Categotry Archives: Gluten Free

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Menu Plan Monday – February 28th, 2011

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Monday
Pizza
Salad


I make the crust with Bob’s Red Mill Gluten Free Pizza Crust.  I actually get three crusts out of one bag.  I use the Pampered Chef Stones – 1 large bar pan, 1 large round and 1 rectangle.  It’s a bit of work but after making the dough and letting it sit, as directed, I separate into three parts and spread with a wet spatula and/or wet hands to spread it out into the pans.  Try to do this as evenly as possible, otherwise when you bake it it will have some places that get more baked than others.  This makes a thinner crust that cooks better.  If you don’t mind the crust being kind of thick and not crispy then you can make one or two crusts, but my family and I prefer this method.  Also, I bake it 10-15 minutes before adding sauce and toppings.

Tuesday
Biscuit Topped Beef Pot Pie

Wednesday
Chicken Rice Bake

Thursday
Pasta Carbanara – I will use Tinkyada GF Brown Rice Pasta
Veggie – maybe zucchini
Garlic Biscuits

Friday
PF Chang like Lettuce Wraps

Saturday
Beef (Venison) Roast (Hopefully in the crockpot)
Potatoes
Carrots

Sunday
Chicken Enchilada Bake

I will try to get some of the recipes up on the blog soon.

For more great menu ideas head over to orgjunkie.com

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Rice Bake Casserole

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I adapted this recipe from this recipe.  You can play around with it as far as cheeses and the greens.  It’s super easy and a great way to use leftovers.

2 Tablespoons olive oil or butter
1 small onion, minced
Pinch cayenne
Season Salt – I use Morton’s and/or Kirkland’s no salt seasoning
1 package frozen spinach/kale/collard greens, thawed, drained and chopped (I have also used fresh spinach, uncooked)
1 cup milk (or chicken stock)
2 eggs
2 cups shredded cheese – sharp cheddar or Mexican blend
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped basil leaves
(I use dried spices as I don’t usually have fresh spices on hand and you use about 1/4-1/2 the amount)
Salt & pepper

I add leftover chicken to this too for us or you can  leave it vegetarian.

Preheat oven to 350°.  Butter a large casserole dish.

Saute onions with olive oil and cayenne until translucent.  Add the
greens and cook for 3-10 minutes.  If you’re using collards, they need a
longer cook time, shorter on the spinach.  Set aside.

In a large bowl, which together milk and eggs.  Add the cheese, rice,
parsley, thyme, basil and spinach mixture and combine well.  season with
salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese.  bake for 30 minutes and serve piping hot.

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