Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

The What's For Dinner Tonight Chat
3 3

9,867 posts in this topic

I make mine with dried rosemary tucked in, minced garlic on top, and generously sprinkled salt. (And olive oil.)

They are wonderful. I made mine tonight with pork tenderloin. Amazing.

Sounds delicious! I love how the outside edges become so crispy and the centres remain tender. Mmmm....

1

Share this post


Link to post
Share on other sites


Ads by Google:

I'm still working with the flash frozen haddock fillets that Sprouts has for sale for $3.97 per pound, regular 9.00.

I defrosted a pound and rinsed them and cut them into serving pieces. On a dinner plate I placed about 1/2 cup of gluten free Bisquick and seasoned it with salt, pepper and paprika. I coated the fish pieces with the flour mixture flipping the pieces over several times and tapping the mixture into each piece.

In a frying pan I placed a bit of oil and about 2 TBSP gluten and dairy free Smart Balance margarine. Once the fat was hot I carefully placed the fish and cooked on each side until golden and crispy and the fish flaked. It took about 4 - 4 1/2 minutes per side.

I peeled some asparagus and dropped them into some simmering salted water for a couple of minutes. Had a slice of buttered Katz gluten free bread and it was a delicious and safe meal. Brought the rest to work today for lunch.

I plan to go back and buy 10 more pounds of fish from Sprouts so I can have some yummy, easy to meals to last me through a couple of upcoming surgeries.

2

Share this post


Link to post
Share on other sites

5 minute lasagna

preheat oven to 350

in a big bowl mix together:

2 beaten eggs

15 oz container of ricotta

1/2 c grated parmesan cheese

2 tbs italian seasoning

1 jar pasta sauce

1/2 jar of water

1 box of penne pasta (dry)

pour into baking dish

top with mozzerella

bake 350 for about 45min

2

Share this post


Link to post
Share on other sites

5 minute lasagna

preheat oven to 350

in a big bowl mix together:

2 beaten eggs

15 oz container of ricotta

1/2 c grated parmesan cheese

2 tbs italian seasoning

1 jar pasta sauce

1/2 jar of water

1 box of penne pasta (dry)

pour into baking dish

top with mozzerella

bake 350 for about 45min

OMG, this sounds good and EASY! How large a box of penne do you use?

1

Share this post


Link to post
Share on other sites

Tonight I'm cooking zucchini pancakes with balsamic mushrooms and leek and roasted tomato. And some home made gluten free sour dough bread. Dessert will be blackberry friands. I'm excited... I better get cooking :)

could someone please,pretty please , tell me what zucchini pancakes are, and how to make them ,,,,pleasssseeee :D

0

Share this post


Link to post
Share on other sites




OMG, this sounds good and EASY! How large a box of penne do you use?

Sylvia, I had the same question!!!!!!

1

Share this post


Link to post
Share on other sites

Sylvia, I had the same question!!!!!!

Sounds like a really good emergency meal to me...and since I live alone and it would freeze well, it would be several emergency meals. :D

1

Share this post


Link to post
Share on other sites

OMG, this sounds good and EASY! How large a box of penne do you use?

An 8oz box. It was the Hodgson Mills gluten-free penne.

2

Share this post


Link to post
Share on other sites

could someone please,pretty please , tell me what zucchini pancakes are, and how to make them ,,,,pleasssseeee :D

They can be made a couple of different ways but I suspect in this case they are like potato pancakes (i.e. grated, mixed with egg or whatever for binding and seasoning then fried). They are very good!

1

Share this post


Link to post
Share on other sites

An 8oz box. It was the Hodgson Mills gluten-free penne.

Glad I asked as it would make quite a difference to use too much. Thanks a lot!

1

Share this post


Link to post
Share on other sites

They can be made a couple of different ways but I suspect in this case they are like potato pancakes (i.e. grated, mixed with egg or whatever for binding and seasoning then fried). They are very good!

Thank you :D

0

Share this post


Link to post
Share on other sites

Tonight I had a baked tilapia fillet, baked potato and fresh green beans. I love this thread!!! Gives me lots of ideas and some good recipes, too!

0

Share this post


Link to post
Share on other sites

Had my "go to" meal last night because we got in late from a doctor's appointment. Had sardines packed in mustard sauce mushed up on toasted Udi bread with thinly sliced tomatoes and lots of salt and pepper. Had some pickles and corn totilla chips - Santitos I think. I know that alot of people don't like sardines, but I grew up eating them and like them. We never had the flavored kind back then, but these are good.

1

Share this post


Link to post
Share on other sites

Glad I asked as it would make quite a difference to use too much. Thanks a lot!

Of course! :)

1

Share this post


Link to post
Share on other sites

Had my "go to" meal last night because we got in late from a doctor's appointment. Had sardines packed in mustard sauce mushed up on toasted Udi bread with thinly sliced tomatoes and lots of salt and pepper. Had some pickles and corn totilla chips - Santitos I think. I know that alot of people don't like sardines, but I grew up eating them and like them. We never had the flavored kind back then, but these are good.

I love sardines, too...and I also grew up eating them.

0

Share this post


Link to post
Share on other sites

Tonight my 12-year old granddaughter is spending the night with me and we're having pork and sauerkraut (it's in my crockpot), mashed potatoes and applesauce. She loves all of it and has for years.

1

Share this post


Link to post
Share on other sites

Thank you :D

You are welcome! :D

1

Share this post


Link to post
Share on other sites

No idea what to make for dinner tonight yet. Maybe chili bake topped with cornbread. But last night I made chicken and dumplings using the gluten-free bisquick. It was super tasty and even better for leftovers for lunch today. I didn't really follow any recipe and added cut up red potatoes and carrots to add a veggie component to it.

2

Share this post


Link to post
Share on other sites

Don't know about tonight, but last night we had a shrimp and mushroom risotto with parmesan and cream.

2

Share this post


Link to post
Share on other sites

Let's see-- Thurs I had Caesar's gluten-free Lasagne, yesterday was Amy's gluten-free mac & cheese, today was Thai Kitchen Pad Thai... yes, there is a theme going here... my hubby had oral surgery (4 teeth taken out) on Thursday, so until he heals, it's easy meals all around at our house. We already have more than enough to deal with here!!

1

Share this post


Link to post
Share on other sites

We had turkey chili with blue corn muffins.

2

Share this post


Link to post
Share on other sites

Tonight we are having Corned Beef Hash with steamed green beans. Got a new gluten free cookbook! :) and it sounded like a fun kid friendly recipe.

3

Share this post


Link to post
Share on other sites

Leftovers tonight! :D :D :D

and Lemon Lover's Cupcakes with Lemon Buttercream Frosting. I've been wanting to make these for months and today my granddaughter and I did. They are so yummy! I only had one lemon so saved 1 tsp. of grated lemon rind for the frosting and dumped the rest into the cake. It worked fine. Definitely a recipe I'll use again.

1

Share this post


Link to post
Share on other sites

Garlic pepper steaks with roasted "crash" potatoes.

2

Share this post


Link to post
Share on other sites

Garlic pepper steaks with roasted "crash" potatoes.

these look AWESOME !!! now I want some :( I really need to stop reading this thread :P

1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
3 3

  • Forum Statistics

    • Total Topics
      104,092
    • Total Posts
      920,314
  • Topics

  • Posts

    • WOW.  That looks eerily familiar.  Last December the temporary provider here at my local (rural) clinic gave me doxycycline to experiment with, but it was a mere ten milligrams.  Lol, no wonder it didn't help!  I'm glad you're feeling better.
    • I got cross contaminated some time ago & the rash came back pretty badly. I've attached a photo taken on June 11th of my back. It was also in my scalp, around my neck, on my front, shoulders, inner wrists and more.   Tonight I am not itching at all! I haven't itched all day long!!!! I can't take Dapsone because I'm allergic to sulfa drugs & Dapsone is a sulfa drug. Obviously that means I also can't take any of the other sulfa drugs that are used to treat dh after Dapsone is not an option. After those comes tetracycline. I really needed some relief! I began researching the dosage & particulars on tetracycline for dh. Extensive & exhaustive research did not pan out. The best I could find was treating Bullous phemphigoid. That said something like 500mg of tetracycline 4 times per day and about an equal amount of niacinimide. I really didn't want to take that much medication and in such strong doses. So my doctor (my PC doc) & I began experimenting. We tried Doxycycline 100mg twice a day. It seemed to be helping some but it just wasn't enough. Then we upped it to 200mg Doxycycline twice per day. It has taken about 5 days of that & I sit here not itching all day for the first time in a long, long time! This may not work for everyone. I did want to post it though as it is, at present, working for me. I am not thrilled at taking it but I have toughed this rash out before for years with no meds and I just couldn't do it again.
    • I laughed out loud at the 'little notebook' comment!😂 It has been interesting to see how much progress has actually been made over the past 10 years that there is even a notebook to be offered or a restaurant to eat in that will accommodate our 'allergy'. 10 years ago I feared that I would never eat in a restaurant again.  But the notebook comment is spot on.  Hopefully within the next 10 years restaurants will evolve enough to offer us a menu that clearly lists the delicious and extensive offerings that they have lovingly prepared just for us...and not just an ingredient list with nutritional values that take longer to read than War and Peace.   I am grateful that there are places to go that at least make the effort.  Who knows?  Eventually there may be restaurants which will have to offer menus with GLUTEN options available!
    • Thanks for posting this Adrien, it's a great list and I and others will appreciate the effort and the thought behind it. I loved my time in Malaysia and I'm glad I sampled all the food I could whilst I was still on an unrestricted diet. The good thing is that, like you say, some of the nice Malay foods are still ok. As a backpacker I survived on a lot of nasi goreng and laksa, nice to think if I return there I could still do the same Terima kasih!
    • I have posted on here before. DQ2, brother with celiac, DGP iGA was the only mildly elevated test. Was gluten-free so did 6 week challenge last winter. Negative biopsy. I am gluten-free now but do go out to eat. Prior to the challenge my health was good. Since then I have: Chest pain, pain between shoulder blades, periods of shortness of breath, heart palpitations, one instance of a heart arrythmia episode, neck is tender to touch on one side (they kept saying sinuses or TMJ which my dentist vetoed) ear ache, bowels never sink. Numbness and tingling. Blood pressure variations. Could be doing chores and feel dizzy and it might be 84/52.  not super low, but not typical for me if I'm running around the house.While other days I am mildly hypertensive. Recently lost 5 lbs in 8 days without trying. Recently electrolytes were low, alkaline phosphatese was low. Ferritin started dropping so started liquid iron 2-3 times per day 4 months ago. Primary watching that, I am not anemic but we are nowhere near iron overload either.  GI doc was a dick. Did not even know DGP replaced older tests and he was very condescending When I begged him for help recently and told me to get a second opinion which is exactly what I plan on doing.  I now have pain in my upper GI area. It is tender to touch. I had my gallbladder out in 97 along with a stone and infection in my bile duct. It hurts in this area. Pancreatic enzymes look fine, liver enzymes fine. Pancreatic ultrasound fine. I will now be doing a EUS Soon to look at bile duct, pancreas and liver.   so a typical day for me is that I might feel fine for a while and then suddenly feel like I'm going to pass out. really dizzy, numbness in odd places, like my body has been hijacked. I will typically eat a bunch of food something high protein and in about an hour or so I start to feel better. However, then my upper stomach starts to hurt in place of the passing out feeling. blood sugars are also normal. After getting the " it must be panic attacks" and condescending looks a million times my primary finally ordered an ultrasound of my sore neck and there is an abnormality in my thyroid which she says looks like possibly Hashti's. Except for one time, all my serum TSH tests were normal. We have more blood work on Monday. As I have not put on any weight and there are other symptoms that are closer to Graves.  Has anyone else had any thyroid issues that followed doing a gluten challenge?  where is your stomach pain? Do you have it above or below your belly button? Mine feels like it's in the pancreas area, like 2-3 inches above the belly button and when I push on it it's tender, but not all the time. sometimes i feel it in my back. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,123
    • Most Online
      1,763

    Newest Member
    ForeverYoung&GlutenFree
    Joined