Our dinners consisted of:
Monday: Spicy BBQ Chicken, used this recipe but we just marinated the chicken, cooked it on the BBQ and made the rice in a tupperware microwave rice cooker. I had marinated the chicken earlier in the day as I was out closer to dinner time and then my husband could start cooking it before we came home.
Tuesday: As the kids were out we enjoyed leftover spicy BBQ chicken. We had also enjoyed the leftover chicken with our lunches in various forms.
Wednesday: I made fried rice to use up the last of the chicken. I had also cooked plenty of rice the night before in preparation for the fried rice.
Thursday: Dinner at Mum & Dad’s – Quick Chilli Beef (well Dad’s version).
Friday: BBQ steak, sausages & potato chips, along with peas & carrots.
Saturday: Out again (yay another night off cooking!)
Sunday: DF Beef Stroganoff – another recipe from the Quirky Cooking cookbook.
This week I’ve baked Rich & Gooey Flourless Brownies which I made using some leftover frozen almond pulp from making almond milk and ground almonds. I also substituted almond milk for coconut cream as I couldn’t find any coconut cream in my cupboard (forgetting there was a tin in my fridge). I also baked some gluten, nut & dairy free apple cinnamon muffins.
My son who hasn’t been well for the last few days and requested cashew custard. I used up our cashews so used macadamia nuts to make up the rest of the amount. He had 2 helpings when I first made it so I think he liked it. I love the fact that this is healthy enough to eat for breakfast if he desires.
What have you been cooking lately?
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
fried veggies with egg
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:
Tric’s mince cooking
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
frittata with salad
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?
This week I’ve been trying some new breakfast ideas. Thanks to Caralee from Real Food Pledge I’ve been using some of her breakfast recipes from her 7 Day Breakfast
Revolution Challenge. I’ve enjoyed all the recipes I’ve had so far and will make many of them again. Continue reading
I originally developed this recipe a few years ago when I was trying to use up leftover chicken & ham from Christmas. I always make this with chicken but I only include the ham if I have some that needs using up. I often use store bought almond milk but when I made this last week I had no dairy free milk, so I quickly whizzed up some almonds and blended it with water to make a quick version of almond milk. I was rushing so much that I forgot to strain the nut milk, like I normally would. It made the dinner a bit crunchier but not too bad. I just put in whatever vegetables we have on hand at the time. Originally this recipe was dairy free but not gluten free. I now make it with gluten free pasta and no longer put breadcrumbs on top, to make it gluten free. Last week I also added some dairy free coconut cheese to the top, which melted nicely.
This week I’m linking up for Pasta Friday over at Chorizo & Thyme.
Creamy Chicken Pasta
- 1/2 cup whole egg mayonaise
- 1 cup almond milk
- 1 dessert sp cornflour
- 1 tspn mustard powder
- 1 tspn nutmeg
- 3 eggs
- 2 cups cooked GF pasta
- 150g chopped ham (optional)
- 1 chicken breast
- 1 or 2 cups chopped vegetables of your choice
- 2 tablespoons dairy free cheese (optional)
- Preheat oven to 160 degrees C.
- Make up white sauce by combing first 5 ingredients and heating on low until it thickens. Take off heat.
- Grease an oven proof casserole dish. Combine pasta, ham, chicken and chopped vegetables in the dish.
- Add the eggs to the white sauce one at a time and stir well to combine. Add the sauce to the other ingredients and combine.
- Sprinkle with cheese if using.
- Cook in preheated oven for 20 minutes.
How do you use up leftover meat at your house?
GF, DF Chocolate muffins
Finally got my cooking mojo on again and made a few things this week.
My husband has been reacting to something and getting spots again. We think it might be one of the gluten free flours that I’m using (probably hidden sulphites). So I tried these Chocolate Cupcakes from Healthy Chef. These cupcakes are grain free.
For my children I made these milo cupcakes from Essential Kids but used this gluten & dairy free milo recipe and almond milk to make them. I did use real butter as I’m trying to see if my son can tolerate some butter even though generally he is dairy free. They have been eating them but my daughter thought they were a bit dry so I will had some more liquid/fat next time. I will need to make up some more of the gluten & dairy free milo.
We also had lots of cereals left that were bought as holiday treats, chosen by my children but they didn’t want to eat them anymore. The cereals were all dairy & soy free but by no means healthy. Too use them up I made these homemade rice puff bars but subbed the rice puffs for the cereals we had. These are going down quite well. We still have crunchy nut cornflakes to use up which my husband can’t eat so I think I will make some corn flake biscuits for the kids.
raw lamington slice
For our first MUMSnext gathering for the year I made a raw lamington slice (pictured left) using this raw lamington truffles recipe from skinnymixers. I also made a spinach dip with a cashew cream base. Both were well received, especially as they were gluten, dairy & egg free. I’ve shared the link for the raw lamington truffles with a few of my friends already.
The vanilla-almond granola in the container I’m storing it in.
Finally I made myself some vanilla-almond granola (from Against all Grain cookbook by Danielle Walker who has a blog of the same name) which my son & I enjoyed for breakfast this morning. I had mine with some corn puffs, a sliced banana and almond milk. My son ate his dry with nothing else added. In fact my son was eating it last night soon after it came out of the oven. I used the dehydrate in the oven method. I think I need to request a food dehydrater for a gift for mother’s day! I have been wanting to try a granola recipe for ages and finally got organised to soak the nuts in advance so that I could make it. Here is a similar granola recipe from Danielle’s blog.