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Mar 21, 2012


Breakfast: Chocolate Chip Muffins
  • 1 box Gluten Free Pantry muffin mix
  • 6 Tbsp softened butter
  • 2 eggs lightly beaten
  • 1/2 tsp gluten free vanilla
  • 1 cup milk (we used coconut) 
  • Add-ins: 3/4 cups of dried fruit, nuts, chocolate chips or other ingredients
Preheat oven to 350. Line muffin tins with muffin papers. Beat together butter, eggs, and vanilla. Stir in mix and milk. Fold in chocolate chips. Spoon batter into muffin tins. Bake 16 minutes or until cake tester comes out clean. Cool 5 minutes. May be frozen. Makes 12-15 muffins.

Gluten Free Pantry have a lot of different mixes. Everything from pancake mix to brownie mix to scone mix which is this one. I decided to add chocolate chips mostly because I didn't have a good fruit to add. 
 The kids really enjoyed these. In fact, there were only 4 left from the dozen so I think that's a good sign. They are very light and fluffy which was surprising to me because most the items I've made thus far have been very heavy and thick. So these were a nice light option that I think I can add to our overall foods list.
 Add I add were birthday cupcake sleeves but still these muffins nicely separated from the them.

Lunch: Mac n cheese (Quinoa style)
  • Box of Quinoa Mac n cheese
  • Milk (soy, cow, coconut, almond)
  • Celery
  • Peanut butter
  • raisins
 Unfortunately only two out of my three kids liked this lunch. All like the ant on a log but the mac n cheese version wasn't exactly what I expected. The cheese tasted a little to salty and even a little grainy. Oh well probably won't be a keeper for my master list. I would say however that I would like to come up with my own version of a mac n cheese for the boys and a dairy free option too.
I didn't think it tasted that bad but I definitely had to convince my boys to eat it. This is the first GF item they haven't liked.

Snack: Yogurt and Gluten-free granola
  • 2/3 cup of organic vanilla or strawberry flavored yogurt
  • 1/4 cup of granola   
This was super, quick, easy, and delightfully delicious. The boys ate it up. 
Dinner: Baked Penne San Remo and Salad
  •  15oz. Brown Rice Penne Pasta cooked and drained
  • 26oz.Can of Tomato sauce (only use 13oz)
  • 1 lb of mild Italian sausage cooked and drained
  • 1 cup organic Italian mixture cheeses (Mozzarella, Provolone, Parmesan, Ricotta)
  • Italian herbs Oregano and Basil (pinch)
  • 6oz diced organic tomatoes
  • 3 Tbsp dollops of Ricotta cheese
 For Salad:
  • Spinach
  • Tomato
  • Green and Red bell peppers
  • Carrots
  • Cucumber
  • Vinegar
  • Water
  • Extra Virgin Olive Oil (EVOO)
  • 1 Packet of Italian salad dressing spice pack 
Directions: Preheat oven to 425. Boil noodles according to directions on box. At the same time cook sausage in a large/deep frying pan. Once done add 1/2 jar of tomato sauce, diced tomatoes, and Italian herbs to frying pan. Mix well. Cooked on med-low heat until noodles are done. Once noodles are done, strain and add them to frying pan. Toss and mix well for about 5 minutes. Then pour mixture into oven safe bowl and sprinkle cheese on top. Add 3 dollops (Tbsp sized) Ricotta cheese. Bake for 20 minutes. 
Dressing: use a grocery story dressing container. Fill balsamic vinegar to V line, add water to W line, add EVOO to O line add in dressing packet and shake well then serve. Serve with salad and bread if desired.

This is seriously a great dinner. For the tiny queen bee (because of the dairy allergy) I only gave her the mixture for the bottom of the bowl. 
Scarfing it down!
Did they even taste it?

Unfortunately I seemingly lost the preparation photos for this dinner. Perhaps my oldest child deleted them in an attempt to view them. Not sure but the kids loved this dinner and so did mom and dad.

Happy Eating!

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