20 Gluten-Free Graham Cracker Squares
10 Pieces of Chocolate
Places half the graham cracker squares on a foiled baking sheet. Place one marshmallow on each graham cracker. Heat for 3-4 minutes at 400 degrees until marshmallow starts to melt. Remove tray and place one chocolate square on top of each. Return the tray to the oven for another minute so that the chocolate starts to melt. Remove the try and top each one with a remaining gram cracker to complete the s’more. Serve hot.
I don’t bake much but when I do I try to come up with recipes that are very easy. No need to buy tons of gluten free flours and other expensive ingredients. This recipe is a wonderful chocolate hazelnut cookie with no flour. I made them for a party and it was a hit!
1 Cup Nutella
1 Cup Sugar
1 tsp Baking Soda
1 Pinch Salt
1 tsp Vanilla
Start by mixing Nutella, egg and sugar together. Add baking soda, salt and vanilla. Now roll the dough into about 1 inch balls. Place on 2-3 foiled cookie sheet. Make sure each cookie if far apart because they will spread out large. Bake for 11 minutes, remove and let cool. Cookie’s will harden as they cool. Enjoy!
Who doesn’t love breaded chicken nugget and chicken fingers. Most breaded chicken is flour, breaded, fried and super not healthy. Using nuts and baking chicken instead makes it sweeter and healthier.
1/4 Pound Nuts (walnuts, almonds or pecans)
1/2 Cup Flaked Unsweetened Coconut
1 tsp Salt
2 Pounds Chicken Breast
Start by placing nuts in a food processor to help crush and turn into a nut meal. Add coconut and salt into the food processor and continue to break up. Now, cut the chicken breast into large pieces. Pour the nut mixture in a bowl and evenly coat each piece of chicken. Place the chicken on a foiled pan and bake at 400 degrees for 20 min.
Finding grab and go items that are safely gluten free and delicious is getting easier. I recently received some samples of Gluten Free Corn-dogs from Foster Farms. It must have been at least 10 years since I have had a real good corn dog. These guys did a great job. A wonderful juicy chicken dog that snaps when you bite into it. The dog is wrapped in a light slightly sweet and salty corn batter. Golden brown on the outside, holds together really well and the best part is that its on a stick :). This a great item to keep around for an after school treat, fun dinners or even a mid-night snack.
At 180 calories and 7 grams of protein a piece. Only 6 grams of sugar and 2.5g of fat.
You can prepare them a few different ways according to the box. The oven seemed to work the best. Heating in the microwave is fine and it tasted great but the crust will crack a bit. I also put them on the top rack of my BBQ which worked well too.
Preheat oven to 350° F
Frozen heat for 18 minutes
Thawed heat for 10 minutes
Microwave: On high
Frozen heat for 48 seconds
Thawed heat for 30 seconds
For best results, flip corn dogs halfway through cooking
Cook at 350° – 375° F
Frozen heat for 9 minutes
Thawed heat for 3 minutes
5 lucky readers will win a voucher for a FREE BOX. This is what you need to do:
– “like” the Foster Farms Facebook page
– “like the guilt free foodie cutie page”
– leave a comment on this post about what is your favorite condiment to serve with a corn-dog…..get creative 🙂
Chebe bread mix is very versatile. My boyfriend loves pizza pockets so making a gluten free version seemed natural.
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
3/4 Cup Light Mozzarella Cheese Shredded
1 Cup Parmasan Cheese
1/2 Tablespoon Garlic Powder
1 Cup Pizza Sauce
Start by making the dough mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the parmesan cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.
Now separate the dough into 10 equal pieces. Line a baking sheet with parchment paper and by hand try to make a flat rectangle / oval shape out of the dough. On top of one half the rectangle place ½ a tablespoon of sauce and a pinch of mozzarella cheese. Fold over the side with no topping and seal the edges. *Hint: Do not over stuff or have sauce on edges, otherwise pockets won’t seal well.
Place each pocket on the baking sheet. Bake at 375 degrees for about 15-20 minutes until they start to brown. Remove and let cool before removing from tray.
You can also freeze the pocket for a quick and easy after school lunch. Just reduce cooking time to 10 minutes. Freeze in an zip-lock bag. When you’re ready to re-heat place each one on a foiled sheet and bake at 400 degrease for 10 minutes.
Another great chebe mix recipe.Great for breakfast or lunch. Fun for kids to make and eat.
1 Package Cinnamon Bun Chebe Mix
3 Tablespoons Peanut Butter
1 Cup Jelly or Jam
Start by mixing Cinnamon Bun Chebe Mix with peanut butter, eggs and milk. Separate and roll the dough into 16 individual oval pieces. Place each piece on a lined backing sheet. Bake at 375 degrees for 12 – 15 minutes until they start to brown. Allow to cool and serve with your favorite jelly or jam.
I am a huge fan of chebe bread mixes. I love what the company stands for and how they are willing to support camp celiac in any way. All of the mixes they make are amazing. Really easy and unique to play with. My next few posts with be a new set of chebe recipes I came up with.
I always loved lunchables as a kid making this fun to come up with.
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
2 Cups Light Mozzarella Cheese – Shredded (Divided into two separate 1 cup portions)
1/2 Tablespoons Garlic Powder
1 Cup Pizza Sauce
10 Pepperoni Chopped Small
Start by making the bread mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.
Now separate the dough into 16 equal balls. Place the balls on 2-3 baking sheets lines with parchment paper and well spread out. Gently push down each ball to form mini pizza rounds. Sprinkle all the rounds with garlic powder and bake at 375 degrees for about 15-20 minutes. Remove and let cool.
While bread is baking, you can prepare the remaining ingredients. Split the tomato sauce into four ¼ cup portions and place in containers that can travel. Do the same with the cheese and pepperoni. Once the mini pizza crusts are complete, place four in four separate containers along with a sauce, cheese and pepperoni container along with a small spoon. Keep in a cold lunch box and once lunchtime comes around you can make your own mini pizzas.
Who does not love fries! Fun to eat, always good and goes with everything. Well I wanted to come up with a healthy paleo version and I was very happy with the result.
1 Large Carrot (mine was like 1/2 pound!)
1 Tbs Salt
Slice the carrot in half the long ways and then into quarts. Carefully slice each piece again into long fry like strips. Place in a big bowl and spray well will cooking spray or oil. Toss with salt. Lay carrots on a large foiled cookie sheet. Bake at 500 degrees for about 20 – 25 minutes until golden.
Finally a chicken nugget recipe that is guilt free and junk free. Completely gluten free, egg free and paleo. Using nuts to coat the meat adds even more protein. This recipe is will be a hit for the whole family!
2 Chicken Breast
1/4 Cup Crushed Pecans
1/4 Cup Crushed Almonds
1 tsp Salt
1 tsp Garlic Powder
1 tsp Paprika
1/2 tsp Pepper
Start by cutting chicken into large chunks. I did this by making three strips and cutting each into three or four. Set chicken to the side. In a large bowl mix all the remain g ingredients. Working in batches place chicken in bowl and toss each chunk well to coat. Place coated chicken on a well sprayed or oiled baking sheet. Bake at 400 degrees for 10-15 minutes until golden. You may want to flip the chunks half way. Enjoy!
I am always cooking for fun and kid friendly meals that are healthy. Packed with veggies but fun to eat.
What can be better the soup that taste just like pizza.
15 oz Tomato Pure
12 oz Jar Pizza Sauce
1 tsp Salt
15 oz Water
1 Cup Milk
1/4 Cream Cheese
2 tsp Sugar
1/2 Tbs Oregano
1/2 Tbs Parsley
1 tsp Garlic
Place everything in a slow cooker on high four 4 hours. Whisk well every hour to help blend together. Serve with grated mozzarella on top.