Hawaiian Haystacks
WE top with everything veggie and fruit. So this is a good way to sneak stuff in. I just boil the chicken in water and coconut milk instead of cream of chicken (then add a thickener). I season with ginger and garlic and bullion. Coconut milk I am pretty sure you can get at any grocery store and I use it in a lot of my recipes but you can always sub. cream of chicken. You could also make this way easier and use canned chicken I have done that before. WE serve with rice as well.
Chicken Salad WRaps
Canned chicken
Celery, green onions, (chopped apples, and green peppers go well too but change the taste a bit)
Mayo
(sometimes I add cream cheese to, which makes them extra yum)
Chop veggies and mix with Mayo and cream cheese and wrap in tortilla
Shepherds pie as far as the veggies to throw in with the meat I have tried just about anything and everything I have left over in my fridge. I can sneak a lot of veggies in here and the kids love it!
Pasta Salad with Greens (serve with oven fries.. I just use coconut oil and rub it into sliced potatoes and broil it. The coconut oil can withstand higher temps before it turns to trans fat so that is why I use it.)
I put celery,peas, canned chicken, pasta (cook and cool first) grapes apples pineapples green onions carrots and lettuce all together with a little bit of mayo and salt and pepper and (raw apple cider vinegar-just a touch- this is weird I know, but it is full of probiotics)
Egg Omelet with Spinach and Salsa- In this dish I just sautee a whole bunch of veggies -- onions peppers mushrooms potatoes all finely diced (in my cast iron pan that I can transfer to oven) If you don't have one of those you can just pour all the veggies after they are cooked down into a pyrex dish). Then I add a huge handful or 3 of spinach and let it cook down a bit. Then I add salsa on top. Then 8-12 beaten eggs depending on how many are eating. Then I add a bit of cheese and cook it for about 20 minutes? Not sure on time here. The kids Like this one lots too.
Café Rio
The Cafe Rio REcipe:
Soak Dry Black Beans Overnight (I usually do around 4 cups so i have extra for refried beans, or soup)- or you can do a quick soak where you bring -beans plus water to cover- to a boil, turn off the heat and cover, and then let sit for 1 hour. Then:
Rinse beans and put in crockpot with 1 whole onion, and chopped up Jalepeno, garlic, cumin and pepper.
Cook 3-5 hours on high depending on type of bean, and salt at the end. Drain excessive water and add a jar of salsa and any type of sweetener (1/2 to 1 cup depending on how sweet you want it.). Honey works great.
Rice: Put 2 cups of rice in frying pan with
2 T. oil, 3-4 garlic cloves and sautee for a few minutes
Add 4 cups water, salt or bullion and cook.
when finished cooking add
1 bunch of freshly chopped cilantro,
2-3 squeezed lime juice
Sauce:
1 c. Mayo
1 c. buttermilk
1 bunch cilantro
4-5 tomatillos
2 cloves garlic
Sprinkle of Cayenne pepper
Ranch Dressing Packet
Puree in the blender and refigerate till you are ready to eat it.
Put everything in a tortilla with some salad, tomatoes and avacados.
This should make enough for your family for a few days. This is probably the only meal my kids don't get sick of, and we have it for leftovers for lunch and dinner the next day sometimes... SO good..
Tuna Casserole based on (http://glutenfreeeasily.com/
on-casserole/)
Sautee onions mushrooms carrots then add Tuna 1-2 cans coconut milk and cooked pasta. Add peas. AT this point I just top with cheese and serve but sometimes people top with breadcrumbs and cheese and bake it. I know your kids aren't huge tuna fans so I think this would work well with Canned Chicken as well.
These don't help with veggie intake but we love them:
German Pancakes-my kids love this. WE have also made it with berries instead of apples
overnight apple sourdough french toast- you can just use your normal bread.
adapted from http://www.food.com/recipe/
1 loaf Sourdough bread, sliced 1-inch thick
9 large eggs
3 cups milk
1 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 cup maple syrup-or sugar
1/4 cup butter (or stick margarine)
1 cup chopped pecans (optional)
2 cups apples diced (peeled if you prefer)
2 cups blueberries (fresh or frozen)
Directions:
Grease a 13 x 9 inch baking dish- might need larger depending on your loaf of breada.
Arrange the bread in a single layer in the dish.
In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 1/4 cup of the brown sugar. Stir well to mix.
Pour egg mixture evenly over the bread. Cover and let sit for at least 2 hours, but up to 8 hours or overnight.
When ready to bake, preheat the oven to 400 degrees.
In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of maple syrup, stirring well.
Top the egg mixture with the pecans and blueberries or apples, then drizzle on the butter sauce.
Bake for 45 minutes until set and golden brown on top.
Serve with warm maple syrup.
1 loaf Sourdough bread, sliced 1-inch thick
9 large eggs
3 cups milk
1 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 cup maple syrup-or sugar
1/4 cup butter (or stick margarine)
1 cup chopped pecans (optional)
2 cups apples diced (peeled if you prefer)
2 cups blueberries (fresh or frozen)
Directions:
Grease a 13 x 9 inch baking dish- might need larger depending on your loaf of breada.
Arrange the bread in a single layer in the dish.
In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 1/4 cup of the brown sugar. Stir well to mix.
Pour egg mixture evenly over the bread. Cover and let sit for at least 2 hours, but up to 8 hours or overnight.
When ready to bake, preheat the oven to 400 degrees.
In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of maple syrup, stirring well.
Top the egg mixture with the pecans and blueberries or apples, then drizzle on the butter sauce.
Bake for 45 minutes until set and golden brown on top.
Serve with warm maple syrup.
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