Autumn Menu Ideas 3

I have had a few requests for some basic, easy recipes for parents with toddlers just starting out. I’ll try to think about it and do a post in the next week or so. In the meantime, here is my menu for next week, which includes a few more simple “one dish dinners.” Most of these have no or few special ingredients:

Roasted Chicken and Autumn Vegetables

1 acorn squash, halved, seeded and sliced into ½ in. pieces
1 lb. baby bella mushrooms, sliced
1 large red onion, sliced into ½ in. wedges
8 garlic cloves, crushed
4 bone-in chicken breast halves
4 sprigs fresh rosemary
1 TB olive oil
salt and pepper to taste

Preheat oven to 375. Combine squash, mushrooms, onion, and garlic. Toss in oil. Season with salt and pepper, roast until veggies are heated through, about 15 min. Meanwhile, lift skin of chicken, place 1 rosemary sprig under skin of each breast. Season with salt and pepper. Place chicken on top of vegetables and continue roasting another 35 minutes.

Variation:
Replace the acorn squash with yellow squash, sliced in half. Substitute the mushrooms with cherry tomatoes sliced in half.

(We love this versatile recipe, which came from Martha Stewart, though I can’t recall which book. You can replace the veggies with whatever combination you have on hand and it turns out great every time. You can also roast chicken thighs with the same method.)


Pesto Chicken Pizza

Take your favorite GFCF pizza crust, top with your favorite home-made pesto (sans cheese), and leftover chicken slices. Throw in a few sun-dried tomatoes, if you like, and some toasted pine nuts. Heat at 425 for about 15 minutes.


Potato Ole Omelet (from The Moms’ Guide to Meal Makeovers)

2 TB olive oil
2 cups shredded hash browns (fresh or frozen that have thawed)
2 cups mixed red/yellow/green bell peppers (either sliced or diced)
1 tsp. onion powder
½ tsp. garlic powder
½ tsp. salt
6 large eggs
¼ cup milk substitute (I use rice milk)

Heat 1 TB oil in a large nonstick skillet. Add the potatoes, peppers, and seasonings. Stirring frequently until veggies are tender, about 10 minutes. Meanwhile whisk together eggs and milk substitute in a large bowl. Add the cooked veggies to the eggs, and stir to combine. Heat the remaining oil in the skillet. Pour the egg mixture back into the skillet. Reduce heat to medium until omelet turns golden brown on the bottom, about 3-5 minutes. Preheat broiler. Place skillet under broiler (make sure your skillet handle is not plastic!). Brown until top turns golden, 3-5 minutes.


Imagine Butternut Squash soup

mixed salad with Glutino Crackers

A super easy meal! If you haven’t discovered the Imagine soups, they are organic, tasty, and most are dairy-free. The Tomato and Basil soup is a favorite at our house too. The also have a good Creamy Potato and Leek that is dairy free. Nice for nights you don't feel like cooking or a quick hot lunch.


Hungry Kids Goulash

4 cups brown rice, cooked
1 lb. lean ground beef
1 large carrot, shredded
2 cups corn kernels (canned or frozen, thawed)
One (26 oz) your favorite tomato pasta sauce (we like Muir Glen)

Cook ground beef and carrot in a large non-stick skillet until no longer pink, about 5 minutes. Drain excess fat. Add the corn and pasta sauce. Stir to combine and heat through about 5 more minutes. Serve over the rice.

Variations:
Replace the rice with Tinkyada rice pasta of choice or mashed potatoes. If you think you can get away with it without the Prince or Princess noticing, shred a little fresh spinach in the food processor and add to the pasta sauce for an extra veggie kick