This is what I cooked this week and last. All parties survived (Kris and I). I didn’t even have to go to the grocery store! Everything was in my cupboards and freezer. I’m trying to see how long I can go before I have to shop!
All recipes (with my commentaries) are good for those with gluten intolerance.
- Variations on Betty Crocker’s Chocolate Chip Waffles – Just substitute Featherlight gluten-free flour in for the flour and add chocolate chips instead of berries! These were so delicious we ate them standing up over the waffle iron!
- Variations on Betty Crocker’s Chicken Parmesan – One of Kris’ favorites – Instead of veal, I used 2 chicken breasts. For the breading I used leftover onion toppings from Thanksgiving from the LiveGfree section at ALDI smooshed up with garlic powder and a little of Ian’s gluten-free breadcrumbs from Wegman’s. I actually forgot to bread the chicken, so for future reference, nuking the egg and breading mixture for 30 seconds and then tossing it with the casserole works just about the same for flavor. We used a friend’s canned tomato sauce with a can of red pesto sauce and a can of tomato paste for the sauce.
OOPS – I JUST REALIZED I HAD TO GO BUY THE CHEESE! CHALLENGE FAILED.
- Homemade Potato Chips – These you can make in the microwave. I sliced three potatoes with my new mandolin salad spinner, tossed them in oil, and put them on my yellow fiesta plate. Just note that the plate will be hot when it comes out of the microwave! If your microwave is on the fritz, the time may be quadrupled for cooking. I ended up throwing the rest in the oven at 450 for 15 minutes to save time. The microwaved ones had a cracker-like texture. The oven-baked chips tasted more like circular French fries. The leftovers also tasted like French fries, but who doesn’t like French fries?
- Variations on Ginger-ale Chicken Stir Fry – I substituted steak sauce in for the Worcestershire sauce and added 1 T. sugar and a half bag of frozen stir fry veggies. It was served over brown rice cooked with Italian dressing. This was amazing and super easy! For dessert I taped silly fortunes around gluten-free, mitten-shaped Christmas cookies from my mom.
- Homemade Pizza – Bob’s gluten-free pizza crust mix is really the best! It comes with a yeast packet and requires minimal rising time. You can get it at TOPS or Wegman’s. For future reference, if you defrost your mozzarella cheese to the point of liquidation, it still functions on your pizza! I used my friend’s homemade tomato sauce with a little added sugar, pepperoni, and – on my side – green olives and sauteed onions.
- Barbecue Chicken Sandwiches – This was such an easy meal it felt like cheating. Kris picked out some honey barbecue sauce and I poured it over shredded chicken in the crock pot. We had some gluten-free buns left over from Christmas to serve the meat on. I made some carrots cooked with brown sugar on the side.
What can you make out of your current stash? Comment below!
Photo from https://pixabay.com/en/photos/recipe/