For those of you that don't know, I'm a part of a program called PEP (Personalized Eating Plan). It's not a diet, it's a personalized eating plan. When I follow it, I do well. (Imagine that!) Problem tonight was I was starving when I got home. I had left-over gluten-free pasta, so I decided to use a recipe I have to make mac and cheese. I thought I would share it with all of you.
2-3 cups of cooked gluten-free pasta
1/4 cup parkay (the spray kind)
1/4 cup gluten-free bisquick
1 TBSP honey dijon mustard
2 cups fat-free milk
2 cups fat-free cheese
On medium heat, cook the parkay, the bisquick, and the mustard on low while blending with a whisk. Once blended, turn the heat up to medium and add the milk, while continuing to whisk. After a few minutes it will thicken, add the cheese and continue to stir. Ok, word of warning here, fat-free cheese gets sticky fast! But it still works, which is why I'm posting this recipe. Once every thing is well blended and mixed, it will begin to thicken. Place the noodles in a square pan (9x9) and pour the cheese mixture over. Mix it all together and place in a preheated oven at 350 degrees for 20 minutes. I have to say I was surprised that it turned out as well as it did. Sometimes fat-free stuff doesn't taste all that great, and add gluten-free to it, and well, you get the idea. Again, this was pretty good!
Tuesday, February 7, 2012
Thursday, January 5, 2012
Living gluten-free
Hi everyone! Just wanted to give an encouraging word to those of you living gluten-free. We have been doing this For so many years now that I often forget how challenging it was when we first started. So I wanted to share what I do when I'm feeling discouraged and frustrated with the gluten-free way of life. First, I start googling websites for fun, easy, gluten-free recipes. Second, I often times go to the library or a bookstore and pick up a few gluten-free cookbooks (usually ones with lots of pictures!). And thirdly, I get creative! I find a recipe and start cooking! And I allow myself to make mistakes. When you are taking care of yourself emotionally, then having fun and enjoying yourself is what really matters. If what you're making turns out good, then great! If not, chalk it up as a lesson learned. Sometimes I'll make something just like I was suppose to, but it tastes terrible! Remember, gluten-free isn't who you are, it's how you live. You are a unique individual with many gifts and talents. So go have fun!
Tuesday, January 3, 2012
Loving left-overs!!
Today I decided to get creative and use what I could find in the refrigerator. (Might have something to do with reading The Millionaire Next Door and hearing that millionaires aren't wasteful.) My hubby and I had made some salsa with some seasonings and a couple of cans of tomatoes, but it tasted more like tomato than salsa. It has been sitting in our refrigerator for a week. Well, today, I decided to make tomato soup with it! I ran it through the blender, added a little fat-free half-n-half, a little garlic powder and cilantro, oh, and a splash of taco bell sauce. Guess what??? It was yummy!! My 19 year old was super impressed!!
The next left-over yummy was made from gluten-free cinnamon rolls!! I made them last Thursday, and although they are yummy, they are a bit dry. (Nothing a little homemade icing didn't fix though!) I had about 10 rolls left. I crumbled them up and put them in a round cake pan. I then took 2 egg beaters, 3/4 cup fat-free milk, 1 cup of sugar, and poured it over the crumbled up bread. I mixed it all in and topped it with cinnamon. I baked it at 400 degrees for 10 minutes. I will admit, it seems as though it needs vanilla ice cream to top it off, but it is delicious!! I'm also thinking that a fruit filling would be good underneath it! Like a cobbler.
I do want to share that I didn't always get creative in the kitchen. I used to be very intimidated and fearful I would mess up. I have learned that messing up is ok and that sometimes the best creations come from our mistakes! So get creative! Read cookbooks, watch cooking shows, and rule you kitchen! You can do it!
The next left-over yummy was made from gluten-free cinnamon rolls!! I made them last Thursday, and although they are yummy, they are a bit dry. (Nothing a little homemade icing didn't fix though!) I had about 10 rolls left. I crumbled them up and put them in a round cake pan. I then took 2 egg beaters, 3/4 cup fat-free milk, 1 cup of sugar, and poured it over the crumbled up bread. I mixed it all in and topped it with cinnamon. I baked it at 400 degrees for 10 minutes. I will admit, it seems as though it needs vanilla ice cream to top it off, but it is delicious!! I'm also thinking that a fruit filling would be good underneath it! Like a cobbler.
I do want to share that I didn't always get creative in the kitchen. I used to be very intimidated and fearful I would mess up. I have learned that messing up is ok and that sometimes the best creations come from our mistakes! So get creative! Read cookbooks, watch cooking shows, and rule you kitchen! You can do it!
Monday, October 24, 2011
Hashbrown creation
1 bag of Simply Potatoes, the shredded ones
1 cup fat-free half-n-half
1 ounce light cream cheese, slightly melted
2 tsp garlic powder
2 TBSP salsa
1/4 cup fat-free sour cream
1/2 cup shredded cheese
Pre-heat oven to 350. Melt the cream cheese for about 20-20 seconds in the microwave. Add the half-n-half and whisk together. Add the sour cream, salsa and the garlic powder, whisk again. Open the potatoes and empty them into a 9x9 pan. Slowly add in the cream cheese mixture, mixing with a spoon as you combine the mixture evenly with the potatoes. Add the 1/2 cup of cheese, mixing again until the cheese is mixed in. Top with a little more shredded cheese. Bake for 30-45 minutes.
Note: for a variety of mixtures, add ground beef or even shredded chicken. I'm thinking I may add baby spinach next time for a little color!
1 cup fat-free half-n-half
1 ounce light cream cheese, slightly melted
2 tsp garlic powder
2 TBSP salsa
1/4 cup fat-free sour cream
1/2 cup shredded cheese
Pre-heat oven to 350. Melt the cream cheese for about 20-20 seconds in the microwave. Add the half-n-half and whisk together. Add the sour cream, salsa and the garlic powder, whisk again. Open the potatoes and empty them into a 9x9 pan. Slowly add in the cream cheese mixture, mixing with a spoon as you combine the mixture evenly with the potatoes. Add the 1/2 cup of cheese, mixing again until the cheese is mixed in. Top with a little more shredded cheese. Bake for 30-45 minutes.
Note: for a variety of mixtures, add ground beef or even shredded chicken. I'm thinking I may add baby spinach next time for a little color!
Sunday, July 17, 2011
Smore bars
I want to give a disclaimer that these are yummy and messy! Just like smores!
What you will need:
Brown sugar dough cookie recipe
Jar of marshmallow creme
Chocolate chips
Brown Sugar Dough:
1/2 cup vegetable shortening
2 cups rice flour
1 1/4 cups brown sugar packed
1/2 tsp vanilla extract
1/2 cup corn, tapioca, or arrowroot starch
1/4 tsp salt
3 TBSP milk (or use an alternative milk beverage)
1. In a food processor, combine all ingredients. Pulse until the mixture resembles cornmeal.
2. Remove dough from processor and divide in half. Wrap each half in waxed paper and chill until ready to use.
This recipe comes from the book Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger.
For our recipe today. Whether you have chilled the cookie dough or not, doesn't matter much. In my case, I had chilled it for a few weeks, so I found it to be a bit crumbly. Which is why I made a bar cookie out of it instead of individual ones. I also used a small bar pan from Pampered chef, which is 1/2 of the batter. I also used some spray butter in order to get it to soften up in order for me to flatten it, but again, if you do not wait as long as I did, I doubt you will have the same problem I did. I set the oven temp to 350 and while it was preheating I covered the bar pan with the dough. I baked the cookie for approximately 8-10 minutes. As soon as I took it from the oven, I began to spread the marshmallow creme on top of it. It only required about 1/2-3/4 of a small jar, but you can used your own personal discretion here. Once the creme was spread, I sprinkled about 1/2 cup of chocolate chips on top of the creme. I didn't want the chocolate to be overwhelming, so I spread them out over the creme. About 5-10 minutes later, they will be cool enough to cut and let me tell ya, they are yummy!!! It's like a smores party in your mouth! For those of you who haven't had smores in forever, try this recipe and let me know what you think. I hope you enjoy it!
What you will need:
Brown sugar dough cookie recipe
Jar of marshmallow creme
Chocolate chips
Brown Sugar Dough:
1/2 cup vegetable shortening
2 cups rice flour
1 1/4 cups brown sugar packed
1/2 tsp vanilla extract
1/2 cup corn, tapioca, or arrowroot starch
1/4 tsp salt
3 TBSP milk (or use an alternative milk beverage)
1. In a food processor, combine all ingredients. Pulse until the mixture resembles cornmeal.
2. Remove dough from processor and divide in half. Wrap each half in waxed paper and chill until ready to use.
This recipe comes from the book Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger.
For our recipe today. Whether you have chilled the cookie dough or not, doesn't matter much. In my case, I had chilled it for a few weeks, so I found it to be a bit crumbly. Which is why I made a bar cookie out of it instead of individual ones. I also used a small bar pan from Pampered chef, which is 1/2 of the batter. I also used some spray butter in order to get it to soften up in order for me to flatten it, but again, if you do not wait as long as I did, I doubt you will have the same problem I did. I set the oven temp to 350 and while it was preheating I covered the bar pan with the dough. I baked the cookie for approximately 8-10 minutes. As soon as I took it from the oven, I began to spread the marshmallow creme on top of it. It only required about 1/2-3/4 of a small jar, but you can used your own personal discretion here. Once the creme was spread, I sprinkled about 1/2 cup of chocolate chips on top of the creme. I didn't want the chocolate to be overwhelming, so I spread them out over the creme. About 5-10 minutes later, they will be cool enough to cut and let me tell ya, they are yummy!!! It's like a smores party in your mouth! For those of you who haven't had smores in forever, try this recipe and let me know what you think. I hope you enjoy it!
Monday, July 11, 2011
Oh so yummy pasta!
Ok, so I was completely experimenting tonight when I came up with this dish. I am trying to be heart healthy and low-fat, but I was craving creamy cheesy stuff with pasta. What to do? What to do? Well, here's what I came up with.
4 cups of gluten free pasta, cooked.
1 yellow squash, sliced about 1/2 inch thick
4 small bell peppers, sliced
2 TBSP fat free sour cream
1/4 cup cooking wine, I used Marsala
1 laughing cow wedge, I used the sun-dried tomato flavor
1/4 cup fat free half-n-half
2 TBSP Mrs. Dash salt garlic seasoning
While the noodles were cooking, I warmed up, on medium, in the iron skillet for the veggies. I sprayed the pan with non-stick spray and added the veggies and sprinkled the seasoning on the veggies. As the veggies were cooking, I added the cooking wine. I would give the veggies a little stir about every minute or so. After about 5 minutes, I added the sour cream, the laughing cow, and the 1/2-n-1/2. Now, here's where I'm going to let you know that I think I should've added the laughing cow when I added the cooking wine. This is because it took it a little bit longer than I would've liked to melt down. Make sure you turn the temp down to low at this point as to not burn the milky products. About 5 more minutes of cooking and occasional stirring and you've got a yummy topping for your pasta!
Drain the pasta, add the veggie mix right from the pan and get ready for your cravings for a creamy pasta dish to be satisfied! You can top it with Parmesan, I just happened to be out of it!
I hope you enjoy this dish! I know I did! To quote Winnie the Pooh (well sort of), "It all comes from liking pasta so much!"
4 cups of gluten free pasta, cooked.
1 yellow squash, sliced about 1/2 inch thick
4 small bell peppers, sliced
2 TBSP fat free sour cream
1/4 cup cooking wine, I used Marsala
1 laughing cow wedge, I used the sun-dried tomato flavor
1/4 cup fat free half-n-half
2 TBSP Mrs. Dash salt garlic seasoning
While the noodles were cooking, I warmed up, on medium, in the iron skillet for the veggies. I sprayed the pan with non-stick spray and added the veggies and sprinkled the seasoning on the veggies. As the veggies were cooking, I added the cooking wine. I would give the veggies a little stir about every minute or so. After about 5 minutes, I added the sour cream, the laughing cow, and the 1/2-n-1/2. Now, here's where I'm going to let you know that I think I should've added the laughing cow when I added the cooking wine. This is because it took it a little bit longer than I would've liked to melt down. Make sure you turn the temp down to low at this point as to not burn the milky products. About 5 more minutes of cooking and occasional stirring and you've got a yummy topping for your pasta!
Drain the pasta, add the veggie mix right from the pan and get ready for your cravings for a creamy pasta dish to be satisfied! You can top it with Parmesan, I just happened to be out of it!
I hope you enjoy this dish! I know I did! To quote Winnie the Pooh (well sort of), "It all comes from liking pasta so much!"
Monday, June 13, 2011
Eliminating a lot!
One of my nephew's is on an elimination diet. He cannot have gluten, eggs, dairy, soy, tree nuts and other stuff that I can't remember. I thought eating gluten-free was hard, but this is really challenging. But I am up for this challenge! Today, in honor of Brent, here's a recipe that I hope he gets to try and I do hope he enjoys!
Stuffed Bell Peppers
About 4 red, yellow, or orange bell peppers. I personally do not like the green one's and I believe these are much sweeter in taste.
1 pound of some kind of meat. Whether it is chopped chicken or ham or beef. Cooked of course.
1 cup of rice, cooked.
1/2 cup of salsa
Basically you will cut the tops off of the bell peppers and scoop out the insides. Combine the cooked meat, the cooked rice and the salsa in a bowl until it is well mixed. Fill each bell pepper with the meat mixture. It may only fill about 2/3 of the way in order to get it into each of them. Place them in a deep baking dish so they stand up and bake for 10 minutes at 350.
Stuffed Bell Peppers
About 4 red, yellow, or orange bell peppers. I personally do not like the green one's and I believe these are much sweeter in taste.
1 pound of some kind of meat. Whether it is chopped chicken or ham or beef. Cooked of course.
1 cup of rice, cooked.
1/2 cup of salsa
Basically you will cut the tops off of the bell peppers and scoop out the insides. Combine the cooked meat, the cooked rice and the salsa in a bowl until it is well mixed. Fill each bell pepper with the meat mixture. It may only fill about 2/3 of the way in order to get it into each of them. Place them in a deep baking dish so they stand up and bake for 10 minutes at 350.
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