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| Dinner: Chicken corn chowder (crockpot; Make it Fast Cook it Slow). |
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| Dinner: "Lazy Chicken" (crockpot; Chicken and marinara sauce over brown rice fusilli) with edamame and frozen blueberries. |
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| School lunch: Chinks of grilled chicken, gluten free crackers, spinach with dip, and apple slices. |
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| Pancake morning: Blueberry, strawberry, and chocolate chip (recipe: You Won't Believe It's Gluten-Free). |
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| School lunch: Cottage cheese, rice crackers, cucumbers and carrots, watermelon. |
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| Dinner (Did not realize it had fogged up the lens!): Baked spinach and cheese with brown rice penne (crockpot; Recipe: Make it Fast, Cook it Slow). We normally love everything that comes out of this cookbook, but I have to admit, none of us cared for this one. It was pretty bland- not a meal I'd recommend. |
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| Breakfast: Popovers. These are really incredible- so moist and fluffy inside with a great crunch outside (recipe: Gluten-Free on a Shoestring). |
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| Dinner: One of my all-time favorites: Salsa chicken and black bean soup (crockpot; Recipe: Make it Fast Cook it Slow). Topped with sour cream and cheddar, this is a complete meal. We had it w/a salad on the side. |
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| Dessert: Grannie's old-fashioned butterscotch bars (recipe: Family Circle). I'd pulled this out of a magazine over two years ago but had never made it before. I converted it to gluten-free, which was as simple as substituting the artisan gluten-free flour blend and adding a smidgen more liquid. |
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| Dinner: Brown rice penne mac and cheese (crockpot; recipe: Make it Fast, Cook it Slow), chicken sausage, steamed veggies, and blueberries. Not a dinner of champions, but it was a crazy afternoon, so this'll do. |
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| Pesto, for the freezer. A little taste of summer that will wait for me in the winter. Recipe here. |
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| Turkey stock, from the carcass from yesterday. I always hear how great it is to make stock after Thanksgiving, so I decided to try it this year. The carcass, some leftover vegetables, and water went into the crockpot and it cooked overnight. By morning, voila! |
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| Dinner: Parmesan crusted chicken (with breadcrumbs made from stale gluten-free bread) steamed carrots, sauteed zucchini, and mac and cheese (brown rice pasta; crockpot; recipe: Make it Fast Cook it Slow). |
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| School lunch for tomorrow: Cottage cheese, edamame crackers, a hard-boiled egg, strawberries, red pepper, and baby spinach. |
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| Dinner: Chicken with mushrooms and carrots (crockpot; Make it Fast Cook it Slow) over brown rice (with cauliflower puree ala Double Delicious), and fruit salad. |
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| Lunch: Shredded zucchini, black beans, and cheese inside of brown rice wraps, with sour cream. |
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| Dinner: Broccoli and cheese soup (crockpot; recipe: Make it Fast Cook it Slow). |
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| Lunch: Leftover brown rice, mixed with diced tomatoes, red beans, garnished with sour cream and cheddar cheese. |
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| Dinner: Lazy chicken over brown rice fusilli (crockpot; Make it Fast Cook it Slow), steamed broccoli, fresh strawberries. |
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| Breakfast: Blueberry pancakes (we tried a gluten-free mix that a friend gave us) with turkey sausage and oranges. |
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| Dinner: Turkey burgers, brown rice penne mac and cheese (crockpot; Make it Fast, Cook it Slow), steamed broccoli, and fresh tomatoes and mozzarella. |
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| Dinner: Chicken tetrazzini (crockpot; Recipe: Crockery Cookery) over brown rice fusilli, steamed veggies, and clementines. The tetrazzini was something I'd made a while back as a double, frozen, and thawed earlier today. All I had to do was boil the pasta and heat the chicken and sauce. I love when I cook ahead- it gives me a night when I have almost no clean-up. |
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| Dinner: Maple dijon chicken with sweet potatoes (crockpot; Recipe: Make it Fast Cook it Slow), fruit salad (frozen), and steamed broccoli. I do not like mustard, so I did a little sleuthing online and found white wine to be a good substitution for the dijon. It worked. |
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| Another gluten-free first: BREAD! I discovered this cookbook what has quickly become one of my new Bibles, "Gluten-free on a shoestring." In it, there is a great bread recipe. This was delicious. |
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| A kitchen staple: Vanilla yogurt. I will always be indebted to the Frugal Girl for her no-frills method, which requires no more than a pot and a picnic cooler for awesome yogurt. |
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| Dinner: Chicken and black bean soup (crockpot; Recipe: Make it Fast Cook it Slow). This is my favorite soup in the world. My two others are cream of broccoli and potato leek, but this is just to die for. It's the simplest recipe and it is so, so, SO good. This alone made buying an immersion blender worth it. If you like mexican food at all, I highly recommend making this soup, pronto. |
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| Gluten-free lunch: Cottage cheese, edamame crackers, carrots and green beans, and cantaloupe. In case it's not obvious, this is my daughter's school lunchbox. |
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| Dinner: Chicken and rice soup (crockpot; Make it Fast, Cook it Slow). |
This was our first "official" gluten-free dinner, although truthfully, I had it planned from before we became gluten-free. The good thing about many of our dinners is that it turns out they're already gluten-free, or easy to convert with a few substitutions.
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| Shepard's pie (crockpot; ground turkey, vegetables, a mashed potato crust; recipe: Make it Fast, Cook it Slow). |
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| Dinner: Shepard's pie and frozen mango chunks. |
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| Lunch: Cream of broccoli soup (an extra jar from the freezer) with steamed veggies mixed in. |
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| Dinner: Chicken tetrazzini (crockpot) over whole grain spaghetti, sugar snap peas, cantaloupe, and grapes. I made a double batch of the tetrazzini in the crockpot, and froze it for a future dinner. That makes me happier than the initial meal itself! |
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| Breakfast: Cinnamon swirl pancakes (whole grain; recipe: Weight Watchers) |
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| Dinner: Chicken in a peach mango salsa (crockpot; recipe: Make it Fast, Cook it Slow) over rice with cauliflower puree, watermelon, and steamed veggies |
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| Dinner: Chicken marsala (McCormick recipe, adapted for the crockpot) over egg noodles, steamed zucchini and broccoli over romaine lettuce, and watermelon. A perfect dinner to come home to after an afternoon at the pool! |
