Category Archives: Food

Lemon Chicken

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This is a family favorite recipe–My mom has made ever since I can remember and quite often. When we were in Portugal and chicken breasts weren’t a thing she would use turkey cutlets instead. This is also my sister’s favorite meal so she often requested it for her birthday. I always remembered it being a big deal to make, but found it surprisingly easy to throw together on a weeknight.

Ingredients

3 chicken breasts

2 eggs

2 T milk (I used almond)

1/4 cup flour (I used a gluten free blend)

1/2 cup butter, divided (I used earth balance)

1-2 lemons. I used 2 because I like the lemon taste, but you could get away with one especially if it was particularly juicy!

Cut the chicken breasts in half. (This helps them cook more evenly!) Pound them as flat as you can with a mallet. This is also a good step to scare the people in the house away from messing with you! (If you have need of such a thing!)

Beat the eggs and milk together. Put the flour and any seasonings (salt and pepper are your friends!) in a different bowl and mix well. Put 1/4 cup butter in a frying pan and melt it.

Dip each piece of chicken in the egg mixture (both sides) and then dip it in the flour mixture. Your hands will get dirty! Then place in the frying pan. Brown the chicken on both sides. This is the part where it was important to get the chicken evenly flat–you might have some issues with it cooking evenly if you didn’t follow the previous directions. (Don’t ask how I know this…) Remove the chicken to a platter or plate.

Squeeze the lemon juice and add water to make a 1/2 cup. IMG_0774

Pour into the fry pan and stir a bit to get the browned bits up. Add the remaining butter and melt and stir to mix. Pour the sauce over the chicken and serve–best served with mashed potatoes!

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Menu Plan Monday, June 19!

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We loved the lemon chicken recipe! Coming soon to the blog. Doesn’t that picture look delicious? Just imagine some sauce to go with–I hadn’t made the sauce yet when I took this picture. The Strata turned out well too! No one liked it except for me (of course the sauce was a big hit, so I ran out before I ran out of strata) but that was okay because I enjoyed the whole pan by myself.

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Breakfasts:

My daughter helped plan some meals this week and we used cookbooks she got out the library. One thing she wanted to try was eggs cooked in a muffin tin with ham underneath. They turned out super yummy this morning!

We will also have some bread/grain free bread.

And I’m really into strawberry banana smoothies with almond butter right now!

 

Lunches:

For me–chicken (I picked up a cooked chicken at the store yesterday) with honey mayo mustard sauce and lots of veggies. We have lettuce to use up, tomatoes, peppers from the garden, some cucumber, and broccoli.

For my daughter: she wants mac and cheese with some of the chicken. We have a box of gluten free mac and cheese with chickpea noodles, so we’ll be trying that out!

Dinners:

Sticky Ribs with Baked potatoes and corn on the cob –this is my daughter’s choice from her cookbook and she’ll be helping me make it tonight.

Shrimp Fried rice

Burgers or BBQ chicken from the freezer with salad/potatoes

Eating out

Leftovers

Cookout at a friends (I will probably bring some sort of salad and my own grass fed beef burger)

If time allows I would like to try the following–still haven’t tried this and this week isn’t looking good either. We did go blackberry picking this weekend, so I have some blackberries to use up. I will definitely be trying this cobbler recipe that I found even if I am the only one who eats it. Bring on the coconut whipped cream!

Dark Chocolate Coconut Milk Pudding

Vegan Gluten-Free Blackberry/Blueberry Cobbler apparently blackberries aren’t very good by themselves–I didn’t get to go blueberry picking this year, so I’ll be using some up from the freezer (even though the recipe says to use fresh!)

If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family and their June 19 Menu plan!

Menu Plan Monday, June 12!

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Vacation Bible School was last week and it was a blast! And now I’m tired–the special kind of Vacation Bible School tired! 🙂

My favorites from last week were the Sweet Potato Brownie (it really was amazing!) and the Taco Pie. Well at least two of us enjoyed the taco pie–the hubby wasn’t a fan, but as always around here he had a choice: take it or leave it! He took some, so there you go!

And not my favorite? The crock pot Ravioli. I actually never finished making that because when I put a meal in the crockpot I expect it to be hands off and this one wasn’t–I had to cook the meat before I put it in the crockpot, then cook the noodles and add them and the spinach last minute…yeah doesn’t happen around here! So no thank you 🙂

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*Please note: some of these recipes are family favorites and I either make them by taste or am still looking for the recipe. I will update the post if I find the recipe!

Breakfasts:

Grain Free Bread, eggs

Whole Grain Apple Strata –I will be using up my grain free bread and of course it will be dairy free with almond or cashew milk and dairy free cream cheese.

Chia Seed Pudding–I’m still looking for a good recipe or maybe I will just do this smoothie instead

Maybe some waffles if I have time–it was too hot to do breakfast for dinner one night, so we don’t have any leftovers.

Lunches:

Burrito Bowl–the usual onions, peppers, beans, and rice yummies with probably some guacamole on top

Leftovers including steak on top of some lettuce and other salad goodness.

Dinners:

Stuffed Peppers–I don’t have a recipe, but if I’m not in a rush I’ll take pictures and post it later in the week!

Spaghetti with a salad or cooked spinach–with the leftovers from the Failed Crockpot Ravioli from last week

Leftovers

Lemon breaded chicken with mashed potatoes and snow peas

Shepherds Pie for Father’s Day per request of the hubby

Pizza–There was a sale on Daiya pizzas at the store, so I’m hitting the easy button for a couple of weeks!

Breakfast for dinner

If time allows I would like to try the following:

Dark Chocolate Coconut Milk Pudding

If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family and their June 12 Menu plan!

Menu Plan Monday, June 5!

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I always thought that the new-born days were busy and they were to a point. You were busy feeding, changing diapers and doing naps…but now–life never seems to slow down! We had an extra day off this past week and I have no idea where the whole week went!

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I finished off (or actually my amazing husband did!) my grain free bread by making it into French toast. It was amazing! I’m currently making another loaf with modifications.

Breakfasts:

Grain Free Bread, eggs

Sweet Potato Brownies

Leftover French toast/pancakes as needed

Lunches:

Panera Bread Broccoli Cheddar CopyCat Soup –I never got to make this last week because I realized that I forgot to buy carrots AND I forgot to make broth. This week I remembered the carrots and I’m making broth in the crockpot, so the odds may be in our favor!

Leftovers including steak on top of some lettuce and other salad goodness.

Dinners:

Crustless Taco Pie–sounded yummy and I’m always looking for an easier way to make tacos. I love them, but all the chopping–whew!

Crockpot Ravioli with lentil pasta–I am loving how lentil pasta fills me up and doesn’t make me crave more and more servings. I will use daiya cheeze as a substitute for what the recipe calls for.

BBQ chicken on the grill with corn on the cob and salad

A casserole that seems more of a concept then a recipe. It’s similar to this recipe… I forget where I saw it, but you layer leftover chicken, spaghetti sauce, and cheese and warm it up. Super quick, and high reviews at my house! Perfect for a another crazy week.

Pizza–There was a sale on Daiya pizzas at the store, so I’m hitting the easy button for a couple of weeks!

If time allows I would like to try one or both of the following:

Dairy free fudge pops

Dark Chocolate Coconut Milk Pudding

If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Cealic Family and their June 5 Menu plan!

Menu Plan Monday, May 29th!

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I’m getting more excited about food again as I transition to some grain free goodness. It’s been a funny cycle this past week–I’ve done my best (not perfect, but good!) to eat less sugar, drink water, exercise (walking about 45 minutes a day), and go to bed on time. Because I’m exercising I’m sleeping better and therefore have more energy throughout the day. Since I’m making sure I eat better (just paying better attention overall) then I have more energy to get through the day and exercise–and the cycle has really been almost the same every day!

First grain free bread!

Check out this grain free bread I made last week! It was pretty easy–all in the blender. Once I got in the middle of the loaf I was a little concerned because it was a bit mushy, but I found out by visiting the blog that there was a misprint in the cookbook and there was too much liquid. So, I can share the recipe with you! It’s from “Celebrations” by Danielle Walker. It’s her third book and there are some amazing recipes in it! Here’s the Blender Bread Recipe.

Breakfasts:
Grain Free Bread, eggs
Cupid Pancakes from Celebrations Cookbook (she has other grain free pancake recipes on her blog that I would like to try if you don’t have the book!)
Creamy Chocolate Avocado Smoothie

Lunches:
Panera Bread Broccoli Cheddar CopyCat Soup
Leftovers including shrimp fried rice with cauliflower rice

Dinners:
Chef Salad with ham–maybe I will attempt croutons with my grain free bread!
Breakfast for dinner–I’m not sure what this will look like exactly yet, but its an easy quick dinner!
Ham, noodles, peas with cheese sauce–I’m totally going to make this up as I go along. My daughter requested something with long noodles and this was my idea to comply with her request.
BLTs–Bacon, lettuce and tomato on grain free bread for me! I might add avocado with this too. This is an amazing hot weather meal.
Pizza–If I can get motivated to make crust. It’s been awhile since I’ve felt like it, but maybe this week will be different. Maybe I will try this crust in spite of the fact that I don’t have a food processor.

If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Cealic Family!

Gluten Free Dairy Free Panera Bread Soup!

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So, I used to love Panera Bread…but they aren’t exactly the most gluten-free friendly restaurant that you could find. I mean really! I love their broccoli cheddar soup and have been thinking about it lately and figured–why not try to copy it with ingredients that I can eat? It couldn’t be that hard, right? Well it isn’t!! It’s got to be one of the easiest, quickest soups I’ve ever made and I probably made a whole pot for what it would cost for one bowl at the restaurant. In case you want to copy me, here’s how I did it!

Adopted from Shugarysweets.com

Gluten Free, Dairy Free Copy Cat Panera Broccoli Cheese Soup

1/4 cup diary free butter (I had smart balance on hand, but earth balance would work also!)
1/3 med onion chopped to your liking
1 cup matchstick carrots (these were on sale at my grocery and it made everything so much faster to skip the chopping!)
1 bag broccoli florets (I chopped these a bit smaller so they would cook more quickly)
1 1/2 cups chicken broth (I had homemade in the freezer)
1 can of full fat coconut milk plus enough unsweetened nut milk to make 2 cups (I used cashew milk because that’s what I had on hand, but almond would work well also)
1/4 cup gluten free flour blend (I used Bob’s Red Mill)
1 t salt (or less or more to taste–this depends on what sort of broth you use)
pepper to taste
crushed red pepper to taste (I always thought the soup was hot because it was hot, but it is definitely the red pepper! ha!)
1/2 bag daiya shredded cheddar cheese (this is my favorite cheese substitute for cooking! It works really well!)

Melt butter in a large/medium pot. Add onion, carrots, broccoli. Cook and stir for a few minutes until softened.
Add the milk and broth and seasoning. Sprinkle the flour over and stir. Cook over medium heat until veggies are soft. Add the cheese and stir until melted. Once it is thick you are ready to enjoy!

Menu Plan Monday, November 7!

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So–after being busy busy busy last week I didn’t cook much. We only got take-out once though, so I was happy about that. I kind of just cooked a few things and we made meals with those things. For instance, I made 4 cups of rice thinking beans and rice, but we ended up doing fried rice and I used the rest to make Dijon broccoli and rice one day and rice with mushrooms and any other veggies I could find another day. I’m ready for some healthy comfort foods this week! How about you?

Happy Fall!

Happy Fall!

Breakfasts:
pumpkin pie–just the recipe on the back of a can with coconut sugar and 1/2 cup of sugar instead of 3/4 cup. (I always use coconut milk instead of the evaporated milk to make it dairy free.) I also used some leftover snickerdoodle cookies for the crust (usually I just make the pie without the crust!)
Toast–almond butter and jelly toast can take you a long way in the morning!
Eggs

Lunches:
Leftover soup and salad
hot dogs, green beans, and chips for the princess
I’m honestly not sure what my husband is eating!

Dinners: (I am using dairy substitutes for all these soups–my favorite cheeze is the daiya brand)
Potato Soup with biscuits
Breakfast for dinner: probably these pancakes with apple butter
cheddar chowder with muffins
Roasted salmon, potatoes, asparagus
If you need more menu ideas check out Organizational Junkie’s Menu Plan Monday! Or for specific gluten-free ideas check out Celiac Family!