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mificharmonic_tabbyI recently tried two different brands of gluten free frozen meals and was not deeply impressed. The "bettergoods" meals I tried were just fine but of course I'm hoping for better than "just fine". And the meal from "Blakes" was a confused mess of really great and icky.
I have really enjoyed most of the meals I've gotten over the years from "Amy's" and I have no complaints about any of them. I was just hoping to widen the possibilities for those times I defaulted to something frozen from the freezer instead of having to actually cook myself.
So, what brands available in north american grocery stores do y'all have experience with and like eating??
mificApparently this is a “thing” on some social media at present - who knows why as it’s pretty basic and something I’ve made before across the years. But anyway, here’s my version of the recipe.
Prep Time: 15 mins | Servings: 6-8
( Read more... )nerakrosemific( Read more... )
reeby10mificsoniajesse_the_kmakes 12–15 balls, 3–5 servings
prep 30 - cook 40
2 large eggs
1 lb ground turkey
1/2 c grated parmesan
1/2 c minced fresh parsley
1 c GF rolled oats
1 Tbs olive oil
1 Tbs tamari
2 Tbs red wine vinegar
1.5 Tbs ground basil
1 tsp salt
1/2 tsp ground mustard
mificpanisdeadmificnerakrosejesse_the_kEasy, quick high protein meal. My microwave is 1600 watts; see notes below on adjust timing for your microwave’s power.
( zap and snack )
highlyeccentricmific
mificmificmificServe them together - the flavours are a nice contrast.
mificblood_of_tiamatmificAs mentioned, I had some technical difficulties with this recipe. It was hard to get the timing just right and it was fiddly trying to get the wrappers to stick and seal. You can put them back in the oven briefly to help with this, though.
On the plus side, they were delicious, as the cheese wrapper is tastier than a bland pasta one. But overall, I think they're probably a little too fiddly for me to bother with often, although making them probably gets easier with practice.
jesse_the_kModified from Helen’s recipe at https://scrummylane.com/greek-lemon-oregano-chicken-crispy-potatoes
Lemon zester
Lemon juice squeezer
Large roasting pan at least 9" by 15" by 1"
Spatula
Meat thermometer
1000g skinless boneless chicken thighs (or breasts, or both)
800g potatoes halved into wedges [note 1]
2 Tbs/30ml olive for the pan
4 Tbs/60ml olive oil for the marinade
1 lemon zest & juice [note 2]
2 tsps/10ml each dried oregano & basil
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