Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 19 Jul 2011
Offline Last Active Aug 13 2011 07:10 PM

#719719 The What's For Dinner Tonight Chat

Posted by on 30 July 2011 - 07:56 PM

Good job! You can make extra rice an freeze it in a baggie with your name on it. Then pop it out when you need some. I have found it stays good in the freezer for 3 months. Sometimes I cook little bits of carrot with the rice for a little added nutrition.

Thanks for the tip!!! I have a rice steamer that cooks my rice in the microwave in 6 minutes to perfection but I will keep that in mind for trips bc as sad as it is I can't take all my cooking goodies with me
  • 1

#719532 The What's For Dinner Tonight Chat

Posted by on 29 July 2011 - 05:24 PM

Tonight I made white rice, steamed broccoli, fresh tomatos, garlic and chicken tossed together with a little worcheshitre sauce!! It was so simple 10 minutes and dinner was ready and there is enough for lunch tomorrow!!!!
  • 1

#719388 Chicken And Cabbage

Posted by on 28 July 2011 - 07:37 PM

I am new to the Gluten Free world but my neighbor made this for me and it was sooooo good and I was instantly full!!!

Items needed:
1 head of cabbage
Olive Oil
Worcheshire (optional)

Take a head of cabbage and depending on how many people you are cooking for cut 1/4, 1/2, or the whole head into 1/4 inch thick strips and set aside.

Whether you choose to take the quick method and purchase a rotisseri chicken or if you want to cook your own chicken either way will work great. Shread the chicken and put aside in a bowl.

In a large saucepan put 2 pats of butter, a turn of the pan of evoo, and garlic (I usually put a tablespoon worth but depending on how much you like garlic you can play with this part)

Let the butter melt down and the garlic start to brown, then add the shredded cabbage make sure you turn it a few times to make sure it is coated with the oil/butter/garlic mixture. Salt and Pepper as you would like. I usually cook it on medium high and let it wilt down turning it every few minutes. When the cabbage has completely wilted down add the cooked chicken in and simmer for just a few more minutes.

*At this point you can add the worchesire if you want a little extra kick I usually add 1/4 tbsp per 1/4 head of cabbage!!!

I hope you enjoy this as much as I did, I serve it without anything else because it is so filling!!!!

  • 1

Celiac.com Sponsors: