Celiac disease is no picnic
Elizabeth Hasselbeck wrote "The G Free Diet."
People who must eat a gluten-free diet because of celiac disease know it isn’t easy. Gluten, which is present in wheat, is found in many common foods. Most types of bread, pasta, pastries, cake and a host of other foods can make people with celiac disease very sick.
At home with gluten-free diet
While it may be hard to find items that fit in a gluten-free diet, you can make delicious, inexpensive meals at home. Don’t make keeping your kitchen stocked into a payday loan emergency. Erin Chase at $5 Dinners has gluten-free versions of hundreds of recipes. Here are my three favorites.
1. GF Pizza and Carrot Sticks
Yes, the GF in this recipe stands for gluten-free.
Ingredients
GF Pizza Crust ($1.25)
Pizza Sauce ($.50) Half a jar
2 cups Cheese ($1.50)
20 or so slices of pepperoni ($.35)
1/2 bag of Carrot Sticks ($.50)
GF Pizza Crust
GF Pizza Dough Package (yeast included), 2 eggs, 2 T EVOO
Directions
1. Make GF dough according to package instructions.
2. Bake crust for 6-7 minutes at 350. Then add sauce and cheese, bake another 15-20 minutes.
3. Serve with carrot sticks.
2. Chicken and Tostones
Ingredients
1 whole chicken ($4.40) Will use the meat for 3 different meals, so will divide cost by 3…$1.47!
1-2 tsp garlic powder ($.05)
Salt/Pepper
2 plantains ($.66)
1 cup white rice ($.20)
Salt/pepper
Ketchup ($.20)
2-3 cups of canola oil ($1 or less depending on the oil)
Directions
1. Place whole chicken in crockpot with 1-2 cups of water. Season chicken with salt, pepper and garlic powder. Cook on low for 8 or 10 hours.
2. Prepare tostones: Peel the skin from the plantains. Cut into 1.5-inch chunks. Add plantains to hot oil (I set mine on #7 on the burner’s dial). Fry for about 5 minutes. Remove from oil with slotted spoon and place back on cutting board. Smash plantains with potato masher or large rolling pin. Once smashed, return to hot oil and fry again for 4-5 minutes. Remove from oil with slotted spoon and set on paper towel to rid of excess oil.
3. Bring 2.5 cups of water to boil. Add 1 cup of white rice. Return water to boil, then reduce heat and cover. Simmer for 20 minutes. Fluff with fork and serve. Season with salt and pepper.
4. Once chicken is cooked, let it cool for about 10 minutes before handling. Cut off as much chicken meat as you can. Save juices and bones/carcass to make broth.
5. Serve Chicken pieces with White Rice and Tostones and Ketchup.
3. Chili Topped Potatoes
Ingredients
4-6 small white potatoes ($1.29)
1/4 lb ground beef ($.45)
1 cup red, black beans (mixed) ($.30)
1 can tomatoes ($.69)
1-2 cloves garlic ($.10)
Chili Powder ($.59)
S/P
1/2 cup shredded cheese ($.42)
1/4 Cantaloupe ($.59…or less…I got a whole cantaloupe for $1.25 the other day!)
Directions
1. Soak beans in water overnight. Cook beans covered with at least 1″ water for 1.5 – 2 hours, until tender. Save a little juice and drain off the rest.
2. Brown ground beef, or I use beef leftover from spaghetti or other ground “beefy” meal! I try to plan menus so I can get 2-3 meals out of one ground meat tray. Cook and save a few days, or freeze if it can’t be used right away.
3. Combine beef, beans and juice. Add tomatoes, chili powder, crushed garlic, S/P, and any other spices you like!
4. Roast whole potatoes or boil quartered potatoes. Once cooked, pour chili over the top. Top with cheese.
5. Serve with refreshingly sweet canteloupe slices.
