What’s for Dinner Wednesday: Two weeks of meals

5 Feb

Beef Burgundy is a recipe I grew up on and it’s a favorite of mine.

It’s hard to believe that it’s already February. The month of January seemed forever long, mixed in with a couple of cases of the flu at our house, and I was more than happy to turn the calendar page over. Bye-bye January, nice to see you come, nice to see you go.

Now, it’s midweek and we’re about to wrap up our two-week menu, so I thought I’d share it here today to give you some meal inspiration for the weeks ahead. Whenever I can, I include the link to a recipe for you and I even treated you to a brand new recipe which you can find at the end.

Sunday: Chicken Parmesean and pasta

Monday: Sloppy Joe sandwiches and french fries (this is nothing fancy, and out of a can, usually slated for a night I’m not home for dinner.

Tuesday: Beef Burgundy

Wednesday: Teriyaki Chicken Thighs with baked potatoes and snap peas using this recipe for the sauce.

We buy boneless, skinless thighs to make them a little bit healthier.

Thursday: Creamy Avocado Pasta with chicken and grape tomatoes (This was a new recipe for us.  See recipe below.)

Friday: Homemade chicken burgers with salad

Saturday: College kid visit, dinner out

Sunday: Superbowl Sunday (Our contributions: potato skins, chicken wings, Buffalo chicken dip, and chili)

Monday: Soup and sandwiches

Tuesday: DIY Spinach salad (Toppings included chicken strips, pecan halves, Craisins, bacon, Feta cheese, grape tomatoes

Wednesday: Pizza dinner fundraiser night at Blaze Pizza (We love Blaze, it’s one of the only places nearby where we can get gluten-free crust AND vegan cheese on a pizza for our daughter.)

We put out all of the ingredients and everyone adds what they want to their salad.

Thursday: BBQ Ribs, oven-roasted baby bliss potatoes, and veggies

Friday: Pesto salmon (Salmon coated in pesto and baked in foil in the oven)

 

NEW RECIPE

        Here is the new recipe for the Creamy Avocado Pasta along with our minor modifications to the ingredients. We also added chicken to our recipe.  This recipe is a clean eating recipe and I found it here as part of a four-week meal plan. This recipe is from week three but you can find all four weeks here. Thanks so much to Homemade for Elle for the free recipes and meal plans. We have gotten a great deal of inspiration from them.

 

This recipe was new and it was given a thumbs up from all of us.

Ingredients:

`12 oz. whole wheat spaghetti (we used gluten-free and regular pasta)

2 avocados, ripe, halved, seeded and peeled

1/2 cup fresh basil leaves (we used dried basil)

3 cloves minced garlic

Juice from one lemon (we used bottled)

1/3 cup of olive oil

salt and pepper to taste

1 cup cherry tomatoes, halved

Directions

Bring pot of salted water to a boil. Add pasta and cook until al dente. Drain and transfer to a large bowl.

In a food processor, combine avocados, basil, garlic, and lemon juice. Turn food processor on and slowly drizzle in olive oil.

Season with salt and pepper to taste.

Add avocado mixture to your warm pasta and toss until mixed well.

Add in cherry tomatoes and serve warm.

 

 

 

 

 

 

 

Fun Friday: Baked Apple Oatmeal

31 Jan

This was so delicious on a cold winter day.

It’s the weekend and there’s something so great about having a nice, homemade warm breakfast on a weekend morning. Today’s recipe is a perfect one for this weekend or any day.

We originally had this for breakfast earlier this month on Martin Luther King Jr. Day. Being a Monday morning, I knew we could eat it that day and then have it leftover for breakfast or snacks after school during the week too. and baked oatmeal is something my family requests frequently so I knew they’d enjoy waking up to the smell of this baking in the oven on their day off from school.

My initial plan had been to make the same baked oatmeal recipe I always do, substituting in frozen blueberries for the strawberries. But, we were out of blueberries. Then I thought we had frozen peaches, but we didn’t have enough. So, I started searching for a baked apple oatmeal, since I knew we had a few apples on hand. I’m so glad that I did, as this recipe was completely different than the usual one and everyone loved it. I’d definitely do it again. I did one and one-half of this in order to make it fill a 9×13 baking dish and it was a perfect amount.

We opted to add whipped cream on top (we have both regular and dairy-free whipped cream on hand) and I also tried it with maple syrup on top and that was great too. The oats I used were gluten-free and we used soy milk to make it dairy-free but I’ve also used almond milk to make allergy-friendly oatmeal in the past as well. This recipe also calls for walnuts but we don’t usually keep nuts on hand so I didn’t put any in. I happen to also really like pecans and I think chopped pecans would’ve been a good addition to the recipe as well.

I found the recipe on this site, called Once Upon a Chef, and it’s described as a traditional Amish breakfast casserole, which was a perfect description. It was such a great comfort food and it took about an hour total to prep and bake. I encourage you to check out the site itself because it includes all of the nutrition information also, but the ingredients and instructions for a single recipe are copied here as well. I hope you’ll head on over and see some of their other recipes too.

 

I made one and one-half recipes in order to have enough for breakfast and for leftovers.

INGREDIENTS

  • 2 cups old-fashioned rolled oats (not instant)
  • 3/4 cup light brown sugar
  • 1 cup chopped walnuts or pecans, divided
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)

INSTRUCTIONS

  1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
  2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
  3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
  4. Add the milk mixture to the oat mixture, along with the melted butter.
  5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.

 

 

What’s for Dinner Wednesday: Pizza-stuffed chicken from Clean Eating Magazine

22 Jan

This was a savory new recipe that we can’t wait to try again.

We have had the chance to try out lots of new recipes over the past year or so and this one was a family favorite. It’s somewhat similar to the one I posted a few weeks ago, in that it’s pizza-themed and it’s also one from Clean Eating Magazine, but it’s been on my mind so I wanted to share it. We actually have a whole binder of clean eating and gluten/dairy-free recipes we’ve ripped out of various magazine issues over the past year to try out, and this one is one we tried early in October.  It was particularly good as leftovers too, once all the flavors had really had a chance to set in for a couple of days. We’ve actually had success with just about all the new recipes we’ve tried and it’s nice to have new things to try.

The recipe was simple and had easy ingredients that we usually have on hand. It can also be tailored to the things you like or don’t like. We made a gluten-free/dairy-free version and a regular version so that we all could enjoy the new meal.

The magazine feature actually recommends prepping this meal on Sunday and then it’ll be ready to eat later in the week, and it recommends grilling the chicken. We baked ours in the oven.

Here is the recipe as found on the pages of Clean Eating Magazine.

 

Ingredients

  • 4 6-oz boneless, skinless chicken breasts, patted dry
  • 1¼ cups marinara sauce, divided
  •  mozzarella cheese, shredded
  • 12 slices uncured pepperoni
  • 2 tsp dried basil
  • 1 tbsp dried oregano, divided

Preparation

Prep Ahead

1. Cut each breast through the middle to form a 2- to 3-inch pocket, taking care not to cut all the way through. Spread 1 tbsp sauce on inside of each pocket. Divide mozzarella, pepperoni, basil and ½ tbsp oregano among pockets. Close pocket and use a toothpick to secure. Cover and refrigerate for up to 2 days.

The Day Of

2. When ready to cook, preheat grill to medium-high. Pat chicken dry. Brush chicken with oil; season all over with salt, pepper and remaining ½ tbsp oregano.

3. Place remaining 1 cup marinara sauce in a small pan; warm over medium-low heat. Grill chicken until cheese has melted and chicken is cooked through (a thermometer inserted into thickest part of a breast should read 165ºF), 4 to 6 minutes per side. Transfer chicken to a cutting board; tent with foil and let rest for 5 minutes. Serve chicken with warmed marinara on the side.

Fun Friday: Cranberry Chocolate Chip Cookies

17 Jan

These cookies were so delicious and contain one of my favorite combinations.

Happy Friday! I love a long weekend because it gives us more time to cook up something extra special, like cookies.

I found this recipe in Gluten-Free Living Magazine back in October and it was actually featured in a holiday cookie recipe spread in the magazine, in anticipation of the upcoming holiday baking season. However, I love the combination of chocolate and cranberries. In fact, it’s January now and I have a pumpkin-cranberry-chocolate-chip bread in the oven as I write.

Being gluten-free, the recipe calls for a one-to-one all-purpose gluten-free flour, (which means you can take a typical recipe and substitute the one-to-one GF flour for the regular all-purpose flour with no other substitutions or extra ingredients needed) and we do use their recommended brand below. However, I believe you could substitute back the other way too, and instead of using the GF one-to-one flour, you should be able to also use regular all-purpose baking flour in this recipe.

I always use a Pampered Chef small scoop to scoop out the batter, so oftentimes my cookies are particularly round if I don’t think to flatten them out a bit after I scoop them onto the tray. That’s why they are seen this way in my photo above.

This was a quick and easy recipe and it would make a great treat with coffee, tea, milk or whatever your favorite beverage. They also made a great school day or after school snack.

Ingredients:

1 1/2 cups gluten-free all-purpose flour (Bob’s Red Mill Gluten Free 1:1 Baking Flour is recommended by Gluten-Free Living Magazine)

1/2 tsp baking soda

1/4 tsp salt

8 tablespoons butter, melted and cooled slightly (to also make this dairy-free I used Earth Balance baking sticks)

1/2 cup packed dark brown sugar

1/4 cup granulated sugar

1 tsp vanilla extract

1 large egg

3/4 cup dark chocolate chips (to make this dairy-free I used Enjoy Life brand allergy-friendly mini semi-sweet chocolate chips)

3/4 cup dried cranberries

Directions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Whisk together the gluten-free flour, baking soda and salt together in a medium bowl.

In a large bowl, [using a mixer], combine the melted butter, dark brown sugar, granulated sugar, and vanilla extract. Mix until smooth.

Add the egg and mix until combined. The mixture should look like thick caramel sauce. Stop the mixer and add the flour mixture. Mix on medium speed until a thick dough forms. Add the chocolate chips and dried cranberries. Stir until incorporated.

Drop dough, about two tablespoons each, onto prepared cookie sheet. Space cookies about two inches apart.

Bake until golden brown, about ten minutes. Rotate the baking sheets halfway through baking.

Allow the cookies to cool for five minutes and then transfer to a wire rack to cool.

New year, new recipe: Eggplant Pizzas from Clean Eating Magazine

6 Jan

These have been a delicious new addition to our menus.

Happy New Year!

We are five days into 2020 already. Are you used to writing the new year on everything yet? I’m slowly getting there.

I have a brand new recipe for you this week since it’s a new year. It’s one we tried out last year and loved and we’ve made it a couple of times, so it’s worth sharing out.

Last year our middle daughter subscribed to Clean Eating Magazine. We already receive Gluten-Free Living Magazine and we get a lot of recipe inspiration from them, in addition to all the things we see and try online, we’ve tried many recipes from these two magazines as well.

Today’s recipe for Eggplant Pizzas is from Clean Eating Magazine and you click right through to see it. It’s relatively simple to make and it’s definitely a healthier option than regular pizza. It’s also not expensive to make, making it budget-friendly. As with any kind of pizza recipe, this one allows you to tailor your pizzas to how you like them so if you don’t like pepperoni or roasted red peppers, you can skip them. It’s easy to switch up the ingredients as you wish. I like artichoke hearts, pepperoni, olives and roasted red peppers on mine.

You can tailor the ingredients to include the ones you like and leave off the ones you don’t.

Done and ready to eat!

Your Tray or Mine Recipe of the Day: Chocolate Crinkles

22 Dec
Betty Crocker's Cooky Book

Can you spot the Chocolate Crinkle cookie on the cover of our cookbook?

ORIGINALLY POSTED DECEMBER 15, 2011

This recipe is an original to our cookie trays and I like it because it makes a lot of cookies, so it’s not a cookie that you have to ration one per tray or anything like that. You can be generous when you give them out.

I also think these are such pretty cookies, like snowflakes, which is funny for a chocolate based cookie.

They’re easy to make but you do need to make sure you make the batter ahead of time and chill it, so take that into account when you’re doing your planning.

CHOCOLATE CRINKLES

INGREDIENTS

1/2 cup vegetable oil

4 sq. unsweetened chocolate (4 oz.) melted

2 cups granulated sugar

4 eggs

2 tsp vanilla

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp salt

1 cup Confectioner’s Sugar

Chocolate Crinkles on baking sheet

Chocolate Crinkles fresh out of the oven

DIRECTIONS

Mix oil, chocolate and granulated sugar.

Blend in one egg at a time until well mixed.

Add vanilla.

Measure flour by dipping method or by sifting (I really just measure. I’m not sure what either of those methods are, although it says See p. 5 to find out what the dipping method is.)

Stir flour, baking powder and salt into oil mixture.

Chill several hours or overnight.

Heat oven to 350 degrees.

Drop teaspoonfuls of dough into confectioner’s sugar BEFORE rolling into balls. Roll in sugar, shape into balls. (This is how you get the snowflake look when they bake.)

Place about 2″ apart on greased baking sheet.

Bake 10-12 minutes. Do not overbake. Makes about six dozen cookies.

Three tiered cookie rack with crinkles

This recipe is the whole reason why I wanted this three tiered cooling rack this year. It makes a ton of cookies!

Baking with the kids

Many hands make light work. Messy work, but light work. Powdered sugar everywhere!

Your Tray or Mine: Grinch Crinkle Cookies

21 Dec
Red and green crinkle cookies were new for me this year and I wanted everyone to be able to enjoy them.

Red and green crinkle cookies were new for me this year and I wanted everyone to be able to enjoy them.

ORIGINALLY POSTED DECEMBER 22, 2015

It seems to me that our family often has their “ah ha moment” in regards to what’s been bothering their stomachs *right* before the holidays, whether it’s Thanksgiving, Christmas or New Year’s.

Although I’m always so happy we’ve figured it out and can help them, I always find it totally and completely overwhelming trying to figure out our traditional holiday meals versus their new health and wellness needs. I want everyone to feel good, and yet I want everyone to be able to partake in our usual favorites, whether it’s grilling and eating pumpkin bread in our pjs in front of the television on Thanksgiving morning, or whether it’s making and eating all our favorite Christmas cookies from recipes we’ve held near and dear through the years.

It’s very challenging.

Very.

With our new gluten free needs, I found myself completely overwhelmed, trying to immediately figure out what we needed for Thanksgiving, but while doing so, knowing that Christmas was literally right around the corner, and that holiday for us, had visions of flour and gluten dancing in my head. We normally bake dozens and dozens of our favorite Christmas cookies every year, and it’s a tradition I have held near and dear to my heart since growing up baking with my mother and it’s something I’ve passed on to my children as well. In addition to our old favorites, each year I also will often try out a new recipe and with that, I’ve added a few new favorites to our traditional list as well.

As I searched, scrolled and pinned, I tried to make heads or tails of what I was going to do. I saw many holiday cookie recipes online, and although they looked good enough, they weren’t *our* holiday cookie recipes and I knew that no matter how good they might be, it wouldn’t be good enough for us. I wanted everyone to be able to enjoy our old favorites and any new favorites we might find this year.

Winner, winner! This was the flour blend I decided to try for our cookies this year.

Winner, winner! This was the flour blend I decided to try for our cookies this year. I measured cup for cup as I would have in my regular recipes, as it said you could.

Finally, after avoiding the thought process for a while between Thanksgiving and Christmas, last week I decided to attempt to make our own recipes using gluten free flour. Specifically, I opted to use the Pillsbury gluten free flour blend which already included the various types of flour I’d seen in from-scratch recipes as well as the needed amounts of xanthan gum that is needed to hold the flours together.

I tried a new recipe for Grinch Crinkle cookies that I thought were adorable. I opted to use them for a cookie swap and instead of doing just green, I split the batter, which is made with a vanilla cake mix, and make red AND green. How cute is that??? Very, very cute. They were a big hit.

We'd already successfully used this for cupcakes, so I was willing to give it a go for Grinch Crinkle cookies too.

We’d already successfully used this for cupcakes, so I was willing to give it a go for Grinch Crinkle cookies too.

Luckily, I could make the red and green batch above to take with me Saturday night and use a gluten free cake mix from Betty Crocker for another set. Purple and sparkles were requested but I stayed with the Grinch Green theme. This time.

The cake mix worked out great, and these will be a keeper in our yearly baking for sure. I even see them as being red and blue with white chocolate chips around July 4. Wouldn’t that be adorable? It would. I’m sure of it.

These gluten free Grinch Crinkles were not mixed in with the red and green cookies above. They stayed at our house and got all thumbs up from everyone!

These gluten free Grinch Crinkles were not mixed in with the red and green cookies above. They stayed at our house and got all thumbs up from everyone!

And so, here it is, two days before Christmas Eve, and I’m on a roll. I’ve made a totally gluten free set of Grinch Crinkles, Snickerdoodles, Chocolate Chip Butterballs, Chocolate Thumbprints, Holiday Chex Mix, and I have more to come. A few more, anyway. You can find all the recipes by clicking on the titles and see if any of them work for your dietary needs! I use I Can’t Believe It’s Not Butter to reduce the fat also, so they’re not too bad in that department either. Overall I find that the batters are coming out almost the same. Maybe a bit more crumbly but not awful by any means, and definitely workable 100% of the time. The cookies taste the same, I’ve made sure to taste plenty of them just to deliver a valid verdict for you!

I wish everyone who celebrates the upcoming holidays this week a Merry Christmas and a Happy New Year! Blessings to you and yours for health and happiness always!