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.