2 Ingredient Chaffle (rhymes with waffle)
1 large egg
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1 large egg
1/2 cup plant cheese shreds
Spray a waffle iron with non-stick oil spray and let it heat up. Mix the egg and cheese together in a bowl with a fork. Add 2 or 3 tablespoons of the batter to the waffle iron and cook for 3-5 minutes or until the light on top goes out and the steam quits. The chaffle is done when golden brown. Repeat two more times for a total of 3 waffles. Serve hot or warm.
Tips:
Add melted margarine and cinnamon-sugar mix to make the chaffles taste like churros.
Can eat two as a hamburger bun.
I haven't tried this yet, but I was told you can pull them straight out of the waffle iron, while still warm and drape them into a taco shell press tool. Let cool while in the tool.
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7 - Can Slow Cooker Soup
1 (28 oz.) can meat (see my list of brands)
6 (15 oz.) cans of various low-sodium vegetables, drained (my hubby found various cans of veggies in our pantry - beets, black beans, carrots, corn, green beans, hominy, peas, potatoes, etc. )
1/2 to 3/4 cup rice
6 cups cold water or stock
2 tablespoons beef gelatin
1 teaspoon each of the Italian herbs - oregano, basil, marjoram, thyme
1 teaspoon dried celery powder
Dump all ingredients into the slow-cooker. Heat on high for several hours or on low all day or overnight.
TIP: We had leftovers. I got 2 (1/2 cup) Souper Cube trays for Christmas and I used them for some of the soup leftovers. My husband said he liked them because it was easy to figure out portions. We popped out the frozen cubes and stored them in a zippy bag in the freezer. Hubby said we need a couple more souper cube molds! :)
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Meal Prep: Boiled Eggs
6 eggs (optional: or more)
Place the eggs down in a saucepan and cover with water. Bring the water to a boil on the stove set on high with big bubbles coming to the top. Set the timer for 10 minutes and let it boil until the timer goes off. Turn off the burner, cover pan and let it sit for 5 more minutes for hard boiled eggs. When done, pour the boiling water out and rinse the eggs in cold water until they can be handled. Place all the eggs in a canning jar, cover and store in the fridge. When they are good and cold, you can use the eggs for a snack, carob pudding (see "Treat" post for recipe), deviled eggs, egg salad sandwiches, eggs on toast, sliced up in a lettuce salad, etc.
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Broiled Hamburgers
I have been broiling pre-made frozen hamburger patties in my oven on high. Takes 4 minutes each side and they are done. I bought a stainless steel BBQ grill drip pan at World’s Market that fits over the top of my stainless steel 13 inch x 9 inch cake pan. Fits like it was made for it. The fat from the hamburgers drains away into the cake pan and they are done in 8 minutes flat! I broil six hamburgers at a time and store the extras in the fridge for my lunches. I love this new way to cook them and they don’t taste any different from the fried hamburgers.
TIP: And I drain all the fat and juices from the pan into a clean vegetable can that I save for that purpose and store in the freezer until the can is full and then hubby takes it out with the garbage on trash day.
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Egg Sandwich
1-2 eggs
1 slice of wheat-free toasted bread, cut in half
soy-free margarine
Break egg(s) into a square glass bowl and whip with a fork. Nuke in the microwave 1:30 to 2:00 minutes. Meanwhile, toast bread slice in a dedicated wheat-free toaster and when done, remove to a clean plate. While the bread is still warm, spread soy-free margarine over one side of the bread and cut into half. Remove cooked egg from the microwave, cut in half, then transfer egg onto half bread slice and cover with the remaining half of bread. Yum!
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Meal Prep: Slow-Cooker Chicken
1. Place chicken breasts in the the slow-cooker.
2. Pour water over the chicken to barely cover it.
3. Cover and cook on low for 6 to 7 hours or high for 3-4 hours.
4. Confirm the internal temperature reaches at least 165* F. with a meat thermometer stuck in the largest portion of the breast.
5. Pull chicken out and place on a plate to let cool. When cool to the touch, take two forks and pull meat apart or run through a grinder for sandwich meat. Pack into freezer containers and put them away until you need one for a recipe.
6. Ladle the cooked chicken broth into canning jars and cover. When cool to the touch, refrigerate. Remove fat that floated to the top of the jars and freeze the stock water in 1/2 cup Souper Cubes to use later in other dishes to give them a bit more flavor. Be sure to label and date.
Can use in soups, chicken & egg noodles, chicken salad sandwiches, etc.
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Meatloaf, Low Fodmap - 350* F, 55-60 minutes
2 1/2 pieces wheat-free white bread
1/2 cup plant milk
1 1/2 pounds hamburger (ground beef)
2 large eggs
1 medium carrot, finely chopped in blender
1 medium red bell pepper, finely chopped in blender too
1 tablespoon coconut aminos
1/2 teaspoon dried parsley and dried thyme
Soak bread in plant milk, preheat oven and then hand squish all ingredients together in a bowl until thoroughly mixed. Pat down into a loaf pan and bake in the oven at 350* F. for 55 to 60 minutes. Good with a baked potato! (see "Vegetable" post for directions to microwave a baked potato).
TIP: I have a meatloaf pan that contains a drip pan that drains the grease off the meatloaf as it cooks. I believe I bought it at J.C. Penny's many years ago. However, I came across a similar pan at Walmart recently!
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Muffin Egg Bites - 400* F., 15 minutes
1 slice of turkey bacon per muffin well
1 egg per muffin cup well
1/8 cup (coffee measuring scoop) Violife cheese shreds
Sprinkle of Salt-free spice blend (see Spice post for recipe)
Line the inside of the muffin well with the turkey bacon like a cupcake liner. Break an egg into each well inside the bacon. Add the 1/8 cup of cheese shreds to the top of the egg and sprinkle on top of that a little salt-free spice blend. Bake at 400* F. for 15 minutes.
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🔴 Peanut Butter and Crackers Snack
I really don't have a recipe. I just mix equal amounts of maple syrup or molasses and peanut butter together in a bowl to eat with wheat free crackers for a snack. Yummy!
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Sheet Pan Turkey Bacon - 400* F., 10-15 minutes
1 whole package of turkey bacon
Preheat oven to 400* F. Line a large baking sheet with either parchment paper, foil or a baking grate. Lay the bacon slices on the sheet or grate side by side. Cook the bacon slices at 400* F for 10 to 15 minutes or until it's as crispy as you'd like.
Remove the bacon from the oven and transfer to a paper towel lined plate to serve. If you have a crowd at your place, you can cook the bacon with 2 sheet pans in the oven at the same time!
If you have any bacon left over, you can crumble the pieces to use in other dishes. Store in fridge.
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Slow-Cooker Black and White Beans
2 (15 oz.) cans black beans
2 (15 oz.) cans white northern beans
3 3/4 cups of water or homemade, low-sodium stock (see Condiments for recipe)
Rinse the canned beans in a sieve or colander and then dump all the ingredients in a slow cooker. Cook on low all day or on high for a half day for dinner/supper. Eat with cornbread (see "Grain" tab for recipe). Enjoy!
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Slow-Cooker Roast Beef and Broccoli Bowl
Original recipe called for 1.5 pounds of chuck roast, sliced up into steaks, but I used 3 packages of cut up frozen stew meat and it was just as good!
2 (12 oz) bags frozen broccoli
1 cup water plus 2 tablespoons beef gelatin
ingredients from the low-fodmap Teriyaki Sauce recipe (see Condiment post)
cooked rice (see Grain post for microwave recipe)
Dump the stew meat into the bottom of a slow cooker. Cover with the ingredients of the Teriyaki Sauce recipe, except for the cornstarch. Stir to make sure all the frozen chunks of meat are covered with the teriyaki sauce ingredients. Cover and cook on low for 6 hours. After 6 hours, whisk cornstarch from the recipe into the liquid in the bottom of the slow-cooker to thicken it up slightly. Add the frozen broccoli, cover, and cook for an additional 30 minutes until tender. Serve hot, over a bowl of cooked rice, and enjoy! Yum!
