Sunday, January 4, 2009

Menu Plan Monday

Monday~ Chicken and noodle soup in the crock pot (which I never got to last week) and corn muffins
Tuesday~ Shrimp scampi & Fettuccine Alfredo
Wednesday~ Meat Loaf, w/ mac and cheese
Thursday~Spaghetti & Salad
Friday~Chicken nuggets and french fries

Fettuccine "Alfredo"

1/2 C corn kernels (fresh, frozen, or canned)
1 1/2 C soy or rice milk
2 T tahini (optional)
1 T onion granules
1 t salt
1 15 1 2-oz can Great Northern beans, rinsed and drained well
1 lb fettuccine
1 stalk broccoli
cracked black pepper
If using frozen corn, thaw and drain it well. Place corn, milk, tahini, and seasonings in a blender and process until completely smooth. (This may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and stir in the beans. Warm over medium-low until the beans are heated through, stirring often.

While sauce is heating, cook fettuccine in a large pot of boiling water until tender. Drain well and return to pot. Add the hot sauce and toss until noodles are evenly coated. Serve immediately, topping portions with a generous amount of cracked pepper

GF/CF Chicken Nuggets

Family size pkg. boneless/skinless chicken breasts (cut in about 1" cubes)

bowl # 1 1 cup corn flour (rice/tapioca mix works too)
1 tsp each - salt & garlic powder
1/2 tsp each - pepper & chili powder
(you can play around with the seasonings)

bowl # 2 2 eggs beaten with a little water

bowl # 3 2 cups gf cornflakes buzzed in the food processor

coat the chicken in bowl 1 then 2 then 3. place on a baking sheet. Bake at 350 for about 25 min or until cooked through and crispy. Once cooled you can divide into baggies and freeze for future quick lunches.

Cornmeal Muffins

3/4 c cornmeal
1 1/4 c cf milk sub (I use Dari-free)

combine in a bowl and set aside to absorb the moisture.

1 cup all GF/CF purpose flour(this is what I sub for all purpose flour)
1/3 c sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg
1/4 c oil (I use canola)