glutenfreebymarriage

April 10, 2013

Southwest American Chop Suey

Filed under: dinner, freezer friendly, gluten-free, lunch — Tags: , — glutenfreebymarriage @ 12:38

Southwest style American Chop Suey

Improvisation can be a good thing

Sometimes, no matter how organized you think you are, not everything gets on the shopping list.

Case in point, the plan was to make American Chop Suey for Mr. GF’s lunches and a double batch of spaghetti so that I could freeze half for later, but somehow I only bought enough tomatoes for the spaghetti.

I really didn’t want to go back to the store for one can of tomatoes so I looked in the cupboard for something I could substitute, but the only thing I saw was one lone jar of emergency salsa.  Why not?

Southwest American Chop Suey

Ingredients:

Makes about 5 2-cup servings

  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon minced garlic
  • 1 28-ounce can whole tomatoes, hand crushed
  • 1 8-ounce can tomato sauce
  • 1 24-ounce jar Southwest Style Salsa
  • 1 – 2 tablespoons brown sugar*
  • 3 cups uncooked brown rice penne pasta (about 6 servings)
  • chile powder
  • ground cumin
  • oregano
  • garlic powder
  • onion powder

*I usually add a bit of brown sugar to help cut the acidity when I make a dish with a lot of tomatoes.

Directions:

  1. Bring a pot of water to boil, cook pasta according to package directions.
  2. Brown ground turkey in a large pan, add onions, garlic and green peppers cooking until onions are translucent.

    Note: I used 94% lean ground turkey because it was on sale.  If you are using beef or meat with a higher fat content you may need to drain excess grease from the pan.

  3. Add tomatoes, tomato sauce, salsa, brown sugar and spices.
  4. Cook over medium heat until most of the liquid is evaporated.  (Between the canned tomatoes, salsa and tomato sauce there is a lot of liquid, it took me about 45 minutes to cook it down to the point where it was still moist but not completely soupy.)
  5. Add cooked pasta and stir until well blended.

This turned out really well.  Very spicy (I added a lot of chile powder) with a depth of flavor.   I think the salsa with the corn and black beans took this cafeteria staple to a new level and I will definitely make it again.

If you leave out the pasta, this would be a nice freezer friendly meal.

April 9, 2013

This Week’s Menu – Spring Clean Up

Filed under: menu planning, Uncategorized — Tags: , , — glutenfreebymarriage @ 11:32

tulip bulb peeking up through the ground

A quick peek out the window is all I need to know that it’s time to start cleaning up the yard for spring.  This week’s menu reflects easy prep so that I can spend some extra time outside.

Menu 4/7/13 – 4/13/13

Sunday: Spaghetti with Sausage and homemade marinara

Monday: leftovers

Tuesday: Chicken and Avocado Sandwiches (Bake the chicken the day before, it’s much easier to handle and slice when it’s had ample time to cool)

Wednesday: leftovers

Thursday: Pork Chops with Baby Sweet Potatoes (Rub the chops with mustard and spices and pop in the oven)

Friday: Turkey Burgers with Oven Fries (Make the patties the night before and you can just toss them on the grill or in the broiler.  Same for the fries.  Prep and half bake the night before.  If you’re feeling ambitious you can even half-bake and freeze a few batches for later.)

Saturday: leftovers

Misc.: GF Blueberry Muffins for coffee/tea

March 10, 2013

This Week’s Menu – Easy Classics

Filed under: menu planning, Uncategorized — Tags: , , — glutenfreebymarriage @ 13:25

green grapes

Menu 3/10/13 – 3/16/13

Sunday: leftovers

Monday: Omelette with Mushrooms and Tomatoes

Tuesday: Baked Chicken and Quinoa with Spinach and Sun-Dried Tomatoes

Wednesday: Turkey Meatloaf with Mashed Potatoes

Thursday: leftovers

Friday: Dinner Out – Corned Beef and Cabbage

Saturday: leftovers

Misc.: GF Blueberry Muffins for coffee/tea, GF Chunky Monkey Cookies

 

About the grapes…

I recently realized that other than the bananas I use for baking, I almost never buy fresh fruit in the winter.  Once I realized the error of my ways I started adding fruit to the shopping list.  We started with honey tangerines.  They were tasty, but oh so messy.  Definitely not the sort of thing you can eat on the go or at your desk.  This week’s fruit is the green grape.

Conveniently packaged in self-contained, bite sized portions, the grape may be the perfect fruit snack.  In the car, at the mall or even in front of the computer they are easy to carry, easy eat and easy to share.  No peel, no sticky juice dribbling down your chin and no smell.  Even better, all the stores had grapes on sale this week.

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