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Monday, May 26, 2014

Our Weekly Menu {Gluten Free} 05.25.14

Welcome to another weekly menu plan!  Do you plan a weekly menu?  Since we started intentionally menu planning, we are buying less, spending less, wasting less, eating out less and loving how easy our weeknight dinner preparation has been!  Here's our gluten free menu for the week.  We are loving this warmer weather and grilling outside more often.  Enjoy!

SUNDAY: Avocado-Cucumber Sushi Rolls *recipe coming soon

MONDAY: Steak Tacos with Corn Tortillas

TUESDAY: Chicken and Fresh Veggie Kabobs

WEDNESDAY: Shredded Barbecue Pork Sandwiches with Fresh Spinach Salad *recipe coming soon

THURSDAY: Turkey Meatloaf, Roasted Rosemary Potatoes and Fresh Steamed Broccoli



Check out all Our Weekly Menu posts for more ideas and inspiration.
Follow Wholesome Dinner Tonight on Pinterest where you can eat with your eyes!

I'm linking up with Jo-Lynne's, Real Food Recipe Roundup over at Musings of a Housewife


...click here for the recipe!

Sunday, March 30, 2014

Beef and Vegetable Stew in the Slow Cooker {Gluten Free}


Looking for a warm and hearty stew to make in the slow cooker? This one is super tasty and the kids loved it. You can also use a beef chuck roast, which I have done when they go on sale two for one at the grocery store.  Additionally, you can always add other vegetables such as carrots, parsnips or turnips.  Serve this up with some of our gluten-free biscuits on the side and enjoy!
I'm linking up with Jo-Lynne's, Gluten Free Weekly Meal Plan over at Musings of a Housewife
                                            

Recipe: (serve 4 or if you use more meat up to 6)
Ingredients:
1-1.5 pounds Beef stew meat, very lightly salted (or you can also use a beef chuck roast 1 1/2-2 pounds - no need to cube it)
2 tablespoons White Rice Flour
6-8 small (lime sized) golden or red potatoes, leave whole (half if larger)
3-4 stalks celery, sliced
1/2 white onion, sliced into large chunks - Save the other half of the onion using this trick
1 teaspoon Italian Seasoning
1/2 teaspoon dried thyme, rolled gently between fingers to release the oils
1/4 teaspoon garlic powder
1 teaspoon salt
5 1/2 - 6 cups water
8 oz whole, baby Bella mushrooms, rinsed
--------------------------------
2 tablespoons white rice flour
1/3 cup water

Directions:
1.  Heat a large pan over medium high heat, add beef cubes and begin to brown on all sides, about 2-3 minutes.


Sprinkle beef with about 2 tablespoons of white rice flour and flip to coat all sides and continue browning about 2-3 minutes more. We're looking for nice browning on the meat, not cooked through.
2. While meat is browning, add potatoes, celery, onion, Italian Seasoning, thyme, garlic powder and salt to the slow cooker.
3. Once meat is browned on both sides, remove from pan and add to the slow cooker on top of the vegetables.  Add about 1/2 cup of water to the hot pan and deglaze it, gently stir up all the yummy bits from the bottom of the pan.

After about 1 minute, pour the liquid from the pan over the meat.

4. Arrange mushrooms over top of the meat.  Add additional 5 - 5 1/2 cups of water, or until meat is nearly covered in water.
5.  Cook on low for 8-10 hours.  About 1 hour before serving, combine 2 tablespoons rice flour with about 1/3 cup of water and add mixture to the slow cooker to thicken your sauce.  Season to taste.  Serve hot with some gluten-free biscuits on the side.

{Make ahead} For those days you know you will be busy, even too busy to brown the meat for the slow cooker...Follow all the directions through number 4, place lid on the slow cooker and refrigerate overnight.  If your slow cooker does not have a silicone seal, you may want to cover it with plastic wrap before putting the lid on to prevent your fridge from smelling like onions.  The next day pull the slow cooker out of the fridge about an hour before you plan to start cooking, then turn it on and cook as per #5 above.

*this post contains affiliate links
...click here for the recipe!

Monday, March 3, 2014

Gluten-Free, Grain-Free Brownies {Paleo}

 We had company over for dinner last week and I made brownies for dessert.  I wanted to be sure my hubby had some kind of dessert as well.  These turned out more like a chocolate bread than a super sweet brownie, which is great for those that don't like a lot of sweet.  They have a good texture and a great cocoa flavor.  If you are okay with chocolate chips, I think a few sprinkled on top of the batter before baking would really be a nice sweet touch.  The plate was empty by the next day and the kids enjoyed them too.

Recipe (makes about 9-12 squares)
Ingredients:
1 cup Organic Creamy Almond Butter
1/3 cup Organic Agave Nectar
1 egg
1 teaspoon good quality Vanilla
1/3 cup Cocoa Powder
1/2 teaspoon baking powder

Directions:
1. Preheat oven to 350'F.  In a mixing bowl combine wet ingredients; almond butter, agave, egg and vanilla.
2. Slowly add the dry ingredients to the wet, stir to combine.
3. Bake in a greased 8"x8" glass baking dish at 350'F for 20-22 minutes until set and sides begin to pull away form the glass..
4. Let cool then slice into squares and serve.



*this post contains affiliate links
...click here for the recipe!

Tuesday, February 25, 2014

Gluten-Free, Grain-Free Biscuits {Paleo}

These biscuits are my attempt to find a tasty warm "bread" for my hubby to enjoy with all the soups and stews I make.  These are gluten-free and grain-free, which is what he prefers, so they are more dense like a biscuit. You can detect a hint of coconut from the coconut flour but we are used to it and like it now.  If you are looking to try a grain-free option or perhaps you are entertaining for someone who avoids grain, gluten and dairy, this is one to try.  You can double the recipe to make about 1 dozen and you can still fit them all on one baking sheet because they do not rise during baking.  Enjoy!

Recipe: (makes 6-8 biscuits)
Ingredients:
3/4 cup Coconut Flour
3/4 cup Tapioca Starch (Flour)
1 teaspoon salt
1 egg
3/4 cup warm water
1/4 cup Avocado Oil

Directions:
1. Preheat oven to 350'F.  In a mixing bowl combine the dry ingredients; coconut flour, tapioca starch and salt
2. In a separate bowl combine wet ingredients. Whisk the egg and add in the water and oil.


3. Pour wet ingredients over dry ingredients and gently stir until combined.  If too dry, add 1 more tablespoon of water.

4. Scoop about an ice cream scoop size amount of dough into your hand and gently roll into a ball.

5. Place biscuits on a Silpat-lined baking sheet and bake at 350'F for 33-35 minutes or until biscuits are a deep golden all over. {cooking times will vary, you are looking for a deep golden color.  When doubling the recipe I typically add 2-4 minutes to the cook time}



6. Enjoy plain or with a drizzle of honey!


*This post contains affiliate links
...click here for the recipe!

Sunday, February 23, 2014

Our Weekly Menu 2.23.14 {Gluten-Free}

Hello there!  Here's what we're fixing up this week.  There isn't much better than enjoying my hubby's homemade gluten-free pesto pizza on a Sunday night.  He made a double batch of pesto for me to use on Wednesday's pasta and always tries to make enough pizza for left-over's so we get to enjoy it again on Monday for lunch.  Hope you are having a great week and that these recipes may help inspire you for dinner tonight!

SUNDAY:  Chicken kale-Pesto Pizza with Sun-dried Tomatoes {Gluten-Free}

MONDAY: Whole Chicken Roasted in the Slow Cooker with Roasted Potatoes and Steamed Broccoli

TUESDAY: Tamale Pie with Turkey, Black Beans and Corn

WEDNESDAY: Spring Vegetable Saute with Pesto Pasta and Chicken Sausage

THURSDAY: Chicken and Rice Soup with Gluten-free, Grain-free Biscuits

FRIDAY: Pumpkin Chili with Gluten-free Cornbread

SATURDAY: take out!!


Check out all Our Weekly Menu posts for more ideas and inspiration.
Follow Wholesome Dinner Tonight on Pinterest where you can eat with your eyes!

I'm linking up with Jo-Lynne's, Gluten Free Weekly Meal Plan over at Musings of a Housewife
&
 Menu Plan Monday at orgjunkie.com

...click here for the recipe!

Sunday, January 26, 2014

Our Weekly Menu {Gluten Free}

We've made the move from California to Michigan and in the middle of January no less.  Let's just say the weather is very different.  Aside from being snowed in a few days, we are loving it!  It's been such a fun experience so far.  We are hopefully going to close on our house this week and be able to move in soon.  Once we're unpacked and settled I plan to do some more recipe testing and more posting here. For now, I leave you with our weekly menu, filled with warm comfort foods.  Check out the links below for lots of great meal time inspiration.

SUNDAY: Spinach Rice Casserole with green salad

MONDAY: Tostadas

TUESDAY: Chicken and Rice Soup

WEDNESDAY: Pizza night while Daddy works late; I usually add a few fresh toppings to a frozen pizza for me and the boys

THURSDAY: Corn Flake Crusted Chicken with Broccoli Mashed Potatoes and salad

FRIDAY: Pumpkin Chili with gluten-free Cornbread

SATURDAY: Chicken Vegetable Stir-Fry

Check out all Our Weekly Menu posts for more ideas and inspiration.
Follow Wholesome Dinner Tonight on Pinterest where you can eat with your eyes!

I'm linking up with Jo-Lynne's, Gluten Free Weekly Meal Plan over at Musings of a Housewife
&

 Menu Plan Monday at orgjunkie.com

...click here for the recipe!




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Recipes listed as gluten free assume you are using gluten free ingredients when sauces or chicken stock, etc is listed. wholesomedinnertonight.blogspot.com has no control over where you get your ingredients, and which sources/brands of individual ingredients are used in your cooking. Thus we cannot guarantee that the end product you create will be gluten-free.

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