Tag Archives: cooking

Weekly Menu for the Week of July 8 – July 12

So the Gluten Free meals are becoming a bit of a challenge.  I have been trying some new menu items such as – gluten free pastas, gluten free pancake mix, crackers and pretzels.  I have been search blogs for Gluten Free recipes and have made scones which were also quite tasty.  The Gluten Free breads, however, are quite nasty.  I have been using lettuce wraps instead and made a peanut butter and jelly sandwich using leftover pancakes that was actually quite tasty.

So all that being said, here is what is cooking at my Haus this week:

Monday:  Schinken-nudel -German Ham and noodles ( I will have fried brussel sprouts with my ham instead of noodles)  Cucumber salad

Tuesday: Chicken (Wiener schnitzel style) baked french fries, green bean salad

Wednesday: Bratwurst (from Costco), red cabbage salad, baked potato

Thursday: Speedy Jambalaya, cucumber slices

Friday: Spaghetti and meatballs, (I am having a gluten free veggie lasagna – purchased) cucumber salad

I hope you enjoy the recipes.  Have a wonderful week!

Asian Meatballs and Noodles (Gluten Free)

IMG_20130703_172924_082I made this dish for dinner tonight and it was great!  As I mentioned in a previous post I have found out that I have a sensitivity to wheat and am on the search for Gluten Free recipes.  This recipe came from the Gluten Free Goddess Blog and can be found here.   

I altered the recipe and used lean ground beef instead of Turkey as my boys are not huge fans of ground turkey.  I figured since I was making them eat Quinoa noodles I would compromise on the meat content.  The noodles were actually quite good.  I purchased the ones that the Gluten Free Goddess recommended in her recipe and was not disappointed.  I also left out the mint and the spinach.

I think the meatballs would be great with a pasta sauce as well or made into a meatloaf.  I give this recipe a thumbs up for sure.

How to chop fresh parsley the easy way

The best way to chop parsley is with kitchen scissors.  Take the parsley and cut the leaves from the stems.  Place them in a small coffee cup or glass.

IMG_20130702_163253_697Take your kitchen scissors and start chopping away until the parsley is as fine as you like it.

IMG_20130702_163301_778Here is how fine I chopped mine to add to the potatoes I made tonight for dinner.

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Fried Potatoes

IMG_20130702_163455_546I love the taste of fried baby potatoes.  I made this for dinner tonight and they were delicious.

Ingredients:

Small bag of baby potatoes or fingerling potatoes

small red onion

fresh chopped parsley – about 1 tablespoon

1 tablespoon olive oil for frying

spices – I used Salt, Pepper, paprika, garlic to taste

1.  Heat up the oil over medium heat and add the chopped onion.

IMG_20130702_161131_8972.  Wash the potatoes and slice them thinly.

IMG_20130702_161236_7133.  Add them to the pan along with the spices.

IMG_20130702_161919_9134.  Continue to fry the potatoes over medium high heat.  Place a lid on them to allow the steam to fully cook the potatoes.  They should be done within 20 – 25 minutes.

Enjoy!!!!

 

 

 

Veggie Stir Fry with Chicken and Rice (Gluten Free)

IMG_20130701_163744_758I came up with this veggie stir fry on my gluten free quest.  I love the colors in this dish and the flavor was awesome.

Ingredients:

2 chicken breasts cut into chuncks

orange, yellow and green bell peppers

1/2 cup shredded carrots

3 celery stalks chopped

1 medium size red onion thinly sliced

1/2 cup unsalted cashews

1 tablespoon gluten free soy sauce (yes there is such a thing – I was surprised too)

1 tablespoon canola oil – used for stir frying the whole thing

spices according to your liking: I used 1/4 teaspoon Asian Spice mix, 1/4 teaspoon garlic salt, 1/4 teaspoon season salt, 1/4 teaspoon ground ginger, a few dashes of crushed red pepper, 1/2 teaspoon sesame seeds

IMG_20130701_161207_246 1.  Put the canola oil in the pan over medium heat.  Cube the chicken and add to the pan.  Cook until the chicken is no longer pink but not quite done.

IMG_20130701_162209_7352.  Cut up the celery and add to the pan along with the spices.  Continue to fry – making sure to stir frequently.

IMG_20130701_162420_3973.  Next add the shredded carrot and the sliced red onion and continue to stir frequently.

IMG_20130701_162603_6344.  Add the thinly sliced bell peppers and the cashews, soy sauce and sesame seeds.  Cook until the veggies are cooked but not mushy – about 5 – 10 minutes more.

IMG_20130701_163304_657Serve over white rice – enjoy!!!!!!!

 

Weekly Menu for the week of July 1 – July 5

I have recently discovered that I have a wheat allergy.  Not Celiac, but more like a wheat sensitivity.  My symptoms included: bloating, cramping, and mucus build up in the sinuses.  It has been about 3 weeks that I have taken wheat out of my diet and I feel tremendous.  Most of my menus will be wheat/gluten free from here on out.  I am trying out new recipes and will share the best ones.

Monday: Veggie Stir Fry with chicken and rice

Tuesday: Bratwurst, fried potatoes, cucumber salad with yogurt dressing

Wednesday: Asian meatballs & noodles (Gluten Free)

Thursday: 4th of July Celebration  –  BBQ

Friday: Fettuccine Alfredo (Gluten Free), green bean salad

Hope you have a GREAT week!

The Boy Whips up a new Taco Creation

The boy loves Mexican food and is currently obsessed with the Taco Bell Ranch Doritos style tacos.  He saw a commercial for a taco that had a hard taco shell covered with a soft shell and cheese in between these two layers.  Then of course all the taco fixings on the inside.  Today for lunch he set out on a mission to recreate this.

IMG_20130629_113932_056Here he is frying up the ground beef and adding his own special seasonings.  I was in charge of the refried beans – served as a side – and making open faced quesadillas which would be used cover the hard taco shell.

IMG_20130629_114002_214Here is a photo of the finished creation as he is digging in –

IMG_20130629_115240_740…..and here is the aftermath –

IMG_20130629_121235_851I would say that he enjoyed his creation!  Of course he went on to consume multiple tacos – I lost count after 5.  YIKES!!!!

Hobo Hamburgers (crock pot style)

Tonight’s dinner is from the web site Crockin’ Girls.  I have made several recipes from their website and I highly recommend that you visit them.   

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Ingredients:

1 pound of ground beef (I had pre-made patties that i had purchased and they worked just fine)

4 potatoes, peeled and sliced

6 carrots cut into chunks

1 large onion, cut into rings

2 stalks celery

1 bell pepper cut into chunks

spices to your liking (I used season salt, lemon pepper, parsley, garlic salt, and Montreal steak seasoning)

4 pieces of aluminum foil about 12 inches 12 inches

This recipe makes 4 packets

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1.  Chop all the veggies and place them on 4 separate pieces foil and sprinkle with seasonings.

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2. Place the hamburger patty (or if you are using ground beef – shape into 4 patties) on top of your veggies and season with the Montreal Steak Seasoning.

IMG_20130628_091935_8743.  Wrap up your meal with the foil being careful to make sure it is sealed so the juices don’t leak out.  Then place in the crock pot.  It is ok to stack them.  You may be able to fit 2 side by side and then two more on top of them.

IMG_20130628_092129_0924.  Cover and cook on low for 6-8 hours or for 4 hours on high.

This meal is so easy and quick that you can prepare it in the morning and then dinner is ready when you come home from your busy day.  I usually place the whole packet on the plate.  Careful when opening as steam will escape – but the result is juicy – completely done meat and veggies cooked to perfection.

Guten Appetit! 

 

 

 

 

Green Chile and Chicken Enchiladas

Tonight’s menu was from the T.V. show “Cook Yourself Thin.”  Not only was it delicious, but it was low calorie as well. A win – win situation!

IMG_20130627_172947_025Ingredients:

2 roasted poblano peppers, peeled ( I used 2 small jalapeno peppers as well as we like some heat)

1 bunch of  cilantro leaves, washed and stems disgarded

1 lime, juiced

2 cloves garlic

3/4 cup chicken broth

1 teaspoon salt

1/4 teaspoon freshly ground pepper

12 corn tortillas

1 cup canned nonfat refried beans

3 cups leftover roast chicken, shredded

3/4 cup reduced – fat shredded cheese, I used Mexican blend

2 scallions, thinly sliced

1.  Preheat oven to 425 degrees.

2.  Lightly spray a 9 x 13 inch baking dish with cooking spray.  In a food processor or a blender, combine the peppers, cilantro, garlic, lime juice, chicken stock, salt and pepper and puree until smooth.

Before pureeing

Before pureeing

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After pureeing

3.  Spread 1/3 of the sauce in the prepared baking dish.  It will just barely coat the bottom.

IMG_20130627_165814_063Top with a layer of 6 overlapping tortillas.  I tore some of the tortillas in half so that I could get them to the edge.  Top with the refried beans.  I used the back of a spoon to spread them out.

IMG_20130627_170034_599Next add the shredded chicken and 1/2 of the sauce you have left.

IMG_20130627_170642_068Top with the remaining 6 tortillas then pour the rest of the sauce on top.  Cover with foil and bake the enchiladas until they begin to bubble on the sides, about 20 minutes.

This is how mine looked before they went into the oven for 20 min.

This is how mine looked before they went into the oven for 20 min.

 

4.  Remove the foil; sprinkle with the cheese and scallions.  Continue to bake – uncovered – until heated through and the cheese is melted, about 5 minutes more.

Here is how mine looked before going into the oven for the last 5 min.

Here is how mine looked before going into the oven for the last 5 min.

You can not even tell that these are low calorie enchiladas.  I think adding just a bit of cheese to the top instead of adding tones of cheese through out this dish is what really cuts the calories.  You will never miss the extra cheese!  Enjoy your meal!!!

 

Stuffed Shells

IMG_20130626_193955_277These shells are so easy to make and super delicious!!! I love to have a batch of these on hand to pop in the microwave for a quick after school snack or to try and fill the stomach of a 12 year old pre- teen that never seems to get full.  (forgot to take a photo before everyone dug in, but you get the idea)

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Ingredients:

1 package of shell noodles

pasta sauce of your choice

Mozzarella cheese (about 1/2 cup)

1 container of Ricotta Cheese (I used lo-fat)

Cook the shells according to the package instructions. I add a little oil to the water as it starts to boil and before adding the noodles to keep them from sticking.  Drain the noodles and let them sit for a while to cool down before handling them so you don’t burn your hands.

Once the noodles have cooled a bit.  Spray a casserole dish with non stick cooking spray and pour about a 1/2 cup of the pasta sauce in to cover the bottom.  Then put about a 1/2 tablespoon of cheese in each shell and make a single layer in your casserole dish.

IMG_20130626_151152_940Once this has been completed, pour the rest of the pasta sauce over the shells. I only used about 1/2 the jar as we don’t like them to saucy.

IMG_20130626_151304_600Next comes the mozzarella –

IMG_20130626_151301_110Sprinkle about 1/2 cup of the cheese over the shells.

IMG_20130626_151332_376Cover lightly with foil (try to make sure the foil does not touch the cheese so that it won’t stick – you can lightly spray the foil with cooking spray – this helps as well) and place in the oven at 425 degrees for 40 – 45 minutes or until cheese is melted and shells are warmed through.

Enjoy!!!!!!!!!