Food for Robby
Gluten free, low dairy and low fodmap
This is a simple, delicious side dish that was gone almost as fast as I put it on the table. This is made on the stovetop and would be a great compliment to any dinner time. I used the mixed colored potatoes and just tried to cut them into even sizes so they cook for the same amount of time. You can certainly use all little red potatoes, but I just could not resist all of the beautiful colored potatoes my store had !
INGREDIENTS
6 red potatoes, cubed
1/2 cup water
1 1/2 Tablespoons butter
1 1/2 Tablespoons brown sugar
Garlic salt to taste
Pepper to taste
DIRECTIONS
Bring potatoes, water, butter and brown sugar to a boil in a pan over medium high heat. Turn the heat to low and simmer for about five minutes. Turn the heat back to high and cook until all of the water has evaporated and potatoes are tender. About another 10-12 minutes depending on the size of your potatoes. Remove from heat and add garlic salt and pepper to taste. Serve warm.
Enjoy!
Spring has arrived and so are all of the fresh vegetables! Vegetables may not be my most favorite thing to eat but when they are roasted and have some Parmesan cheese they fall right into my favorite category! These may not be your crispy fried green beans but they are very tasty even your kids will be munching on these! Jim and I both found ourselves eating these right from the pan as they came out of the oven!
INGREDIENTS
2 Tablespoons extra virgin olive oil
2 teaspoons minced Garlic
1 egg, beaten
1/2 teaspoon garlic salt
12 ounces fresh green beans
1/2 cup grated Parmesean Cheese
DIRECTIONS
Preheat oven to 425 degrees. In a large bowl whisk the oil, garlic, egg and salt together. Toss the green beans in and mix well coating all of the beans. Sprinkle the green beans with the cheese and gently toss making sure you have a nice coating of cheese. Place beans on a greased baking sheet and bake for 12 minutes. Stir and turn the oven to broil and broil for about 5 minutes. Stir occasionally and let the beans turn slightly brown and the cheese lightly crisp!
Remove from oven and serve warm.
Enjoy!
This recipe has been slightly adapted from www.sugerfreemom.com
This is one of our family favorite recipes and I can’t believe it has taken me so long to post it! Jim has asked a couple times recently for this dish. I was getting ready for a vacation away with a close friend so I used this opportunity to make this for him to eat while I was away. Needless to say he was very pleased and did not go hungry! I found the original recipe on Food Network, but have changed it to fit my family’s taste so feel free to change it your way as well! We like this with some crusty bread and a side salad! Did I mention this is a one pot dish and I use a rotisserie chicken? Easy and delicious!
INGREDIENTS
1 green bell pepper, diced
1/2 vidalia onion, diced
1 Tablespoon minced garlic
1 Tablespoon vegetable oil
1 rotisserie chicken, with the meat pulled off
1 package taco seasoning (gluten free for Robby)
2 (4 ounce) cans tomato paste
1 (8 ounce) jar of medium spice salsa (gluten free for Robby)
1 (14 ounce) can of corn (omit for Robby)
1 (16 ounce) black beans, rinsed
30 ounces of chicken broth (or more depending on how thick you want your soup)
1 (8 ounce) package cream cheese (dairy and gluten free for Robby. Kate Hill Brand)
OPTIONAL
Monterey Jack cheese, shredded
Tortilla chips
Crusty Bread
DIRECTIONS
Sauté onion, green pepper and garlic in the vegetable oil for just a couple minutes. Add the chicken, taco seasoning, salsa, corn, beans, tomato paste and chicken broth. Adjust the broth to your preference of thickness. Bring the ingredients to a slow simmer and simmer for 20 minutes. Slice the cream cheese into pieces and add to the soup, stir often letting the cream cheese melt and incorporate into the soup. Simmer for another ten minutes. Add shredded Monterey Jack cheese if desired and serve with tortilla chips or crusty bread.
Enjoy!
This is a delicious side dish from Taste Of Home Magazine!
This dish is so simple and so sweet! Although there is not a crumb topping or a marshmallow topping like you sometimes see on sweet potatoes, I can promise you that you will not miss that topping! These sweet potatoes are more like candy than savory side dish! To make it even better, it is done in your slow cooker! Easy and delicious!
INGREDIENTS
1 cup packed brown sugar
1 cup granulated sugar
8 medium sweet potatoes, peeled and cut into 1/2 slices
1/4 cup butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons cold water
Minced parsley to garnish, optional ( I did not use)
DIRECTIONS
In a small bowl combine sugars. In a greased 5 quart slow cooker layer a third of the sweet potatoes, sprinkle with a third of the sugar mixture, repeat layers twice. In a small bowl combine melted butter, vanilla and salt. Drizzle over the potatoes. Cover and cook on low for 5 – 6 hours or until potatoes are tender. Using a slotted spoon transfer potatoes to a serving dish, keep warm. Pour cooking juices into a small saucepan and bring to a boil. Combine cornstarch and water until smooth, stir into saucepan and return to a boil stirring constantly. Cook for 1 – 2 more minutes or until thickened. Spoon over sweet potatoes.
Garnish with parsley if desired. Serve warm.
Enjoy!
Spring has finally arrived and my grill is in full motion grilling up all of our favorite summer dishes! This recipe is no exception..easy and delicious! Not really sure why this is called Hawaiian chicken, but I found it on Pinterest and we have really enjoyed this dish! One of the best things is you most likely have all of the ingredients in your pantry already. You could easily bake this is well.
INGREDIENTS
1/2 cup packed brown sugar
1/4 cup ketchup
1/4 cup reduced sodium soy sauce
2 Tablespoons chicken broth or cooking sherry
1 teaspoons minced garlic
6 chicken breasts or chicken thighs. These can be bone in, skin on or boneless, skinless. I used boneless skinless breasts.
DIRECTIONS
In a small bowl mix all of the ingredients, except the chicken. Mix well and pour into a resealable bag and add the chicken and refrigerate. I like to do this the night before I am grilling it but you can do it the morning of as well.
Drain the marinade from the chicken. Preheat your grill to medium heat. Grill chicken for 6-8 minutes per side depending on the size of the chicken. When completely cooked through remove from grill and serve warm.
Enjoy!
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