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!

Friday, August 10, 2012

Frozen Banana Soft Serve {Gluten-Free, Dairy-Free, RAW, Vegan}

Well it seems a little silly to say that this is gluten free or even to call it a "recipe" because what I'm about to share with you has only one ingredient...bananas.  Yep, that's it, just bananas.  Are you ready for the most tasty, creamy, rich, frozen treat ever?  This is my new favorite, especially in this summer heat.

After the birth of our third son, our friends showered us with blessings in the form of meals!  One friend brought chocolate dipped frozen banana bites with her meal and they were fabulous.  I was amazed at how the banana tasted just like vanilla ice cream and wasn't overly banana-y at all...delicious!   This is the same way!  I like my banana soft serve plain so I can savor the creamy, rich, sweetness, but I'm quite sure that some chocolate chips or granola as a topping would be amazing too.  Enjoy!

Recipe: (about 1 banana per person)
Ingredients:
bananas
toppings optional

Directions:
1. Peel bananas, cut them into thirds {so they're easier to process} and freeze in a resealable plastic bag or freezer safe glassware
2. Once bananas are frozen SOLID, place them in a food processor

3. Pulse the processor a few times, scrap down the sides.  Continue processing for about 2-4 minutes, scrapping down the sides as needed.  I used my Mini Cuisinart for less clean up.
4. Watch and you'll see when the bananas break down and start to puree.  Once it's smooth let it go for another few seconds to get it really whipped and creamy.  Don't over mix.  It should still be thick, here you can see it can hold my metal spoon upright!  Enjoy your guilt-free satisfying treat!

...click here for the recipe!

Baked Chicken Marsala {Gluten Free}

This is one of my hubby's favorite dinners!  He is a mushroom fanatic and Chicken Marsala is all about the savory mushrooms.  I have shared a Chicken Marsala recipe before but this is a simpler version and it's gluten free!  I sliced the chicken breasts in half lengthwise {which was much easier than I thought it would be} and then pounded them.  The result was moist, juicy and extremely tender chicken drenched in a hearty and savory mushroom Marsala sauce and it's baked not fried.  We had ours with mushroom risotto {From Trader Joe's} and roasted zucchini from our garden.  Enjoy!

Recipe: (serves 6-8)
Ingredients:
2 - 10 ounce packages of Crimini mushrooms, sliced
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
1/2 cup Marsala cooking wine
1/4 cup low sodium chicken broth
4 chicken breasts, sliced in half lengthwise
1/2 cup Pamela's Baking & Pancake Mix Flour
fresh ground pepper
garnish with parsley, cilantro or chives

Directions:
1. Preheat oven to 375'F.  In a large skillet, add butter, olive oil and mushrooms and saute over medium heat, stirring occasionally.
2. While mushrooms begin to cook, slice chicken breasts in half lengthwise and place in a resealable plastic bag.  Pound the daylights out of it with a meat mallet until each one is about 1/2 inch thick.
3. Place Pamela's flour in a flat dish and add a pinch of fresh ground black pepper, lightly dredge each chicken breast half in the flour coating both sides and place them on a baking sheet.  Bake at 375'F for about 20 minutes, flipping once or twice during cooking, until chicken reaches an internal temperature of 155-160'F.
4. When you put the chicken in the oven, add the Marsala wine and chicken broth to your mushrooms, reduce heat to maintain a gentle simmer.  The Marsala should simmer for at least 15 minutes to cook out the "whiny" oops I mean "winey" taste.
5. Once your chicken is cooked through, remove it from the oven and nestle it down into your skillet full of mushrooms.  Simmer the chicken and mushrooms together for another 5 minutes.  Serve hot over rice or pasta with some fresh steamed veggies or salad on the side.
...click here for the recipe!

Thursday, August 9, 2012

Our Weekly Menu {Gluten Free} 08.05.12

Lately we have been making a big effort to come up with a weekly menu and believe me, it is an effort but well worth it.  Every weekend my hubby and I, and sometimes the kiddos too, brainstorm and plan out the meals for the week {nothing fancy} then do our big grocery shopping trip.  I love to cook but hate don't prefer to figure out what to cook each day.  Making a menu takes all the stress out of it, I just stick to the menu plan.  It also means we have fewer of those "Hey babe can you pick up some take out on your way home, I can't figure out what to cook and the kids are crazy and it's 5 o'clock" nights.  Win win!

SUNDAY: Grilled Vegetable Sandwiches on gluten free bread

MONDAY: Taco Salad

TUESDAY: Black Bean burgers on Udi's hamburger buns with sweet potato fries and green salad

WEDNESDAY: Shredded Chicken Tacos with steamed fresh broccoli from our CSA box

THURSDAY: Baked Chicken Marsala {gluten free} with Mushroom Risotto from Trader Joe's and Roasted Zucchini from our garden

FRIDAY: Tamale Pie and green salad

SATURDAY: take out - love us a freebie night!

What are you eating this week?  I'm always looking for more ideas!
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 2, 2012

Oven Roasted Corn on the Cob {So easy}

Happy summer everyone!  Hope you are enjoying the final weeks of summer.  We are in the thick of swim lessons, splash parks, longing to go back to our beach vacation and thinking about getting ready for school to start.  On our recent vacation we enjoyed fresh roasted corn in the husk from a street vendor at a Farmer's Market and loved the simplicity of it.  It's a super duper easy way to cook up all that delicious corn that's in season now. I love using the husks themselves instead of wasting foil, genius, and this way they never char!  We don't put a single thing on fresh roasted corn but if you like to, you can add salt, pepper or butter after they're done.  Give it a try tonight!

Recipe
Ingredients:
corn on the cob in their husks

Directions:
1. Preheat oven to 350'F.  Trim extra leaves from corn husks {the long skinny green ones} but leave main husk completely in tact.
2. Place corn directly on the oven rack and bake at 350'F for 30-40 minutes until it just slightly gives to the touch when you squeeze it {while wearing an oven mitt}.  The husk will turn slightly golden.
3. Let cool slightly then peel back your husk and enjoy your perfectly cooked corn

...click here for the recipe!




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