Shrimp Scampi With Pasta, Spinach, and Cherry Tomatoes

This was a quick, easy, delicious, week night meal that seems like you spent hours in the kitchen. Even the kids liked this and we are not the biggest seafood eaters. They both had seconds of this! If you don't have grape tomatoes in the house (I happened to just get lucky and have them), you could always use a can of diced tomatoes as well. If you don't have fresh spinach, frozen spinach (thawed in microwave) would work just fine too. No seasoning mix? Use 1/2 stick butter, 1 tsp. garlic powder, 1/2 tsp parsley, 1/4 tsp black pepper, 2 tbsp dry white wine or 2 tbsp lemon juice.

 

Shrimp Scampi With Pasta, Spinach, and Cherry Tomatoes

Ingredients:

8 oz. gluten free spaghetti noodles (I like Barilla)

1 pound shrimp, peeled, deveined (I cut the tails off)

1 bag of fresh baby spinach

6 oz. cherry tomatoes, halved

1/4 cup (1/2 stick) butter

1/4 cup olive oil

1 packet McCormick Garlic Butter Shrimp Scampi seasoning

1-2 tbsp. lemon juice

1/2 cup Parmesan cheese

Directions:

-Cook pasta according to directions. Drain.

-Melt butter and olive oil in a large skillet.

-Add in shrimp and seasoning mix and cook until the shrimp turn pink.

-Stir in 1-2 tablespoons of lemon juice, depending on how you like the flavor.

-Add in 1 bag of fresh baby spinach and cook until wilted.

-Add in cherry tomatoes and cook until just softened.

-Toss with pasta to coat.

-Top with Parmesan cheese!

Enjoy!

White Chocolate Cranberry Breakfast Cookies

 I made these for my best friend's bachelorette party on Saturday. I needed something small that would be somewhat nutritious and filling! I put this recipe together completely last minute, hoping It would work!  It was an easy snack to bring along for the trip and they turned out delicious! Enjoy!

White Chocolate Cranberry Breakfast Cookies

Ingredients:

1 stick butter, softened

2/3 cup brown sugar

1/4 cup white sugar

2 large eggs

1 1/2 cups Trader Joes Gluten Free Oats

1 1/2 cups Domata Living Flour (or other gluten free flour with xantham gum)

1 tsp baking soda

1/2 tsp salt

1-2 cups Craisins

3/4 cup white chocolate chips

Directions:

Preheat over to 375 degrees.

In a mixing bowl, beat together butter and sugar until fluffy. Add in both eggs. In a separate bowl, mix flour, oats, baking soda, and salt. Slowly add to the butter/sugar mixture. Last, add in the cranberries and white chocolate chips.

Drop by spoonfuls onto cookie sheet and bake around 11 minutes or until golden brown.

 

Meatloaf, Mashed Potatoes, and Brussel Sprouts

I don't know about you but I happen to be a fan of meatloaf. It is a simple dish to make and you can really switch up the flavors with it each time. You could even add slices of bacon to the top of this! But, I really have to quit with the bacon...for a few days. This meal just reminded me of a good, down-home cooking meal. I love pretty much anything that includes meat and potatoes. I did not know how BIG of a fan I was of Brussel sprouts though until last night. Seriously. It was like having dessert it was so good. My mouth is watering just at the thought of this. If you make these and you don't like them....well, now I just feel sorry for you because there must be something seriously wrong with your tastebuds. Here's my recipes for meatloaf, Brussel sprouts, and mashed red potatoes!

 

Meatloaf

Ingredients:

1 lb. ground beef

1/2 c. Trader Joe's Gluten Free Rolled Oats

1/4 c. ketchup

1 small onion, chopped

1 tbsp. Worcestershire sauce

1 egg

2 tsp. salt

1 tsp. pepper
 

Directions:

-Preheat oven to 375 degrees

-Mix together all the ingredients in a large bowl with hands.

-Shape into loaf on a baking sheet or place the mix in a loaf pan.

-Top the loaf with a couple tablespoons more of ketchup.

-Bake for about 40 minutes. Let rest before slicing.
 

Brussel Sprouts 

Ingredients:

1 bag of frozen Brussel sprouts

2 tbsp. olive oil

2 tsp. roasted garlic and herbs seasoning

1 tsp. salt

1/2 tsp. pepper

Directions:

-Preheat over to 425 degrees.

-Put all of the ingredients in a bowl and mix until Brussel sprouts are covered.

-Place Brussel sprouts on a cookie sheets and bake about 20-30 minutes until nicely browned. These will change your life. YUM.

 

Mashed Red Potatoes
 

Ingredients:

6-8 red potatoes, diced, skins on (make sure they are around the same size to cook evenly)

1 clove garlic, minced

1 tsp. salt

Directions:

-Place diced up potatoes and garlic in a pot with cold water.

-Add about 1 tsp. salt to the pot.

-Boil on high heat with a lid on top (don't let it boil over).

-Boil until the potatoes are soft, about 15 minutes.

-Mash in a large bowl with a potato masher and mix in whatever ingredients you like.

I usually add butter, a splash of milk, and some more salt & pepper. I like to use my roasted garlic and herb seasoning in these as well! And of course, I added in some cheese to this to make it extra special...and the kids will eat almost anything that has cheese on it!
 

Bacon, Potato, & Buffalo Chicken

This casserole type dish ended up turning out delicious. I love hot sauce, my kids however; not so much. So this still gives you the delicious flavors without it being too hot for the kiddies to enjoy. You can really switch this recipe around with whatever you have. I love buying rotisserie chicken from Sam's Club (gluten free) and shredding it to keep in the freezer until I need it. You could use rotisserie, canned, chicken breasts from another night that are leftover. Whatever! This time I used canned chicken since I have A LOT of it and it is just simple. Simple is good. So is bacon. Hope you enjoy this recipe as much as we did!   
 

Bacon, Potato, & Buffalo Chicken

Ingredients:

2 cans of chicken breasts or 2 lbs cooked chicken breasts, shredded or cubed
8-10 medium red potatoes, cut into cubes (skins on)
1/3 cup olive oil
2 tsp. salt
1 tbs. freshly ground pepper
1 tbs. paprika
2 tbs. garlic powder
6 tbs. Red Hot or other hot sauce

Topping:

2 c. Cheddar & Monterey Jack cheese, shredded
12 slices of cooked bacon, diced or 1 c. bacon bits
1 c. diced green onion

Directions:

-Preheat oven to 480 degrees.

-In a large bowl, mix together hot sauce, olive oil, paprika, garlic powder, salt, and pepper.

-Add in cubed potatoes and stir until coated.

-Put the potatoes in a 9x13 greased baking pan and bake for around 45 minutes until roasted. Leave behind the excess sauce.

-If you are using bacon that has not been cooked, put that in the oven now and cook until done. That's what I did and it was done in perfect time before the potatoes were done.

-Put the cooked chicken in the bowl with excess sauce, mix around.

-In another bowl, mix together the topping of shredded cheese, green onion and cooked bacon.

-When the potatoes are roasted, add the chicken on top, then add the topping mix.

-Cook for another 20 minutes at 400 degrees or until bubbly.

-Serve with ranch dressing and enjoy!

Restaurant Review- Tonic fresh juice and local food

Went to Tonic - fresh juices & local food today and had the Quiche with bacon (because who doesn't like bacon) and had the Cauliflower Fondue with herbed goat cheese! I had to try one of their juices as well, so I had the Coastal Sunshine (Fresh pressed orange, lemon, lime & local carrot juice). 

Really enjoyed my food and drink! I will definitely be back again soon!   Great gluten free and healthy options here! Check out the menu here!

Celiac Disease Resources

Here is a list of some resources. A great phone app is "Find Me Gluten Free" for a list of restaurants and reviews near you. Also, if you are newly diagnosed with celiac disease through biopsy, The University of Chicago Celiac Disease Center will send you a care package with gluten free products, magazines, information, and coupons. Click here for the website for more information. Here's what I was sent! It was awesome!!!

     

Celiac Disease Organizations

Academy of Nutrition and Dietetics (formerly American Dietetic Association or ADA)
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
Fax: 301-899-0008
Web: www.eatright.org

American Celiac Disease Alliance
2504 Duxbury Place
Alexandria, VA 22308
Phone: 703-622-3331
Email:info@americanceliac.org
Web: www.americanceliac.org

American Gastroenterological Association
4930 Del Ray Avenue
Bethesda, MD 20814
Phone: 301-654-2055
Fax: 301-654-5920
Email:member@gastro.org
Web: www.gastro.org

Celiac Disease Foundation (CDF)
20350 Ventura Blvd., Suite 240
Woodland Hills, CA 91364
Phone: 818-716-1513
Fax: 818-267-5577
Email:cdf@celiac.org
Web: www.celiac.org

Celiac Sprue Association/USA Inc. (CSA)
P.O. Box 31700
Omaha, NE 68131-0700
Phone: 1-877-CSA-4CSA
Fax: 402-558-1347
Email:celiacs@csaceliacs.org
Web: www.csaceliacs.org

Gluten Intolerance Group of North America (GIG)
31214 – 124th Ave SE
Auburn, WA 98092
Phone: 253-833-6655
Fax: 253-833-6675
Email:info@gluten.net
Web: www.gluten.net

NASPGHAN Foundation for Children’s Digestive Health and Nutrition
P.O. Box 6
Flourtown, PA 19031
Phone: 215-233-0808
Fax: 215-233-3918
Email:naspghan@naspghan.org
Web: www.cdhnf.org

National Foundation for Celiac Awareness (NFCA)
P.O. Box 544
Ambler, PA 19002–0544
Phone: 215-325-1306
Fax: 215-643-1707
Email:info@CeliacCentral.org
Web: www.CeliacCentral.org

North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition (NASPGHAN)
P.O. Box 6
Flourtown, PA 19031
Phone: 215-233-0808
Fax: 215-233-3918
Email:naspghan@naspghan.org
Web: www.naspghan.org

Celiac Disease Awareness Campaign
c/o National Digestive Diseases Information Clearinghouse
2 Information Way
Bethesda, MD 20892–3570
Phone: 1–800–891–5389
TTY: 1–866–569–1162
Fax: 703–738–4929
Email: nddic@info.niddk.nih.gov
Internet: www.digestive.niddk.nih.gov
http://www.celiac.nih.gov/

Delicious Dips!

My husband actually liked this Artichoke Dip! Normally he hates them so what a proud moment I had when I found out that he cleaned out the bowl of it! I bought some canned chicken from a work sale and I’m not normally one to use chicken that’s canned….the thought of it isn’t the most intriguing but it actually works quite well for a quick dip to be made. Here’s a couple of the dips I’ve made with it so far!

                                           image from: closetcooking.com

Chicken Artichoke Dip

Ingredients:

1 (12.5 oz) can of chicken breast or any shredded chicken

1 (8 oz) package of cream cheese

1 cup of mayonnaise

1 (14 oz) can of artichokes, chopped

¼ cup of parmesan

1 cup of shredded cheese

1-2 cloves of minced garlic

Salt and pepper

Directions:

-Preheat oven to 350 degrees.

-In a medium bowl, mix together mayonnaise, artichokes, cream cheese, garlic, shredded cheese, and salt & pepper.

-Stir in the chicken. Pour the ingredients into an 8x8 pan or similar.

-Top with parmesan cheese.

-Bake for about 20 minutes.

-Serve with corn chips. Enjoy!

                                                      Owner/Copyright: RBI 2008

Buffalo Chicken Dip           

Ingredients:

1 (8 oz) package of cream cheese, softened

½ cup of ranch dressing

½ cup of Frank’s RedHot (more or less depending on what you like)

1 (12.5 oz) can of chicken breast or any shredded chicken

½ cup of shredded cheese

Directions:

-Preheat oven to 350 degrees

-Stir all ingredients together in a 1-quart baking dish.

-Bake for about 20 minutes.

-Serve with crackers, chips, or veggies. Enjoy!!