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Weekly Menu Plan week of August 29, 2016

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Gluten Free Always Weekly Menu Plan

 

Monday:
Coconut Curry Chicken
Coconut Rice (make double for later in week)
Carrots

Tuesday:
Mac & Cheese
Veg or Salad

Wednesday:
Outback Alice Springs Chicken
Mashed Potatoes or Baked Potatoes
Veg or Salad

Thursday:
Balsamic Glazed Steak Tips
Roasted Veggies
Salad

Friday:
Salsa Verde Honey Lime Chicken Rice Bake
Salad

Saturday:
Tater Tot Casserole

Sunday:
Chicken Apple Stew

 

Share your menu plan in the comments or your best menu planning tips!

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Weekly Menu Plan week of August 22, 2016

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Gluten Free Always Weekly Menu Plan

 

Monday:
Chicken Fried Steak
Mashed Potatoes
Peas

Tuesday:
Teriyaki Chicken
Rice
Roasted Broccoli

Wednesday:
Polish Sausage
Roasted Veggies

Thursday:
Bacon Wrapped Chicken
Sides

Friday:
Green Steak aka Parsley Garlic Steak
Baked Potatoes
Veggies

Saturday:
Lime Cilantro Chicken (Freezer to Crockpot)
Tortillas

Sunday:
Chicken Dumpling Soup

 

Share your weekly menu plan in the comments!

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Gluten Free Lemon Garlic Thyme Chicken

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Lemon Garlic Thyme Chicken

This is another family favorite.  We love it with potatoes and corn on the cob.

Marinade:

1/3 cup extra virgin olive oil
Juice of one lemon
Zest of one lemon
1 teaspoon dried or 2 teaspoons fresh thyme, stripped from stem
2 garlic cloves, minced
1 teaspoon salt
Several grinds of fresh pepper OR 1/2 teaspoon ground pepper

Chicken breasts or tenderloins (I used about 10-12 tenderloins)
Morton’s Nature Season

Season chicken with Morton’s.

In a large gallon ziplock bag combine the marinade ingredients. Add seasoned chicken. Zip bagged shut, squeeze out the air as much as possible and squish it all around to coat chicken.This can be a quick marinade or a longer marinade (which makes it a bit better).  I’ve done it for 20-30 minutes and 2-3 hours.

I cooked this on the grill – medium to medium high. 6-7 minutes per side.  Don’t overcook or they will be dry.

You could cook them on the stove top or in the oven too.

I usually make a flavored butter (aka compound butter) to go with this, it’s also amazing on the roasted potatoes and corn on the cob.

Lemon Garlic Thyme Butter
4 Tablespoons softened butter
Zest of 1 lemon
1 Tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme

Mix to combine and serve with chicken.

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Favorite Find Friday: Graham Crackers

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Honey Grahams

 

It’s been quite a while since I’ve posted any of these Favorite Finds…. This was a good one though.  When I first when gluten free I never used Pamela’s products because she used a lot of almond flour to make her products and since I’m allergic to almonds…..well I didn’t use them.  But, now she has numerous products that are nut free.

If you’ve been looking for a great GF graham cracker I think these are it!  They are not quite as thin and crispy as a traditional gluten graham cracker, but the flavor is amazing and they make a great s’more.  If you haven’t tried them I think you should definitely try them.  They also make a cinnamon one.  I didn’t prefer them, though my kids loved them just as much.  I thought the clove was very strong and I didn’t prefer that.

Do you have a favorite GF graham cracker?

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Menu Plan Week of August 8, 2016

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Gluten Free Always Weekly Menu Plan

 

Summer is starting to wind down.  Trying to get things ready for school to start back up and getting into a more rigid routine.  We still have a couple of fun things planned for this month but September will be coming in fast and hard.

 

Monday:
Hawaiian Hula Chicken
Rice
Carrots

Tuesday:
Burgers
Roasted Cauliflower

Wednesday:
One Pot Chicken, Potato, Green Bean Casserole

Thursday:
Pot Roast with Potatoes and Carrots

Friday:
Garlic Brown Sugar Chicken
Veggies

Saturday:
Pizza and Salad

Sunday:
Smoky Paprika Chicken Soup

 

If you have a menu plan share it in the comments!

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Gluten Free Bacon Wrapped Chicken

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This is a family favorite.  I could make this every week and my family would be happy.  It’s an easy recipe, a little effort in the wrapping but other than that quick and easy.

Oven: 400° F – prepare baking sheet cover with parchment or foil for easier clean up.
Grill: Heat grill to medium

1/4 cup brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Morton’s Nature Season (optional)

Chicken breasts  (I used about 10 tenderloins.  So if you use regular breasts maybe 4-5)
5-6 slices Bacon (I used turkey bacon.  I sliced each one lengthwise since the tenderloins were small.  If there’s a lot of overlapping the bacon doesn’t cook.  I’ve never used pork bacon, but I’m sure you could)

 

Combine brown sugar, chili powder, garlic powder, salt and pepper in a shallow dish.

Season chicken on both sides with Morton’s or salt and pepper

Wrap each breast with the bacon and roll in sugar mixture.

Cook in the oven 20-35 minutes depending on the size of the chicken breasts. Turn halfway through

On the grill cook about 7-10 per side.

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Gluten Free Baked Green Beans

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I don’t know if you have the app Snapchat….I’m sure it’s controversial in some ways, but I got it for my kids to have fun with.  You can do all these crazy faces and funny things.  Also, there are these channels that have these videos and articles.  Food Network is one that my daughter and I really enjoy and we were also watching another cooking one, but sadly, the language just randomly popped up and there was one that was the final straw.  All that to say is that this particular recipe was inspired by one of the videos we saw on there.  I won’t recommend or link to it because of what I already said.

This recipe is intended for the oven, but of course I did it on the grill….you may notice some of the burnt sides….I let it go a little too long and my grill was a little too hot.  They still were eaten, though and still pretty good considering.  I have done them in the oven, as well.

 

Preheat your oven (425°F) or the grill med-med high
Prepare your sheet pan with parchment, spray with cooking spray.  If doing it on the grill, I use a grill pan, but I’m sure you could put them directly on the grates

2 eggs, beaten well

3/4 cup crumbs (I used chex plain cereal or GF crackers, but you can purchase GF bread crumbs)
1/3 cup finely grated parmesan
1/2 teaspoon garlic powder
pinch cayenne pepper
1/2 teaspoon Morton’s Nature Season

1 pound fresh green beans

In a large bowl beat the eggs well.  Set aside.

In another dish combine everything else, except the green beans.  Stir or whisk together to combine.

Dip the green beans in the egg and then roll in crumb mixture.

The second time I made this I was a little bit lazy and actually but a bunch of green beans in the egg at one time and stirred to coat and then rolled in crumbs individually.  Just saying….

Bake in the oven for 10-12 minutes.

On the grill you need to turn them or they will get done (or burnt) on one side.  5-6 minutes per side, more or less depending on your grill temp.

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Gluten Free Balsamic Glazed Skirt Steak

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This recipe was found on Pinterest and I think that it said it was Michael Symon’s recipe, but I can’t find it right off to link to original.  I was a little skeptical about the amount of balsamic vinegar, but I decided to try it anyway and boy am I glad.  It was so good, a little tangy from the balsamic and a little sweet from the brown sugar, so much flavor.  I really wanted it to be a bit more rare, just a bit, but even with cooking it more than I wanted it wasn’t dry at all.  Super simple recipe.  You want to marinate it overnight for the best results.  I think I put mine in the marinade at lunch the day before but he recommended in the recipe a minimum of 2 hours, but preferably overnight.

1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup extra virgin olive oil
Morton’s Nature Season (optional)
Salt & Pepper

1-2 pound skirt steak or whatever kind of meat you’d like, I would try this with venison too

I put all the ingredients in a gallon bag.  Squeeze out air as much as possible and then squish around to get the meat covered well.

Refrigerate minimum 2 hours, preferably overnight.

Take the meat out of marinade and grill.  I’m not sure how long I grilled it.  I tried to use this technique,but I think I’d go with a thermometer next time, so that I can get it a bit more rare.

 

 

 

This is a little more done than I would've like, but it was amazing, juicy and delicious

This is a little more done than I would’ve like, but it was amazing, juicy and delicious

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