Tag Archives: Zucchini

Leftover Thanksgiving Sandwiches

So you’ve seen my summer Thanksgiving Turkey dinner…now see the beautiful sandwich I made the next day with my leftovers.  It wasn’t that long ago that I would never make sandwiches because the breads were so horrible and dense.  This sandwich had none of those awful characteristics because it is made with Udi’s bread.  It is absolutely the best.  On the sandwich was just turkey and cranberry sauce.  On the side I made a couple of different vegetables I really like.  First, I made squash, zucchini and onions.  For this recipe it takes a lot of squash and zucchini because the vegetables cook down a lot.  I used the following:

  • 5 small zucchini
  • 3 yellow squash
  • 1 medium to large size onion
  • salt and pepper to taste
  • water to coat the bottom of the pot
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  • Here’s everything all cut up and overflowing the pot.  Once you put everything in the pot together, let it cook over medium heat stirring often to make sure nothing burns and the vegetables evenly cook.  Doesn’t that look really springy?!  Another vegetable that I’ve really been enjoying lately is arugula.  It is really simple to make arugula because it just needs to wilt when it’s cooked.  For this recipe I simply simmered 1/4 to 1/2 a cup of chicken broth in a pot with 2 tsp. of crushed garlic and 2 tsp. of chopped onion flakes.  Once the mixture was smoking, I added the arugula and cooked it just until wilted throughout.  Then I added pepper to taste.  This is really nice and green.  Enjoy!
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A Meal to Please the Hubby

We currently have many different main meal items stored in our freezer.  When I was packing my lunch this morning, I decided I should use the ground turkey we had in the freezer to make something.  My personal favorite thing to do with ground turkey is to use it in a crumbly form like tacos or turkey meat sauce.  This morning though, I thought that Mike would probably really like a turkey meat loaf.  I don’t make a lot of foods like a turkey life, but the hubby definitely likes them. 

After my evening run (It’s getting dark way too early now by the way), I took the ground turkey out of the fridge and put it into a pan to mix in the ingredients.  I like using 100% white meat ground turkey.  It’s much healthier, and I don’t feel like I need the extra fat in most foods that I make.  Due to price and availability, I usually buy this kind of ground turkey at Trader Joe’s.DSC01423

 

 

 

 

 

 

 

 

I dumped the above turkey into a pan and added the following:

 

 

 

 

 

 

  • garlic powder
  • a generous portion of onion flakes
  • italian seasoning
  • 1 egg
  • Dinosaur BBQ Sauce (This made the meatloaf; it’s a great gluten free bbq sauce option and they have a restaurant too)
  • Heinz Ketchup

After mixing all the ingredients, I put the mixture into a loaf pan and baked for approximately 20 minutes on 400. 

Before Going into the Oven

Before Going into the Oven

Once the loaf was mostly cooked through, I topped it with a mixture of ketchup and dinosaur bbq sauce, and continued to bake it until the top had crisped up a little bit.

The Final Product

The Final Product

Along with the meatloaf I made sweet potatoes, which I decided I would eat for lunch tomorrow instead of dinner tonight, baked squash and zucchini and sweet carrots.

To make the squash zucchini mixture, I simply sprayed an aluminum foil lined pan with olive oil spray and placed the sliced veggies on the tray.  I then sprinkled salt, pepper, garlic, and chili powder on top.  I baked this along with the meatloaf; flipping the veggies in the middle.  The chili powder really added a nice flavor to this mixture.DSC01430

The other side item came to me due to a craving.  I placed one bag of baby carrots in a microwave safe container with honey, cinnamon, tumeric, and pumpkin pie spice.  I cooked the carrots for a total of 6 minutes; stirring them about every 2 minutes.  I’m not really sure what made me decide to make this, but eating this is what made me decide to just eat a sweet potato tomorrow.  Here’s the final product…really yummy!DSC01431

I have an event for work tomorrow night with a western theme.  I need to get some rest so I can be ready for the fun.  The husband definitely enjoyed this meal!

 

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Gluten Free Pizza

So for dinner last night, I made my very first gluten free pizza.  I attended the annual Celiac Disease Fair this past April in Long Island, and Bob’s Red Mill was giving out their gluten free pizza crust and all purpose flour for free.  How great is that?  I have tried a lot of gluten free pizza since being diagnosed as Celiac, but for some reason I have never tried to make my own pizza.  Maybe it’s because I think pizza is bad for you, and should only be eaten on special occasions or when you’re really craving it.  Well I need to change my way of dealing with things like pizza (being bad) because the pizza I made was great and had very healthy toppings.  This is the package of gluten free pizza mix.DSC00988

The package makes two 12″ pizzas.  I didn’t think I needed to make two pizzas, so I just halved the flour and yeast packet and will be able to make another pizza some other time.  The mix is really easy to make.  All you need is

– Half the mix

– Half the yeast packet

– 3/4 cup of warm water

– 1tbsp of olive oil

– 1 egg

– sprinkling of garlic powder and Italian seasoning (optional)

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– your favorite tomato sauce (I used Classico Mushroom and Olive; probably not even half the jar)

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– Mozzarella Cheese

– Toppings (I like lots of veggies…I used zucchini, a few leftover mini heirloom tomatoes and spinach mmmmmmmmmm!)

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First you leave the yeast and warm water in a bowl for a few minutes.  Then add the olive oil and egg and blend together.  Then I added the mix and the seasonings.  I mixed them and left it to rise for a little more than the 20 minutes the directions on the package say.  Here is the dough.

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Then I stretched out the dough and pulled it as much as I could to spread it out on the pan.  Next time it probably needs to be stretched out even more.  The dough was pretty sticky and probably wouldn’t have worked with a rolling pin.  I popped it in the oven and cooked it for about 10 minutes on 425.  Then I topped the pizza with the sauce, cheese, and veggies.  Here is the picture before topping and after.

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Then I cooked the pizza for about 25 minutes more, and it probably could have stayed in even longer for a crispier crust.  Once I took the pizza out, I let it sit for about 5 minutes before slicing it.  Here is the final work of art.

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It was so good…oh and I had some wine too.  It’s one I’ve never had before and it was so good.

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More tomorrow!

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