Monthly Archives: October 2010

Whole Grain Flatbread

Finding a gluten-free sandwich bread that tastes great and is affordable has been challenging.  I cannot spend $5 on a tiny loaf that will last my kids and me one or two meals, and most GF breads that do taste good are made from flours that have been stripped of their whole-grain nutrients.

I am so excited to have found our solution.  Whole-grain Gluten Free Flatbread!!!

I make it using soaked whole grains that I buy in bulk and grind up in my high-powered blender.  I add all the other ingredients right to the blender, pour it in a jelly roll pan, and have flatbread in 15 minutes.  All the nutrition is there at minimal cost, and the result is fabulous!  We use this flatbread for sandwiches, toast, and even mini-pizzas.

I bought my Blendtec blender just to make this flatbread, and it has been well worth the investment!  I use it everyday  (434 times in 8 months!) for so many things: flatbread, smoothies, soups, salsa, snow cones, ice cream, frozen margaritas, frappuchinos, salad dressings, and much more!

I’m not sure if a regular blender could handle grinding the grains for the flatbread, so I have to give a plug for the Blendtec.  You might gasp at the initial price, but it has become my favorite kitchen appliance.  If I had to choose only one, this would be it.

And, now…here is the recipe:

4 C. soaked grains (choose from lentils, millet, quinoa, garbanzo beans, almonds, amaranth, or buckwheat) (i use about 1 C lentils: 1 C. millet : 1/2 C. almonds: 1/2 C. garbanzo beans) (quinoa is very nutritious, but has a distinct flavor which my kids will not eat)

(soak the grains overnight at room temperature.  rinse them well.  drain completely.)

(read this article on soaked grains for more info)

2 eggs

1/4 C. oil

1 t. apple cider vinegar

1 t. salt

2 t. guar gun or xanthan gun

1/2 C. warm water

1 T. yeast *

2 T. sugar

Add yeast and sugar to water and let it activate until bubbly.  Put grains, eggs, oil, vinegar, and salt in blender.  Blend until grains are fully ground up.  Add guar gum and water mixture.  Blend until smooth.  Pout into well oiled jelly roll pan.  Bake at 425 for 15 minutes.  Cool and cut into squares.  You can store at room temp or in fridge, and it will last several days.

*I have made this same recipe with no yeast, and it works fine.  Since it doesn’t seem needed, and since I like my flatbread flatter anyway, I now skip the yeast, which make the preparation even quicker.

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Monthly Meal Plan

(Click photo to enlarge)

My monthly meal plan has been a lifesaver for this busy season of life!!

I chose my 30 easiest, most inexpensive, kid-friendly meals and put them into daily categories.  Saturday night is breakfast night.  Sunday is leftover night.  Monday – chicken, Tuesday – vegetarian, Wednesday – beef, Thursday – pork, Friday – kid food.  Once I have gone through all the meals, I start right back over for the next month.

My kids love knowing what’s for dinner, but not as much as I do!  You will not hear any scrambling from my kitchen at 5:00 any longer.  I also do not need to pull any meal creativity out of my brain.  I still have flexibility to try something new and change up a night, but only if I want to!  And, do you know how much I love that blank space on Sundays, giving me permission to tell my family to be creative on their own?

I have tried many different meal planning strategies.  Right now, this one works beautifully for me.  I hope you find it helpful too!

Most of these meals are already presented on this site.  I will list them and make note of where you can find them or give a few directions when needed.

Monday – Chicken Tettrazini (meal plan 3)

Tuesday – Potato Skins (meal plan 1)

Wednesday – Meatballs (meal plan 1)

Thursday – Pork Tacos (meal plan 1)

Friday – Pizza (my favorite crust is Bob’s Red Mill)

Saturday – Pancakes and Bacon (Pamela’s mix is my favorite)

Monday – Chicken Tacos Verdes (dinners)

Tuesday – Huevos Rancheros (meal plan 3)

Wednesday – Beef Stroganoff (meal plan 4)

Thursday – Sausage Skillet (meal plan 1)

Friday – Chicken Taquitos (in freezer section by DeliMex)

Saturday – French Toast and breakfast links

Monday – King Ranch Chicken (mix 2 C. cooked chicken, a can of Rotel, and a can of Health Valley Cream of Chicken soup.  Layer corn tortillas and chicken mixture.  Top with crushed tortilla chips or Spicy Nacho Doritos and then cheddar cheese.  Bake at 400 for 20-30 minutes until bubbly)

Tuesday – Breakfast Burritos (meal plan 2)

Wednesday – Enchiladas Rojas (Layer corn tortillas, taco meat, pinto beans, and red enchilada sauce.  Top with chopped onions and cheddar cheese.  Bake at 400 for 30 minutes.)

Thursday – Spaghetti (dinners)

Friday – Tuna Casserole (dinners)

Saturday – Waffles and Sausage (use pancake mix above in waffle maker)

Monday –  Chicken Parmesan (meal plan 1)

Tuesday – Frito Salad (summer) (dinners 3) or Taco Soup (winter) (meal plan 3)

Wednesday – Tater Tot Casserole (mix 1 pound cooked ground beef with a can of Health Valley Cream of Mushroom soup, plus salt pepper and garlic powder to taste.  Put in casserole dish.  Press Ore Ida Tater Tots into to entire surface of the top.  Bake according to tater tot directions.)

Thursday – Pesto Pasta (meal plan 3)

Friday – Corn dog Muffins (meal plan 4) or Hot Dogs

Saturday – Breakfast Casserole (breakfasts)

Monday – Broccoli Rice Chicken (dinners)

Tuesday – Mexican Lasagna (same as enchiladas, but omit meat and add corn)

Wednesday – Tuna Casserole (dinners)

Thursday – Pork Chops (meal plan 2)

Friday – Tacos (meal plan 4)

Saturday – Omelets with Ham

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Broccoli Rice Casserole

This is very easy to put together and very tasty!

The recipe is from allrecipes.

Ingredients

  • 1/2 cup chopped walnuts
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1/2 teaspoon minced garlic
  • 1 cup uncooked instant brown rice
  • 1 cup vegetable broth
  • 1 pound fresh broccoli florets
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
  2. Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
  3. Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
  4. Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.

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