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:
- Mac & Cheese
- Penne with Tomato Cream Sauce
- Cornmeal Crusted Talapia
- Meat Loaf with Gravy and Potatoes
- French Toast
- Chicken Tikka w/Rice
- 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.
Everyone loves my no flour peanut butter cookies. I bring them to every party I do. Working at a bakery I have become very aware of the high number of nut allergies. I decided to try and make a cookie recipe that has no flour and no nuts. An easy solution when you are in need of a gluten free treat.
1 Cup Sunflower Butter
1 tsp Baking Soda
1 tsp Salt
1 Cup Sugar
1 tsp Vanilla
1 tsp Cinnamon
Mix all the ingredients in a large bowl. Roll the dough into about 14 one inch balls. Place each ball on a foiled cookie sheet. Bake for about 12 minutes in a 350 degree oven. Watch them, they can burn really fast.
The NFCA is a hosting a fun new contest. I have been selected for the first round of competition and I need everyones help. Please click on the link below and cast your vote!!!
Its quick, all you need to do is answer one question. Vote today before time runs out.
The link to the face-off is www.celiaccentral.org/foodfaceoff.
I was looking for something a little more fun then guacamole. This came out spicy, creamy and perfect for dipping veggies in.
2 Small Avocados
1 Cup Yogurt
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.
I love coming up with fun recipes that are easy to make and can be used many different ways. This is a party recipe for sure.
1 Jar of Salsa
2 Pounds Skinless and Boneless Chicken Breast or Thighs or a Combo of Both
1/2 Chopped Cilantro
1 tsp Salt
1 tsp Pepper
Start by seasoning chicken in a bowl with salt and pepper. Then place chicken, cilantro and salsa all in a slow cooker on low for 7 hours. Remove lid, stir and continue to cook uncovered for an hour to help reduce some liquid. Last, remove chicken and and shred with two forks. Serve with remaining sauce as sliders, taco filling, over rice or any veggie . Enjoy
I came up with this recipe by accident. A friends of mine just got a grill and is trying to learn some easy recipes. I wanted to come up with something that she would love and was as easy as grilling a burger. This is super healthy and a whole meal in its self.
1 Red Bell Pepper (Cut into bit side pieces)
2 Cups Cut Pineapple Pieces (Fresh or Canned)
2-3 Chicken Breast (Cut into Pieces)
1/3 Cup Gluten Free Asian BBQ Sauce
Salt and Pepper
Place cut chicken in bowl and season with salt and pepper. Add BBQ sauce and mix well. Now using wood skewers gently place alternating pieces of chicken, then pepper and then pineapple on each until almost the whole stick is covered. Once you have used up all the ingredients place each skewer on grill and turn every few minutes to cook evenly on each side. Remove from grill and serve.
Hint: Make sure to soak skewers in water first to help prevent burning. Also spray grill top well to avoid sticking.
A few months ago I got a phone call from the writers of Gluten Free Living Magazine, asking if I would be interested in writing an article about my story, along with a fun summer menu. I was excited to be apart, and quickly got started coming up with ideas. Since it was the middle of winter ,it was hard to really think of summer but they mentioned something about lobster and I was inspired. I created a fun menu of East meets West combining some of my Asian flare and the traditional New England lobster roll idea. The menu includes a great recipe of my GF Coconut Shrimp, Jay’s Mango Salsa, Lobster Roll, Asian Slaw and always with a little cocktail to wash it all down. For more details and all the recipes pick up a copy today!!! You can find it here http://www.glutenfreeliving.com/ or at a local Barned and Nobel, Target and Rite Aid.
I was recently asked to join the magazine for the next year and help create some great seasonal menu plans. If you subscribe now you will save a lot on each issue and you will be the first to see all my menus and recipes.
I have been working seven days a week and try hard to make a complete meal every night. This is a great recipe that you could re-create many different ways. Feel free use any seasonings or veggies for the recipe and give it your own spin.
1 Butternut Squash
1/2 Cup White Raisins
3 Carrots Slices into Rounds
1 Red Bell Pepper Slices
Juice of One Lemon
1 Onion Chopped
1 Full Chicken
2 tsp Salt
2 tsp Pepper
1 Tbs Paprika
1/2 Tsp Cinnamon
1/2 Tbs Moroccan Seasoning Blend
Start by placing the squash, onion, pepper and carrot in the slow cooker and mixing with half the salt and pepper. Now on a plate coat the chicken with oil and the remaining salt, pepper, paprika, cinnamon and Moroccan seasoning. Place chicken in slow cooker and pour lemon juice all over the whole thing. Cover the slow cooker and cook on low for 8 hours. Serve on top mashed potatoes or rice. *Remaining juice can be made into a great GF grave by heating in a pot with corn starch.
Tomatoes in season time to create a salad. Nice light salad in a bread bowl with impress any group.
2 Tomatoes ( Seeded chopped)
1/2 cup Basil Chopped
1 Tbs Parmesan cheese
1 Tbs Olive Oil
1/2 tsb Salt
Start by placing chopped tomatoes, oil, parmesan cheese, basil, salt, peppers in a bowl and mix. Now slice gluten-free roll in half and remove a little bit of the inside, spray or spread olive oil around outside and toast for a fee minutes. Remove from oven and fill with tomato salad. Serve as is.
I really can not get enough of all the Chebe bread blends. No matter what I do it keeps getting better. This time I was testing it on my dad and he forgot it was Gluten Free. I love this stuff. Chebe makes a Focaccia Blend which is fun as a great brunch or dinner side. My recipe adds great twist to make your bread supper fancy.
1 Box Focaccia Chebe Mix
2 Tbs Olive Oil
1 Cup Parm Cheese
1/4 Tomato Sauce
1 Tbs Milk
1/2 Tbs Salt
1 Tbs Truffle Oil
Mix all bread ingredients together very well by hand, kneading as you go. Press into a lightly sprayed square baking dish. Coat the top with truffle oil and make sure to brush it allover the top. Using your finger tips make a munch of shallow indents in the top of the dough. This will make a great texture and allow some of the oil to poll on top creating an interesting a great effect when it comes out of the oven. Sprinkle with salt and basil. Bake as directed on the box and then slice into sticks to serve. Great for dipping 🙂