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Weekly Menu Plan – November 14, 2016

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Gluten Free Always Weekly Menu Plan

 

Wow!  November is flying by so fast.  I can’t believe Thanksgiving is next week!  Are you ready?  I am gearing up.  If you need some help I have a great eBook – Thanksgiving Gluten Free!  If you’re interested you can check it out here.

Menu for the week:

Monday:
Chilaquiles
Rice

Tuesday:
Chicken Italiano
Pasta
Salad

Wednesday:
Papusa

Thursday:
Sweet and sour chicken
Rice
Carrots

Friday:
Sloppy Joe
Sides

Saturday:
Bacon Wrapped Chicken
Roasted Veggies

Sunday:
Lasagna Soup

 

For more menu ideas check here and here.

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Favorite Find Friday – Candy

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Favorite Find Friday2

One of my kids has been asking for candy corn.  Traditional candy corn is not gluten free nor is it dye free.    We don’t typically eat a lot of things with dye in them, sometimes we indulge, but one of my kids cannot eat dye.  I had been intending to search for some when I came across it at Whole Foods.  I grabbed a bag and my kids were so excited.  Everyone liked them and the ones who’ve eaten the traditional said they tasted just as good or better than the traditional ones.

Since finding these at Whole Foods I have since found an awesome place online that offers I really like this online store.  I am waiting to receive my first order right now. They carry an amazing variety of healthier candies made with all-natural ingredients — no artificial flavors, no artificial colors or dyes, no hydrogenated oils, no high fructose corn syrup.

Check it out:
http://naturalcandystore.com?a=7czbVL

P.S. If you place your first order through this link, I get credit!

 

 

Natural Candy Corn

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Favorite Find Friday – Snacks, Crisps

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Favorite Find Friday2

 

Hello!  Back with a favorite find….I know it’s been a while.

 

 

This is my newest favorite find.  Off the Eaten Path Rice and Veggie Crisps.

I got this 20 ounce bag at Sam’s Club for less than $6

The are are healthy and delicious snack that I and my kids all love.

They are made with rice, green peas, yellow peas and black beans.

They also contain 3 grams of fiber, 3 grams of protein and less the 1 gram of sugars in a 1 ounce serving which is about 15 pieces.  The pieces are a little larger than a half dollar….uh, wait…..I just totally aged myself.  For those of you who remember half dollars, we understand one another!  For, those who don’t know, I’d say about the size of a mini rice cake, only very thin.

They are very crisp and not really flavor packed on first bite, but there’s just something about them that makes you want to eat more!

If you have tried them leave a comment and let me know what you thought.  If you haven’t try to grab a bag and give them a try, unless you can’t eat legumes and then come back and let me know what you thought!  These are GF, DF, Kosher, NF

 

Happy Gluten Free Snacking.

 

You can check out other Favorite Find Friday items here.

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Gluten Free Banana Bread

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imageWe went to visit friends a while back and she was in the middle of making banana bread.  Now, I don’t like bananas at all.  I haven’t eaten bananas since I was pregnant with my oldest – he’ll be 20 soon!  But I thought that banana bread smelled so good, it didn’t smell like bananas at all.  This was a gluten recipe so I didn’t eat any.  But, my daughter at some and she said it was fabulous.  My friend said it was from the Pioneer Woman’s recipe.  So I immediately looked it up and converted the recipe to GF.  She had baked hers in a large bundt pan.  I didn’t have a large bundt pan, but I have this mini bundt pan, so I used it and I halved the recipe below.  I think you can use whatever pans you have, if you don’t have a large bundt pan.

 

Preheat oven to 350 degrees
Grease and flour baking pans

2 sticks butter, softened
1 cup sugar + 2 Tablespoons
1/2 cup brown sugar
4 eggs
1 1/2 cups mashed ripe bananas

4 cups + 2 Tablespoons GF white flour
2 teaspoons xanthan gum
1 teaspoon baking soda
3 teaspoons baking powder
1 1/2 cup sour cream
3 dashes ground cinnamon

 

Cream butter and sugar.  Add eggs, one at a time.  Mix well after each.  Add mashed banana, beat well.

Combine dry ingredients mix in alternately with sour cream.

Pour into pan and bake.  If you’re using the large pan about 70 minutes.  I used the mini and did it for 30 minutes and then checked for doneness.

Invert on a cooling rack and allow to cool slightly.

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Weekly Menu Plan – week of October 3, 2016

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Gluten Free Always Weekly Menu Plan

 

Monday:  Mac & Cheese and Salad

Tuesday: BBQ Chicken Cornbread (crockpot)

Wednesday: Tacos

Thursday: Chicken Marsala, Rice and veggies

Friday:  Chicken Fried Steak, Mashed Potatoes, Peas

Saturday: My girl’s birthday

Breakfast – Dark Chocolate Raspberry Scones

Lunch – Wings, Potato Pancakes

Dinner – Burgers with Bacon on Buns

Sunday: Loaded Baked Potato Soup

 

More menu ideas here and here.

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Gluten Free Apple Sausage Cheddar Monkey Bread

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imageI have never made monkey bread before but my friend Nancy used to make it.  This is not sweet and I’m not sure why they even called it monkey bread it wasn’t really anything like what my friend used to make, but that’s what the recipe I converted from called it.  I think I’d tend to call it a biscuit bake. Everyone liked it except me… I only thought it was ok.  But, I will make it again, it was pretty easy and a real crowd pleaser. I would change what I did a little…I made it in an small baking dish (approximately 8 X 11, totally a guess, but I know it was small than a 9X13).  Next time I think I will spread it onto a jelly roll pan/edged cookie sheet, I thought it was a little too biscuity/doughy and thick.  It might not be enough to “fill” the baking sheet but I think I’ll try it.

 

1 recipe of your favorite biscuit dough cut into 1 inch pieces (I used Angel Biscuits from my Thanksgiving eBook)
8 oz crumbled breakfast sausage
2 apples, peeled and diced
1 1/2 cups shredded cheddar cheese

Preheat oven to 425 degrees.
Grease baking dish.

In a medium skillet cook the sausage about halfway through, add the apples and continue cooking until the sausage is cooked through.  Toss the sausage mixture with the biscuit pieces.  Spread into baking sheet.  Sprinkle cheese on top.  Bake for 15-25 minutes depending on the size of your baking dish.  When I used the 8X11 I baked 20 minutes and then I checked it and baked 5 more minutes.image

 

 

 

 

 

 

 

 

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