Kid Friendly- Gluten Free -Snacks {Lazy Mom Approved}

Since being GLUTEN FREE what we eat has changed.  Our kitchen has done a 180....Our snacking habits have too.

We are definitely eating a better quality of food and the quantity has lowered considerably.  I am not sure why that is, I guess whole foods fill you up faster and longer than all those gluten rich crackers and cookies do...

So, here is a list of what we eat from breakfast to lunch to after school snacks.  They are all quick, simple, and kid friendly.  If it is something I cook, I cook it in mass and keep extra in the freezer.  I will update this list with recipe links and pictures as I make the next batch of goodies.  Most is pretty self explanatory though...

BREAKFAST

• Yogurt with Honey Nut Chex crumbled on top.
• Super Fancy Fruit and Yogurt Parfait   {Picture}
• Pamela's Muffins, I add blueberries or bananas to the batter.  Make 2 batches at once.  Kids nuke for a minute and YUMM, breakfast is done.
• Eggies To Go Cups {Recipe coming soon}

 LUNCH

• Cut Cheese Stick in half (width) & wrap w/ Lunch Meat. x2
• Kabob Skewer loaded with Black Olives, Grape Tomatoes, Peperoni, and Chunks of Cheese.  Could add other pizza topping...
• Waffle PB&J...I make a huge batch of waffles, she eats them like bread.  I've used GF Bisquick Mix and Pamela's mix, so far the Bisquick was better for waffles.
• LEFT OVERS...I bought Avery one of those $15 Thermos way back in the day...it is the best!!!  It keeps her lunch warm for hours!!  I nuke her food in the morning fill up the thermos and tada her lunch is done!!  

SNACKS

• Popcorn Chex Mix {My Favorite}
• Popcorn with any topping
• Fruit, Fruit, Fruit...LOTS of Fruit!!
• Rice Cakes with Jelly {Avery's Favorite}
• Bananas drizzled w/ Hershey's Syrup {Cole's Favorite}
• Veggies, Veggies, Veggies....LOTS of Veggies!!

POPCORN CHEX MIX

Pop 1 bag of Microwave Popcorn.

In a gallon sized baggie add  the following:

1/2 cup Wal-Mart Brand Trail Mix.  Mountain or Indulgent

1/2 cup Honey Nut Chex

1/2 cup Rice Chex

Now add the popped popcorn, be sure to leave the unpopped kernels out of the mix.

Seal and shake well to mix up....

Eat and enjoy!! 

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Potato Soup in 1 Hour!

If you pay any attention to my Meal Plans, you will have noticed, I have completely been astray this week...oh well, schmit happens.

In South Texas, one of our cold fronts is a nice Spring day to most.  No matter where you live, temperature dropping below 50 degrees and being wet and rainy all day, is a great excuse to cook up some bone warming, comforting soup.  

Baked Potato Soup is my most favorite soup of all.  It is so rich and creamy.  One little cup will fill you up for hours, and if cooked properly you really can taste all the flavors of a Baked Potato.

I have been playing with this recipe for years.  I do that...I am really not a go by the book cook.  As you can tell.  My measurements are in chunks and handfuls.  I use what I have on hand and make due with what the outcome is, most times it is really very good.

So I present to you Potato Soup in about an hour...

6-8 Roughly peeled and chopped baking potatoes.
Boil in  4 qts water with a generous amount of salt.

Once the largest chunks of potato are starting to get tender, pour out 1/2 of the water.  Add a large chunk of Velvetta, 1 stick of butter, 1 qt Milk, 1 box of Broth (chicken or veggie), 1 handful of Bacon Bits and Sharp Cheddar Cheese, and 1 wooden spoon full of sour cream.

Stir all of that together until the Velveeta has melted and the sour scream is completely blended into the soup.  Now add whatever seasoning you like.  I keep it simple..Salt and LOTS of Pepper.   Simmer and stir till you are ready to eat.

If your soup is not as thick as you would like you can add a pinch or two of Instant Mashed Potatoes or more Velveeta.

If your soup is too thick, add more milk and/or broth.

Serve with Cheese and Bacon Bits.

*I have added left over steamed chopped veggies many times and it is always very very good.  I chop them with my Pampered Chef hand chopper until they are tiny little pieces.   It is a great way to get more veggies in and use up leftovers :)

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Bob's Chicken Noodle Soup

My husband likes to take over the kitchen about once a week.  Do I complain...hell no!!  On occasion he makes some pretty tasty dishes.  My favorite is his Chicken Noodle Soup.


Here is what you need:
1 Handy Dandy Slow Cooker
3-4 Chicken Breasts
Bag of Noodles (any shape)
Chicken Stock
Carrots (as many as you like)
Celery (2-3 stalks)
Onion (1 small)
Garlic
Mrs. Dash
Salt & Pepper


We have a LARGE family sized slow cooker, so everything is based on filling and feeding a family of 4 with plenty of leftovers.  You can adjust this to the amounts you need.

Fill crock of slow cooker with 4-6 cups Chicken Stock.
Chop Chicken and Carrots into bit sized chunks and add to broth.
Slice Celery and dice Onion, then add to broth.
Add a table spoon or so of minced Garlic. 
Season as much as you'd like.  My husband thinks Mrs. Dash seasoning is the best in the world and goes a bit crazy with it...
Cover and set to high about 4 hours.

When soup is done---
       Cook noodles in a separate pan.

To Serve----
       Each Bowl gets a scoop of noodles, then a slotted spoon of meat and veggies, then a ladle of broth.

Eat and Enjoy!

NOTES--

I know it seems funny to cook and serve it all separately.  My husband has a few quirks from childhood, we all do...just to give you an idea of where he is coming from.....His mother would cook a can of whatever on Monday and still be serving the leftovers on Friday.  My poor, sweet, husband had no idea that green beans were suppose to be CRISP.  So, we have hardly any canned food.  Left overs have to be a completely different meal.  And I own no Tupperware small enough to hold 2 tablespoons of mac-n-cheese.

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Quick & Easy Enchiladas

Do you have left over Taco Meat??  Do you LOVE Mexican food as much as we do?  Do you want a quick filling cheap meal idea?

Well, I've got one for you...

Preheat oven to 350.

Dump a large can of Rotel and a Chunk of Velveeta into a medium sauce pan. Stir well.


Once the cheese is almost melted, dump the left over Taco Meat into the pan.  Stir Well.   I used Hamburger, but this can be made with any meat you have on hand.




Spray a baking dish with oil and put a layer of corn tortillas in the bottom of dish.  You could also use stale chips.  I am using both in this dish.

Now, layer one third of the meat mixture, and a good sprinkle of shredded cheese.
Repeat layers like a lasagne, ending with a topping of shredded cheese.  Cover with foil.  Bake for 20 minutes.  Uncover and bake an addition 10 minutes.

Serve with Sour Cream, Pico de Gallo, Avacados, Rice & Beans, Salad, anything really.


Super Duper Easy!  Super Duper Yummy!

Enjoy :)

Also linked up at the Sleepy Sunday Linky Party

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Just a Little PSA

Okay, I am gonna be informational today...and if any of you are gluten free experts, PLEASE feel free to correct me if I have miss spoken or interrupted the information incorrectly.

It has been just over a month since we have been GLUTEN FREE....I say that with a cringe, because I am sure we aren't completely gluten free.  If there was a black light for gluten it would go off like crazy...But, we are as gluten free as we can get at the moment.  It has been a struggle.  Not impossible, and truly not extremely hard, just a hassle.  It is a pain in the bleep.  I am sure if I was one of those mothers who woke up every morning at the butt crack of dawn to make my children breakfast and iron their clothes, being gluten free wouldn't be that big of a change.

But I am not that mom.  I have never been that mom, and for the last month I have been trying to channel that mom...it hasn't always been successful.

I sometimes think.."if we lived in a big city this would be so much easier!"  I've lived in several big cities and have seen the greener side of the fence.  My britches are too big for this tiny town.  Yes, I admit, I have big city envy.  But then I go to my local gas station and they ask about Avery, or I see a restaurant owner at Wal-Mart and she offers to order tiny packets of Ranch Dressing for me.  Maybe being in a small town where everybody knows your name is a good thing in this situation.  Maybe they will all learn exactly what gluten is and how to treat people who are Gluten Intolerant.  It really isn't that uncommon!  In my tiny town of 9,000 people I know of 3 people who have gluten issues.  Two adults at Avery's school and Avery.

I will be stepping on my soap box now....

I have learned more about gluten in the last month than I ever thought I would need to know.  I have learned more about cooking than I ever wished to know.

I have also never wanted to scream at people like I have wanted to in this last month.

This piece of information takes 5seconds to learn...the world NEEDS to learn this...
 

If a person has ANY form of GLUTEN INTOLERANCE coming into contact with gluten in any way is BAD.  Gluten destroys the villi in their intestine, continued exposure can cause severe life threatening damage to the intestine.

How hard is that to understand?  Why are people so asinine about  something so cut and dry.  NO CONTACT AT ALL....  Yeah, that means crumbs.  So, no you can't cut your gluten cake and then use that knife on Avery's GLUTEN FREE cake.

People understand a peanut allergy.  Is it because it is right in your face, you see the person's lips turn blue so you think...."oh, wow, I guess they really couldn't have peanuts."

Here are the symptoms that Avery gets when she eats something with gluten in it.

Immediate--30 minutes

Gas & Bloating

Headache

1-4 Hours

Cranky

Hungry Again

Stomach Cramps

Diarrhea

Arm and Leg Pain

4-10 Hours

Tired

Unfocused

Diarrhea Continues

Headach Returns

You are right.  None of the above symptoms are detrimental to her health.   IF, it was a ONE time issue.  We have all had diarrhea once or twice.  It is uncomfortable, we deal with it and move on with our day.  

But, she has long term effects of gluten as well.  

Anemia: unable to absorb vitamin B12 & iron.  

Bruising: giant black ones worthy of a call to Child Protective Services, because she was not absorbing vitamin K.

Muscle Weakness: She has virtually no upper body strength and is constantly complaining of cramps in her calves.

So, no, Avery doesn't go into anaphylactic shock if she eats gluten.  We don't carry an Epi-Pen, but I do know where every bathroom is in the tri-city area, also which ones are the cleanest.  I have really scary pictures of a bruise Avery got when her brother was goofing off and pushed her into the door frame. And I can tell you that at exactly 3:30 she will be laying down in her room for about 20 minutes because she is soo tired from her day at school. 

For anyone who is a tiny bit curious about Celiac Disease, there are really good resources to learn more information.  You may not have it, you may think it is all hype, you may not give a rats ass, but I would be failing my daughter if I did not try to inform at least one person on what this truly is and how it affects her future.  

Thank You for reading.  Thank You for taking the time to learn something about our family. 

Alisha




Just a note...
Avery is diagnosed with Gluten Intolerance. After several failed trips to her pediatrician, I brought her along with me to one of my appointments. My doctor asked me several questions about her diet, what I thought her symptoms were, and then more specific questions about symptoms. We did not do any other tests. There are several that can be done. At this point, I do not see the need to have them. I have removed 99.9% of the gluten from her diet and I have seen a 99.9% improvement.

I am still eating gluten when I am not with Avery. I have a doctor's appointment in March and want to have the blood work completed. I have many of the symptoms that are listed on the Celiac Disease Foundation website.

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Eggies To Go

I have been making "Eggies To Go" since the kids were babies and I was a working momma trying to get us all out the door at 6:30 in the morning.

There really isn't anything new about this recipe, if you typed muffin tin + egg into google you'd probably get 5,000 just like this.  But it is always fun to have a reminder.  And hopefully I have a few tricks up my sleeve...

Before our Gluten Free Days, my husband would wake up on Saturdays and make a HUGE breakfast for us all.  Scrambled Eggs, Pancakes, Tator Tots, Bacon, Biscuits, Toast, you name it...he made it.  He loves breakfast food.

So you can imagine, we always had lots of leftovers!

I would pull out my mini muffin tins and go to town!!  I made them all different and ALWAYS lined the tin with paper cups.  Easy clean up and Easy transport!!

So here are my Eggies To Go variations and pointers.

If you are using left over scrambled eggs---add cooked eggs in a bowl with 2-3 scrambled raw eggs.  Will go further, and Keeps cooked eggs moist while cooking.

While building your cups preheat oven to 350 degrees.

MOST CUPS Taste great with the addition of fresh Spinach, Onions, Tomatoes,Pico de Gallo, or mushrooms.

Ham Cups--- Line tin with a slice of ham, fill 'bowl' with eggs and cheese.  Add Onion, Peppers, & Tomato for a Denver Omelet Cup.

McCup---Layer bottom of tin with syrup soaked pancake, then crumbled up sausage, then scrambled eggs.

Tator Cups---Break up tator tots and mix with eggs, fill tin about 1/2 full, add meat and cheese of your choice.  Very good with just the eggs and tators.

Biscuit Cup---Break up a biscuit, add bacon bits, green onions, and cheese to cup.  Drizzle with just enough raw egg to coat....YUMMM

Spinach Cup---Scrambled Eggs mixed with a little cottage cheese and spinach.  Feta and tomatoes are great in this cup!!

Once you have all of your muffin tins ready to go, pop it in the oven for about 5-10 minutes.  This all depends on if you used fresh eggs or you are making this from a leftover breakfast.

When everything is all cooked together, cheese is nice and bubbly, take out and let cool for a few minutes.  Place all of your egg cups in an air tight container in the fridge.

On Monday morning when everybody is running late and you can't find your keys, pop a few cups in the micro and breakfast is done.

Enjoy!!

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Meal Plan {8-14} Making Dough...

Making Dough....Bread Dough that is...

I finally have all the flours and a loaf pan. Yeah, I didn't even have the pan....Seee, I told you I was not a "Martha" before all this started!!

This week I am going to try making a loaf of bread. I am also going to make a Chebe Pizza Dough Mix, and I'm using a Bob's Red Mill Mix to make garlic knots. All 3 of these bread items are from different flour mixtures, so that we can do a taste test and see what we like better. We are also having 3 pasta meals, again all with different brands of pasta.

Trying to decide which products we want to keep a large stock of is hard!  But I have done all of the number crunching, and it really would be beneficial for us to take advantage of the Amazon Subscribe & Save.  I can save about $3 per box on Bisquick.  I still need to double check the prices at my local Health Food Store on the specialized GF products, but just the gas of having to drive over there would save me $10.

I have had GREAT success with the Pamela's Products. I have make her chocolate cake, and several batches of muffins and waffles. She is definitely a keeper when it comes to stocking the pantry.

*Just an FYI, I am  posting a link to my grocery list.  I created this document about 6 months ago and it has been such a handy tool.  If you'd like a copy just send me an email.  Okay, back to the Meal Plan...



Meal Plan February 8th - 14th...  

**Carried Over from Last Week**

Monday (2/6): Puffy Tacos {Didn't make last week}

                                                                                                

Tuesday (2/7): Tuna Casserole {Changed from last week}

Wednesday (2/8): Lemon Butter Shrimp over Pasta w/Garlic Knots

Thursday (2/9): Pizza Pockets {Chebe pizza dough}

Friday (2/10): Chicken Spaghetti *Recipe to come

Saturday (2/11): {Crockpot} 15 Bean Soup w/ Sausage

Sunday (2/12): Your On Your Own {leftovers}

Monday (2/13): 7 Layer Taco Bowls

Tuesday (2/14):  Not Sure, Maybe Going Out

Avery's Lunches

Banana Muffins, Waffle PB&J, PIZZA Kabob's, and Crunchie Yogurt



SNACKS / Sweets
Strawberry Fudge
Peanut Butter Cookies

I must be doing something right....
Today my husband said he was really enjoying all of this home cooked food I was making. Then he went on to say, "I really liked that soup. You could make more soups. They're good."

He is so funny! This is a man who WILL NOT eat left overs AT ALL. Hates them, grew up on them, and refuses to eat them now. But wants me to make more soups....why so I get stuck eating the leftovers for a week...Gahhhhh!!! Have I mentioned before how much we need a deep freeze!! 

Menu Inspiration--  

Menu Plan Monday over on Organized Junkie.

This Chick Cooks

Six Sisters' Stuff

TipJunkie

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Colby Jack Chicken

I love OutBack Steak House.  

I love Alice Spring Chicken.  

I HATE Mushrooms!!

So, one day I was digging through my cabinets trying to think of a creative way to cook chicken for the 20th time in a month....Here is what I came up with. . . .

Here is what you need:
Chicken Breasts
Bar-B-Que Sauce
Real Bacon Bits
Shredded Colby and Monterrey Jack Cheese Mix
14 oz. can Rotel (Tomatoes & Green Chiles)--Drained
Green Onions


Cooking is Quick & Easy!

Preheat oven to 400 degrees.

Plug in your grill to warm up.

Okay now for messy fun...Pound your chicken till it has doubled in size.  To cut down on mess you can place chicken into a gallon sized ziplock (but really what fun is that).

Grill chicken till no longer pink then place on foil lined cookie sheet.

Top each chicken breast with bbq sauce, cheese, spoon of  Rotel, bacon, and then sprinkle with green onions.  Bake until cheese is melted and bubbly.

ENJOY!!!

I Party Here
 

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A Better Zuppa Toscana

I have eaten the 'All You Can Eat Soup and Salad' more times than I would like to admit.

Zuppa Toscana is my most favorite soup of all the Olive Garden Soups.  I could eat it all day long.  Well, that and the Salads.  

When I find a food in a restaurant that I love and want to eat over and over again, I go home and try to recreate that dish.  Sometimes I succeed and sometimes it is a big giant fail.


I have found a few copykat recipes, but in my opinion they are close but just not close enough to the real thing.


Here is my recipe for aYUMMY Zuppa Toscana!

1 pound Italian sausage
4 large russet baking potatoes sliced in 1/8 inch slices
2 cloves garlic, minced
2 cups chopped kale or Spinach
1 cup chopped carrots
2 14.5 ounce cans chicken broth
2 quarts water
1/4 cup cream or milk
Italian Seasoning
Garlic Salt
Pepper


In large soup pot (4 quart), slice 4 russet potatoes(remove about 1/2 of the skin) and boil.  Once the potatoes are almost done, drain 1/2 the water.  Add a large can of Chicken broth and a package of frozen spinach (or kale).

At the same time

Remove casing from 1lb of Italian Sausage and brown.  Crumble as it cooks.  Add 2 cloves minced garlic, Italian Seasoning, Garlic Salt & Pepper.  Add a handful of Chopped or Shredded baby carrots.  


Add this to the soup pot.  Add 1/4 cup milk or cream.  Stir it all together and let simmer for about 20 minutes.

Serve with Garlic Bread and a sprinkling of your favorite Italian Cheeses.  

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset


 

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Cole's Favorite--Mini Meat Loaves

We eat a lot of comfort food.

Neither my husband nor myself have a very adventurous palette.  I taught myself how to cook, so I have perfected foods that you'd find in our small town cafe.

I sometimes think I need to expand my abilities, but then my children ask for their favorites, so that is what I make.  After eating my classic comfort dinners it is hard to find reason to expand into the unknown.  My dishes are really good.  My kid's say I am the best cook in the world...can't argue with that!

So tonight I offer you Mini Meatloaves.  One of my son's favorite meals.  I was not thinking I would write a post about this recipe until I was almost done, so I don't have pictures along the way...sorry
 
Here is my meat loaf recipe.
1lb each of ground beef and turkey
1/2 small onion
1 celery stalk
10-12 baby carrots
1 egg
1/4 cup milk
1 cup rice chex
1 can tomato paste

Preheat oven to 350.
In food processor pulverize the rice chex, adding  whatever seasonings you prefer.  (we use Montreal steak, Parmesan, garlic salt & pepper)

Dump that out into a large dish for baking.  Throw the onion, carrots, and celery, into the food processor,  chop till little tiny pieces.  Not mush, but about the size of peanuts.

Dump that into the dish with crumbs.  In a bowl mix egg and milk, them poor over veggie mixture.

Now add the meat to the dish and get your hands dirty.  (ya might wanna remove jewelry and wash hands first)

You really wanna mix it up good, specially the two types of meat. Once mixed well, form into equal sized smushed balls.  Top with a little tomato paste.  Cover dish with foil and bake for 30 minutes.

After 30 minutes check for doneness, should be no pink in the inside of the fattest loaf.   If still pink in center cook a little longer covered.  Once no longer pink---Uncover and bake for an additional 15-30 minutes depending on how 'crispy' you like your loaves to be.

*TIP*  I use the giant (throw away) foil turkey roasters to mix and cook my meatloaf in for several reasons:

1. They are always free with coupons at my grocery store
2. They are big enough to mix all the stuff up in 
3. No clean up
4. I can bend one end into a point to drain all the grease out.

I always drain the grease out 1/2 way through cooking.

Serve with cheesey mashed tators and steamed veggies.  My kids love this meal and always ask for seconds.  What are some of your children's favorite meals?  What is one of your classic diner/cafe dish?


Thanks so much for stopping by today!

Alisha

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