Flourless wheat-free COOKIES!

I thought I would share with you one of my families favorite cookies! This peanut butter cookie recipe is fool-proof!

We like ours with oatmeal added, but if your diet does not include oats, no problem! We also will add chocolate chips too! But let me warn you - we like our cookies crunchy on the outside and chewy and gooey on the inside!

Oatmeal Peanut Butter Cookies

1/2 stick butter, softened
1 C PB, smooth or crunchy
3/4 C. white sugar
3/4 C. brown sugar
3 T. corn syrup
2 eggs
1 t. vanilla extract
2 C. oatmeal (uncooked)
2t. baking soda
1 C. semi-sweet chocolate chips (optional)

Using a mixer, mix butter and peanut butter together for 2-3 minutes. Gradually, add each of the three sugars and mix well. Add both eggs and vanilla and continue to mix well.

Combine baking soda and oats then stir these into the batter. If adding chocolate chips, stir these in now also. Drop by teaspoonfuls onto an ungreased cookie sheet. bake at 350 degrees for 9-12 minutes. Let cool for a couple of minutes before removing!

So you don't do oats??
Follow recipe above except, do not use any butter, and obviously, do not use the oats!

Need some extra fiber and omega 3s?
Follow the above recipe, except reduce oats by 1/4 cup and add in 1/4 milled flaxseed. I promise that your family will never know that it is there!

Gluten Free Casseroles

Yes - you read it right! Going gluten free does not mean that you have to give up your creamy comfort foods! Below is one of our favorites!

Vegetable Casserole - this works well with carrots, cauliflower, broccoli, and/or potatoes! I sometimes buy the bag of vegetables mix of these three that are already cut up and ready to use!

1 head of cauliflower/broccoli cut into small florets (or a bag of those baby carrots)
Cooking spray
3T. butter, divided
1/3 cup rice crispies cereal, placed in a baggie and crunched up using the back of a spoon by an overactive child!
1/2 cup grated swiss cheese (or Gruyere if your feeling adventurous)
1 small onion finely chopped
1 clove of garlic, minced
2 cups of milk (use low fat if you are watching your waistline, use whole milk if it has been a long day!)
1/4 cup rice flour
salt and pepper to taste!

Preheat oven to 400. Line a baking sheet with foil and lightly spray with cooking spray. Place vegetables on foil and lightly spray again. Season with salt and pepper. Roast in oven for about 15 to 20 minutes or until fork tender. Meanwhile, melt 1T butter in a small bowl. Stir in cereal and cheese (this will be the topping). In a skillet, melt 2 T. butter and saute onion and garlic for a few minutes. Stir in rice flour and cook for about a minute. Slowly add milk and bring to a boil. Stirring often, milk mixture will slowly get thick and creamy. This may take 10 minutes or so.

Taken vegetable out of oven and place in a casserole dish. Pour milk mixture over top then sprinkle cereal mixture on top. Broil in oven under high until top is golden brown. YUM!

Gluten-Free Rachel Ray Supper!

Mexican Lasagna - modified from original Rachel Ray version

3 Tbsp EVOO
1.5 to 2 lbs ground meat (we have used ground chicken, turkey and beef in the past - all work beautifully)
2 Tbsp. chili powder
2 tsp. ground cumin
1/2 large onion, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz)sweet corn, drained
1 can (14 oz) fire roasted tomatoes
8 (or so) corn tortillas ( make sure they are GF!)
2 c. shredded quesco ( can also use cheddar or a pre-shredded mexican blend)
1 container salsa verde - optional

Heat oil in skillet. Add next 7 ingredients and cook until meat is no longer pink. Taste your developing creation as you may want to add a little salt at this point. Line a baking dish with tin foil (this will help with clean up and can be omitted if you enjoy scrubbing dishes). Cut tortillas in half to make layering easier. Build lasagna by layering meat, tortilla, cheese. My dish usually makes 2 complete layers ending with cheese. Bake at 350 until cheese is bubbly (15 minutes or so). Serve with salsa verde on the side.

Enjoy!! By the way, this freezes wonderfully too!

Gluten Free Recipe for Chicken Tenders

During my hiatus, my husband and I became increasing aware of your son's stomach issues. As he has gotten older and more equip to communicate with us, we have gradually figured out that, he keeps a stomachache...all the time.

After a few initial tests, which came back negative, our pediatrician threw out the possibility of Celiac Disease, more commonly known as a gluten allergy, and referred us to a specialist. We have approximately 8 weeks until our appointment so I decided to experiment a little with our diet by gradually dropping gluten.

Well, I must say that this has been a real learning experience. Here is a list of the things I have learned:

1. You can buy just about any gluten-free item you are craving: cakes, granola, bread, cookies, etc., if you have won the lottery. My grocery bill has felt the sting of this one.
2. Trader Joes is by far the most reasonably priced grocery store for gluten-free products.
3. Gluten-Free bread is tastes pretty good and the whole family has eaten it.
4. Watch out, going gluten-free can play bad tricks on your digestive system. Ward off constipation by increasing your intake of veggies and fruits.
5. Many of our suppers were already gluten-free. The challenge has come with breakfast and lunchbox meals.

In a nutshell, I am on the prowl for inexpensive, fast, easy and portable gluten free meals. Last night, we came across a great meal that satisfied everyone. I located the recipe in one of my favorite Rachel Ray cookbooks and adapted it more to my liking.

Gluten Free Chicken Tenders and Dip

3 Tablespoon each – sesame seeds, poppy seeds, grated parmesan cheese, dried minced onion
1 Tablespoon – garlic powder
Olive oil
Chicken tenders
4 oz low fat cream cheese
½ cup low fat buttermilk
1 grated carrot
1 celery stalk – finely chopped
2 green onions – finely sliced.

Directions:
Mix all seeds, cheese and garlic in a bowl. Coat chicken with olive oil and place in seed mixture to coat. Place on baking sheet and bake at 375 for about 25 minutes (or until done).

Using an electric mixer, mix cream cheese and buttermilk until combined. Stir in carrot, onions and celery. Add salt and pepper if desired. EAT!