Sunday, March 5, 2017

This week's menu

gluten free menu

All right, back to menu planning.

After eating a bowl of cereal for breakfast my entire life, I've inexplicably switched to having a piece of peanut butter toast. Actually, there is a good explanation: I can eat it on the way to work, skipping the rushed shoving of cereal into my mouth before I leave the house, and it keeps me full longer.

I'm feeling uninspired this week, so we're having a bunch of standby meals that are easy to make and use on-hand ingredients. Like beans and canned tuna and the chicken in the back of the freezer.

Second breakfasts: Fruit and yogurt

Sunday- Black bean tacos
Monday- Tuna melts
Tuesday- Baked chicken + glazed carrots
Wednesday- Vegetable soup
Thursday- Pulled chicken sandwiches
Friday- Salmon + sweet potato + broccoli

Have a lovely week.

Tuesday, January 31, 2017

Olive chicken with Almonds

I didn't plan on posting this recipe, but DAMN it turned out good.

Over the years I've noticed that I dislike following recipes. I DO love taking neat ideas and creating my own thing based on what I've got on hand. It usually turns out great. I credit that to my mother. Thank goodness I've inherited that trait.

This dish was inspired by this recipe from Good Housekeeping. Love that magazine. It involves chicken, olives, and almonds. What a neat combination.

But did I go searching for pitted Castelvetrano olives? Hell, no.
And did I use up a sad zucchini and wrinkly grape tomatoes? You bet I did.
And it was a delicious, tangy dish that totally jived.

gluten free olive chicken

Olive Chicken with Almonds

Heat oven to 400 degrees.

Toss into an oven safe dish:

1 clove of chopped garlic
1 stalk of chopped chive
1/4 c. olives (regular old olives with the pimento inside)
1/2 c. slightly smashed almonds

Top with:

2 chicken thighs
1 shredded zucchini (put on top of the chicken to keep it moist)
a drizzle of olive oil
a few halved grape tomatoes
salt and pepper

Bake, covered, for about 30 minutes or until the meat thermometer reads 175. (I love the meat thermometer.)

Serve over GF noodles with green beans.

Sunday, January 8, 2017

Creamy Bacon Thyme Chicken

gluten free bacon mushroom chicken

Hey, this is a good dish. Bacony, oniony, creamy... what more could you want? I was inspired by this recipe.

Preheat the oven to 350 degrees.
Heat a cast iron skillet over medium-high heat. Sautee:

A few strips of chopped bacon (I used turkey bacon. Full disclosure, it's not as good as real bacon but it's not terrible in this recipe)
1/2 red onion, chopped

After the bacon is browned and the onions are translucent, push the bacony onion mixture to the edges of the pan and add 2 chicken breasts. Brown on each side for a few minutes. Sprinkle with ground thyme. Add a small amount of water to the pan (about 1/3 cup) so the chicken doesn't get dry. Put it in the oven for 15 minutes, then flip the chicken breasts and cook for another 15 minutes.

Remove the chicken breasts from the pan once they're done and wrap in foil. Put them in the (turned off) oven to keep warm.

At this point, put a pot of water on to boil, if you're pairing this with pasta.

Put the skillet back over medium high heat and add about 5 chopped mushrooms. Cook those down until they look happy with the bacon and onion.

Sprinkle on 1/3 c. freshly grated parmesan cheese. Stir in 1/3 c. plain greek yogurt and a splash of milk. Add in some frozen peas, if you so desire. The end result should be a nice, creamy sauce.

Nestle the chicken into the saucy goodness, and serve over GF pasta.

This week's menu

Second breakfasts: Frittata

Sunday- Chicken pineapple fried rice
Monday- Black bean tacos
Tuesday- Pizza
Wednesday- Tuna Salad
Thursday- Vegetable soup
Friday- Spaghetti + broccoli

I usually do most of the cooking around here. Starting Thursday, I'll be recovering from a procedure and hubs is in charge of meals for a while. He's got some culinary skills, but I tried to pick easy recipes.

He'll most likely wind up taking creative control and I'm sure we'll end up with something gourmet.

Have a lovely week!

Saturday, December 31, 2016

This week's menu

 Second breakfasts: Waffles, boiled eggs, fruit + yogurt

Sunday- Black eyed peas with cornbread, roasted cabbage
Monday- Shrimp tacos
Tuesday- Chicken nuggets and roasted potato
Wednesday- Turkey wraps
Thursday- Veggie soup
Friday- Salmon with salads

Happy New Year!

Wednesday, December 28, 2016

roasted brussels sprouts and sweet potato salad

For the past 3 years or so, I've been living without a decent oven. Besides being a bit of an eyesore, the oven in our house heated unevenly and the temperature fluctuated. Plus it was too small to fit my pans.
*cue sad music*

I managed to make do with a pretty badass little toaster oven, but things like frozen pizzas and anything larger than 6 inches were impossible.

However, recently I purchased a new, gorgeous, modern, DOUBLE oven. I can make a turkey and a cheesecake at the same time, nbd.
*cue angels singing*

What's the first thing I did? I roasted some brussels sprouts and sweet potatoes. They turned out absolutely beautiful. Then I used them to trick out my salad.

[How to roast them? Cut into smallish pieces, then coat with olive oil, salt, and pepper. Spread out on a cookie sheet and bake at 400 degrees for about 30 minutes, giving them a bit of a stir/shake every 10-15 minutes.]

I forsee a bit of a salad series on the horizon, since this former salad-hater is actually digging salads lately. They're an easy way to get veggies, and my body needs them after this particularly pudgy holiday season. Plus I started to like them more when I realized I could do more than the standard 'lettuce-cucumber-tomato' routine.

My salad motto is: More substance. Less lettuce. I can add Mexican rice if I want and call it a burrito bowl. Nice.

This salad includes:

Iceberg lettuce chunks
Shredded carrot
Cubed squash
Roasted brussels sprouts and sweet potatoes
A dollup of a chickpea + olive oil puree
Balsamic vinegar dressing


Sunday, December 11, 2016

One pan Salmon and Roasted cauliflower

gluten free salmon roasted cauliflower

Ready for an easy one-pan dinner?

Grab some salmon. Put it on a pan. Next to it, place thawed (or fresh) cauliflower. (I prefer frozen cauliflower over fresh because it doesn't smell like farts.)
Moving on.
Top the whole shebang with olive oil, salt, pepper, garlic powder, fresh parsley, and freshly squeezed lime juice.
Sprinkle parmesan over the cauliflower only.

Bake at 400 degrees for 30 minutes, until the salmon reaches 145 degrees.
(Serve a wedge salad while it cooks.)

Serve with a wedge of lime.

Easy. Peasy. Noms.