Cheesy Mac - Kid Friendly Recipes

Cheesy Mac - Kid Friendly Recipes


It's funny how I try to improvise recipes for what I have in the house. Sometimes they turn out, sometimes they could be a bit better. I made up my own recipe this time based on what I had in the house and the kids loved it. I had to write down the recipe to make sure we don't forget! Then I thought I should share it with you!

3/4 pkg Tinkyada Pasta Joy Brown Rice Pasta - Penne (cooked)
1.5lb ground meat - browned
2 tablespoons dried onion flakes
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 Tablespoon dried minced garlic
1 Tablespoon dried grated garlic
1/2 Tablespoon sage (dried)
3oz cream cheese (diced into smaller pieces)
1lb or (1/2 block) 1/3 less fat Velveeta Processed Cheese


Cook pasta, drain and set aside with olive oil coating the pasta to prevent sticking.

Brown ground meat in a non stick pan(drain if excess fat remains) along with all dry ingredients. Add in cream cheese and Velveeta after meat is browned, let melt. Add in Penne pasta and mix. Serve warm. Simple, fast and YUMMY! :)

Penne Pasta - PRODUCT REVIEW

Penne Pasta - PRODUCT REVIEW


Over time we have tried many different kinds of gluten free pasta. I think we are always in search of a wheat like pasta consistency. Well, I think I finally found one...

The winner for Penne pasta is Tinkyada Pasta Joy Brown Rice Pasta Penne (with Rice Bran). I am not sure where I picked it up at but I know they sell it on AMAZON.

I did not cook it per the instructions. I cooked it like I have other gluten free pastas - for about 6 min and checked it for doneness (other gluten free pastas over cook very easily-I usually take pasta off a bit before it is done for this reason). Next time I will try it per the instructions. The instructions indicate you should boil for one to two minutes and take off the heat, put on a lid and let sit for 20 minutes. The instructions indicate that you can over cook this one a bit without worry. (interesting!)

We eat pasta a lot. That means I make extra when I cook. One test that we have come up with is to see if the pasta will stand up to reheating. This is the first one that does. It is definitely a keeper!

Try this recipe with this pasta Cheesy Mac - Kid Friendly Recipe

Muffin Mix - PRODUCT REVIEW

Muffin Mix - PRODUCT REVIEW

We are always searching for ways to help the kids feel like they aren't "missing out" on foods they had before they were diagnosed and our household went Gluten Free. As a result, baking is usually a late night event when all the household chores are complete.

Thus, we try different mixes to make the process a little quicker!

For breakfast muffins we have found a product we really like. We use King Arthur Flour gluten free Muffin Mix. It is a vanilla muffin base and my kids really like blueberries added. Obviously you can add whatever you have on hand - chocolate chips, apple pieces, raspberries, nuts, dried fruits, etc.

Their instructions to finish the tops with coarse sugar make the finished product look like they came from a bakery!

I have to say that the kids eat them so quickly I have gone to making them in the mini muffin pan so that I can include them in their lunches.

TIP - If you aren't going to eat them quickly, freeze them. The muffins get gooey if they aren't consumed quickly. In the freezer they keep very well. Just put them in the microwave with a microwave safe cup or mug filled with water and microwave on 1/2 power. I usually check it after 30 seconds as microwaves vary.

My ADD IN's - You know by now I can't leave well enough alone. When I first started baking gluten free my kids said what I was making from mixes wasn't the same sweetness as baking I did before. So, I have gone to adding things to the mixes.
For this mix, I add:

• 2 packets of Stevia in the Raw
• 1 teaspoon of vanilla
• 1/4 teaspoon of nutmeg
• 1 teaspoon of cinnamon

As always, I welcome your comments and suggestions!

NO GII Protein Bar - PRODUCT REVIEW

NO GII Protein Bar - PRODUCT REVIEW

Before we understood what was going on with my son's dietary restrictions, we were aware that he was borderline diabetic. Protein became something we sought out regularly. He would be fine one minute and the next his lips were white and he could barely walk. He frequently spoke of being dizzy.

I set out on trying to find protein bars we could stash here and there for emergencies. We tried a lot of bars and many really do taste like cardboard. Some are edible while others we choked down. The price became a factor as we needed to purchase them in bulk.

A lot of times we bought a box that the kids liked but they became tired of the same thing before the bars were consumed.

AFTER the Gluten Free diet was implemented, we were on a search for a new bar that didn't contain gluten. A friend suggested we try Hasselbeck's NOGII No Gluten Super Protein Bar. The bar we chose is 390 calories and contains 30 grams of protein. We chose the Chocolate Peanut Butter Carmel Crisp. I have to say it felt like we were eating a candy bar. It tasted great, had a great texture and was HUGE!

If they don't carry them in stores near you, feel free to go to www.nogii.com. Elisabeth has her bars for sale as well as cookbooks. She has a few Gluten Free recipes posted as well. There is a store locator by zip code for you to see if the bars are sold close to you. It seems even Walgreens carries them! I purchased mine at Market Street - a grocery store close to my home.

Lunch Box Idea #2 - Turkey Broccoli Slaw

Lunch Box Idea #2 - Turkey Broccoli Slaw served with Apple Wedges on the side.

I got this recipe from e-mealz at mealtimemakeover.com. The name really doesn't do it justice and I might have even skipped it but we really need some variation in the lunch area so we tried it out. The kids loved it and my husband did as well. It is worth the try!

1/3 cup balsamic vinegar
2 Tablespoons of olive oil
Natural sweetener Stevia equivalent to 2 teaspoons sugar
1/8 teaspoon salt
12oz package of broccoli slaw
1.5+lbs cooked turkey, cubed
1.5 cups seedless red grapes, halved
2 carrots coarsely shredded
1/8 teaspoon black pepper

In a screw top jar, combine vinegar, oil, sugar and salt. Cover and shake well. In a large bowl combine broccoli slaw, turkey, grapes and carrots. Add dressing toss to coat. Sprinkle with pepper.
Serve sliced apples on the side

My add ins
We add a bit more balsamic vinegar (you can test out your taste buds)
I used 2 packets of Stevia in the Raw for the sugar
We added 1/4 cup golden raisins
We topped with shredded Irish Cheddar Cheese
In the lunch box we kept the dressing separate for dressing at the lunch table
For the turkey we purchased 1/2 lb cooked Turkey - Jenny O brand
We made it another time and used cubed ham

I'd love to hear what you think!

Lunch Box Ideas #1 Spring Rolls

Lunch Box Ideas #1 Spring Rolls


Eating Gluten Free in a public school cafeteria is almost impossible. The lunch must be packed and brought to school. It becomes difficult to decide how to keep the lunch varied and interesting even though it isn't a hot meal. I felt like I was paid the highest compliment from my son who said, "Lunch is my favorite time of day at school. I look forward to what surprises are in my lunch box and visiting with my friends!" I guess I am doing something right even though I feel like I do a lot of the same things in rotations!

Idea #1 - Spring Rolls
I purchased Mékong Rice Paper and they have lasted for quite some time. You simply soak them in water for 5 seconds, lay them out on a cutting board or plate, fill them up and fold them. You will get better and better at folding them over time. Tight is better than loose. I bring the sides in first and then the top and bottom - that may help you the first time.
THE FILLER - anything you like that is gluten free - veggies diced long and thin, rice, lettuce, crab meat, ham, roast beef, left over chicken...it's really about your choices. The first thing I lay down is butter lettuce, then the fillings and then another piece of lettuce before rolling it up.
DIPPING SAUCE - Spring Rolls are a little dry since they do not contain condiments so a dipping sauce is always a plus. There are quite a few to choose from but my kids like what is traditionally served with spring rolls. We buy Blue Dragon Thai Sweet Chili Dipping Sauce. One of my children has an aversion to spicy foods and she tolerates this well.

Waffles & Pancakes MIX- PRODUCT REVIEW

We found a gluten free waffle and pancake mix that is better than any non gluten free we have tried. Again, if you prefer a different brand, please let us know so we can all try it!

Namaste Foods - Waffle & Pancake Mix
We have a hard time getting this at the store now for some reason. I assume it's because they are always out. From time to time I can find one at the back of the shelf but it seems to be scarce. I will have to try another store (two seem to consistently be out). If I get desperate I will see about ordering!

My add ins: (we double the recipe because there are 5 of us and usually have at least 2 extra over on the weekends)
- 2 packets of Stevia in the Raw
- 3 teaspoons of cinnamon
- 1/2 teaspoon of nutmeg
-1 teaspoon of vanilla
Sometimes we add in 1.5 cups of blueberries if we are making pancakes. This is an option you may like. My kids like for me to crisscross two pieces of thick, center cut bacon in the middle of waffle iron while the waffles are baking. I know it sounds weird but it really is good! The waffles are amazingly crips on the outside!

Banana Bread (Nuts optional) - PRODUCT REVIEW

Banana Bread Mix - PRODUCT REVIEW

One of the things that I find we miss most are things others call "Comfort Foods". Baking Gluten Free is probably one of the hardest things I have tried to master. I would say I have failed quite a few times. I have tried mixes that don't turn out, have a strange consistency, etc. When we find one that works, we tend to buy it over and over again. If you have a mix for Banana Bread that you prefer over the one we have chosen, please feel free to leave a comment. I would love to try something new but when it works, we just don't mess with it!

The Really Great Food Company has an incredible Gluten Free Banana Bread Mix.

My Additions -
1 tsp of vanilla
2 packets of Stevia in the Raw
1 EXTRA cup of overripe bananas (sometimes it is a little less - I just use what I have on hand. The recipe calls for 1 cup but I think at a minimum I would put in 1.5 cups for our taste)

Try it and let me know what you think! This doesn't stay around very long at all. If something happens and a loaf gets missed and it is starting to get a bit old, we use it for french toast!

Chocolate Cupcakes - PRODUCT REVIEW

Chocolate Cupcakes - Gluten Free - PRODUCT REVIEW

The twins turned 12 and wanted cupcakes. My daughter can eat whatever she likes but her brother can not. We were busy with family in town and working on Thanksgiving foods so I needed a short cut. I used the Betty Crocker Gluten Free Cake Mix - Devils food and it was amazing. No one knew they were gluten free and everyone was asking for me when we were out. Leave it to me to do a bit more to the recipe to "enhance" it....the additions are below.

2 Stevia in the Raw packets (I get complaints that the GF mixes are not sweet enough)
1/4 cup Kahlua
1 Tablespoon instant Coffee

You can choose the icing of your choice... my kids wanted strawberry!
We made mini muffins and regular size cupcakes - these would be good made ahead and frozen. You could ice them as you needed them. A nice lunch box surprise or for when a child that is GF sensitive has a birthday party to go to - they don't have to do without the cake!!

Loaded Baked Potato Soup - Recipe

Loaded Baked Potato Soup - Crock Pot Girls Recipe

With the cooler weather we decided on a soup for dinner! It was a huge hit at our house and I thought you would enjoy mainly because of the ease of clean up and the fact that it is done in the morning and you are set to go for dinner.

The recipe came from Crock Pot Girls on Facebook. It is the first recipe of theirs I have tried.

Recipe:
6 large baking potatoes, peeled, cut in 1/2 inch cubes
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced or pressed (I used 6)
1/4 cup butter
2.5 teaspoons salt (I use sea salt)
1 teaspoon pepper
1 cup cream or 1 cup 1/2 and 1/2 (I used one can of evaporated milk)
1 cup shredded cheddar cheese
3 tablespoons chopped fresh chives (optional)
8 slices bacon, cooked and crumbled
cheese, for sprinkling

Directions:
1. Combine first seven ingredients in a large crock pot; cover an cook on HIGH for 4 hours or Low for 8 hours (potatoes should be tender)
2. Mash mixture until potatoes are coarsely chopped and soup ois slightly thickened.
3. Stir in cream, cheese and chives.
4. top with sour cream (if used), sprinkle with bacon and more cheese.

My kids like crackers with their soup - we prefer Glutino Gluten Free Crackers - original

Seared Tilapia with Herbed Tomatoes

Another of the E-Mealz Gluten Free recipes...We made this one for dinner. I like the E-Mealz recipes because I end up cooking with ingredients I wouldn't have thought to otherwise. Of course, I always anticipate that it won't work out but more often than not I have been very pleasantly surprised at the outcome. I have trouble finding some of the ingredients listed at our local Walmart and sometimes have to substitute or go to a different store. The recipes feed 5 average portions and I have a 15 year old and two - almost 12 year olds. Lately they are all eating larger quantities so sometimes I buy extra. Worst case scenario - we have left overs for lunch!

Seared Tilapia with Herbed Tomotoes
4-6 tilapia filets (we used Swai filets because we couldn't find tilapia at Walmart)
salt & pepper to taste
2 T Olive Oil
2 tablespoons butter
2 tablespoons mirin
1 Onion, diced
2 garlic cloves, minced
1 T capers, drained
1/4 t dried basil, 1/4 t tried oregano, 1/4 t salt
14.5 oz can diced tomatoes, drained

Pat fish dry; season with salt and pepper. Heat oil in a large skillet over medium high heat, cook fish 3 to 4 min on each side or until flaky. Transfer fish to warm platter. Add butter, mirin, onion & garlic to skillet, sauté until translucent. Stir in capers, basil, oregano and 1/4 t salt. Reduce heat to low, add tomatoes, cook, and stir occasionally. Approximately 10 minutes. Top fish with tomato sauce.

We served this with baked potatoes! It was very, very good!

This was our first time to try Swai and based on how inexpensive it was and how good it was, I would probably continue to substitute for tilapia! I found that they are a kind of catfish. Read the label for origin as you want it to come from the U.S.
http://news.consumerreports.org/money/2009/01/swai.html

Gluten Free Dressing - Recipe

Gluten Free Dressing - Recipe



This is our go to dressing. If we run out we always have the ingredients to make some more. I hope you like it as much as we do!

EASY GF Dressing
1/2 Cup Balsamic Vinegar
1/4 Cup Water
2 Tablespoons Olive Oil
2 Packets Stevia
4 Drops Tabasco Sauce
1 Tablespoon Parsley

Mix all together. Best if it has time to sit but you can use right away. Mix before each pour.

About Me

About Me
I am the mother of three, a singleton and twins. I love to cook and help others. I volunteer as much as possible as well as shuffle my children around.

For the purposes of this blog, I think it is important to know. I have been blessed with kids that love a variety of foods. They were eating Thai food when they were 2. They love Japanese, Chinese, Thai, Tex-Mex, Mexican, Salvadorian, Italian, Middle Eastern and American foods. If they haven't had the opportunity to try a dish from a culture not listed above, they would love to. The list is definitly not exhaustive...more of a generality. If your child has limited food lists they prefer to eat from, you may want to read through the recipes to see what will work.

As a family we are gluten free due to several having stomach issues. I suffered from stomach problems and found my children did as well. The twins were born 7 weeks premature and each suffered from different medical issues. The boy twin had the stomach problems. We went through all kinds of testing that wouldn't rule out issues or rule anything in either.

It was suggested by a friend to try a gluten free diet. I read books, I read every article I could find on the internet and felt like I could dive in and try.  Man, I quickly found that I was overwhelmed! The markets were full of gluten free items but which one's to try. AND they were expensive!! I waded through a large selection so far and will be happy to give product suggestions based on what we have tried and enjoyed. We have tried some stuff that we wouldn't want to purchase again. It always feels like money wasted! Maybe we can save you from that dilemma.

I have always loved to cook! As far as the Gluten Free diet goes, I have only stopped short of determining the science behind bread baking at this point. Some people call themselves "foodies" but I am a "cooking junkie". I read cookbooks in my spare time. I love to read cooking magazines.
I have some sort of a sixth sense when it comes to spices. I have always felt very comfortable throwing out the measuring spoons! Not good for conveying to other people. I am changing my ways in order to help you cut costs and time.

It only took five days before we saw huge positive changes in our son. His stomach problems went away, he started actually eating instead of nibbling, his runny noses lessened and his sugar sensitivities seemed to disappear. Within three months of going on a gluten free diet, he had gained 10 pounds and grown 5 inches. Prior to this, he would go years without any height or weight change. The entire family is gluten free and we all feel better. For some of us it is a bloating or gassy feeling that has gone away. For other's it is more profound. It's obvious that a child realizes the difference when at 11 years old they read labels, asks questions and realizes that even a single bite leads to days of feeling bad. When a Gluten Free diet is EASY, there's no reason not to try it if you are having symptoms. It will be my job to make it easy.

If you like what you see, please spread the word on Facebook, twitter and through group sites. I look forward to your feedback and tips as well.

How It All Began!

How It All Began!
I'm sure we can all remember the long road to discovering we had a gluten intolerance. The road that was chocked full of misdiagnosis! My story is similar to yours, I am sure.
Truthfully, I can't remember a time I didn't have trouble with my tummy. Sorry if it's "TMI" but if you can relate...long sessions in the bathroom, pain and eventually food aversion! Over time I gained new issues related to my hormone cycle - severe cramping, passing out, nauseousness, and irregular cycles.
I thought this was normal! Can you believe that? My mother had similar problems so I always assumed if it wasn't like that for everyone then it was just the genes I inherited!
The ER visits became quite frequent and were usually followed by antibiotics and a hospital stay. I had ruptured cysts on my ovaries over and over again.
The doctors thought I was faking, my parent's began to believe I was faking and I was starting to wonder what was really wrong with me. Maybe everyone felt this pain but it didn't hurt them like it hurt me. Maybe I had a very low pain tolerance. It was frustrating for me to think that anyone thought I wanted to be sick all the time. Looking back I had a cold all the time as well. At the time, I knew it could have been allergies but I was always told it was a cold. We lived in Beaumont, Texas near refineries so I always assumed the "cold" issues were from pollution.
I went off to college and ended up in the ER over and over again. My mother made me move colleges and go to school closer to her because she just couldn't help take care of me hours away. In the end, I had missed so much school that I had to sit a semester out.
I moved schools to find that it was a commuter school. I wasn't going to make friends without joining a sorority. Yes, I was probably the oldest person going through Sorority Rush but it didn't seem to phase me. During Rush I ended up in the hospital again. I got out just in time to finish up Preference Night.
After joining the sorority, I ended up in the hospital several more times. I had more Laproscopic surgery than anyone should. To be clear, I actually had it done so much that I had to have my belly button worked on the last time to try to get it's normal shape back.
After one laproscope surgery; in which they cleaned up ruptured cysts for the "upteenth" time; I immediately felt the pain again. I insisted that the OB/GYN understand that whatever she kept fixing wasn't the source of my pain. Her husband was a general surgeon so she opened me up once again and WAH LAH! He saw immediately what he assumed was the culprit all along. I had had chronic appendicitis for probably a good eight years.
The appendix was gone but there were more complications. I was diagnosed with Chron's disease. The general surgeon had seen my intestines and called in a GI doctor. So now, I wasn't in pain but I was learning that my bathroom troubles were serious. An illness that there is no cure for and no way to know what the quality of life would be later.
FAST FORWARD...I had children of my own and they have stomach problems. Tens of thousands of dollars worth of tests later, we still don't have an answer.
DING, DING, DING, DING...a friend has been reading about Gluten Sensitivities and and knows the struggles I am having with my son. She gives me a book and I am astounded! Wow! All of the symptoms I have are in the book. All of the symptoms my son has are in the book. Why hasn't this been diagnosed correctly?
EASY...we changed our diets and it changed our lives! 
GIVING BACK...In my readings, I found that 50% off the population is gluten sensitive and doesn't know it. Learning the ropes has been expensive! This blog will give you product reviews, recipes and information all in one place. I welcome your feedback and only ask that you pass on the blog site to others - post it on your Facebook, tweet about it and tell anyone you can. This will allow me to spend the time reviewing the products, trying out new recipes and searching for new information to share!