Just Some Ideas

Following the birth of our baby, and a 5 day hospital stay due to infections, we were given several delicious meals in which the chefs came up with some great substitutes.  Here are some ideas I gained from them:

Meat Loaf

Use rice, diced chilies, and black beans instead of the old tomatoes and oatmeal.

Chicken and Rice

Just use water instead of cream of chicken soup, but still get zesty flavor with red peppers and green chilies.

Salad

Make a lettuce and spinach salad.  Toss with raisins and ground peanuts.  Top with a balsamic dressing. 

Pork N Apples

Following the birth of our baby one of our friends brought us this easy meal.

Pork N Apples

4 boneless butterfly pork chops
4 apples (I used golden delicious), cored and wedged
1/3 c. brown sugar
1/2 tsp salt
Cinnamon to taste

Place pork chops in bottom of a slow cooker.  Cover with apples, sugar, salt, and cinnamon.  Cook 4 hours on high or 8 hours on low.

Slow Cooker Quinoa Chicken Chili

Slow Cooker Quinoa Chicken Chili

1 c. quinoa
2 (14oz) cans diced tomatoes
1 (7oz) can diced green chilies
2 (16oz) cans black beans, rinsed and drained
1 (15oz) can corn, crained
3 c. chicken stock
2 large chicken breasts, thawed
2 tsp cumin
1 tsp crushed red pepper
2 tsp. chili powder

Toss everything together in a slow cooker.  Cook 6-8 hours on low or 4-7 hours on high.

Remove chicken and shred with two forks.  Return to slow cooker.

Optionally: top with cheese, avocado, sour cream, or cilantro if desired.

No Bake Oatmeal Drops *

As a kid my dad would make these easy "cookies" with us. Instead of dropping the "batter" into individual portions we would spread it out in one big patty and eat off it family style.  When I made this last night that's what my husband and I did too.  My mom's recipe was called NO BAKE COOKIES but I've made a few modifications to make it allergy free.  I love that it only takes a few measuring tools, a saucepan, and a spatula so clean up is super easy!

No Bake Oatmeal Drops

3 Tbsp. spectrum all vegetable shortening
1/2 c. corn syrup
1/2 c. peanut butter
1/4 c. cocoa powder
1 tsp vanilla.
pinch of salt
2 c. gluten free oatmeal

In a saucepan over medium low heat, bring shortening and corn syrup to a boil. Stir with a spatula frequently.  Add in peanut butter.

Remove from heat.  Stir in cocoa powder.  Fold in remaining ingredient.

Drop by spoonfuls on to wax paper.  Cool.

(Or as I said above, just spread the entire batch onto wax paper and flatten with the spatula.  In my family we never let it cool all the way before we dip our fingers in for a tasty bite!)