Category Archives: Lunch

DineWise

I try to make really easy and quick recipes for people to follow but I am constantly asked for grab-n-go meal options. Being gluten free is almost impossible to find a quick bite or even a frozen meal to turn to in a rush. I was asked to review a new line of frozen products and I am happy to report that they are good!

The line is called DineWise and they offer a wide range of meal options from weight loss, low sodium, diabetic and a few more options. They recently added a gluten free option to the menu with breakfast, lunch and dinner options. Each meal in one complete package that is microwaves and over safe. No need for dishes or anything else which is something very new in the gluten free world. Portions are all good and every meal was satisfying. The option range from ethnic dishes to comfort foods. Here is the list of GF options:

  1. Mac & Cheese
  2. Penne with Tomato Cream Sauce
  3. Cornmeal Crusted Talapia
  4. Meat Loaf with Gravy and Potatoes
  5. French Toast
  6. Chicken Tikka w/Rice
  7. Oatmeal with Peach Compote

I listed them in order starting with what I liked the best. I have to admit I was very surprised by the Mac & Cheese and Penne. Did not think it was possible to have a gluten free frozen pasta that can be re-heated and tun out really good! My boyfriend was a huge fan of the mac &cheese and he never likes any gluten free pasta options. It really came out like creamy souther mac.  The talapia also stood out for its huge portion, very crispy coating and zesty great flavor all around. I added some fruit to the french toast for a quick breakfast and was really happy with that.

The meals are easy to prepare either in the microwave or oven. I found that for the best result I would microwave for a minute or so and then placed it in the oven for 15 minutes. This took a bit longer but made a huge difference although the microwave worked fine. I love to cook so I do not keep frozen food around much but I must admit I was really nice to have a quick and easy option when I was in a rush or got home late.

You can order DineWise meals online at http://www.dinewise.com . Good prices and a bunch of bundle packages. Give it a try and let me know what you think.

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Cilantro Chutney

Chutney makes for an incredible dipping sauce for any meal. Full of flavor that pops. Chutney recipes can be creative. This one is easy to whip up in a crunch.

Ingredients:

1 1/2 Cups Fresh Cilantro

1 Clove Garlic

1 inch cube ginger grated

1/2 tsp salt

1 Tbs honey

1 small thai chili or half a jalapeño

Juice of 1 lime

2 Tbs Water

Place everything in a small food processor and blend until a paste forms. Feel free to keep out chili if you want to keep it mild.

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Polenta Waffle

I love coming up with a savory twist on a classic. I must have 50 waffle recipes but this one quickly became a fav. Plus now I can have a heathy waffle for dinner.

Ingredient:
1/4 cup instant polenta
1 egg
1 tsp baking powder
Pinch salt
Pinch fresh cracked pepper
1/3 cup almond milk

Mix all dry ingredients in a bowl. Add on egg and mix well. Now add half the milk, combine and let stand for a few minutes. Then add remaining milk and again let stand. Mix well and pour into hot waffle iron for 4 minutes. Enjoy with any toppings. Try something savory like avocado and salsa.

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Baba Ghanoush

This is a recipe that has been passed down in my family for a long time. My dad use to tell me story’s of my grandma making it for him as a child in Isreal. I have never been able to get it just right but at least it’s close.

Ingredients:

2 Eggplant

6 Garlic Cloves

2 Tbs Tahini Paste

1 tsp Salt

1 Tbs Oil or Spay

Start by cutting each garlic cloves into about 3 large slices. Then using a pairing knife make a bunch off deep gashes in each. Shove a chuck of garlic in each slit. Spread oil or spray the eggplant all over. Place the eggplant on a grill or under a broiler turning every few minutes until each side is blackened and soft. Once the eggplants are fully cooked and soft peel off the skin. Place the inside of the eggplant in a food processor and mix it up well. Add the tahini and salt and pure. Serve cold or warm.

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Spicy Avocado Ranch Dip

I was looking for something a little more fun then guacamole. This came out spicy, creamy and perfect for dipping veggies in.

Ingredients:

2 Small Avocados

1 Cup Yogurt

1/2 Lime

1/2 Cup Fresh Cilantro

1/2 tsp Salt

1/2 tsp Garlic

1 tsp Oregano

1 tsp Parsley

1 tsp Sugar

1 Jalapeño Diced ( leave seed if you want extra spice)

 

Using a food processor mix together avocado, cilantro, lime and jalapeño. One mixed well add yogurt, salt, garlic, parsley, oregano and sugar. Pure until smooth and serve cold.

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Persimmon

Winter time persimmons come out and play. They can be found all over the market. The best way to describe them is a cross between sweet potatoes and tomatoes. 

Ingredient:

4 Persimmons

2 Tbs Brown Sugar

1 tsp Salt

1 Tbs Balsamic

 

Slice each persimmon into 8 wedges. Place in a bowl and toss with sugar, salt, balsamic and sugar. Place on a well sprayed baking sheet and roast at 500 degrees for about 15 minutes until they start to brown and caramelize on the outside. Broiling works also just watch carefully.

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Caveman Nuggets

Finally a chicken nugget recipe that is guilt free and junk free. Completely gluten free, egg free and paleo.  Using nuts to coat the meat adds even more protein. This recipe is will be a hit for the whole family! 

 2 Chicken Breast 

1/4 Cup Crushed Pecans

1/4 Cup Crushed Almonds

1 tsp Salt

1 tsp Garlic Powder

1 tsp Paprika 

1/2 tsp Pepper 

Start by cutting chicken into large chunks. I did this by making three strips and cutting each into three or four. Set chicken to the side. In a large bowl mix all the remain g ingredients. Working in batches place chicken in bowl and toss each chunk well to coat. Place coated chicken on a well sprayed or oiled baking sheet. Bake at 400 degrees for  10-15 minutes until golden. You may want to flip the chunks half way. Enjoy!

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Split Pea Soup

After the holidays my freezer tends to fill up with random leftovers. I found a ham hock and was inspired. This is a super easy soup in the slow cooker.

Ingredients-

6 Cups Water – Will need more later

1lb Bag Dry Split Peas

2 Bullion Cubes (gluten free, all natural)

3 Carrots Diced

1 Ham Hock or Smoke Turkey Neck

1 Pound Diced Ham

1 tsp Garlic Powder

Salt

Pepper

Start by rinsing peas and pour in the slow cooker. Add carrots, garlic powder, salt and water. Mix well and then add ham hock. Place lid on top and cook on low for 10 hours. Remove hock and mix well, pea should easily combine.  Take meat off hock and toss in soup.  Add more water if needed to get consistence you want. Finally add the remaining meat and heat on high for 30 more minutes. Enjoy!!!!

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Shepherds Pie

Last week I was in Boston walking around in the snow and cold. On every other block was a really fun looking Irish Pub. All day I was craving a hot traditional Irish stew of some kind. We finally found a menu that has a sampler with shepherds pie, cottage cheese pie and beef stew.  Once I was ready to order the waitress explained they all had wheat in them. So instead I went with a bun less burger. I really wanted a good shepherds pie so I needed to make it my self and figured I would make a paleo version while I was at it.

Ingredients –

1-Pound Ground Beef

1 Can Peas

2 Carrots  (Diced)

1 Onion (Diced)

4 Tbs Ketup (paleo version on my blog)

1 Tbs Worcestershire Sauce (optional)

1 Cup Diced Mushrooms

Salt

Pepper

Topping:

4 Cups – Mashed Squash or Cauliflower  (fully cooker and cooled)

 

Start by browning onions and carrots over medium heat with salt and pepper. Once onion is translucent toss in meat. Brown meat slowly while mixing in with carrots and onion. While meat is cooking add ketup and Worcestershire sauce if using. Mix well and then add mushrooms. Cook for a few minutes and finally toss in peas mixing in gently. Using small baking dishes, fill half way with meat mixture. Top with a thick layer of topping. Place in the oven at 350 degrees for 10 minutes. Finally broil on high for 3 minutes to help brown the top. Enjoy!

 

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Pizza Soup

I am always cooking for fun and kid friendly meals that are healthy. Packed with veggies but fun to eat.

What can be better the soup that taste just like pizza.

 

Ingredients:

15 oz Tomato Pure

12 oz Jar Pizza Sauce

1 tsp Salt

15 oz Water

1 Cup Milk

1/4 Cream Cheese

2 tsp Sugar

1/2 Tbs Oregano

1/2 Tbs Parsley

1 tsp Garlic

 

Place everything in a slow cooker on high four 4 hours. Whisk well every hour to help blend together. Serve with grated mozzarella on top.

 

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