Weekly Menu (4/1/12-4/7/12)

This week is spring break, so we'll be home all week.

 

This week for breakfast: Banana Chocolate Chip Muffins, Homemade Yogurt, Grapefruit, and Cereal

This week for lunches:  

• Choices from: 
• Peanut Butter and Jelly Sandwiches
• Ham Sandwiches
• Quesadillas
• with fruit on the side (bananas, apple slices, Orange slices, or clementines) 

 

This week for dinner: 

Sunday:

• Roasted Chicken
• Baked Potatoes
• Salad
• Roasted Veggies (broccoli, cauliflower, and asparagus)

Monday: (My older son is having a minor surgery, so we're going to make it an easy night for us all) 

• Chick-fil-a (grilled nuggets with fruit or waffle fries and lemonade)

Tuesday:

• Chili
• Fritos
• Salad
• Clementines

Wednesday:

• Spaghetti
• Bread Sticks
• Salad

Thursday:

• One-eyed Sandwiches
• Bacon
• Hashbrowns
• Bananas and Oranges

Friday: 

• Chicken Nuggets
• Chips
• Salad 
• Clementines

Saturday: We will be out of town visiting family, dinner will be at my brother's and we'll be bringing our own rolls and cookies..either sugar cookies or peanut butter chocolate chip ones, I haven't decided yet)

• Ham
• Baked Potatoes and Sweet Potatoes
• Salad

Chocolate Crepes with Lemon Cream Sauce

I love crepes and I love chocolate, so I thought I may as well put them together...it worked amazingly well.  It's basically my regular crepe recipe with a few modifications. I also had a couple of lemons that needed to be used up and whipped up this sauce...this sauce is incredible.  I think it would go great with my lemon poppy seed pancakes, too.

 Chocolate Crepes
1 cup all purpose gluten free flour blend
1/2 cup cocoa
1/2 cup powdered sugar
3 eggs
3/4 cup dairy-free milk
3/4 cup water
1/4 teaspoon salt
3 tablespoons dairy-free margarine, melted

Directions
1. In a large mixing bowl, whisk together the flour, cocoa, and sugar.  Add the eggs.  Gradually add in the milk and water, stirring to combine.  Add the salt and margarine, beat until smooth.

2. Heat a lightly buttered (with dairy-free margarine) 10-12" frying pan over medium high heat.  Pour or scoop the batter into the pan, using just under 1/2 cup or so for each crepe.  Tilt the pan in a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes or until the bottom is light brown.  Loosen with a spatula, flip and cook the other side.  Serve hot.  This makes about 10-12 crepes.

Lemon Cream Sauce
1/2 cup sugar
2 tablespoons all purpose gluten free flour blend
1/4 teaspoon salt
1 cup dairy-free milk
2 tablespoons lemon juice
1 tablespoon lemon zest

Directions
1. In a saucepan, stir together sugar, flour, and salt.

2. Slowly whisk in the milk and lemon juice and cook over medium-high heat, stirring constantly, until thickened.

3. Stir in lemon zest and serve warm or cold over crepes or any dessert or pancakes.

This post is featured on Allergy Friendly Friday, Slightly Indulgent Tuesday, Allergy-Free Wednesday, and Gluten Free Wednesday.

Weekly Menu (3/25/12-3/31/12)

This week for breakfast: Banana Chocolate Chip Muffins, Homemade Yogurt, and Cereal

This week for school lunches: Peanut Butter and Jelly Sandwiches, bananas, apple slices, Orange slices, fruit snacks, chips, milk

 

This week for dinner: 

Sunday:

• Lemon Thyme Shrimp
• GF pasta
• Salad
• Steamed Green Beans
• Strawberries

Monday:

• Navajo Tacos
• Salad
• carrot sticks with peanut and/or almond butter 

Tuesday:

• Hawaiian Pulled Chicken
• Rice
• Salad and carrot sticks
• Pineapple

Wednesday:

• Tacos (halibut for me, beef for everyone else)
• Orange slices
• Salad and Carrot Sticks

Thursday:

• Crepes filled with berries, peanut butter, eggs, ham, etc.
• Bananas and Oranges

Friday: 

• Pizza
• Salad
• Carrots and Celery Sticks with Almond Butter

Saturday:

• Tamales
• Rice and Beans
• Salad
• Carrots and Almond Butter

Lemon Poppy Seed Pancakes

The real reason I finally posted a recipe for my pancakes was to show you how easily you can adapt them to make something incredible.  Now, with my pancake add-ins are usually simple like chocolate chips or blueberries, etc.  But, every once in a while a thought gets in my head and I have to try it out.  I had one of those moments today and these pancakes were the best pancakes I've had in a long time.  If you are a fan of lemon poppy seed anything you will love these pancakes.  Honestly you don't need to top them with anything, they are perfect straight up and I never say that about pancakes.  But, if you want to top them with something, try fresh berries or raspberry whipped cream, they work fantastic with the lemon flavor.

Now the recipe is my basic pancake recipe with lemon zest, lemon juice, and poppy seeds added in...that is it.  It's that simple to totally change up your pancakes.  So, go enjoy some super easy and delectable pancakes!

Lemon Poppy Seed Pancakes
3/4 cup non-dairy yogurt (I use my homemade yogurt) **
1/4 cup non-dairy milk**
1 egg
2 tablespoons canola oil
1 cup all purpose gf flour blend
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon poppy seeds

Directions
In a small bowl mix together yogurt, milk, egg and canola oil.


In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps. Stir in lemon zest, lemon juice, and poppy seeds.

Pour about 1/4 cup scoops of the batter onto a heated griddle.  (I have an electric griddle that I heat to 325-350F).  Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes.

Makes about 8-9 4" pancakes.

**You can use 1 cup of non-dairy milk mixed with 1 teaspoon lemon juice in place of the 3/4 cup yogurt mixed with 1/4 cup of non-dairy milk.

This post is featured on Allergy Friendly Friday,  Slightly Indulgent Tuesday, Gluten-Free Wednesdays, and Allergy Friendly Wednesdays.

Pancakes Two Ways

So, I've been meaning to post a basic pancake recipe, but haven't ever gotten around to it...so I'm doing it tonight.   Mainly, because I have another amazing pancake recipe I want to post and figured you should have a basic one first.  You have a choice in your liquids with this recipe, either non-dairy milk mixed with lemon juice (sour milk) or non dairy yogurt and a little milk to thin it out. Both ways work fantastic, so it's totally up to you.

'Buttermilk' Pancakes
1 cup non-dairy milk (such as So Delicious Original Coconut Milk)

1 teaspoon lemon juice
1 egg
2 tablespoons canola oil
1 cup all purpose gf flour blend
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions
Mix together milk and lemon juice and allow to sit for about 10 minutes, then stir in egg and canola oil.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps.

Pour about 1/4 cup scoops of the batter onto a heated griddle.  (I have an electric griddle that I heat to 325-350F).  Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes.

Makes about 8-9 4" pancakes.


Yogurt Pancakes
3/4 cup non-dairy yogurt (I use my homemade yogurt)
1/4 cup non-dairy milk
1 egg
2 tablespoons canola oil

1 cup all purpose gf flour blend
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt


Directions
In a small bowl mix together yogurt, milk, egg and canola oil.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps.

Pour about 1/4 cup scoops of the batter onto a heated griddle.  (I have an electric griddle that I heat to 325-350F).  Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes.

Makes about 8-9 4" pancakes.

Weekly Menu (3/18/12-3/24/12)

Happy St. Patrick's Day!  I just ate a very yummy smashed chickpea and avocado salad sandwich for lunch with a side of baked kale chips...perfect green food for a green day!

This week for breakfast: Banana Chocolate Chip Muffins, Homemade Yogurt, smoothies (I have kale, oranges, bananas, and some acai in the freezer) and Cereal

This week for school lunches: Peanut Butter and Jelly Sandwiches, bananas, Orange slices, fruit snacks, chips, milk

 

This week for dinner: 

Sunday:

• Teriyaki Chicken and Salmon
• Basmati Rice
• Salad
• Cucumber and Carrot Sticks dipped in dairy-free Ranch

Monday:

• Chicken and Wild Rice Soup
• Grilled Ham and Cheese Sandwiches (we use Daiya cheese)
• Salad
• carrot sticks with peanut and/or almond butter 

Tuesday: I'm teaching a cooking class at 7pm, I'm quite excited for it!

• Pizza
• Cubed Melon
• Salad and carrot sticks

Wednesday:

• Barbeque Chicken
• Baked Potatoes
• Orange slices
• Salad and Carrot Sticks

Thursday:

• Waffles
• Bacon
• Scrambled Eggs
• Bananas and Oranges

Friday: 

• Chicken Nuggets
• Chips
• Salad
• Carrots and Celery Sticks with Almond Butter

Saturday:

• Hamburgers using Udi's Buns
• Oven Fries
• Salad
• Carrots and Almond Butter

Udi's spotted at Sam's Club

Take a look at this loaf of bread...it's massive (at least for a gluten-free loaf).  I got a tip from our gluten-free support group leader that the Sam's Club here in Logan, UT (hopefully those elsewhere as well) have started carrying Udi's Multigrain Bread, and not the regular 12oz size, but this massive 33oz size.  This is the bread that Udi's sells to restaurants, and now we can buy it, too!  It cost $9.99, which considering it's almost three times the size of a regular loaf which costs $5.69 or so, I'd say that isn't too bad of a deal.

Liebster Blog Awards

Mary, from Living with Food Allergies and Celiac Disease, has tagged me with a Liebster Blog Award!

Liebster is a German word for "Good Friend," and I am so honored that I was chosen by Mary.  Each recipient is supposed to pass the award on to five of their favorite blogs, and you will get to see my picks in a second.

First, the rules. To accept this award you must:

1. Thank the giver and link back to the blogger who gave it to you.

2. Reveal your top 5 picks and let them know by leaving a comment on their blog.

3. Copy and paste the award to your blog.

4. Have faith that your followers will spread the word and love to other bloggers.

5. Have fun.

And now, my top five blogs:

Irresistibly Gluten Free

I know Chris from our local support group, she has written a fantastic cookbook by the same title.  She has a great page on getting started on a gluten-free diet.  And great recipes that supplement her cookbook.

Gluten Free in SLC

Trish has a ton of fantastic recipes on her blog, many of which are also dairy-free.  Plus, she has a page listing grocery stores that have great gluten-free selections, as well as restarants in the area (and reviews of those restaurants).  I always look at her page before heading to Salt Lake.

Gluten Free in Utah

Bethany is another Utah blogger, and has great links for local stores, blogs and resources, along with some excellent recipes.

Cooking Gluten (& Dairy) Free

I've already adopted Cassidy for the Gluten Free Blogger Event.  I really love her blog.  She has loads of great recipes, all gluten and dairy free, along with most being soy-free and grain-free, too!

Gluten Free Eating

Another local blogger, she has some excellent recipes (not all dairy-free, but quite a few can be adapted).  She also has had some good tips and reviews on products that have helped me out.

All of the above sites deserve recognition for all of their work on their blogs and for sharing their stories.  If you have time, please go and visit their blogs to show them some support.

Again, thank you, Mary, for thinking of me as a recipient of this award.

Weekly Menu (3/11/12-3/17/12)

This week for breakfast: Banana Chocolate Chip Muffins, Homemade Yogurt, smoothies (I have kale, oranges, bananas, and mangoes, along with some acai in the freezer) and Cereal

This week for school lunches: Peanut Butter and Jelly Sandwiches, bananas, Orange slices, fruit snacks, chips, milk

This week for dinner: 

Sunday:

• Tiny Spicy Chicken
• Basmati Rice
• Roasted Asparagus
• Asian Cucumber Salad
• Carrot Sticks and Almond Butter

Monday: I have to work all evening, again (This is happening way too often, I really just want to be home with my family!)...hence yet another quick dinner...

• Tomato Soup 
• Grilled Ham and Cheese Sandwiches (we use Daiya cheese)
• Salad
• carrot and celery sticks with peanut and/or almond butter 

Tuesday: I may be working late again this night, so another quick dinner...

• Pork Tamales (we have dozens of these frozen, so it's just reheating them)
• Rice and Beans
• Nachos (with Daiya cheese)
• Salad and carrot sticks

Wednesday:

• Chicken and Green Chili Gorditas
• Basmati Rice
• Seasoned black beans
• Fresh pineapple

Thursday:

• Pancakes
• Sausage
• Scrambled Eggs
• Bananas and Pineapple

Friday: 

• Brats and Hot Dogs
• Oven Fries
• Salad
• Carrots and Celery Sticks with Almond Butter

Saturday: Happy St. Patrick's Day! (We plan on having Shamrock Shakes and Mint Chocolate Chip Cookies to celebrate, as well)

• Corned Beef (it's the only time of year that I get to enjoy it...my hubby is not a fan)
• Roasted new potatoes and cabbage
• Homemade Rolls
• Salad
• Carrots and Almond Butter

Do-Si-Dos

It's Girl Scout cookie time.  My niece is a girl scout, so I support her and get a few boxes of cookies for my hubby.  My boys are good sports about it, probably because I make huge batches of cookies for them. :) I made Tagalongs this past weekend...yeah, they didn't even make it a week before they were devoured.

 My boys then noticed their dad eating some do-si-dos and asked what type of cookies they were and if I could make some.  To which I replied, of course I can...and I did.  They turned out amazingly well and are really easy to make.  This does make a lot, so keep that in mind.  I froze half of mine, so we can enjoy them later.

Do-si-dos
1 cup dairy-free margarine
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups GF flour blend
1/2 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups quick cooking gluten free oats

filling:
1 cup powdered sugar
1 cup creamy peanut butter
1/2 cup dairy-free margarine
1 teaspoon vanilla

Directions:
Preheat oven to 375F. With a stand mixer, combine margarine, peanut butter, and sugars until light and fluffy. Add in the eggs and vanilla and mix well.  In a separate bowl, combine the flour blend, baking soda, baking powder, and salt.  Add the flour mixture to the peanut butter mixture.  Stir in the oats.

Drop by small teaspoonfuls onto an ungreased cookie sheet. Bake at 375F for 8-10 minutes (8 for smaller cookies, 10 minutes for larger cookies).  Let cool on tray for 5 minutes, then remove and finish cooling on a cooling rack.

While cookies cool, make the filling by combine the powdered sugar, peanut butter, margarine and vanilla together until smooth.  Spread on the bottom of one half and sandwich together with another cookie.

Makes about 4 dozen sandwich cookies.

This post is featured on Slightly Indulgent Tuesday and Allergy Friendly Monday.

Enchilada Casserole

Do you ever have those days where life is just too busy. I've had those a lot lately.  I've been working way too many 12+ hour days at work, plus trying to be a mom and a wife....yeah, I struggle with getting food on the table those days.  So, if you ever feel like not making much of an effort for dinner this is the meal for you. It's super easy and fantastic.

Enchilada Casserole (or busy day enchiladas)
2-3 cups cooked diced or shredded chicken (or pork or beef)
1 can black beans, drained and rinsed
2 cups enchilada sauce (homemade or store bought)
10 corn tortillas
1/2 cup (or more) daiya cheddar cheese shreds

Directions
Preheat oven to 375F. Lightly grease a baking sheet and set aside.  In a shallow dish place ~1/2 cup of the enchilada sauce.  In a bowl mix together the chicken, beans, and the remaining enchilada sauce.

Take a tortilla and dip it in the sauce in the shallow dish, lightly covering both sides.  Place the tortilla onto the grease baking dish. Cover with a few tablespoons for the chicken mixture and sprinkle with cheese.  Coat another tortilla with enchilada sauce and place over the first one, and repeat the layering of the chicken and cheese.  Do this until you have the casserole stacked with 5 tortillas.  After the final tortilla sprinkle the top with cheese.  Then make a second casserole repeating the above process with the remaining tortillas, chicken, and cheese.

Bake uncovered at 375F for 15-20, or until heated through. Slice and serve with rice. 

Weekly Menu (3/4/12-3/10/12)

This week for breakfast: Banana Chocolate Chip Muffins, Homemade Yogurt, and Cereal

This week for school lunches: Peanut Butter and Jelly Sandwiches, Bananas, Orange slices, bananas, fruit snacks, chips, milk

 

This week for dinner: 

Sunday:

• Steak
• Mashed Potatoes
• Roasted Veggies (cauliflower, brussel sprouts, eggplant and broccoli)
• Homemade rolls
• Salad

Monday: I have to work all evening, again...hence the quick dinner...

• Chili (I make a huge batch and freeze it in portions)
• Baked Potatoes (I wrap them in foil and cook them on low all day in the crock pot)
• Fritos
• Salad
• carrot and celery sticks with peanut and/or almond butter 

Tuesday:

• Enchilada Casserole
• Rice and Beans
• Nachos (with Daiya cheese)
• Salad and carrot sticks

Wednesday:

• Hawaiian Grilled Chicken (for soy-free use coconut aminos)
• Basmati Rice
• Sliced Mangoes and Kiwi

Thursday:

• French Toast
• Bacon
• Hashbrowns 
• Bananas

Friday: 

• Corn Dogs
• Oven Fries
• Salad
• Carrots and Celery Sticks with Almond Butter

Saturday:

• Barbecue Chicken
• Roasted new potatoes
• Salad
• Carrots and Almond Butter

Adopt a Blogger: Cassidy from Cooking Gluten (& Dairy) Free

I'm taking part in Adopt A Gluten-Free Blogger again. If you’re not familiar, Adopt A Gluten-Free Blogger is a monthly event created by Sea at Book of Yum to help us gluten-free bloggers get to know each other and recreate each others recipes.  This month it is hosted by Sea herself. This month, I adopted Cassidy from Cooking Gluten (& Dairy) Free.

I chose Cassidy, because, like me, her family is gluten and dairy-free.  I love going to blogs that I can look at every single recipe and not have to think how I would have to adapt it, so it was a lot of fun browsing recipes...and it was really hard to decide which one I wanted to spotlight.

I finally decided to try her cinnamon rolls for a couple of reasons. One, they looked absolutely delicious. Two, they are grain-free.  And three, the filling--she puts xanthan gum in to keep it from leaking out all of the place, and that really intrigued me.

These cinnamon rolls turned out amazing. The filling was incredible...really these are, I think, the best cinnamon rolls I've ever made.  They definitely take time to make, but it's worth it.  I definitely will be keeping her recipe handy to make again. Go check out her recipe for the cinnamon rolls and while you're there check out the rest of her blog, too, it's excellent!