A New Adventure

So those who know me well know that I have struggled for years with stomach problems. In 2004 I had my appendix removed, because they thought that was the problem. There still wasn't much relief. In 2006 I had my gallbladder removed, still only some relief. In 2006 they performed a colonoscopy and endoscopy to evaluate. They labeled in IBS (Irritable Bowel Syndrome) and put me on a medicine that is really a cholesterol medication but has worked better for IBS patients.

This past summer (2012) I began having similar issues as before and some question came about as to whether to medication was working. After seeing the gastro-doctor they gave me another medication in addition to the normal one. That didn't add any relief. September 2012 they gave me a very strong antibiotic to try and see what that would do but instead of working I had an allergic reaction to the medication, began having convulsions in my arms and legs and landed in the ER with an epinephrine shot and LOTS of Benadryl once able to go home. The fall was much of a rollercoaster up and down with tummy upset.

In December I became ill one Sunday morning, thinking it was the stomach flu. By Sunday night I was barely able to move my stomach hurt so bad. It felt like someone was constantly punching me in my stomach. Back to the ER and a CT scan was run. At that point they found that the lymph nodes in my stomach were inflamed and swollen. Not knowing the cause they scheduled for another endoscopy to be preformed. That procedure was done on February 11, 2013. Long story short I had an adverse reaction to the anesthesia and had a partial lung collapse in both lungs landing me in the hospital for four days. After getting out of the hospital the gastroenterologist called to say that they were unable to make any 100% finds with the endoscopy and that they would like to proceed with another stomach procedure.

As you can imagine at this point, with two still partially collapsed lungs, I refused. Undergoing anesthesia at that point could have literally killed me. Being the weakest I've ever felt in my entire life I found myself laying in bed praying to God for answers and healing. I have two friends who had recently seen a holistic nutritionist in the area and had amazing results from her program. Feeling that I was literally at the end of my rope with the gastro-doctors we called her and made an appointment.

I saw her last week for the first time and have never felt so certain about a treatment method in my whole life. Her words of wisdom and encouragement are indescribable. To say that she really knows her stuff is an understatement. Her suggestion is that my stomach as been through so much the last several months, even years, that we need to take time to let it rest and heal. In order to do that there is a very rigid and strict diet called the elimination plan that she highly recommends her clients follow. Basically the overall gist of this plan is no gluten (so no breads, pastas, etc.), no dairy (no milk, cheese, yogurt, eggs, etc.), no potatoes, no red meat, no pork, no processed foods, no grapes, all veggies except corn and the nightshade veggies (peppers, etc.), no caffeine and no sugars. OH MY GOSH WHAT DO YOU EAT? is normally the question I get asked at this point. Surprisingly there is still a huge amount to choose from and the trick is not what can you eat but it's what can you do, with the ingredients you are able to have, to add variation to what you can have.

So while I love providing menus and recipes to all of you, the next few months are going to be VERY different. Now granted the recipes I am going to provide are still amazingly yummy and I love them! You're not going to find any green smoothies to drink in my recipe list because I personally cannot get over the "look" let alone the taste.

So I hope you enjoy the new journey and adventure with me and I hope you can find recipes that you enjoy and love just as much as I do. A bonus is knowing that these recipes are gluten, soy, dairy and peanut free and that they are healthy!

February Menu Plan with Recipes

◄ January	~ February 2013 ~					March ►
Sun	Mon	Tue	Wed	Thu	Fri	Sat
					1   Baked Spaghetti, Salad and Bread	2   Dinner Party at 6:00
3   Pizza	4   Chicken and Broccoli Stir Fry w/ Lo Mein Noodles	5   Tacos, Mexican Rice and Corn Chips	6   Ranch Dressing Pork Chops w/ Salad and Cooked potatoes	7   Spicy Chicken Tortilla Roll Ups w/ Tater Tots and Corn	8   Pulled Pork Sandwiches, Okra, Corn and Fries	9 Camp Fire Night J   Hot Dogs, Macaroni Salad, Chips  and Campfire Cones
10   Pizza	11   Sandwiches and/or Take Out	12   Grilled Steak, Parmesan Crusted Cauliflower and Baked Potatoes	13   Stuffed Chicken Breasts with Green Beans and Rice	14   Lasagna, Salad, Garlic Bread and V-Day dessert	15   Cream Cheese Stuffed Chicken with Okra and Salad	16   Crockpot Beef and Broccoli, White Rice and Salad
17   Pizza	18   Low Country Boil	19   Orange Chicken Stir Fry over rice	20   Sweet Baby Ray’s Crockpot Chicken, Steamed Cauliflower and roasted red potatoes	21   Oven Baked Meatball Sandwiches w/ Caesar Salad	22   Hamburgers, Macaroni and Cheese, Tater Tots	23   Crescent Roll Hot Dogs, Chips and pineapple
24   Take Out / Birthday Diner	25   Friend tuna Patties, Mac and Cheese and Pineapple Salad	26   Chicken Parmesan, Spaghetti Noodles, Salad and Crescent Rolls	27   Bourbon street crockpot chicken, brown rice, steamed broccoli and cauliflower	28   Spaghetti and Meatballs, salad and garlic bread	Notes:

 

 

 

Chicken and Broccoli Stir Fry

Ingredients

1/4 cup chicken stock

1 tablespoon soy sauce

1 tablespoon tomato paste

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 teaspoon brown sugar

1/2 teaspoon fresh ginger, minced

1/2 teaspoon ground fresh chili paste (Sambal)

2 tablespoons cornstarch, divided

1 pound chicken breast cut into 1 inch cubes

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 pound broccoli crowns 

1 teaspoon garlic, minced

flax seed or sesame seed for garnishing (optional)

green onion or scallions for garnishing (optional)

Directions

In a medium bowl combine chicken stock, soy sauce, tomato paste, hoisin sauce, rice vinegar, brown sugar, ginger, chili paste and 1 tablespoon cornstarch.  Stir until blended and set aside.

Generously spray a large skillet or wok with non-stick cooking spray.  Toss chicken with remaining 1 tablespoon cornstarch, salt and pepper.  Add coated chicken to skillet and cook over medium heat, stirring frequently until chicken is cooked, no longer pink in the center and juices run clear, about 7-10 minutes.   Add broccoli and garlic and cook until broccoli is slightly tender, about 3-4 minutes.  Stir in sauce, reduce heat to low and cook until sauce is heated, about 2 minutes.  Remove from heat.  Garnish with sesame seed and/or scallions and serve.

Spicy Chicken Tortilla Roll-Ups

Ingredients:

1.5 lbs boneless, skinless chicken breasts

1 can Ro-tel diced tomatoes, drained

12 oz cream cheese, softened

1 cup shredded cheddar or Monterey jack cheese

1 clove garlic, minced

3 tsp ancho chili powder

1 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp garlic salt (I like Lawry's)

1/4 cup cilantro, chopped

6 scallions, white and green parts, chopped

6-8 large flour tortillas

Directions

Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.

Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

Easy Parmesan Stuffed Chicken Breasts

Ingredients

4 skinless chicken breasts (10-12 ounces each)

2 ounces Parmesan cheese, grated (about 1 cup)

2 ounces cream cheese, softened (about 1/4 cup)

1/4 cup minced fresh basil leaves

1 small clove garlic

1/8 tsp salt

1/8 tsp pepper

2 tbsp extra virgin olive oil

Directions

1.      Pat the chicken breasts dry. Using a paring knife and starting at the center edge of one of the breasts, cut a slit into the breast leaving a 1 inch border around all sides. You will be stuffing the filling into this slit.

2.      Mix the cheeses, basil, garlic, salt, and pepper together until uniform. Reserve 1/4 cup of the filling. Divide the remaining filling into slit in each of the chicken breasts. Use toothpicks to cinch each of the slits closed.

3.      Heat a 12-inch skillet over medium heat. Add olive oil and heat until shimmering. Place the chicken breasts in the pan without crowding. Cook without disturbing until browned on the bottoms, about 3-5 minutes. Flip the chicken breasts and cook, covered, until a thermometer registers 160 to 165 in the middle of the meat, about 5-10 more minutes. Just before removing the chicken from the pan, remove the pan from the heat and spoon 1 tablespoon of filling over each breast. Cover and let rest for one to two minutes, or until filling is melted over the chicken breasts.

4.      Let chicken rest for 5 minutes before serving.

Low Country Boil

Ingredients:
6 quarts water
3/4 cup Old Bay Seasoning
2 lbs new red potatoes
2 lbs hot smoked sausage links cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 lbs large fresh shrimp, unpeeled

Directions:
Bring water and Old Bay Seasoning to a boil in a large stockpot.  Add potatoes and cook for 15 minutes.  Add sausage and cook for 5 minutes more.  Add corn and cook another 5 minutes.  Stir in the shrimp and cook until shrimp are pink, about 5 minutes.  Drain immediately and serve.  Serves 15 people

Parmesan Crusted Cauliflower

Ingredients:

1 lg. head of cauliflower steamed and cut into 1/3” slices

½ cup grated parmesan cheeseLoading...

Directions

1.      Heat oven to 350°F. Line 2 large rimmed baking sheets with foil or parchment paper and lightly coat or spray with oil. Arrange cauliflower on pans without overlapping.

2.      Sprinkle with cheese and bake on top rack until golden brown, about 40 minutes. Season with salt and freshly ground black pepper to taste.

Cream Cheese Stuffed Chicken

Ingredients:

4 chicken fillets
4 frozen puff pastry sheets
4 oz cream cheese (the firm kind)
few rashes of bacon
flat-leaf parsley
1 spring onion
1 large egg
pepper
salt

Directions:

Combine all everything except the first two ingredients. Cut approximately 2” slit in chicken breast and stuff with mixed ingredients. Wipe pastry sheets with egg and roll chicken in pastry sheet. Brush outside of rolled pastry chicken with egg and place in greased dish. Cook in preheated 400 degree oven for 30 – 35 minutes or until chicken is 180 degrees.


Ranch Dressing Pork Chops

Ingredients:

½ bottle ranch dressing (maybe more depending on quantity you’re fixing)

4-6 pork chops

Italian bread crumbs

½ cup parmesan cheese

2 tsp garlic powder

Directions:

Dip each pork chop in ranch dressing, coating thoroughly. Dip in bread crumb mixture until completely covered. Place on greased baking sheet and cook at 350 degrees for 30 minutes

Campfire Cones

Ingredients

1 ice cream cone

1 piece of foil big enough to wrap the cone

Chocolate chips

Butterscotch morsels

White chocolate morsels

Peanuts

Mini Marshmallows

Pretzel pieces

Directions

Create your own cone (adding what you want inside the cone) Wrap the cone in foil and heat over the grill. Cook about 5 minutes or until all chocolate pieces are melted.

Orange Chicken Stir Fry

Ingredients

• Sauce:
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon orange zest
• 2 large cloves garlic
• 1 teaspoon minced ginger
• optional sweetener like sugar, honey, agave, etc.
• Stir-fry:
• 1 pound chicken tender cut into cubes
• salt and pepper
• 3 tablespoons corn starch
• 4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
• olive oil
• 1/2 cup medium yellow onion, chopped

Instructions

1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
2. Taste the sauce and add your choice of sweetener to your liking.
3. Blend again for a few more seconds.
4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
5. Rinse the skillet clean.
6. Season the chicken with salt and pepper.
7. Add the corn starch and massage the chicken with your hands.
8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
9. Transfer the vegetables to a plate lined with a paper towel.
10. Wipe down the skillet until dry.
11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
13. Add the remaining vegetables and stir-fry them together for 2 minutes.
14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

Sweet Baby Ray’s Crockpot Chicken

Ingredients

4-6 boneless, skinless chicken breasts

1 bottle sweet baby ray’s bbq sauce

¼ cup vinegar

1 tsp. red pepper flakes

¼ cup brown sugar

1 tsp. garlic powder

Directions

1.      Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder

2.      Place chicken in crock pot (frozen is still ok) Pour sauce over chicken

3.      Cook on low 4 – 6 hours

Oven Baked Meatball Sandwiches

Ingredients

§  Sandwich rolls (cut with one side intact)

§  Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)

§  Pasta Sauce (homemade or jarred)

§  Shredded Mozzarella Cheese

Instructions

1.      Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.

2.      Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.

3.      Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.

4.      Bake until cheese is melted, hot, and bubbly.

Bourbon Street Chicken

Ingredients:

6 frozen chicken thighs
1 clove garlic, chopped (or 1 tbsp. granulated garlic)
1/4 tsp. ground ginger
1/4 c. apple juice
1/4 c. packed light brown sugar
2 tbsp. ketchup
1 tbsp. cider vinegar
1/2 c. water
1/3 c. soy sauce

Directions:

Place chicken thighs on bottom of crock pot. Combine remaining ingredients and pour over chicken. Cook 8 hours on low, then shred chicken in the slow cooker to a "pulled pork" consistency. Ladle over a bowl of brown rice.