Today, as some of my facebook friends read, I bought and made myself lemon poppy seed muffins. They were only for me. I am the only one that could eat them. When I typically go to the grocery I only buy what the kids can eat and what I’ll make Nathan for dinner. Our grocery bill is crazy. My boys aren’t even teenagers yet. There are just so many different foods we need for each person, it adds up quick. As i ate the muffins, yes I had two right away, I got to thinking about what I would make for dinner for just myself.
So I’m asking the question to all allergy parents what meals you have given up that you would love to fix for yourself!
Here are the 5 I would love to have.
1. Tuna noodle casserole. I know, sounds gross, but I’ve only had it a few times since being married. Nathan can’t have it with egg noodles so the few times I made it I used regular noodles. He probably can’t have it anymore since his allergies have gotten worse. That would definitely be number one.
2. Scrambled egg sandwich on toast. I don’t even buy eggs anymore. I maybe use 12 eggs in an entire year. Maybe.
3. Shredded chicken sandwich. It’s an Ohio thing. Think shredded chicken,cream of mushroom soup, cream of chicken soup and saltine crackers all mashed up and cooked together. Oh I just started drooling. Here’s a link to finding one of these yummy sandwiches if you’re ever in Ohio. http://www.chickensandwich.info/ Scroll down for the recipe for these yummy sandwiches.
4. Chicken and dumplings.
5. Grandpa’s grilled chicken with Hawaiian bread. Mom’s Lemon meringue pie for dessert!
Nothing too crazy. Things that I would definitely have in the rotation if I could.
That reminds me. I had to ask Gage questions for a “get to know me” sheet for school. One question was what is your favorite thing to eat. I asked him and he just stood there. I said just pretend you can eat anything you want. You should have seen him smile at that thought. He answered apples.
I saw turkey legs at the grocery and thought “Why Not?” So I bought a pack of 3 and made them on the night of Charlie’s actual birthday. Nathan was out of town so it worked out perfect.
Now, how do I make them?
Thank you Pioneer Woman! She had a perfect recipe for them, Caveman Pops.
When doing turkey legs you have to let them soak in brine for a period of time, so make sure you start these the day before you want to eat them.
Caveman Pops (aka Roasted Turkey Legs)
10 whole turkey legs -I only did 3
4 quarts water
1 cup kosher salt
1 cup sugar
1 cup brown sugar
2 tbs seasoning blend (montreal)
1 whole bay leaf
2 tbs chili powder (more or less depending how spicy you like it)
2 tsp seasoning blend (montreal)
2 tsp paprika
2tsp onion salt
In a pot, combine water with the salt, sugar, brown sugar, 2 tbs seasoning blend and a bay leaf. Bring to a boil then remove from heat. Allow to cool, then pour into a large container or bowl filled with ice. When mixture is cold, submrge turkey in the brine. Cover the container and brine in the refrigrator for 4-6 hours, more if you have time.
Preheat oven to 400 degrees. Mix the dry rub ingredient. Remove the turkey legs from the brine and rinse them under cold water. Pat them dry. Rub the ddry rub all over the turkey legs, geetting under the skin when you can. Roast on a baking sheet in the oven for 20 minutes, then reduce the heat to 300 and roast for another 15. I did cooked mine longer. I roasted them for 30 min then cranked it up to 450 degrees for another 15.
The boys had found little yellow potatoes at the grocery which I roasted right alone with the turkey legs, different baking sheet. So we had giant turkey legs and tiny potatoes. The boys thought it was an awesome dinner!
Nathan found and perfected his homemade pizza crust. I will admit, it is yummy if you like a thin crust. I was currently using a flat bread recipe for Gage’s pizza crust. I was ok but really tasted like flat bread and not pizza crust. So, we decided we would try Nathan’s new recipe using Bob’s Red Mill Gluten Free all purpose flour.
1 envelope of dry yeast
1/2 teaspoon sugar
3/4 cup lukewarm water
1-3/4 cups Bob’s Red Mill Gluten Free al purpose flour
1/2 teaspoon salt.
Pre-heat oven to 400
2. Combine the flour and salt.
3. Pour the yeast mixture into the dry mixture.
4. It’s not like dough usually is. I don’t knead it like Nathan’s original recipe.
5. Wipe crisco or oil on a pizza pan or cookie sheet.
6. Spread the “dough” around on the sheet in a thin layer. Then bake until the edges are browning.
7. Top with toppings then bake until done.
You can top the dough then bake it but it comes out a little chewy. I have also baked some then threw it in the freezer to have on hand. Thaw it for about 10 min. on the counter then top with toppings and bake it.
When we make the boys pizza I like to cut up tiny pieces of chicken and hide it in the sauce under the cheese. That way they’re getting protein and we don’t have to argue about it. Gage can now eat Bob’s Red Mill all-purpose flour since adding potatoes to his diet. We made his pizza crust using that as the main flour for the fist time. When Nathan took the pizza out of the oven I asked him if the crust was gooey, using egg replacer it typically is. Next thing I know Nathan cuts off a small piece and shoves it in his mouth! I about had a heart attack and yelled what are you doing?! He looked at me puzzled then realized what he had done. He makes a mad dash for the sink and spits it out. Luckily he only had the crust and not a piece with chicken. Chicken trauma averted.
I want to start by saying how lucky you are. You called me a half hour before leaving work to inform me we would be having a co-worker for dinner. I already had dinner started for us. Make that three different meals. So now I must reorganize and quickly figure out a meal worthy enough for a guest. Also, I need more warning to make sure toys aren’t all over the house and the house is clean. Too bad I didn’t mop yesterday, guess I’ll do it right now.
I must also remind you that I am 9 months pregnant!
Then once everything was ready and you were home he calls and cancels!
Guess I should just be happy I don’t still have to mop.
Please don’t ever do this to me again. Next time, I might get angry.
With baby coming very soon, along with our parents coming to stay at different times, I decided I better get at least one meal ready for their visit. I have some frozen meals ready in the freezer for us, but not enough for company. What could I make in bulk that would feed us and our parents when each set comes to visit, lasagna! The good thing about this meal is that putting one together for the boys is just as easy as the regular one. Technically, Charlie can eat the regular one.
First thing is getting the sauce started. We had a large amount of tomatoes we turned to sauce and froze this summer so I started with about 2 cups of sauce.
To the sauce I add:
2 tsp salt
1 tsp sugar
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp oregano
I usually let that simmer as long as I can.
Next I cook up some corn noodles. They don’t make lasagna shaped corn noodles, or at least I haven’t found any. I used elbow noodles today.
While the noodles are boiling I brown up some ground turkey.
Next I do a layer of noodles. I then spread a layer of cottage cheese on top. Nathan doesn’t like ricotta so I use cottage cheese instead. No sense in buying two containers of different cheeses, Gage gets cottage cheese too. I then sprinkle on some parmesan and mozzarella. Finally, some meat then more sauce. I repeat this one more time then top it off with noodles then sauce.
Gage’s was smaller than a normal size lasagna so I baked it for 30 min at 350 degrees. Usually the last 10 min I add more mozzarella for extra cheesy goodness. Today I didn’t since this lasagna is going into the deep freezer. Now when we have company all I’ll have to do is thaw it and warm it up in the oven topped with cheese.
Now I need one more big meal……..
I tried to think of something that reminded me of summer to make for the boys. Pasta salad!
I baked two chicken tenderloins in italian dressing until done. Then I chopped them into bite size chunks.
I cooked up two different types of noodles, corn for Gage and wheat for Charlie.
Then I just tossed everything together, making sure not to mix up the noodles.
I’ve been wanting to try out polenta and I found the perfect recipe.
Polenta with Italian Sausage
4 cups water, divided
1 cup cornmeal
1lb Italian sausage links
2 garlic cloves, minced
1 can (14-1/2oz) Italian stewed tomatoes
2TB minced frash parsely
1/4 cup shredded parmesan cheese
Combine 1 cup water and cornmeal in a small bowl. Bring remaining water and salt to a boil. Slowly stir in cornmeal mixture. Reduce heat; cook for 15 minutes, stirring frequently.
In a large skillet, cook the sausage and garlic over medium heat until sausage is no longer pink; drain. Cool slightly. Cut sausage into 1-in. pieces; return to skillet. Add the tomatoes, tomato paste and parsley; bring to a boil. Remove from the heat.
Spread half of the cornmeal mixture in a serving dish; top with half of the sausage mixture. Repeat layers. Sprinkle with the parmesan cheese. The boys started eating and seemed to enjoy it. Then they started telling me the sausage was too spicey and was burning their tongues. So next time I’m thinking I’ll just use ground pork in the sauce. I need to find some other things to do with polenta – suggestions?
Made a super easy dinner for Nathan. I love slow cookers!
Polish Kraut and Apples
1 can (14oz sauerkraut)
1 package (16oz) smoked polish sausage, cut into chunks. I used a beef sausage.
3 medium tart apples, peeled and cut into eighths
1/2 cup packed brown sugar
1/2 tsp caraway seeds, optional
1/8 teaspoon pepper
3/4 cup apple juice
I was only making this for Nathan so I cut everything in half.
Place the sauerkraut in an ungreased slow cooker. Top with meat, apples, brown sugar, caraway seeds if desired and pepper. Top with remaining sauerkraut.Then pour the apple juice over all. Cover and cook on low for 4-5 hours or until apples are tender.
Nathan thought it was wonderful. He said I could put it on the menu again.
I often have friends send me links to great kid food ideas, here’s one of them!
If you don’t feel like clicking here’s the recipe
Chocolate-Banana “Ice Cream”
Freeze a banana, then combine with 2 tbsp cocoa powder and blend until smooth and creamy. Dairy-free, 110 calories.
I used bananas I had frozen for weeks. I made two batches for two boys, that’s why two bananas. Cut up banana and put in food processor with cocoa. At the last minute I swapped out the cocoa for carnation instant breakfast to get some extra good stuff into their bodies. I thought this was the best stuff ever. The boys didn’t care for it so much. So I dumped it in a cup and added milk. They drank it right now. Whatever works I guess.