Archive for the ‘Under $10’ Category
In our ongoing search for wonderful one-skillet meals, we decided to try a more Tex-Mex flavor rather than our usual Cajun red beans and rice variations. This got a big thumbs up from all of the taste-testers here, as well as some very intrigued onlookers as our taste-testers were eating their leftovers for lunch.This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 1-2 TBS cooking oil (canola or olive)
- 1 medium onion, diced
- 3 cloves garlic, minced or pressed
- 1 1/2 lb boneless chicken, diced (approximately). We like chicken thighs, but it works with chicken breasts, too.
- 1 1/2 cups rice (basmati cooks quickly, but you can use any type)
- 1 28oz can diced tomatoes
- 1 28oz can black beans, or 2 14oz cans black beans
- 2 tsp cumin
- 2 tsp chili powder
- 1/8 tsp cayenne pepper
- 2 pinches kosher or sea salt
- a couple grinds of pepper
- 1 bay leaf
- 1 1/2 cups water
Method:Warm a large skillet over medium heat. Sauté onion and garlic until they begin to soften.Add chicken and spices to the onion and garlic, and cook stirring frequently until chicken is browned.Mix rice, beans, tomatoes, and water into the skillet. Mix well, and keep stirring until the liquid comes to a boil.Turn down the heat to medium-low and cover the skillet. Let simmer for 20 minutes, test rice for doneness, and serve with a side of steamed vegetables or a salad. Yum!
Sometimes money is tight for everyone, and if you are following a gluten-free or allergy-safe diet, food can get really expensive! This is especially true if you end up buying prepared foods, but it’s also true for others who cook every meal. I take joy in the canned products we can eat – beans, water chestnuts, tomatoes, etc. A few little shortcuts make meals a lot easier. This is my kick-off recipe in my “Under $10″ category. Yummy, quick, and not expensive. Enjoy!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, and South Beach friendly recipe (without the rice).
This is one of my favorite “Under $10 for 5 people” meals. This is a big hit here, especially the rice. My youngest daughter calls the bean sprouts noodles!
- 1 1/3 lb beef. Don’t buy “Stir Fry Beef”, buy a lean, boneless cut (London Broil works well) and slice it yourself.
- 1 medium sized onion, diced
- 1 knuckle sized piece of ginger, skin removed and minced or grated
- 2 cloves garlic, minced
- splash canola (or other cooking oil)
- 2 cans pre-sliced water-chestnuts
- 1 large can bean sprouts
- 1 head broccoli, cut into small florets
- GF soy sauce (La Choy, Braggs Amino Acids, or Wheat-Free Tamari work well)
- 1 1/2 cups uncooked jasmine or other rice
Slice the beef into thin strips (1/8 – 1/4 inch) about 2 inches long. Set aside.
Start cooking the rice, according to package directions.
Heat the oil in a wok or large skillet over medium-high heat. Add onions, garlic, and ginger, and sauté until tender.
Add beef, and stir quickly. OXO Good Grips Tongs are a great way to move the food around easily.
When the meat starts to brown, add the broccoli. Shake some soy sauce over the meat and veggies (just enough to add flavor, people can always add more at the table).
When the broccoli starts to turn dark green, add the drained water chestnuts and drained bean sprouts.
Quickly stir it all together, until it is all hot. Bring to the table with rice and extra soy sauce. Yum!
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