Tuesday, November 30, 2010

What can I Make for suppers that doesn't use wheat or sugar and limited dairy.?

My husband has lyme disease and has been told by the doctors to stay away from wheat and sugar and limit dairy. What on earth is he going to eat? And what am I going to cook for him? How can I please his diet and my 2 year old! I want to make chicken tonight but every recipe has either flour, bread crumbs, or BBq sauce which has sugar in it. Please help!

Answer on What can I Make for suppers that doesn't use wheat or sugar and limited dairy.?

All I could come up with from my limited selection were these-

Rosemary Chicken Breasts

Prep: 10 minutes
Marinate: 30 minutes
Cook: 8 to 10 minutes
Serves: 4

4 skinless, boneless chicken breasts
5 cloves garlic, minced
2 tablespoons minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
? teaspoon salt
? teaspoon freshly-ground black pepper
2 tablespoons olive oil

1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)

2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.

Personal note: I like to cook these longer, until the marinade becomes caramelized.


Split Pea Soup

1LB (about 2 – ? cups) green split peas
6 cups chicken or vegetable stock
2 tablespoons butter
1 teaspoon salt
1 whole clove (yes, a clove – not a clove of garlic)
1 medium onion, chopped
1 celery rib with leaves, shopped
1 small clove garlic, minced
1 carrot, chopped
1 small potato, unpeeled and diced
1 cup diced cooked ham

Wash and sort the split peas. Put them in a 6-quart kettle with all the other ingredients except the ham. Bring to a boil. Lower the heat, cover the pot and simmer, stirring occasionally to keep the peas from sticking to the bottom of the pan, for 2 to 3 hours. The peas and vegetables should be very soft and begin to fall apart. The thicker part of the soup will tend to sink to the bottom of the pan and should be stirred up before serving, or you can puree the soup before serving. Stir in the ham about 5 minutes before serving.

Yield: 6 to 8 servings


Rosy Beans & Rice

? cup tomato juice
? cup quick-cooking rice, uncooked
1 can (19 ounces) Campbell’s Chunky Bean & Ham soup

In large saucepan, over medium heat, heat tomato juice to boiling. Add rice. Remove from heat. Cover; let stand 5 minutes.
Add soup; heat through.

Makes 2 ? cups or 2 servings

For one serving, substitute a 10 ounce can and halve remaining ingredients.

Source: Campbell’s Souper Mealtime Recipes