Shrimp and Asparagus (AIP Friendly)

Simple easy AIP compliant dinner. Shrimp and asparagus (both on sale and both with coupons!) sauteed with onion powder, garlic powder, parsley, basil, fresh lemon, and a oilve oil/coconut oil mixture. #aipdiet #simplecooking  #healthyeating #dinnertime #blog | September 21, 2017 at 08:23PM

Simple easy AIP compliant dinner. Shrimp and asparagus (both on sale and both with coupons!) sauteed with onion powder, garlic powder, parsley, basil, fresh lemon, and a oilve oil/coconut oil mixture. #aipdiet #simplecooking #healthyeating #dinnertime #blog

For this dish I used 1 small bag of large raw frozen shrimp (Shelled) and 1 bag of microwavable frozen asparagus.

Directions:

Microwave frozen asparagus for 1/2 the  cook time stated on the package. Drizzle pan with olive oil and coconut oil.  Add frozen shrimp (do not defrost) and partially cooked asparagus to the pan.  Season with 1/2 large lemon (squeezed) and garlic powder, onion powder, and salt – to taste.   Cook until shrimp are done.

Easy, Quick, Delicious, Healthy.

*Nut Free, Gluten Free, Dairy Free, Egg Free, Nightshade Free, Sugar Free – AIP Compliant*

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Breakfast for Dinner and Tales of a Helpful Toddler

Last night was the first night in a long time that I cooked dinner for my family.  I love to cook and I normally cook quite often, but Michael had been out of town for a bit and then my Mother-in-Law had a heart attack (more about that in another post) and as a result we have been back and forth to Little Rock (to visit the hospital) and Michael has been staying at the hospital a lot too.

Michael was home last night and I wanted to cook, but I had forgotten to set anything out to defrost.  I was left to ponder what I could fix for dinner fairly easily and with what I had on hand and ready to cook.

I decided on Breakfast for dinner –  a fairly regular meal at our house.  I thought about what I would include and decided on gluten-free biscuits, scrambled eggs, and sausage links.  Now generally Michael prefers bacon or at least sausage patties, but all I had was sausage links, so he was just going to have to make do with them.

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The kitchen quickly becomes a disaster area when I am cooking!

Genevieve saw me in the kitchen and wanted to help.  She climbed up in her learning tower (we found this at a Rhea Lana’s sale for so cheap!), and asked to help me.  She first pointed to the sausages and told me that she wanted to eat the “hot dog,” which was so cute!  I told her that they were sausages and she then told me that she wanted to eat the sausages, but I told her they had to cook first (much to her disappointment).  She then helped me cute the biscuits.  When I started breaking the eggs to scramble them, she asked if she could crack the eggs.  I wouldn’t let her crack the eggs because I didnt want to fish all the shells out.  She got so made at me that she ran out of the kitchen saying that she was going to go “tell daddy that you are doing it wrong!”

When dinner was finished cooking, we all sat down to the table to eat.  It was such a treat for us all to eat dinner together, since it had been so long.

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I ate my biscuits with honey…yum!

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Want to know how to make these amazing gluten-free biscuits?  I use this recipe from Maebell’s blog.  It is the best gluten-free biscuit recipe I have found.  I generally tweak it by adding 1/2 teaspoon of xanthan gum, cooking in a glass 9×13 casserole dish coated with melted butter, and I cook them a bit longer – 15 to 20 minutes (finishing with the broil setting to get a golden color on top).

Creamy Ground Turkey Casserole

In my effort to purchase minimal groceries this month (and try to use up what we already have), tonight’s dinner was an experiment.  However, it turned out to be a very  tasty experiment.

 

Ingredients:

1 lb of ground turkey

3 Cups minute rice (We use Minute Brown Rice)

1 1/2 Cup Chicken broth

1 tsp salt

1 tsp sugar

1/2 tsp garlic powder

1 Tbsp chopped garlic

1 Yellow Bell pepper, chopped

1/2 yellow onion, chopped

1 Tbsp olive oil

1 Cup sour cream

1 pkg Cream Cheese

1 Can diced tomatoes in juice

1 Tbsp Italian seasoning

1 1/2 to 2 cups shredded cheese

1/2 8oz can of tomato paste

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Saute onion, bell pepper and garlic in the olive oil for a couple of minutes and then add the ground meat and Italian seasoning. Keep cooking until meat is browned.
  3. Add sugar, salt, , garlic powder, diced tomatoes, and tomato paste and keep cooking for a few more minutes (you want the flavors to blend together).
  4. Then add the cream cheese and sour cream and cook until melted into the sauce.
  5. Put the dry rice into a 9×13 casserole dish and pour the chicken broth over the top.
  6. Pour meat/sauce mixture on top of rice.  The sauce does not have to completely cover the rice.
  7. Top with the shredded cheese of your choice.
  8. Cover with foil and bake for 40 minutes.
  9. If there is too much liquid in the casserole then remove the foil and cook another 10 to 15 minutes.

 

 

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

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Tonight dinner was a challenge. My husband is out if town and Genevieve has been crying since we got home ( she cried and fussed this morning too). The poor thing is teething and our household has been off kilter for 2 1/2 weeks – first I was out of town for work and the day I got back my husband had to leave town for his job.

Tonight’s dinner was whatever I could grab and put in front of her quickly. The result was shredded cheese, a Triscuit cracker, leftover chicken, freeze dried pear slices, unsalted pumpkin seeds (a never before tried item and she LOVED them!), and Minute brand Multi- grain medley…. And water – she was very thirsty. It ended up just tossed on her tray as I grabbed it; one item at a time.

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Dinner was punctuated every few minutes with a mess if crying…

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Which I was finally able to stop by reading her one of her favorite books – at least long enough for her to finish eating.

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Book Read: Sweet Child of Mine by Caroline Jayne Church

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.