Menu Plan Monday – October 6, 2014

by angelaskitchen on October 6, 2014

Gluten Free Menu Swap -SweetPotatoes

Hello! Melissa is hosting the Gluten Free Menu Swap this week over at Mom’s Plans this week. The theme is one of my very favorite foods, sweet potatoes. Yum! Love those tasty little guys! I have them in a few recipes on the blog, such as Sweet Potato and Black Bean Enchiladas, as a filling in Buckwheat Crepes, Salmon Sweet Potato Cakes (YUM!), Beef Stew for the freezer, Chicken and Rosemary Roasted Veggies, Twice Baked Spinach Garlic Stuffed Potatoes (again with the YUM!), Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, Roasted Fish and Spicy Sweet Potato Fries, Baked Root Vegetable Fries, Gluten & Dairy Free Sweet Potato Muffins, and the Sweet Potato Puree (with a secret ingredient!) we serve at Thanksgiving every year. I even have a tasty treat for you to make for your pups, Sweet Potato Dog Treats. My dogs can’t get enough of those bad boys! How do you serve up sweet potatoes?

On to the menu plan!

Slow Cooker French Dip Sandwiches

Pea Soup with HamChicken Kabobs and Seasoned Yellow RiceGluten Free Dairy Free Tacos

Printable grocery list for this week’s dinners (serves 6)

 

Monday: Apricot Glazed Pork Tenderloin with a mixed green salad and Roasted Rosemary Sweet Potatoes 

Tuesday:  French Dip Sandwiches on Noah Rolls, spinach salad and red grapes

Wednesday:  Crockpot Pea Soup with Ham, Salad, Blender Corn bread and Apple Slices

Thursday:  Chicken KabobsSeasoned Yellow Rice, Salad and Pineapple Chunks

Friday: Crustless QuicheHomemade Turkey SausageHomemade GFCF Pumpkin Biscuits, mixed green salad and red grapes

 

 

Need more menu planning inspiration? Head over for Menu Plan Monday at Organized Junkie.

 

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Post image for Confetti Tilapia Packets

Confetti Tilapia Packets

by angelaskitchen on August 16, 2014

Confetti Tilapia Packets WM

Bright garden vegetables and a touch of smoky bacon flavor in these delicous tender tilapia fillets. Cooking fish in a packet guarantees the fish stays moist and keeps fillets from breaking apart on the grill. If you choose to cook dinner in the oven, you can use baking parchment or aluminum foil to make the packets. However, if grilling, be sure to use heavy duty aluminum foil to make your fish packets.

Posted last month at Snap Fitness with amounts figured to serve 4.

Confetti Tilapia Packets
 
Author:
Recipe type: fish, seafood, main dish, entrée
Serves: 6

Ingredients
  • 3 uncooked bacon strips, chopped, pork or turkey
  • 6 red or yellow snacking sized sweet bell peppers, diced
  • 1 medium zucchini, trimmed and diced
  • 6 green onions, thinly sliced
  • 6 tilapia fillets, 6 ounces each
  • 3/8 teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 6 12” squares parchment or heavy duty aluminum foil

Instructions
  1. In a medium skillet over medium heat, sauté chopped bacon until fat is rendered and bacon is cooked. Add diced peppers and zucchini to skillet. Sauté vegetables and bacon until vegetables are just beginning to wilt. Turn off heat.
  2. Place tilapia on parchment or foil. Season fish with salt and pepper. Dividing bacon and pepper mixture, top each tilapia fillet. Fold parchment or foil over fish. Fold edges of parchment around open edges, seal tightly, creating a packet.
  3. To bake in oven: Preheat oven to 425 degrees F. Place packets on a baking sheet before placing in oven. Bake 15 to 20 minutes until fish is cooked through an flakes easily. Open packet carefully, allowing steam to escape.
  4. To grill: Heat grill. Place foil packets on grill over medium-hot coals. Cover grill and cook for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully, allowing steam to escape.

 

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Back to School Snacks at the Snap Fitness blog today!

by angelaskitchen on August 14, 2014

School Snacks Snap Fitness

Need some ideas and recipes for back to school eats? Head over to the Snap Fitness blog for recipes for Gluten Free Breakfast Cookies, Hummus with variations, and a Cucumber Sub “Sandwich.”  Enjoy!

 

You’ll find the recipes over at the Snap Fitness blog today.

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Black Bean Mango Salad Stuffed Avocados

by angelaskitchen on July 22, 2014

Black Bean Mango Salad Stuffed Avocados1

Rich and creamy, avocados are packed with protein, which helps keep your energy up and hunger at bay. While it is true this fruit is higher in fat, it is the beneficial monounsaturated kind that helps increase the “good” HCL cholesterol and helps you feel satiated long after being eaten.

This colorful black bean salad delights the eyes as well as taste buds. Serve as a nourishing lunch or an after work out snack. Black Bean Mango Salad Stuffed Avocados are a delicious way to eat a variety of summer vegetables and truly “eat the rainbow.”

Published on Snap Fitness a month ago with servings figured for 4.

Black Bean Mango Salad Stuffed Avocados
 
Author:
Recipe type: salad, vegan, vegetarian, side, lunch, snack, main
Serves: 6

Ingredients
  • 4½ tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1½ tablespoon lime juice
  • 1½ garlic clove, minced
  • 2¼ cups canned black beans, drained and rinsed well (about 1½ – 15 oz. cans)
  • 2¼ cups diced fresh mango
  • 1½ cups cherry tomatoes, cut into quarters
  • 1½ orange bell pepper, seeded and diced
  • 1⅛ cup minced fresh cilantro
  • ½ cup red onion, diced
  • 6 ripe avocados (one per serving)

Instructions
  1. In a small bowl whisk together olive oil, red wine vinegar, lime juice and minced garlic. Season with salt and pepper to taste.
  2. In another bowl combine black beans, mango, tomatoes, orange pepper, cilantro, and onion. Drizzle with olive oil mixture and toss salad until everything is evenly coated. Serve immediately or cover and chill until ready to serve.
  3. To serve: Cut avocados in half. Remove pit. Place avocado halves (2 halves per serving) cut side up onto four plates. Scoop one forth of the black bean mango salad per serving onto avocado halves, allowing remainder to be served on the side.

 

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