Manic Monday

We made it through our first day of back to school Gluten Free. Anna Kate's new lunch box, which resembles a construction workers lunch pail but much cuter, was stocked better than HEB. She had breakfast, snacks, lunch, more snacks and who knows what else. Only one meal to cook tonight and the kids were so-so on it. I rather enjoyed it but it was more suited to my pallet I suppose. Emily hasn't made it home to try it yet.

For Dinner:
Chicken a la Chicken with Vegetable Medley and Rice
And yes, it's Gluten Free!

What I used:

20 oz of chicken breast strips, fresh, not frozen
4 oz of Pacific Foods Free Range Organic Chicken Broth
8 oz of water
2 tbs of EVOO
8 oz of White Minute Rice
2 yellow squash
1 medium white onion
8 oz sliced fresh mushrooms
sea salt and dried cilantro to taste

OK, you know the drill. Start the 8 oz of water boiling. Put the oil in the sautee pan after it reaches a medium heat. About the time you add the oil, the water is boiling. Add the rice, remove from heat and cover. That part is done. Easy, right? Now the oil is ready. Put all your chicken in the sautee pan and season with cilantro and sea salt. Cook for 4 minutes on each side or until the middle of the thickest strip is 170 degrees. That's Fahrenheit. Celsius would be a bit ridiculous. While you are waiting on the chicken to cook, rough chop your veggies and wait for the chicken to be done. As soon as that happens, put all the veggies in with the chicken. Cook for two minutes and then the magic happens. Add the chicken stock, a little more sea salt, reduce to a low heat and cover for 10 minutes. After the time has elapsed, everything is ready. Take off the lids, give one final stir and serve chicken and vegetables on top of the rice and don't forget to ladle some of the extra goodness in to the bowl to soak into the rice.

I continue to meet and hear of people who are living Gluten Free lives and I appreciate all the stories and well wishes. Compared to what we were faced with, this is definitely a blessing.