Looking for a gluten free/sugar free meal that a person can make for me today that will last for several meals.
vision and processing are not doing well enough to look in my GF crock pot cookbook this morning.
also need something that has simple ingredients for me to get at the grocery store as most likely will not be able to last long at grocery store today
If I don't come up with something today, I will just use it for next time.
Posted by luckylymie (Member # 30162) on :
Chicken soup!
Chicken Water
sliced fresh carrots celery
onions garlic
cilantro or parsley if you want to get fancy Any other veggie that you want to add
Easy to digest nutrition Great to have on hand for a delicious meal anytime!
Posted by Lymetoo (Member # 743) on :
and throw in some brown rice!!!
If you can't manage a whole chicken, buy some chicken thighs and drumsticks. Easier to "de-bone." .. or breasts.. but I'm not a big fan of white meat.
Posted by Keebler (Member # 12673) on :
- You might call the customer service person of the store and ask them to gather up a few things for you.
You might want a basic soup prepared and then, as you warm for each meal, add the kind of spices or garden herbs that you desire for that meal.
Another way to do this is to have made your own Sofrito combinations that can be frozen, too.
You could add a handful of the tiny French green lentils to chicken soup, too, for added nutrients.
Steam Leafy greens just before soup has heated enough to serve.
Carrots can actually cook whole and cut before serving (saves my wrists)
SOFRITO is a Spanish word referring to a culinary combination of aromatic ingredients which have been cut in very small pieces, and slowly (at least a quarter of an hour, but more usually half an hour) sauteed or braised in cooking oil.
Within the context of Spanish cuisine, sofrito consists of garlic, onion, and tomatoes cooked in olive oil, and is used as the base for many dishes. . . .
========================
Of course, you can adapt this any way you like -- even make one for curry.
Basic Sofrito -
Posted by Lymetoo (Member # 743) on :
Kam... I'll try to come back later with more suggestions.
Posted by Lymetoo (Member # 743) on :
"Carrots can actually cook whole and cut before serving (saves my wrists)"
---
good idea! Sometimes I just balk at cutting up vegetables for that same reason! I can do it.. but.. prefer not to!!
Posted by kam (Member # 3410) on :
Chicken soup sounds very good.
Posted by kam (Member # 3410) on :
I am not doing well enough to get to the store now and housekeeper/caregiver called in sick...so hopefully tomorrow.
Posted by RubyJ (Member # 28711) on :
CALIFORNIA CHICKEN CASSEROLE 16 ounce bag frozen California blend vegetables, thawed * 2 cups diced, cooked chicken 4 ounce can mushrooms, drained 2 stalks celery, finely chopped 1 small onion, chopped 2 tablespoons butter 1/4 cup mayonnaise 1/4 teaspoon salt, or to taste 1/2 teaspoon pepper 1/8 teaspoon garlic powder 6 ounces Swiss cheese, shredded
Place the California blend vegetables and the chicken in a greased 9-inch square baking dish. In a medium skillet, saut� the mushrooms, celery and onion in the butter until very soft and a little browned, about 8 minutes. Stir the mayonnaise and seasonings into the vegetables until well coated. Mix in all of the remaining ingredients along with the saut�ed vegetables. Cover the baking dish with foil and bake at 350� for 40 minutes. Uncover and bake 5-10 minutes longer until the casserole is browned and bubbly.
Makes 4-6 servings Can be frozen
* This is a mixture of broccoli, cauliflower and sliced carrots.
Per 1/4 Recipe: 499 Calories; 34g Fat; 36g Protein; 14g Carbohydrate; 4.5g Dietary Fiber; 9.5g Net Carbs Per 1/6 Recipe: 333 Calories; 22g Fat; 24g Protein; 9g Carbohydrate; 2.5g Dietary Fiber; 6.5g Net Carbs
CHRONIC INTESTINAL YEAST INFECTION by Lawrence Wilson, MD
Yeasts, molds and fungi are one-celled organisms that are ever-present in the environment.
* Beneficial ones include brewers and nutritional yeast, and lactobacillus acidophilus.
Many others are beneficial as well, and are used in industry and in our bodies to produce various vitamins, for example, and other beneficial substances. . . .
. . . Nutritional yeast, unlike yeast used in baking or making beer, is a deactivated yeast, made by growing it in a medium of sugarcane and beet molasses, then harvesting, washing, drying and packaging the yeast.
It is candida albicans free, which means it can be enjoyed even by yeast sensitive individuals. . . .
. . . Since your body can only absorb so much of any one nutrient at a time and since you need B-vitamins dispersed throughout the day to help your body convert food to energy, I recommend adding just a teaspoon of nutritional yeast to foods at each meal. . . .
[Elizabeth Brown is a registered dietitian and certified holistic chef] -
Posted by kam (Member # 3410) on :
Ruby ...that sounds do able.
Posted by Lymetoo (Member # 743) on :
Brewer's yeast contains gluten, right??
Posted by fflutterby (Member # 28081) on :
How about Lymies Beef Stew. I make mine without the flour.
Beef cubes, baby carrots, celery, lentils, a few green peas and throw a few cloves in.
This is easy and it is more like a beef vegetable soup.
Posted by fflutterby (Member # 28081) on :
How about Lymies Beef Stew. I make mine without the flour or potatoes now.
Beef cubes, baby carrots, celery, lentils, a few green peas and throw a few cloves in.
This is easy and it is more like a beef vegetable soup.
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