Dinnertime: 01/18/2016

Tonight’s dinner was a simple one, but it was very difficult to get cooked because Michael didn’t get home until late and Genevieve refused to let me set her down. She also happened to be super cranky in the general nothing makes me gapoy, let me randomly cry regardless of what you do kind of way.

I picked this dinner because it was simple since I knew Michael would be late and I would have Genevieve by myself. …. even so, I nearly gave up on it several times because evidently it wasn’t simple enough!

Dinner: Stir fried cabbage with sausage, the remaining sausage pan fried on the griddle, and brown rice with quinoa.

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My plate:

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Genevieve’s plate:

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Genevieve ate great! Better than she has eaten in a while! She refused the cabbage  (I wasn’t surprised), but ate all her rice and most of her sausage. She also shared Michael’s plate with him when he got home.

Chicken Corn Chowder

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Ingredients:

16 Oz chicken broth
2 chicken breasts (cooked and chopped )
10 Oz frozen corn
1 pint heavy cream
1/2 stick of butter
1/2 an onion
1/2 a bell pepper
2 Tablespoons garlic
Rosemary, thyme, dalt, and pepper to taste
Shredded cheddar – optional

Directions:

Sautee garlic, onion, and bell pepper in onion until cooked through.

Add corn and chicken broth and cook on Medium until corn is defrosted and cooked. Add chicken and continue to cook for 20 min. Add seasonings as desired.

Add cream, stir, and cover. Simmer on low for 30 minutes.  Stir frequently to prevent burning or sticking. Add cornstarch if thickening is desired.

Serve topped with shredded cheese

Toddler Muffins with Puree

Trying something new, so we will see how this turns out…

Toddler Muffins w/Puree

Dry Ingredients:
1/2 Cup flour
1/2 Cup Baby Oatmeal
1/4 Cup Coconut Flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon

Wet Ingredients:
3 cubes apple puree (defrosted) -see posts on homemade babyfood
2 cubes carrot puree (defrosted) -see posts on homemade babyfood
1 teaspoon pure vanilla extract
1/4 Cup finely shredded squash
2 egg yokes

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Bake in a greased standard size muffin tin. I used silicone muffin liners and filled them with 2 scoops of a cookie scoop.  Bake at 350 degrees for 20 to 30 minutes or until a toothpick comes out clean. Yields: 8 Muffins.

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Note: you should be able to replace the carrot puree with any puree you like.

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Muffins were a success! She loves them#

My inspiration for this recipe came from My Nearest and Dearest.

Parmesan Crusted Pork Chop

Tonight I tried something new.  I created a gluten free Parmesan crusted pork chop (boneless).  It was super delicious, although I think the pork was a little tough for Genevieve (she normally loves meat, but wasnt a big fan tonight)!

I served this with Annie’s Gluten Free Mac and Cheese (the frozen kind) and sauteed zucchini.

I think the only thing I would change about this dish is that next time I will use a thinner pork chop.  The pork chops I bought were really thick and they were hard to cook on the stove without burning the breading.

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Recipe for Gluten Free Parmesan Crusted Pork Chop (boneless):

Ingredients:

Ian’s Gluten Free Panko Breadcrumbs

4 Pork Chops

2 eggs – beaten

1 Cup Parmesan Cheese

2 Tablespoons Italian Seasoning

Garlic Powder, Onion Powder, Pepper, and Salt to taste

Peanut Oil

 

Directions:

Put the breadcrumbs, cheese, and egg into separate bowls.  Add seasoning as desired to both sides of the meat and into the breadcrumbs. I added salt and pepper directly to the meat and added the garlic powder, onion powder, and Italian seasoning to the breadcrumbs. Dredge and press the meat into the cheese, then the egg, and finally the breadcrumbs.  Make sure that during each step the meat is well covered.  Heat oil in a skillet and then fry the meat until brown and then flip.  Cook it until it reaches 160 degrees in the thickest portion of the meat.   Let cool and then serve.

A Gluten Free Dinner – Tilapia and Zucchini

Tilapia, Sushi Rice, and Zucchini with Sun Dried Tomatoes
Serves 2 (plus extra rice)
389 Calories per service

Sushi Rice (Village Harvest Koshihikari sushi rice) – Serving size is 1 Cup cooked rice

Rinse 1 cup dry rice and soak in 1 1/4 cup of cold water for 30 minutes.
Add 1/4 cup of chicken broth and some Mrs. Dash seasoning
Simmer for 20 minutes (adding liquid as needed)

Tilapia and Zucchini with Sun Dried Tomatoes – Serving size is half of the contents of the skillet

Heat 1 teaspoon of EVOO in a nonstick skillet.
Add 2 tilapia frozen filets (I use the Sams Club ones).
Cut 1 small zucchini in half lengthwise and then cut into 1″ pieces and add to the skillet.
Add 2 tablespoons chopped garlic.
Toss in  1/4 cup of sun dried tomatoes.
Flip tilapia over after a minutes or two and season with Mrs. Dash.
Add 1/4 cup chicken broth and cover.
Cook 5 to 10 minutes based on thickness of fish (check for doneness).
Season with salt and pepper.

Hashimoto’s and going Gluten Free

In March of 2012 I was in a car accident that caused me to my left wrist (my dominant hand).  I suffered a lot of pain, shock, panic attacks, and gained back all the weight I had lost in 2011 (25lbs).

 In May of 2012 I was diagnosed with low thyroid function by my GP.  My most obvious symptom was chronic exhaustion, but looking back I had dry skin, dandruff, trouble focusing, and (after reviewing medical records a year later) reduc.d vision.

I was getting married in October of 2012, but I kept gaining weight, no matter what I ate or did.  It was so frustrating.  By the time we got married I had gained 40 lbs from the time I bought my wedding dress in January.  I still get sad every time I think about it, because it barely fit and it wasnt nearly as perfect looking on my oversized body.  Thats what happens when you go from a size 8 to a size 12.

Picture 1 is the day I bought my dress in January 2012 and Picture 2 is my wedding day in October 2012

After working with my GP for a year, I still didn’t’ feel like myself.  I didn’t feel like I needed 20 hours of sleep in a 24 hour day anymore, but I was still exhausted all the time and I was still gaining weight.  In March of 2013 I started seeing an Endocrinologist.  He ran some tests and did a sonogram of my thyroid and diagnosed me with Hashimoto’s.  Hashimoto’s is an autoimmune disease in which your body attacks your thyroid, causing low thyroid function (although some Hashi’s patients fluctuate from hypo to hyper).

I am now taking Levothyroxine at .150 micrograms 6 days a week.  I still have hypothyroid symptoms, but the Endo says my bloodwork is “in the normal range.”

I have talked to a lot of people who have thyroid problems and many say that they never felt “right” even after years of medication.  I have talked to people who have weight problems all their lives.  I have read and read and read (I am a librarian after all) and I have learned alot, but mostly I have learned that thyroid patients are all different and Endos are all different, so it takes a lot of work to find the right lifestyle balance and a doctor that will work with you for optimal results.

My current doctor, Dr. Boehm, is not my ideal doctor.  I have seen him twice and I know I need to look for someone else to treat me.  I keep gaining weight and he refuses to discuss my weight, diet, and health with me.

Since my wedding in October I have gone up another clothing size and I now wear a size 14.  I am unhappy at my size and I have started using MyFitnessPal to watch my calories and try to lose weight.  I know it will be a struggle.

I have read that some Hashi’s patients need to take in significantly fewer calories than the standard person working at weight loss and need to exercise 3 times as much for similar results as a non-Hashi’s patient (like everything, some people disagree).  Lots of what I have read focuses on the importance of a gluten free diet for thyroid patients.

I started working towards a gluten free diet on May 28th and to date have only miss-stepped 3 times that I know of.  So far the hardest part has been the lack of cakes and cookies (which I don’t need anyway, but I am addicted too) and easy to prepare meals without having to cook from scratch.  I did make a trip to Little Rock (45 min from my home) to shop at a health food store and I was able to pick up a few ready to eat items.

This is going to be an interesting journey…

Recipe: Buffalo Chicken Pasta

Buffalo Chicken Pasta
Ingredients: 
2lbs chicken – cut in small chunks
2 jars Alfredo sauce (I used Bertolli)
1lb penne (use corn penne for gluten free)
1/4 cup hidden valley ranch dressing
1 large bell pepper
1/2 large onion
3 Tbs chopped garlic
2 cups chopped tomatoes
1/2 jar of Buffalo sauce (I used Frank’s)
1/4 cup olive oil
1/2 parmesan cheese
1/2 pkg of cream cheese
Pepper and salt to taste
Directions:
1.) Saute onion, bell pepper, garlic, and chicken in the olive oil.
2.) When chicken is cooked through boil pasta in separate pot.  
3.) While pasta is cooking, add alfredo sauce, cream cheese, and ranch dressing to chicken mixture and simmer.  Add pepper and salt to taste.
4.) When pasta is finished, drain and add to sauce mixture.
5.) Add buffalo sauce (I use 1/2 a jar, but you can use as little or as much as you like) and cook for 5 minutes.  
6.) Add the parmesan cheese before serving.
*Note: Our family loves this recipe for dinner!  The guys fight over the leftovers.  If needed you can cut this recipe in half, but it all gets eaten at our house!

Tonight’s Dinner Menu

Pesto Chicken (serve over rice)

9×13 baking dish
4 to 6 chicken breasts
1 jar or 1 cup of pesto
1 Cup of shredded jack or smoked gouda cheese

1.) Cut chicken into strips
2.) Spray dish with non-stick spray
3.) Spread 1/2 of pesto on bottom of dish
4.) layer chicken in dish
5.) Season chicken and spread remaining pesto on top of chicken
6.) Cover dish with foil and bake at 375 degrees for 30 min.
7.) Remove foil, add cheese, and bake until melted.

Green Bean Casserole (contains gluten)

9 x 13 baking dish
4 cans french style green beans
2 cans cream of mushroom soup
1 1/2 T black pepper
1 1/2 T minced dried onion (can substitute onion powder)
1 t Worcestershire sauce
1T minced garlic
6 oz pkg of French’s fried onions
2 Cups shredded cheese (try with smoked gouda for an extra special treat)
2 oz softened cream cheese

1.) Spray non-stick spray in dish
2.) Mix green beans, cream of mushroom soup, softened cream cheese, black pepper, Worcestershire sauce, dried onion, and garlic together.
3.) Add 1 cup shredded cheese and 1/2 French’s onions to mixture
4.) Spread into baking dish and bake for 15 minutes at 350 degrees
5.) Remove dish and top with the rest of the cheese and French’s onions
6.) Bake until cheese is melted

Pesto Chicken with Gouda Slices
Green Bean Casserole

Cornish Game Hens

Earlier this week I decided to cook Cornish game hens for dinner, but I had no idea how to cook them.  I found this recipe on allrecipes.com and it was delicious!  As a side dish I made 3 cheese macaroni using Velveeta shells and cheese and adding shredded monterrey jack and parmesan.  This truly was a delicious meal that I would make again!

Cornish Game Hens with Garlic and Rosemary
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Rated: rating
Submitted By: MOONANDBACK
Photo By: 4everhungry
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 4

“Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special.”
INGREDIENTS:
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 8/16/2011