Monthly Archives: August 2016

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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.