Fall Favorites: Gluten-Free Baking

October 18, 2012 By

With all the fun fall recipes floating around this time of year, it can be tough to find goodies to bake that are gluten-free. Give these a try!

 

Gluten-Free Pumpkin Chocolate Chip Bread

This delicious recipe uses Bob’s Red Mill Gluten-Free Biscuit and Baking Mix as its base, but you could substitute any brand of GF baking mix.

Gluten-Free Ginger Snaps
These have been enjoyed by all my family and friends; with the spicy ginger flavor, no one notices they’re gluten-free!

 

Gluten-Free Pumpkin Cheesecake

This GF Pumpkin Cheesecake is a bit of work (because you need to make the crust from scratch using GF ginger snaps–I found some at Trader Joe’s), but it’s so so good. My sisters have already requested this for Thanksgiving this year. If you’re not eating gluten-free, just use regular graham crackers and keep the filling the same. It’s delicious!

 

Gluten-Free Orange Cranberry Bread
I brought this to a potluck and everyone was surprised that this moist and delicious treat was gluten-free. Use any GF Biscuit/Baking Mix as the base for this yummy bread.

Gluten-Free Coconut Macaroons

Another cookie that surprises the “regular” eaters–this uses GF flour and xanthan gum. These are such a nice contrast to heavy, chocolate cookies.

 

What are your favorite Gluten-Free Fall Recipes?

Filed Under: GF, Home Cooking

Crockpot Teriyaki Chicken

June 8, 2012 By
Crockpot Teriyaki Chicken

It just doesn’t get any easier than this Crockpot Teriyaki Chicken. Throw some chicken (breasts, thighs, frozen or thawed) into your slow cooker with a bottle of sauce (prepared or homemade), and cook on low for the afternoon. Love it! I do this all the time with BBQ Chicken and Salsa Chicken, so we needed a little change of flavors. With veggies right in the crock, you just need some rice or noodles on the side to make a complete (and fast!) meal.

Crockpot Teriyaki Chicken

Print
Crockpot Teriyaki Chicken
Serves: 4-5
 

Ingredients
  • 1-2 lbs. boneless chicken breasts or thighs, sliced
  • 1 onion, chopped
  • 5 stalks celery, chopped
  • 1 bottle Teriyaki Sauce (I used gluten-free San-J)
  • 1 bag broccoli slaw–to add later
  • Rice or noodles, for serving

Instructions
  1. Use either frozen or thawed chicken in the slow cooker; just adjust the cooking time. Put the chicken, onion, and celery in the crock, then stir in the teriyaki sauce. If chicken is frozen, cook on low for 8-10 hours; if thawed, 4-6 is plenty.
  2. A half hour before serving, add the broccoli slaw.
  3. Serve over brown rice noodles or rice.

 

This Crockpot Teriyaki Chicken can be made gluten-free as long as you check the ingredients in your teriyaki sauce (since soy sauce contains wheat). I like San-J Gluten Free Teriyaki Sauce. If you’d prefer, you can make your own.

Disclosure: This post contains affiliate links. Thanks for supporting MoneywiseMoms at no cost to you!

Filed Under: GF, Home Cooking, Recipes

Rainbow Rice Salad

May 24, 2012 By
Rainbow Rice Salad

In my search for summer meals that I can prep early in the day, this fit the bill perfectly. It has all our favorite veggies–tomatoes, peppers, and corn–with a kicky cilantro lime dressing. I adapted a recipe I found at Family.com for my family by omitting the jalapeno (too much for my kids) and calling it “Rainbow” so they’d marvel at all the veggies instead of turning their noses up at it. I also chilled it for several hours before serving; I think the flavors meld together better that way.

 Rainbow Rice Salad
adapted from Family.com

2 cups cooked brown rice
1 Tbsp olive oil
1 cup frozen corn
1 can black beans, rinsed and drained
2 limes, juiced
1 Tbsp olive oil
salt and pepper
1 orange bell pepper, diced
2 Roma tomatoes, diced
1/2 cup red onion, diced
1/4 cup cilantro, chopped

Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add corn and cook, stirring occasionally, until they begin to brown (8-10 minutes). Stir in black beans, remove from heat and set aside to cool.

In a large bowl, whisk together lime juice with 2 Tbsp olive oil. Add salt and pepper to taste (I used about 1/2 tsp salt and 1/4 tsp pepper). Stir in rice, and toss to coat the rice with the dressing. Add the corn and bean mixture. Stir in bell pepper, tomatoes, red onion and cilantro, and toss well. Taste for seasoning and add more salt and pepper if desired. *For heat, add a seeded and minced jalapeno pepper. Refrigerate for 3-4 hours to let dressing infuse all parts of the salad.

 

This Rainbow Rice Salad is naturally gluten-free. It’s also a complete vegetarian meal, which makes it a great salad to bring to a potluck or barbeque this summer. So many people can enjoy it!

 

This recipe is linked up to The Ultimate Beans and Rice Recipe List, Whole Food Wednesday at Beyond the Peel, Tasty Tuesday at Balancing Beauty and Bedlam and CraftoManiac Monday at Craft-O-Maniac.

Filed Under: GF, Home Cooking, Recipes

Slow Cooker Italian Sloppy Joes

May 11, 2012 By
Italian Sloppy Joes

Slow Cooker Italian Sloppy Joes
adapted from Fix-It and Forget-It Lightly

1 1/2 lbs ground turkey, browned and drained
1 onion, chopped
2 cups tomato sauce
8 oz fresh mushrooms, chopped
1 Tbsp sugar
2 Tbsp Italian seasoning (or combination of oregano, basil, and parsley)
shredded mozzarella cheese
hamburger buns

Add browned meat, onions, tomato sauce, and mushrooms to slow cooker. Stir in sugar and spices. Cover, and cook on low for 4 hours. Serve on hamburger buns with a little shredded mozzarella cheese.

The Italian Sloppy Joe mix is naturally gluten-free. Serve with GF Hamburger Buns (I like Udi’s) for a completely gluten-free meal.

Note–this recipe comes out more “wet” from the slow cooker than you see in that photo above. I took that photo using leftovers the next day, since I wanted natural light. Just FYI!

This recipe is linked up to Whole Food Wednesdays at Beyond the Peel, Tasty Tuesday at Balancing Beauty & Bedlam, Slightly Indulgent at Simply Sugar & Gluten Free, CraftOManiac Monday at Craft-O-Maniac and Friday Food at MomTrends.

Filed Under: GF, Home Cooking, Recipes

Gluten-Free Lunches for Busy Moms

April 17, 2012 By
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YES, I still put fabulous photos in my posts. I don’t know why the photos are not showing up in email or RSS, and I haven’t had any luck fixing it. Please click over to see the photos!After visiting my sisters this past weekend (one with a 2-week-old and the other with a 16-month-old), I realized that I have no excuse not to feed myself in the middle of the day. I don’t have anyone underfoot! No matter what’s keeping you busy, it’s very easy to ignore your own needs and forgo a healthy lunch. It’s especially difficult when you’re eating gluten-free and can’t just grab a sandwich or other traditional lunch fare. Here are some gluten-free lunches for busy moms that really work for me:

Leftovers

If I’m thinking ahead, one of the easiest things to do is just pull out a lunch serving from dinner before I serve it to the family. Then, I know I have a healthy lunch waiting for me. No stress, no mess! Some of my favorite recipes that reheat well the next day are Slow Cooker Tortilla Soup and Italian Spinach Pie. Anything I make in the slow cooker is usually a large enough recipe for leftovers.

 

 

Green Smoothies

I’ve been testing this out as a lunch option recently. By adding spinach, flaxseed, and protein powder to a fruit & yogurt smoothie, I get plenty of fiber and feel full for the whole afternoon. I like this recipe at The MotherLoad; then I added the flaxseed and protein for extra nutrition. This Tropical Green Smoothie by 52 Kitchen Adventures has pineapple and mango–yum! By using frozen fruit and keeping other items on hand, it’s easy to pull together for a quick lunch, and you can feel good about what you’re eating.

Eggs

At least once a week, I find the time to “cook,” and I make an omelet, scrambled eggs, or something similar. I love saving a few chopped veggies from other meals throughout the week–things like green peppers, mushrooms, and onions–and making a Veggie Scramble like you’d get at a restaurant. Just saute your veggies until soft, then add eggs and scramble up. Very healthy!
Image from Taste of Home

 

Trader Joe’s Convenience Foods (or similar)

This is my version of “fast food,” since there’s no real “drive-through” for GF eaters, I stop by Trader Joe’s once in a while and stock up a few quickie lunch items. One is the Mushroom Rice Noodle Soup Bowl. It’s not the healthiest thing in the world (high sodium), but it takes 3 minutes in the microwave and is just .99. I also like their prepared salads. For $3.99-4.99, I can get a veggie-only or salad with chicken breast. These are great when I know I’m headed somewhere and need to pack a lunch, or if I’m going to an event and don’t know if they’ll offer a GF option.

Taco Bowls

Some weeks, I’ll just make a batch of Black Bean & Corn Salsa and use that for lunches during the week. It’s great on top of rice, mixed in with quinoa, or even on salad greens (and less healthy, on top of corn tortilla chips!). In a pinch, I’ll do my quickie version–just a can of black beans, can of Ro-Tel diced tomatoes, and microwaved frozen corn with some shakes of cumin. Not as flavorful as the full recipe, but pretty good.

 

  What are your favorite quick lunches?

This post is linked up to Works for Me Wednesday at We Are THAT Family and Gluten-Free Wednesdays at Gluten-Free Homemaker.

Filed Under: GF, Works for Me

Meal Plan Monday: Crazy Weekend!

April 16, 2012 By
Spinach-Mushroom-Salad1-300x225

Wow, what a whirlwind weekend. My sister (who just had a baby two weeks ago), had an emergency appendectomy Thursday night, so I drove back up to Philadelphia to help out. I’m exhausted, and I’m spending today getting my bearings again at home. I took a quick look in the fridge and freezer to see what we have on hand and made my Meal Plan from that. One quick trip to the grocery store should fill in the rest.

Sunday–BBQ’d pork tenderloin, guacamole, pico de gallo, tortillas/chips, and asparagus (thank goodness for wonderful friends who shared dinner with us last night)
Meatless Monday–Spinach Mushroom Salad (no chicken this time)
Tuesday–Lemon-Basted Turkey Breast in the slow cooker, mashed potatoes (from the freezer), green beans
Wednesday–Italian Spinach Pie, salad, cornbread muffins (GF for me)
Thursday–Taco Bowls (shredded chicken, black beans, corn, salsa & cheese) with brown rice
Friday–Sausage & Pesto Pita Pizzas (I’ll use GF bread as my crust), salad
Saturday–Pineapple Chicken (this recipe but I’ll substitute chicken breasts for the pork chops), brown rice, asparagus

Head over to Menu Plan Monday at OrgJunkie for more meal plans, recipes, and inspiration.

Filed Under: GF, Home Cooking, Meal Planning

Crustless Bacon Asparagus Quiche

March 30, 2012 By
Bacon Asparagus Quiche

It’s spring! Time to have a lovely brunch with girlfriends, don’t you think? Yeah, that never seems to happen. So I just make “breakfast for dinner” and enjoy my brunch that way. This Crustless Bacon Asparagus Quiche looks lovely plated with some Rosemary Potatoes, which you can roast alongside it in the oven. And as my son exclaimed at dinner, “Bacon makes everything better!” Note–if you’re able to eat gluten, you can pour this into a whole wheat pie crust.

Print
Crustless Bacon Asparagus Quiche
Serves: 6
 

Ingredients
  • 4 strips bacon
  • 16 stalks asparagus, trimmed, cleaned and cut into bite-size pieces
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, sliced or torn into smaller pieces
  • 6 eggs, lightly beaten
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • salt and pepper, to taste

Instructions
  1. Preheat the oven to 400. Prepare a 9-inch pie plate with nonstick cooking spray.
  2. In a skillet, cook the bacon until browned. Remove from pan and drain on paper towels, leaving about 1 Tbsp of bacon fat in pan.
  3. Add the asparagus to the skillet and saute until tender, about 5 minutes.
  4. Add the minced garlic and saute until lightly browned, then add the spinach to wilt it. Remove from heat.
  5. In a large bowl, combine the eggs, milk, vegetable mixture, cheeses, salt and pepper. Pour into the prepared pie plate.
  6. Bake at 375 for 30-35 minutes or until the edges of the crust are golden.

 

This recipe is linked up to Ultimate Recipe Swap at Life as Mom, Whole Food Wednesdays at Beyond the Peel, Gluten-Free Wednesdays at Gluten-Free Homemaker, Slightly Indulgent Tuesday at Simply Sugar & Gluten Free, Tasty Tuesday at Balancing Beauty and Bedlam and Friday Food at MomTrends.

Filed Under: GF, Home Cooking, Recipes

Meal Plan Monday: Two weeks of yummy food

February 27, 2012 By

It’s the worst part of the month for me–those last days where I’m out of money in the grocery budget and I’m s-t-r-e-t-c-h-i-n-g to get us through. It’s so silly that I’m excited that February is shorter than the other months! Over the past two weeks, I tried a few new recipes and i’m glad to say the Brown Sugar Pork Chops with Onions was delicious! That will definitely go into our rotation since it’s likely that I have orange juice and onions on hand; there’s nothing unusual to buy. I didn’t have a chance to try that Cauliflower Soup, but I will.

Sunday–Turkey Spinach Burgers, Smiley Potatoes, corn, green beans
Meatless Monday–Vegetable Nachos (green & red peppers, onions, black beans and cheese) on tortilla chips baked in the oven
Tuesday–Sausage & Veggie Roast (this can be done either in the oven or in the slow cooker)
Wednesday–Slow Cooker Broccoli & Beef, brown rice noodles
Thursday–Chicken breasts with olive tapenade (it’s been sitting in the pantry since Christmas!), quinoa, asparagus
Friday–Frozen pizza (for the family), I’ll find leftovers. We have an evening event at school and need something quick!
Saturday–Leftovers buffet–time to clean out the fridge!

Sunday–BBQ Chicken in the slow cooker (just lazy chicken, breasts + a bottle of sauce), GF buns, broccoli slaw
Meatless Monday–Cheddar Corn Potato Chowder, salad
Tuesday–Pineapple Chicken (this recipe, but I don’t have any pork chops in the freezer), brown rice, green beans
Wednesday–Ham & Broccoli Quiche, Rosemary Potatoes
Thursday–Ginger Chicken Soup
Friday–Macaroni & Cheese Casserole, broccoli and cauliflower
Saturday–Eating out with a Red Robin Gift Card I got FREE from MyPoints

Head over to Menu Plan Monday at OrgJunkie for more meal plans, recipes, and inspiration.

Filed Under: GF, Home Cooking, Meal Planning

GlutenFreely Deal at LivingSocial

February 22, 2012 By
GlutenFreely

Living Social Baltimore is offering a great deal today: $50 of gluten-free products from Gluten Freely for just $25. At GlutenFreely.com, shipping is FREE on a $75+ order, and you’ll find everything from cereals to pastas to baking mixes to beauty products to cookbooks. You have until August 15, 2012, to use your voucher, and you must spend it all in one order. Limit one per person, but you may buy a second one as a gift.

If you eat and cook gluten-free, take a look at the 15% off Betty Crocker Mixes sale, and you’ll find a great selection of brands you don’t see in your local stores. If you have a family members who’s gluten-free, this is $25 well-spent! Head over to Living Social Baltimore by Saturday to buy this deal.

Disclosure: This post contains an affiliate link. Thanks for supporting MoneywiseMoms at no cost to you!

Filed Under: Daily Deals, GF

Gluten-Free Broccoli Rice Casserole

February 17, 2012 By
Broccoli Rice Casserole

I’ve avoided making casseroles ever since I went gluten-free. I didn’t want to have to make homemade cream-of-whatever soup to replace the canned variety, since that seemed to take a lot of the convenience out of it. It is nice, though, to just make a big casserole and have lots of food for everyone, especially my children who seem to be on their umpteenth growing spurt. They loved this dish, and we actually had a tiny bit of leftovers.

This gluten-free broccoli rice casserole can easily be made as a vegetarian meal, but I added cooked chicken to make it even heartier. Since I often have leftover chicken and rice in the fridge, this was quick to pull together and get into the oven for dinner.

Gluten-Free Broccoli Rice Casserole
adapted from this recipe

3 cups cooked brown rice (I cooked mine in chicken broth for extra flavor)
3 Tbsp olive oil
1 cup celery, chopped
1 cup onion, chopped
1 16oz bag frozen broccoli cut, defrosted (I just zapped mine in the microwave at 1/2 power)
4oz low-fat cream cheese
salt and pepper to taste
1 cup cooked chicken, diced (optional)
1 tsp dried basil
1/4 cup Parmesan cheese

Preheat oven to 350 degrees; prepare a 9×12 baking dish with cooking spray.

In a large skillet, heat the olive oil over medium-high heat. Saute the celery and onion for about 7 minutes or until onions are translucent. Add the broccoli and stir to combine. Add the cup of water and cook for 3 minutes or until broccoli is tender. Add the cream cheese to the skillet, breaking it up and stirring to make a creamy gravy that coats the vegetables. Stir in cooked chicken. Season with salt and pepper.

Add the rice and basil to the skillet and toss to mix. Transfer to the casserole dish and sprinkle Parmesan cheese over the top. Bake at 350 for 30-35 minutes.

This recipe is linked up to Gluten-Free Wednesdays at Gluten-Free Homemaker, Slightly Indulgent Tuesday at Simply Sugar & Gluten Free, Whole Food Wednesday at Beyond the Peel,  Friday Food at MomTrends and Tasty Tuesday at Balancing Beauty & Bedlam.

Filed Under: GF, Home Cooking, Recipes

Meal Plan Monday: 2-week plan with New Meals

February 13, 2012 By

I’m finally trying some new recipes! While some weeks I take a look at the calendar and think, “I want things as easy as possible,” it’s nice to occasionally throw a new recipe into the mix. Thankfully, my kids will try anything once. If I see a recipe online or in a magazine, I’ll show it to them and we’ll talk about what’s in it that they already like. That sets the stage for a good attitude trying it at dinner, and it usually works. I’m eager to try the Brown Sugar Pork Chops with Onions from BHG and this Cauliflower Soup from Zoom Yummy.

As I’ve been doing in the New Year, I’m sharing my two-week meal plan every other Monday. On the other Mondays, I share my meal plan challenges. Last week, I told you how we’re running out of food. Thanks for your great comments and suggestions! Let me know if you’re struggling to meal plan so we can tackle those issues, too.

Sunday–Hamburgers, homemade fries, corn, salad
Meatless Monday–Italian Spinach Pie, GF cornbread muffins for me, garlic breadsticks for the family, salad
Tuesday–Slow Cooker Chicken Tortilla Soup, leftover GF cornbread muffins and garlic breadsticks
Wednesday–Brown Sugar Pork Chops with Onions, brown rice, green beans
Thursday–Slow Cooker Taco Pie (using precooked beef from the freezer)
Friday–Baked Pesto Chicken, brown rice, broccoli and cauliflower
Saturday–Leftovers buffet–great time to clean out the fridge!

Sunday–I’ll be out of town, so I’m leaving Easy Manicotti for the family to heat up.
Meatless Monday–Cauliflower Soup (I’ll use GF flour), salad
Tuesday–Slow Cooker Chicken Tacos, flour & corn tortillas, tomatoes, lettuce, cheese, black beans
Wednesday–Chicken Sausage with mushrooms, zucchini, tomato and onions over angel hair pasta (GF for me)
Thursday–Quesadillas with ground beef (precooked from the freezer, and I’ll use corn tortillas), salad
Friday–Balsamic Mushroom Pork Chops, brown rice, broccoli
Saturday–Homemade Pizza (I’ll use GF bread as my crust) with olives, green peppers, and mushrooms, salad

Head over to Menu Plan Monday at OrgJunkie for more meal plans, recipes, and inspiration.

Filed Under: GF, Home Cooking, Meal Planning
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