Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Tired Of The Same Old Things


AkBravo34

Recommended Posts

AkBravo34 Rookie

I work a full-time job and live by myself...and when I come home I am usually too tired to make anything decent to eat for dinner....Some days I barely eat anything since I've been diagnosed...I don't pack lunches and will just eat little snacks throughout the day. Are there any good, quick recipes that anyone could share with me? I really like all kinds of foods but I think I need to start eating more or I'm going to burn out..


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

Ya gotta eat good food. ;)

Sunday make a big pot of stew:

Brown Stew Meat

Add 2 packs of Lipton ONION MIX (only one that is gluten free)

Cover Beef with water

Cook until tender

Add chopped carrot and clubed potatoes.

Add a little crushed hot pepper to taste.

.....Make a big pot and you can take it to lunch or have it waitng you for dinner. It is sooo easy, hardy and taste really good.

Make a big bowl of chicken salad

Home made soup you can freeze in individual servings.

Beans and Rice with Hillshire Kielbasa

Hard Boilded eggs with Boars Heads meats and cheese.

Shrimp Cocktail. Spriced Shrimp

Some of Amy's frozen dinners

Meat Loaf Sunday night, sandwitches during the week.

JennyC Enthusiast

We have this issue too. I could list some of the same old things we have, they may be different than yours. :lol: We eat quite a bit of gluten free pasta. We like to make spaghetti or alfredo. You could also buy frozen gluten free pizza crusts and make pizza. Tacos/nachos are also pretty fast. Of course healthier options such as salad or grilled meats are also quick to make. Baked potatoes are a fast dinner, especially if you start them in the microwave.

I think many people likely have this problem. It will be interesting to hear all of the ideas.

blueeyedmanda Community Regular

Do you have access to a Wegmans?

If you do, alot of their store brand are gluten free and it is labeled on the package.

So if you have some Tikayada pasta and get some pasta sauce, very good meal.

If you have Bell and Evans chicken nuggets and french fries.

Soup.

Thai Kitchen makes good soups, I recommend the spring onion.

It is hard to cook for 1. I completely understand where you are coming from.

You can make a cheeseburger and leave out the bun. Those are very good.

tarnalberry Community Regular

I have a post with a whole bunch of recipes Open Original Shared Link that includes a number of quick ones. Keeping leftovers around is a good thing!

lcbannon Apprentice

Anything that can do double duty..

A roast chicken on sunday can become chicken sandwiches then a chicken on salad then chicken and noodles.

A roast in the crockpot around our house then becomes what my kids call roast beast, Trim fat from roast and grind it up with some sweet pickle, add mayo and some pickle juice and its great.

Tuna salad,

I usually cook 5 lbs of hamburger meat and divide into serving size bags and freeze, that way you can make something mexican, or goulash or sloppy joes or anything and its already cooked.

JNBunnie1 Community Regular

My easy, quick standby is eggs. You can add almost anything, or have them over-easy with toast. I like scrambled with cheese and diced tomatos and avocados. My other easy quick dinner is hot dogs. My favorite is the coleman brand.


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



Celiac.com Sponsor (A8-M):



zkat Apprentice

A couple of our quick stand by's include:

Tacos-either sirloin cut into strips or lean ground beef and seasoned with Simply Organic taco seasoning

Frozen vegetables or precut vegetables from the grocery store

Canned Salmon-make like tuna fish, only tastes better

We cook about 3 lbs of chicken breast on Sun.

Heinze Tomato soup is gluten-free

Anything in a corn tortilla wrap, like a sandwhich

Ham and cheese and pickles with mustard, no bread

Peanut Butter and jelly no bread

Nuts and fruit and cheese slices.

All stuff is also soy free in our house, as neither of us can tolerate it and DH eats gluten-free 95% of the time

annie76 Apprentice

Leftovers for lunch are a must! I always make alot more dinner than we need, and I eat on it the next day or longer depending on what it is. My husband loves to throw leftovers away without consulting me first. It took me almost 2 months to get it through to him that he's literally taking food out of my mouth! If I'm super busy and crunched for time at night, I make breakfast for dinner, Omelets are easy and filling. You can put all kinds of stuff inside them. Tacos are easy, you can eat leftover taco stuff for days afterward (well not too many days ;) ) Also if I'm out and about at dinner time, and cooking just isn't going to happen that night, I pop into Wendy's and grab a chilli and a baked potato. I've never gotten too into the frozen dinners, but I'm sure if its just you those are a good solution also.

AkBravo34 Rookie

I had no idea Heinz tomato soup was gluten free...that is exciting news!! I've had some bad Wendy's experiences as of lately too, so I try to steer clear from there and I have been using a lot of corn tortillas but I wish those darn things would hold together a little bit better!! I don't have a Wegeman's near me but I do have Whole foods and Publix...however, whole foods is tight on the tiny budget.

Thanks for the help!

Saz Explorer

I made up some pasta salad this week. I used penne, I like the San remo one but I dont know if its available outside Australia. You basically cook the pasta and and toss it together with whatever takes your fancy. I added carrots, peas celery and onion and I par cooked them. I made a dressing using gluten-free mayonaise, seeded mustart and lemon juice.

For a easy dinner I like to cut up potatoe and cook them in oven, you can add herbs and spices for different flavours. They can take a while to cook but at least you can sit down will they're cooking.

kbabe1968 Enthusiast

When I was single, I'd spend sundays cooking a big meal and pack it up for the week - or a few weeks.

One Sunday, I'd make a big pot of spag sauce and a whole lb. of spaghetti. I then would separate it out in meal sized portions in freezer containers and freeze it.

I'd also make a chicken and rice dish and do the same.

And a stew and do the same.

And a soup, too.

I would do this once a month, usually and make 4 different meals...and freeze in individual servings.

then, when I'd get home, I'd cook them.

All I had to add was a salad or veggie of some sort.

They also were used for lunches.

I still do some freezer cooking. Often when making something big like a lasagna (using Tinkyada now, of course), I will break it into two pans, cook one for that night and freeze the other so I have it for a night when I don't feel like cooking.

Hope you get it figured out, you really do need to eat.

zkat Apprentice
I had no idea Heinz tomato soup was gluten free...that is exciting news!! I don't have a Wegeman's near me but I do have Whole foods and Publix...however, whole foods is tight on the tiny budget.

Thanks for the help!

Yea, I found it last week. I was very leery, I always am of soups and such. But the ingredients are safe-tomatoes, water, canola oil, sugar, Modified cornflour, salt dried skim milk, whey protien, cream, spice extracts, onion extract and citric acid. Then it says at the botom-suitable for a gluten free diet.

I have not tried it yet, so I am still a little leery, but I will let you know if I react.

Joanne11 Apprentice

If I dont have leftovers from dinner I usualy take an amy's meal with some fruit. I used to make a really easy tuna caserole before going gluten free, i havent made it with rice pasta yet but it would be the same.

It only takes about 20 minutes

saute a little oninon

garlic

1 cup any frozen veggie I used broccoli

1 can tuna drained

1 can mushroom soup, I found one brand at whole foods is gluten free, health valley

salt pepper a little italian seasoning a squeeze of lemon juice

cook everything for about 5-10 minutes then add cooked pasta 3/4-1 box or bag

put in loaf pan or cake pan and sprinkle w/ parm cheese

It makes a lot so if you make it one night you can have it for leftovers with a salad for dinner or freeze some in smaller portions for lunches.

francelajoie Explorer

Here are a few things we like to make:

Turkey Tacos (Rachel Ray recipe is awesome!..actually her cookbooks are awesome...everything is quick and easy)

Chicken nugetts (I use chicken tenders and gluten free bread crumbs)

Quasadillas (Use corn tortillas, you can fill them up with almost anything you have in the fridge)

JNBunnie1 Community Regular
A couple of our quick stand by's include:

Ham and cheese and pickles with mustard, no bread

Peanut Butter and jelly no bread

Nuts and fruit and cheese slices.

Hi zkat, I don't want to sound irritating but I must confess to being curious as to how you manage a peanut butter & jelly sandwich with no bread......

DestinyLeah Apprentice

Yummy Pan Thai

Saute' sliced shiitake mushrooms, diced tofu or chicken, water chestnuts, and shrimp.

Toss with Sesame-Ginger Vinaigrette and bean sprouts, serve on top of rice noodles cooked while prepping.

Sesame-Ginger Vinaigrette

1 cup sesame oil

1/2 cup rice vinegar

2 tablespoons chopped ginger (fresh or in a jar)

1 tablespoon soy sauce

1/4 cup toasted sesame seeds

1. Toast sesame seeds in a dry, hot skillet just until they turn brown and begin to pop.

2. Be careful not to burn them.

3. In a food processor blend vinegar, ginger, soy sauce and sesame seeds.

4. Slowly blend in sesame oil until emulsified.

5. Refrigerate and Enjoy!

Polenta!

Pizzas-Use a pizza pan to bake polenta, then freeze until needed. Pull out of the freezer and top, then bake.

Pasta- Cut polenta into sections and fry, then use in place of pasta with sauces and cheese.

Sandwiches Fry or bake sections of polenta rolled to an appropriate size, then fill like a sandwich, even make excellent grilled cheese.

Veggies Alfredo

1 1lb Bag frozen veg medley

1/4 cup gluten-free rice flour

3 cups Fat free milk or soymilk

1/4 tsp. Ground nutmeg

1 cup Freshly grated Parmesan and mozzarella

1/4 tsp. gluten-free Worcestershire sauce.

Cook together until veggies are soft and cheese is melted. Serve hot over rice pasta.

Hope this helps break the monotony

~ Destiny

zkat Apprentice
Hi zkat, I don't want to sound irritating but I must confess to being curious as to how you manage a peanut butter & jelly sandwich with no bread......

I don't mind at all. PB&J are one of my favorite things and I am not a fan of prepared gluten free foods. I just don't like the taste or textures, but I still crave PB&J so, I improvised-I put Peanut butter and jelly in a small bowl and eat with a spoon.

The first time I did this at work, my staff got a kick out of it. They are used to my different foods though. I don't like to do without, so I try to be creative in the kitchen.

Kat.

loco-ladi Contributor

Where I am just learning I have learned a few quick prep things for meals for 1...

While I am married I work away from home and am gone for 24-36 hours at a time, so having to take all my food with me means cooking for one but 2-3 days worth at a time.....

One thing I have started doing to help with the prep work and the expense of the other food is hitting my local grocery store early in the morning whenever possible.....and hitting the "clearance aisle" for meats.... go home and cook up all the steak, chicken, pork whatever I found..... ya know it takes the same time to cook all 4 burners plus the oven as it does to cook with just 1....so..... season each a bit differently, cook away enjoy the smells then after cooling a bit throw them into meal sizes freezer bags, dont forget to keep a bit of the juices in the bag as well so later when you microwave them they stay nice and moist!

For meals just grab a "precooked" meat of choice add a veggie or 2 and bingo you have a meal just right for one! And you got it all on sale! My local store has prices marked down up to 50% off so its quite a large amount of savings and where I cook it all right away and freeze it, it turns out just fine!

Not to mention the frozen meat in my cooler helps keep the other stuff cool longer!

Just my .00000002 cents worth

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,294
    • Most Online (within 30 mins)
      7,748

    Dianr
    Newest Member
    Dianr
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • max it
    • cristiana
      My chest pain has been caused by costochondritis, as well as times when iron supplements has given me such bad bloating it has put pressure on my back and chest, and reflux can do the same. Also, along the lines of Wheatwacked's suggestion above, is it possible you had an injury to your chest/ribs way back that is being set off by either some sort of gastrointestinal bloating/discomfort? I distinctly remember really hurting a rib over forty years ago when I misjudged a wall and thought it was just behind me but in fact it wasn't.  I fell badly against the wall and I think I cracked a rib then.  For some strange reason I didn't tell anyone but I think had I gone to hospital an X-ray would have revealed a fracture. I think that rib has not been right since and I am sure that bloating makes it worse, as well as heavy lifting.
    • Dora77
      Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“.   Current Health Problems • Floating, undigested stools for over a year now. Dont think its related to celiac as it was like this since im 17 and not 13-16( i got diagnosed at 13). • Chronic back pain started gradually, worsens with movement, lots of cracking/popping sounds. Been ongoing for a year now. First noticed in the gym. • Abdominal bulge on the right side, not painful but seems to be getting slightly bigger. Doctor didn’t find a hernia on ultrasound, but it was done lying down (I’ve read those can miss hernias). Noticed it like 6 months ago, couldve been there longer. • extremely dry and mildly swollen hands (this started before I started excessive hand-washing), and bloated face. • Signs of inattentive ADHD (noticed over the past 3 years), now combined with severe OCD focused on contamination and cross-contact. • Growth/puberty seemed to started after going gluten-free. Before that I was not developing. Dont know if any of these are because of celiac as my dad doesnt have those and he is a lot less strict gluten-free then me. I also had pancreatic elastase tested four times: values were 46 (very low), 236, 158, and 306 (normal). Gastroenterologist said one normal value is enough and I don’t have EPI. Family doctor prescribed Kreon anyway (after I pushed for it), and I just started taking 1 capsule (10,000 units) with meals 2 days ago, but couldn‘t see effects yet because I’ve been constipated the last few days. Maybe because of thyroid. I don’t have Hashimoto’s. No thyroid antibodies. But I took levothyroxine for slightly low FT4 levels. My thyroid levels fluctuated between borderline low and low-normal. And recently lowered my dose so that may have caused the constipating. I probably didn’t need it in the first place, and am thinking about stopping it soon.   Current Diet Right now, I only eat a very limited set of “safe” foods I prepare myself: • Gluten-free bread with tuna or cheese • Milk and cornflakes • gluten-free cookies/snacks • Bananas (the only fruit I trust right now) I rarely eat other fruits or vegetables, because I’m scared of contamination. My dad, who also has celiac but doesn’t care about CC, buys fruits, and he might’ve picked them up right after handling gluten bread. That makes me feel unsafe eating them. Even fruit at stores or markets feels risky because so many people with gluten on their hands touch them.   My Home Situation (Shared Kitchen) We’re a family of 5. Only my dad and I have celiac. He eats glutenfree but doesn’t care about CC and sometimes (but rarely) cheats. My mom and siblings eat gluten bread at every meal. My mom is honest (so if i ask her to be cautious, she most likely would try to), but doesn’t seem to understand how serious celiac is. She: • Stopped using gluten flour • only cooks gluten-free meals (but they still heat up gluten bread and also cook gluten noodles) • Keeps separate butter/jam/jars for me • Bought me a stainless steel pan Bu we didn’t replace old wooden utensils, cutting boards, or other pans. The new they bought me pan was even carried home in a shopping bag with gluten bread in it, which triggered my OCD. It also has a rubber handle and I’m scared it might still hold onto gluten. Even if it’s washed well, it’s stored next to other pans that were used for gluten food/bread. Our kitchen table is used for eating gluten bread daily. My mom wipes it but not with soap. I’m scared tiny particles remain. If she made gluten-free bread dough on a board at the table, I’d still worry about cross contmaination contamination even with something under the dough and on the table as at one point the dough would probably touch the table. So I stopped eating anything she makes.   I know OCD is making it worse, but I can’t tell how much of my fear is real and how much is anxiety. Examples: • I wash my hands 20–30 times a day — before eating, after touching anything at home or outside, after using my phone/laptop. • I don’t let others touch my phone, and I’m scared to use my laptop because friends at school or my brother (who eat gluten) have touched it. And it annoys me a lot when others touch my stuff and feels like it got contaminated and is unsafe instantly. • I stopped eating while using my phone or laptop, afraid of invisible gluten being on them. • I wash my hands after opening food packaging (since it was on store cashier belts where gluten food is placed). • I avoid sitting anywhere except my bed or one clean chair. • I won’t shake hands with anyone or walk past people eating gluten. • At school, when switching classes, I wash my hands before getting out my laptop, again before opening it, etc. • I open door knobs with my elbows instead my hands   Job Concerns (Powder Coating, Sandblasting, Etc.) I’m working a temporary job right now that involves: • Powder coating • Sandblasting • Wet spray painting • Anodizing There’s also a laboratory. I don’t need this job, and my OCD makes me believe that dust or air particles there might contain gluten somehow. Should I quit?   Doctors Haven’t Helped My family doctor told me: “Asymptomatic celiac isn’t serious, if you have no symptoms, your intestines won’t get damaged, so you don’t need a gluten-free diet.” I knew that was wrong, but he wasn’t open to listening. I just nodded and didn‘t argue. My gastroenterologist (who’s also a dietitian) said: „If your antibodies are negative, there’s no damage. It might even be okay to try small amounts of gluten later if antibodies stay negative.“ Also said, pepper that says “may contain gluten” is fine if it only contains pepper. She was more informed than my family doctor but didn’t seem to fully understand celiac either.   Questions I Need Help With 1. Is it realistically safe to eat food my mom cooks, if we get separate pans/ and boards even if gluten is still used in the same kitchen? There will always be low risk of cc chances like that she will still touch stuff that was touched by her and my siblings after they ate gluten. And as there are gluten eaters in the house and she also prepares and eats gluten. So would opening the fridge then getting the food and touching the food be okay? So basically what i am doing, washing my hands multiple times while preparing food, she would only wash it once before, then touch anything else (for example water tap or handles) that were touched with gluteny hands, then also touch the food. I dont know if I ever could feel safe, I could try telling her how important cc really is. And I trust her so she wouldnt lie to me then be careless about cc, but idk how safe it really can be if she and everyone else keeps eating gluten and touching stuff in the house after eating. 2. Do I need to worry about touching doorknobs, fridge handles, light switches, etc. that family members touched after eating gluten? What about public places like bus handles or school desks? Or like if i went to the gym, I would be touching stuff all the time, so there will be small amounts of gluten and those would get transferred on my phone if I touch my phone while in the gym. But I want to knos if it would be enough to do damage. 3. Is an endoscopy (without biopsy) enough to tell if my intestines are healed? I’d pay privately if it could help and if i dont get a refferal. Or do i need a biopsy? 4. Could my job (powder coating, sandblasting, etc.) expose me to gluten or damage my intestines through air/dust? 5. Do I need certified gluten-free toothpaste, hand soap, shampoo, or moisturizer? (For example: Vaseline and Colgate don’t contain gluten ingredients but say they can’t guarantee it’s gluten-free.) 6. Is spices like pepper with “may contain traces of gluten” safe if no gluten ingredients are listed? Or does everything need to be labeled gluten-free?  7. Is continuing to only eat my own food the better choice, or could I eventually go back to eating what my mom cooks if she’s careful? 8. is cutlery from dishwasher safe if there are stains? Stuff like knives is used for cutting gluten bread or fork for noodles etc. I often see stains which i dont know if its gluten or something else but our dish washer doesnt seem to make it completely clean. 9. I wash my hands multiple times while preparing food. Do i need to do the same when touching my phone. Like if i touch the fridge handle, I wash my hands then touch the phone. I dont eat while using my phone but i leave it on my bed and pillow and my face could come in contact with where it was.  10. Do i need to clean my phone or laptop if theyve been used by people who eat gluten? Even if no crumbs fall onto my keybaord, i mean because of invisible gluten on their fingers. 11. Does medication/supplements have to be strictly glutenfree? One company said they couldn‘t guarantee if their probiotics don’t contain traces of gluten.  12. I had bought supplements in the past, some of them say glutenfree and some of them dont(like the brand „NOW“ from iherb). I bought them and used them when i wasnt washing my hands so often, are they still safe? As I touched and opened them after touching door knobs, water taps etc. It was like a year ago when i bought those and even though i was eating gluten-free, I never worried about what i touch etc. I know this post is long. I’m just extremely overwhelmed. I’m trying to protect myself from long-term health damage, but the OCD is destroying my quality of life, and I honestly don’t know what’s a reasonable level of caution anymore. Thanks for reading.
    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any recommendations for recipes?  Thanks.
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like consistency.  Unfortunately, I have a bad reaction to avocados.
×
×
  • Create New...