When you have Celiac, and you are on a gluten free diet, you quickly realize that you have to plan ahead for your meals. You no longer can pick up take-out, or stop at a fast food restaurant. And eating out at a restaurant is not only expensive, but for me, not an enjoyable experience since I worry about whether the meal I am eating is going to make me sick.
I always enjoyed cooking so cooking dinner every night for me was nothing new. I just had to tweek my menus so they would be gluten free. I work full time and get home between 4:30 and 5, so my meals need to be quick and easy, but also nutritious. I try to avoid processed foods and stick to naturally gluten free foods. I use fresh vegetables in season, organic when I can. My next choice is plain, frozen vegetables, no added ingredients or sauces. Simply, I microwave them, add some olive oil, salt and pepper. I shop on Saturday and plan my menus for the week. I also make enough to have leftovers for lunch the next day to take to work. Meals that require extra preparation and cooking time I save for the weekends. I don't make separate meals for my husband who doesn't have to eat gluten free, but as you will see from my menus, he isn't deprived of taste or variety!
Here are a few weeks of quick, gluten free dinners:
Tuesday-Chicken Thighs/Brown Rice/Green Beans
Saute 1 chopped onion, 2 cloves garlic in olive oil until softened. Add boneless, skinless chicken thighs, brown on both side. Add 1 can diced tomatoes, 1 cup white wine(optional), 1 tsp. Italian seasoning, salt/pepper to taste. Simmer while you prepare your rice and green beans.
Saute 1 chopped onion, 2 cloves garlic in olive oil until softened. Add boneless, skinless chicken thighs, brown on both side. Add 1 can diced tomatoes, 1 cup white wine(optional), 1 tsp. Italian seasoning, salt/pepper to taste. Simmer while you prepare your rice and green beans.
Wednesday-Pork Tenderloin/Potatoes/Lima Beans
Season Pork Tenderloin with salt, pepper and garlic powder. Broil about 10 minutes on each side. (Should be slightly pink in center, let rest before slicing) Mix fingerling potatoes, salt, pepper, a little olive oil. Cover and microwave for 15 minutes until tender.
Friday-Mahi Mahi/ Quinoa/Broccoli
Saute mahi mahi in small amount of olive oil. Season with salt and lemon pepper seasoning.Add 1 cup white wine and 2 tbsps butter. Let simmer while quinoa is cooking. Prepare quinoa per package directions(I use GF chicken broth -cooks in 15 minutes) Steam fresh or frozen Broccoli Florets. Add oilve oil, lemon juice, salt/pepper.
Monday-Grilled Chicken Breast over mixed green salad
Grill or broil boneless chicken breasts. Serve over mixed green salad (lettuce, cucumber, peppers, tomatoes, scallions, carrots, etc.) Serve with avocado, goat, feta or shredded cheddar cheese, and dressing of your choice.
Grill or broil boneless chicken breasts. Serve over mixed green salad (lettuce, cucumber, peppers, tomatoes, scallions, carrots, etc.) Serve with avocado, goat, feta or shredded cheddar cheese, and dressing of your choice.
Wednesday-Grilled or Broiled Steak/Baked Potato(in summer, have fresh corn on the cob!)/Tomato and Cucumber Salad
Thursday-Ziti w/Meat Sauce
Use my homemade sauce recipe-it freezes really well or jarred -I really like
Victoria's or Rao brands, I buy the Marinara Sauce and add my own ground beef
Friday-Tuna Salad over mixed green salad
Combine canned tuna, mayonnaise, chopped celery, carrot and onion,
salt, pepper, a splash of pickle juice.
No comments:
Post a Comment