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

What's For Dinner Tonight?

ilmotherof2

Recommended Posts

ilmotherof2 Apprentice
ilmotherof2
Posted

Just wonderin' what's on tap tonight for supper. Before celiac disease I would sit down and write out my menus for the month and now it overwhelms me to think about suppers anymore. I sat down yesterday and made a list of WF/gluten-free dinners which will help me. What are you guys having tonight? or What's your favorite gluten-free dinner?

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

Celiac.com Sponsor (A8-M):


penguin Community Regular
penguin
Posted

Tonight I'm having a chicken and broccoli stir-fry made with San-J Wheat-Free tamari served with brown rice. I'm doing WW, so it's only 8 points :D

ArtGirl Enthusiast
ArtGirl
Posted

1)

Beef round steak strips browned in Earth Balance shortening with chopped onion, then continued cooking with added Imagine organic beef cooking stock and a few squirts of Bragg's amino acids.

Rounded the meal off with boiled potatoes and sauerkraut (rinsed well to remove most of the salt, simmered for a while in broth from the meat to mellow the flavor). If I could have dairy, I'd have added sour cream to the beef before serving.

2)

(This is a quickie meal.) Roasted chicken breasts from Whole Foods or Wild Oats. Glazed carrots (cut up fresh carrots cooked to soft/firm then drain and add honey and gluten-free margarine) Tossed salad with tomatoes and cucmbers.

floridanative Community Regular
floridanative
Posted

Left over gluten-free crabcakes. Used Hol*Grain brand breadcrumbs which don't taste like much (made from rice) alone but worked great for this recipe. I prefer using gluten-free garlic crisps for breadcrumbs but I was out and I order them from TN. They are better than Pep. Farm stuffing mix.

Has anyone tried the Hol*Grain rice crackers? They have them at my WF now but I don't want to try them until I've heard something about them. I like Ener-G brand for plain crackers and Schar for a buttery one. Hol*Grain just says rice flour and water I think. Sounds pretty bland to me.

jennyj Collaborator
jennyj
Posted
Left over gluten-free crabcakes. Used Hol*Grain brand breadcrumbs which don't taste like much (made from rice) alone but worked great for this recipe. I prefer using gluten-free garlic crisps for breadcrumbs but I was out and I order them from TN. They are better than Pep. Farm stuffing mix.

Has anyone tried the Hol*Grain rice crackers? They have them at my WF now but I don't want to try them until I've heard something about them. I like Ener-G brand for plain crackers and Schar for a buttery one. Hol*Grain just says rice flour and water I think. Sounds pretty bland to me.

I have tried the Hol*Grain crackers. I liked them but they had a flat taste. You need to put something on them.

I made a huge bowl of freash salsa Monday and we use it on alot of things. Tonight we are having boiled shrimp, white rice, asparagus and salsa.

floridanative Community Regular
floridanative
Posted

Thanks jennyj. I was thinking I could use them with strong cheeses when you don't want the cracker to compete with the cheese flavor. I think I'll pick some up this weekend.

Do you mind sharing your recipe for salsa? Now that I'm cooking I need recipes for practically everything.

2Boys4Me Enthusiast
2Boys4Me
Posted

Beef & Broccoli stirfry with rice.

If my printer had ink, I'd still do the month's worth of menus. I get the kids and we sit down and figure out our menu for the month. Then when someone complains about the meal I say I can't help it - it's on the menu. I need the printer to print the blank calendar, then we fill the meal in with pencil and tape it to the pantry door.

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

Celiac.com Sponsor (A8-M):


jennyj Collaborator
jennyj
Posted
Thanks jennyj. I was thinking I could use them with strong cheeses when you don't want the cracker to compete with the cheese flavor. I think I'll pick some up this weekend.

Do you mind sharing your recipe for salsa? Now that I'm cooking I need recipes for practically everything.

Sure. This recipe makes alot of it so you either have to eat it several days in a row or give some away.

I mix it all in a big That's a Bowl from tuperware in this order but the order probably doesn't matter.

I use cans of petite diced tomatoes, juice drained, so when I dice the other veggies I make them the same size.

1 yellow bell pepper diced

1 red bell pepper diced

1 green bell pepper diced

1 yellow onion diced

1 white onion diced

1 red onion diced

1 lime, cut in half squeeze juice from both halves over veggies

1-2 green jalepenos diced

1 red jalepeno diced

2 yellow banana pepper diced

3 large cans petite diced tomatoes, drained

1/2 cup white vinegar

2-3 tbs fresh, 1tbs. dried cilantro

1-2 teaspoons sugar, or 2 Equal sweetener packets

1 12-16 ounce can black beans, rinsed and coarsely chopped

1 can Green Giant mexican corn

2-3 tbs. chopped chives

1-2 tsps. salt, depending on your taste

Add all to bowl and stir. Refrigerate unused. Will usually last 3-4 days.

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

Tonight is my simple dinner. Chicken Caesar Salads. We use a head of romaine, chicken that is just seasoned with salt and pepper and then grilled. We use Newmans Own dressing. I am sure that there is a way to make your own dressing, but I have no recipe.

Like I said, a simple easy meal with very little cooking

IrishKelly Contributor
IrishKelly
Posted

Homemade Turkey Chili over baked fries, topped off with some tofutti sour cream topping...my version of gluten and dairy free chili cheese fries :)

Lisa Mentor
Lisa
Posted

Sea Scallops, wrapped in Oscar Meyer Bacon, and dab of Sweet Baby Rays BBQ Sausce -- Brown Rice --Sugar Snaps. Yum

Lisa

marciab Enthusiast
marciab
Posted

Quinoa topped with EVOO, steamed asparagus and leftover roasted chicken in it's own juices. S & P to taste. yum !

Cheri A Contributor
Cheri A
Posted

Left-over pork roast in Sweet Baby Ray's BBQ sauce, black eyed peas and Alexia oven fries.

beaglemania Rookie
beaglemania
Posted

Tonight I'm having pre-made BJ'S chicken, gluten free pasta, and probaly carrots.

floridanative Community Regular
floridanative
Posted

Mmmm - thanks jennyj. That looks great and easy to make as well!

jennyj Collaborator
jennyj
Posted
Mmmm - thanks jennyj. That looks great and easy to make as well!

Your welcome :lol:

Guest Viola
Guest Viola
Posted

I made a big pot of Ham chowder and had a Kinnikinnick English muffin with it.

Ham chowder is easy and quick to make. Basically it's potato soup with ham :P

I put water in a big pot, add a couple of Bay leaves...boil and then remove them. Add ham, chopped fairly small, onion, also chopped fairly small, potatoes diced, bite size and dehydrated parsley, shake in some garlic & pepper. Do NOT add salt, the ham is salty enough! Boil until the potatoes are well done, then put milk (I use skim) in a shaker ... if you are dairy intollerant you can use water, add potato flour, give it a good shake and add it to the chowder to thicken. It really is yummy :P:D

jerseyangel Proficient
jerseyangel
Posted
I made a big pot of Ham chowder and had a Kinnikinnick English muffin with it.

Ham chowder is easy and quick to make. Basically it's potato soup with ham :P

I put water in a big pot, add a couple of Bay leaves...boil and then remove them. Add ham, chopped fairly small, onion, also chopped fairly small, potatoes diced, bite size and dehydrated parsley, shake in some garlic & pepper. Do NOT add salt, the ham is salty enough! Boil until the potatoes are well done, then put milk (I use skim) in a shaker ... if you are dairy intollerant you can use water, add potato flour, give it a good shake and add it to the chowder to thicken. It really is yummy :P:D

Shirley--Yum!! I'm going to try that as soon as it cools off here :)

lonewolf Collaborator
lonewolf
Posted

We had taco salad with seasoned ground turkey, avacado, tomatoes, salsa and sour cream. Usually we have chips, but I'm carb watching, one daughter is boycotting chips and the others just did without.

Guest ~jules~
Guest ~jules~
Posted

We had tacos, made here of course, what can I say? I had a long day.. :P

Cheri A Contributor
Cheri A
Posted

Dinner last night was take out pizza DH, my son and I. Carleigh had Tinkyada pasta cooked in chicken broth.

ArtGirl Enthusiast
ArtGirl
Posted

Last night was Mexican casserole made from scratch: hamburger, red beans, diced onions, green and red peppers, and Green Mountain salsa for the sauce - I added some cummin to it. Side dish of green beans.

jkmunchkin Rising Star
jkmunchkin
Posted

Last night I had Tinkyada pasta with sausage and tomato sauce and some cheese melted in.

lonewolf Collaborator
lonewolf
Posted

Last night we had chicken Caesar salad with homemade gluten-free croutons. Tonight we're having barbecued salmon and coconut rice.

ArtGirl Enthusiast
ArtGirl
Posted

Tonight is

fried breast of chicken strips; wild rice mix with gluten-free/cf margarine + herbs + celery; peas with leeks, sliced tomatoes on spinach leaves. If I'm up to it, I'll also make chocolate pudding made with non-dairy "milk" and tapioca + coconut + nuts.

I'm making lots of this meal so it will also serve as Sunday dinner, and also some of the left-over chicken I'll cut up and make chicken salad for lunch Saturday.

Also, I have some left-over beef broth so I'll cook up some veggies, add to the broth with some potato flour and puree in the blender for a "creamed" soup.

One cooking session - a full weekend of meals!

Last night we had chicken Caesar salad with homemade gluten-free croutons. Tonight we're having barbecued salmon and coconut rice.

how do you make coconut rice? Sounds interesting.

Archived

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

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


  • Member Statistics

    • Total Members
      132,134
    • Most Online (within 30 mins)
      7,748
    Driver
    Newest Member
    Driver
    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

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.