Wednesday, July 31, 2013

Gluten Free Grape Salad Can it be Made Sugar Free?

I made this with sugar for a WINGS meeting on Wednesday night but I think in the near future I may try a sugar free version. If you use all natural ingredients it is naturally gluten free but can it be made sugar free? I think I can?

Gluten Free Grape Salad

 

Ingredients

    • 1 1/2 lbs red seedless grapes
    • 8 ounces cream cheese, softtened
    • 8 ounces sour cream, I use Daisy
    • 1/4 cup white sugar
    • 1/2 teaspoon pure vanilla flavoring
    • 1/2 cup brown sugar
    • 1/4 teaspoon cinnamon
    • 1 cup pecans, chopped

Directions

  1. Remove any stems from grapes and wash. Set aside.
  2. In a medium size bowl, mix cream cheese, sour cream, sugar and vanilla.
  3. Fold in grapes and pour into a large serving dish. Spread mixture evenly in serving dish.
  4. Mix brown sugar with cinnamon and pecans. Sprinkle over top of grape mixture.
  5. Place in refrigerator to chill. 

Thanks for stopping by y'all and please come again soon!

 

Friday, July 26, 2013

Corn Beef Hash made with leftover baked potatoes

I hate to throw anything away, I guess it comes from the way I was raised and living in Guatemala for years. It really bothers me to waist food that's one reason when I find something gluten free that I love I stick with it.

We had a ladies event last night and had a lot of leftover baked potatoes. I talked some of the ladies into taking some home but ended up bringing two home myself. With Honey's high sugar he didn't need to eat them but he left for the hills today so I decided to make something of them while he was gone.

Throughout the day I was thinking about different ways I could use my potatoes and one way just made my mouth water. Honey doesn't like corn beef and I keep a can because I was raised on corn beef hash and corn beef sandwiches and sometimes I just crave the things of my childhood.

I have battled a bad headache all day so I didn't want to cook anything difficult, I hate to cook for one person anyway.  So this sounded like what I needed at the moment.

Here is how I used my potatoes and it was great. I have enough for several meals so I'm sure I'll finish it sometimes tomorrow.

Corn Beef Hash

1 large onion, chopped
1 can plain corn beef
2 large baked potatoes, chopped into bite size pieces
2 TBS olive oil
Black pepper to taste

Saute onion in oil until slightly done and beginning to brown. Add corn beef and potatoes and mix well. Allow to cook until brown and enjoy.

Thanks for stopping by y'all and please come again soon!

Wednesday, July 17, 2013

Gluten/Sugar Free Healthy Banana Oatmeal Cookies

Honey's sugar is a little better now, they have increased his insulin and he goes back to the doctor in six weeks. In time and with answered prayers we know he'll be just fine. And with many attempts I will conquer sugar free cooking as well!

My first recipe to try in our new gluten/sugar free home.

These cookies are not bad to be sooo healthy! I really enjoy them slightly warm with a glass of cold milk. They don't have the consistency of a normal cookie you just have to think of them as a healthy gluten/sugar free snack!

It seems like this will be our new norm around here, so stay tuned new recipes are on the way!

Gluten/Sugar Free Healthy Banana Oatmeal Cookies

Makes around 18 cookies


Ingredients

    • 3 ripe bananas
    • 2 cups Quick Cooking Gluten Free oats (not instant)
    • 1/2 cup skim milk
    • 1 egg
    • 2 tablespoons Splenda sugar substitute
    • 1/2 teaspoon pure vanilla extract
    • 2 tablespoon Natural Crunchy Peanut Butter (optional) You can use creamy also.

Directions

  1. Preheat the oven to 355.
  2. Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients. Add remaining ingredients. If it looks a bit runny to you at this point, throw in another handful of oats to thicken it up.
  3. Grease a cookie pan with your choice of cooking spray and spoon a medium scoop of the mixture onto the pan.
  4. Bake for around 10mins until golden brown. Remove from oven and allow to cook about 5 minutes on pan them transfer to a wire rack to cool completely.

Thanks for stopping by y'all and please come again soon!

 

Monday, July 15, 2013

Another Challenge is Placed Before Me!

Just when I think my life is getting easier and that I have conquered gluten free cooking another challenge is placed before me!


Honey has been feeling bad for a couple of weeks now, I have begged him to call his doctor but he felt that he knew what was going on and he would be fine until his regular appointment. His appointment was last Friday and his sugar was sky high, they talked about admitting him to the local hospital to get it regulated but decided that he could come home if he would rest and monitor it closely. What they did not know is that Honey had been eating whatever he wanted because he felt that the medicine he was taking would take care of it. Because of my diet I've told him many times that one day he might regret not watching his sugar closer but he disagreed. Now he has no choice, I think this has scared him enough to take action. Praise the Lord everything is better now, maybe we are getting it under control we just need to learn how to keep it there.

Honey has lost around 40 pounds and that in itself has scared me but he has been cutting back, now we think this too has taken a tole on his sugar. 

Yesterday we grocery shopped sugar free style and gluten free style. MAN we are going to be doing without a lot more and we were already limited. I mean I can cook a meal for each and I love to cook but people one meal at a time please!

So now we need education for diabetics, what to eat and not to eat, how much to eat, when to eat, the list goes on and on!

If you know where to get much needed information on living as a diabetic please comment and let me know. 

I will be trying a gluten free, sugar free healthy cookie recipe this afternoon I'll let you know how it turns out. We are planning a little trip soon and I want to be able to take some with us.

Thanks for stopping by y'all and please come again soon!



Thursday, July 11, 2013

Gluten Free Chicken Spaghetti

I have not made chicken spaghetti in quiet a while but while Austi Bug was here she asked for it every meal. Tonight we are having Chicken Spaghetti gluten free style and I am taking the leftovers to Austi Bug tomorrow. I hope she likes it!

It was great I was afraid using GF Progresso Soup and not using the condensed soup it might be too juicy but it was just right.

Rotel Chicken Spaghetti


Ingredients:
3 large boneless chicken breasts
1 can (18 counce) Gluten Free Progresso Cream of Mushroom Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 tablespoon Margarine or butter
10 ounces Velveeta cheese, cubed
8 ounces gluten free spaghetti, of your choice, cooked and drained


Directions:
Cut up chicken into bite size pieces. In a large skillet melt butter or margarine. Add cubed chicken, and cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until hot and bubbly.


Thanks for stopping by y'all and please come again soon!

Friday, July 5, 2013

Yummy Gluten Free Chocolate Peanut Butter Brownies

I tried something new for the 4th and I kind of dreaded the taste test because family was to be here and most of the time when I try something new and my kids are in town it is a flop. Not these Chocolate Peanut Butter Brownies they turned out great I think everyone here ate at least one. So now I want to share my recipe with you.


Yummy Gluten Free Chocolate Peanut Butter Brownies

Ingredients:
1 box Betty Crocker Gluten Free Brownies Mix
1/4 cup butter
2 eggs
2 heaping TBS Unsweetened Applesauce 
2 heaping TBS Skippy Natural Dark Chocolate Peanut Butter Spread 
Enough Buttermilk to make batter creamier and easier to stir
1 sm handful of chocolate chips of your choice
1 sm handful of peanut butter chips

Frosting:
Betty Crocker Milk Chocolate frosting mixed with Skippy Natural Dark Chocolate Peanut Butter Spread

Preheat oven to 350.

Mix the brownie mix according to package directions. Add the applesauce and peanut butter spread, mix well. Add the butter milk and mix well. Fold in the chips.

Pour into a 9x9 pan and bake for around 35 minutes or until does not stick on fingers when touched.

Frost with frosting mixture while still warm.

Cool completely then cut and serve.

I hope you enjoy, really good with a glass of cold milk or topped with Vanilla ice cream!

Thanks for stopping by y'all and please come again soon!
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