A BIG “Thank You” to Mom Jody for this cute school lunch idea! Please share your ideas and favorites with us! You never know when your idea could really help someone treat their child!!!
Mom Jody sent this with her daughter for her first day of school. The options for these skewers are endless! Get colorful! Go fruity!
Mom Jody added grilled turkey tenderloins, cheddar and Monterey jack cheeses, and artichoke hearts (in water).
Grandma Carol shared this Cheezit recipe with us and look at those pictures! I told her I wanted to order some from her! Lol Thank you so much for sharing!!! Can’t wait to try them!
Grandma Carol wrote:
I saw you posted a request for a cracker recipe. If you can do dairy, this is a great recipe for a crispy cheezit type cracker. It now seems to be my little grandson’s favorite. The following link is to the original recipe. I’ve made some minor modifications to the recipe as shown.
2 cups Almond Flour
3 ounces mild Cheddar Cheese shredded
3 ounces Monterrey Jack Cheese shredded
1 teaspoon Salt plus more for tops
1 teaspoon Garlic Powder (read your ingredients and make sure it is legal)
1/2 tablespoon Dried Onion Flakes
1/4 cup Water
1 TBSP Olive Oil
Mix cheese and almond flour in food processor until smooth. Then add the rest of the ingredients and blend until well mixed. Take the “dough” and place between two sheets of parchment paper. Use a rolling pin and roll until the thinness you desire your faux Cheese-Its to be. Don’t be shy about the thinness. Use a pizza cutter to score into cracker sizes. Sprinkle top with salt (this is key). Bake at 325 degrees for 18-20 minutes or so. You will need to keep an eye on them since they can overcook easily.
This is a picture of the final product. To make the square Cheezits I use a 1/16″ rolling pin ring and the pastry wheel pictured below, and an old Tupperware mini funnel to poke holes in the center. I’ve also included a picture of some fish crackers made with the same recipe but using a tad more almond flour.
I’ve made them without the little ‘gadgets’ and they turned out just as good. Let me know if you get a chance to try them!
It’s “back to school” time here in Atlanta! Most parents are excited for the kids to go back to school. Not me! I like my children being home during the summer. The school year is SO busy and goes by so fast! And “back to school” means it’s time again for one of my most dreaded mommy chores! PACKING LUNCHES! Augh!
During the school year I pack lunches for my husband and three kids. It might not be SO bad, but each one has to have something different! Maybe that explains why I don’t look forward to it. My husband wants the same thing every day pretty much. But I try to mix it up for the kids so it’s not the same thing every day. And then throw in the SCD lunch and it get overwhelming sometimes. I must say the biggest tip and lifesaver with my SCD lunches is having frozen cooked/grilled meat in the fridge at all times in case I don’t have any leftovers of something easy to grab for a school lunch.
PLEASE share with us your school lunch ideas! I could use some myself!
Here are some ideas of mine:
* grilled chicken legs in the freezer
* cook a ham and cut in thick slices – great for sandwiches and a favorite of Justin’s – ham & cheese kabobs (maybe stick some grapes on there too!)
* crackers/ham/cheese (I still haven’t played around with the crackers and found a good recipe. Do you have one?)
* lettuce wrap – mustard, cheese/grated cheese, ham/meat/bacon, any other veggies (tomatoes, avocado, etc.)
* Paleo wrap sandwich/burrito (spread some peanut butter and put some sliced apples and roll up)
* apples w/ peanut butter & raisins
* sandwiches (peanut butter or ham/turkey & cheese, or egg, etc.) I usually spend a whole day making a triple batch of mini sandwich buns and freeze them. They usually last a few months. Easy to grab and toast for morning sandwiches or lunches!
* salads (My children are at the age they like a good salad! Be creative and make it fun for them! Grated cheese or make fun star shapes of cheese and meat on their salad. Add some nuts or strawberries! We like olives on our salads. Tomatoes, broccoli, cauliflower, etc. Yum! And filling!
I have mentioned a few times that I started the SCD Diet with my 13 year old son this past April. There is a local “home cooking” restaurant on a corner near my home that I have to pass any time I go anywhere. Once a week I see “squash casserole” on their menu on the front sign. So needless to say I have been craving squash casserole. A couple of weeks ago one of our mom followers send me a great recipe idea about crushing up pork rinds and putting it around vegetables to fry. So last night I decided to try being creative and make up my own recipe for squash casserole using the pork rinds.
Now please keep in mind I am one of those people that usually goes by the recipe and I do not ever try to substitute or play around with recipes unless I get my mom or someone else’s advice first. But I did think my end result here was good. I will make it again.
I sliced up my yellow squash and put it in the skillet with some butter and a little water and oil, salt and pepper and onion flakes. When it was soft I drained the water and mixed in about a cup to a cup and a half of crush pork rinds. I topped it with cheese and stuck it in the oven on 400 degrees for about 15 minutes.
Now please understand this creativity of mine is not anything you would find in a “cookbook”, but for something different it was good. I am hoping by sharing this with you it might give you some ideas or an example of being creative. One mom shared a creative idea with the pork rinds with me, which gave me an idea. Now I’m passing our creativity to you. Please share with us what comes to your mind!
And on my defense for anyone planning on trying this recipe, it was good enough to me that I am looking forward to having the leftovers at lunch! 😉
Mom Jodie shared:
Katie’s VBS teacher made her veggies (broccoli, cauliflower & zucchini) in a pie tin w/ oil – get oil really got – on the grill. She food processed pork skins and sprinkled those over the veggies and continued to “fry” them, until tender. It was delicious!!!! Katie had to come find me so I could try it! Yummy!
It was almost like a looser deep fried breading.
Thanks, Jodie! I can’t wait to try this! Great idea with the pork skins!!!
I just ran across this video for a recipe and how to for Cauliflower Tortillas. It’s always hard to find a recipe for tortillas that hold together good. They make these look great! Can’t wait to try them!
So many possibilities with tortillas! Quesadillas, burritos, soft tacos, sandwich wraps, etc. Which reminds of me a wrap recipe I ran across the other day! I will go look for it! Enjoy!