Showing posts with label Gluten-Free. Show all posts
Showing posts with label Gluten-Free. Show all posts

Monday, May 28, 2012

Broccoli Chicken Salad

This recipe is from 2 sources. 

One this amazing looking broccoli salad I found on Pinterest made by

The other inspiration was my sister's chicken salad recipe my Mom, Aunt and I kept on making Sis make for us. We even made her make it in our hotel room in Hawaii a couple of years back. :-)

Okay in my recipe - mix together in no certain order:

cold cubed cooked chicken breast
broccoli floret (just the tree top part)
red grapes
chopped walnuts
red onions
your choice mayonaisse or greek yogurt or coleslaw sauce
1 tbs splenda sugar replacement 
a teensy bit of cumin

You may notice I did not include any amounts. That is because I was so darn hungry I just winged it by sight. I tried to have more broccoli than anything else and I used only a little bit of mayo. I suggest adding it a tbs at a time until you like the looks of it. I like mine pretty dray as you can see. 

Thursday, May 24, 2012

Easy Kielbasa Skillet

Easy Kielbasa Skillet
Prep Time: 10 min                
Cook Time: 20 minutes            
Yield: 6


14 oz kielbasa, sliced into rounds
1 lb mini red potatoes, sliced into wedges
1 medium onion, cut into half moons
½ cup chicken broth
2 tbsp coconut oil


Precook potatoes in oven or microwave until soft, but not mushy.

Slice kielbasa into small discs and brown in skillet, then remove.

While kielbasa is cooking, slice potatoes into wedges and onion into half moons. 

Add coconut oil and heat, then add potatoes and onions and brown until they are slightly crisp. 

Add kielbasa back to skillet, then pour broth over everything and simmer for 20 minutes

Allow to cool, then portion for freezing.

Nutrition:  305 calories, 23g fat, 631g sodium, 15G carb, 2g fiber, 10g protein

nutrition information estimated at

Tuesday, May 22, 2012

Mini Zucchini Meatloaves

So, I disappeared for awhile, my guess is that no one really noticed.  My sister likes to pretend it matters, though.  My daughter's activity schedule has gotten just a bit out of control and my evenings are no longer my own.  My work filter does not allow for posting on blogger, except during a 1 hour window at lunch, which lately has not been used much for lunch.  All of a sudden, every part of my life has been busier!

This is, of course, exactly what mealpods are perfect for.  Just because I have been super busy, does not mean that I have been eating badly.  I try and keep at least one week, if not two weeks of lunches frozen as mealpods, so I am covered in cases of circumstances that don't allow for my usual Sunday cooking schedule.

So, almost three weeks ago, I made a bunch of mini zucchini meatloaves and I've been enjoying them greatly.

Mini Zucchini Meatloaves
Prep Time: 10 min                
Cook Time: 45 minutes             
Yield: 4


16 oz ground beef
1 cup zucchini, grated
¼ cup onion, grated
2 tbsp fresh parsley, chopped finely
1 tsp fresh oregano, chopped finely
¼ cup Parmesan cheese, grated
¼ cup feta cheese
1 tsp salt
½ tsp black pepper


Preheat oven to 350˚

Shred the zucchini and grate the Parmesan cheese and onion before starting to mix the beef.

Mix all ingredients in a bowl being sure everything is distributed evenly.

Portion into mini loaf pans and cook for 45 minutes. 

Allow to cool, then portion for freezing.

Nutrition: 356 calories, 20g fat, 813g sodium, 5G carb, 2g fiber, 39g protein

nutrition information estimated at

Monday, May 14, 2012

Crab and Spinach Egg Muffins

My husband brought me a vintage Betty Crocker cookbook called Dinner in a Dish circa 1965. In it is a recipe that combines a cream sauce with crab, veggies, egg and the spice mace. Mace is like a strong nutmeg. I thought the flavor would go really nicely with the sweet crab and an egg quiche instead of a dripping cream sauce that won't freeze well. 

I just love the cover and the graphics inside. I may have to spend my garage saling this summer looking for old cookbooks.

Crab and Spinach Egg Muffins

1/2 cup millet
1 tbs butter
8 oz fresh spinach cut into small strips. 
1/2 onion diced
4 eggs
1/4 cup light cream (or add 1/4 cup milk)
1 cup milk
1 tsp orange zest
1/4 cup fresh squeezed orange juice 
1 tsp mace

1. Cook your millet by dropping it in 1 1/2 cups boiling water. Turn down the heat to simmer for 30 - 40 mintues or until the water is soaked up by the grain. 

2. In a large pot add butter and melt on medium heat. Add in chopped onions and cook for 2 minutes. Add in spinach and wilt. Set aside. 

3. In a large bowl add 4 eggs, milk, cream, orange juice and mix with an electric mixer. Add in mace, zest, millet, sinach mixture, and chopped up cooked crab meat. 

4. Scoop into a heavily greased muffin pan - the cups almost full. 

5. Bake at 350 for 30-40 minutes. 

Thursday, April 26, 2012

Deviled Chicken Salad

Behold!  The mealpod in it's natural habitat!   Most of my lunches are eaten at my desk, in front of my computer, during the hour that our filter is turned off.   Today lunchtime caught me perusing one of my favorite Paleo recipe websites, Chowstalker!

This is one of my all time favorite Paleo recipes.  Combining egg salad and chicken salad makes it packed with protein and fairly low calorie.  If I wasn’t so lazy I would totally make my own mayonnaise. It’s supposed to be easy, but it is totally one of those things that scares me.  I usually eat it right from the container, at my desk, at lunchtime, but I have been known to occasionally eat it with gluten-free crackers or in a carved out tomato or green pepper.  That probably would make a gorgeous photo.  I should do that some day. 
Deviled Chicken Salad
Prep Time: 10 min               
Cook Time: 0 minutes            
Yield: 6


12 oz chicken breast, cooked and cubed
3 hardboiled egg, chopped
1 cup celery, finely chopped
6 tablespoons mayonnaise
3 teaspoons Dijon mustard
1 bunch green onion, diced fine
salt & fresh ground pepper


·         Cube chicken and put in mixing bowl

·         Mix in chopped egg, celery and green onions

·         Fold in mayonnaise and mustard, mix gently until well distributed

·         Add salt and pepper to taste.

Portion 1 cup per mealpod and store in refrigerator for up to 5 days.

 6 PODs: 216 calories, 8g fat, 201g sodium, 3.5G carb, 0g fiber, 10g protein

nutrition information estimated at

Tuesday, April 24, 2012

Chicken Drumstick Vesuvio

Like a lot of households, things have been kind of lean around here.  Gas and grocery costs seem to keep going up, but nothing new is coming in.  One thing I love about chicken drumsticks is they are CHEAP, but they are also easy to make and easy to eat.  If you grow your own herbs like my sister Nicole, it's even cheaper. This recipe freezes well and reheats even better, the freezing / reheating process seems to make the herbs really sink in.
 Chicken Drumstick Vesuvio

Prep Time: 10 min
Cook Time: 60 minutes            
Yield: 8


8 chicken drumsticks
4 average sized potatoes, cut into wedges
1 cup fresh green beans
1 tbsp fresh oregano
½ tsp sage
½ tsp salt
¼ tsp black pepper
¼ cup coconut oil, melted
2 garlic cloves, minced
¼ cup chicken broth
2 tbsp fresh parsley, minced


·         Preheat oven to 375

·         Cut potatoes into wedges

·         Place drumsticks, potato wedges and green beans into a 9 x 13 dish

·         Sprinkle with oregano, sage, salt & pepper

·         Drizzle with melted oil

·         Bake 30 minutes, stirring once, be sure to flip each drumstick

·         Sprinkle with garlic and chicken broth and continue baking another 30 minutes

Once cool, garnish with parsley and store as mealpods

Nutrition: 8 PODS 235 calories, 13g fat, 231g sodium, 16G carb, 2g fiber, 15g protein

nutrition information estimated at

Friday, April 20, 2012

Chicken Taco Meatza

I think it's become obvious that my sister, Nicole is the chatty and artsy one in the family.  I like to cook, but this whole blogging thing and taking the pictures does not come as naturally to me.  I feel like there should be a "story" with each recipe, but honestly there isn't.   I tend to find recipes by googling ingredients that I think sound good together and then taking bits and pieces of each recipe I find and creating my own mealpod recipe.  

So... this is Chicken Taco Meatza.   What is Meatza?  It's one of my favorite Paleo recipes, basically you replace the normal crust with MEAT.  \o/  Yay!  My favorite Meatza of all time was my Margherita Meatza which was absolutely amazing.   The Greek Meatza was yummy but not as much of a home run as the first attempt.   The Chicken Taco Meatza, I think, is #2, even closer to #1 when garnished with sour cream and guacamole.

Chicken Taco Meatza

Prep Time: 20 min
Cook Time: 20 min
Yield: 12


1 lb Ground Beef
1 can diced green chilis
4 oz shredded cheese of choice
1 cups shredded chicken
½ cup salsa, drained
1 small can black olives, rinsed and drained
¼ cup onion, diced


Preheat oven to 450°

Measure and mix your crust seasonings together in a small bowl.

Flatten beef into a circle on a pizza pan roll pan and place into oven for 10 minutes.

Spread the crust evenly with shredded cheese.

Arrange shredded chicken on the top, then sprinkle with remaining ingredients

Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Allow to cool. Slice, then freeze.


My kitty liked the Meatza too!

Wednesday, April 18, 2012

Crockpot Greek Chicken

The inspiration recipe for this mealpod had carrots instead of parsnips.  Also, my recipe does not include the black olives I threw in at the end.  What I discovered while cooking this was that it was extremely ~WHITE~ which didn't look very appetizing, even though it tasted delicious.  So I threw in the black olives and sprinkled a little paprika on top.  Viola!  Color!  LOL.  


Prep Time: 10 min
Cook Time: 5 hours
Yield: 8

1 pound parsnips, cut into 1” pieces
1 pound mini potatoes, washed and sliced in half
4 cloves garlic, minced
2 pounds boneless, skinless chicken thighs
1 ½ cups of chicken broth
¾ tsp salt
1 15oz can of artichoke hearts
1 large egg
2 large egg yoks
¼ cup lemon juice
¼ cup fresh dill

Spread parsnips, garlic and potatoes on the bottom of slow cooker. Arrange chicken
on top and pour broth over all. Cover and cook for about 3 hours on high.

Add artichokes to slow cooker, cook for five minutes.

Transfer chicken and veggies to serving bowl using a slotted spoon. Add ½ cup
cookie liquid to the egg mix and whisk until smooth. Add back to the slow
cooker, cover and cook an additional 15 to 20 minutes to thicken.

Add dill and pepper, then pour the sauce over chicken and veggie mixture.

Allow to cool, then portion 1 cup per mealpod for freezing



Monday, April 16, 2012

Taco Cups with Sweet Potato Black Bean Cumin Filling

Taco Cups?

It is the first official day of Spring Break in the Caulfield house. So what to cook when the kids are home all day and wanting to be entertained, driven everywhere, and have friends over (sometimes it feels like all at once)? Taco cups of course. I say that very sarcastically because who has ever heard of taco cups? Not me.

I was drooling over two recipes on Pinterest last week: Mexican Sweet Potato Skins by Pinch of Yum and Mini Mexican Pizzas by Dashing Dish. This is sort of a hybrid of the two you could say or just inspired by both. I made the cups from corn masa instead of store bought tortillas and then made several fillings including a sweet potato and back bean one. Now all week we can fill them with whichever topping we want. If we need a protein boost: meat, cheese, and salsa.  If we need more veggies for the day: Mexican Salad. For something well balanced: Sweet Potato Black Bean filling. 

First how to make my taco cups. The Dashing Dish used storebought flour tortillas in a muffin pan, which I know would turn out great, but so is using Masa and I always have some on hand. Whichever way you to choose to do it is great. 

Taco Cups 

1. First I mixed the dough by following the directions for making tortillas on the Masa bag (see below). Make sure it is Masa for making tortillas. Combine corn flour, water and salt. 

2. Roll out a 1 1/2 inch ball of dough with either a tortilla press or a rolling pin. 

3. Oil a muffin pan with a brush or use an oil spray. 

4. Using a round cookie cutter the size of the bottom of the muffin pan bottoms and place in the cups. You can get 3 rounds out of one ball of dough. 

5. Roll out another ball of dough. Cut the pressed circle in half and line the sides of the muffin cup pressing to connect it to the round. 

6. Brush the inside with olive oil. 

7. Bake at 420 until browned. If you take them out and the bottoms are too soft place them upside down on a cookie sheet and bake for a little longer until the bottoms are crisp. 

  • Black Bean Cumin Taco Cup Filling
This stuff is so yummy. I used canned Cumin spiced black beans which I really love. I drain and rinse them really well but the beans still hold so much of the cumin flavor. The liquid the beans sit in DOES contain some gluten so if you are highly gluten sensitive or have celiac's disease, then use regular black beans and add some cumin into the recipe. I don't usually use a processed roduct like this but they are so good and I try and rinse away the bad stuff (I hope).


  • 15 oz Canned CUMIN Black Beans rinsed well and dried
  • 3 Small Sweet Potato
  • 15 oz Canned, Whole Kernel Corn, No Salt Added rinsed and dried
  • 3/4 cup Sweet Red Peppers chopped
  • 1/2 cup Yellow Onion chopped
  • 1 tsp Adobo All Purpose Seasoning
  • 2 cloves Garlic Clove
  • 1/2 tbsp Olive Oil
  • 2 garlic cloves minced


1. Rinse and dry beans and corn. Don't combine.

2. In a medium high skillet add your corn (with OUT oil) and let it roast a little. Sprinkle with 1/2 the Adobo seasing while roasting. Pour in a large bowl. Add rinsed and dried beans to the bowl.

3. Chop your onions and peppers small and sautee on medium high with olive oil and minced garlic until starting to soften but still has a crunch. Season with rest of Adobo seasoning while cooking. Add to the large bowl.

4. Stir and add more seasoning if you wish., If not using cumin beans, add a tsp of ground cumin or cumin seeds.

Thursday, April 12, 2012

Turkey & Veggie Skillet

This is a filling low calorie gluten-free, Paleo meal.  I have been having to concentrate on logging my food and watching my calories a little closer lately.  As someone that is formerly obese I have to be pretty precise about what I put in my body.  I add the coconut oil to give this a little bit of the good fat that I am losing by using something like ground turkey which is low fat.  

Turkey & Veggie Skillet
Prep Time: 10 min                
Cook Time: 15 minutes             
Yield: 6


1 tbsp coconut oil
½ cup onion, diced
2 medium zucchini, diced
2 yellow squash, diced
1 green pepper, diced
1 lb ground turkey
1 tsp Italian seasoning
1 box Pom chopped tomatoes


Heat coconut oil in skillet and add diced veggies, cook until onions are translucent

Add ground turkey and cook until done

Stir in tomatoes and Italian seasoning, simmer for 10 minutes

Once cool, portion into 1 cup servings mealpods and freeze.

Nutrition: 228 calories, 14g fat, 250g sodium, 10G carb, 2g fiber, 16g protein

nutrition information estimated at

Tuesday, April 10, 2012

Cheesy Zucchini Egg Bake

I was going to call this a crustless quiche, but it really isn't very much like a quiche at all.  It's a breakfast casserole and not very different from the Omelet Muffins that I like to make.  This is kind of the lazy version of omelet muffins and also a little easier to wrap for mealpods than the muffins are.  The cheese seems to give this enough fat that it freezes and cooks well from frozen.  It works best if you put the mealpod in the fridge the night before and just pop it in the microwave for breakfast.  

Cheesy Zucchini Egg Bake
Prep Time: 10 min                
Cook Time: 30 minutes             
Yield: 6


6 eggs
¼ cup heavy whipping cream
¼ cup feta cheese
½ cup Parmesan cheese, grated
½ cup shredded mozzarella
¼ cup tsp garlic powder
½ tsp parsley
½ cup onion, diced
2 cups zucchini, shredded


Preheat oven to 350˚

Grate Parmesan cheese, zucchini and dice onions

Whip eggs in a bowl and add remaining ingredients, except Paprika

Grease 11 x 7 glass casserole dish with butter and pour egg mixture into dish, 
sprinkle the top with paprika

Bake for 25/30 minutes or until knife inserted into the center comes out clean

Once cool, slice into 6 square mealpods and freeze.

Nutrition:  238 calories, 17g fat, 450g sodium, 4G carb, .5g fiber, 17g protein

nutrition information estimated at

Monday, April 9, 2012

Egg (&Tuna) Salad Yummy Yummy

More leftovers from Easter! We made 24 colored eggs the day before Easter so we must use them all up. I made sure to put the right in the fridge right after dyeing so they would be safe to eat.

I have to admit that this is not hubby's favorite type of food and the kids won't go near it, so this is all mine! I had some right away and will be eating it for lunch for a couple of days.

-- Nicole

Egg & Tuna Salad


  • 3 hard boiled eggs
  • 3 hard boiled eggs without yolks (optional yolk removal here)
  • 5 oz foil packed tuna drained
  • 1 tbs jarred chopped pimentos
  • 1/2 tsp Coleman's Mustard
  • 1/3 cup red onion chopped
  • salt and pepper to taste
  • 5 tbs of your favorite plain yogurt


  1. Peel, chop and rinse your hard boiled eggs. Chope your red onions pretty small but not minced
  2. Add all your ingredients into a medium sized bowl and gently mix. Season with salt and pepper. 

Eat it on some homemade spelt quickbread sliced thin.
(Spelt has very low levels of gluten)

or with finely chopped eggs as a dip with some carrot chips.
(Which are just bagged raw carrots sliced into the shape of carrots)

Now if I can figure out what to do with all of those leftover glow-in-the-dark Easter eggs!