Food for Robby
Gluten free, low dairy and low fodmap
You might recognize this company as I wrote a review on 2 of their products last year. I wanted to give another update and tell you about two more of their products that I use on a regular basis. I have used them so much that not only have I ordered more online but on a recent trip in the motorhome to NY I contacted them wanting to get more information on the easiest way for me to order three cases of their product. Two cases of their spicy BBQ sauce and one case of their spicy and regular maple mustard.
I use this BBQ sauce on EVERYTHING! Literally everything… from grilled chicken, bacon wrapped kielbasa, drizzled over mac and cheese and most recently I used it on baby back ribs. The next recipe I will be making is a BBQ chicken pizza. I could go on and on, but you get the point. Their sauces are versatile and can go on just about anything.
I took the pictures of the label close so you can see the real ingredients that go into their products…no chemicals or artificial flavors here!
Let’s talk a little bit about the maple mustard. Robby puts this on everything. Some of our favorite ways to use the mustard goes beyond the bread. Of course, we love it on spicy sausage but I use this often on chicken by coating the chicken in mustard, then adding panko crumbs and either baking the chicken or air frying it. No matter what product you try, you will love!
Schweigarart’s Sugar Shack has amazing products with above and beyond customer service. If you are lucky enough to be in the N.Y. or P.A. area keep an eye out for their products. Of course, if you are traveling through like we do, be sure to find them. They also have a website and a Facebook page that they keep updated with what events they will be at. I’m looking forward to seeing them again a little later in the year and you can bet I’ll be stocking up again!
Thank you, Schweigart’s Sugar Shack, you will be seeing us again and again!
Enjoy!
I’m not sure why this is called puppy chow buts that’s what I have always known this recipe as. I made this gluten and dairy free for Robby as he was looking for something sweet. Although I made it for him. We all enjoyed this sweet treat! This makes a large portion, so plan to share!
INGREDIENTS
- 3/4 cup creamy peanut butter
- 1/2 cup non-dairy butter such as Earth Balance
- 2 cups dairy free chocolate chips, we used Enjoy Life chips
- 11 cups gluten-free Rice Chex cereal. 1 box
- 2 1/2- 3 cups powdered sugar
DIRECTIONS
In a microwave safe bowl add peanut butter, non-dairy butter
Add the Rice Chex cereal to a large bowl and pour the chocolate peanut butter mixture over the cereal. Carefully mix the cereal until the cereal is completely covered with the chocolate.
Add the chocolate covered cereal into a large Tupperware bowl with a lid or a large Z
You can serve right away or store covered in an airtight container at room temperature.
Enjoy!
This recipe was a Pinterest find. Although it takes a bit of time to put together we enjoyed these as an afternoon snack! I air fried them but these could easily be baked or even grilled. The salty bacon with the heat of the jalapeño and the cream cheese topped with a sweet BBQ sauce….what could be better? I know I’ll be making them again soon.
INGREDIENTS
- 8 jalapeño’s, top cut off and seeds inside removed
- 3/4 cup cream cheese
- 3/4 cup Monterey Jack cheese, shredded
- 1 scallion, diced
- 2 boneless, skinless chicken breast, pounded thin
- 8 slices of bacon
- 1/2 cup of your favorite BBQ sauce, we used a sweet sauce/ extra for serving if desired
DIRECTIONS
Slice the tops of the jalapeños off. Make a slit in each jalapeño along one side and carefully remove the seeds. Mix together cream cheese, cheese and scallions, and stuff the jalapeños with this mixture, trying not to overfill.
Pound the chicken so it is thin. Depending on the size of the chicken, slice into 8 strips. Season chicken with salt and pepper. Wrap one chicken strip around each jalapeño popper. Wrap one slice of bacon around each chicken jalapeño trying to seal the top opening with the chicken and bacon so the cheese does not ooze out. Secure with a toothpick or two.
Place the poppers in the air fryer and air fry at 350 for 20 minutes. After the 20 minutes, brush the bacon wrapped chicken with the barbecue sauce and cook at 400 degrees for 2 minutes. Remove from the fryer, remove toothpicks and serve warm with additional BBQ sauce if desired.
Enjoy!
We have so many friends and family that need to be gluten free for health reasons. I am always looking for something that is not only easy and delicious but one that everyone can enjoy. This is one of those recipes. You can even add a little “topping bar” so everyone can make it their own. Extra Parmesan cheese, red pepper flakes, olives and anything else you like on your pizza! I took the time to caramelize some onions to add to the slow cooker but this is a recipe that almost anything goes. For those that can eat gluten, this would be great served on sub rolls!
INGREDIENTS
- 1 bag of frozen meatballs, I used gluten free
- 2 jars of your favorite pasta sauce
- 1 package of pepperoni, cut in half
- 4 ounces of cheddar cheese
- 4 ounces Monterey Jack cheese
- 1 small onion, thinly sliced
- 2 Tablespoons olive oil
- any additional toppings your family likes.
Spray the inside of the slow cooker with non-stick spray. Add the meatballs, pizza sauce and pepperoni into your slow cooker. Mix well. If you are going to make the caramelized onions, add the olive oil into a medium pan and add thinly sliced onions. Let the onions cook until golden brown, stirring often. Once golden brown,
Enjoy!
My family gets very tired of chicken and this dish brought everyone back to enjoying chicken again. There were no complaints from anyone about this dinner. And it was super easy for me too as I made this in the air fryer, but this can be baked as well. This picture does not do the dish justice. The chicken is filled with spinach and cheese, then coated in panko for the crunch factor and served with warm marinara sauce. Simple and delicious!
INGREDIENTS
- 4 chicken breasts, pounded thin
- 5 ounces of baby spinach leaves, about 1/2 a bag
- 1 cup shredded sharp cheddar cheese
- 2 Tablespoons garlic infused oil
- 2 eggs
- 1 1/2 cups panko crumbs
- Warm marinara sauce to serve
- Pinch of salt
- Pinch of pepper
DIRECTIONS
In a medium fry pan over medium heat add the garlic infused oil and the baby spinach. Sauté until wilted. Remove from heat and let cool. Pound the chicken breast until thin. When the spinach has cooled divide the spinach between each of the chicken breasts making a layer over the chicken. Top the spinach with the cheese, again divided between all of the chicken. Fold the chicken over so the spinach and cheese are in the middle of the pounded chicken. Secure the folded chicken with 2-3 toothpicks keeping the stuffing in the chicken the best you can.
Whisk the two eggs and place them in a dish large enough to be able to coat the chicken. Place the panko in another dish also large enough to fit the chicken. Mix in salt and pepper to the panko.
Taking the chicken one at a time, dip the chicken into the eggs then into the panko to
Place the chicken in your air fryer and fry at 375 degrees for 25 minutes or until the chicken is cooked completely through. Top with warm marinara sauce.
Enjoy!
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