For the rest of the week:

 

(Above is a photo from our Brownie Troop cookie decorating party-all GFCF.)

Saturday:

Salad

Pineapple chunks

Chicken Kabobs

Marinade:

1/3 cup red wine vinegar

1 cup GFCF soy sauce/tamari sauce

½ cup olive oil

2 t dried oregano

1 t dried basil

1 clove garlic, mince

½ tsp ground pepper

For kabobs:

2 1/2 pounds boneless, skinless chicken breast, cut into 2” chunks

1 green bell pepper

1 red bell pepper

1 yellow or orange bell pepper

2 medium onions

8 oz. whole button or baby portabella mushrooms

Mix marinade ingredients in a bowl.  Put chicken in a zip close style 1-quart freezer bag.  Pour half of marinade into bag with chicken.  Remove as much air as possible and seal.  Squish marinade around chicken in bag.  Place in the refrigerator for several hours.  

Wash vegetables and chop peppers and onions into pieces about 1 ½” leaving mushrooms whole.  Marinate vegetables with the other half of the marinade in another bag for at least 30 minutes.  

Alternate chicken and veggies on kabob skewers.  Discard chicken marinade and reserve veggie marinade.  Grill until chicken is done,  basting with leftover vegetable marinade.  You may also broil kabobs in the oven.  Broil 10 minutes, flip kabobs and broil 5-10 minutes more until chicken is done.  Keep an eye on them.  If the veggies seem to be cooking too fast for the chicken, lower rack from heating element and flip often.

Serve over rice. 

Seasoned “Yellow” Rice

1 T olive oil

1 small onion, minced

1 clove garlic, minced

1 ½ cups rice

¼ t ground turmeric

¼ t ground cumin

½ t salt

3 cups water (or 1 ½ cups water and 1 ½ cups chicken stock)

In a medium saucepan, sauté onion in oil until translucent. Add garlic and rice and sauté 1 to 2 minutes more.  Add spices, stir well, then add water.  Bring to a boil over high heat, stirring occasionally.  Reduce heat to low, cover and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.  Remove from heat and let sit for 5 minutes.  Fluff rice with a fork and serve.

Sunday:

Orange Wedges

Refried Beans

4 T  olive oil

1 small onion, minced

1 clove garlic, minced

3 cups cooked black beans (or 2 15 oz. cans), drained, reserving liquid

2 t ground cumin

¾ t salt 

¼ t ground pepper

Heat oil in skillet over medium heat.  Cook onion until translucent and quite soft.  Add garlic, cook 2 minuets more.  Add beans and seasonings to pot, adding a bit more oil if necessary.  Mash beans.  Cook and stir until a smooth paste forms, adding some of reserved bean liquid if needed, about 5 more minutes. 

Tacos

1 pound ground beef or turkey

1 medium onion, diced

1 green pepper, diced

½ t garlic powder

¼ t onion powder

½ t dried oregano

½ t ground cumin

¼ t paprika

½ t salt

¼ t ground black pepper

dash of allspice

dash of cayenne pepper (to taste!)

In a medium sized skillet, brown your ground meat with the onions and green pepper until no longer pink.  Drain grease.  Mix in seasonings and  ½ cup water.  Cook until at desired taco consistency for your family.  Serve in hard corn taco shells (be sure gluten free) with your favorite toppings.  We like shredded lettuce or fresh spinach, diced tomatoes, sliced black olives, GFCF salsa and avocado.

Monday:

Sausage (be sure gluten-free, preferably nitrate and MSG-free as well)

Salad

Oranges (Again!  2 for the price of 1 ORGANIC oranges…I couldn’t pass it up.)

Crustless Quiche

Well, I just realized I have to post this some other time.  I usually just eyeball it.  I will have to measure it when I put it together.

Homemade GFCF biscuits

I have some Bob’s Red Mill Wheat Free Biscuit & Baking Mix that I am going to try and use to make biscuits.