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Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

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Dairy Free

Easter dinner menu planning in the time of coronavirus…

March 30, 2020 by angelaskitchen

Easter is coming up in just a few weeks. It is a big holiday in my house. My grown kiddos come home, I bake up a storm, we go to church, them come home and eat and visit. This year, of course, things will be different. Our church is live streaming services. My high schooler is now doing online learning through her high school and her dance studio is using FB Live to hold classes while she uses a kitchen chair as her barre and flannel sheets in the yard as her dance floor. Another kiddo is home from college, doing classes online for the last half of her last semester as a Senior. Her commencement has been canceled and she is meeting up with friends over Zoom, FaceTime, and Google. My oldest is full on adulting, working remotely from his apartment and FaceTiming his mom now and then (smart boy… he knows I miss that sweet face!) Strange times, no?

For this Easter, this one where it will most likely be just those of us in the house, I thought I had better get a plan in place. Currently I am only going to the store every two weeks to minimize contact with others, so this really needs to be planned out. The days leading to Easter are typically a really busy time in the stores as well, and I definitely do not want to be out in that or contribute to the traffic in the stores.

Fortunately, before everything shut down, I did already purchase dairy free chocolate bunnies and peeps (I use them for decorations. Those bright pink bunnies and yellow chicken are so ridiculously colored and nostalgic!). As they seem to disappear fast (I am a peep purist and only want the yellow birds and pink bunnies), I always buy them as soon as they hit the stores. My husband picked up a really nice spiral ham on our last shopping trip which I popped in the freezer for Easter, so that is set. A few days ago Amazon delivered jelly beans and I found an egg coloring kit in the cupboard we didn’t have the time to use last year. Score!

My dinner plans are shaping up to be much more simple and streamlined than usual, but instead of being disappointed to not have all the frills, I am just grateful to have the time to be together, and to be relatively healthy and safe during this time. We’ll have the time to actually reflect on the meaning of the season instead of rushing to get all the fancy bits made. That is something I for one am looking forward to!

For Easter this year we are having:

  • Spiral-cut Ham with Apricot Brown Sugar Glaze: for the last 15-20 minutes of cooking time, glaze ham with a mixture of 1/2 cup apricot preserves (I like one that is fruit juice sweetened, if possible), 1/2 cup packed brown sugar, and 2 tablespoons ground mustard mixed together.
  • Orange Cinnamon Rolls – I made these this past week using my Cinnamon Roll recipe as a base by not adding cinnamon to the brown sugar in the filling and spreading 6-8 tablespoons orange marmalade in the filling step right before sprinkling on the brown sugar. I froze them on a baking sheet lined with plastic wrap before they had a chance to raise. The night before Easter, I’ll pop them into an oiled 9 x 13 pan. Cover the pan with plastic wrap and leave in the refrigerator overnight, baking in the morning. For the topping I’ll use orange juice instead of water for the glaze. Yum!
  • Dairy Free Scalloped Potatoes – I’ll be assembling this this next week and popping them into the freezer (see the recipe instructions for that)
  • Roasted Frozen Vegetables – simply take whatever frozen veggies you have on hand and roast. I am planning on using a mix of broccoli, cauliflower, carrots, and maybe mixing with an Italian blend that had yellow squash and broad beans in it (I am looking for the color and flavor blend) and adding a chopped red onion to the mix. Put the veggies on a rimmed baking sheet in a single layer, toss with a couple tablespoons olive oil and about a 1/2 teaspoon each of salt, pepper, garlic powder and onion powder. Roast in a preheated 400F oven for 20-30 minutes, stirring around every 10 minutes until the veggies are cooked through and the edges start to caramelize and brown.
  • Decorated Hard Boiled eggs – we will make during the end of the week before Easter as a family activity.
  • For sweets will have Easter Story Cookies, and tea breads baked into mini loaves and sliced. I am going to be making a one batter recipe that can be made into three mini loaves with very different flavors (Apple Cinnamon Streusel, Coconut Pistachio, and Blueberry Lemon). I have all the ingredients in the house to make the tea breads and they can be baked and frozen ahead. I’m also planning to make Hot Cross Buns on the day we decorate Easter eggs.

I want it to feel special and like a holiday, but not being to go out and get flowers or cute napkins or the other things I normally do means it is time to get creative…

Last year I wove my kids Easter baskets from brown paper grocery sacks and they turned out so cute (an my eco girl loved them!), so that is happening again. I can use paper run through the shredder then lightly crumpled, fabric netting from my craft room or large homemade pompoms as filling. This year we are all home and have three weeks for some fun crafts to do together as a family. I picked 3 that really caught my eye, only required paper, a few things we have laying around the house, and a little time. This weekend we are making these simple origami butterflies out of the colored pages of newsprint, wrapping paper or scrapbooking paper to hang in the windows by our dining table. Second are these lovely origami flowers to help our table bloom. I like the idea of using old piano music that we have laying around from when the kids first took lessons. I think I’ll put them with some of my smaller house plants and scattered jelly beans to decorate the table. Finally are these cute origami bunny baskets from Gathering Beauty. I think her blog is going to be one of my new happy places! How cute would these be filled with jelly beans at each plate? I have some plain paper that we can decorate with colored pencils and markers to personalize them if we want. A bonus craft we might make, are these adorable pom pom branches, both colorful and with white puffs. So fun! We have more than enough yarn to make the pom poms. I am thinking of using a tiny pickle fork as my form to make really small poms. Cuteness overload!

Have you started Eater planning yet? Easter Story Cookies and Hot Cross Buns definitely made my list of things I wanted to make this year for our mini quarantine meal. What are the food traditions you’ll be holding dear this year?

Filed Under: Dairy Free, Easter, GFCF, Gluten Free, Holiday, Menu Plan, Summer Menu Plan, Uncategorized Tagged With: Dairy Free, Easter Menu Plan, GFCF, Gluten Free, gluten free easter, Gluten Free Menu Plan, Make Ahead Easter Menu Plan, Pandemic Holiday Menu Plan

One batter, three mini loaves…

March 29, 2020 by angelaskitchen Leave a Comment

Easter is coming up in just a few weeks, and the grocery shopping, prepping, and planning I normally do isn’t going to cut it in our sheltering in place, going to the grocery store every two weeks reality. Easter will be a small gathering this year, so the amounts I need to make for our celebration are different as well. That’s where this recipe comes in!

Divide one batter to make Apple Pecan Cinnamon Streusel…

I needed a recipe that I could easily make with things I had on hand, would require less baking time, but deliver on more than one flavor profile. Around here for the holidays, I like variety. the more type of things the better. But with a need to simplify, and a desire to simplify, I decided to see if I could make thee mini loaves out of a single batch of batter. Turns out, you can!

…Blueberry Lemon…

This recipe isn’t just for a tiny Easter dinner celebration, but great for anytime you want more variety to show for your baking effort, without having to actually do that much more effort. Also, I don’t know if it is happening in your house, but all this staying at home means I am baking up a storm, and I simply don’t need three full loaves of deliciousness laying around my house while I am. Yikes! Mamma needs to do some crunches!

…and Coconut Pistachio

One Batter, Three Flavors of Tea Bread

For those times you don't want to bake three large batches of treats, but still want the flavor variety!
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Servings 3 small loaves

Ingredients
  

Batter ingredents:

  • 1 1/8 cup unsweetened dairy free milk substitute
  • 1 teaspoon cider vinegar
  • 2 cups Bob's Red Mill 1-to-1 Gluten Free Flour Blend
  • 1/2 cup sugar
  • 1 1/2 teaspoons gluten free baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg room temperature
  • 1/4 cup light tasting olive oil
  • 1 teaspoon vanilla extract

Streusel Topping:

  • 1/2 cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
  • 1/4 cup dark brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 2 2/3 tablespoon dairy free margarine or coconut oil melted

Apple Pecan Min-in:

  • 1/3 cup diced, peeled tart flavorful apple
  • 3 tablespoons chopped pecans toasted
  • 1/2 teaspoon ground cinnamon

Blueberry Lemon mix-in:

  • 1/3 cup fresh or frozen blueberries
  • 1 teaspoon finely minced lemon zest

Coconut Pistachio mix-in:

  • 1/3 cup sweetened shredded coconut
  • 3 tablespoons chopped pistacios or macadamia nuts
  • 1/4 teaspoon coconut extract
  • extra coconut for topping

Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon unsweetened dairy free milk substitute or more to thin glaze if needed
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon lemon extract

Instructions
 

  • Preheat oven to 350F degrees. Oil three small loaf pans and set aside.
  • In a small bowl, stir together 1 1/8 cups dairy free milk substitute and cider vinegar. set aside while assembeling the streusel topping and mix-ins.
  • To make streusel, stir together gluten free flour, brown sugar and cinnamon. Pour in melted margarine and blend until until a crumbly dough forms. If you want big crumbs, squeeze streusel dough together to form a clump, then break off larger pieces to sprinkle over the batter. For finer crumbs, simply crumble the streusel dough over top the batter.
  • In three smaller bowls, assemble the mix-in ingredients for each flavor, one flavor mix-in per bowl. Set asside.
  • In a mixing bowl blend dry batter ingredients: gluten free flour, sugar, baking powder, bakig soda and salt. Add milk-vinegar mixture, egg and oil. Mix well until all incorporated.
  • Divide dough into three parts, one part for each bowl with a mix-in flavor. Stir mix-ins for each flavor until distributed through batter before pouring into one of the prepared loaf pans. Smooth dough on each loaf. Top apple pecan batter with completed strussel.
  • Bake loaves in a preheated 350F oven for 30 to 35 minutes until a cake tester comes out clean. Take loaves from pans and put on cooling rack.
  • When loaves are cool, mix together powdered sugar and milk substitute for glaze. Divide glaze into two portion Put lemon extract in one portion and spread on the bluteberry lemon loaf. Add coconut extract to the second portion of glaze and top the coconut loaf. Sprinkle extra shreaded cocnut on cocnut loaf immediantly. Allow glaze to set up before slicing.

Notes

I used Bob’s Red Mill 1-to-1 Gluten Free Flour Blend in their recipe as it is readily available in most stores, such as Target, and online as well. 

Filed Under: Uncategorized Tagged With: Dairy Free, dairy free easter, Easter dessert, GFCF, Gluten Free, gluten free easter

Double Chocolate Chunk Cookies, Gluten Free Dairy Free

May 1, 2015 by angelaskitchen Leave a Comment


 

Gluten-Free-Dairy-Freee-Double-Chocolate-Chunk-Cookies-AKbranded.jpg

I’m going to toot my own horn for a minute… Double Chocolate Chunk Cookies are the BEST chocolate cookies EVER! (Cue dancing in the kitchen here…) Ok, I’m back. But, honestly, these cookies, with their perfect chewy edge and soft center, intense chocolate flavor and large chocolate chunks are just the thing when chocolate craving hits. The little punch of spice is optional, but I do recommend trying it. The warmth really balances the rich chocolate.  All that AND they are gluten free and dairy free.  I’m telling’ ya – it’s cookie heaven!

These are …

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Filed Under: Dairy Free, Desserts & Treats, Fish Free, GFCF, Gluten Free, Peanut Free, Pork Free, Recipe, Shellfish Free, Soy Free, Tree Nut Free Tagged With: cookie, Dairy Free, desserts, Fish Free, GFCF, Gluten Free, Peanut Free, Pork Free, Recipe, Shellfish Free, Soy Free, Tree Nut Free, Vegetarian

Menu Plan Monday – April 27, 2015

April 27, 2015 by angelaskitchen 1 Comment


gluten Free Menu Swap-Spring radishes

Radishes are the theme Heather of Celiac Family picked for this week’s Gluten Free Menu Swap. Because radishes are so easy to grow and spout up quickly, I have always had the kids plant them so we usually end up with a boatload of the little guys. I don’t do anything very exciting with radishes most of the time – scrub, slice and toss on a salad, or add to Kimchi or Napa Cabbage Slaw. I do have a batch I am experimenting with fermenting right now. I’ll let you all know if they turn out tasty. My youngest (the picky princess) isn’t a big fan of radishes, so won’t eat the peppery little things raw, but will eat them sautéed. It is such and interesting way to eat radishes. Sautéing really cuts the spicy factor down and leaves you with a crisp tender bite. The recipes my family have liked are Sautéed Radishes with Spinach (with a piece of bacon chopped and cooked before adding anything else to the pan) and Sautéed Radishes (using coconut oil instead of butter). How do you eat radishes?

gluten free allergen free expo chicago

Freezer plan for the week: I am traveling with the family to the Gluten Free Allergen Free Expo in Chicago this weekend, so instead of freezer cooking, we’ll be packing. 🙂

Breakfast and lunch options: Sausage, eggs, and Spunky Coconut’s Grain Free Pumpkin Pancakes, fruit and veggies. Almond butter sandwiches, Confetti Chicken Nuggets, fruit and veggies.

Gluten Free Dairy Free OAMC Chicken MarsalaApple, Veggie & Sausage Quiche, gluten free dairy freeGluten & Dairy Free French Bread

 

 

 

 

 

 

Monday: …

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Filed Under: Dairy Free, GFCF, Gluten Free, Spring Menu Plan Tagged With: Dairy Free, GFCF, Gluten Free, Menu Plan

Menu Plan Monday – April 20, 2015

April 20, 2015 by angelaskitchen 2 Comments


Gluten Free Menu Swap - SpringPeas

Heather from Celiac Family is hosting the Gluten Free Menu Swap this week.  The theme she picked is Peas.  Sugar snap peas are …

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Filed Under: Dairy Free, GFCF, Gluten Free, Spring Menu Plan Tagged With: Dairy Free, GFCF, Gluten Free, Menu Plan

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

December 8, 2014 by angelaskitchen 1 Comment


A creamy dairy free spread layered with olives, roasted red peppers and spinach for festive flair.
Vegan Holiday Dazzle Spread

Every year our family bundles up and heads downtown for the Hollidazzle parade before going the 8th Floor Macy’s Holiday Display and take picture with Santa. Yep, even as my kids have gotten bigger (and my son is now 19 years old and 6′ 3″ tall) they still troop on in to get a picture with Santa for their mom. Best kids ever! Last year was the last year for Hollidazzle parade, changing to this year’s Hollidazzle Village. Messing with holiday traditions can be a tricky thing, but we need to leave room for traditions to grow and change while keeping the core of why it was important to your family.

The most common question I receive from families newly diagnosed with food allergies is how to manage the holidays. We all have food traditions strongly tied to our holiday memories and want to preserve them for our children and ourselves. When food allergies or celiac enter the picture, holidays can seem like an overwhelming obstacle instead of a chance to rest and renew with our family. My suggestion? Make a dinner you know everyone already enjoys, and isn’t too difficult to make that satisfies your allergy restrictions. Then, ask you family (our yourself) what is the one dish that would help make it feel like Christmas. Make that one thing and have the whole family pitch in to help. Every year, just adapt one recipe as you choose to, but don’t sweat it if it doesn’t turn out exactly as you planned. You may just create a new tradition of your own!

For my family, Swedish Rye Bread was what was requested, and honestly, the first year my gluten free yeasted breads were VERY odd. I should have gone with a more forgiving muffin with similar spices, but I was stubborn determined. Never mind that all my yeasted gluten free breads where lopsided… That Christmas just the smell of the spices and the parts we were able to nibble (around the sunk in center) were delicious simply because we tried to make it together. And, boy, did my son (who was 6 at the time) laugh and laugh at the funny looking bread. 🙂 That is a Christmas memory I cherish. Not the oddly shaped bread, but the time we took to try to make it together and the laughter we shared when it didn’t go as we planned. Now when I grind the spices for gluten free Swedish “Rye” Bread I remember that first gluten free Christmas and the lesson on not taking myself or the food at the table too seriously. It is the company that matters – that we are together, and safe with plenty of food that will nourish, even if it is lopsided.

What are the holiday traditions that make things special for your family?

   *     *     *     *     *     *     *

This holiday season, 11 other bloggers and I are participating in the 12 Days of Holiday Snacking with Way Better Snacks! I can’t wait to see what everyone else comes up with to pair with Way Better’s fabulous chips. Gotta love their non-GMO, sprouted crispy tastiness. They best part for our family is all of the tortilla chips are gluten free. Check out the Way Better Snacks Pinterest board over the next few weeks as more snacks are added and give the other bloggers some love. The recipe links will also be at the Way Better Snacks Facebook page, so definitely keep an eye out for those.

This holiday season, try my simple to put together dairy free spread that will compete with any dairy filled cheese ball. The colorful layers give it delicious flavor while looking festive. The best part? This spread is easy-peasy to put together and it can be made up to 5 days before your need it. If you don’t want to take the time to allow the spread to set up or want to layer it, simply scoop the blended cashew mixture into a bowl and stir in the olives, peppers and spinach.

We like to serve our dips with sprouted and tasty Way Better Snacks to really make our dips feel like something special. We used the Punkin Cranberry (LOVE!) and the Unbeatable Blues with the spread and the spread was delish on both. To learn more about why sprouting is so important, and more about all the yummy flavors they carry, check out their website for more info: gowaybetter.com. Enjoy!

Vegan Holiday Dazzle Spread – 12 Days of Holiday Snacking!

A creamy dairy free spread with festive flair!
Print Recipe Pin Recipe
Course Appetizer, Christmas, dips & spreads, holiday, Vegan friendly

Ingredients
  

  • 1 teaspoon olive oil
  • 1 cup fresh spinach leaves chopped
  • 1 garlic clove minced
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • 3/4 cup raw cashews soaked for 3 to 6 hours
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons agave or honey I know honey isn't vegan, but it's usually how I roll in this recipe
  • 1 1/2 tablespoons coconut oil
  • 1 1/2 teaspoons apple cider vinegar
  • 3 tablespoons or more water as needed up to 1/3 cup
  • 1/4 teaspoon salt or to taste
  • 8 ounce container dairy free cream cheese substitute softened
  • 1/4 cup diced kalamata olives
  • 1/2 teaspoon dried thyme
  • 1/4 cup diced roasted red pepper

Instructions
 

  • Lightly oil a mini loaf pan. Line with plastic wrap or parchment paper, allowing the wrap to overhang the pan. You will use these "handles" to lift the spread from the pan after it has set. Lightly oil wrap or parchment. Set aside.
  • In a small skillet, heat olive oil over medium-heat. Add spinach, garlic and basil to pan, sautéing until spinach has wilted. Season with salt and pepper to taste. Remove from heat and allow to cool until ready to use in recipe.
  • In a Vitamix or other high-powered blender, blend soaked and drained cashews with lemon juice, agave or honey, coconut oil and apple cider vinegar. Add water one tablespoon at a time, as needed, to make a very smooth and thick spread texture. It should be similar to the texture of cream cheese.
  • Add softened cream cheese substitute to cashew mixture and blend well until smooth. Taste and add salt, if needed.
  • Create the layers: Divide the cashew mixture into 4 parts. Scoop 1/4 of the cashew mixture into the prepared mini-loaf pan, smoothing into an even layer. Mix olives and thyme together. Spread olives evenly onto cashew mixture. Scoop another 1/4 carefully onto of the olive layer and smooth. Spread peppers evenly onto cashew mixture. Add another 1/4 of the cashew mixture on top of pepper layer. Smooth cashew mixture. Spread spinach mixture evenly onto cashew layer. Add final 1/4 of cashew mixture to loaf pan and smooth.
  • Wrap pan with plastic wrap and place in refrigerator until firm. Spread can be made 5 days before serving, covered and refrigerated. To serve, unwrap spread. Lift spread out of loaf pan using parchment or plastic wrap lining pan. Careful flip onto serving plate and remove parchment. Serve with your favorite Way Better Snacks and enjoy!

Join Way Better Snacks for their first ever Twitter Party this Thursday, December 11th, 7:30 p.m. CST (5:30 p.m PST/8:30 p.m. EST) all about healthy and delicious Holiday Snacking.  Follow #snackwaybetter and @WayBetterSnacks to join in the fun!

WBS twitter party invite 12-2014

Learn more about Way Better Snacks! 

Website: http://gowaybetter.com

Facebook: https://www.facebook.com/WayBetterSnacks

Twitter: @WayBetterSnacks

Pinterest: http://www.pinterest.com/waybettersnacks/

Instagram: http://instagram.com/waybettersnacks

12 Days of Holiday Snacking with Way Better Snacks:

Day 1: Vegan Holiday Dazzle Spread from Angela’s Kitchen

Day 2: Garden Goodness Dip or Salad from Green and Clean Mom

I created this recipe for Way Better Snacks, but was not compensated other than with delicious chips and payment to purchase the ingredients. It’s a delicious sprouted snack I buy and serve my own family (our favs are Sweet Potato, Black Bean, Punkin and Sweet Chili). Thank you for supporting the brands that I carefully choose to work with, that help make this site possible. All opinions are 100% my own.


Filed Under: Christmas, Corn Free, Dairy Free, Dips and Sauces, Egg Free, Fish Free, GFCF, Gluten Free, Holiday, Peanut Free, Pork Free, Recipe, Shellfish Free Tagged With: Appetizer, Christmas, Corn Free, Dairy Free, Egg Free, Fish Free, GFCF, GFDF, Gluten Free, holiday, olives, Peanut Free, peppers, Pork Free, Recipe, Shellfish Free, spinach, Spread, Vegan, Vegetarian

Menu Plan Monday – October 6, 2014 (with grocery list)

October 6, 2014 by angelaskitchen 1 Comment


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 Kabobs, Seasoned Yellow Rice, Salad and Pineapple Chunks

Friday: Crustless Quiche, Homemade Turkey Sausage, Homemade GFCF Pumpkin Biscuits, mixed green salad and red grapes

 

 

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

 


Filed Under: Autumn Menu Plan, Dairy Free, GFCF, Gluten Free Tagged With: Dairy Free, dairy free menu, GFCF, gluten and dairy free menu plan, Gluten Free, Gluten Free Menu Plan, menu plan monday

Confetti Tilapia Packets

August 16, 2014 by angelaskitchen Leave a Comment


Confetti Tilapia Packets, Gluten-Free Dairy-Free

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

Print Recipe Pin Recipe
Course entrée, fish, main dish, seafood
Servings 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
  • 1/4 teaspoon ground black pepper or to taste
  • 6 12 ” squares parchment or heavy duty aluminum foil

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

 


Filed Under: Dairy Free, GFCF, Gluten Free, Recipe, Seafood Tagged With: bake, Corn Free, Dairy Free, Egg Free, fish, GFCF, gluten & dairy free, Gluten Free, grill, main dish, nut free, Peanut Free, pork free friendly, Shellfish Free, Soy Free

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