Thursday, December 20, 2012

Chicken Pesto Pizza with Sun Dried Tomatoes {Gluten Free}

Remember when I mentioned that we got a goodie box from Udi's with products to try?  Well there were some pizza crusts in there {tip: we froze them until we were ready to use them} and this week we put them to good use.  The Udi's gluten free pizza crust are so easy to work with, no prep needed just pile on your sauce and toppings.  They cooked up quickly and had a great toasty flavor and crispy thin crust!  We topped ours with our Basil-Kale Pesto sauce, grilled chicken slices, sauteed mushrooms and a sprinkling of tender sun dried tomatoes and goat cheese.  Bake per package directions until piping hot and fragrant.  It was out of control deelicious and the colors; so festive for Christmas.

Speaking of Christmas festivities, here are a few recipe ideas; things to make or take when celebrating with family and friends.

Appetizers/Sides:
Turkey "party" meatballs *substitute gluten free breadcrumbs
Bruschetta *use Udi's white sandwich bread, sliced in half
Chicken Satay Skewers with dipping sauce
Homemade Salsa
Spinach and Edamame Hummas Dip
Gluten Free Mushroom Fennel Stuffing

Sweet Treats:
Cinnamon Swirl Coffee Cake {Gluten Free}
Raspberry Sconies {Gluten Free}
Lemon Yogurt Cake {Gluten Free}
Black Bean Brownies {Gluten Free}
Chocolate Chip Oatmeal Millet Cookies {Gluten Free}

Merry Christmas to you sweet readers!  
May all your family gatherings be special 
and filled with tasty eats.  Enjoy!


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


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!


...click here for the recipe!

Thursday, December 13, 2012

Dinner For New Parents; Blessing A Family After The Birth Of A Baby.... {Taco Kit, Homemade Salsa, Brownies, Banana Bread, Gluten Free}

It's hard to believe it's been five and a half years since our first baby was born, now we have three beautiful sons.  With each new baby we have been hugely blessed by friends and family who step up to help us transition as we add a new member to our family.

I personally go into a baby fog for those first few weeks and meal planning is not even on my radar.  It's a combo of lack of sleep and just being completely absorbed with falling in love with a new tiny person.  My hubby is left with keeping everything else going {which he does wonderfully} so a dinner meal dropped off by friends is a huge blessing.  Having experienced this blessing first hand I love to bring meals to friends to give them a break too.

This Taco Kit Dinner is one I've made several times this year and all the families seemed to really like it.  It's simple to prepare and package and it's one that the receiving family can really customize to their liking.

Taco Kit Recipe: {serves a family of 4}
Ingredients:
1 pound lean ground turkey
2 Tablespoons of your favorite taco seasoning (or homemade taco seasoning)
1/4 cup water
1 (15oz) can black beans, drained & rinsed
romaine lettuce, chopped
garden fresh tomatoes, diced
fresh cilantro, chopped
red onion, finely diced
1 fresh lime, sliced into wedges
1 cup cheddar cheese, shredded
1 avocado, perfectly ripe {keep this whole so they can slice it just before eating}
1 package tortillas

Directions:
1. Brown the turkey in a large saute pan over medium high heat, breaking it up with a wooden spoon, until cooked through and no longer pink.  Add the taco seasoning and water and stir until well combined.
2. Add the black beans and stir to combine.  Let cool slightly then transfer meat mixture into a container suitable for transport, I like to use a disposable loaf tin with lid.


3. In a separate container, {I use a pie plate-size disposable tin} arrange the lettuce, tomatoes, cilantro, red onions and lime wedges.  Place shredded cheese in a plastic zip top bag.

Now a taco kit is a great dinner all on it's own but I like to add some extras for the new family!  I include some of our Homemade Salsa in a mason jar along with a big bag of tasty tortilla chips.

And what's dinner without dessert?  I usually fix up an easy box brownie mix {I add applesauce instead of oil}.  For a gluten free option I make our Black Bean Brownies.  I also like to add in some banana bread for a quick breakfast the next day or a tasty snack.  I bake the bread in mini loaf pans and once cooled, I wrap them in parchment paper and tie with some baker's twine.  I will make our tasty gluten-free, dairy-free banana bread if a family has allergies.


Finally, I see this as the perfect opportunity to slip in a little gift for the new baby.  Perhaps a handmade bib, burp cloth or receiving blanket, which I wrap simply with brown postal wrap and baker's twine and add a hand stamped label.  I always try to include a small gift for the older siblings, they're going through big changes too.  Something they can do QUIETLY and on their own, my go-to is fun new coloring or sticker books.  Place everything snugly in an open top box and deliver a "night off from cooking" to the new parents!
...click here for the recipe!

Mushroom Fennel Stuffing {Gluten Free}

This is a tasty stuffing I made to go along side some roasted turkey, perfect for any holiday meal.  I received some products from Udi's to try and the sandwich bread is perfect for this recipe.  We already use and love the Udi's sandwich bread for you know, sandwiches but this was a fun way to use it to recreate a favorite holiday side dish we could all enjoy.  I added savory mushrooms and fennel in addition to the traditional celery, as well as some fresh herbs, which gives it a great depth of flavor.  Enjoy!

I got these goodies in the mail from Udi's along with some great coupons!

I didn't waste any time cracking open those snicker doodle cookies and they did not disappoint.  They are just as I hoped, perfectly dense and chewy, with that classic snicker doodle cinnamon and sugar sprinkle, dee-licious!  The Pizza Crust is next on my list to try, I bet it will be amazing with our Kale-Basil Pesto on top!

Mushroom Fennel Stuffing Recipe: (serves 8-10)
Ingredients:
2 loaves Udi's Gluten Free Sandwich bread (either white or whole grain)
1 Tablespoon butter, softened
16 ounces baby bella or portabello mushrooms, sliced
1-2 Tablespoons olive oil
4 celery stalks, sliced
1 small fennel bulb, diced, green stems and fronds removed & saved for another use
4 Tablespoons butter
3 Tablespoons flat leaf parsley, chopped
5-7 fresh sage leaves, julienne
1 teaspoon fresh thyme leaves, stems removed
3 cups Organic Low Sodium chicken broth
3 eggs, well whisked
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
1. Preheat oven to 450'F.  Lightly butter your bread slices, place them on a baking sheet and bake about 5 minutes until just golden, flip over and bake an additional 2-3 minutes staying close to the oven to avoid burning.  Let cool.


2. Turn oven down to 350'F.  Cut each bread slice into about 9-12 cubes or break into small pieces with your hands and transfer to a large mixing bowl.
3. In a large pan saute mushrooms in 1 tablespoon of olive oil for about 5 minutes.  Add celery and fennel and saute another 3-4 minutes until all veggies are softened and fragrant.  Add in 3-4 Tablespoons of butter and melt into the vegetables.  The butter is optional but I like the huge flavor it gives the dish.  Pour warm vegetables over the bread cubes.
4. To the bowl with the bread cubes and sauteed vegetables add the parsley, sage, thyme, chicken broth and eggs (be sure you whisk them beforehand).  Add salt and pepper and stir to combine.
5. Pour mixture into a large baking dish (13" x 9" dish or a large, oven safe, Dutch oven) coated with non-stick cooking spray, cover with lid or foil and bake at 350'F for 45 minutes, removing the foil or pot lid for the last 15 minutes of cooking to get a nice crispy top.
...click here for the recipe!

Sunday, December 2, 2012

Kale-Basil Pesto {Gluten Free, Vegan}

This is a vegan twist on our Fresh Basil Pesto with the addition of some nutrient packed, flavorful and earthy kale.  Who doesn't love pesto?  Our boys were licking their plates and asking for more.  Tonight we poured it over some tasty radiatori shaped quinoa pasta with chicken (sub in some more veggies if eating vegan/vegetarian) and broccoli.  We've also enjoyed it as a topping for our gluten free pizzas with chicken and grilled mushrooms sprinkled on top.  Enjoy!

Recipe: Makes about 1.5 - 2 cups of pesto; enough for pasta for 6-8 servings or two pizzas
Ingredients:
2 cups basil leaves, about two handfuls
4-5 cups of kale leaves (stems removed and discarded)
1/3 cup pine nuts
1/2 cup extra virgin olive oil
1 Tablespoon fresh squeezed lemon juice
3 cloves of garlic (optional)
2 teaspoons salt 

Directions:
1. Add basil, pine nuts, olive oil, lemon juice, garlic and salt to food processor and pulse for 30 seconds scraping down the sides as needed.
2. Add in the kale leaves 2 cups at a time and pulse until smooth.
Serving Ideas: cut defrosted chicken breast into strips and coat with pesto and bake in a 425'F oven for 15 minutes or until 160'F internal temp. Put on sandwiches, toss with pasta or use as a delicious pizza sauce topped with chicken and mushrooms.


*Edited to Add: We also love using raw cashews and lime juice as a substitute for the pine nuts and lemon juice.  Give it a try!

...click here for the recipe!

Saturday, November 24, 2012

Butternut Squash Soup {Gluten Free}

Well our Weekly Menu Plan morphed from butternut squash risotto to butternut squash soup when the kids and I came down with the sniffles.  My hubby made this for us and it really hit the spot.  It's a sweet, savory and hearty soup perfect for a chilly fall evening.  Enjoy!

Recipe (serves 6)
Ingredients:

1 butternut squash, peeled, seeding and cut into cubes
1 large fennel bulb, green stems removed and saved for another use, diced
3 medium carrots, chopped
3 Tablespoons olive oil
2 celery stalks, chopped
3 cloves garlic, diced
6-8 rounds of lean uncured Canadian Bacon, diced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
5 fresh sage leaves, julienne
1/4 chopped fresh flat leaf parsley
8 cups water
grated Parmesan cheese for garnish
Directions:
1. In a large soup pot over medium high heat add butternut squash cubes, the whites of the fennel bulb, carrots and olive oil and saute for 3 minutes.  Add the celery and garlic and saute another 5-7 minutes or until veggies are tender and fragrant.
2. Add in Canadian Bacon and saute 2 minutes.
3. Add in salt, thyme, sage, parsley and water and bring to a gentle boil.  Reduce heat and simmer for 30 minutes.
4. Blend soup with Immersion Blender right in the pot or, working in batches use a blender to puree soup.  Add more water to reach desired consistency and salt and pepper to taste. Sprinkle with Parmesan cheese for garnish.
...click here for the recipe!

Wednesday, November 21, 2012

Our Weekly Menu {Gluten Free} 11.18.12

Here's what we're fixing up this week.  Happy Thanksgiving everyone!

SUNDAY: Chipotle-esk Burrito Bowls

MONDAY: Tostadas - yes, we eat these at least twice a month.  What can I say...family fav!

TUESDAY: Chicken and Mushroom Kale-Pesto Pizza with Bob's Redmill GF Pizza Crust Mix

WEDNESDAY: Turkey Meatloaf with roasted broccoli and zucchini

THURSDAY: Thanksgiving with family, we're bringing Fennel Mushroom Stuffing made with Udi's Bread

FRIDAY: Butternut Squash Risotto with grilled chicken and a fresh green salad

SATURDAY: Potato Kale Soup


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, October 21, 2012

Our Weekly Menu {Gluten Free} 10.21.12


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!  Looking forward to some warm and hearty soups this week as we are expecting cooler weather and some rain!  


MONDAY:  Chicken Teriyaki {Crock Pot} with Jasmine rice

TUESDAY: Mushroom Pesto Pizza with Homemade Basil Pesto using Bob's Redmill Gluten Free Pizza Mix 

WEDNESDAY: Baked Chicken Marsala with Roasted Potatoes and Steamed Green Beans

THURSDAY: Split Pea Soup


SATURDAY: Friend's Birthday Party!

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, October 14, 2012

Our Weekly Menu {Gluten Free} 10.14.12


Hi there!  Welcome to another weekly menu, our attempt at saving time & money during the week by planning out our meals one week at a time.   The weather is cooling down now and fall is in full swing and we are loving warm, hearty soups and stews.  My potato kale soup has been a huge hit with the kids (& the adults) so it's back in the rotation for this week by popular demand from our 2 1/2 and 5 1/2 year old boys.  What are you cooking up this week?
SUNDAY: Whole Chicken in the Crock Pot with Roasted Broccoli and Trader Joe's Mushroom Risotto

MONDAY: Sesame Garlic Pork Tenderloin with Roasted Rosemary Potatoes and Sauteed Haricots Verts (aka skinny green beans) with mushrooms

TUESDAY: Tostadas

WEDNESDAY: Tamale Pie with Fresh Green Salad


FRIDAY: Baked Potato Bar: some will have Sweet Potato Bar and others regular potatoes with Turkey Chili

SATURDAY:  Potato Kale Soup


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!

Saturday, September 29, 2012

Potato Kale Soup {Gluten Free}

I'm trying to get excited for fall and my favorite, warm soups, but it's still 95 degrees here, which makes it alittle hard.  No matter, we just cranked the AC up and enjoyed our warm and savory soup while it felt like summer outside.  This is a spin off from our old favorite Potato Leek Soup and it turned out great.  I used lean Canadian bacon rounds instead of bacon and a tiny sprinkling of jack cheese instead of cheddar. We loved the rich green color from the kale and creamy texture without the cream. The real test...both my big boys asked for seconds! Enjoy!

Recipe: (serve 4-6)
Ingredients:
1 tablespoon butter
8-10 small round slices of Canadian bacon, diced and divided in half (or 2-3 slices regular bacon)
1 large bunch kale leaves, chopped, thick stems removed
6 cups Organic low sodium chicken broth
1 tablespoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 pounds small golden potatoes such as Yukon, cubed
Directions: 

1. In a large soup pot over medium high heat, melt butter and add HALF of the diced Canadian bacon, cook about 5 minutes, stirring frequently until slightly brown and rendered.
2. Add chopped kale leaves and continue cooking until wilted, about 5 minutes more.  Add 1/2 cup of the chicken broth to deglaze the bottom of the pan (wash off all the tasty bits)


3. Add thyme, garlic powder, salt and potato cubes and cover with remaining chicken broth.  Bring to a gentle boil then reduce heat to low, cover and simmer for about 30 minutes until potatoes are very soft.
4. Using an Immersion Blender puree the soup right in the pot being sure to keep your stick blender at a slight angle. Or if you are using a traditional blender or a food processor, work in batches pureeing the soup until smooth then return it to the pot. Season to taste.

5. Warm the remaining Canadian bacon, dice and use as a tasty garnish. Serve topped with remaining diced Canadian bacon and shredded cheese {and a hunk of french bread or gluten free bread} ...click here for the recipe!

Tuesday, September 25, 2012

Fall Vegetable Quinoa Bake {Gluten Free}

We have been experimenting with a few new recipes lately and this one was a hit, the kid's asked for seconds and thirds!  As I was fishing for some dinner ideas a friend suggested we try a blend of ground turkey, quinoa and roasted broccoli adding any seasonings or sauces that we'd like.  Well we tried it, with our own twist, and loved the roasty, toasty fall flavors of this hearty dish that can be a side or stand alone as a main dish.  Throw in whatever veggies you like best and make it your own.  Enjoy!

Recipe: (serves 8)
Ingredients

1 cup quinoa
2 cups water
1/4 teaspoon salt
~1 pound ground turkey
~2 cups raw broccoli florets
2 large sweet potatoes, diced
1 medium butternut squash, peeled, cored and diced
olive oil
1 teaspoon Italian Seasoning
salt and pepper
Parmesan cheese, grated

Directions:  Preheat oven to 425'F.
1. Place quinoa, water and 1/4 teaspoon salt in a small pot and bring to a boil, quickly reduce heat to low and simmer for 12-15 minutes or until all the water is absorbed and the quinoa is fluffy.  Remove from the heat and set aside.
2. In a large saucepan, brown the ground turkey over medium heat, breaking it up into chunks, ~10 minutes or until no longer pink and cooked through.  Set aside.
3. While your turkey and quinoa are cooking, spread all the veggies on a rimmed baking sheet {experiment with any veggies you like}.  Lightly drizzle the veggies with olive oil and Italian Seasoning (or whatever seasoning you like) and bake in a 425'F oven for 15-20 minutes, gently toss {move around} veggies with a spatula a couple times during cooking, until cooked through but not charred.
4. In a baking dish, combine quinoa, turkey and roasted veggies, stir gently to combine.  Place baking dish in 425'F oven for about 5 minutes more.  Season to taste with salt and pepper if desired, serve hot topped with grated Parmesan cheese.
...click here for the recipe!

Sunday, September 23, 2012

Our Weekly Menu {Gluten Free} 09.23.12


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 with some fun fall flavors like pumpkin!  Pumkin is a great mild way to infuse savory fall flavors without being overpowering.  We're also trying a few new ideas.  What are you eating this week?  I'm always looking for more ideas!

SUNDAY: Pumpkin Enchiladas with fresh green salad

MONDAY: Quinoa Casserole 

TUESDAY: Chicken Teriyaki with steamed Jasmine rice and fresh steamed broccoli

WEDNESDAY: Fall Vegetable Saute over Millet {recipe coming soon, if we like it}

THURSDAY: Potato Kale Soup {going to try and swap kale instead of leeks in our Potato Leek Soup recipe}


SATURDAY: Pumpkin Chili in the Crock Pot

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!

Thursday, September 13, 2012

Quinoa Black Bean Burgers {Gluten Free}

Here's a fun meatless dinner idea!  In the spirit of trying out some new recipes I gave these a try.  I blended half the mixture and left half in it's whole form, which gave the burgers great texture.  They have some savory mushrooms in them too, which gives them a great depth of flavor.  We enjoyed ours on our favorite Udi's Gluten Free Buns.  Although flavorful, ours came out a bit soft, be sure to cook out most all of the moisture in your mushroom mixture and bake a touch longer if needed.  I think these would be super yummy without the bun as a topping for a crisp green salad too!  Try them for dinner tonight.  Enjoy!

Recipe: (serves 6)
Ingredients:
1/2 cup dry quinoa
2 cups water
1 teaspoon olive oil
1 1/2 cups baby bella mushrooms, diced
1 (15oz.) can black beans, rinsed and drained
1/2 teaspoon garlic powder
2 teaspoons Montreal Steak Seasoning
1 cup fresh grilled corn kernals (or frozen corn)
cooking spray
salt & pepper to taste

Directions:
1. Preheat oven to 350'F.  In a small pot, over high heat, combine 1/2 cup dry quinoa with 1 cup water, bring to a boil then reduce heat and simmer for 15-20 minutes, until quinoa is soft and water is absorbed.  Fluff with a fork and set aside.
2. In a pan over medium-high heat, saute mushrooms in olive oil for about 5 minutes until soft.  Add 3/4 cup of the black beans, 3/4 cup of the cooked quinoa, garlic powder, steak seasoning and 1 cup water to the pan, cook for another 10-12 minutes until nearly all the moisture is cooked out.
3. Transfer mushroom mixture to a food processor and blend for 2 minutes, until very smooth, scrape down the sides as needed.
4. In a bowl, combine the pureed mixture, remaining 3/4 cup whole black beans, remaining 1 cup cooked quinoa, corn kernals and stir to combine.  Season to taste.
5. Using a 1/2 cup measuring cup, scoop out the mixture and form into patties, place on a baking sheet that's been sprayed with cooking spray.  You should get 6-7 patties.  Lightly spray the tops of the patties with cooking spray as well.  Bake in 350'F oven for 35-40 minutes, flipping once half-way through, or until crispy and hold their shape.  Place on your favorite bun with all the fixings.
...click here for the recipe!

Sunday, September 9, 2012

Our Weekly Menu {Gluten Free} 09.09.12

Here's what we're planning for this week.  It's a loose plan, one that's flexible to accommodate our weekly craziness.  Last week we ended up having a delicious simple green salad topped with grilled chicken and lots of fresh veggies from our CSA box including some tasty grilled eggplant.  It was a great dinner that wasn't on the menu but we made it fit.  This menu planning a week at a time is relatively new for us and we're loving it but sometimes our ideas fizzle by the time we get to Saturday.  I'm looking forward to my slow cooker making most of our dinner on Monday.  What are you eating this week?

SUNDAY: out to dinner - Sushi!

MONDAY: Crock Pot Chicken stuffed Soft Tacos with Slow Cooker Pinto Beans and Spanish Rice

TUESDAY: Grilled Chicken with Oven Baked Corn on the Cob and green salad

WEDNESDAY: Quinoa Black Bean Burgers with Thin Cut Sweet Potato Fries & fresh watermelon

THURSDAY: Turkey Meatloaf with Oven Roasted Rosemary Potatoes and green salad

FRIDAY: Laura's Quinoa Casserole {recipe coming soon}

SATURDAY: clean out the fridge meal - TBD


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!

Tuesday, September 4, 2012

Our Weekly Menu {Gluten Free} 09.02.12

Alittle late in posting our menu this week.  We've been enjoying our holiday weekend and the start of Kindergarten for our oldest.  Big changes around here and lots of fun.  Here's our menu for the week.


SUNDAY: Spaghetti with Ground Turkey Meat Sauce and veggies {substitute Quinoa pasta}

MONDAY: Quinoa Turkey Burgers on Udi's Buns with green salad

TUESDAY: Chipolte-esk Burrito Bowls

WEDNESDAY: Whole Chicken Roasted in the Crock Pot with Trader Joe's Mushroom Risotto and fresh steamed Broccoli

THURSDAY: Balsamic Glazed Chicken with Jasmine Rice and fresh steamed Zucchini

FRIDAY: Taco Salad

SATURDAY: out to dinner!


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, August 26, 2012

Our Weekly Menu {Gluten Free} 08.26.12

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.  What are you eating this week?  I'm always looking for more ideas!

SUNDAY: Spinach Rice Casserole and green salad with Chocolate Chip Oatmeal Millet Cookies for dessert

MONDAY: take out {love us a freebie night}

TUESDAY: Breakfast for Dinner: Pamela's Gluten Free Pancakes, Sweet Potato Hash, Bacon & Fresh Fruit 

WEDNESDAY: Spring Rolls with Veggie Stir Fry and Jasmine Rice 

THURSDAY: Tostadas {family fav}

FRIDAY: Shepherd's Pie with green salad

SATURDAY: Asian Slaw with Ginger-Peanut Dressing via Once Upon a Chef with Cilantro Sesame Chicken


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!

Monday, August 20, 2012

Our Weekly Menu {Gluten Free} 8.19.12

We had a fun and busy weekend spent doing chores at home and out of town visiting with family.  Somehow we still managed to pull together a menu for the week and get to the grocery store.  It is so worth it to me to take the time to plan out our menu and shop intentionally!  We buy less, waste less, save money and no longer have those "I don't know what to fix for dinner tonight" nights!  It's a "plan" there is always wiggle room and I love to throw in a take out night here and there to give us a break.

SUNDAY: Out of town dinner with family! We had Quinoa Turkey Burgers on Udi's Hamburger Buns

MONDAY: Take out - love a freebie night after a busy weekend

TUESDAY: Chicken Saltimbocca with Wild Rice and Grilled Asparagus

WEDNESDAY: Summer Vegetables with Polenta with Frozen Banana Soft Serve for dessert

THURSDAY: Turkey Meatloaf with Oven Roasted Potatoes and green salad

FRIDAY: Chef's Salad with veggies from our CSA box

SATURDAY: Honey Lime Chicken with Wilted Spinach and Warm Black Bean Salsa

*also making homemade baby foodChicken and Brown Rice in the Crock Pot, adding carrots


What are you eating this week?  I'm always looking for more ideas!  Check out all Our Weekly Menu posts for more ideas and inspiration.  Don't forget to find 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!

Thursday, August 16, 2012

Sweet Potato Toppings Bar {Gluten Free}

Everyone loves a good baked potato bar with all the fixings so I thought why not try it with sweet potatoes! They were so tasty and the kids loved it. I'm not a fan of short order cooking for each family member. Sure I do it a bit at breakfast and lunch but dinner, sorry, "this is what we're all eating". Tonight's dinner was fun as it allowed each family member to personalize and create their own potato.  The kids and I enjoyed some tangy, creamy goat cheese on ours!   Bake off some sweet potatoes and fix up some scrumptious toppings {get the kids in the kitchen to help} and you're set. Enjoy!

Directions:
1. Preheat oven to 400'F.  Scrub sweet potatoes well under running water, place on a baking sheet
      {I like to use a Silpat or piece of foil to make clean up easier}
2. With a fork, stab each potato a few times on top to allow steam to escape
3. Bake in a 400'F oven for 45-60 minutes, depending on the size of your potatoes, until soft and knife tender
4. While the potatoes bake, get some helpers in the kitchen to chop, stir and saute {with adult supervision of course}


our oldest (5yrs) sauteing the mushrooms


5. Arrange toppings in small bowls for everyone to make their own
6. Slice each, slightly cooled, sweet potato in half lengthwise and top with your favorite toppings such as...

Topping ideas:
-steamed broccoli, green beans or asparagus
-sauteed mushrooms, zucchini
-goat cheese, cheddar cheese, blue cheese or sour cream
-diced bacon
-Canadian bacon pieces
-fresh chopped cilantro, diced onions or scallions
-beans
-sunflower seeds
-whatever you like
...click here for the recipe!

Monday, August 13, 2012

Our Weekly Menu {Gluten Free} 08.12.12

Happy Monday everyone!  Do you make a menu for the week?  It's something we started doing recently and I'm loving it.  Having a menu before I do our big grocery trip each week has cut down on our spending {fewer "emergency" take out nights} and on our waste {no more veggies sitting in the fridge with no plan to be eaten}. Anything that helps busy weeknights go more smoothly gets a gold star in my book.  Here's what we're planning for this week.

SUNDAY: Farm Fresh Vegetable Corn Chowder

MONDAY: Fast Chicken Lettuce Wraps

TUESDAY: Tostadas

WEDNESDAY: Tamale Pie and green salad {we didn't end up making this last week}

THURSDAY: Teriyaki Chicken in the Crock Pot with Jasmine rice and steamed broccoli

FRIDAY: Sweet Potato Bar - baked sweet potatoes with yummy toppings

SATURDAY: "clean out the fridge meal" - TBD

What are you eating this week?  I'm always looking for more ideas!  Check out all Our Weekly Menu posts for more ideas and inspiration.  Don't forget to find 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!

Farm Fresh Vegetable Corn Chowder {Gluten Free, Vegan}

This recipe was my hubby's idea and it turned out great! This soup has great flavor and is a brighter version of traditional corn chowder with the addition of fresh seasonal vegetables like green beans and sweet potato. I love that he grilled some of the corn for a great roasted flavor, you could also roast it in the oven for a similar effect. Garnish up this sweet and savory chowder with some lemony cilantro and creamy avocado. Enjoy!




Recipe: (serves 4-6)
Ingredients:
2 leeks, {white and light green parts only}, thinly sliced (remove outermost dark green fibrous ends and discard)
2 tablespoons olive oil
5 ears of fresh corn on the cob
3 cups low sodium chicken broth (or vegetable broth)
5 1/4 cups water
5-7 Yukon Gold potatoes (or similar), cubed
1/4 teaspoon garlic powder
1 large sweet potato, cubed
1 large carrot, diced
1/4 cups Sherry cooking wine
1 big handful, fresh green beans, roughly chopped (~1 1/2 cups)
salt and pepper to taste
Garnish such as cilantro, avocado, corn chips, etc.

Directions:
1. In a soup pot add 1 tablespoon olive oil, saute sliced leaks over medium high heat for 5-7 minutes until leeks become fragrant and translucent.
2. Grill or roast 2 ears of corn, set aside.
3. Take remaining 3 ears of corn and, standing them on end, carefully cut the kernals off the cob by running your knife down the sides. Add these kernals to the soup pot and saute for another 2 minutes. 4. Add chicken broth, 5 cups of water, cubed Yukon potatoes and garlic powder to the soup pot and bring to a boil for about 15 minutes.
5. In a separate skillet, saute the sweet potato cubes and carrots in a drizzle of olive oil over medium high heat for 10 minutes. Deglaze the skillet with the Sherry cooking wine and 1/4 cup water. Add the green beans and simmer for an additional 5-7 minutes.
6. Puree the soup mixture with an immersion blender until smooth (or working in batches use a blender and then return soup to the pot)
7. Finally, mix your sauteed sweet potato, carrot and green bean mixture into the soup. Season to taste with salt and pepper. Garnish with cilantro, avocado, corn chips or whatever you like. ...click here for the recipe!




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