How about some leftovers?

Dec 27
Posted by: Under: Gluten Free Main Meals, Gluten Free Main Meals with Poultry, Menus & Item Lists

So I kinda missed the Holiday menu planning deadline here.  But how about some great ideas for leftover turkey? In all these recipes, turkey can be substituted for chicken.  If you want a lower fat version, use the white meat from the turkey breast.

Also try an open-faced sandwich with gluten-free bread:

  1. Layer bread, mayonnaise, stuffing(if you have it), turkey meat.
  2. Toast this in toaster oven or under broiler in oven.
  3. Re-heat gravy and pour on top for southern comfort.  For a lower fat version, sprinkle with cheddar cheese before toasting and leave out the gravy.

Happy Holidays!

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Low-fat, Low-point, gluten-free snacks

Dec 12
Posted by: Under: lifestyle, Menus & Item Lists

Hubs is just down-right ticking me off with all his weight loss.  He’s winning hands-down.  And don’t even try to tell me that it isn’t a competition.  If it is something we are both doing, then obviously its a competition.

Oh.

That’s not obvious?  Anyway, here’s my observations from raiding his gluten-free snack cupboard:

3-4% MF Cheese

Freybe Turkey Chicken Pepperoni

Smart Pop Popcorn

Chocolate Crunch Rice Cakes

Crispy Minis:  his fav’s are butter popcorn flavor, and caramel

And of course, the absolute best for you:

If you have some secret super-fab snack, let me know!  I’m sure he’d appreciate it.  :D

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Very Yummy Turkey

Oct 15
Posted by: Under: Gluten Free Main Meals, Gluten Free Main Meals with Poultry

We had our Canadian Thanksgiving yesterday.  Happy Thanksgiving to us!  And we too have our election day today.  when hubby gets home from work today, We usually go to Elections Canada together and take turns sitting in the car with the girls so we can each go in and vote.  I think this will be my first time voting in our new City.  I wonder what the wait will be like?

Anyhow, the first time i tried to make a turkey without stuffing, I was a little lost.  Here’s some tips:

  • clean the thawed turkey outside and in
  • rub salt throughout the inside cavity and the outside skin (just a little if you are trying to lower your sodium intake)
  • Stuff huge pieces of celery, carrot, and an onion chopped in half into the cavity.
  • Place the turkey breast-side down into a roaster.
  • Add a cup of water to the bottom and any seasonings you like.  I think turkey tastes great just as is so I don’t season it at all.  Just salt and pepper.
  • Cover tightly.  If the roaster lid doesn’t fit, cover tightly with tin foil.  :)   If the tin foil/ lid touches the surface of the turkey skin, then it may stick a little.  Although I don’t care if a bit tears off into the lid because we cut it up before it hits the table. If you serve the turkey whole to the table, then avoid any contact with the turkey skin while it roasts.
  • Roast first 45 minutes at 425°, until the outside is seared.  This keeps the juices from evaporating.
  • Then roast until done at 300° F.  Another 1/2 hour per pound, I think.
  • Remove veggies before serving.  Pureed, they can go into soup.  (albeit a high-fat soup)

Happy thanksgiving, peeps!  :)

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Fall Menu & Nutrition

Oct 14
Posted by: Under: Menus & Item Lists

I just need another name for my ‘menu’.  Menu is so boring and it is what I’ve been doing nearly weekly for over 13 years.  Yuck.  I need a word that will encompass the exciting opportunity to prepare fresh and seasonal foods with familiar spices and herbs.  Combined with hot tea, fresh water, fresh apples, and hot cereal.  That is fall to me.  It’s the signal to clean up the garden.  Put the outdoor toys away; watch the frost disappear in the sunshine, and snuggle in for the winter.

With Fall, comes anticipation of Christmas, the exciting possibilities of a new school term, and an innate nesting instinct.  For all my city-dwelling-ness, I all of the sudden dream of canned fruit lining my pantry, and home-made pies in the freezer.

How weird is that?  I’ve tried lots of those things when  I was younger and trying to be what I thought a wife should be.  For now, I’m settling with a little extra shopping for fruits and veggies in season, a little knitting, and some ‘empty’ time to let the creative juices flow. More of that on my personal blog:  Mommy Motivation.

Enough rambling, here’s my “menu”:

bkfsts:  hot cereal(we use Bob’s Red Mill GF Hot Cereal), toast and fried eggs, cold cereal

Lunches:  tuna salad wraps, ham & cheese bagels, GF Prepared Soup

Supper:  leftover turkey & potatoes, turkey lasagne, hot “chicken” caesar salad, turkey tacos

Snacks:  hot popcorn, Quaker Chocolate Chip Rice Cakes, Plain rice cakes with melted cheease, Yoplait 0% Source yogurt topped with GF Corn Flakes.

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“Fried Chicken” (turkey)

Oct 05
Posted by: Under: Gluten Free Main Meals with Poultry

So, here’s my first heart-healthy recipe from Strawberries. The wheat-ish version was from SparkPeople.com and with a few adaptations, voila!

  • 4x 4oz turkey cutlets.  Ours were pounded fairly flat and were the size of a man’s palm.
  • 1.5 cups of gluten free corn flakes cereal (we used organic, fruit-juice-sweetened corn flakes)
  • salt and pepper to taste
  • 1/2 cup egg substitute or egg whites
  • 1.5 Tbsp Extra Virgin Olive Oil

Instructions:

1.  Place corn flakes into large bag, and roll with rolling pin to crush finely.  Add salt and pepper to the bag.

2.  Add oil to skillet, over med heat.

3.  Pour eggs into shallow bowl, and corn flakes into another.

4.  Dredge cutlets in egg, then corn flakes, and place in hot oil.

5.  Cook 3-5 minutes each side until done.

Weight Watchers Points per cutlet:  4

Nutritional Info here.

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