Chicken Rice Plus

The last couple of weeks have been really tough emotionally around the house. With the death of 2 beloved grandparents. One for each side of the family. Last week was a grandfather on my husband's side and today was my grandmother.  Yes, I've heard that it's not a great idea to turn to food during times of sadness and all of that, but tonight I really need some comfort food. There's been a chicken casserole type dish, I've been wanting to try for awhile, and tonight ended up being the night to try it.  I didn't follow the recipe 100% because I didn't have all the ingredients.  It still turned out great, according to a friend of my daughter's.  She's a very picky eater, so I feel it was a success. You'll find what I substiuted in (bold lettering).

Chicken Rice Plus
by Bette Hagman
The Gluten-free Gourmet Cooks Fast & Healthy

 4 boneless, skinless, chicken breast halves
1 recipe Cream of Chicken soup or equivalent of one 10oz can (Cream of Mushroom soup)
1/2 cup cold water
1/2 cup of mayonnaise (Miracle Whip)
1/2 teaspoon of curry powder (I forgot to use this, but will next time)
1/2 cup grated Parmesan cheese (Did not use -due to DF issues)
2/3 cup uncooked brown or white rice (I used 3/4 cup-didn't need to do that)
1 10oz package of frozen or 1 cup of fresh broccoli (1-10oz package of mixed frozen veggies - peas, carrots, water chestnuts, and broccoli)
1/4 cup of sliced almonds - optional (Did not use)

 Preheat oven to 350 degrees.
Spray a 9 X 11 baking dish with vegetable oil spray (Use Canola oil spray). Wash the chicken and set aside. In a bowl add soup, cold water, mayonnaise, curry, and cheese.  Sprinkle rice over the bottom of the baking dish. Layer the broccoli over the rice.  Pour on half the sauce. Top with the chicken pieces and add the remaining sauce.  If desired, sprinkle on the sliced almonds.  Cover with foil ( I had a glass over that goes with my dish) and bake for 1 hour.

Makes 4 servings.

Chicken Noodle Soup

It's not surprising that we needed to make this soup. With 3 kids in school, there's bound to be some germs brought into our home.  So I made this soup to boost the family's immune system.  No one really wanted to eat what I made, but I ran some over to my mother because she wasn't feeling well. She enjoyed it.

Chicken Noodle Soup
by Carol Fenster

1 teaspoon of canola oil
1/2 cup thinly sliced celery
1/2 cup of chopped onion
6 cups of gluten free low-sodium  chicken broth (ie. Swanson Natural Goodness, Progressive)
1 small carrot thinly sliced
1/2 teaspoon poultry seasoning ( I didn't use this seasoning this time)
1/4 teaspoon table salt (we use sea salt)
1/4 teaspoon freshly ground white pepper (I use black pepper)
1/8 teaspoon nutmeg
1 bay leaf (didn't use that this time)
1 cup uncooked gluten-free noodles (or past shape of choice ie: Heartland's Finest Ingredients, Debole's, Pastariso, Scharr)
1 1/2 cups diced cooked chicken
1 tablespoon of fresh lemon juice
2 tablespoons of dried parsley
* 2 teaspoons of garlic (for the extra boost to the immune system)


1. Heat oil in a large heavy saucepan over medium heat.  Add the celery and onion. Cook 3-4 minutes until soft and slightly browned.  Add the chicken broth, carrot, poultry seasoning, salt,white pepper,nutmeg and bay leaf.  Bring to a boil, then reduce heat to low and cook covered 10-15 minutes.

2. Add the noodles and chicken. Simmer until chicken is heated through and noodles are done.  Stir in the lemon juice.  Serve immediately, garnish each serving with a sprinkle of parsley (optional).

Nutritional Information:
Calories 290
Fat 10g
Protein 24g
Carbohydrates 27g
Cholesterol 0mg
Sodium 944mg
Fiber 2g

Weight Watchers Points: 6

Crispy Corn-Chip Pie

This is another recipe that we tried today from Carol Fenster.  I love her cookbook: Gluten Free Quick & Easy. The recipes have been fairly easy to follow for a new cook like myself, and the family usually have had positive reviews.  This is one of them.  I like this recipe because depending on how flavorful aka spicy you make your chili will determine how spice this recipe turns out.

Crispy Corn-Chip Pie
by Carol Fenster

1.2bag or 3 cups of gluten free corn chips divided (read the labels but the majority of corn chips are naturally gluten free. I used the store generic)
2 cups of Kelli's White Bean Chili (found on page 282 in her book) OR other chili of your choice. (I used her Southwestern Chili)
1 can (14.5 ounces) pinto beans, rinsed and drained.
1 teaspoon purchased gluten -free Mexican seasoning (McCormick, Spice Islands, Smoky Southwest - I didn't add this, because I didn't want it super spicy)
1 cup gluten-free Mexican salsa (Pace, Tostito)
1 cup Shredded sharp cheddar cheese (optional if you need it to be DF/use an alternative cheese)

1.Preheat the oven to 350F. Generously grease a 7x11 inch baking dish.
Place 1 1/2 cups of the corn chips in the bottom of the dish.  Spread the chili over the corn chips.
3. Combine the pinto beans with the seasoning and spread on top of the chili. Pour the salsa over the chili. Sprinkle the cheddar cheese on top, then sprinkle the remaining 1 1/2 cups of corn chips on top.
4. Bake 20-25 minutes or until the casserole is bubbly.  Serve immediately.

Nutritional Information
Calories 785
Fat 28g
Protein 39g
Carbohydrates 102g
Cholesterol 51mg
Sodium 1,320mg
Fiber 33g

Duh moment.

So as many of you know, I've been slowly replacing my personal products that are gluten containing products with gluten free.  I've been so frustrated with my hand lotion thinking it doesn't matter. I'm not ingesting this stuff why does it matter?  For the last 3 or 4 years my hands have been breaking out in blotches, then these blotches peel.  Well it turns out that the gluten in my hand lotions and other products have been bothering my system.  Well the last few nights I've been using a all natural hand lotion, couldn't figure out why the blotches were getting worse...you guessed it gluten.  So I looked at the ingredients and guess what: Wheat germ was listed on the product. Can we say "Duh!" lol.  Just goes to show that you have to read, read, read labels. Never take them for granted.

So far in regards to lotions and some other personal care products, the only brand that I've found that is entirely gluten free, after calling the company is Say Yes to Carrots product line. She said the entire line is gluten free. So the next time I'm at Target, I need to take that leap and purchase the lotion. It's just so expensive. 

A few other products that are gluten free so far that I have found is: Burt's Bees Acne Solutions(great for tween/teens ) and the Deep Cleansing cream. Almay intense i-color and the Almay mascara is as well, or according to the company it is. Bare essentials face powder is as well.

God Bless
Carlena

Hamburger Helper...

Today, my husband and 2 youngest boys, went and checked out the newest Super Walmart in our area.  I know that some people have very strong feelings for or against  the Walmart stores...but that is for another entry. =) As we were going down the aisles and checking out prices, imagine my surprise when I saw several of the items that we normally buy that are gluten free available at the Super Walmart.

Here are a few of those items: Hellman's Mayonnaise, Koop's brands are, Earth Balance butter (GF/DF/SF options) and Betty Crocker cake mixes, brownie and cookie mixes have gluten free items or are gluten free. (Which are still pretty expensive @ $3.78 a box) And then I saw some new items: Bisquick's GF mix ( just like regular Bisquick, but smaller) and 3 Hamburger Helper mixes. Tonight the family and I had the Beef fried rice mix.  It's ONLY gluten free, it is NOT casein/dairy free, soy free, or egg free. So if you are having to have any of these extra diet restrictions this food is NOT for you guys.  With that being said, it was good, coming from a box. lol.

Listen to me, coming from a box. =) Not to long ago, that's what I considered home cooking. I've come along way baby. If the other 2 types of hamburger helpers are anything like this one, they will be great to have on hand for those nights when you need something relatively quick or if you don't really want to think about it.

God Bless

Crisp air.

It's my favorite season of the year: FALL!  I love the cool air in the morning, I love smelling the start of wood stoves/fireplaces burning wood. There's just something magical about all the seasons, but nothing does it better then fall I think.  When there starts getting that crispness in the air, I start thinking about stews, soups, and other comfort foods. This weekend I got a craving for Meatloaf, and Pumpkin pie. Not necessarily in that order, but I made them anyways. They turned out okay.  I got mixed reviews on the meatloaf and my son Spencer has been chomping at the bit to get into the pumpkin pie (His absolute favorite)

Meat Loaf
by Carol Fenster

1lb of raw lean ground round
1/2 cup of GF bread crumbs, rice flakes, quinoa flakes or potato flakes
2 tablespoons of dried minced onion
1 tablespoon each Dijon mustard
1 tablespoon of GF Worcestershire sauce
1 large egg
1/2 teaspoon of dried basil
1/2 teaspoon of table salt
1/4 teaspoon black pepper
Half of glaze mixture (listed below)

Glaze:
1 can (8oz) of tomato sauce
1 tablespoon of packed light brown sugar
1 tablespoon of GF Worcestershire sauce
1/8 teaspoon of ground all spice

1. Preheat oven 350F. Generously grease 5 x 9 inch pan, an 8 inch square pan or standard 12 cup muffin pan.
2. Using your hands or a potato masher, combine all the meat loaf ingredients in a large bowl. Or place the ingredients in a plastic freezer bag, a seal and knead with your hands until the mixture is well blended.
3. Combine all the glaze ingredients in a bowl, adding half to the meat loaf mixture. Press the ground beef mixture into the pan.  Brush the remaining half on top of the meat loaf.
4. Bake the loaf pan 45 minutes to 1 hour. Let stand 10 minutes before serving. Bake the muffin-size meatloaf loaves for 30 minutes or until done.  Let stand 5 minutes.

The Dr. Oz. show

The word is starting to finally get out in regards to being gluten intolerant or having Celiac Disease.  On today's show of Dr. Oz. He had Elisabeth Hasselbeck (Thanks to her book "The G free Diet") I discovered that I was gluten intolerant and was able to end 8 years of suffering for me and my family.  The animation that he had showing how this affects your body, was great.  It was neat to see and better understand how it does that.

Here's the link to that:
http://www.doctoroz.com/videos/celiac-disease-advantages-gluten-free-diet?hs317=billboard_1

Muffins

At the grocery store recently had a sale on blueberries, so I bought 2 pints, not realizing that I'd be the only one eating them. lol.  So then I got the great idea of making blueberry muffins, of course GF.  But I had to search a little bit and find one where I had all the ingredients on hand.  Bob's Red Mill had a great basic plain muffin recipe.  They turned out, but were a little dry. I'm not sure if I over stirred the ingredients or not. The very thing his recipe said not to do.  So I'll try it again, and we'll see what happens. I love his products by the way.

Ingredients:
1-1/4 cups of GF All Purpose Baking Flour
1/4 cup Sugar
2 TB Vegetable Shortening (I used Crisco)
2 eggs
1/4 Sea Salt
1/4 cup Milk (I made it with cow's milk - will try a sub)
1/4 tsp of Vanilla
2tsp Baking Powder
1 cup of Blueberries

Directions:
Preheat oven to 350 degrees. Lightly spray muffin in with nonstick vegetable spray, set aside.

Cream together sugar, and shortening; beat eggs. Mix together flour, salt and baking powder.  Add flour mixture to egg mixture alternately with the milk.  DON'T over mix. Stir in Vanilla. Fold in blueberries.

Pour into prepared muffin tins (I used liners). Bake approximately 20 minutes or until done. Makes 12 muffins

Enjoy!
God Bless
Carlena

Fad diet?

Congratulations to Miss Chelsea Clinton who is getting married. Why would I say that?  She had a gluten allergy and for her wedding reception the food and wedding cake will be entirely gluten free. I'm so thankful that word is getting out about being on a gluten diet. More and more companies are making gluten free food, so taste of these foods are getting better. And gluten free foods are getting CHEAPER!!! yay!

Now bare with me for a moment people, I'm getting on my soap box.  Yes, granted society is getting better about offering more and more options as far as eating gluten free food, but hear this: THIS NOT A FAD, I REPEAT NOT A FAD DIET!!!! ah, that feels better.  I'm am getting sick and tired of hearing people say "it's the hottest trend." or "so when you lose your weight are you going back to eating regular food?"

The other day I was in a store, nursing my son Gordon, and I overheard some people talking about this "new fad diet and how it's so ridiculous, to cut out all this food. It won't last long." Yeah - I LOVE having mudslides, I LOVE missing out an opportunities with my kids because I'm in the bathroom sick or we need to leave to get home because I'm going to be sick. I LOVE being in such pain, that I curl up into a ball, crying because I want someone to just put me out of my misery. I LOVE not being able to have hugs from my husband or kids because I'm in such pain. I LOVE being embarrassed when someone asks me when I'm due, even though I'm not pregnant. I LOVE cutting out foods, or telling my kids, "No, mommy can't eat that really neat pie you made in cooking class." I love having to pay the really expensive prices on food just because I want to be on this fad diet. But I didn't. I just shook my head and thought if they only knew the truth.

For 98-99% of the people that are eating gluten free (GF) this is NOT a diet, it's not a weight loss plan, it's a lifeline to being healthy.  It's for parents who's children that are austic, ADHD and etc do better when they take the gluten out. It's people like me that are gluten intolerant (Non-Celiac Disease Intolerance) or are indeed Celiac Disease who NEED to cut out gluten for our health. Remember people that have a nut allergy or various other food allergies that if they have a wee bit of crumb it can cause them to be knocking on death's door? It's the same thing for us.  I mean, I don't know about you, but I really don't want to spend hours, or days stuck between my bed and the bathroom, because I'm too sick to move.

There were times that my stomach was so swollen I looked at least 6 months pregnant (when I wasn't pregnant), it hurt to move.  Others have mainly skin issues like eczema ( I have that too.), have mood swings and etc.  It can even affect a woman's ability to have a child.  The list of signs and symptoms goes on and on. I've been told that there are over 300 different signs. That's why it's so hard sometimes to diagnose, so forgive me but fad diet? Nope - don't wanna go back to those experiences.

Okay. Enough said. Stepping off my soap box.
Carlena

Chicken...

Tonight, I broke one of my main rules.  Do not make two different meals. But I did. Jessie was coming home for the weekend, and I wasn't sure if he was in the mood for the meal I planned with the kids.  Being gluten free, I'm discovering over this past year is so much healthier for everyone. It was very simple what I made for dinner. It's a meal I think we will use for lunches too.

I just cooked up a couple of chicken breasts in a frying pan. I seasoned with Tone's garlic, sea salt, and pepper. I put some water instead of oil, just because I ran out of our gf oil and wasn't sure if the other oils where okay. We are slowly converting out household to being completely or as close to 100% GF as possible.  My daughter Dawn is proving to be gluten sensitive, and it would be much better for Spencer with his TBI's if he was as well.  Which for anyone on a budget - which I think is everyone these days is the easiest way to do it.

I wasn't in the mood to bake potatoes for dinner, so I threw in some tater tots in the oven.  We use Ore-Ida tater tots and then canned peaches.  For the longest time, we would sometimes use the generics of canned fruits, veggies, and etc.  But recently when we went to the super Walmart and purchased some items. We discovered that a ot of them say traces of wheat.  So those are now out of the question.

Always, always check the labels.  Just because they may at one time say gluten free, it can always change.
Note: Schwan's GF turkey meatball dinner is no longer gluten free. :(  So sad I love those frozen dinners.

Carlena

Crockpot Meatballs...

Last night for dinner, I needed something nice and quick, we were going with some friends to a local splash pad. I had daycare kids, so I knew that I wouldn't have anything  ready that was quick. So I went online and tried this recipe, it got mixed reviews from my family. Dawn loved them, Nana & I thought they were okay,  and the boys didn't like them at all.  The support group that I got the recipe is a WONDERFUL support group for anyone that has food allergies, and I mean any food allergies.  From the traditional top 8 food allergies to the more unusual like bananas.  I have learned more from these people about eating healthy and on a budget then I have from anywhere else.  The nice thing about a lot of these recipes are that they are made from things that you usually have in your pantry...yes you will start using your pantry or cupboards a lot when you start cooking to be gluten free or casein free. And this is speaking from someone considered cooking from a box, cooking.  lol.  My husband cringed when I told him I knew how to cook...from a box.

Here's the recipe. Enjoy

Crockpot Meatballs


Source of Recipe
Marcie Dingerson


List of Ingredients
2 lbs. ground beef
2 tsp. salt
1/4 tsp. pepper
1/2 c. rice milk
1 sm. onion, chopped
1 c. gf cracker crumbs
1 egg

Mix ingredients together and form into balls. Place in crockpot.

SAUCE FOR MEATBALLS:
1/4 c. mayonnaise
3/4 c. brown sugar
1 c. catsup
1 tsp. dry mustard
1/4 c. lemon juice
1/2 c. vinegar
1/4 c. beef broth
1/4 c. water
1/4 tsp. garlic salt

Mix together in a bowl. Pour over meat balls in crockpot to simmer.
In the crockpot on low for about 4 hours.

Beginning?

I thought it would be a lot easier on my friends, my family and myself to create a blog that is all about going gluten free.  I'll also add in casein free, since that's what I've needed to add into my diet because of baby Gordon.

I didn't want to bog down my family blog, about being gluten free, the tips, and recipes I've discovered along the way and etc.  I want to help people manage this new way of life, without hearing the whines of how hard it is. :)Also this blog will remain public, where as my family blog for the time being will remain private and invitation only due to safety concerns.

Hope you'll all enjoy this blog.
God Bless
Carlena