Sunday, January 6, 2013

Another Week Of Meals

Sunday's are  "Meal Planning" days. Thinking since we are gluten free now, I would post our meals this week for more ideas to share with friends and family that are also Gluten Free or are looking for ideas. So here is our week of meals.

gf Spaghetti w/Meat Balls, Garlic Bread & Green Beans..
because these 3 things always go together don't they?
I was blessed to have a friend bring me a loaf of Gluten Free French Bread from a local GF bakery in her area. So for the bread, this is "how we do"
Soaked Garlic French Bread
4-5 Cloves of garlic, peeled and minced. (Fresh is best!)
1/4 cup light olive oil
1/2 tsp Real salt
Butter or Coconut Butter, to spread over bread
Dash of Garlic Salt and Parsley flakes
*Add the chopped garlic and salt to the olive oil and heat over low heat until warm  (not hot)
*Butter bread, then drizzle garlic/oil combo over both sides of loaf. Sprinkle with a little garlic salt and parsley. * Optional if you are really feeling "Cheesy" and can have dairy: Sprinkle some fresh parmesean cheese. Broil over med/high  heat until bubbly and brown on top!
Ancient Harvest Quinoa Pasta Spaghetti - 8 oz box Prepare as directed.
2 medium ripe tomatoes, chopped or pureed in blender
1 jar  Amy's Organic Pasta Sauce,(gf) Premium, Family Marinara - 24.5 oz size
2 cloves garlic minced, 1/2 onion chopped fine, 1 tsp each of: basil, oregano, garlic powder,and 1/4 tsp. salt - Combine all ingredients together in crock pot over low, add cooked pasta.
1 lb. ground turkey or organic grass-fed beef
2 tbsp onion, chopped fine
1/2 cup gluten-free breadcrumbs
1  minced garlic clove
 2 tablespoons grated Parmesan cheese
1 egg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon real salt
(+) grape-seed or coconut oil

Combine all ingredients well in bowl, then form meat balls about the size of golf balls ( or a little smaller) Heat a large skillet over medium-high heat, and add the oil. Working in batches so as not to crowd the skillet, and adding more oil as needed, cook the meatballs until they are browned on all sides, then add to crockpot with sauce and pasta. Keep on low heat 30 mins-then change to warm and serve when garlic bread and cooked (steamed) green beans are ready.

Pecan Brown Sugar Crusted Salmon with Rice Pilaf & Cauliflower Gratin
So easy to prepare, and just adds a sweet and crusty topping to delish salmon.

4   6-8 Ounce Salmon Filets ( Lucky us we have fresh Alaskan Salmon caught by family in Alaska!)
1  1/2 Cups Finely Chopped Pecans
2     Tablespoons Brown Sugar
Salt and Fresh Ground Black Pepper to taste

Dry the salmon and place on a sheet pan, skin side down.
Mix the Pecans, Sugar, Salt and Pepper in a bowl.  Sprinkle over the salmon.  Press the nut mixture into the salmon to keep it in place.
Bake in the over at 350 degrees about -12-15 minutes.  Do NOT turn the salmon over, leave it on it’s skin.  When the fish is flaky it is done.  Don’t over cook the fish or it’ll be dry.

Cauliflower Gratin: 
3 slices white gluten free sandwich bread, torn into large pieces
2 tablespoons grated Parmesan cheese
3 tablespoons butter or coconut oil
1/3 cup all-purpose gluten free flour
 2 cups original or unsweet coconut milk
1 head cauliflower (about 2 pounds), cored and cut into small florets
Coarse salt and ground pepper
1 cup mozzarella  cheese, grated
Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.

In a large saucepan with a lid, melt butter or oil over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.

Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in mozzarella.

Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover; bake until cauliflower is soft ,about 20 minutes. Remove cover, and bake until breadcrumbs are golden brown, about 20 minutes more. 
Easy Rice Pilaf
serves 4 as a side
2 tablespoons butter or olive oil, 1/2 cup diced onion 1/4 cup chopped carrots,
2 cloves garlic, minced, 1 cup uncooked white rice 2 cups chicken broth 

Melt the butter or oil in a lidded skillet over medium-low heat. . Stir in carrots and onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Browned Buttered Mizithra Cheese Pasta with Baked Coconut Oil Glazed Garlic Chicken and Veggies
this is my favorite meal. Its not low carb, its not low fat, but combined with a hearty bowl of steamed broccoli and a side salad of kale with pecans and pineapple, I don't feel so bad indulging in this dish!
You will need:
 1 cup grated (finely) of Mizithra Cheese ( Its a dry, white cheese  made from Sheep Milk, and is found in the specialty  cheese section at groc stores all over)
1 box (8oz) size of gf pasta, spaghetti style ( again we like ancient harvest quinoa blend)  
1/2 cup ( 1 cube) salted butter
2 Chicken Breasts, Cooked in oven with glaze of Coconut oil and fresh minced garlic, salt and pepper. Cut into 4 pieces and serve with pasta and veggies.

Cook pasta in large pot of salted, boiling water until al dente. Drain.

When pasta is almost done, start slowly melting butter over medium heat until golden brown, and bubbly on top. Toss pasta with butter. Sprinkle with cheese to taste.

Serve with side of Chicken, broccoli, and baby kale salad tossed with pineapple chunks, pecans, and light dressing.


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