Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Recipes Needed

mouse

Recommended Posts

emcmaster Collaborator
emcmaster
Posted

3 squash pasta

1 large spaghetti squash

1 zucchini, washed and chopped

1 yellow squash, washed and chopped

5 chicken breasts

jar of tomato sauce of choice or homemade marinara sauce

can of diced tomatoes

1. Preheat oven to 375.

2. Cut spaghetti squash in half lengthwise. Place each cut side down in baking dish and fill halfway with water. Bake at 375 for 30 minutes or until skin is easily pierced with fork.

3. Season chicken breasts (I used garlic powder, red pepper flakes & poultry seasoning). Bake chicken breasts according to package directions.

4. When chicken breasts are cooled, cut into chunks and grind in a food processor (or leave in chunks - personal preference).

5. Remove spaghetti squash from skin by raking a fork lengthwise to scoop the spaghetti-like strands out of the "shell". Put in a large stockpot.

6. Add tomato sauce, can of diced tomatoes, chicken, chopped zucchini and yellow squash to the pot.

7. Toss well & heat on medium. Season with italian spices of choice and simmer until heated through.

8. Pour spaghetti squash mixture into a baking dish (13x9 is what I used) and bake in a 350-degree oven for 30 minutes.

Serve & enjoy!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Elizabeth--That recipe looks great--I'm going to try it! Thanks :)

mouse Enthusiast
mouse
Posted
  • Author

What great ideas. I have just printed the new ones out. I starting getting worse last night and am not too good today to say the least. I hope this is just a dip. When I call the doctor tomorrow I will ask for the chest X-ray RX that he wanted to do. Have started my 2nd round of antibiotics.

My husband took me to the store a little while ago, so that there were things in the house for me to eat and make dinners (for many of these recipes). He pushed the cart and going to the store is one job he hates. But, we were gone only a total of 60 minutes from home and back home again. I knew that if this not a dip, that I would not be able to go tomorrow.

I also need to get to the health food store, but I don't see how I can manage it right now. So, my husband says "I would go for you, but I would not know how to do it". I told him that I would call the store manager and you would just give them the list and they will shop for you. Boy, was he disappointed. :lol: So, maybe tomorrow. If I have to have a chest X-ray then that takes time. He has to drive to hadies to drop off the oxygen tanks. Has to pick up the new RX's and get them filled. He is not going to be a happy camper tomorrow LOL. Keep the recipes coming as they are so helpful right now.

Tonight I am making the ham and scalloped potatoes. We use the gluten-free spam instead of ham as it is much more moist. My hubby's Mom made this and he loves it. Thought I would soften him up for tomorrow.

tarnalberry Community Regular
tarnalberry
Posted

A good number of my recipes in the recipe section,, the "As Promised, A Few Recipes" thread are corn, soy, and dairy free. (I am Gluten-free Casein-free, minimize soy, and just plain ol' don't cook with corn very often.)

mouse Enthusiast
mouse
Posted
  • Author

Thanks Tarnalberry. I will go there after my nap.

emcmaster Collaborator
emcmaster
Posted
Elizabeth--That recipe looks great--I'm going to try it! Thanks :)

Thanks! I forgot to list that I add chopped broccoli to the sauce as well. I try to get in as many different veggies daily as possible and the chicken breast is a great protein! Enjoy!

mouse Enthusiast
mouse
Posted
  • Author

Patti, we had the best scalloped potatoes we have ever had. My hubby who does not say much about food, said UMM (the highest praise he gives LOL). I did substitute 1 cup chicken broth for one cup of Vances. I have to make some more Vances up so I can have a smoothie tomorrow. Thank you for sharing. Because there is only the two of us for dinner right now, I put them in two seperate 9" casseroles. And we started on the second one (good thing I need to gain weight). So, tomorrow we will have a big salad to go with what is left.

Elizabeth, I have added the chopped broccoli to the recipe I printed out. Thank you for remembering.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Armetta--So glad that you enjoyed it! The next time I make these, I will use the broth--I thought of that only after I made them. :)

mouse Enthusiast
mouse
Posted
  • Author

Last night for dinner we had the rest of the scalloped potatoes. I made up my own salad dressing from a suggestion on this post and I liked it better then the Ranch I have been using for years. I also made up the fruit dish with orange juice and honey. My husband said that if I keep feeding him like this, he is going to have to lose more weight then he thought he had to. Since I am so wired from the Prednisone, I have spent some of my time in the kitchen. I have had fun with the cooking and want to thank you all for the suggestions. I still have to go to Rachel's thread "as promished a few recipes". When I feel better, I am going to go through those recipes.

mouse Enthusiast
mouse
Posted
  • Author

Tonight I made the Greek Rice and it is so tasty. Had a salad and a fruit salad for desert. I am really getting into this cooking - he he. Really I am. What I am hoping for now that I have stopped all corn, dairy and soy, is that maybe this was part of my exhaustion. It would be so great to have energy again. I still have not gone into Rachel's thread for recipes, but have it taped to my computer to do that soon. Thanks everyone and have a great evening.

angel-jd1 Community Regular
angel-jd1
Posted
Last night for dinner we had the rest of the scalloped potatoes. I made up my own salad dressing from a suggestion on this post and I liked it better then the Ranch I have been using for years. I also made up the fruit dish with orange juice and honey. My husband said that if I keep feeding him like this, he is going to have to lose more weight then he thought he had to. Since I am so wired from the Prednisone, I have spent some of my time in the kitchen. I have had fun with the cooking and want to thank you all for the suggestions. I still have to go to Rachel's thread "as promished a few recipes". When I feel better, I am going to go through those recipes.

I'm glad to hear you enjoyed the fruit salad......eating healthy should get you feeling better quickly :) (I hope).

-Jessica :rolleyes:

ArtGirl Enthusiast
ArtGirl
Posted

My mouth has been watering reading through this thread. And I'm printing out all these great recipes.

I just remembered a creamy salad dressing I've been making lately.

Mayonaise with lemon juice, thinned with water and sweetened with sugar or stevia. Add dill for a nice variety. Or, (for those who can have dairy) add parmasan cheese for a Ceaser salad dressing. Makes a good veggie dip, too.

penguin Community Regular
penguin
Posted
Tonight I made the Greek Rice and it is so tasty. Had a salad and a fruit salad for desert.

I'm glad you liked it :wub: It's a family favorite and is great for poor college students B)

Did you have it with apple sauce? The apple sauce is essential, IMO. :)

jerseyangel Proficient
jerseyangel
Posted

Armetta--That's great that you're enjoying the cooking (and eating!) I wouldn't be surprised at all if your energy level goes up as a result of cutting out corn. When I identified legumes and eliminated them completely, I noticed a definate difference in my fatigue. I was exhausted by 4PM every day (felt like I could go to bed and sleep all night)--now, I don't get that terrible slump anymore!

mouse Enthusiast
mouse
Posted
  • Author

Thanks Patti for the words of encouragement about the energy. It would be so great if I had so much more then I have had since the diagnosis. At least enough to get the April 15th taxes done - he he. The dining room table has been literally covered with papers since mid March. I will have to dust the papers before I start :blink::ph34r: .

jerseyangel Proficient
jerseyangel
Posted
Thanks Patti for the words of encouragement about the energy. It would be so great if I had so much more then I have had since the diagnosis. At least enough to get the April 15th taxes done - he he. The dining room table has been literally covered with papers since mid May. I will have to dust the papers before I start :blink::ph34r: .

Well, I hope you're on to something--I just think that it is exhausting for our systems to have to deal with these foods that we're sensitive to. After a while, it catches up with us :angry:

mouse Enthusiast
mouse
Posted
  • Author

I am making the sweet and sour pot roast for dinner. It calls for Worcestershire sauce and I don't know what to substitute for it. Does anyone have any ideas. It calls for 2 to 3 Tbl. and I thought I should not jsut leave it out. Thanks.

queenofhearts Explorer
queenofhearts
Posted
I am making the sweet and sour pot roast for dinner. It calls for Worcestershire sauce and I don't know what to substitute for it. Does anyone have any ideas. It calls for 2 to 3 Tbl. and I thought I should not jsut leave it out. Thanks.

I thought Worcestershire (Lea & Perrins) was okay in the U.S.-- or are you in Canada?

If you can't have it, I would try maybe mixing up equal parts fish sauce (or a bit less anchovy paste), vinegar, Tabasco, & molasses, with a pinch of cloves & maybe adding a little extra garlic in the dish. I love W. sauce, so I hope I'm not wrong about its gluten-freedom!

Leah

mouse Enthusiast
mouse
Posted
  • Author

It's gluten-free, but I am allergic to corn, dairy and soy. I have now become a label reader again so that I have none of my allergens in my diet. It was a brand new bottle to I don't have any fish sauce and will just leave the Lea & Perrins out.

queenofhearts Explorer
queenofhearts
Posted
It's gluten-free, but I am allergic to corn, dairy and soy. I have now become a label reader again so that I have none of my allergens in my diet. It was a brand new bottle to I don't have any fish sauce and will just leave the Lea & Perrins out.

Oops, that WAS in the topic, wasn't it? Must've been the brain fog!

Unless you really dislike fish sauce, I'd get some-- maybe not in time for tonight, but eventually. It's sort of soyish in effect & if you miss soy sauce it might be good to have on hand. But some do have wheat so be careful!

Good luck with your recipe,

Leah

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,118
    • Most Online (within 30 mins)
      7,748
    Cwbtex
    Newest Member
    Cwbtex
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      I did ... But aren't we going to be vitamin deficienct if we are not eating due to being sick ?? If the food we eat is gluten free and we have other sensitivities , how do we get out of the cycle??  Thank you 
    • Colleen H
      Heat intolerant... Yikes

      By Colleen H · Posted

      Anyone else get pins and needles. ??? Burning feeling ? Heat makes it so much worse 😔  Winter is here.  I had to lower my thermostat because I couldn't take that hot air feeling 😔  Hopefully it goes away soon     
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      I assume that you already know that genetic testing for celiac disease cannot be used to confirm a celiac diagnosis. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. It can be used to rule out celiac disease with a high degree of confidence, however, in the case where the genetic testing is negative for the genes. Until and unless you are actually diagnosed with celiac disease I would not raise this as an issue with family. However, if you are diagnosed with celiac disease through blood antibody testing and/or endoscopy with positive biopsy I would suggest you encourage first degree relatives to also purse testing because there is a significant chance (somewhere betwee 10% and almost 50%, depending on which studies you reference) that they will also have or will develop active celiac disease. Often, there are symptoms are absent or very minor until damage to the small bowel lining or other body systems becomes significant so be prepared that they may blow you off. We call this "silent celiac disease". 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      If you were off gluten for two months that would have been long enough to invalidate the celiac blood antibody testing. Many people make the same mistake. They experiment with the gluten free diet before seeking formal testing. Once you remove gluten from the diet the antibodies stop being produced and those that are already in circulation begin to be removed and often drop below detectable levels. To pursue valid testing for celiac disease you would need to resume gluten consumption equivalent to the amount found in 4-6 slices of wheat bread daily for at least two weeks, preferably longer. These are the most recent guidelines for the "gluten challenge". Without formal testing there is no way to distinguish between celiac disease and gluten sensitivity since their symptoms overlap. However, celiac disease is an autoimmune disorder that damages the small bowel lining, not true of gluten sensitivity. There is no test available for gluten sensitivity so celiac disease must first be ruled out. By the way, elevated liver enzymes was what led to my celiac diagnosis almost 25 years ago.
    • trents
      High DGP-A with normal IGA

      By trents · Posted

      Then it does not seem to me that a gluten-related disorder is at the heart of your problems, unless that is, you have refractory celiac disease. But you did not answer my question about how long you had been eating gluten free before you had the blood antibody test for celiac disease done.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.