day 7/8

Hi there!!! I didn't get a chance to write last night, we had an unexpected rash happen that looked a lot like an allergic reaction, which meant a trip into town to see a doctor, but ended up being a viral rash....whew!!! Glad for that!!:)
Otherwise yesterday was fairly productive. I made two new recipes and both of them were keepers!! First we had GF/DF mac and cheese for lunch, then I made the chicken nuggets I was hoping to get to. I even had enough to put some in the freezer! One of the good things about the vegan cheese is the color, it is very close to the same color as cheddar cheese, which is why I think my kids dove right in to the mac and cheese. They were also thrilled that Eloise could eat it too, very sweet!!!:) My husband and I liked how filling it was! We made one box of Quinoa macaroni, I think it was about 10-12oz, and all five of us ate with left-overs! Our only suggestion is to make sure you remember the salt!!:) Okay, here's the recipes!!

Macaroni and Cheese


Cook Quinoa macaroni as directed on package


Cheese Sauce

• 4 Tbls Nucoa or Olive Oil
• 4 Tbls White Rice Flour
• 2 Cups Rice Milk
• 4 Oz Vegan Mild Cheddar Cheese
• 2 tsps salt

While the macaroni is draining, make the white sauce. If you use the nucoa, melt it first in the microwave if possible, then mix together with rice flour. Add to sauce pan, and turn heat to medium high. Slowly add the rice milk and stir constantly to keep from having lumps. When this begins to boil reduce heat to high simmer then begin adding cheese. You can either break up the cheese to help it melt faster, shred it, or melt it in the microwave first. Once cheese has melted and is mixed add salt and then the drained macaroni, enjoy!!!:)



GF/DF Chicken Nuggets

• 2 pounds chicken breast meat cut into chunks
• salt
• 3-4 Cups Rice Crispies Crushed
• 1 Tbls Garlic Powder
• 1 Tbls Onion Salt
• 4 Tbls Olive Oil

Salt chicken, then in a Ziploc bag, or on the counter combine the dry ingredients. Roll, or shake(if using a Ziploc) until well coated.(I used 1 pound of chicken at a time, and that also fit better in my large skillet.) Spray large skillet with non-stick spray, then add 2 Tbls oil. Heat on medium high until oil is hot. reduce to a high simmer and add chicken. Cook for 3-4 minutes, or until golden brown, then turn and cook until the chicken is no longer pink in the middle, you may have to reduce the heat further if the crust is cooking to quickly. Repeat directions with the other pound of chicken. Enjoy!!:)


Dinner Tonight: Shrimp Scampi with Rice and Green Beans