Never Living Without » Easy Peasy Foods Kids Can Make

Church Windows-Gluten Free

Brenda — Sun, 12 Dec 2010 20:02:51 +0000

These are by far the easiest cookies to make. I am sorry I did not take a photo of them but they turn out quite pretty.

Church Windows

1/2 cup butter
1 bag GF semisweet chocolate chips
1 bag flavored marshmallows

Melt butter and chip in the microwave. Cool (this is key as if the chocolate is hot it will melt the marshmallows) Add marshmallows. Roll into 2-3 logs on wax paper. Freeze until firm. Slice and eat! Store in the freezer for up to 1 month.

Super simple and super yummy!!

Simple Gluten Free Sugar Cookies

Brenda — Sun, 12 Dec 2010 19:57:48 +0000

I will give you a common flour mix I like to use for baking. This is for a small batch of flour. It is really simple to double and triple or more if needed.

1 cup rice flour (sorghum flour for those who cannot have rice)
1 cup potato starch or corn starch
1/2 cup tapioca flour

Simple Sugar Cookies

1 cup sugar
1 cup softened butter
1 egg
1 tbl GF vanilla
2 1/4 cups GF flour mix of choice
1 1/2 tsp xanthan gum
1/2 tsp salt
1 tsp baking soda

Mix sugar and butter. Beat in egg and vanilla until fluffy. Mix in flour and baking soda. Divide dough in half and chill for 1 hour.

Sprinkle some extra flour on the table and make your cut-outs. They also work very well if you roll 2-4 big logs and then chill. After an hour slice them up and bake. Either way they taste great. Make sure to keep them around 1/4 thick as they will rise some. If they are too thick they take quite a bit longer to bake. I prefer them a little on the brown side and less doughy. Try them both ways and then decide. These cookies taste great with or without frosting.

Oven 375 and bake 10-12 minutes. Cool on rack.

photo credit: knitsteel

Macaroni Ham Casserole

Brenda — Wed, 24 Nov 2010 21:52:46 +0000

This dish is very versatile! It can be made with ham, chicken, turkey or even ground beef. I have made all of these combos and they all taste GREAT! You can also switch up which cheese you use depending on your taste. For example, I use colby-jack for this casserole when I make it with ground beef/venison but I love grated parmesan when I make it with chicken or turkey. Give it a try and don’t be afraid to use up those leftovers.

3 cups cooked GF noodles (I prefer Tinkyada)
2 cups cooked ham, cubed
1 can Progresso Creamy Mushroom Soup or another GF cream soup of choice
1 cup water
2 tbl minced onion
1 cup grated cheddar cheese

Combine cooked noodles with the ham, soup, 1/2 of the cheese, water and onion. Arrange in a greased 9×13 pan and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes. Uncover for the last 10 minutes. Simple as that!

Gluten Free Italian Chicken Breast with Weight Watcher’s Points

Gluten Free/Dairy Free Scalloped Potatoes

Brenda — Sun, 07 Nov 2010 20:19:36 +0000

Okay so I made this recipe and as soon as we started eating my daughter told me I had to write the recipe down. She said it was the best scalloped potatoes I have ever made. So here is the recipe:

1/2 cup GF flour
1/4 cup olive oil
1 onion chopped
3 cups GF chicken broth
8 potatoes sliced
1 cup ham diced
salt and pepper to taste

Saute onion in olive oil. Once it softens add the flour and stir briskly. Stir until the flour develops a slightly brown color. This is the roux that will thicken our sauce while the potatoes bake. Spray a 9×13 pan with nonstick spray and layers the potatoes and ham. Pour chicken broth on top of the layers. Pour the roux on top of the potatoes and season with salt and pepper to taste. Cook for 30 minutes @ 350. Turn the temperature up to 400 and continue to cook another 15 minutes or until the top layer looks brown. Let sit 5 minutes and serve hot!

photo credit: Elizabeth/Table4Five

Quick n Easy Gluten Free Chicken Alfredo

Brenda — Tue, 02 Feb 2010 18:45:49 +0000

I was really surprised when one of my 11 year old daughters made this. I thought the taste of the mushroom soup would be too strong but with the parmesan cheese added the taste is simply great. I love the flavor but my husband likes that he can eat this without killing his cholesterol levels. Traditional alfredo is made of butter, cream and cheese which would be a lot harder on our hearts. Give it a try and let me know what you think.

Chicken Alfredo

½ of a 16oz pkg GF linguine or spaghetti
2 tbl butter
1 lb chicken breasts cut into bite size pieces
1 can Progresso cream of mushroom soup
½ cup Parmesan cheese
Ground black pepper

Directions:

Prepare pasta according to directions on pkg. Drain. Heat butter in skillet over med heat. Add chicken and cook until browned, stirring often(Chicken could also be grilled). Stir in soup, cheese, pepper and pasta. Cook until mixture is hot and bubbling.

photo credit: Kim Scarborough