Review of Chex Rice Cereal & Chex Honey Nut Cereal

Jul 12
Posted by: Under: Featured Recipes & Content, Gluten Free Main Meals, Gluten Free Product Reviews

Have you had a chance to check out the new Chex cereal & Honey Nut Chex?  They are indeed in Canada.  If you’ve been missing the crunch of Shreddies, these are definitely for you!  Or the taste of Honey Nut Cheerios – these are so similar in flavor!  You’ll love ‘em, I promise!

My girls (who can eat gluten) ate them up.  We’ve gone through box after box of the stuff and I have to save some when I want to use it as a crumb.  Which, is a really good idea!  It is so easy and quick to crush.  And the taste of the rice ones are very versatile.

These Muddy Buddies – the chocolate soaked version of the Chex – look too good to even try.  I’m afraid if I make them, I’ll eat them.  All.

I did make this delicious crumb topping for our pasta & cheese sauce this week.  (It was a jarred cheese sauce, I was sooo uninspired this week!)  But the crumb was good, lol.

Ingredients:

  • 1.5 cups rice chex cereal, crushed
  • 3 Tbsp margarine
  • 3/4 tsp garlic powder
  • salt & pepper to taste
Directions:
  1. Combine all ingredients together until well mixed.  Press crumb topping over your pasta dish, and bake until heated through, and crumb is browned.
Delish! 

If you’re feeling as uninspired as I this week – try these other ideas from Life Made Delicious:

Disclosure – I am compensated for occasionally posting about General Mills products.  However, my opinions are my own and I only post that which I believe will benefit you, my friends.  Read the full disclosure here.
3
Comments

Beef Stroganof over Noodles

Jan 18
Posted by: Under: Gluten Free Main Meals, Gluten Free Main Meals with Beef

My (in)famously easy-peasy recipes.  It is a sure fire hit with the kids as long as the mushroom pieces aren’t visible.  And with Campbell’s Premium Ready-to-Serve tetri packs in Canada, the mushrooms are teeny tiny.  Which suits my don’t-know-better kids and their mother too.  This is the perfect meal for a surprise dinner guest as well – easily expandable.  And a nice warm winter comfort-food for many.   (many who like meat, that is)

Ingredients:

  • gluten-free mushroom soup (1 liter)
  • 1/2 onion, chopped
  • 1/2 pkg GF onion soup mix
  • 1lb ground beef
  • 450g of rice noodles, cooked according to pkg directions.
  • 1/2 cup sour cream

Directions:

  • scramble fry beef in large skillet, add onions, and fry until golden.
  • add soups, add water if necessary, cover and simmer 5 minutes – until warmed through
  • cook noodles according to pkg directions
  • Remove beef mixture from heat, stir in sour cream and serve over noodles.

Let me know what you think!

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The best Lasagne!

Sep 24
Posted by: Under: Gluten Free Main Meals

Ummm.  This ain’t exactly Weight-watcher approved.  But it is delice!

  • 2 cups scramble-fried ground beef
  • 1 jar Prima Vera pasta sauce
  • 1 can stewed tomatoes
  • 3 cups shredded mozzarella cheese
  • 3/4 cup shredded parmesan cheese
  • 12 lasagne noodles, cooked per package directions (I use Tinkyada Brown Rice Lasagne Noodles)
  1. In a bowl, stir first 3 ingredients together.  Preheat oven to 350° F.
  2. In the bottom of a 9×13 pan or casserole dish, place 3/4 cup of sauce or enough to lightly cover the bottom of the dish.
  3. Next layer the noodles carefully across the sauce – 3 to 4 noodles.
  4. Drop by spoon 1/3 of the sauce left.
  5. sprinkle all the parmesan evenly over the sauce.
  6. Layer noodles.
  7. Layer 1/3 sauce.
  8. Sprinkle 1/2 mozzarella cheese across the sauce.
  9. Layer noodles.
  10. Layer last bit of sauce.
  11. Sprinkle remaining mozza cheese over top.
  12. Cook in oven, uncovered for 30 – 45 minutes – until cheese is melted and sauce is bubbly.

Enjoy! 

You weren’t seriously expecting a picture were you? 

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Frugal Rice Noodles

Aug 13
Posted by: Under: Gluten Free Main Meals

There are lots of brands of rice noodles at our Health Food Store, but NONE compare to the cost of Thai clear rice vermicelli. I’ve seen this in even small grocery stores.  In various imported brands.

There is nothing in this except rice flour and water.  I buy enough for 3 meals for our family of 5 for $1.99.  Compare that to brown rice spaghetti noodles at $11 for the same amount!  We really like to eat pasta, so I’m glad to have found this alternative!
Try them with my spaghetti recipe here.

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Macaroni Salad w/ Ham & Cheese

Jul 02
Posted by: Under: Gluten Free Main Meals, Gluten Free Side dishes

I cook this ham from scratch but there are a couple brands that also make gluten free prepared ham. Watch them carefully!

  • 1 ham steak, fried according to pkg directions, and cut into cubes
  • 4oz cheddar cheese, cut into cute teeny tiny cubes
  • 1 pkg brown rice elbow pasta (macaroni), cooked al dente, drained
  • 2 celery stalks, chopped
  • 1/2 small onion, chopped
  • 1/2 cup pickles, chopped (optional)

Dressing – in shaker, combine:

  • 1/2 cup real mayonnaise (you can also use Kraft Coleslaw salad dressing- in Canada)
  • 2 tablespoons pickle juice (or vinegar)
  • 1/2 tsp mustard powder

Shake dressing, combine ingredients, toss together. Serve! This tastes great the next day too!

A note about me & cameras: I love the idea of a picture, but to stop in the middle of preparation or dinner with three hungry children just doesn’t happen! I’m sure you understand. Just take my word for it – this one is pretty! :)

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Gluten Free Freezer Cooking

Apr 09
Posted by: Under: Gluten Free Main Meals, Gluten Free Side dishes, Menus & Item Lists, Special Events

Hi there, This is my first attempt at “freezer cooking” since Mike was diagnosed 2 years ago. Things have still been touch and go for him with cramping and what not. But this last week he was able to start biking to work again – exercise! So that is a huge improvement.

Here’s what you’re all after:

Menu

  • Roasted Chicken with Mashed Potatoes (for tonight)
  • Nachos
  • Chicken Alfredo with Linguini
  • Teriyaki chicken Bowl
  • Creamy Garlic Chicken Casserole
  • Shepherd's Pie
  • 3 side dishes: creamy scalloped potatoes, 2x stir fried rice

Ingredients:

  • roasted whole chicken, 1/2 of it taken from bone and cubed
  • 1lb ground beef, scramble fried
  • 1 recipe Alfredo Sauce
  • 1 large can of prepared mushroom soup.
  • 1 pkg onion soup mix
  • 1 bag mixed frozen veggies, divided into 4ths.
  • 1 onion, 1/2 sliced, 1/2 diced – both cooked to light golden brown
  • 1 can mushrooms, drained
  • 2 quarts rice, cooked, divided into 4ths
  • 5 lbs potatoes, peeled

Instructions for Chicken Alfredo with Linguine

  1. Combine together: 1/2 recipe of Alfredo Sauce, 1/2 cubed chicken, 1/2 sliced onions, 1/2 can of mushroooms. Put all into a large freezer bag. Squish together – the kids love to do this. Label and freeze. To Prepare: defrost, heat through. Boil pasta according to pkg directions. Toss together and serve!

Instructions for Teriyaki Chicken Rice Bowl

1. Sauce: 1/4 cup soy sauce, 3 Tbsp veggie oil, 2 cloves garlic, dash of Italiano Club House Seasoning, tsp sugar.

2. Combine together in large freezer bag: sauce, 1/4 of cooked rice, other 1/2 of cubed chicken, 1/4 of mixed veggies. Squish together. Label and Freeze. To Prepare: defrost and heat through. Finished!

Instructions for 2 Stir Fried Sides

1. Sauce: 1/4 cup soy sauce, 3 Tbsp veggie oil, 2 tsp chicken bouillion, 2 Tbsp water.

2. Add to frying pan: sauce, another 1/3 of rice, 2/4ths mixed veggies, all remaining chopped onions. Fry together until combined, adding more water if needed. Rice should be light and fluffy: don’t overdo the water!

3. Cool. Divide into 2 large freezer bags. Label and Freeze. To prepare: heat through!

Instructions for Shepherd’s Pie & Potatoes (2 sides)

1. 1/3 of potatoes need to be sliced. Other 2/3rds need to be quartered and boiled until cooked.

2. Scalloped Potato Casserole: Layer together the sliced potatoes and rest of sliced onions. Pour can of mushroom soup over all. Freeze BEFORE cooking. To prepare:defrost, cook for one hour at 350°.

3. For Mashed Potatoes: Whip together the boiled potatoes, 1/4 cup milk, 1/2 cup margarine and salt and pepper to taste. Whip until smooth. Remove half of potatoes for Shepherd’s Pie. Keep the rest warm in oven until ready to serve for dinner.

4. For Shepherd’s Pie: Remove 1/4 cup of ground beef for nachos. Set aside. Place the rest of ground beef, rest of mixed veggies, rest of chopped onions, 1/2 c water, and 1 pkg onion soup mix into large freezer bag(1). Squish it until blended. Take the mashed potatoes, cool them. place into another large freezer bag(2). Take both packages(1 & 2) and place into another large freezer bag. Label and freeze.  To Prepare: remove bag(1) and bag (2), defrost separately. Place defrosted ground beef mixture into casserole dish, place mashed potatoes on top. Sprinkle with paprika (optional, but it looks purrrrty) and bake until heated through. Near1y 1 hour at 350°F. Also, see 5 ingredient Shepherd’s Pie.

5. For Nacho’s: Layer nacho chips on microwavable plate, topped with ground beef, chopped veggies like bell peppers, onions, and tomatoes, and lotsa shredded cheese. serve with salsa and sour cream! :)

Note: may I suggest Glazed Salmon or Adobo as meat dishes with your sides?

If you use these recipes let me know in the comment form!

Here’s to health,

Cathy

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