Monday, March 25, 2013

Menu Plan Monday: Week of March 25th, 2013


The Easter Edition


Wow, where the heck does the time go.  As if being a college student with school aged kids with food allergies was not busy enough, I picked up some local work to add to the mix.  Somewhere in all this mess I need to find time to do my schoolwork, housework, blogging, baking and cooking and now Easter Prep.  I need an assistant!

As usual, I have big plans for Easter.  My whole family will be here with the exception of one niece and of course my dearly departed brother (RIP brother Bob!!).  Add to that the complication of a Celiac child allergic to corn. Its extremely difficult for for the corn free kid to enjoy candy.  In my mind, kids should get to enjoy candy on Easter!!!!  I decided I will make him candy.  This sounds HUGE I know but I have actually made large chocolate candy shop quality Easter eggs before in my lifetime so I already have the moulds and such.  It is time consuming, however and time is one thing I have very little of.  Regardless, it will happen even if I have to stay up until midnights!!  I have planned out my week time wise just like I do with my menu's.  That hour long wait in the pickup line at the kids school I plan to read my history book.  I will get up at 4 am each day to work on stuff, etc, etc.  You get the idea.

This year I will have to craftily plan Easter brunch to be ready as soon as we are done church. Everything that can be made ahead will be.


Jello Jiggler Moulded Eggs served with heavy whipped cream
(make ahead and chilled)

NOT Paleo! ;-)

Coconut Sugar Ham (roasting on very low while at Church)
Using an old fashioned pineapple brown sugar recipe and using coconut sugar instead.

Make Ahead Mashed Cauliflower (in the Crock Pot)

Using Dukes Mayo and horseradish mustard
(Make a day Ahead)

(Strawberries, blueberries, grapes, banana, pear)
My plan here is to mix up some fresh fruits 
and dress with pineapple juice, a dash of lemon, honey and some coconut creme.
(Make a day Ahead)

(Make a day Ahead)

(Make a day Ahead)

(Make a day Ahead)

Coconut Cream Pie (with adjustments)
(Make a day Ahead)


Now that I have my easter plans out of the way, how about we plan the days leading up to Easter....

Monday: Green Leaf Lettuce Tacos

Tuesday: Herbed Roasted Pork Loin 

Wednesday: Corn Free Corn Dogs (kids), Paleo Kielbasa and Sauerkraut (adults)

Thursday: Herbed Roasted Chicken Breasts

Friday: Oven Roasted Shrimp in a Lemon Butter Garlic Sauce, Cauliflower RIce

Saturday:  Pizza and Salad 



Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swapheadquarters!
  3. You can also view my past menu plans here
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Monday, March 18, 2013

Menu Plan Monday: Week of March 18th, 2013


Monday:
Meatloaf, mashed cauliflower puree, green beans
Going to use almond flour for the oats in this recipe.


Tuesday:
London Broil, Cauliflower Rice, Broccoli
I am going to marinade it in olive oil, a little liquid aminos, garlic and onion powders, 
red wine vinegar, crushed oregano, freshly-ground black pepper


Wednesday:
Photo Credit: Peace Love and Low Carb
Parmesan Crusted Chicken Nuggets with Honey Mustard Sauce


Thursday:
No Corn Corn Dogs for kids, fried Paleo Kilebasa (found at whole foods) and sauerkraut for Adults


Friday:
Soup Supper at Church, I'll bring Caesar Salad


Saturday:
Green Leaf Lettuce Tacos topped with avocado, tomatoes and sour cream.


Sunday:
Rosted Pork Loin, sauerkraut, mashed cauliflower, green beans


Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
  3. You can also view my past menu plans here 

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No Corn Corn Dogs

As some of you may know, I have a son who is allergic to corn.  I strive to make his life as normal as possible as corn and corn syrup is in EVERYTHING!!!  Millet is what I am using to replace the corn meal in this recipe.  Millet is both yellow and gritty like corn meal is so I felt it would be a prefect replacement.  I was right!  While it does not actually TASTE like corn, I think the overall texture is the perfect replacement for corn in this dish.

The kids thought it was so good that the extra I made to keep at church for future corn dog nights disappeared before the 5:30 pm departure time.  GONE baby gone!  They loved them.  Makes me smile to see them love something so passionately.




1 Package Hebrew National Beef Franks (cut in half)
3/4 Cup Gluten Free Flour Blend (or Pamela’s Pancake/Baking Mix Gluten Free)
1/2 Cup Gluten Free Millet Flour
White Rice Flour (for coating)
1 Egg
1/2 Cup cold water


  • In a medium bowl mix together flour blend or Pamela’s Baking Mix, millet, egg, and water. 
  • Set  bit of white rice flour in a dish for dusting dogs with.
  • Remove the franks from the package and pat dry with a paper towel.
  • Take a Shish Kabob Skewer and insert it into the frank about 1/2 – 3/4 of the way, set aside and continue with the remaining franks. 
  • Dip franks in white rice flour to coat completely (the batter will stick better this way). 
  • In a medium sauce pan or deep fryer heat oil to 350° (about 1 – 1/2 inches for sauce pan). 
  • Dip franks in the batter – it is not a perfect dip, you may need to move the frank around a little bit in a twist swirl pattern to get it all covered. Sometimes I even recruit a fork to help me.  (careful, not too too thick) You want it to cook on the inside as well as the outside. Tho this is only an issue with the oil.  The machine I linked below bakes them perfectly because you can only use as much batter that will fit in the slot.
  • Add a batter dipped corn dog to each slot or appliance (minus the skewer you used to dip for the machine).  Alternatively, add three-four franks to the oil, turn often to brown all sides evenly. I take my deep fryer basket out for this job.  
  • Cook each frank for a full minute or until machine light clicks as done.
  • Remove corn dogs and place on a plate lined with paper towels. 
  • Repeat this process until all the corn dogs have been cooked. 

I do have a deep fryer which works nicely but what I use is a Corn Dog maker similar to the one below.  My kids prefer it baked this way instead of frying.



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Monday, March 11, 2013

Menu Plan Monday: Week of March 11th, 2013



Monday:
Hamburgers sided with extra lettuce, tomato and onion, Sweet Potato Fries

Tuesday:
Avocado Chicken Salad

Wednesday (church):
Kids: Corn dogs, Adults: One Dish Chicken Dinner

Thursday:
Leftover Roast Beef Philadelphia Cheese Steak Soup

Friday:
Lent, STILL!  LOL.  So hard to be a Catholic Paleo Celiac at Lent
Whatever we can eat....  Shrimp Scampi perhaps.

Saturday:
Taco Dinner

Sunday:
Mint Chocolate Chip Cookies



Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
  3. You can also view my past menu plans here 

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