Weekly Menu (5/29/11-6/4/11)

Weekly Menu (5/29/11-6/4/11) 

Next week (6/5/11-6/11/11) my hubby and I will be in Boston and our little ones will be staying with my mom.  So, this week we are trying to empty out our fridge of all perishables, hopefully that happens. :)

Here's the week's plan for meals:

Weekly Menu (5/22/11-5/28/11)
Breakfasts: Daily choices are typically between:

• Cereal (Cinnamon Chex, Fruity Pebbles, etc.)
• Muffins (I always have my banana chip, pumpkin chip, and Udi's blueberry, lemon, and double chocolate ones in the freezer)
• Fresh Fruit and/or Smoothies, until we run out of fruit. :(
• One-Eyed Sandwiches (basically, fried egg and toast in one, my older son's absolute favorite breakfast)

Lunches: I'll be eating my way through all the leftovers and fruits and veggies we have in the fridge.

Dinners:

Sunday:

• Spaghetti (using sauce that I had frozen down)
• Breadsticks from Irresistibly Gluten Free
• Salad
• Strawberries

Monday:

• Mushroom (at least for me) Bacon Burgers with homemade buns
• Onion Rings
• Strawberries

Tuesday:

• Navajo Tacos
• Strawberries or Apple Slices

Wednesday

• Chili topped Potato Skins
• Apple Slices
• Carrot Sticks

Thursday

• French Toast
• Hashbrowns
• Apple Slices

Friday

• Pizza
• Green Salad and Carrot Sticks
• Apple Slices (if there are any left)

Saturday

• Leftovers, if there are any. If not, sandwiches
• Chips
• Mandarin Oranges

Salmon Cakes

I used to cook these every once in a while before going gluten-free.  My husband is not a fan of fish, but he would eat these.  I made them last night and my little one loved them. My older one takes after his dad and does not like fish, but he at least tried it, and my husband wasn't home for dinner. :P  But my little one and I quite enjoyed these.

Salmon Cakes
1 14oz can salmon (drained and de-boned) or 14-16oz of fresh, cooked salmon
15 Glutino original crackers, crushed
1 teaspoon thyme
2 eggs
2 tablespoons minced onion
salt and pepper (I always eyeball this, sorry, I would guess about 1/2-1 teaspoon salt, and 1/4 teaspoon pepper)
Canola Oil

Mix ingredients together and split into 4-6 portions.  Shape into patties. Cover a bottom of a frying pan with oil and heat over medium to medium-high heat.  Cook patties in oil until golden brown on both sides.  Serve with tartar sauce.

This post is featured on Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays.

Double Chocolate Hazelnut Cookies

We are having dinner tomorrow night at our friends' house, so a volunteered to bring dessert.  I asked my boys what they thought I should bring and they both shouted peanut butter chocolate chip cookies!  Good thing I was already planning on making those, obviously I know what my boys' favorite is. :)  Well, as I was making these cookies, I had the thought that maybe this new incredible chocolate hazelnut butter that I had, would work in the recipe.  I didn't want to use it all, because what if it didn't work, and besides, I was enjoying eating it out of the jar with a spoon...so I halved the recipe, and it still made quite a few cookies.  The hazelnut butter is thiner than the peanut butter, so I increased the flour by a little.  So, here's the modified recipe and my latest addition to our cookie collection:

Double Chocolate Hazelnut Cookies

1/4 cup (1/2 stick) dairy-free margarine, softened
1/4 cup shortening
1/2 cup Justin's Chocolate Hazelnut Butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 1/2 cups gluten-free flour blend
3/4 tsp baking soda
1/1 tsp baking powder
1/4 tsp salt
1 cup chocolate chips

1. Heat oven to 375 degrees. In a large mixing bowl, cream margarine, shortening, hazelnut butter, and sugars.  Add egg and mix well.
2. In a separate bowl, stir together flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well.  Stir in chocolate chips.  Drop by rounded teaspoons onto an ungreased cookie sheet.
3. Bake 8-10 minutes or until lightly brown on edges and just set in middle.  Cool slightly on cookie sheet before removing and placing on wire rack.

This post is featured on The Gluten-Free Homemaker's Gluten-Free Wednesdays and Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays.

Justin's Chocolate Hazelnut Butter -- Review

I was grabbing a few quick things at Walmart the other day, and went down the peanut butter aisle for some reason (I don't even remember now), when I came across this:

I picked it up, expecting to see dairy listed in the back, and what to my wondering eyes did I behold? Well, this:

Okay, I know it's impossible to make out...but on the second to bottom line of writing it says "Gluten-free & dairy-free"...yeah, I was so will to pay for this...I get to eat chocolate hazelnut butter, i.e. Nutella, again!

I made it to the parking lot before I opened it (yes, I love chocolate and hazelnut together), and I was in love. This is my new indulgence, I have been eating it straight out of the jar, since.  I did manage to spread it on my Udi's bagel this morning...once again, divine!  And I made some double chocolate hazelnut cookies using it, my new favorite cookies now (I'll post those later).

This butter is better than Nutella, or at least how I remember Nutella.  This one is natural, and you can tell that by tasting it, that's what makes it so good, I think.  There is texture to it, as well, from the hazelnuts, so it's not totally smooth...it actually reminds me of a melted Ferrero Rocher...I know its from the hazelnut bits in it combined with the chocolate...Nutella just doesn't have that.

Really, this is my new favorite butter and really, my favorite indulgence and chocolate fix.  I checked out Justin's Nut Butter website, and yeah, I think I'm going to have to order some nut butters and peanut butter cups to try (it looks like their dark choclate ones are dairy-free!).  Their whole line of products is:

Classic Almond Butter

Honey Almond Butter

Chocolate Almond Butter

Maple Almond Butter

Classic Peanut Butter

Honey Peanut Butter

Chocolate Peanut Butter

Chocolate Hazelnut Butter

Milk Chocolate Peanut Butter Cups

Dark Chocolate Peanut Butter Cups 

Overall Rating for the Choclate Hazelnut Butter: 10 out of 10!  It was absolutely amazing and indulgent!

Weekly Menu (5/22/11-5/28/11)

So, we ended up not having the Indian Spiced Chicken that we were going to have this last week...I swapped around the nights for some of the meals, so we were supposed to have it tonight, but my hubby's not home for dinner tonight, so I spurged and took the boys out.  There is a local restaurant here that has a full gluten-free menu, and my boys love it, and I love it! So, in case you care, we are moving our Indian Spiced Chicken to tomorrow. :)

Here's next week's plan for meals:

Weekly Menu (5/22/11-5/28/11)
Breakfasts: Daily choices are typically between:

• Cereal (Cinnamon Chex, Fruity Pebbles, etc.)
• Muffins (I always have my banana chip, pumpkin chip, and Udi's blueberry, lemon, and double chocolate ones in the freezer)
• Fresh Fruit and/or Smoothies, I have started freezing my smoothies in popsicle molds and my boys love it eat it this way...who doesn't love popsicles for breakfast?
• One-Eyed Sandwiches (basically, fried egg and toast in one, my older son's absolute favorite breakfast)

Lunches: Since, it's just me I have to worry about, it's typically leftovers, with fresh fruit and veggies from my bountiful basket. I made up a batch of black bean and corn quinoa that I'll eat through out the week, too. And Tuesday is our 9th wedding anniversary so we our going to gorge ourselves silly at the local Brazilian steakhouse we have in town, Gaucho Grill...I love them, because they provide a list of things that contain gluten, so I know what to steer clear of. :)

Dinners:

Sunday:

• Indian Spiced Chicken Kebabs
• Saag or Palak (I don't really know the difference between the two, I think it's the type of greens used, and I'm actually going to use Swiss Chard instead of spinach or mustard greens, so who knows what that is called), I'm using a recipe from The Indian Slow Cooker book, hopefully it works with the chard! :)
• Basmati Rice
• Flour Tortillas
• Corn on the Cob

Monday:

• Dinner with some friends, I'm bringing the dessert, right now I'm thinking Peanut Butter Chocolate Chip Cookies (I use my flour blend, instead of all the separate flours now)

Tuesday:

• Since my hubby and I are gorging ourselves for lunch, I'm hoping we won't be that hungry for dinner and can just make the little ones sandwiches. :)
• apple slices
• carrot sticks
• chips

Wednesday

• Chicken Tamales (from the tamale man)
• Nachos
• Cantalope

Thursday

• One-eyed sandwiches
• Hashbrowns
• Cantalope

Friday

• Salmon Cakes (if my conversion turns out, I'll post the recipe)
• Roasted red potatoes
• Green Salad
• Apples

Saturday

• Cherry Cola Ribs
• Baked Potatoes
• Salad
• Strawberries

Chili-Lime Chicken

I made marinated grilled (actually broiled, because we really don't have a grill) last night, and both of my little ones loved it...this does not happen very often.  They will try things, but that's usually where it ends, but they both actually devoured the chicken.  I used this recipe from Eat Better America, it has a very strong lime taste, with a hint of heat.  I ate mine on top of my greens with pineapple and salsa, and the left overs today were with my black bean and corn quinoa (I added pineapple in with that, too).  Reallly, this chicken is good on it's own or mixed in with things, this marinade is definitely a keeper!  I have the recipe below, I did use half the amount of lime zest, and like I said the chicken had plenty of lime flavor.

Broiled Chili-Lime Chicken

1	teaspoon grated lime peel
1/4	cup lime juice
2	tablespoons olive or canola oil
2	tablespoons chopped fresh cilantro
1/2	teaspoon sugar
1/2	teaspoon salt
1	small jalapeño chile, seeded, finely chopped
1	clove garlic, finely chopped
2	large boneless skinless chicken breasts

	To make marinade, in a gallon size ziploc, mix all ingredients except chicken.
	Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours (I marinaded mine for about 10 hours).
	Turn broiler to high. Remove chicken from marinade; discard marinade. Broil chicken for 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

This post is featured on Simple Sugar and Gluten Free's Slightly Indulgent Tuesday, The Whole Gang's Real Food Weekly, and Cybele Pascal's Allergy Friendly Friday.

Orange Chocolate Chip Cookies

We had this cookbook, Cookies for Kids, when I was little that we used to make cookies from all the time.  One of my favorites for the Citrus Chipsters.  This is the gluten, dairy, and soy-free version of those.  And it definitely was a hit with my boys.

Orange Chocolate Chip Cookies
1/2 cup dairy-free (and soy-free, if needed) margarine, softened
3/4 cup sugar
1 egg
1 tablespoon orange zest
2 tablespoons orange juice
1 teaspoon vanilla
2 cups gf flour blend
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dairy-free chocolate chips

Directions
Preheat oven to 375F. In a large mixing bowl mix together margarine and sugar until light and fluffy.

Add egg, orange zest, juice, and vanilla.  Beat until mixed

In a separate bowl mix together the flour blend, baking soda, and salt. Slowly mix the flour mixture into the butter mixture. Stir in chocolate chips.

Drop dough by spoonfuls onto an ungreased cookie sheet.  Bake at 375F for 10-12 minutes.  Cool on a cooling rack.  Makes ~2 dozen cookies.

This post is featured on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.

English-Style Battered Fish Fillets

Isn't strange that when you make this huge diet change some foods you think you can't live without, you realize you can, and you don't miss them, but others you suddenly crave?  I hadn't had fish and chips in ages, but this past week I had to have it.  I just knew if I made it I'd be the only one eating and everyone would be complaining; I'm the only real fish eater in the house. :(

Well, I said to heck with it, put it on the weekly menu, so I'd commit myself to it.  And I did it...and I was shocked. Both of my little ones tried it, my older son hates fish...so I wasn't surprised that he didn't like the fish, but he did like the batter on it.  My little one tried a few bites of both the fish and the batter, which he is usually the one that throws a tantrum when there's something new at the table.  So, yes, it wasn't much, but it was a success, a huge success when I tell you this:  My husband had three servings!  Yes, three!  Anyone who knows my husband, knows this is the real reason I was hesitant to make the fish, he is NOT a fish eater, okay he eats shrimp, but that's about it, and he ate three servings (and remember he's a gluten eater, too, so this is a double whammy)! And on top of that, I made onion rings, once again, I'm the only one in my family that likes onions.  The last time I made these, my husband ate a few, but my boys refused to try them.  This time, everyone loved them, and I didn't change a thing. :)  So, I hope your family enjoys this as well as we did. :)

 
One thing with the recipe below, I used only 2 cod fillets and had a ton of batter leftover, so I would recommend using more fillets (even if you have a small family, because you can freeze them, and then you're not wasting the batter).

 

English-Style Battered Fish Fillets
adapted from Tyler Florence


Canola oil, for deep frying
2 cup gf all-purpose flour blend or brown rice flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 1/2 cups club soda (12 oz)
1/2 cup gf all-purpose flour blend or rice flour, for dredging
3-4 (8-ounce) cod fillets, cut in 1/2 on an angle

Directions
1. Heat oil in a deep pot or deep fryer to  375F.

2. While oil is heat, combine the flour, baking powder, salt, pepper, and egg in a large mixing bowl. Pour in the soda water and whisk until smooth.

3. Spread the rice flour on a plate. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.

4. Fry the fish for 4 to 5 minutes until crispy and brown. Remove the basket and drain them on paper towels; season lightly with salt.


This post is featured on The Gluten-Free Homemaker's Gluten-Free Wednesdays

Weekly Menu (5/15/11-5/21/11)

Here's next week's plan for meals:

Weekly Menu (5/15/11-5/21/11)
Breakfasts: Daily choices are typically between:

• Cereal (Cinnamon Chex, Fruity Pebbles, etc.)
• Muffins (I always have my banana chip, pumpkin chip, and Udi's blueberry, lemon, and double chocolate ones in the freezer)
• Fresh Fruit and/or Smoothies
• One-Eyed Sandwiches (basically, fried egg and toast in one, my older son's absolute favorite breakfast)

Lunches: Since, it's just me I have to worry about, it's typically leftovers, with fresh fruit and veggies from my bountiful basket. This week there is artichokes...I'm so hogging those and having them for my lunches!

Dinners:
Sunday:

• Meatloaf (minus the bacon this time)
• Mashed Red Potatoes
• Corn on the Cob (came in my bountiful basket, yay!)
• Dinner Rolls

Monday:

• Tacos (Season Beef, Lettuce, Tomatoes, etc)
• Fresh Salsa
• Apple slices

Tuesday:

• Brats/hot dogs (no buns for us gf folks, we like are cut up) :)
• Bush's Baked Beans
• Potato Salad, if I'm motivated
• Cantalope

Wednesday

• Indian Spiced Chicken Kebabs
• Basmati Rice
• Flour Tortillas
• Broccoli
• Cantalope

Thursday

• Pancakes, using GF Bisquick
  
• Eggs
  
• Sausage
• Pineapple

Friday

• Pizza (Pepperoni, plus onions, tomatoes, and green peppers for me)
• Salad
• Pineapple, apple slices

Saturday

• Grilled Chicken
• Baked Potatoes
• Salad
• apple slices, or whatever fruit we happen to get in our basket that day. :)

Classic Chewy Brownies

Okay, if you looked at my previous post, I'm bringing brownies to my Mom's tomorrow.  Well, I just made a 9x13 pan and that might not be enough.  I taste tested it, then my older son taste tested it, and really I think we could down this whole pan right here, right now! So, I think I need to make another batch, so I can sit and indulge myself, it is Mother's Day weekend after all!  Happy Mother's Day everyone!

Classic Chewy Brownies

1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 cup gf flour blend
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
1. Preheat oven to 350F (325F if using a glass or dark metal pan). Grease a 9x13" baking pan.

2. In a mixing bowl, combine the oil, sugar, and vanilla. Beat in eggs.

3. In a separate bowl, combine the flour, cocoa, baking powder, and salt.  Gradually add the flour mixture to the egg mixture and stir until well blended. Spread the patter evenly into prepared pan.

4. Bake for 30-35 min, or until center is set.

This post is featured on Simply Sugar &Gluten-Free's Slightly Indulgent Tuesday, the Gluten-free Homemaker's Gluten-free Wednesday, and Cybele Pascal's Allergy Friendly Friday

Weekly Menu (5/8/11-5/14/11)

Here's next week's plan for meals:

Weekly Menu (5/8/11-5/14/11)
Breakfasts: Daily choices are typically between:

• Cereal (Cinnamon Chex, Multigrain Puffins, etc.)
• Muffins (I always have my banana chip, pumpkin chip, and Udi's blueberry, lemon, and double chocolate ones in the freezer)
• Fresh Fruit and/or Smoothies
• One-Eyed Sandwiches (basically, fried egg and toast in one, my older son's absolute favorite breakfast)

Lunches: Since, it's just me I have to worry about, it's typically leftovers, with fresh fruit and veggies from my bountiful basket.

Dinners:
Sunday:

• We are going to my Mom's for dinner, the plan is chicken, potatoes, salad, and fresh fruit
•  I'm bringing brownies and Coconut Milk Ice Cream for dessert.

Monday:

• Oven-Roasted Chicken
• Roasted Red Potatoes, Carrots, and Jicama (because it came in our basket)
• Rolls
• Cantalope

Tuesday:

• Dinner at our neighbors...not sure what the menu is yet..ahhh!!! Obviously trying not to panic, I'm sure I'll know by tomorrow...I have offered to bring food, so I'll add that once I know. 
• UPDATE 5/8/11: Our dinner with the neighbors has been postponed, so everything will shift up a day, so Wednesday's dinner will be tonight.

Wednesday

• Chicken and Green Chili Gorditas
• Green Salad
• Cantalope

Thursday

•  Crepes
• Fillings for Crepes: Peanut Butter, Jelly, Strawberries, Bananas, Scrambled Egg, Ham, Chicken Salad
• Salad
• New Thursday meal: Pork Tamales (yes, from the Tamale man), salad, nachos

Friday

• Fish and Chips  (I'm going to try to make this, if it's a hit, I'll post the recipe)
• Green Beans
• Pineapple

Saturday

• Hamburgers (with Udi's Buns!)
• Roasted Red Potatoes (we have a ton of these right now)
• Pineapple
• Salad