There is very little take-away food that my husband can safely eat without having to worry about sulphites, in particular. A while ago we did have a Baja Steak bowl from a mexican take-away shop. We now make our own version of this at home.
Last week I managed to make a couple of quiche like slices for my children to try as lunch options. I made No Green Stuff Veggie Slice which I took to my friends house for lunch with a small group of ladies. There were a couple of slices left but my children didn’t try it. I also made Bacon and Sweet Potato Slice which my son & I had as part of our lunch for most of the week. I made it gluten free but my husband didn’t try it.
My children don’t particularly like sandwiches. Though they both often have bread rolls for lunch. I struggle with what to give my son for lunch. He will like something for a while and then go totally off it.
Sometimes if we have leftover chicken I will make a quick, easy Caesar salad.
This week I have made it with chicken left from my Creamy Tomato Chicken. If I have no hard boiled eggs I just fry an egg and put it in the freezer for about 5 minutes. Instead of croutons I just toast some bread before cutting it into small squares (good for using up crusts that no one seems to eat). I love crusts but generally don’t eat wheaten bread anymore.
I put the salad in a small container & send to school in an insulated lunchbox with a freezer brick. Don’t forget to pack a fork.
So here is my easy recipe:
What alternative to sandwiches to your children have for lunch?
“What’s for Dinner?” has been the catch cry of my children since they could talk. Often this would be one of the first things my daughter would ask in the morning when she was little.
I started menu planning a few years ago and have found that it helps. I usually plan and shop for a weeks worth of meals at a time. So on Monday I normally sit down with my calendar and add what we are going to have for dinner for each day of the week. It can be easy to have the same meals every week. To help me remember all the different dishes I can make I decided to write a list of all the meals we like to eat. I decided to add this as a new “Menu Ideas” page on my blog. This way it is easy for me to find and it might inspire someone else as well. As I try new recipes or remember things that aren’t on the list I’ll keep updating it.
Do you menu plan and do you have a list of go to meals?
Last week was a fairly big week, baking wise.
I made No-Bake Walnut Cookies (which are stored in the freezer), raw brownie bites (don’t tell my husband what’s in them!), apple cinnamon muffins, Banana Blueberry Buckwheat Muffins (the recipe uses raspberries but I used blueberries instead), my version of My Kind of Bliss Bliss Balls, chocolate slice and passionfruit slice. The passionfruit slice was an old recipe that I haven’t used in a long time as it isn’t gluten free. I used tapioca flour & coconut flour to make it gluten free.
For breakfast I made an apple, almond & cinnamon chia pudding which lasted for a few days, served with some nut granola I had made the week before.
For my sons lunches I made nacho scrolls with leftover Tric’s mince and scroll dough. He also took a version of caesar salad a couple of days with the leftover chicken schnitzel.
For dinners we had:
Monday – Tric’s Minice – a nacho style mince
Tuedsay – GF pancakes for shrove Tuesday using an adapted version of my GF pancake
recipe. These worked well and they were all gone. I’ll have to make them again soon.
Wednesday – Chicken Schnitzel
Thursday – Dinner at Mum & Dad’s – marinated chicken & vegies
Friday – French Onion Steak
Saturday – Mexican Meatballs
Sunday – Lasagna – all homemade including GF lasagna sheets, homemade tomato puree & homemade almond milk to make the cheese sauce. It was the first time I have made my own pasta and will definitely do this again. We rarely have lasagna as I can’t buy any lasgana sheets that both my husband and son can eat.
What have you been cooking or baking this week?
As my son returned to school last week. I did some baking in preparation for that. For lunches I made Pizza Scrolls. He only went to school for 3 days so I had some left for today.
I also made some Choc Crunch Granola, Seed Toast, chilli roasted trail mix (I used some almonds as well as the cashews & pine nuts instead of the pepitas), a version of spiced pumpkin seed cranberry snack bars (unfortunately something leaked on it while it was cooling in the fridge so it went a bit soggy).
(I use dark Lindt chocolate instead of chocolate chips) and Paleo Oreo Cookies
(mine weren’t paleo as I did use icing sugar in the cream filling), Both of the new recipes were a hit and I will be making them again.
What have you been cooking this week?
Breakfast this week has been a bit of a mixed bag including dry corn thins on a day I wasn’t feeling too good, leftover frittata, puffed corn cereal with banana & almond milk, fried veggies with an egg, scrambled egg with tinned salmon & avacado and of course bacon & eggs.
Lunches again mostly involved using leftovers in some way. These included leftover roast beef & salad; leftover porcupines heated with mushrooms & rice noodles or salad; leftover chicken with avacado on corn thins & leftover tinned salmon on corn thins. My children also enjoyed leftover meat on bread rolls for some of their school lunches.
Dinners last week:
Monday – Quick Chilli Beef as burritos or nachos
Tuesday – While the rest of the family enjoyed leftover Quick Chilli Beef I had the last of the roast beef with some salad.
Wednesday – Porcupines with veggies
Thursday – Creamy Tomato Chicken
Friday – Boston Beans & Sausages
Saturday – We were out a school function for dinner. Whilst we did request gluten free for my husband he was still careful about what he ate.
Sunday – Savoury mince (a double batch to take to a shared dinner but hoping that there are leftovers)
This week I have also baked chocolate brownies,
GF DF sugar cookies & Gluten, nut & dairy free apple cinnamon muffins (which are very fluffy for a gluten free muffin). I also made a creamed corn dip by soaking cashews, then making cashew cream and added some creamed corn and blitzed up a clove of garlic with the cashews.
What’s been on the menu at your house?
Last week I got back to making my own almond milk again by simply used soaked almonds and blending with chilled water, straining in a nut milk bag and using. I used this with breakfast some days or in some of my baking/cooking. This week I made another GF spiced sultana bread to take to a lunch with my friend who is a caeliac and then froze some of the leftovers. I also baked peanut butter cookies (much better when I flattened them with a fork this time) & GF/DF shortbread. My son & I also made a DF French Onion Dip using homemade french onion soup mix.
Breakfasts included Choc Crunch Granola, fried veggies with egg, GF sultana spice
bread and bacon & eggs. Most mornings I had the ginger & lemon hot drink, see this link for the benefits of warm lemon drinks. My son also enjoyed an apple & berry breakfast bowl.
Lunch again often involved leftovers in some ways. Lunches included leftover Tric’s mince, chicken & salad, mini meatloaf & salad and corn thins with various toppings on a couple of days.
So onto the dinners:
Monday – Tric’s mince
Tuesday – planned for creamy tomato chicken but after accidentally leaving my chicken out all day we had to throw it out. So instead I bought a roast chicken & coleslaw mix from the shops and added whole egg mayonnaise to the coleslaw mix and cooked some potato & sweet potato chips in the air fryer.
Wednesday – Mini Meatloaves with mushroom gravy. Well I enjoyed the mushroom gravy while the rest of the family chose not to eat it.
Thursday – Mum & Dad’s for dinner where we enjoyed Quick Chilli Beef with wraps or corn chips.
Friday – We enjoyed GF/DF Fry pan pizza. This time I added less liquid and made the base a bit thinner, I think this worked better.
Saturday – Roast beef cooked in the slow cooker with roast vegetables cooked in the airfryer.
Sunday – The kids enjoyed Donar Kebabs with the left over beef and other toppings
of their choice. The best thing was that they made their own with no help from me! My husband & I had a frittata made with the leftover beef & a few veggies.
What have you have been cooking/baking?
My week involved less baking as I ended up working on more days than I thought I would. Fortunately I still had some baked goodies in the freezer.
As it was a public holiday here last Monday I made melting moments and sultana bread which has been useful for breakfast as well as snacks. I will definitely make this again. I also made another batch of choc crunch granola. Yesterday I made my chocolate slice. I have not used this recipe for ages as we think Murray was reacting to the coconut. Even though we were using organic coconut he seemed to be reacting, we are now trying a different brand. I also used this coconut to make coconut butter for the sultana bread.
I had to be more prepared for breakfast this week as school and work started again. This week for breakfast I’ve had choc banana pancakes; apple, sultana & almond chia bircher (1 batch lasted for 3 days); the sultana bread and of course bacon & eggs on Sunday.
For lunch this week I’v mostly had salads with leftover meatballs or rissoles; or leftover fried rice and just 1 day of ham & avocado on corn thins.
Dinners this week:
We have been away for a few days. On holidays it had become the norm to cook in the unit one night and have take away the next night. However there is very little take-away that my husband can have. My sons reactions are not too bad now so he can get away with some of the wrong foods. Consequently the kids often get take-away while we have left overs or make up something else. During the week when the kids had pizza, my husband had his own mini pizzas and I made myself a stir fry with some left over chicken.
When we have pizza I often make a gluten free fry pan pizza but lately my husband has been making pizzas with corn or rice thins. Continue reading