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This is such an easy way to get veggies in for kids...We have to do a small one for our dairy free girl... hers has soy or rice based cheese but other than that it has the same fixings...
1 box wheat lasagna noodles (may not use all)
1 lb ground meat
1-2 cans crushed tomatoes (or jar of fresh canned)
1 small can tom. paste
oregano
basil
sugar
salt
pepper
onion
garlic in oil
red/green peppers
sliced mushrooms
1 each sliced zuchini and squash
leaves of spinach
1 large container ricotta
1/2 cup fresh shredded parmesan
parsley
2-2 1/2 cups fresh shredded mozzerella
Boil lasagna noodles for 7 minutes... they will be firm, but continue to cook in oven. Brown a lb of bison (or ground beef or ground turkey) with 1 cup of minced onion and peppers, a spoon of minced garlic... once browned add a large can of crushed tomatoes (we use 2 cans) a small can of tomato paste and 2 T basil, 1 T oregano, 1 tsp sugar, 1 tsp salt, 1 tsp pepper...mix well.
mix ricotta, 1 T parsley and parmesan
spoon a tablespoon-ish of sauce in casserole dish, then 3 lasagna noodles, spread ricotta mix over noodles, spread mozzerella over ricotta,layer spinach leaves and mushrooms, another layer of noodles, then squash/zuchinni layer, sauce, more noodles and repeat until filled dish and top with mozzerella. Bake 350 for 15 minutes. IF you have picky veggie eaters, chop the veggies very small in chopper and add to meat/sauce mixture... we add carrots as well. If veggies are steamed they mush well in sauce!
poptarts are one of those quick meals that all kids love but after we got the dairy and egg allergy in our family it became a no-no! It is one of those that I have always felt guilty on anyway... there are SO many ingredients and most are hard to pronounce/unknown! We have started making our own and keeping ingredients simple. They are probably no less fattening, but I would have to think better for you! The variations are endless!
Crust... you can use a homemade pie crust recipe or buy the pack of two and roll them out more and cut into desired size, place one on top, then "fork" the sides down.
Filling...we like blueberry or orange marmalade, or dark chocolate chips and mini marshmallows to make s'more ones, crushed oreos, or a brown sugar and cinnamon mixture...or come up with one on your own!
Icing...we mix powdered sugar and a few drops of almond milk, to desired thickness... this is good on s'more and oreo ones, put a little of the cinnamon mix in the icing for the brown sugar and cinnamon ones, and a few drops of jam in the fruit filled ones.
Roll out dough and place a small amount of filling in center and place top on, press sides down with a fork and place on pan. Bake at 350 for about 8-10 minutes. Remove and cool, then ice. After icing is dry, place in container or ziploc bags and store in cabinet. These need to be warmed in a toaster oven... NOT toaster, or eat straight out of bag. Enjoy!
(this was created by my 6 year old... tasty summer treat!)
4-5 strawberries (we pureeed with hand held blender)
2 squeezed lemons (juice)
1/3 c sugar or sweetener
mix all in pitcher, adding ice and water to fill. Can garnish with fresh mint leaves. Yum!
Refer back to ice cream post...
1 to 1 1/2 cup blended fruit (we like strawberry, or mixed berry or mango)
3/4 cup (can do 1/2 cup depending on sweetness of fruit!) sugar
mix well and pour in ice cream maker or container to freeze.
great use for leftover barbque, pork, hamburger meat, chicken or turkey...
~1 lb meat, if pulled, shred in food processor...place in bottom of large casserole dish, set aside.
in a bowl mix:
1 cup milk or unsweetened soy milk
2 eggs (or substitute)
1 c yellow corn meal
salt and pepper
1 tsp each garlic and onion powder
1/2 c grated cheese
1/2-1 stick melted butter
1 cup corn (I use fire roasted), blended
Mix well and pour over meat mixture. Bake at 375 for 40 minutes.
Serve with salad and black or refried beans. Top with sour cream or salsa and tortilla chips!
Our new favorite starch! I do the dough in the bread machine... the dough cycle is so easy, throw ingredients in and leave alone... can leave in for hours and get back to it!
ingredients:
1 1/4 c water
1 equivalent egg replacer (or egg)
3 tbs sugar
6 tbs veg based butter, cut up
4 c bread flour
1/3 c nonfat dry milk, can exclude
4 tbs yellow corn meal
1 tbs +1 tsp wheat gluten
1 tsp salt, kosher
2 1/2 tsp machine yeast
put all ingredients in machine and set on dough cycle. (Or mix with dough hook in mixer and cover and let rise at least 2 hours). After either time above, turn dough out onto corn meal sprinkled cloth and cut into 12 pieces and place on parchment covered pan. Let rise again 20-30 minutes. Brush with melted butter or egg wash. Place in oven and bake at 350 convection for 20 minutes.
Wonderful for homemade burgers or pulled pork sandwiches. Great toasted for breakfast the next day, similar to english muffin, not as chewy! Also great as corn dogs...when cutting dough, place hot dog inside and continue with rise process.
This is similar to a recipe in The Bread Lover's Bread Machine Cookbook we adapted it to be egg/dairy free and added the cornmeal twist.
We have a cuisinart ice cream maker... but you can mix this in a mixer and freeze in a container.
Makes 1 qt.
3/4 cup sugar
2 1/4 cup soy or almond milk
Mix well and add...
1 tsp vanilla (for vanilla)
OR
1 tsp almond
OR
use chocolate soy milk and add 1 tsp mint extract and 1/4 c mini dark chocolate chips
OR
1 T. caramel and 1/4 choc chips
OR
1/2 cup crumbled oreos
ETC!!!
Pour into container or ice cream maker and freeze!
ENJOY!
