockpot365.blogspot.com/2008/01/crockpot-enchilada-casserole-recipe.html
This is up for tonight so I can't tell you much yet, except to say there will not be black olives in mine. Yuck! We will garnish with cilantro, salsa, and sour cream.
Meal #3-Creamy Beef over Noodles
http://crockpot365.blogspot.com/2008/04/creamy-beef-over-noodles-crockpot.html
This just looks like comfort food to me. It will be our Wednesday so I can't tell you yet what I think. I might have to add some veggies on the side though.
Meal #4-Chick Fil A
Supporting my sis and her family for a fundraiser night
Meal #5-Gumbo
http://crockpot365.blogspot.com/2008/04/crockpot-gumbo-recipe.html
Now this is majorly lacking in the spice department so you will want to spice it up if you like traditional Gumbo. I will be.
These all come from a really cool gal who decided to use her crock-pot every day of 2008. She has since written a cookbook. Most of her recipes are on her website, but if you are like me, you just like to have the actual cookbook....and its very inexpensive. She usually does a "verdict" section where she tells you if her husband and kids liked the meal. Very helpful. Also, keep in mind that most of her meals are pretty low on the spice level for her kids, so if you love spicy stuff like me, you will have to add that on your own. Oh, and a bonus....they are all Gluten free!
Meal #1-Lasagna
http://crockpot365.blogspot.com/2008/01/super-easy-crockpot-lasagna.html
I highly recommend seasoning this pretty well. I didn't add much seasoning and it needed a bit more. It was fine with a little salt but definitely season. Oh, and this really isn't pretty but still yummy. I also used frozen chopped spinach (its cheaper). Just be sure to defrost and squeeze the water out of it.
Meal #2-Enchilada Bake
http://crockpot365.blogspot.com/2008/01/crockpot-enchilada-casserole-recipe.html
This is up for tonight so I can't tell you much yet, except to say there will not be black olives in mine. Yuck! We will garnish with cilantro, salsa, and sour cream.
Meal #3-Creamy Beef over Noodles
http://crockpot365.blogspot.com/2008/04/creamy-beef-over-noodles-crockpot.html
This just looks like comfort food to me. It will be our Wednesday so I can't tell you yet what I think. I might have to add some veggies on the side though.
Meal #4-Chick Fil A
Supporting my sis and her family for a fundraiser night
Meal #5-Gumbo
http://crockpot365.blogspot.com/2008/04/crockpot-gumbo-recipe.html
Now this is majorly lacking in the spice department so you will want to spice it up if you like traditional Gumbo. I will be.
These all come from a really cool gal who decided to use her crock-pot every day of 2008. She has since written a cookbook. Most of her recipes are on her website, but if you are like me, you just like to have the actual cookbook....and its very inexpensive. She usually does a "verdict" section where she tells you if her husband and kids liked the meal. Very helpful. Also, keep in mind that most of her meals are pretty low on the spice level for her kids, so if you love spicy stuff like me, you will have to add that on your own. Oh, and a bonus....they are all Gluten free!
Wednesday, September 29, 2010
Meal Plan-last week of September already!
Sorry these have been MIA! This week promises to be the craziest week I have had in a while. I have something going on every night if not two things and 4 photo shoots this weekend....FOUR! I am thankful, but what was I thinking? :) So, I have some meals planned. I am not sure when I will make them all but here they are:
(Oh and FYI, this isn't the healthiest week I have put together.....sorry! I will be running a few extra miles and biking with a friend on Thursday so I won't worry too much!)
Day 1-Creamy Tomato Sauce Pasta with Chicken
This is a modification of the Pumpkin recipe from the last post. In all honesty, we never made it. Jeremy said it sounded "weird" and while he has improved 500% on his eating ventures from the early years of our marriage, he just didn't want that one. So I made this up instead.
1 container Marscapone Cheese
1 Can petite diced tomatoes
8 oz penne pasta
1/4 cup heavy cream
fresh grated parmesean
3 boneless skinless chicken breasts
Italian Seasoning
1 Onion, diced
2 Cloves of garlic, minced
Season both sides of the chicken with S&P and Italian Seasoning. Place in skillet on medium high heat with a drizzle of EVOO in the bottom of the pan. Turn down to medium heat and cook about 5-7 minutes on each side, until cooked through. Remove from pan. Add onions and garlic to pan.
In the meantime, get a pot of salted water boiling to cook pasta.
Okay, back to the pan. Once onions are translucent, add canned tomatoes. Then add Marscapone. I used the cream to thin the sauce back out a bit. Add in a heaping handful of Parmesean. Once pasta is cooked, drain and add to pan. Cube cooked chicken and add to pan. Serve with fresh Parm on top.
Day 2- Chili with Cornbread
I used to make my mom's chili, but have to modify it a bit to make it gluten free now. If you don't share my issues, use French's Chili-O Mix found in the seasoning isle. Its fantastic (minus the gluten part!)
1 lb ground meat (I am using Venison-very lean so no need to drain)
1 onion, diced
1 can tomato sauce
1 can diced tomatoes
1 can black beans
1 can red beans
Spice Mix: 2 tsp Cumin, 2 tsp Chili Powder, 1 tsp Cayenne Pepper, 1 tsp Black Pepper, 1 tsp Coriander, 1 TBSP Cornstarch
Brown meat in skillet. (Drain if necessary) Add all ingredients except the spice mix into the crock pot. (You can also do this on the stove but I would cook the onions with the meat first so they aren't crunchy). Add two cans of water. Sprinkle the spice mix over everything and stir in. Cook on high for 2.5 hours or low for 4 (or until you can't resist the smell!)
I serve this with cheese and sour cream on top and hot sauce. I also make Bob's Red Mill GF Cornbread with the addition of 1 TBSP of sugar.
Day 3- Fried Chicken, Mashed Potatoes, Green Beans
I think I have covered what I do with my Mashed potatoes in here somewhere before but as for the chicken....
Pound boneless skinless breasts to 1/4 thickness. (This is fun for getting aggression out!) Season both sides with s&p and paprika. Coat chicken with GF flour blend. Simply cook in a skillet with EVOO (just to cover the bottom of the pan, we aren't deep frying this stuff). Flip and make sure it cooks through. That is why I pound it thin, so I don't worry about the thick end getting cooked and the thin end getting dry.
Day 4- Roasted Vegetable Minestrone
http://thepioneerwoman.com/cooking/2010/09/roasted-vegetable-minestrone/
The only thing I am changing is cooking some venison steaks in the crock pot on low all day and adding that shredded to the soup.
(Oh and FYI, this isn't the healthiest week I have put together.....sorry! I will be running a few extra miles and biking with a friend on Thursday so I won't worry too much!)
Day 1-Creamy Tomato Sauce Pasta with Chicken
This is a modification of the Pumpkin recipe from the last post. In all honesty, we never made it. Jeremy said it sounded "weird" and while he has improved 500% on his eating ventures from the early years of our marriage, he just didn't want that one. So I made this up instead.
1 container Marscapone Cheese
1 Can petite diced tomatoes
8 oz penne pasta
1/4 cup heavy cream
fresh grated parmesean
3 boneless skinless chicken breasts
Italian Seasoning
1 Onion, diced
2 Cloves of garlic, minced
Season both sides of the chicken with S&P and Italian Seasoning. Place in skillet on medium high heat with a drizzle of EVOO in the bottom of the pan. Turn down to medium heat and cook about 5-7 minutes on each side, until cooked through. Remove from pan. Add onions and garlic to pan.
In the meantime, get a pot of salted water boiling to cook pasta.
Okay, back to the pan. Once onions are translucent, add canned tomatoes. Then add Marscapone. I used the cream to thin the sauce back out a bit. Add in a heaping handful of Parmesean. Once pasta is cooked, drain and add to pan. Cube cooked chicken and add to pan. Serve with fresh Parm on top.
Day 2- Chili with Cornbread
I used to make my mom's chili, but have to modify it a bit to make it gluten free now. If you don't share my issues, use French's Chili-O Mix found in the seasoning isle. Its fantastic (minus the gluten part!)
1 lb ground meat (I am using Venison-very lean so no need to drain)
1 onion, diced
1 can tomato sauce
1 can diced tomatoes
1 can black beans
1 can red beans
Spice Mix: 2 tsp Cumin, 2 tsp Chili Powder, 1 tsp Cayenne Pepper, 1 tsp Black Pepper, 1 tsp Coriander, 1 TBSP Cornstarch
Brown meat in skillet. (Drain if necessary) Add all ingredients except the spice mix into the crock pot. (You can also do this on the stove but I would cook the onions with the meat first so they aren't crunchy). Add two cans of water. Sprinkle the spice mix over everything and stir in. Cook on high for 2.5 hours or low for 4 (or until you can't resist the smell!)
I serve this with cheese and sour cream on top and hot sauce. I also make Bob's Red Mill GF Cornbread with the addition of 1 TBSP of sugar.
Day 3- Fried Chicken, Mashed Potatoes, Green Beans
I think I have covered what I do with my Mashed potatoes in here somewhere before but as for the chicken....
Pound boneless skinless breasts to 1/4 thickness. (This is fun for getting aggression out!) Season both sides with s&p and paprika. Coat chicken with GF flour blend. Simply cook in a skillet with EVOO (just to cover the bottom of the pan, we aren't deep frying this stuff). Flip and make sure it cooks through. That is why I pound it thin, so I don't worry about the thick end getting cooked and the thin end getting dry.
Day 4- Roasted Vegetable Minestrone
http://thepioneerwoman.com/cooking/2010/09/roasted-vegetable-minestrone/
The only thing I am changing is cooking some venison steaks in the crock pot on low all day and adding that shredded to the soup.
Wednesday, September 15, 2010
Meal Plans-Taste of Fall
So Fall has officially invaded my mind. The recipes I came up with this week all have a bit of autumnal feel to them and it wasn't even intentional! Here you go!
1. Roasted Corn Chowder
Don't be intimidated by the long ingredient list. Its not a hard recipe.
2 T Butter
5 slices of bacon or turkey bacon ( I didn't have turkey)
1/2 cup Chopped Onion
1/2 cup Chopped Celery
1/4 cup Chopped Carrot
(little hint here, buy the Miripiox mix in the freezer section and you don't have to chop!)
1.5 T Chopped Garlic
3 ears of Roasted Corn on the Cob
1 cup White Wine
1 T Thyme leaf (fresh) if dried use 1/2
8 cups chicken broth ( i used reduced sodium so I can control the amount of salt)
1 T sugar (optional depending on sweetness of corn, I didn't use)
2 tsp Garlic powder
2 tsp Onion powder
1 tsp ground cumin
4 Bay leaves
Roux (to thicken) Equal parts of melted butter and flour mixed to form a thick paste over heat.
1 1/2 cups Heavy Cream
2 tsp Salt
1 tsp pepper
Fresh Parsley
Roast corn on grill in husks. Rotate every 4-5 minutes until husks are black. Remove husks. Cut corn off cobs and reserve cobs and corn separately.
Melt butter in a large stock pot, add: bacon, onions, celery, carrots, garlic, and corn kernels. Saute until tender stirring occasionally. De glaze with white wine, add thyme leaves, bring to boil and reduce heat and reduce for 3 minutes. Add chicken broth and corn cobs, sugar, onion powder, garlic powder, bay leaves, and cumin and stir to dissolve. Bring back to simmer for 15 minutes to extract flavor from cobs. Remove Cobs, discard and add roux, 2 T at a time, ( I made a cornstarch slurry instead to make this GF). Continue simmering for 5 minutes. Add cream; bring back to a simmer for 8 minutes. Finish with chopped parsley.
2. Chili Dogs- Cincinnati Style
I realize this isn't really that fallish, but chili is.
All I am doing is cooking Nathans hot dogs and adding canned skyline chili, chopped onion, mustard and cheese. Jeremy will have his with buns. I will not. I will also steam some California blend frozen veggies for a side.
3. Pumpkin Sage Cream Sauce Penne with Grilled Chicken
Yield: 8 servings (I may half this!)
1 onion, chopped fine
4 large garlic cloves, minced
4 T butter
15 oz canned pumpkin
32 oz (4 cups) Chicken Broth
1/2 tsp dried sage
fresh sage for garnish
1 cup mascarpone cheese
1 cup heavy cream
freshly grated nutmeg ( I am using ground)
1 lb penne pasta
fresh Parmesan
4 boneless skinless chicken breasts
In a large skillet cook the onion and the garlic in the butter over moderate heat, stirring until the vegetables are softened. Stir in the pumpkin, the broth, the cream, mascarpone, nutmeg and s&p to taste.
Simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water, boil the penne until it is al dente, ladle out the reserve about 1 cup of cooking water and drain the pasta.
Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well.
In the meantime, season the chicken with sage, s&p and grill.
Serve the pasta with sliced grilled chicken and fresh grated Parmesan!
4. Buttermilk Chicken and Spaghetti Squash
This is a great new blog I found the other day. So cute!
http://www.cheekykitchen.com/2010/05/grilled-buttermilk-chicken.html
You can add a plethora of stuff to spaghetti squash kind of like you would with any pasta. I may just add butter and fresh herbs and a bit of cheese. Here's a little tutorial on how to cook it. There are lots out there and good recipes on allrecipes.com for ideas of what to add to it.
http://www.ehow.com/how_2087338_cook-spaghetti-squash.html
1. Roasted Corn Chowder
Don't be intimidated by the long ingredient list. Its not a hard recipe.
2 T Butter
5 slices of bacon or turkey bacon ( I didn't have turkey)
1/2 cup Chopped Onion
1/2 cup Chopped Celery
1/4 cup Chopped Carrot
(little hint here, buy the Miripiox mix in the freezer section and you don't have to chop!)
1.5 T Chopped Garlic
3 ears of Roasted Corn on the Cob
1 cup White Wine
1 T Thyme leaf (fresh) if dried use 1/2
8 cups chicken broth ( i used reduced sodium so I can control the amount of salt)
1 T sugar (optional depending on sweetness of corn, I didn't use)
2 tsp Garlic powder
2 tsp Onion powder
1 tsp ground cumin
4 Bay leaves
Roux (to thicken) Equal parts of melted butter and flour mixed to form a thick paste over heat.
1 1/2 cups Heavy Cream
2 tsp Salt
1 tsp pepper
Fresh Parsley
Roast corn on grill in husks. Rotate every 4-5 minutes until husks are black. Remove husks. Cut corn off cobs and reserve cobs and corn separately.
Melt butter in a large stock pot, add: bacon, onions, celery, carrots, garlic, and corn kernels. Saute until tender stirring occasionally. De glaze with white wine, add thyme leaves, bring to boil and reduce heat and reduce for 3 minutes. Add chicken broth and corn cobs, sugar, onion powder, garlic powder, bay leaves, and cumin and stir to dissolve. Bring back to simmer for 15 minutes to extract flavor from cobs. Remove Cobs, discard and add roux, 2 T at a time, ( I made a cornstarch slurry instead to make this GF). Continue simmering for 5 minutes. Add cream; bring back to a simmer for 8 minutes. Finish with chopped parsley.
2. Chili Dogs- Cincinnati Style
I realize this isn't really that fallish, but chili is.
All I am doing is cooking Nathans hot dogs and adding canned skyline chili, chopped onion, mustard and cheese. Jeremy will have his with buns. I will not. I will also steam some California blend frozen veggies for a side.
3. Pumpkin Sage Cream Sauce Penne with Grilled Chicken
Yield: 8 servings (I may half this!)
1 onion, chopped fine
4 large garlic cloves, minced
4 T butter
15 oz canned pumpkin
32 oz (4 cups) Chicken Broth
1/2 tsp dried sage
fresh sage for garnish
1 cup mascarpone cheese
1 cup heavy cream
freshly grated nutmeg ( I am using ground)
1 lb penne pasta
fresh Parmesan
4 boneless skinless chicken breasts
In a large skillet cook the onion and the garlic in the butter over moderate heat, stirring until the vegetables are softened. Stir in the pumpkin, the broth, the cream, mascarpone, nutmeg and s&p to taste.
Simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water, boil the penne until it is al dente, ladle out the reserve about 1 cup of cooking water and drain the pasta.
Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well.
In the meantime, season the chicken with sage, s&p and grill.
Serve the pasta with sliced grilled chicken and fresh grated Parmesan!
4. Buttermilk Chicken and Spaghetti Squash
This is a great new blog I found the other day. So cute!
http://www.cheekykitchen.com/2010/05/grilled-buttermilk-chicken.html
You can add a plethora of stuff to spaghetti squash kind of like you would with any pasta. I may just add butter and fresh herbs and a bit of cheese. Here's a little tutorial on how to cook it. There are lots out there and good recipes on allrecipes.com for ideas of what to add to it.
http://www.ehow.com/how_2087338_cook-spaghetti-squash.html
Monday, September 13, 2010
Meals from last week, hopefully they can be yours for this week!
Last week was a flurry of activity and I am still exhausted! Monday being a holiday and all, I don't think I cooked. Honestly I don't even remember! I have a horrible memory! I know our friends made us dinner of lamb chops and yummy potato salad either Sunday or Monday night. Anyways, on to the meals I did cook, sometime during the week.
Meal #1
Pizza Pasta-This was made out of necessity and what I had in the house. Just boiled rotini pasta. In a seperate pan cooked up 1 lb ground beef with 1 Tblsp Italian Seasoning and some fresh garlic. I chopped up a bunch of pepperonis I had in the fridge and added those too. I would have added mushrooms or peppers but didn't have any. After the meat is cooked I added a jar of Ragu ( I know, real fancy!) Then when the pasta was cooked added it to the pan and about 1 cup of shredded Pizza cheese. Voila! Dinner.
Meal #2
White Wine Chicken, Mashed Potatoes, Green Bean Bundles
This was actually what Jeremy wanted for his birthday. Its one of his favorite things that I make, but somehow we didn't make it that day.
Chicken
Boneless Skinless Chicken seasoned with S&P, rolled in breadcrumbs and placed in a glass baking dish. Bake for about 15 min at 350° . Pull out of the oven (won't be fully cooked) add 3/4 cup white wine to the baking dish and cover chicken with sliced muenster cheese. Cook for another 15 minutes or until cooked through.
Mashed Potatoes
I have no measurements for this, but about 3-4 Idaho potatoes uses about 3 TBSP butter and a healthy scoop of sour cream. I also add Tony Cachere's Cajun Seasoning.
Green Bean Bundles
First place 5-6 slices of bacon on a baking sheet with a rack. Cook for about 10 minutes (You do not want the bacon to be cooked through) Use fresh or canned Whole Beans and grab a handful making sure they are all parallel. Wrap a bacon slice around them overlapping the bacon and place back on sheet. Pour a little bit of Catalina dressing over each bundle and cook till bacon is crisp.
Meal #3 Slow Cooker Chicken Tortilla Soup
Found here on allrecipes.
I did make the following changes though. I substituted all box chicken stock for the water and can of chicken broth. There is absolutely no reason to precook the chicken. I put frozen pieces in there and they were fantastic! I also didn't use black pepper, I used cayenne b/c we like things a bit spicy!
Also, I was lazy so I didn't make my own tortilla chips. I had a bag.
Serve with cheese, fresh cut cilantro and a dollop of sour cream! Super yummy!
This was by far the easiest meal of the week. I think total time was like 15 minutes....and it smelled awesome walking in the door from work!
Meal #1
Pizza Pasta-This was made out of necessity and what I had in the house. Just boiled rotini pasta. In a seperate pan cooked up 1 lb ground beef with 1 Tblsp Italian Seasoning and some fresh garlic. I chopped up a bunch of pepperonis I had in the fridge and added those too. I would have added mushrooms or peppers but didn't have any. After the meat is cooked I added a jar of Ragu ( I know, real fancy!) Then when the pasta was cooked added it to the pan and about 1 cup of shredded Pizza cheese. Voila! Dinner.
Meal #2
White Wine Chicken, Mashed Potatoes, Green Bean Bundles
This was actually what Jeremy wanted for his birthday. Its one of his favorite things that I make, but somehow we didn't make it that day.
Chicken
Boneless Skinless Chicken seasoned with S&P, rolled in breadcrumbs and placed in a glass baking dish. Bake for about 15 min at 350° . Pull out of the oven (won't be fully cooked) add 3/4 cup white wine to the baking dish and cover chicken with sliced muenster cheese. Cook for another 15 minutes or until cooked through.
Mashed Potatoes
I have no measurements for this, but about 3-4 Idaho potatoes uses about 3 TBSP butter and a healthy scoop of sour cream. I also add Tony Cachere's Cajun Seasoning.
Green Bean Bundles
First place 5-6 slices of bacon on a baking sheet with a rack. Cook for about 10 minutes (You do not want the bacon to be cooked through) Use fresh or canned Whole Beans and grab a handful making sure they are all parallel. Wrap a bacon slice around them overlapping the bacon and place back on sheet. Pour a little bit of Catalina dressing over each bundle and cook till bacon is crisp.
Meal #3 Slow Cooker Chicken Tortilla Soup
Found here on allrecipes.
I did make the following changes though. I substituted all box chicken stock for the water and can of chicken broth. There is absolutely no reason to precook the chicken. I put frozen pieces in there and they were fantastic! I also didn't use black pepper, I used cayenne b/c we like things a bit spicy!
Also, I was lazy so I didn't make my own tortilla chips. I had a bag.
Serve with cheese, fresh cut cilantro and a dollop of sour cream! Super yummy!
This was by far the easiest meal of the week. I think total time was like 15 minutes....and it smelled awesome walking in the door from work!
Wednesday, August 25, 2010
Meal Plan
I should be getting these to ya'll on Monday or even Sunday. But here it is mid-week again. Oh well, hopefully they can still be of use. On another note, I picked up a different Gluten Free bread this week b/c one of the bloggers I read recommended it (and she has really good taste!). Its Udi's!
Its fantastic! Even good not toasted. They also have cinnamon rolls....can you say yum! Well, I can't yet b/c Jungle Jim's was out of them (and they were on sale too dadgummit!) I have a substitute for Cinnabons on Christmas morning! Yep, my hubby goes and picks up Cinnabons on Christmas Eve every year for my sisters family. Then we go to his Grandmother's house where someone else brings them as well. Its crazy but a fun tradition....except that this year I had to make something else so I didn't starve! Yeah for Udi's!
1. Pasta Rosa -I have made this before and it is fantastic! I add grilled chicken to her recipe though. And be aware...it makes a ton and is super fast! Great easy weekday meal
2. Brinner- Cinnamon Coffee Cake (GF) Scrambled Eggs, Breakfast Potatoes and Bacon
3. Slow Cooker Pork Tacos-This is simple. Put a pork roast or tenderloin in the slow cooker with a package of McCormick Taco Seasoning (It's gluten free) and a jar of tomatillo salsa (the green stuff). Let it cook on low for 7-8 hours or high for 3-4. Shred meat and serve with normal taco fixins. I also like to make up some refried beans. By make up, I mean open a can, put in a saucepan, add cheese and hot sauce to make them seem not so "out of a can".
4. Cajun Meatloaf and Mashed Potatoes and Green Beans-Note to all: I am cutting the recipe in half....b/c its huge and there are only two people at my house. Also, for GF breadcrumbs, I save the ends of my Udi's bread in the freezer and put them in the food processor and then store in the freezer for recipes like this. If you don't have any you can also use Chex cereal (not the flavored ones) crushed up.
5. Grilled Lemon Chicken with Zucchini Risotto
Its fantastic! Even good not toasted. They also have cinnamon rolls....can you say yum! Well, I can't yet b/c Jungle Jim's was out of them (and they were on sale too dadgummit!) I have a substitute for Cinnabons on Christmas morning! Yep, my hubby goes and picks up Cinnabons on Christmas Eve every year for my sisters family. Then we go to his Grandmother's house where someone else brings them as well. Its crazy but a fun tradition....except that this year I had to make something else so I didn't starve! Yeah for Udi's!1. Pasta Rosa -I have made this before and it is fantastic! I add grilled chicken to her recipe though. And be aware...it makes a ton and is super fast! Great easy weekday meal
2. Brinner- Cinnamon Coffee Cake (GF) Scrambled Eggs, Breakfast Potatoes and Bacon
3. Slow Cooker Pork Tacos-This is simple. Put a pork roast or tenderloin in the slow cooker with a package of McCormick Taco Seasoning (It's gluten free) and a jar of tomatillo salsa (the green stuff). Let it cook on low for 7-8 hours or high for 3-4. Shred meat and serve with normal taco fixins. I also like to make up some refried beans. By make up, I mean open a can, put in a saucepan, add cheese and hot sauce to make them seem not so "out of a can".
4. Cajun Meatloaf and Mashed Potatoes and Green Beans-Note to all: I am cutting the recipe in half....b/c its huge and there are only two people at my house. Also, for GF breadcrumbs, I save the ends of my Udi's bread in the freezer and put them in the food processor and then store in the freezer for recipes like this. If you don't have any you can also use Chex cereal (not the flavored ones) crushed up.
5. Grilled Lemon Chicken with Zucchini Risotto
Thursday, August 19, 2010
Meal Plan for this week.
1.Mini Meatball Pasta
2.Stuffed Portobellos with Roasted Potatoes
3.Marsala Chicken with mashed potatoes
4.Spicy Shrimp, Grilled Corn and Veggies
5.Garlic Fried Rice with Chicken
Well that was easy! I had links for everything today. Enjoy! Oh, and just for point of reference I bought all the groceries for this week for $57! The only thing I already had was 1lb of ground beef. Oh, and the Marsala, from doing the carrots last week.Yippee!
2.Stuffed Portobellos with Roasted Potatoes
3.Marsala Chicken with mashed potatoes
4.Spicy Shrimp, Grilled Corn and Veggies
5.Garlic Fried Rice with Chicken
Well that was easy! I had links for everything today. Enjoy! Oh, and just for point of reference I bought all the groceries for this week for $57! The only thing I already had was 1lb of ground beef. Oh, and the Marsala, from doing the carrots last week.Yippee!
Monday, August 16, 2010
Meal Plan from 2 weeks ago....sheesh I am behind!
Here we go again!
1.Grilled chicken and Califlower Gratin
I just marinated the chicken in Italian dressing and grilled.....no instructions necessary!
The gratin is a Giada dish and hers had broccoli, but when I got to the grocery, they were out of califlower but had broccoflower! I just used it.
(Adapted from "Vegetable Gratin" in Giada De Laurentis' book Giada's Family Dinners. Original recipe pg. 178.)
Ingredients:
3 T unsalted butter
salt
1 head of cauliflower, cut into large florets
1 head of broccoflower (or just two of cali or add in broccoli)
2 T all-purpose flour (any GF blend will do)
1 1/4 cups heavy cream
1 1/4 cups whole milk
6oz fontina cheese, shredded
1/2 cup plus 2 T grated peccorino romano cheese
freshly ground black pepper
2 T dried bread crumbs plus a tablespoon of dried oregano (Again, you don't have to use breadcrumbs if you don't have GF ones.)
Preheat the oven to 500 degrees F. Grease a 13 x 9 x 2 inch baking dish with 1 T of the butter.
Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook for 2 minutes. Using a slotted spoon, transfer the cauliflower to the prepared dish.
Meanwhile, melt the remaining 2 T of butter in a medium, heavy saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the cream and milk. Bring to a boil over medium-high heat. Decrease the heat to medium and simmer until the sauce thickens slightly, whisking often, about 2 minutes. Remove the saucepan from the heat. Add the cheddar, edam, and 1/2 cup of the romano. Stir until the cheeses have melted. Season the sauce with salt and pepper. Pour the sauce over the vegetables and toss to coat.
In a small bowl, stir the bread crumbs and oregano with the remaining 2 T of romano. Sprinkle over the gratin.
Bake uncovered until the topping is golden brown and the sauce is bubbly, about 15-20 minutes.
2.Cajun Burgers and Texas Oven Fries
This recipe comes to us from this great little Taste of Home Grilling magazine my MIL picked up for me a couple of years ago.....it is now stained and wrinkled b/c of all the yummy recipes within!
Cajun Seasoning Blend:
3 Tbsp ground cumin
3 Tbsp dried oregano
1 Tbsp garlic powder
1 Tbsp paprika
2 tsp salt
1 tsp cayenne (or more if you like it hot!)
Burgers:
1/4 cup finely chopped onion
1 tsp cajun season blend (from above)
1/2 tsp hot pepper sauce (franks or cholula is what we use)
1/2 tsp dried thyme
1/4 tsp dried basil
1 garlic clove minced
1 lb ground beef
Combine all ingredients, but don't overmix. Make 4 patties and grill. Top with Provolone cheese slice and serve on bun or not.
Oven fries are just idaho potatoes cut to texas size, drizzled with EVOO and sprinkle with whatever herbs you like. I used dried thyme and garlic salt. Bake in oven at 400 degrees until golden brown.
3. Taste of Summer Chicken with Cheesy Spicy Grits
Again from the grilling magazine....I'm not sure this is worth the other ingredients....it was good but nothing special. I did add some grilled pineapple slices to the top though.
3/4 cup Italian salad dressing
3/4 cup unsweetened pineapple juice
3/4 cup white win or white grape juice
6 boneless skinless chicken breasts
Combine all ingredients in a zippy bag and let sit overnight in the fridge.Grill chicken, discard marinade.Make grits according to package (instant or quick cooking) Once done, add 1 cup cheddar cheese and finely diced jalapeno pepper.
4. Rosemary Lime Pork Chops and Roasted New potatoes
This is also out of the same magazine (apparently I was lazy when it came to looking through cook books this week) and was originally intended for chicken, but I had some pork chops I got on sale.
4 pork chops
2 Tbsp vegetable oil
1/2 cup white wine or chicken broth
1/4 cup lime juice
2 Tbsps mince fresh rosemary
1/2 tsp salt
1/4 tsp pepper
Marinate all ingredients overnight. Grill chops. Yum! I would never in a million years have paired rosemary and lime but i have to say, its a yummy combo.
Cut new potatoes into halves, coat with EVOO and Garlic and salt and bake in the oven until outsides are golden brown and crispy.
That's all I have written down for that week folks (ie: my sister, b/c I really think she is the only one using these meal plans!)
I did create a new little pasta dish tonight that I will post tomorrow with some pictures. Just to get you interested....it involved little meatballs, small balls of fresh mozzerella and all sorts of yumminess!
1.Grilled chicken and Califlower Gratin
I just marinated the chicken in Italian dressing and grilled.....no instructions necessary!
The gratin is a Giada dish and hers had broccoli, but when I got to the grocery, they were out of califlower but had broccoflower! I just used it.
(Adapted from "Vegetable Gratin" in Giada De Laurentis' book Giada's Family Dinners. Original recipe pg. 178.)
Ingredients:
3 T unsalted butter
salt
1 head of cauliflower, cut into large florets
1 head of broccoflower (or just two of cali or add in broccoli)
2 T all-purpose flour (any GF blend will do)
1 1/4 cups heavy cream
1 1/4 cups whole milk
6oz fontina cheese, shredded
1/2 cup plus 2 T grated peccorino romano cheese
freshly ground black pepper
2 T dried bread crumbs plus a tablespoon of dried oregano (Again, you don't have to use breadcrumbs if you don't have GF ones.)
Preheat the oven to 500 degrees F. Grease a 13 x 9 x 2 inch baking dish with 1 T of the butter.
Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook for 2 minutes. Using a slotted spoon, transfer the cauliflower to the prepared dish.
Meanwhile, melt the remaining 2 T of butter in a medium, heavy saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the cream and milk. Bring to a boil over medium-high heat. Decrease the heat to medium and simmer until the sauce thickens slightly, whisking often, about 2 minutes. Remove the saucepan from the heat. Add the cheddar, edam, and 1/2 cup of the romano. Stir until the cheeses have melted. Season the sauce with salt and pepper. Pour the sauce over the vegetables and toss to coat.
In a small bowl, stir the bread crumbs and oregano with the remaining 2 T of romano. Sprinkle over the gratin.
Bake uncovered until the topping is golden brown and the sauce is bubbly, about 15-20 minutes.
2.Cajun Burgers and Texas Oven Fries
This recipe comes to us from this great little Taste of Home Grilling magazine my MIL picked up for me a couple of years ago.....it is now stained and wrinkled b/c of all the yummy recipes within!
Cajun Seasoning Blend:
3 Tbsp ground cumin
3 Tbsp dried oregano
1 Tbsp garlic powder
1 Tbsp paprika
2 tsp salt
1 tsp cayenne (or more if you like it hot!)
Burgers:
1/4 cup finely chopped onion
1 tsp cajun season blend (from above)
1/2 tsp hot pepper sauce (franks or cholula is what we use)
1/2 tsp dried thyme
1/4 tsp dried basil
1 garlic clove minced
1 lb ground beef
Combine all ingredients, but don't overmix. Make 4 patties and grill. Top with Provolone cheese slice and serve on bun or not.
Oven fries are just idaho potatoes cut to texas size, drizzled with EVOO and sprinkle with whatever herbs you like. I used dried thyme and garlic salt. Bake in oven at 400 degrees until golden brown.
3. Taste of Summer Chicken with Cheesy Spicy Grits
Again from the grilling magazine....I'm not sure this is worth the other ingredients....it was good but nothing special. I did add some grilled pineapple slices to the top though.
3/4 cup Italian salad dressing
3/4 cup unsweetened pineapple juice
3/4 cup white win or white grape juice
6 boneless skinless chicken breasts
Combine all ingredients in a zippy bag and let sit overnight in the fridge.Grill chicken, discard marinade.Make grits according to package (instant or quick cooking) Once done, add 1 cup cheddar cheese and finely diced jalapeno pepper.
4. Rosemary Lime Pork Chops and Roasted New potatoes
This is also out of the same magazine (apparently I was lazy when it came to looking through cook books this week) and was originally intended for chicken, but I had some pork chops I got on sale.
4 pork chops
2 Tbsp vegetable oil
1/2 cup white wine or chicken broth
1/4 cup lime juice
2 Tbsps mince fresh rosemary
1/2 tsp salt
1/4 tsp pepper
Marinate all ingredients overnight. Grill chops. Yum! I would never in a million years have paired rosemary and lime but i have to say, its a yummy combo.
Cut new potatoes into halves, coat with EVOO and Garlic and salt and bake in the oven until outsides are golden brown and crispy.
That's all I have written down for that week folks (ie: my sister, b/c I really think she is the only one using these meal plans!)
I did create a new little pasta dish tonight that I will post tomorrow with some pictures. Just to get you interested....it involved little meatballs, small balls of fresh mozzerella and all sorts of yumminess!
Meal Plan for.....oh I forget!
Its been a few weeks since I have posted these and my sister informed me today that she uses them and I needed to keep posting! (I am pretty sure she is the only one but here goes!)
1.Taco Night
Pretty self-explanatory.....I make taco meat with 1 lb ground beef and McCormick Taco Seasoning(its gluten free b/c they use Potato Starch instead of Wheat flour or MSG or icky stuff)
Corn Tortillas
Lettuce, tomatoes, sour cream, cheese...the usual suspects
Heat up some refried beans(check these for gluten ingredients too....I buy ones out of the actual hispanic section) add some cheese and hot sauce and keep on low
2.Chicken Cordon Bleu with Balsamic Glazed Carrots
Boneless skinless breasts-pounded out to 1/4" thickness
Deli ham and swiss
Dijon Mustard
Bread crumbs if you have them ( I freeze the ends of my GF bread when I buy it and process it in the food processor and keep the crumbs in the freezer)
Take chicken and place slice of cheese and ham in the middle and roll up. Put seam side down on a plate. Once all are completed, brush outside with Dijon mustard and coat in breadcrumbs.
Cook in tsp of olive oil in a medium skillet until chicken is cooked through or in a 350 oven for about 20 minutes.
Balsamic Glazed Carrots--I know the recipe calls for hazelnuts but I didn't want to buy those at the grocery so I skipped that step!
3.Asian Inspired Salmon and Quinoa
I honestly hope I remember what all I did with this one. I had a piece of nice salmon I got on sale so I just put some LaChoy Soy Sauce(GF) on it with about a tsp of ginger and then sprinkled brown sugar on the top. I let this sit while I got the quinoa ready.
I used the regular quinoa but red would work just fine. First, dice up 1/2 onion and a clove of garlic. Saute these until translucent, then follow the box directions. I used the package directions substituting Chicken Stock and soy sauce for water. DO NOT use more than 1/4 cup of soy sauce to 1 cup quinoa.....its wayyy too salty. Anywho....I also had a zucchini, so I diced that up and added to the mix at the end. I also cut some green onions on an angle and topped the whole dish with those.
The Salmon just got grilled until done.
Fortunately for me, my birthday was last week and we went to Outback on Friday. As for the other day.....I can't for the life of me remember what I made or if we just ate out. I think the latter might have been true. I've got another week coming though....not to mention this week, which I have to get to planning. Hitting the grocery store tomorrow night folks!
1.Taco Night
Pretty self-explanatory.....I make taco meat with 1 lb ground beef and McCormick Taco Seasoning(its gluten free b/c they use Potato Starch instead of Wheat flour or MSG or icky stuff)
Corn Tortillas
Lettuce, tomatoes, sour cream, cheese...the usual suspects
Heat up some refried beans(check these for gluten ingredients too....I buy ones out of the actual hispanic section) add some cheese and hot sauce and keep on low
2.Chicken Cordon Bleu with Balsamic Glazed Carrots
Boneless skinless breasts-pounded out to 1/4" thickness
Deli ham and swiss
Dijon Mustard
Bread crumbs if you have them ( I freeze the ends of my GF bread when I buy it and process it in the food processor and keep the crumbs in the freezer)
Take chicken and place slice of cheese and ham in the middle and roll up. Put seam side down on a plate. Once all are completed, brush outside with Dijon mustard and coat in breadcrumbs.
Cook in tsp of olive oil in a medium skillet until chicken is cooked through or in a 350 oven for about 20 minutes.
Balsamic Glazed Carrots--I know the recipe calls for hazelnuts but I didn't want to buy those at the grocery so I skipped that step!
3.Asian Inspired Salmon and Quinoa
I honestly hope I remember what all I did with this one. I had a piece of nice salmon I got on sale so I just put some LaChoy Soy Sauce(GF) on it with about a tsp of ginger and then sprinkled brown sugar on the top. I let this sit while I got the quinoa ready.
I used the regular quinoa but red would work just fine. First, dice up 1/2 onion and a clove of garlic. Saute these until translucent, then follow the box directions. I used the package directions substituting Chicken Stock and soy sauce for water. DO NOT use more than 1/4 cup of soy sauce to 1 cup quinoa.....its wayyy too salty. Anywho....I also had a zucchini, so I diced that up and added to the mix at the end. I also cut some green onions on an angle and topped the whole dish with those.
The Salmon just got grilled until done.
Fortunately for me, my birthday was last week and we went to Outback on Friday. As for the other day.....I can't for the life of me remember what I made or if we just ate out. I think the latter might have been true. I've got another week coming though....not to mention this week, which I have to get to planning. Hitting the grocery store tomorrow night folks!
Monday, July 26, 2010
Meals for the week July 26-31
Again, I don't designate one of these for each day, instead opting to decide that morning what we are having.....or even that night if I don't need to defrost something for the meal. This is actually the plan from a couple of weeks ago, but that way I can let you know what was good and what wasn't and how easy it was!
Meal #1-Burgers and Oven Fries
This one is pretty self explanatory. I didn't do anything special with these burgers. Seasoned them up with grill seasoning and Worstechire sauce and grilled them. For the fries I just slice up Idaho potatoes Texas fry size and drizzle a little EVOO on them along with some finely minced garlic and bake them in the oven for about 20-25 minutes, turning a couple of times. They should get crispy and the garlic gets roasted. Yummy!
Meal #2-Tilapia Tacos and Spanish Rice
For these tacos I take a couple of fillets of tilapia and marinate in the following:
1/2 pkg of taco seasoning (McCormick is GF)
juice of 2 limes
Let that sit while you are making the other stuff
Combine the other 1/2 pkg of taco seasoning with 3/4 cup of sour cream
Dice up one mango
Make pico de gallo (or buy fresh salsa) and add one diced avocado.
Chop up fresh cilantro
Now place the marinated fish on a baking sheet and put in a 350° oven for about 15 minutes or until the fish flakes easily with a fork.
Assemble some of each ingredient on a warmed corn or flour tortilla. I find that soft ones work better for this recipe.
Oh, and here's the spanish rice to go along with. Be aware this recipe makes a ton so you might want to cut it in half.
Meal #3-Blackened Chicken and Mashed Potatoes
Mmmmm blackened....no that doesn't mean burnt....its a combo of seasonings. Here you go!
Oh, and my mashed potatoes don't have measurements but about 3-4 Idahos, peeled and diced, boiled then mashed with 1/2 stick butter and 3/4 cup sour cream and Tony Cachere's seasoning should do it.
Meal #4-Salmon Patties, Quinoa and Green Beans
Salmon patties can be a pain when using canned salmon b/c of the bones. Just make sure you carefully pull the fish out and open it and you can usually get the in one fell swoop. If you want to use fresh, be my guest too. I just tried to make these like my grandpa used to. On that note, they taste so much better if you fry them in a cast iron skillet. I don't know why, they just do!
Quinoa is a fairly new food to me. If you want to read up on it, by all means do. It has:
More protein than any other grain
tons of fiber
and is GF!
It is very similar to cous cous except much better for you!
Here's a yummy recipe using it.
Meal #5-Breakfast Waffles
There isn't much of a recipe here, just making it from the GF package. I do add in vanilla and cinnamon to mine. I also topped them with fresh blueberries and syrup.
We also made sausage to go along with the sweet waffles!
Jeremy and I both like brinner (breakfast for dinner) and being that it is usually a quick and easy dinner, I usually make some form of it once every two weeks. Sometimes more. As long as you don't get carried away with the sweets and remember to add in fruit and protein, it isn't too bad for you!
Meal #1-Burgers and Oven Fries
This one is pretty self explanatory. I didn't do anything special with these burgers. Seasoned them up with grill seasoning and Worstechire sauce and grilled them. For the fries I just slice up Idaho potatoes Texas fry size and drizzle a little EVOO on them along with some finely minced garlic and bake them in the oven for about 20-25 minutes, turning a couple of times. They should get crispy and the garlic gets roasted. Yummy!
Meal #2-Tilapia Tacos and Spanish Rice
For these tacos I take a couple of fillets of tilapia and marinate in the following:
1/2 pkg of taco seasoning (McCormick is GF)
juice of 2 limes
Let that sit while you are making the other stuff
Combine the other 1/2 pkg of taco seasoning with 3/4 cup of sour cream
Dice up one mango
Make pico de gallo (or buy fresh salsa) and add one diced avocado.
Chop up fresh cilantro
Now place the marinated fish on a baking sheet and put in a 350° oven for about 15 minutes or until the fish flakes easily with a fork.
Assemble some of each ingredient on a warmed corn or flour tortilla. I find that soft ones work better for this recipe.
Oh, and here's the spanish rice to go along with. Be aware this recipe makes a ton so you might want to cut it in half.
Meal #3-Blackened Chicken and Mashed Potatoes
Mmmmm blackened....no that doesn't mean burnt....its a combo of seasonings. Here you go!
Oh, and my mashed potatoes don't have measurements but about 3-4 Idahos, peeled and diced, boiled then mashed with 1/2 stick butter and 3/4 cup sour cream and Tony Cachere's seasoning should do it.
Meal #4-Salmon Patties, Quinoa and Green Beans
Salmon patties can be a pain when using canned salmon b/c of the bones. Just make sure you carefully pull the fish out and open it and you can usually get the in one fell swoop. If you want to use fresh, be my guest too. I just tried to make these like my grandpa used to. On that note, they taste so much better if you fry them in a cast iron skillet. I don't know why, they just do!
Quinoa is a fairly new food to me. If you want to read up on it, by all means do. It has:
More protein than any other grain
tons of fiber
and is GF!
It is very similar to cous cous except much better for you!
Here's a yummy recipe using it.
Meal #5-Breakfast Waffles
There isn't much of a recipe here, just making it from the GF package. I do add in vanilla and cinnamon to mine. I also topped them with fresh blueberries and syrup.
We also made sausage to go along with the sweet waffles!
Jeremy and I both like brinner (breakfast for dinner) and being that it is usually a quick and easy dinner, I usually make some form of it once every two weeks. Sometimes more. As long as you don't get carried away with the sweets and remember to add in fruit and protein, it isn't too bad for you!
Tuesday, July 20, 2010
Meals for the week
Ever since going gluten free, one of the most common things I hear is "Isn't that expensive?" or "that seems like too much work." While I can't make up Hamburger Helper or just grab a frozen pizza (Actually Amy's makes one that is GF), its not as hard or pricey as it sounds. Here are our meals for this week.
In no particular order (b/c we usually decide what we want to make the day of):
1. Cookout Meal: Baked Beans with Ground Beef, Coleslaw, and Potato Salad
The nice thing about these dishes is that they can be made ahead. You can make them when convienient and then just pop the beans in the oven to heat up.
Baked Beans
1 lb ground beef
1 lb bacon
2 cans of Bush's Original (22 oz)
Medium Onion-diced
1/2 cup Montgomery Inn or favorite barbecue sauce
1/2 cup ketchup
1/3 cup brown sugar
mustard
Brown bacon and remove from pan. Drain most of the bacon grease. Add onion to pan and cook for 3-5 minutes, then add ground beef and cook till brown. Add in other ingredients with just a squirt around the pan of mustard. (I also add hot sauce) Transfer contents to a 9x13 baking dish and put in oven for 30-40 minutes at 350. You can also put in a crock pot. The longer this sits the better it gets!
( I only made a 1/2 recipe of this and we still had a bunch of leftovers)
Creamy Carolina Cole Slaw-from the Southern Living 2005 Annual Recipes Cookbook
1 cup mayo
1 cup sour cream
2 Tbsp. sugar
2 Tbsp. cider vinegar
2 Tbsp. fresh lemon juice
1 tsp. dry mustard
1/2 tsp pepper
1/4 tsp salt
1/8 tsp hot sauce
2 (16 oz) pkgs of shredded coleslaw mix
Stir together everything but the shredded mix. Then add slaw and cover and refrigerate for at least an hour.
Bacon Potato Salad-from the Southern Living Cookbook
Note: I modified this b/c I already had so much bacon in the beans
6 to 8 medium potatoes, cut into small cubes
1/2 lb bacon, cooked and crumbled (left out)
6 green onions
2 celery ribs (left out)
2 Tbsp. diced pimiento (left out)
3/4 tsp sale
1/4 tsp pepper
1/2 cup mayo
1/2 cup sour cream
things I added: capers, fresh parsley
Cook potatoes and cool. Mix together all other ingredients and toss gently with potatoes. Cover and chill for at least an hour.
2. A Southern Gumbo Night
Southern Gumbo-from Allrecipes
http://allrecipes.com/Recipe/Southern-Gumbo/Detail.aspx
Cornbread- package of Bob's Red Mill Cornbread Mix + 2 Tbsp. of sugar
Key Lime Pie for dessert- Allrecipes ( I made this the night before so it had time to sit in the freezer)
http://allrecipes.com/Recipe/Key-Lime-Pie-I/Detail.aspx
3. Pizza Chicken and Pasta
In no particular order (b/c we usually decide what we want to make the day of):
1. Cookout Meal: Baked Beans with Ground Beef, Coleslaw, and Potato Salad
The nice thing about these dishes is that they can be made ahead. You can make them when convienient and then just pop the beans in the oven to heat up.
Baked Beans
1 lb ground beef
1 lb bacon
2 cans of Bush's Original (22 oz)
Medium Onion-diced
1/2 cup Montgomery Inn or favorite barbecue sauce
1/2 cup ketchup
1/3 cup brown sugar
mustard
Brown bacon and remove from pan. Drain most of the bacon grease. Add onion to pan and cook for 3-5 minutes, then add ground beef and cook till brown. Add in other ingredients with just a squirt around the pan of mustard. (I also add hot sauce) Transfer contents to a 9x13 baking dish and put in oven for 30-40 minutes at 350. You can also put in a crock pot. The longer this sits the better it gets!
( I only made a 1/2 recipe of this and we still had a bunch of leftovers)
Creamy Carolina Cole Slaw-from the Southern Living 2005 Annual Recipes Cookbook
1 cup mayo
1 cup sour cream
2 Tbsp. sugar
2 Tbsp. cider vinegar
2 Tbsp. fresh lemon juice
1 tsp. dry mustard
1/2 tsp pepper
1/4 tsp salt
1/8 tsp hot sauce
2 (16 oz) pkgs of shredded coleslaw mix
Stir together everything but the shredded mix. Then add slaw and cover and refrigerate for at least an hour.
Bacon Potato Salad-from the Southern Living Cookbook
Note: I modified this b/c I already had so much bacon in the beans
6 to 8 medium potatoes, cut into small cubes
1/2 lb bacon, cooked and crumbled (left out)
6 green onions
2 celery ribs (left out)
2 Tbsp. diced pimiento (left out)
3/4 tsp sale
1/4 tsp pepper
1/2 cup mayo
1/2 cup sour cream
things I added: capers, fresh parsley
Cook potatoes and cool. Mix together all other ingredients and toss gently with potatoes. Cover and chill for at least an hour.
2. A Southern Gumbo Night
Southern Gumbo-from Allrecipes
http://allrecipes.com/Recipe/Southern-Gumbo/Detail.aspx
Cornbread- package of Bob's Red Mill Cornbread Mix + 2 Tbsp. of sugar
Key Lime Pie for dessert- Allrecipes ( I made this the night before so it had time to sit in the freezer)
http://allrecipes.com/Recipe/Key-Lime-Pie-I/Detail.aspx
3. Pizza Chicken and Pasta
My friend Kim makes this and always tells me about it.
Bake chicken in oven until mostly done. Add spaghetti sauce ( I used Ragu) and any toppings you would put on your pizza. I used mushrooms and pepperoni. Top with shredded mozzerella and put back in the oven until the sauce is bubbly and the cheese melts.
We serve this with a GF pasta with butter and parmesean tossed in.
You can serve this with french fries and apple sauce or something healthier like a side salad.
5. Ham and Swiss Breakfast Pie-from Southern Living 2005
Because my husband loves brinner (breakfast for dinner) I usually make one a week.
1 2/3 cups water
1 cup whipping cream
2 garlic cloves, pressed
2 Tbsp butter
1 tsp salt
1/4 tsp pepper
2/3 cup uncooked quick cooking grits
1 1/4 cups shredded swiss cheese
8 large eggs
1/2 bl cooked ham, diced
4 green onions, chopped
1/2 cup milk
Bring 1st six ingredients to a boil. Whisk in grits vigorously or they will clump. Cover, reduce heat and simmer 5 yo 7 minutes. Add 1/2 cup cheese until melts. Remove from heat. Lightly beat 2 eggs and still into grits mixture and pour into a 10" deep dish pieplate.
Bake at 350 for 20 minutes, remove and increase oven to 400.
Saute ham and onions for 5 minutes. Layer mixture over grits crust. Whisk together milk and remaining six eggs; pour over mixture. Sprinkle remaining 3/4 cup cheese.
Bake at 400 for 35 minutes. Let stand 10 minues, and cut into wedges.
Serve with fresh fruit.
Sorry about the double spacing all of a sudden. If anyone knows why blogger suddenly started doing this please let me know! :) Oh and another thing, my grocery bill for the week, including some other stuff I bought for breakfast and lunches, was only $51.49. I did already have chicken from Sams, and a lb of ground beef in the freezer, but as you can see, you can easily do 5 meals for under $75 for the week.
Wednesday, August 5, 2009
Meal Plan Late!
I know, its Wednesday. I had a meal or two left over so I didn't get this together on time this week and I only made it to the grocery store yesterday. So here goes:
Meal 1: This was easy, Grilled Sausages ( cheesy metwurst for Jeremy and Chicken, asiago, spinich ones for me) The ones I eat are from Sam's and are awesome! The package acutally says gluten-free, they have a ton of flavor and only 110 calories per sausage! Anyways, I digress. I just grilled these and cooked some french fries in the oven. Not a very healthy meal but it was quick.
Meal 2: I actually never got to the Chicken with Marsala Mustard sauce from last week so it made it to this weeks list.
Meal 3: Slow Cooker Pork Tacos
4 lb Pork Roast
5-7 Tomatillos, diced
1/2 vidalia onion, diced
1 Can of diced tomatoes
3-6 jalapaneos depending on how spicy you like it
1 pkg of taco seasoning
Chicken stock or water
Rub the pork roast with the taco seasoning and put everything in the slow cooker on low for about 6-7 hours. (mine cooks pretty hot so if yours doesn't you may want to adjust the time). Now I would say "shred" the pork but it usually just falls into pieces! Yum! I serve on warmed corn tortillas but if you aren't GF you can use flour ones.
Serve with rice, refried beans, sour cream, cheese and other toppings you like on your tacos.
Meal 4: Tilapia with a Shrimp "stuffing"
This one is going to be a trial. I will make pockets from aluminum foil to put the fish in. Probalby season with cajun seasoning. Chop up shrimp, oh and don't buy the expensive ones, the tiny ones will do since you are chopping them. Mix in GF bread crumbs and parmesean cheese and I will probably add some herbs. place that mixture on top of the tilapia. Put a dash of white wine in the packet and close up. Be sure to roll the ends up. Place on grill or in oven for about 15-20 minutes. Oh, the oven would be at 350 if you are doing it that way.
I will serve with yellow saffron rice and a veggie or a salad. Haven't decided yet.
Meal 5: Chicken Saltimbocca with seasoned potatoes
Monday, July 27, 2009
Meal Plans
A friend of my sister's starting putting her meal plans for the week up on her blog a while back. I thought it was great but wondered how she had the time! Well, now that I have been eating gluten free for almost 2 months (more on that later), I have found that I have to be more prepared for dinners or I won't eat! I can't just run down to Wendy's if I don't feel like cooking. (Well, I can, but I prefer not to!) Anyways, I thought I would share my plans and recipes, and recipes I steal from others. Enjoy!
By the way, I dont' always follow the days to a "T". I usually end up feeling different and switching them around.
Also, I just realized this is an especially Italian heavy week. I think I watched too many episodes of Giada's show last week. I also have a couple weeks past that I will post when I get to it.
Monday-Portebello Parmesean (like Chicken Parmesean with Portebellos), grilled zucchini
For the grilled zucchini i slice the zucchini lengthwise, drizzle with EVOO and sprinkle with garlic salt and pepper. I just grill them for about 5 min each side till they are a little mushy but still have a firmness to them. Feel free to sprinkle these with parmesean too! Pretty good and surprisingly good as leftovers. I thought they would be chewy but they weren't at all.
Tuesday- Migas from this fabulous web site. Fair warning, you may become addicted to reading her stuff, photography, cooking, farm life, this is a girl after my own heart. By the way, if you don't like brinner (read: breakfast for dinner) you may not dig this meal. Its not pancakes or anything but its a brinner meal all the way. These turned out great!
Wednesday- dinner out with friends
Thursday- Rachel Ray's Roasted tomato and garlic pasta (made with rice penne of course) and homemade meatballs. The link has her steaks, and feel free to make those too, I just couldn't find the recipes seperate.
For my meatballs, I use:
Ground chuck or ground turkey (1 lb)
About a 1/4 cup breadcrumbs (gluten free)
1 egg
handfull of basil, oregano, parsley
1 clove chopped garlic
1/2 tsp red pepper
salt and pepper
Combine ingredients with your hands, yes I said your hands. I have yet to find a kitchen tool that does better for meat stirring. Roll into 1" balls, put on cookie sheet and bake for about 30 minutes in a 350 oven. Please be sure to check for doneness, I don't promise my cooking time is accurate. Now, mix with pasta or cover with tomato sauce. Yum!
Yum, yum, and yum. I thought this dish was delicious. I added my meatballs to the pasta and sauce. The flavor was very sophisticated! Not at all like a normal tomato sauce.
Friday- Chicken with Mustard Marscapone Marsala Sauce This just looks yummy, no two ways about it. Not sure what veggie we will have with it. Maybe just mashed potatoes and grilled asparagus. Yeah that sounds good.
Mashed Potatoes:
4-5 idaho potatoes cut into 1" or less cubes (this makes them cook faster, oh and you can leave the skins on if you like dirty mashed potatoes)
Sour Cream
Butter
Tony Cachere's Cajun seasoning
S & P
Cook potatoes in boiling salted water. Drain and add about 4 tablespoons of butter and 3/4 cup of sour cream. Again, I never measure this stuff so start small and add. Add in seasonings and mash to your hearts content. Sometimes I put cut up scallions and roasted garlic but I figure this chicken has too much flavor for that.
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