Main Courses - Lunch
Almost-Cobb Salad
For the dressing:
1/4 cup water
1/4 cup red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon sugar
1 teaspoon coarse salt
Black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry Coleman's mustard
1/2 to 1 clove garlic, minced
2 tablespoons extra-virgin olive oil
For the salad:
1 (4-ounce) head butter lettuce
1 bunch arugula
2 heads romaine hearts
1 (10-ounce) bag shredded carrots
4 strips bacon, diced, cooked until crisp and drained
1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
2 medium tomatoes, diced
1 avocado, halved, peeled, and thinly sliced
2 tablespoons chopped chives
2 hard boiled eggs cut in quarters
For the dressing:
Whisk together all ingredients in a non-reactive bowl.
Toss all of the salad ingredients in a large bowl. Slowly add dressing and continue to toss until lightly coated. I use whatever kind of lettuce I have on hand.
Batter-dipped chicken nuggets
Arrowhead Mills All-Purpose GFCF Baking Mix
Salt and pepper to taste
Onion powder
Garlic powder
Cumin
Oregano
Water
3 chicken breasts, skinned and chopped into nugget sized pieces
Safflower or sunflower oil for frying
Mix flour and spices together with enough water to thickness desired. Let set for 5 minutes (you will see it rise a bit). Coat chicken in mixture, drop in oil and fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.
Chicken and Rice (Arroz con Pollo)
A traditional meal that is common throughout Spain. Easy to prepare, this delicious dish can serve a crowd.
3 lbs of chicken, cut into small pieces
6 tbsp extra virgin olive oil
1 chopped onion
4 tbsp chopped garlic
Salt and pepper
6 tbsp chopped parsley
5 wood-fire roasted piquillo peppers or 1 chopped red bell pepper
1 tsp smoked paprika
1 pinch of saffron
3 1/2 cups of chicken broth (or chicken bouillon)
1/2 cup dry white wine
2 cups white rice
Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here, too) heat the oil and sauté the chicken until golden on all sides. Remove chicken to a warm platter. Add the onion, garlic, and parsley to the oil and sauté until the onion is soft. Add the pimentos, pimentón, saffron, broth, wine, salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains. Burry the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes. Transfer rice and chicken to a serving platter and garnish with a little parsley.
Chicken Fries
This is a great recipe to trick your kids into eating protein when they only want fries!
Steak Fries (defrosted)
Cooked, shredded chicken
Slice open steak fries on one side, scoop out a little potato meat and restuff with chicken, close and fry.
Pecan coated chicken nuggets
2 eggs
2 tablespoons water
1 cup pecan meal (finely ground) http://www.werenuts.com
Salt and pepper to taste
Garlic powder
Onion powder
Dried parsley
3 chicken breasts, skinned and chopped into nugget sized pieces
Safflower or sunflower oil for frying
Beat eggs and water. Mix pecan meal, salt, pepper, garlic powder, onion powder and parsley. Dip chicken in egg, then coat in pecan mixture, fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.
Chicken salad
Cooked chicken (from leftovers like roasted, rotisserie or BBQ), chopped
Mayonnaise
Onion, chopped
Dill weed dried or chopped fresh
Pickles, chopped (dill or sweet to your taste)
Salt and pepper to taste
Mix all ingredients and serve on bread, rolls or lettuce.
GFCF Spaghetti and Meatballs by Julia Berle
Your favorite GFCF sauce or;
1 can crushed tomatoes
1 can tomato paste
2 cloves of crushed garlic
Any veggies you can sneak in!!
Shredded carrots
Shredded zucchini
Shredded mushrooms
Minced onion
3 tbsp. olive oil (or oil of your choice)
Salt and pepper to taste
Sauté veggies in oil with salt and pepper until tender. (Add oregano and other Italian spices if your child will tolerate) Add crushed tomatoes and paste. Add crushed garlic. Let simmer while you make meatballs.
Meatballs
1 pound ground (turkey, beef, pork, veal…mix 2 or 3 of any meat your child can tolerate. Rotate if possible)
2 tsp salt
Pepper to taste
2 cloves crushed garlic
3/4 cup GFCF breadcrumbs soaked in CF milk substitute
2 eggs
Italian spices
Mix all together with hands. (Don't over mix, can toughen the meatballs) Form small balls and drop into sauce. Cover. Simmer. Let cook through, stirring occasionally (approx. 1 hour) Serve over your favorite GF pasta.
