Day 6

It's almost been a whole week! I think it will get easier as time goes by to not depend on wheat. My kids have done very well, and they haven't had mac & cheese once!!!:) Tonight was enchiladas, and they were really good! We didn't love the sauce, but that was the only thing besides the tortillas that was not home made. I sort of combined two recipes, and made adjustments for the dairy restriction. Chad and I were both a bit nervous, but we were pleasantly surprised. Neither of us had tried the vegan cheddar cheese before, and we weren't sure we wanted to!! It was the only cheese that truly did not have any dairy or milk protein that we found, even though there were several in the "dairy free" section of the co-op we went to. You definitely still have to read the labels!!:)The kids even liked it, that is after they finally got over the unknown and put some in their mouths!!:) I even heard "mmm mom, I like it!!". This will definitely be a recipe to keep, especially when I get my mother-in-laws sauce recipe!!:) Tomorrow I plan to make my menu for the week, possibly two weeks. I also hope to find some time to make some home made, wheat free chicken nuggets for my kids!! I want to make a large amount so that I can have some for the freezer. We'll see how it goes!!:)

Wheat/ Dairy Free Enchiladas

• 2 Cooked chicken breasts (I used all the breast meat from the rotisserie chicken)
• 1 Tbls Garlic Powder
• 1 1/2 tsp Chili Powder
• Dash of Salt
• Dash of Pepper
• 4 ounces shredded Vegan Cheddar Cheese (save for the end)

White Sauce

• 2 Tbls White Rice Flour
• 2 Tbls Olive Oil
• 1 Cup Rice Milk
• * 2 tsp Garlic Powder
• * 1 tsp Salt
• * 1 ounce Vegan Cheddar Cheese
• * optional

~For white sauce, mix together ingredients in small sauce pan, then heat on medium high until it boils. Let boil for 1-2 minutes then add it to the seasoned meat.


~Cover bottom of a 9x 13in pan with enchilada sauce ( I bought some Mild sauce at the store, and checked the label to make sure there was no wheat or dairy). Put 1/2 cup of meat mixture into a corn tortilla and roll like a burrito, then place into the pan. You should have enough meat and room in the pan for 4. Cover with enchilada sauce. Add shredded vegan cheese to the top.


~Cook at 350 degrees for 30 minutes Enjoy!!!:)



Tomorrow is either turkey meat loaf or home made chicken nuggets, we'll see