Gluten Free/Whole 30 Menu for Week of 26 June 2017

I’m late posting my weekly menu – sorry.  On the bright side I am on day 8 of my Whole 30 so YAY ME! I thought it was going to be almost impossible to give up my daily fix of coke/diet coke but truly it hasn’t been that hard, and while I’d like to say to say that I have been drinking tons of water, the truth is I have been drinking 100% juice mixed with water and plain iced tea (on top of the occasional glass of ice water).  So this is what I’m cooking this week:

Chicken Puttanesco with GF Pasta (not for me) and broccoli

  • I already made this and the sauce-part was delicious but my chicken didn’t turn out very tasty. Then again, I’m not a huge chicken fan so…

Marinated Flank Steak with Oven-Roasted Potatoes

  • I already made this too and it was so darn good. I have to be honest though – there is no way in hell I am cooking with dates – I think they’re nasty, so I left them out. It was my first time using coconut aminos and I thought it was alright (I saw mixed reviews online).

Roasted Chicken with Sausage and Potatoes

  • I haven’t made this yet and I’m not sure if I’ll be able to because I’m having a heck of a time finding Whole 30 compliant sausage (which is the only reason I even want to make this!).  As if finding gluten-free sausage isn’t hard enough….

Avocado BLT Egg Salad Lettuce Wraps

  • Having these tonight and I can’t wait to try them! Will probably break down and make GF grilled cheese for the kids though because they will freak out if I put this on their plates.

Paleo BBQ Chicken Casserole (served on Buns for Hubbs and N)

  • As crazy as it sounds I am leaving out the spaghetti squash because we don’t like it and E and I will eat it over salad. Hubbs and N will probably eat it on tradition (gluten filled….gasp) buns. That is IF I can ever find Whole 30 compliant BBQ sauce.

Skillet Beef Fajitas with Salad

Hope you all have a great week.

Happy cooking!

-j.

 

 

Gluten Free Menu for Week of 19 June 2017 – with a long intro

Holy cow, it has been forever since I’ve updated my blog! In the month-plus since my last post we have moved, Hubbs has returned to real active duty, E has started piano and golf lessons, N has started Junior Golf, and I am STILL working on my real estate class. For somebody who doesn’t work anymore, I sure feel like I don’t have enough time to do everything I want to each day. I also have decided I am tired of all my stomach issues and am going to try the Whole 30 to see if I can figure out what the heck my body does like to eat – and as an added bonus, I’m hoping to lose some weight.  N has been having serious stomach pains also, that his new on-base doctor (yes, we are back to receiving our health care on base) thinks is just “constipation.” To which I said, “yeah, that’s what we were told for about 4 years with E, who has Celiac Disease.” The doctor said, “really, because Celiac usually presents with diarrhea.” “No shit,” I wanted to deadpan (ha, what a pun) but didn’t. Maybe this Whole 30 thing will help N too.

So, here is my gluten-free and Whole 30 menu for this week:

Monday – Grilled Steak with mushrooms sautéed in Ghee served with Salad

  • I’m going to season my steak with Whole 30 approved spices, and cook the mushrooms with either the light olive oil or Ghee (fancy butter apparently). I’ll use the olive oil and some balsamic vinegar as dressing. Yum

Tues – Grilled Chicken with Oven Roasted Potatoes and Bacon and Brussels Spout Hash

  • I plan to just cut up some potatoes, drizzle light olive oil over them and season with salt and pepper, then cook them at 425 until they look done.

Wed – Cute Little Breakfast Muffins

  • I’m omitting the peppers because I don’t like them in my eggs and adding tomatoes because…YUMMY!

Thurs – Grilled Chicken with Salad and Oven Roasted Cauliflower Rice

  • I have no idea how this “rice” is going to turn out, so I’m already dreading cooking it. But, if I am to become a better cook I need to get out there and try new things…

Friday – Crockpot Sweet Pork over Lettuce with Avocado

  • I’ll admit, I’m nervous about this one because truthfully I don’t really like pork. But because I have to go out of my comfort zone on this Whole 30 thing and keep things still gluten-free, I thought we’d try this.

Sat – Grilled Salmon with Avocado served with Southern Green Beans

  • I am SO excited to make these green beans. I LOVE green beans! I will probably end up adding some white vinegar to them though, which is allowed on Whole 30.

Hope you don’t mind the Whole 30 additions!

Have a great week and happy cooking

-j.

Gluten Free Dinner Ideas for Week of 8 May

We are moving in less than 2 weeks and as you can imagine, things are hectic around my house! The majority of our household goods are currently being dropped off in our new house over a thousand miles away, and we are “roughing it” here in OKC. With that said, my menu planning has been fluid, but I still wanted to share what I shopped for and plan to make some time this week:

Parmesan Chicken Tenderloins with Salad

  • This is somebody’s Weight Watchers recipe and since I’m planning on starting Weight Watchers (again…ugh) soon I thought I would try this out. I’m making it right now and really it’s similar to several other Yummly recipes I use, so I’m sure we will all like it. I substituted ground-up GF bread for the regular bread crumbs, of course and I don’t have any GF Italian Seasoning so I just used Garlic Powder, Pepper and Parsley. Smells delicious. If it turns out good I’ll post some pics.

Tuna Salad over Salad

  • Another WW recipe I wanted to try. My kids will NOT eat tuna so I plan to make them GF grilled cheese on the day I make this.

Stuffed Baked Potatoes with Little Smokies in GF BBQ Sauce

  • I HAVE to try these, they look delicious! Although I’d be happy with just the potatoes, I’m going to make some Smokies in BBQ Sauce to appease the rest of my family. My daughter will not touch anything she deems “spicy” so this is the GF BBQ we use:
  • Image result for sweet baby rays

Ranch Meatballs with Rice and corn

  • My kids love meatballs and these sound a little different so I thought we’d try them this week.

Spinach Artichoke Chicken Casserole with Salad

  • OMG I love this recipe! I am going to double the artichokes though (and hope nobody notices) because I LOVE artichokes. I also bought provolone AND Swiss cheese because last time my kids thought that it was missing something, and I’m curious to see if they still think so if I switch the cheeses.

 

Have a Great Week!

-J.

Menu for Week of 10 April 2017

Here is my gluten-free menu for this week:

Mon – Parmesan Meatloaf with Salad

  • For this recipe I only use ground beef (I personally don’t care for ground turkey) and because I haven’t been able to find actual gluten-free breadcrumbs at the commissary, I tear apart some gluten-free bread to use as breadcrumbs. I also use Prego for the pasta sauce.

Tues – Chicken Skewers with Risotto Parmesan and Peas

  • I really like risotto so I’m excited to try this recipe. The last one I tried, lemon risotto, was a bit too flavorful for my family so I’m hoping this will be more to their taste.

Wed – Breakfast

  • Eggs, Sausage and Hash Browns – always a hit in our house

Thurs – Grilled Adobo Porkchops with Mashed Potatoes, Gravy and Corn

  • I cheat and use this gravy that I have found at Walmart and our Commissary:

GF Brown Gravy.jpeg

Fri – Gluten Free Chicken and Dumplings

  • This recipe is DELICIOUS!  My kids, who don’t even like real chicken and dumplings (and neither do I for that matter), LOVE this. I use Gluten-Free Bisquick that I add just a touch of xantham gum to (maybe half a teaspoon) when I make the batter to drop into the soup.
  • I also use 1-2 large cans of canned chicken and a frozen bag of mixed vegetables. So good….

Sat – Grilled Hotdogs with Baked Beans

  • I believe most of the Bush’s Baked Beans are gluten-free (we always check before purchasing and the cans say it) so we stick with Bush’s.
  • We purchase Oscar Mayer Selects Turkey Dogs. They are cheaper than regular hot dogs , taste good, and say “gluten-free.” This is what they look like:

Turkey Dogs.JPG

Sun – Creamy Tuscan Chicken with Gluten Free Pasta and Salad

  • This is what I make when we are missing Olive Garden or Macaroni Grill!  I love this recipe!!! I haven’t made it in a little while so I thought I would make it again since I have some heavy cream leftover from last week that I need to get rid of.
  • I don’t use the sun-dried tomatoes. Instead, I cut up fresh tomatoes and sprinkle them and fresh Parmesan on top right before serving.

Hope you all have a great week and Happy Cooking!

-J.

 

 

Menu Ideas for Week of 3 April 2017

Oh my, it’s been quite a week.  I meant to put my menu out Sunday afternoon, really I did, but between bouts of vertigo and the stomach flu, I just haven’t been doing much except resting and trying to keep my house “show ready.”  So rather than giving a day-by-day account of what I’m making, here’s a list of what’s on the agenda this week:

Slow Cooker Creamy Chicken Marsala served over Mashed Potatoes with a Side Salad.

  • I made this last night and I’ll be honest, it didn’t turn out nearly as amazing as I envisioned. It could be partly because my current sickness has made me unable to eat chicken, but even the sauce seemed to be lacking something. However, I didn’t have Marsala wine so I substituted red cooking wine instead – perhaps that is what did it? Also, I doubled the creamy part of the recipe and maybe it was just too much heavy cream? My family ate it and thought it was OK, and I’ll definitely make it again someday but next time I will follow the recipe as written.

Artichoke Crusted Tilapia Fillets with a Side Salad.

  • I love artichoke hearts – my family….not so much. Unless they are chopped up in spinach artichoke dip at Applebees, and they did tolerate them when I made this delicious Spinach Artichoke Chicken Casserole. But I’m hoping that this recipe will change that so I can integrate them into our menu more.

The Very Best Homemade Tomato Soup with Grilled Cheese.

  • You read that right, folks! This is seriously the best tomato soup EVER, and I am kind of like a tomato soup connoisseur.  A tomato soup ninja. I know my tomato soup.  For this recipe you can either make the pesto or use store-bought. I use this one, which is delicious, affordable and easy to find in the spaghetti sauce aisle:

Classico Pesto GF.jpg

  • I use my immersion blender for this recipe. Funny this is, I’ve had this hand-held blender contraption since Hubbs and I got married (I am fairly confident he brought it into the marriage) and had no idea what the heck it was for. Maybe once every year or two I would make chocolate milk and put the immersion blender in there to make it frothy and shake-like. Other than that, it seemed like a waste of space and I have been tempted to get rid of it many, many times. Good thing I held on to it, because it finally came in handy!  For those of you who might also be culinary-challenged, this is what I am talking about:

Rival Immersion Blender.jpg

Grilled Salmon with Quinoa and Steamed Corn.

  • Dill sounded good Sunday morning (when I made my menu) so I am going to try this new salmon recipe. Plus, we are moving in about a month and we have a whole tank of propane we have to get rid of, so you’ll see more grilling recipes from me in the future.
  • I don’t think I’ve mentioned it before but for years we have used this Pampered Chef steamer to cook our frozen vegetables in the microwave. We’d be lost without it and I actually need to get a new one soon:

Steamer.jpg

Pizza

  • We get Freschetta Gluten Free cheese pizza.

GF Pizza

 

Happy cooking, and next week I’ll try to get my menu out by Monday mid-morning at the latest!

-J

Gluten Free Menu for Week of 20 March

Hello!  I am back from Spring Break, which means back to cooking, cleaning and trying to get this house SOLD!  Because we were gone for about a week, our fridge was looking very empty when we got home, and we went over-budget again at the grocery store. We expected this though. Instead of the $125 we shoot for, we spent about $180. However, it is Spring in Oklahoma (almost 90 degrees today…yes!), which means it is time to fire up the grill, so we bought a lot of produce. Not to mention, I have this new fascination with fresh deli meats and cheeses, which typically don’t come cheap (side note: it’s important to keep in mind that some of the meats/cheeses at the deli are not GF – which we found out a few weeks ago AFTER we purchased a specific brand of hard salami and I called the company. Boars’s Head is all GF so now I stick to that brand exclusively).

So, here’s what I’m making this week:

Monday – Baked Beans, Sausage and Spinach Skillet – I swear I just made this but my husband requested it again. The recipe calls for kale but I am using spinach instead. Super easy and the family loves it.

Tuesday –  Grilled Salmon, Baked Potatoes, and Salad – I’ve never tried this salmon recipe before but it looks tasty.

Wednesday – Cheeseburger Casserole with Steamed Broccoli – My family DEVOURED this the last time I made it. I cut the recipe in half (only use 1 pound of hamburger and 1 bag of crispy crown tater tots, etc.) and there are no leftovers. If I wanted any leftovers I would make as instructed or even add more hamburger/tots.

Thursday – Tilapia in Foil, Mashed Potatoes and Grilled Veggies (Squash, Zucc, Carrots) – The Recipe Poster gives several suggestions of what to add to the tilapia and I think I am going to do butter, lemon juice and lemon/pepper seasoning for my family and then cherry tomatoes and pesto in mine.

Friday – Crockpot Cream Cheese and Ranch Chicken over Rice with Steamed Corn. – OMG, last time I made this it was AMAZING but it still seemed to be missing something. It was the rice – it needs rice to go under it. I’ll admit, I didn’t use as much butter as the recipe calls for (probably about half) but it was still so darn good.

Saturday – Blackened Shrimp Salad with Garlic Toast – Simple.

Sunday – Simple Chicken Enchiladas with Salad – I LOVE these enchiladas. The recipe calls for them to be made in the microwave, but I bake mine. I also use canned mild enchilada sauce, rather than make my own. They are kind of plain, as far as enchilada recipes go (I make much more complicated ones every few weeks), but we all love them for some reason.

Have a great week and Happy Cooking!!!

Gluten-Free Dining Out Ideas

Today I would normally be making and posting my gluten-free menu for the upcoming week. However, this week is Spring Break for us so we will be doing a lot of dining out – which is a good thing and a bad thing. It’s a good thing because it gives me a break from the kitchen, but dining out with a Celiac and figuring out the carb count for our diabetic can be difficult. With that in mind, I thought I would share some of favorite spots. It is important to note up front though, that sometimes (but for obvious reasons we don’t know how often) my daughter (the Celiac in our family) is asymptomatic when exposed to gluten.

BJ’s Restaurant and Brew House – BJ’s is my FAVORITE place to eat out if we have my daughter with us. Overall they have a little bit of everything on their menu and their GF menu is great too. My daughter and I usually get a GF cheese pizza to share and then bowls of tomato basil soup (no croutons).

Red Robin – We have eaten here several times because my daughter loves being able to get a “normal” cheeseburger and fries meal, thanks to the GF bun and fries being fried separately. Good for Celiacs, bad for my IBS 😦

Outback Steakhouse – I’ll be honest, I am usually not a fan of Outback. I have had a few back experiences there and I find the blooming onion to be disgusting. However, my daughter, who typically doesn’t like meat much, thinks their GF ribs are the cat’s meow. Plus, they usually do them as a kid’s meal to save us some coin.

Jason’s Deli –  This is more for me because Jason’s Deli is overall my very favorite place to eat. Ours here is across town and we hadn’t been since Celiac struck our family, so we were pleasantly surprised at the GF choices when we went last week. We both had a sandwich on the GF bread (which was good if a little crumbly) and the tomato-basil soup is GF – which makes the drive for crumbly bread worth it!

Schlotzsky’s –  I haven’t been here to eat GF but my daughter went here with another GF friend and loved their GF bun. She highly recommends it.

Chick Fil A – Waffle fries cooked separately…thanks, Chick Fil A!

Wendy’s – Last year during Spring Break is when we found out that E has Celiac, starting our lifestyle change. We quickly learned that fast food options are few and very far in between. We don’t eat a lot of fast food, but when in a pinch, we get baked potatoes from Wendy’s.

Here are some places we avoid at all costs due to bad experiences or very limited selection (resulting in 10-year-old’s temper flaring while hungry):

  • McDonald’s (hardly anything on the menu) – although we will shoot through the drive thru for drinks (I swear there is something added to their Coke to make it more addictive)
  • Santa Fe Steakhouse (although to be fair, we just had one really bad experience)
  • Burger King (got glutened and was in very bad pain)
  • Mexican Restaurants (this is tough because we love Mexican food, but unless it is one of our local places that we trust, we don’t typically eat it on the road)
  • Chinese Restaurants – never tried it. I would imagine it would be a cross contamination nightmare in the kitchen. But I’ve heard good things about Pei Wei
  • Any Buffet – We haven’t been to a buffet as a family since my son’s diabetes diagnosis. Counting carbs must be a pain the butt. And with Celiac, too much risk of cross-contamination

Hope this list helps someone and feel free to comment and share!

-J

 

Gluten-Free Menu for Week of 6 March

Happy Monday!  I realized that I haven’t shared a weekly menu in a while and if you are anything like me, you appreciate the ideas. We grocery shopped on Sunday (Hubbs and I go grocery shopping every week for “Sunday-Funday” – it’s our weekly date) and spent about $176 for this week’s food. This $176 wasn’t for just what is on my menu;  it also includes breakfast foods, tons of produce, stuff for lunches, etc., and considering we have depleted a lot of what is in our fridge and pantry (one of our goals – use what we have), the $176 isn’t bad. It is over-budget though, so now that we are stocked back up, I hope to be back on track next week. Here is what I’m making this week:

Monday: Salmon with Lentils (Salmon with Lentils) and Broccoli

  • I’ll confess, I actually made this last night (Sunday) because I had some salmon I needed to cook.  My family really like the salmon with the lemon herb sauce. The lentils…not so much. This was our first time trying lentils and I just don’t think we are ready to eat them by themselves yet. I think we’d like them better in a soup, so I froze the leftover lentils and am planning to make lentils and ham-hocks with them the road.

Tuesday: Tomatillo Chicken over Rice (Slow Cooked Salsa Verde Chicken) with Salad

  • I do not use cilantro and I actually use Herdez Tomatillo Verde Cooking Sauce for this. You can  also add a can of green chiles if so desired (my family doesn’t like hot and spicy so I leave them out). SO DELICIOUS.

Wednesday: GF Spaghetti with Garlic Bread and Corn

  • A simple kid-friendly meal. I use two packs of Mueller’s GF Spaghetti (because there isn’t much in each one), ground beef and a jar of Prego. I make garlic bread using Schar’s white bread, butter and garlic powder (which I place under low broil for a few minutes). Probably not the healthiest meal but it is easy-peasy and it makes my kids feel happy and normal.

Thursday: Shrimp Quesadillas, Refried Beans and Grilled Vegetables

  • I’m going to season some shrimp with Adobo and lemon-pepper and then grill it for a few minutes. Then I’ll put it and some cheese inside 2 corn tortillas and put it in a skillet. Cook on each side for a minute or so until the cheese is melted and then VOILA….an easy shrimp quesadilla! I plan to toss some squash, zucchini, asparagus and mushrooms in olive oil, season with lemon-pepper and throw them on the grill for a little bit too.

Friday: Spinach Artichoke Chicken Casserole (Spinach Artichoke Chicken Casserole) with Rice and Salad

  • I have never made this before but it looks amazing. I hope it’s good!

Saturday: Baked Bean, Sausage and Spinach Skillet (Baked Bean Sausage Kale Skillet) with Salad

  • My family prefers spinach so I’m going to substitute spinach for the kale. Hubbs and my son devour this!

Sunday: Italian BBQ Chicken (Italian BBQ Chicken) with Mashed Potatoes and Oven Roasted Carrots (Oven Roasted Carrots)

  • I have never tried either of these recipes so I’m hoping for the best. I do plan to substitute olive oil for the butter in the carrots recipe and I hope that doesn’t mess with the flavor.

 

Have a great week!

-J