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.
It’s been a while since I’ve posted about what I’ve been cooking but thought I would start this again. I’m not sure that I’ll do it every week especially as I sometimes end up doing the same things.
Anyhow here is what was on the dinner menu last week:
Monday – Ham steaks & pineapple with homemade sweet potato & potato chips, along with carrots & peas. My daughter made this as we were watching my son’s futsal game, so came home to a cooked meal.
Tuesday – Beef Stroganoff served with rice, carrots & peas.
Wednesday – Leftovers
Thursday – We went to Mum & Dad’s for dinner where we had Quick Chilli Beef.
Friday – Homemade Pizzas. My daughter & her friend made theirs on a bought pizza base. For the first time I tried the yoghurt dough. I used coconut yoghurt & GF flour. This was yummy & will definitely make this again.
Saturday – Chicken Risotto that had been stored in the freezer around Christmas time as we had so much food.
Sunday – Fish & Chips at Sandgate. We had a church social gathering on the waterfront & everyone bought their own fish & chips for dinner, from one of the local Fish & Chip shops.
Other things I made last week were:
My son has been enjoying the LCM bars & muesli bars in his lunch box.
What have you been cooking lately? Do you have any good lunch box recipes?
I have been making frypan pizza for years, using a recipe from the book that came with my electric frypan. Ever since my husband has been gluten free I have been making a gluten & dairy free version of the pizza. I think after much trial and error, sometimes getting it right and not being able to replicate it; I think I finally have the recipe just about right. This recipe works well for my 26cm round frypan that I use on the stove.
GF & DF Frypan Pizza
- 1 cup GF flour
- 2tsp baking powder
- 1/2 tsp xanthan gum
- sprinkle salt
- 40g butter
- 1/3 cup almond milk (or milk of choice)
- 1 tbsp oil
- extra oil for brushing pan
- tom paste or pizza sauce
- preferred toppings
- dairy free cheese
- Combine flour, baking powder, xanthan gum and salt. Rub in butter until mixture resembles fine breadcrumbs.
- Add in milk and oil, mix to form a soft dough. Add more flour or liquid if necessary, so that the dough can easily be spread on the pan.
- Press dough into lightly oiled 26cm cold frypan.
- Spread with tomato paste or pizza sauce
- Top with preferred toppings. Sprinkle with grated cheese. Cover frypan.
- Heat frypan on medium heat for about 8-1o minutes or until base is golden & the cheese is melted.
Alternatively: Place all ingredients in a food processor and process until combined into a soft dough, then proceed from step 3.
I use Bio cheese (which is a coconut cheese that melts well and tastes like cheese).
Our preferred toppings are GF ham, GF salami sticks, tinned pineapple, pizza topper herbs and cheese. We also like adding cooked chicken if we have any. It is fairly basic but I then add things like mushroom, capsicum & avocado to mine after it is cooked or serve it with a salad.
What are your favourite pizza toppings?
Monday – Creamy Tomato Chicken
Tuesday – Baja Steak (steak cooked on the BBQ, served with lime rice mixed with capsicum and tomato)
Wednesday – Pizza including a homemade gluten and dairy free pizza. We were celebrating 2 birthdays.
Thursday & Friday- Burritos/Nachos
Saturday – Chicken Nuggets (just cut chicken breast into nugget size pieces and dip in egg and roll in a yellow maize flour with added herbs and sesame seeds), served with homemade potato chips, carrots and peas.
Sunday – BBQ which included steak, failsafe sausages, potato & sweet potato served with carrots and pea.
This week I’ve baked Brazil Nut Blondies, Choose Your Own Adventure Lunchbox bar and Peanut Butter Cookies. I also made 2 birthday cakes; one using this Apple Cinnamon Muffin recipe as a cake and the other using this Choose Your Own Adventure Cake recipe (I added some cocoa so reduced the flour slightly).
What has been on your menu?
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).
For my husband I made a batch of Chocolate Brownies, gluten free chocolate chip cookies
(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.
- Monday – Boston Beans & Sausages
- Tuesday – A GF meat pie for Australia Day!
- Wednesday – KFC (Krispy Fried) chicken made with brown rice flour, air fryer chips & coleslaw. I did have something else on the menu but wasn’t feeling too well. I sent my daughter to the shops for a BBQ chicken and a dry coleslaw mix but they didn’t have any so she bought me the chicken strips and I had the KFC coating in the cupboard so it was a quick easy meal.
- Thursday – Mince & Pasta
- Friday – Leftover mince & pasta (my daughter was not at home for dinner either Wed or Thurs so it was enough to feed 3 of us for 2 nights.)
- Saturday – Korean Beef Noodle Bowls with rice noodles
- Sunday – Rissoles, air fryer chips, carrots & peas
What have you been cooking this week?
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 Weeks Menu was really not planned. Since I worked Monday, my usual menu planning and shopping day, I just did a quick shop after work and bought what I thought we might need. This did mean a few extra trips to the shop.
So the dinners that we did end up having were:
Monday – Leftover savoury mince with corn chips, the corn chips helped the mince go further.
Tuesday – BBQ with steak, sausages, cubed potatoes; served with carrots & peas.
Wednesday & Thursday – Creamy Salsa Chicken – I made up some macadamia cream as my daughter doesn’t like coconut. Will be using this recipe again.
Friday – My husband & son had a GF/DF fry pan pizza and my daughter made herself a toasted sandwich as she was going out. I was out.
Saturday – KFC (Krispy Fried Chicken) – made the coating with white rice flour as I didn’t have any brown rice flour and dipped the chicken in the coating, the egg & then back in the coating. Always popular at our house.
Sunday – Ham steaks with pineapple, airfried potato & sweet potato chips with carrots & peas. Both children enjoyed leftover ham steaks sandwiches for lunch today.
This week I have baked melting moments, coconut cupcakes (My daughter who doesn’t like coconut thought the shredded coconut was apple. I used tapioca flour instead of buckwheat flour), chocolate slice, chocolate brownies & cracka-lackin crackle cookies. I also made a slice to use up some digestive biscuits my son had opened and not eaten. I simply broke the biscuits up and then melted about 125g butter along with a handful or 2 of marshmallows, added more marshmallows & some cocoa to the biscuits, mixed it all together and set it in the fridge. As our breakfast choices were getting a bit slim I also made some more choc crunch granola .
What have you been cooking/baking lately?
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?
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:
- Monday – Spicy BBQ chicken served with rice and carrots & peas.
- Tuesday – used the leftover chicken & made fried rice
- Wednesday – Mexican meatballs (made a double batch so we had leftovers for lunches), with air fryer fries, carrots & peas.
- Thursday – dinner at Mum & Dad’s – chicken marinated in lime juice cooked on the BBQ with chicken sausages & salad
- Friday – chicken schnitzel, with air fryer fries, carrots & peas.
- Saturday – my brother in-law’s 50th birthday celebration – BBQ
- Sunday – BBQ – steak and sausages with potato, sweet potato, carrots & peas.