Saturday, January 11, 2014

Allergy Update

So we did it, we got Eli scratch tested for allergies to see if he's growing out of anything.   The answer is...maybe.  :)
We get to challenge one at a time wheat and soy and in 4 weeks we go back to the doctor to try egg!  What a change this would be for the little man!
He still reacted very strongly to milk, and pretty strong to beef and peanut. 
So yesterday, we started trying to introduce small portions of soy to his diet, and I guess I've been too good at keeping soy away.  It's been hard trying to find things with soy in them that I think he'll eat!  :)
We've done an Italian salad dressing, which he ate on almost everything yesterday.  Frozen french fries that are made with oil that may contain soy, and cooked with vegetable oil yesterday.  So far so good.  This weekend we will keep up with the little things: soy as the 3rd or less ingredient is ideal according to the allergist, but next week I want to try soy milk to see!
Once we're done with the soy, and hopefully have no reaction we can start trying some gluten/wheat and see how that goes!

Friday, January 10, 2014

Yet another freezer meal list!

I made some freezer meals for my grandparents this last week after my grandmother was discharged from the hospital.  I used a few of the same recipes and some new ones.  I also altered these to not be crockpot meals.   I’m giving the recipes both ways here and the shopping list, which is the same for either!  Some are allergy friendly, some aren’t. 
Crockpot recipes-
Chili-  Brown meat and onions.   Put into one bag.  Cook high 1-2 hours, low 3-4 hours.
-          1 lb hamburger
-          1 can of Chili Magic
-          1 can (14 oz) stewed tomatoes
-          1 can (28 oz) diced tomatoes
-          1 medium onion, chopped
Scalloped potatoes and ham with broccoli-  Boil potatoes until half tender.  Divide into two bags. Cook on high for 8 hours.
-          5 lb bag of potatoes
-          2 cans of cream of potato soup (and 2 cans of water)
-          Package of cubed ham
-          2( 8 oz) blocks of cheese- we use mild cheddar, cubed
-          2 (16 oz) bags of frozen broccoli
Chicken Alfredo-  Divide into two bags.  Cook on low 8 hours.  Serve over noodles.
-          6 chicken breasts
-          1 (10 oz) package frozen spinach
-          2 jars of alfredo sauce
-          1 green pepper, chopped
-          2 cans of mushrooms
Veggie Soup-   Boil potatoes until half tender.  Divide into two bags.  Cook on low for 5 hours, high for 3 hours.
-          3-4 large potatoes, chopped
-          3-4 stalks of celery, chopped
-          1 medium onion, chopped
-          2 bags of mixed veggies- or you can buy fresh depending on if you’re lazy!
-          2 large containers of chicken broth
Black Bean Taco Soup – Brown meat and onion, let cool and divide into two bags.  Cook high 1-2 hours or low 2-3.5 hours.  Serve with tortilla chips, cheese, and sour cream.
-       1 lb lean ground beef (we used turkey beef)
-       1 medium onion, chopped
-       1 package mild taco seasoning mix
-       1 (16 oz) bag frozen corn
-       1 (16 oz) can black beans drained and rinse
-       1 (14 oz) cans stewed tomatoes
-       1 (8 oz) can tomato sauce
-       1 (4 oz) can diced green chilis
Cilantro Lime Chicken- makes 2 bags, cook on low for 8 hours, shred meat and serve on tortillas.
-          6 chicken breasts
-          4 tablespoons of lime juice
-          1 bunch of cilantro chopped
-          2 – 16 oz bags of corn
-          4 cloves of garlic- minced
-          1 red onion chopped
-          2 cans of black beans, drained and rinsed
-          2 tsp cumin
-          Salt and pepper.

Non-crockpot recipes-  the nice thing about these is everything is already cooked.  The times might be off a little, but just make sure it’s warm through.  Can also microwave but make sure it’s in a microwave safe pan- we use throw away aluminum so that won’t work!
Chili-  Brown meat and onions.  Thaw in fridge.  Simmer on stove.
-          1 lb hamburger
-          1 can of Chili Magic
-          1 can (14 oz) stewed tomatoes
-          1 can (28 oz) diced tomatoes
-          1 medium onion, chopped
Scalloped potatoes and ham with broccoli-  Boil potatoes until tender.  Divide into two pans.  Thaw in fridge.   Cook in oven at 350 degrees for about 45 minutes, stir well.
-          5 lb bag of potatoes
-          2 cans of cream of potato soup (and 2 cans of water)
-          Package of cubed ham
-          2( 8 oz) blocks of cheese- we use mild cheddar, cubed
-          2 (16 oz) bags of frozen broccoli
Chicken Alfredo-  Boil chicken breasts to cook through, shred/dice chicken and split into two pans.  Thaw in fridge and cook in oven at 350 degrees for about 45 minutes.  Serve over noodles.
-          6 chicken breasts
-          1 (10 oz) package frozen spinach
-          2 jars of alfredo sauce
-          1 green pepper, chopped
-          2 cans of mushrooms
Veggie Soup-   Boil potatoes until tender.  Divide into two bowls.  Thaw in fridge, simmer on stove.
-          3-4 large potatoes, chopped
-          3-4 stalks of celery, chopped
-          1 medium onion, chopped
-          2 bags of mixed veggies- or you can buy fresh depending on if you’re lazy!
-          2 large containers of chicken broth
Black Bean Taco Soup – Brown meat and onion, let cool and divide into two bowls/pans. Thaw in fridge, cook at 350 degrees for about 30 minutes or pour into saucepan and simmer.  Serve with tortilla chips, cheese, and sour cream.
-       1 lb lean ground beef (we used turkey beef)
-       1 medium onion, chopped
-       1 package mild taco seasoning mix
-       1 (16 oz) bag frozen corn
-       1 (16 oz) can black beans drained and rinse
-       1 (14 oz) cans stewed tomatoes
-       1 (8 oz) can tomato sauce
-       1 (4 oz) can diced green chilis
Cilantro Lime Chicken- makes 2 pans.  Boil chicken to cook through.  Shred and place in pan and mix with other ingredients.  Thaw in fridge.  Cook in oven at 350 degrees for about 30 minutes.  Serve with tortillas or over rice.
-          6 chicken breasts
-          4 tablespoons of lime juice
-          1 bunch of cilantro chopped
-          2 – 16 oz bags of corn
-          4 cloves of garlic- minced
-          1 red onion chopped
-          2 cans of black beans, drained and rinsed
-          2 tsp cumin
-          Salt and pepper.

Shopping list for both!
Fresh-
-          3 medium onions
-          1 green pepper
-          5 lb bag of potatoes (you can snitch a few from the scalloped potatoes for the veggie soup)
-          Bunch of cilantro
-          1 red onion
-          Garlic
Meat-
-          1 lb ground beef
-          1 lb ground turkey (or 2 beef)
-          12 chicken breasts
-          Package of cubed ham
Canned/pantry-
-          1 package taco seasoning
-          3 (16) oz can black beans
-          2 (14 oz) can stewed tomatoes
-          1 (8 oz) can of tomato sauce
-          1 (4oz) can of diced green chilis
-          Lime juice
-          Cumin
-          1 (28 oz) can diced tomatoes
-          1 can chili magic
-          2 jars of alfredo sauce
-          2 cans of sliced mushrooms
-          2 large containers of chicken broth
-          2 cans of cream of potato soup
Frozen-
-          3 (16 oz) bag of frozen corn
-          2 (16 oz) bag of mixed veggies
-          1 (10 oz) bag of spinach
-          1 (16 oz) bag of broccoli
Other-
-          2 blocks of cheddar cheese
-          Tortilla shells, tortilla chips, sour cream, noodles to go with the meals
-          Either a package of freezer bags for crockpot meals or bowls and casserole containers for non-crockpot meals

Day 1- 24 day challenge! New you for 2014!

Well the snow didn't slow down Fed-Ex too much!  Time to start my challenge!  Love Advocare and I want to get back to where I was maintaining!  I also have some extra incentive- two contests where I can win $$$ for losing, and several friends completing this with me!
Here's my box of stuff!
 Goodies galore!
 So here's my before pictures for this challenge.  This was the best lit place in the house, so don't mind all the clashing colors!
Front

Side

Back, ewwww, back and arm rolls!
Starting weight- 170 lbs (mind you I've gotten as low as 155)
Waist- 40 inches
Hips- 42 1/2 inches
Chest- 39 3/4 inches

Time to get running on that new treadmill! 

Friday, January 3, 2014

A pinterest fail and chicken salad

So, vegan recipes are usually where we start with allergy friendly foods, since then we only need to substitute a few extra ingredients.  It will already be dairy and egg free.  So my sister found this simple recipe for a pudding that is Eli friendly and sounded easy to make.  I'll give the recipe then you can see how mine worked out. 
In a blender or food processor- 2 ripe avocados, 2 TBS of honey, 1/3 cup of cocoa powder, 2 TBS softened coconut oil, and 1 tsp of vanilla extract.   She said you can also use a combination of 1 banana and 1 avocado or 2 bananas.  Anyways.  Throw it all together and puree it.  Put in the fridge to get cold and "enjoy".
Here's what we got....

The problem may have been the avocados not ripe enough so they didn't blend well.  We will try again with bananas or combination, but this reminds me so much of those pictures of pinterest fails.  

 

Nailed it!

 So onward.  For dinner I made two chicken salads.  One is my mother in law's recipe that is not allergy friendly, and one is a recipe I have made before from the allergy cookbook. 
Creamy Avocado Dressing is-
    1 clove minced garlic
     2 TBS honey
    2 TBS chopped cilantro
    1 ripe avocado
- puree these in a mixer
-Add-
    3/4 cup rice milk
    2 TBS apple cider vinegar
    3 TBS lime juice
Mix about a minute, till all together.

This can be used for salads, dipping or about anything.  Lyle said he'd try it on a taco or taco salad.
 Eli's chicken salad is made with this dressing-
   1 cup cooked chicken
   1 celery stalk chopped
   2 TBS Dijon mustard
   1 TBS minced onion
   5 TBS avocado dressing.
He LOVED it!  He said the chicken made him fast for running!
Our chicken salad is the recipe my mother in law gave me, and honestly I don't measure anything.  It has cooked chicken, boiled eggs, celery, relish or chopped pickles, mayo, sugar, and salt. 


Thursday, January 2, 2014

Super shopping trip!

So this morning Ella and I took off with the shopping lists and made a huge trip to Walmart in the snow!
After the prep- here's what we have! 22 meals in freezer bags for the crockpot on the busiest days!


Here's the lists again- one Eli friendly and one not necessarily!  But the cilantro lime chicken is doubled up- we just made 4 because I didn't notice!  :)  Left for the store at 8:45, done with everything by noon.  Not too shabby!

Here's the two lists.

Eli Friendly Freezer Meals
Black Bean Taco Soup – Brown meat and onion, let cool and divide into two bags.  Cook high 1-2 hours or low 2-3.5 hours.  Serve with tortilla chips, cheese, and sour cream.
·      1 lb lean ground beef (we used turkey beef)
·      1 medium onion, chopped
·      1 package mild taco seasoning mix
·      1 (16 oz) bag frozen corn
·      1 (16 oz) can black beans drained and rinse
·      1 (14 oz) cans stewed tomatoes
·      1 (8 oz) can tomato sauce
·      1 (4 oz) can diced green chilis
Cilantro Lime Chicken- makes 2 bags, cook on low for 8 hours, shred meat and serve on tortillas.
·         6 chicken breasts
·         4 tablespoons of lime juice
·         1 bunch of cilantro chopped
·         2 – 16 oz bags of corn
·         4 cloves of garlic- minced
·         1 red onion chopped
·         2 cans of black beans, drained and rinsed
·         2 tsp cumin
·         Salt and pepper.

Honey Rosemary Chicken- makes 2 bags.  Cook low for 6-8 hours.
·         6 chicken breasts
·         2/3 cup balsamic vinegar
·         2/3 cup honey
·         2/3 cup olive oil
·         6 tablespoons rosemary, chopped
·         2 teaspoons salt
BBQ chicken- makes 2 bags, cook low for 6-8 hours.
·         6 chicken breasts
·         1 12 oz bottle of BBQ sauce
·         1 cup brown sugar
·         ½ cup vinegar
·         ¼ tsp cayenne pepper
·         2 teaspoon garlic powder


Chicken Fajitas- makes 2 bags, cook on low for 6 hours. Serve with tortillas or rice.
·         6 chicken breasts
·         Variety of bell peppers, sliced (about 5)
·         2 large onions sliced
·         Lime juice
·         Chili powder
·         Salt and pepper
Southwestern 2 Bean Chicken- makes 2 bags, cook on low for 5-7 hours, serve with tortillas or over rice
·         6 chicken breasts
·         2 cans (15 oz) pinto beans rinsed and drained
·         2 cans (15 oz) black beans rinsed and drained
·         2 cans (28 oz) diced tomatoes in juice
·         2 pounds frozen corn
·         2 jars (12 oz) of salsa

Tips:
·         Look over your pantry to see what you have/need.
·         Write instructions (how long to cook) on freezer bag and what is in it to make meal planning easy.
·         If you use potatoes that are NOT frozen boil first for a few minutes or they will turn black in the freezer.
·         Can buy slow cooker liners to save on dishes- they kind of cost a lot but then you don’t have to scrub the crock pot every night to use it the next day!



Shopping List:
Fresh:
·         3 onions
·         5 bell peppers, variety of colors
·         Rosemary
·         1 Red onion
·         Cilantro
·         Garlic- preminced or 4 cloves
Meat-
·         Chicken breasts- 30 breasts total
·         1 pound ground beef or turkey
Canned/Pantry-
·         2-15 oz cans pinto beans
·         5-15 oz cans black beans
·         2-28 oz cans diced tomatoes
·         2-12 oz jars salsa
·         Lime juice
·         Chili powder
·         Salt and pepper
·         1-12 oz bottle of BBQ sauce
·         Brown sugar
·         Vinegar
·         Cayenne pepper
·         Garlic powder
·         Balsamic vinegar
·         Honey
·         Olive Oil
·         Cumin
·         1-4 oz can diced green chilis
·         1-8 oz can tomato sauce
·         1-14 oz can stewed tomatoes
·         Package of taco seasoning
Frozen-
·         5 bags of Frozen Corn

Freezer Meals!
Teriyaki Chicken-
   Divide into two freezer bags.  Thaw overnight and cook on High for 4 hours or Low for 8.  Serve with rice.
·         1 bag of Baby carrots chopped into bite sized pieces
·         1/2 red onion in large chunks
·         20 oz can pineapple undrained
·         1 garlic clove chopped
·         6 Chicken breasts
·         1/2 bottle Teriyaki Sauce
·         2 cups broccoli

Sweet Barbecue Hawaiian Chicken- Divide into two bags. Cook on low for 8 hours
·         6 chicken breasts
·         2/3  cup of BBQ sauce
·         20 oz can of Pineapple chunks, undrained
·         2/3  cup soy sauce
·         ½ cup brown sugar
·         2 TBS corn starch

Salsa chicken- makes 2 bags.  Cook on low for 6-8 hours, stir in ½ cup sour cream at end and serve over rice.
·         6 chicken breasts
·         2 cups salsa
·         2 packages taco seasoning
·         2 cans of cream of mushroom soup

Cilantro lime chicken- makes 2 bags- cook on low for 8 hours.  Shred meat and serve on tortillas.
·         6 chicken breasts
·         4 tablespoons of lime juice
·         1 bunch of cilantro chopped
·         2 – 16 oz bags of corn
·         4 cloves of garlic- minced
·         1 red onion chopped
·         2 cans of black beans, drained and rinsed
·         2 tsp cumin
·         Salt and pepper.

Pot Roast- make 2 bags- cook on low for 8 hours.
·         2 small hunks of beef roast or pork roast
·         Red potatoes- chopped
·         1 bag of baby Carrots- chopped
·         1 Yellow Onion- chopped
·         Celery- chopped
·         2 cans of beef broth


Shopping List:
Fresh veggies:
·         Bag of red potatoes (or can buy frozen potatoes)
·         2 red onions
·         1 yellow onion
·         Hearts of celery
·         2 bags of baby carrots
·         1 bunch of broccoli (or can buy frozen)
·         Cilantro
·         Garlic- 5 cloves or pre-minced
Meat-
·         2 small beef or pork roasts or 1 large to divide
·         About 24 chicken breasts
Canned/Pantry-
·         Lime juice
·         2 cans of black beans
·         Salsa
·         2 packages of taco seasoning
·         2 cans of cream of mushroom soup
·         Soy sauce
·         Teriyaki sauce
·         BBQ sauce
·         2 cans of pineapple chunks
·         Brown Sugar
·         Corn Starch
·         Cumin
·         2 cans of beef broth
·         Large Freezer Ziplock bags- at least package of 10 for these recipes
Frozen-
·         2 bags of corn
·         Broccoli (if not fresh)
·         Potatoes (if not fresh)
Dairy-
·         Sour Cream

Tips:
·         Look over your pantry to see what you have/need.
·         Write instructions (how long to cook) on freezer bag and what is in it to make meal planning easy.
·         If you use potatoes that are NOT frozen boil first for a few minutes or they will turn black in the freezer.
·         Can buy slow cooker liners to save on dishes- they kind of cost a lot but then you don’t have to scrub the crock pot every night to use it the next day!