Menu Plan...Week of July 16th

Hi there! I've been mia for a little while now, but ready to get back on board with posting new recipes, tips, and menus! Here is my menu for the week...be sure to check back throughout the week as I'll be sharing the recipes in my menu plan.

I'm linking up my menu to Celiac Family's Gluten Free's Menu Swap (This week's theme: tomatoes) and Orgjunkie.com's Menu Plan Monday.

Menu Plan for July 16-22, 2012

Monday: Crock-Pot Greek Chicken w/ Side Salad

Tuesday: Spaghetti Squash with Fresh Herbs & Parmesan Cheese

Wednesday: Chicken Marina

Thursday: Honey Lime Tilapia & Balsamic Pan Seared Broccoli

Friday: Out to eat for my birthday (yeah!)

Saturday: Hamburgers & French Fries

Sunday: Blackened Chicken w/ Quinoa (Lunch), Cream Cheese Chicken Chili (Dinner)

Breakfast includes GF Pancakes, Muffins, Smoothies, Bacon & Eggs, Fresh Fruit & Yogurt

Lunch includes PB Sandwiches, Fried Rice, Leftovers, 

Chicken Marinara

Good afternoon! I just thought I would share a recipe today...in fact, this is one of my husband's favorite recipes. He has loving titled it "the red stuff" but the actual recipe name is Chicken Marinara with Vegetables. This is an easy and versatile recipe that I cook in my crock pot. We eat this as a stew or over pasta with a tossed salad.

I would love to hear your opinions on it!

Chicken Marina

Adapted from: sparkrecipes.com

Ingredients
1-1.5lbs Chicken Breasts
1 C Traditional Spaghetti Sauce
1 Medium Yellow Squash
1 Medium Zuchinni
1 Red Bell Pepper
1 Medium Tomato
1 Lg Can of Crushed Tomatoes
2 Cloves Garlic
1tsp Oregano (or more to taste)
1tsp Basil (or more to taste)

Directions
Spray your crock pot with non-stick spray. Place chicken in the bottom of crock pot (season with salt&pepper if desired). Slice all vegetables and place on top of the chicken. Pour spaghetti sauce and crushed tomatoes over the vegetables followed by the garlic and spices. Let cook on low for 6-8 hours or on high for 4-6.

Picking Up Where I Left Off

Hello there! It's been a while since I've posted, but I'm back-and hopefully better! It's been a frustrating this past month with my diet. My current doctor (who I used to love) told me that gluten has no effect on my autoimmune diseases and basically made me feel stupid for talking to him about it. I know that I am NOT a doctor, but I know my body. I also know that when I eat gluten I have health issues. So, I've decided that I don't care what the doctor thinks! So hears to living a gluten-free life!! Cheers :) By the way, I have some really great recipes coming soon!

Awesomest Salad Ever!!

Hi again! It's been awhile since I've posted and well, I have alot of excuses. Mainly the fact that my Sjogren's Syndrome has been acting up, and my eyes were driving crazy! Plus my oldest little girl just turned 4, so I've been busy planning (and executing) her party. Now that you know where I've been, let's get to this wonderfully awesome salad and the recipe for it.

My husband and I absolutely LOVE DisneyWorld!! The first time I ever went was on my honeymoon and I couldn't believe how great it was. Once Todd made us reservations at The Brown Derby. It's a neat restaurant at MGM/Hollywood Studios and they have this great Cobb Salad. They serve it as an appetizer for 2, but I could really eat the whole thing. My sister found a recipe online for it (and the dressing), made it, and voila! It was wonderful! I've since made it a couple of times a month for dinner and made it for my daughter's birthday party. Since everyone has asked me for the recipe...here it is!!


The Brown Derby's Cobb Salad with French Dressing
Adapted from: Allears.net

Salad
1/2 head of Iceberg Lettuce
1/2 head of Romaine Lettuce
1 C cooked Chicken Breast
2 medium tomatoes (blanched & peeled)
6 strips cooked Bacon
1 Avocado
3 hard boiled Eggs
1 C crumbled Blue Cheese
2 Tbsp Chives

Dressing
1/2 C Water
1/2 tsp Sugar
1 1/4 Tbsp Salt
1 1/2 tsp Worchestire Sauce (make sure it's GF)
1 clove Garlic (minced)
1/2 C Red Wine Vinegar
Juice of 1/2 Lemon
1/2 Tbsp Black Pepper
1/2 Tsp Spicy Mustard
1 C Olive Oil

Directions: Chop both types of lettuce very fine and mix together in large bowl. Chop all other ingredients very fine. Arrange all ingredients over the lettuce in straight lines across the greens. Arrange chives diagonally across the above lines.

For the dressing: combine all ingredients and shake vigorously. Toss with salad and serve.

Weekly Menu Plan

I decided to link-up with the Gluten-Free Menu Swap over at Celiac Family this week! The ingredient of the week is potatoes and I've incorporated that into my menu with the chicken potpie and the au gratin potatoes. Check out the other menu's at this link: Gluten-Free Menu Swap


So, I have to confess that I've gotten a little off track with my gluten-free diet. Unfortunately, the reality of it is that this diet/lifestyle is pretty hard unless you never eat out. After my big setback with the addictive girl scout cookies, I then ate at a Chinese restaurant with a group. I did order something I could eat, but completely forgot that I couldn't have the fried wontons or the noodle in my wonton soup! Then, I ate the chicken salad at Truett's (didn't even think about whether it was G-Free or not) with crackers. Ugh, it's been a rough week all together and I've paid for it dearly. Anyhow, I think-at least I hope-I've learned my lesson!

On to this week's menu plan...

Monday: Bourbon Chicken w/ Steamed Rice

Tuesday: Chicken Marina

Wednesday: Chicken Pot Pie

Thursday: Country Ham w/ Au Gratin Potatoes & Green Beans

Friday: The Derby's Cobb Salad

Saturday: Chili-Lime Chicken Tacos (crock-pot meal)

Sunday: Honey Garlic Chicken w/ Rice (lunch), Greek Pasta Salad w/ Chicken (supper)

I am especially excited about the Au Gratin Potatoes from "The Pioneer Woman" and The Derby's Cobb Salad. I found a copycat recipe for the Cobb Salad and I'm hoping it's a wonderful as the one at Disney!

Easter Candy List

Hi there! I've been sick, so I haven't been posting as much, but I things are starting to get back to normal (as normal as it can be anyway, lol). Back to the reason for the post...

When I decided to try a gluten-free diet I was very nervous, intimidated, and scared. I am a HUGE fan of candy and I thought I would have alot of trouble getting my "fix." I was pleasantly surprised at the number of candy bars and just candy in general that are gluten-free. With that said, here's a link to the gluten-free Easter candy list: 2012 Easter Candy List.
*Please remember that ingredients can change at any time, so always check the products ingredient list or contact the manufacturer. 

Here's another link that you may find helpful if you are just starting a gluten free diet. It gives you a quick list of foods that you can eat-now :)
http://glutenfreeeasily.com/wp-content/uploads/2009/05/50-gf-foods-you-can-eat-today.pdf

A Really Big Problem...

(My stash...3 boxes have already been thrown away)

Okay, so I have a confession....my name is Brandy and I'm addicted to Girl Scout Cookies. It all started years ago with my first bite of a Thin Mint and has progressed to something so much more. Before deciding to try a gluten free diet due to many auto-immune issues, I signed up to buy several boxes of cookies from a girl scout at church. They just came in and I've already had more than my fair share! Ugh! I am totally paying for it today. I've already given one box to my parents, and I think my husband is going to help by taking the rest to work on Monday. The problem I have is that I really don't want to have them taken away-I want to eat them ALL!!

This is the worst setback I've had so far on my diet, but hopefully once these evil little things are out of the house I'll be back on track! Anyone had the same problem? What are your additions?