Calico Beans

On Wednesday this week, I really was not doing well. My nausea hit a new height for me and combined with mini headaches to make me feel miserable. I didn't want to have my husband get take out. Part of doing this log is to keep me on course of us eating home cooking as much as possible and to keep unnecessary spending down. So I adjusted my menu plans for the week and made my easiest recipe, Calico Beans which is a family recipe shared to me by my dear friend who has her own cooking blog. Since it is her recipe, I contacted her and got her permission to post it. She does not have it on her blog, so I think this may be the first time this version is posted anywhere, though similar versions will likely be out there.

Basically, Calico Beans is a sweet chili/bean soup. You do not put in any peppers or have it simmer overnight as most ingredients come from a can. The only thing I recommend cooking ahead of time is the ground beef and bacon so that you don't have to do it the might of. Where the recipe says to cook the onion in bacon grease, I just use a bit of olive oil. You can also change out what kind of beans are listed or add more as you desire to make a larger batch or to change up the flavor.

The recipe
Calico Beans
Ingredients

1/2 pound Ground Beef         2 tsp Wine Vinegar
1/2 pound Bacon         1 large can Pork & Beans
1 cup Onion, diced         1 15 ounce can Kidney Beans, drain and save
1 tsp Salt         1 15 ounce can Butter/Lima Beans, drain and save
1/3 cup Brown Sugar 1 15 ounce can Black Beans, drain and save
1 tsp Mustard, dry 1 15 ounce can Garbanzo Beans, drain and save
1 can Tomato Sauce
1/3 cup Catsup

Directions

1. Cook ground beef, drain and set aside.
2. Chop bacon in to 1/2 inch pieces. Cook bacon, drain, and cool on paper towels. Reserve 2 tsp bacon fat.
3. Using bacon fat, cook onions until tender.
4. Into a pot put all cooked in ingredients into pot, using reserved “bean” liquid mix until desired consistency.
5. Simmer covered for about 20 minutes until HOT. Serve with cornbread as desired.

The Verdict

I'm not bothering with the "My Opinion" or "My Husband's Opinion" sections on this one because I have been making this recipe since before I got married and my husband frequently requests it. This recipe is also originally gluten free and dairy free so no adjustments need to be made in that regard. I will make a note however, that you should always double check the ingredients label for the can of pork & beans and just make sure that no gluten was used as a binding agent for the sauce they made. Outside of that, this is easily a 5 out of 5 Stars recipe and we will make it often!

I cook large amounts of bacon bits at a time whenever I prep for this recipe as it is always good to have bacon on hand

The Calico beans after it was done simmering in the pot

I served this with Gluten-Free Sweet Cornbread topped on it as well as on the side.

You can visit this site for the recipe for Gluten-Free Sweet Cornbread (Dairy Free Option) that I use which is seen below.

Instant Pot Sesame Chicken

I need to backtrack a little and explain my silence for this week. As part of my fertility assistance I take a prescription of progesterone for the last ten (10) days of each of my cycles. This is the second month since I started taking it. I have a side effect from it that makes me incredibly nauseous for most of those ten days and zaps my energy as I try to ignore said nausea and continue about my business. As a result, I don't always have the energy to make much of a dinner let alone do a write up about it after. I am making up for it today as I currently have good energy and motivation to get things done. ^^

This last Tuesday I made Instant Pot Sesame Chicken from julieharringtonrd.com. It was a very easy recipe and is great for beginners of the instant pot! The only adjustment that really needs to be made is to use gluten free soy sauce. Since it is such an easy adjustment to make, I will only put the recipe down once and put opinions below it.

The recipe
Instant Pot Sesame Chicken
Ingredients
1 pound boneless, skinless, chicken breast, cut into bite-size pieces
2 tablespoons cornstarch, divided
1 tablespoon + 1 teaspoon sesame oil, divided
1/4 cup low sodium soy sauce
1 1/2 tablespoons ketchup
pinch of red pepper flakes, optional
1/4 cup honey
2 tablespoons water
2 teaspoons sesame seeds

Directions

1. In a small bowl, combine 1 tablespoon of cornstarch with a pinch of salt and pepper. Toss chicken to evenly and lightly coat.
2. Preheat the Instant Pot and set to “saute”. Add 1 tablespoon sesame oil. Once the oil is hot, add the chicken and saute for 3-4 minutes, to brown.
3. Stir in soy sauce, ketchup, and red pepper flakes, if using. Place the lid on the Instant Pot and seal the valve. Set to manual and 3 minutes cook time.
4. When done, use the quick pressure release. When most of the steam is released, remove the lid. Add the remaining 1 teaspoon of sesame oil and honey. Stir to combine.
5. In a small bowl, whisk together the remaining 1 tablespoon of cornstarch and water to make a slurry.
6. Set Instant Pot back to saute, stir in the slurry and continue to stir as the sauce thickens to desired consistency, about 2 minutes.
7. Top with sesame seeds.
8. Serve over rice and steam broccoli.

My Opinion

When I made this I wanted to put in the bit of kick that the red pepper flakes would have, but I did not have that ingredient so instead I put in a pinch of Cayenne pepper. I found it absolutely delicious! The right amount of kick and no bad aftertaste. This is definitely a new favorite of mine! I also got myself a large container of gluten free soy sauce and teriyaki sauce. I wasn't able to find the large bottles at my local store so I got them from amazon and linked them for you above. For me, it is completely worth it. I love those flavors too much to give them up.

My Husband's Opinion

My hubby also loved this dish. He compared it to the version that was at Panda Express for a limited time saying that it wasn't as sweet as what was at Panda's, but that he did like the difference. He wants me to make it again soon. ^^

Final Verdict

With everything this dish has going for it, it's hard not to love it! It's easy to prepare. With clear instructions and few ingredients, it could be made on the fly if you needed something in a hurry. The only thing I would really like to point out is that for my husband and I, this recipe makes the perfect amount for just the two of us. If you have a larger family, I would recommend at least doubling the recipe. All in all though, this is my first 5 out of 5 Stars. It more than earned it!

What it looks like in the instant pot before serving

A delicious bowl of food to enjoy at home.

Explaining My Food Planning & Weekly Menu Jan 27, 2020

Last week I posted about two recipes that I adjusted. I had planned for at least one other recipe adjustment. Unfortunately, I had a health issue come up. I had my first migraine and boy did it Kick. My. Butt! I spent much of the weekend in a slight fog after on the verge of a headache. Still am. Don't worry, I checked in with my doctor, who wants to hear from me if it happens again. With the medical team I work with and my husband, I am in great hands. ^^

I thought I would take some time to tell you about how I plan my meals. If you are not much of a planner, don't worry. On many things, neither am I. When it comes what I eat however, I have to be. If I don't plan, I become lazy, which before I made this dietary change meant fast food. I don't like doing that now because I have limited fast food options, so I make a weekly plan for what I want to make for dinner for my family of two. I always plan from Monday to Sunday because the Sunday choice is always leftovers or dinner at someone's house. I begin planning either Friday or Saturday then go shopping for any needed groceries after work on one of the two nights. It makes things a lot easier for me.

I don't bother planning breakfast or lunch because they are both already always planned.
Breakfast: Plain oatmeal, fruit, and occasionally a piece of cornbread to give some variety
Lunch: I choose from 3 things

1. Vegetable Soup with a protein added (usually chicken)
2. Gluten free corn dogs I discovered at my local Winco
3. Tamales topped with dairy free sour cream

I always have some sort or side with my lunch. Generally it's carrot sticks if I'm having options 2 or 3. Corn bread goes nicely with option 1. I also enjoy occasionally having chips or rice with any of them.

This week's menu is a pretty standard one that I have done in the past. I do have a few items that will need allergy adjustments. I also my not stick to the full plan. Sometimes, things change. It's a part of life. ^^ Anyway, here's what I'm making this week:

Dinner Meal Plan

Week of 27 Jan 2020

• Monday - Sesame Chicken IP (Instant Pot)
• Tuesday - Chicken Slop AAN (Allergy Adjustments Needed)
• Wednesday - Meatloaf AAN, CP (Crock Pot)
• Thursday - Calico Beans - Recipe from a friend. Need to check with her before I would post it on here
• Friday - Spaghetti Squash with Cauliflower Alfredo Sauce
• Saturday - Day Night - This means we eat out. If you want, I can talk about where I go out eat and how I make it work for me, but for the most part, this is a night for just me and the hubby.
• Sunday - Leftovers, Hubby will be out of town visiting family. I'm not cooking when I will have plenty of options to work with leftover from the week.

There you have it. My menu for this week. If you are ever interested in a recipe that shows up here but I don't post about it, that means either I didn't require allergy adjustments or I didn't end up making this week but will make it another time. Ask me about it. I will be happy to let you know what's going on and share the recipe if you would like. If you don't ask, I'll never know to tell you. ^^ Have a great week! See you soon!

Slow Cooker Beef and Broccoli

Today's recipe is another family favorite that I had to tweak to make gluten free as it doesn't require any dairy products to make. It is an easy fix, but not one that many people know is needed.

When I went dairy free I was happy to find that I could order just about anything I wanted at my favorite Asian food restaurants because they do not cook much with dairy. Then. . . I went gluten free and everything did a 180! Looking over the various things in my fridge to see what I could no longer use, I discovered a sad truth: There is gluten in soy sauce. Not all soy sauce has gluten. You can buy gluten free versions, but wheat is a very typical ingredient in soy sauce sold in America. That means I cannot eat anything cooked with soy sauce unless the restaurant uses gluten free soy sauce. So anything that I want to eat from Asian culture I will need to make myself at home. So I started with beef and broccoli. A really easy recipe when done in the crock pot!

The recipe I use comes from Tasty.

The original recipe
Slow Cooker Beef and Broccoli

Ingredients
for 4 servings

2 lb sirloin steak, or boneless beef chuck roast, sliced thin
1 cup beef broth
½ cup low sodium soy sauce
¼ cup brown sugar
1 tablespoon sesame oil
4 cloves garlic, minced
4 tablespoons cornstarch
4 tablespoons water
1 head broccoli, cut into florets
white rice, cooked, for serving

Directions

1. In the crockpot, whisk together beef broth, soy sauce, sesame oil, minced garlic, and brown sugar.
2. Place slices of beef in the liquid and toss to coat.
3. Cover with lid and cook on low heat for 4 hours.
4. After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot, add the broccoli and gently stir to combine.
5. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
6. Serve with warm white rice.
7. Enjoy!

Allergy Friendly Version

Slow Cooker Beef and Broccoli

Ingredients
for 4 servings

2 lb sirloin steak, or boneless beef chuck roast, sliced thin
1 cup beef broth
½ cup gluten free soy sauce
¼ cup brown sugar
1 tablespoon sesame oil
4 cloves garlic, minced
4 tablespoons cornstarch
4 tablespoons water
1 head broccoli, cut into florets
white rice, cooked, for serving

Directions

1. In the crockpot, whisk together beef broth, soy sauce, sesame oil, minced garlic, and brown sugar.
2. Place slices of beef in the liquid and toss to coat.
3. Cover with lid and cook on low heat for 4 hours.
4. After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot, add the broccoli and gently stir to combine.
5. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
6. Serve with warm white rice.
7. Enjoy!

My Opinion

So I made a boo boo when I made this tonight. I accidentally doubled the amount of brown sugar putting in a half of a cup with the recipe called for a fourth of a cup. It was quite the error, but it didn't seem to effect the recipe as much as I was afraid it would. The only difference I noticed in tonight's food was that it tasted more garlicky than usual. I still liked it, but I think I will reduce the amount of garlic next time. 

My Husband's Opinion

It tasted a little bit sweet, but it was still good. He would definitely have again which was evidenced by him having seconds tonight. ^^

Final Verdict

I think that I am going to have to revisit this section when I have made the recipe with the correct amount of ingredients. Right now, tonight, I will say 3 out of 5 stars. I still love the recipe and will make it again. but I need to improve it.

How they look coming out of the crock pot and rice cooker

I've gotta say, I love eating with chopsticks!

Slow Cooker Chicken Taquitos

Tonight I made Slow Cooker Chicken Taquitos courtesy of Chop Secrets. I loved this recipe before I went gluten and dairy free. I have to admit, I was worried about whether or not this would work as an AF recipe. Remember, you will never know until you try!

This is a beautifully simple recipe. Put four (4) of the ingredients into the slow cooker, cook for the designated amount of time, add another ingredient, roll into tortillas and cook in the oven for an additional 10 minutes in the oven. The results are a delicious and healthy dinner! The question is, can the recipe be gluten and dairy free? Let's find out!

The original recipe
Slow Cooker Chicken Taquitos
Ingredients:
2 Uncooked chicken breasts
1 Packet taco seasoning
7 oz Cream cheese, cubes
1/4 CUP Water
1 1/2 CUPS Shredded cheddar cheese
Taco-sized flour tortillas

Directions:

1. Place chicken breasts in a 2-3 quart slow cooker. Sprinkle with taco seasoning, add cream cheese cubes, and water.
2. Cover and cook for 6-8 hours on low, or for 4-6 hours on high.
3. Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add cheddar cheese, and stir to evenly coat the chicken.
4. Preheat oven to 400°F.
5. Then spoon shredded chicken into the center of the flour tortillas.
6. Roll tightly, and place on a parchment-lined baking sheet.
7. Spray generously with olive oil spray.
8. Cook in preheated oven for 8-12 minutes, or until tortillas are crisp.
9. Enjoy!

Allergy Friendly Version

AF Slow Cooker Chicken Taquitos

Ingredients:
2 Uncooked Chicken Breasts
1 Packet (1.2 oz) Taco Seasoning
8 oz Dairy Free Cream cheese
1/4 CUP Water
1/2 CUP Dairy Free Sour Cream
Corn Tortillas

Directions:

1. Place chicken breasts in a 2-3 quart slow cooker. Sprinkle with taco seasoning, add cream cheese scooped out of tub into many chunks throughout Crock-Pot, and water.
2. Cover and cook for 6-8 hours on low, or for 4-6 hours on high.
3. Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add sour cream, and stir to evenly coat the chicken.
4. Preheat oven to 400°F.
5. Then spoon shredded chicken into the center of the corn tortillas.
1. The tortillas will work best if you heat them before scooping.
6. Roll tightly, and place on a parchment-lined baking sheet.
7. Spray generously with olive oil spray.
8. Cook in preheated oven for 8-12 minutes, or until tortillas are crisp.
9. Enjoy!

My Opinion

This is going to become a go to recipe for me! It was before I went dairy and gluten free and I am so glad that it can stay that way! The only difficulty that I had was using the corn tortillas. The tortillas kept ripping. I tried heating them up in the microwave, but they still ripped in the oven while cooking. To be honest, I'm okay with that. I can totally live with it. I will try working with fresh tortillas too.

My Husband's Opinion

He says, "It's good!" 😄 When I first asked him while we were eating dinner, he acted all adorably and went to get seconds. He said if I could do anything different, he would ask for some of the taquitos cooked with flour tortillas. He prefers the taste of the flour tortillas to the corn tortillas. It makes sense. He isn't on a gluten and dairy free diet. I can do that for him.

Final Verdict

This was an outright success! 4 out of 5 stars! Will definitely be making it again soon!

What they looked like right after I pulled them from the oven

Mine are on the left and hubby's are on the right. Each is topped with the person's preferred sour cream and there is a side of bean chips.