Meal Plan Featuring Chicken Saltimbocca Gruyere

November 15, 2013 By

chicken saltimbocca gruyere-2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As I’ve said in previous meal planning posts we are gluten free. Sometimes we are even dairy free, but not always. Shh, don’t tell anyone, Ok? Today we are not dairy free, hence the wonderful addition of Gruyere cheese in this recipe. The melting cheese makes the most wonderful sauce for the chicken. I adore this meal. I hope you like it as much as we do.

 

Monday – Chicken saltimbocca gruyere  with mashed potatoes and green beans

Tuesday – Veal picata  with salad

Wednesday – Pork chops with potatoes au gratin and veggies

Thursday – Cuban picadillo with fried bananas

Friday – Bahn Mi Style Burger

 

Chicken Saltimbocca Gruyere

4 single chicken breasts without skin and bone

8 slices of prosciutto

5 oz of Gruyere cheese, shredded

toothpicks

3 tablespoons butter

1 glove garlic

1/2 cup white wine

juice of one lemon

 

Place one chicken breast in a zip lock bag and using a mallet, pound the breast thin. Repeat with the other chicken breasts. Layer 2 slices of the prosciutto on each chicken breast, top with 1/4 of the cheese.  Roll the chicken breast so that the prosciutto and cheese are contained inside the chicken breast. Secure with toothpicks. Repeat with all chicken breasts. In a large skillet melt the butter. Saute garlic for a moment or two and then add chicken breast. Allow the breasts to brown on each side. Add wine and lemon juice to the skillet. Reduce the heat to medium-low and cover so that the chicken can cook fully. Serve with sauce from the pan.

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Kettlecorn Pumpkin Seeds Recipe

November 11, 2013 By

 

Kettlecorn Pumpkin Seeds-5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This past weekend we shuffled off to the local pick-your-own place and braved the rather frigid morning to get some pink lady apples, beets and swiss chard. While we were there we also bought two pie pumpkins. I love to cook them up during the fall and make some of the best tasting GFCF crustless  pumpkin pie around. But of course you can’t ignore all those amazing pumpkin seeds that come out of the pie pumpkins. I swear they have more seeds than the giant jack-o-lanters. Usually I simply roast them with a little salt, but during said trip to the farm we got 4 free Halloween pumpkins, so I’d had my fill of plain pumpkin seeds.

I decided I wanted to make some cinnamon spice pumpkins and of course I did a quick Google search to see what kind of recipes were out there. Not a single one I looked at included salt in the sugar and cinnamon blend. I thought that was really odd since, I thought everyone knows salt makes sugar taste sweeter. If you ever make a dessert and it tastes sweet but flat you can almost guarantee you forgot the salt.

So as I was measuring out the sugar I made sure to add a little salt for balance. I decided to taste the mixture to make sure it was an appropriate blend and it reminded me of Kettlecorn. I decided to stop right there and forego the cinnamon. My husband has cursed me already saying these are just too addictive! I hope you enjoy too.

 

Kettlecorn Pumpkin Seeds

1 cup of cleaned and air dried raw pumpkin seeds from your pumpkin, or seeds from 2 pie pumpkins

2 tablespoons organic sugar

1/2 to 1 teaspoon salt (taste after mixing in 1/2 and determine if it fits your taste)

olive oil to coat

Preheat oven to 300 degrees Fahrenheit. In a bowl mix pumpkin seeds with oil to coat. In another bowl mix sugar and salt, taste to make sure it suits your taste. Sprinkle sugar mixture over pumpkin seeds and stir to coat. Spread pumpkin seeds evenly on a cookie sheet taking care to try to keep them in a single layer. Roast for approximately 40 minutes, but stir every 15 minutes to prevent burning. Allow to cool, stir while cooling to prevent sticking. Enjoy!

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Gluten Free Meal Plan for the Week with Greek Spaghetti Squash Recipe

October 25, 2013 By

 

 

I have really been trying to focus on the family eating at home. Not only does it save your budget, and who doesn’t need to save their budget? I mean really, even Hillary Swank clips coupons. But it also allows you to make sure you know exactly what is in your food. And for a mom of 3 who has to keep us all on a gluten free diet, being prepared is the only way to fly. So to speak.

This week I’ve decided to utilize some of our grass fed steer we buy every year. We have a ton of ground beef and some steaks still in the freezer so they are a big part of my weekly inspiration.

 

Gluten Free Weekly Menu

Monday – Greek Roasted chicken with roasted potatoes and mixed veggies

Tuesday – Gluten Free Meatball Subs made with Schar rolls

Wednesday – Greek spaghetti squash with feta cheese

Thursday – Steak with twice baked potatoes and brocolli

Friday – Ham steak with cinnamon mashed sweet potatoes and homemade cranberry sauce

 

Greek Spaghetti Squash Recipe

1 medium sized spaghetti squash

Butter

kalamata olives

feta cheese

Cut the spaghetti squash in half and remove the seeds. Steam or roast the squash until it is tender and you can run a fork through it to create the “spaghetti” strands. In a saute pan melt butter to make a sauce, add olives and spaghetti squash. Mix until evenly coated. Remove from heat and add feta cheese. Sever immediately.

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Pumpkin Drink made with Sugar Free Tagatose and Other New Products from NuNaturals Plus Giveaway!

October 17, 2013 By

 

Pumpkin Drink

Disclosure: I was provided with NuNaturals products with which to facilitate this recipe. NuNaturals is providing the gift pack.

With Fall here I thought I’d join the onslaught of all-things-pumpkin. My boys love having a sip of my coffee in the mornings but I don’t feel comfortable with them ingesting all that caffeine, so I decided to develop a warm pumpkin drink I can feel good about them enjoying. I picture us drinking these by a cozy fire while my husband reads us a classic book. Of course that is just a fantasy and instead they will be sitting at the table, fighting, laughing and just being generally silly. Still, it will make a fabulous memory.

NuNaturals was kind enough to send me some of their newest products to try so I opted to use their Tagatose in this Sugar Free Pumpkin Drink.

Pumpkin Drink Recipe

1 cup half and half*

1 cup Almond milk *

1/4 cup pumpkin puree

2 Tablespoons NuNaturals Tagatose **

1 1/4 teaspoons pumpkin pie spice

1 dropper NuNaturals Vanilla Stevia

Method

In a saucepan, combine all ingredients except the vanilla stevia. Warm on the stove until scalded but not boiling. Turn off the heat and add the vanilla stevia. Mix. Strain if you prefer a smoother finish or drink as is for a full pumpkin experience. You may wish to top with additional pumpkin pie spice.

* you can use any combination of milks that you prefer. I like the half and half mixed with almond milk for a very rich drink, but you can choose to do all almond milk or even half and half with cows milk.

** you may substitute other sweeteners such as maple syrup.

Our family loves NuNaturals and I even carry their stevia packets in my purse for our trips to restaurants. I like to use the stevia packets in my iced tea since they dissolve so easily and make for a delicious drink. I also keep their flavored liquid stevias (lemon and orange are my favorites) in my cabinet and use them to flavor my mineral water. Their flavored stevia liquids are made with real essential ingredients instead of artificial or synthetic flavorings, and I think they make a great addition to my water regime.

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