I know I post mostly sweets on this blog. I feel that it is easier to get a snacks or meal made by someone else that is free of all the things I avoid, but cookies and other sweets are not as easy to find. My allergic child can have nightshades so I do buy store bought gluten-free treats. I just can’t eat them since most contain potato starch.
I like making this with leftover chicken and rice. Making it a fast meal during the week. When I first started making this I would replace the sesame oil with olive. It was good without it so those avoiding sesame replace it with the oil of your choice. I have come to realize one of the things I like about this is the sesame oil.
I use frozen veggies I get at Aldi and often add other veggies that I have in the fridge or freezer. I like to add corn and green beans. In the pictures you will see that I was out of carrots when I made this batch of fried rice. This recipe can easily be doubled and reheats well for leftovers the next day. You can also replace the protein with another, or leave it out and add even more vegetables. Also if you want to replace the rice with a riced vegetable that works too.
1/2 pound chicken (cooked or raw cut into 1 inch chunks)
1 cup frozen peas and carrots
1 cup chopped white onion
3 cloves garlic minced
2 eggs whisked
3 tbsp sesame oil
1/4 cup coconut aminos
Directions
If needing to cook chicken, add chicken and some oil (olive is fine) to a pan and heat on medium high until browned and cooked through. Remove chicken from pan to a paper towel lined plate.
Lower heat to medium.
Add more oil (sesame or olive) to pan and sauce onions until transparent.
Add frozen veggies and heat till thawed.
Add garlic and stir.
Add the eggs to the veggies in the pan and stir till the eggs are cooked. (If you want large pieces of egg make scrambled eggs in a separate pan and add at the end.)
Add in the rice, chicken and coconut aminos and mix. More coconut aminos and sesame oil can be added to increase flavor.
I was on an nice vacation last week an left my garden tasks to my teenager. I came back to monsterous zucchini.
I don’t have many recipes that I use zucchini in, but this is one of my kids favorites. Since these happened to be sooo big, I did end up taking the skin off of most of the slices I made. I don’t like to make “boats” with zucchini because I feel like I just destroy it when I cut it into portions to serve. I like to make 1/2 inch slices like you would for acorn squash.
I don’t eat this recipe because of the tomatoes, and I used sausage that has peppers., but I am hoping to make some of my own sausage and try using pumpkin for the sauce. This recipe makes a good amount of stuffing which make great leftovers and can be used over pasta (or zucchini noodles) the next day.
Zucchini (if stuffing try to get medium to large zucchini) – approx. 4
Olive oil
1/2 pound Italian Sausage
1 teaspoon Minced Garlic
1/2 cup Breadcrumbs
1 cup Dairy-Free Cheese (I used Aldi’s)
24 ounce jar Pasta Sauce
Salt and Pepper
Coconut Oil spray
Directions
Preheat oven to 375℉.
If making zucchini boats, slice the zucchini lengthwise and take out seeds. I decided to make 1/2 inch rounds and took the skin off and scooped the seeds out.
Brush with olive oil and place on a foil lined cookie sheet.
Place in oven for 15 minutes
Brown sausage in pan.
Add the garlic, breadcrumbs, cheese and pasta sauce to sausage and mix in pan.
Scoop sausage mixture into zucchini
Any extra mixture spoon into a dish sprayed with coconut oil
I have started buying dried beans and making them in my pressure cooker. For the black beans for the quinoa soup I put about 2 cups of beans in the pressure cooker and covered them with water about two inches above the beans. I then cooked them for 25 minutes on high pressure. I let it depressurize for 30 minutes then spooned then out into mason jars and covered them with the cooking liquid.
Making the Chili helped me check one thing off my January 2019 Wish List. And the rest of the black beans will be made into brownies!
Cooking for Thanksgiving is a marathon. It takes preparation, practice and doesn’t end when the guests leave.
After making the following menu gluten-free, dairy-free, soy protein-free, tree nut-free, peanut-free, and nightshade-free (except for the potatoes)…..
2018 Thanksgiving Menu
and running 8 dishwasher loads over the last two days, I am putting some leftovers to good use.
Following my usual broth recipe, I just use yesterdays Turkey carcass and add the veggies I have on hand.
Turkey-bone broth ingredients
I had some leftover fresh sage and some turmeric (In the container – note to self, take off the cover!) from the last time I made chicken broth.
I currently have two pressure cookers going with broth and will run three batches of water through each. That’s plenty of Turkey broth to get us through a few weeks, hopefully.
8 qt pressure cooker
6 qt pressure cooker
I will also be making Turkey Dill Salad. Have I mentioned how much dill it uses? A whole cup! I love dill and pomegranates. Who wouldn’t love this leftover salad.
What will you be doing with your leftovers this Thanksgiving?
Cygnet Organizing 