This Week's Menu (Jan 7 - Jan 11) and Chiles Rellenos Quiche

** Check out Suzanne's GF blog today at TimesUnion.com she's featuring some cupcakes that I made over the Christmas holidays!! We can't eat them this month, but you can bet we're having them on my birthday in March!! **




Michael with my great-grandmother, you remember her iron skillet don't you?

Happy New Year!

I'm so glad to be back to a weekly menu plan! As Mary Frances said in her menu plan last week, it's amazing how having a meal plan can help you to feel organized! Even if you don't make everything you have planned, you have all the groceries ready and necessary for all of your meals! It's incredibly convenient and helpful!!

This is the first week of our Sugar Free January. We hope you have a wonderful week! We'll have some special features on the blog later this week along with a recipe for oyster stew and a delicious (sugar free) walnut cheesecake!

The ingredient of the week in the gluten-free menu swap is parsnips, a winter vegetable similar to a carrot! We'll be having this on Friday night in a hearty beef stew! Check out the cute new layout of Natalie's great blog along with other gluten-free menus this week!!!

This Weeks Menu (Jan 7 - Jan 11)



Monday
Mary Frances' Black Bean Enchiladas
Mexican Brown Rice
Fruit Salad


Tuesday
Roasted Chicken (my favorite!!)
Homemade Caesar Salad
Baked Sweet Potatoes


Wednesday
Carrie's Favorite Homemade Oyster Stew
with Crispy Cheddar Crackers
(Michael will be eating a frozen pizza... party pooper!)


Thursday
Natalie's Thai Chicken Wraps (will be using agave nectar in the peanut sauce instead of sugar!)
Mandarin Orange Salad


Friday
Oven Beef Stew with Carrots, Parsnips, and Celery
Served Over Brown Rice Noodles


Breakfasts and Baked Goodies
Leftover GF Blueberry Muffins
GF Cornbread (leaving out the sugar)
Baked Oatmeal (using agave nectar and applesauce instead of brown sugar)
GF (Sugar Free) Walnut Cheesecake (to take to a friend's house on Friday night!)


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I'm sharing this excellent quiche recipe with you today because I am absolutely in love with it! It's simple, easy, cheesy, makes it's own crust and is so flavorful. I love Mexican and Hispanic foods, and this was a way to incorporate that flavor in a simple quiche. I based this recipe off the a similar recipe posted by Abby, one of my favorite fellow NC bloggers! I made this on Saturday night and Michael gave it 3 1/2 stars out of 5... I think he wanted actual meat in it! I enjoyed it with crumbed tofu and gave it 4 1/2 starts out of 5!

From the original recipe, I halved the amount of cheese (too much cholesterol) and used crumbled tofu in place of the ricotta cheese called for. I also added pimientos, which I love and they add great color! I agree with Michael that crumbled bacon or sausage would also be fantastic in this quiche. (But I loved it meat-free too!)

I hope you'll enjoy this as much as I did!




Chiles Rellenos Quiche

• 2 (4 oz.) cans diced green chiles, drained

• 2 Tbsp diced pimiento peppers

• 2 cups sharp cheddar cheese

• 2 cups milk (I used reconstituted dry milk)

• 1 cup GF all purpose baking flour mixture (See note below)

• 4 large eggs lightly beaten

• 1 cup extra firm tofu crumbled (about 1/2 - 3/4 a standard cube)

• 2 tsp. chili powder

• 2 tsp. cumin

• 1 tsp. garlic granules

• salt/pepper to taste

Directions:
Preheat oven to 350 degrees. Coat a large casserole dish or 13"x9" baking dish with cooking spray. In a large bowl mix milk and eggs together. Whisk in GF baking mix and spices. Add chilis, pimientos, cheese and tofu. Pour into prepared baking dish. Bake uncovered at 350 degrees for 45 minutes or until knife inserted in the middle comes out clean. Let stand 10 minutes before cutting.

For a printer friendly version, click here.


NOTE: Click here for the recipe for my Gluten Free Master Baking Mix.

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Check back later this week for more recipes and an interview with our fabulous
Gluten-Free Mommy!!

For More weekly menus of all diets see: