Quantcast
 

Sponsored Links


Menu Plans

All menu plans and all other menus

Gluten-Free Menu Plan for the Week of September 14, 2014

This Gluten Free Menu Plan features some of my favorite meals and goodies :-)

However, I’m changing my focus for the Elegantly, Gluten-Free blog a bit a bit.

In addition to traditional gluten-free family-friendly recipes, I’ll be including more recipes that are also low carb and refined sugar-free.

That’s what I’ll be eating, although the rest of my family doesn’t always follow such guidelines. At times I’ll share dishes they love that may be gluten-free but not necessarily low in carbs or refined sugars.

I hope you’ll enjoy the change. Not only will it improve the variety of the recipes I’ll be sharing with you, it will also be healthier.

Now, let’s get on with this week’s Gluten-Free Menu Plan!

Google+PinterestTwitterFacebookStumbleUponLinkedInRedditDeliciousDiggTumblrEmailBookmark/FavoritesShare

Read more...

Chicken Stuffed Peppers Kissed by Cheddar

When summer gardens start producing peppers and tomatoes, it’s time to cook some chicken stuffed peppers. The flavors are always popular… and who can resist the eye-candy appeal of those rich, contrasting colors and textures in the dish?

This version is “lightened up” with chicken so it will be a little healthier…my original version is made with beef.

There are so many wonderful ways to cook chicken stuffed peppers while peppers are in season. I like to use cubed chicken breasts in my chicken stuffed peppers because everyone in my house absolutely loves them! Here in N.E. Ohio, this year’s crop of green bell peppers were so succulent that my husband (Al the Grinch) even commented about how good and tender they were.

Google+PinterestTwitterFacebookStumbleUponLinkedInRedditDeliciousDiggTumblrEmailBookmark/FavoritesShare

Read more...

Golden-Topped Gluten-Free Moussaka

Here is a delicious meal that has more than meets the eye. Each forkful of this gluten-free casserole is rich, flavorful and saucy, and more than that, it’s also full of veggies and healthy stuff, too.

Vegetables are wonderful… I love them. But some of my family members are hard to convince that they’re worth eating… especially eggplant!

However, that is not a problem with this moussaka. It looks good, it tastes good and everyone at my dinner table has always liked it, even though it’s full of meat plus eggplant, onion, potatoes, mushrooms and tomatoes.

Just for the record, I have found…

Google+PinterestTwitterFacebookStumbleUponLinkedInRedditDeliciousDiggTumblrEmailBookmark/FavoritesShare

Read more...

1 comment - What do you think?

Voilà, Hybrid Frittata on Steroids!

This recipe came about one evening as I was looking for something I could do with eggs and the growing seasonal abundance of vegetables in my refrigerator. I put them all together and, voilà, hybrid frittata on steroids!

At first I was considering a neat, organized frittata, which is a seasoned mixture of beaten eggs with sautéed vegetables added, cooked slowly in a skillet without stirring and then turned as a whole at the end… similar to what you might do with an omelet.

But, what I had in mind was much more than that. I wanted a skillet heaped with scrambled eggs, which are cooked differently than frittatas. I wanted it vibrantly alive because of the scrumptious, savory sautéed veggies in it. And, I had absolutely the right idea… it was delicious!

Google+PinterestTwitterFacebookStumbleUponLinkedInRedditDeliciousDiggTumblrEmailBookmark/FavoritesShare

Read more...

Be the first to comment - What do you think?

Collard Greens with Garlic and Lemon

Steamed or braised collard greens with garlic and a sprinkle of fresh lemon are naturally gluten-free. A relative of the cabbage and broccoli family, they are low carb and rich in fiber and many valuable nutrients, such as vitamins A, C and K, plus several of the B vitamins. They also have a variety of minerals, such as potassium, phosphorus and calcium, to name a few.

These collards can be served as a side for pork loin chops or chicken pieces for a paleo dinner, with a baked sweet potato as another side. I like to accompany them sometimes with Cajun rice or blackeyed peas to complement their texture and flavor for a vegetarian dinner. In the photo above they are shown with Shredded Barbecue Chicken.

Google+PinterestTwitterFacebookStumbleUponLinkedInRedditDeliciousDiggTumblrEmailBookmark/FavoritesShare

Read more...

Be the first to comment - What do you think?

Next Page »