My sweet celiac and youngest, Izzy

Tuesday, November 8, 2011

Planning, Planning and more planning

When I was growing up there was some part of me way deep down that had the planning tendancy.  If you ask my mother, she never saw it til I became a mom.:) But I am sure that somewhere between the two sides of my family, there was a semi-type A personlity waiting to emerge.  My mom loves to joke about the differences between us, for instance when I was 3 or 4 she took me bathing suit shopping and while she was over looking at the teeny tiny bikinis for me, I was picking up the navy blue racerback one piece.  I revel in these diffrences of personalities in my children today.  it makes them who they are and my family is always interesting.  In GF cooking and living planning is key.  The ingredients aren't always readily available at every grocery store, so some times it is more than one stop or even ordering online, just for day to day things plus baking and making from scratch in some instances as well.  SO, my friends that are all just about to embark on this journey or are newly diagnosed and trying to figure it out, if you can organize and come together one day a week or every two weeks to think about what you want to cook, menu plan, make a list and order ahead you will be better off in the long run.  Today was my day to do that, I had some down time and quiet time after the toddlers went to preschool and was able to peruse some recipes.  That's the main thing, my family goes back and forth, needing something new and exciting and then back to some comfort classics.  So I am constantly looking back through cookbooks I've used for years or magazines looking for ideas.  I've gotten pretty good at eyeballing a regular recipe and figuring out if it's something my family would like and if it's something I can convert to GF.  It takes time and practice and patience.  Don't give up, you can do it if I can!

Here is my list for this week things I'm going to make.  It's shorter than most weeks because I am taking Lana and Izzy to Little Rock tomorrow afternoon and we'll be gone til Thursday afternoon and we have some exciting festivities this weekend that will create some time I don't have to cook-YAY ME!
*Tonight I made my sister's meatless monday go to fav: black beans and rice but created a twist...
Here's the original recipe:
But I added a little cilantro and lime juice to the beans as well as a can of Rotel tomatoes and chilis and my rice was Basmati rice made with chicken broth and lime juice a dash of salt and a handful of fresh cilantro.  It was so yummy and had everyone asking for more!
*Next I took the recipe for Deviled pork chops with apples and squash and converted it: original recipe is and the only adjustment was ensuring the dijon mustard was GF AND the subbing the panko bread crumbs for GF panko bread crumbs such as Kinnikinnick brand panko style bread crumbs. (You can get them at whole foods or on Amazon)
*Third meal for the week is-Ground turkey sour cream supreme:
1 pkg Quinoa Fusilli Pasta
1 TBSP Olive oil
1.5 pds ground turkey
2 cloves garlic, minced
1/2 c green onion, chopped
2 8 oz cans tomato sauce ( I use 16 oz of homemade marinara that I made back in August but any 16 oz of tomato sauce you prefer, just make sure it's GF)
1 tsp sugar or Agave
1 tsp salt
1 tsp ground black pepper
1 C Tofutti  Better than sour cream for the DF version or regular light sour cream for those that want to have dairy
3 oz of Tofutti better than cream cheese or 3 oz of Philadelphia cream cheese
1 c grated Monterey jack Diya cheese for DF or regular grated cheese
1 c grated cheddar Diya cheese for DF or regular cheese

Cook GF pasta according to directions on box and set aside.  Preheat oven to 350.  In saute pan, heat oil over medium high heat.  Add ground turkey and brown, 7-10 min.  Add garlic and green onions and cook and additional two minutes.  Add tomato sauce, sugar, salt, and pepper.  Bring mixture to a boil and allow to simmer for 2 min.  In a large bowl, combine pasta and ground turkey together well.  Add sour cream and cream cheese and stir together well.  Transfer to a 9X13 baking dish and top with grated cheese.  Bake for 30 min until bubbly!

*Last but not least on the dinner menu is Grilled Chicken with Quinoa and Vegetables:
2 c grilled GF chicken
1 c quinoa rinsed
1/2 onion
1 c chopped vegetables ( I used a combo of carrots, cauliflower and broccoli)
2 c chicken or vegetable broth
3 TBSP olive oil
salt and pepper to taste

heat oil in frying pan, when hot add onion and cook 4-5 until soft and translucent.  Add remaining vegetables and cook 5-10 minutes, until tender. Remove from heat.  heat the liquid in a medium pot; add quinoa when boiling.  Cover tightly and cook 15 minutes.  Remove fromheat.  Combine vegetables and quinoa.  Add salt to taste.  Add chicken and serve hot or at room temperature.

No comments:

Post a Comment