Tag Archive | dinner

Living Gluten Free…or at least close to it

In case my life couldn’t get any more interesting, I have been having issues eating bread/wheat products. Whether I buy whole wheat bread or make my own pizza crust, I just odn’t feel good after I eat bread-y stuff. Do I think I”m gluten intolerant? No. Why, you may ask? Because I only have a problem here and there, but overall, (and I’ve noticed it more since eating clean and not eating bread carbs a whole lot) I get really bloated and feel sick for quite a while after eating whatever it is I ate that was made with flour. Mostly it’s bread, muffins, pizza crust, etc. I have not had an issue with say cookies or treats like that, but I also don’t eat as much of sweets in one sitting as I would bread.

So, not I’ve been on a search to find healthy alternatives for bread products. (burger buns, noodles,..you get the idea

A while ago, (on Pinterest, of course) I found a recipe for cloud ‘buns’, made with cottage cheese and eggs. ….Really? How could cottage cheese and eggs replace buns?  It’s protein. Not carbs. It didn’t add up in my head. But not long ago, I tried it.

I was making some Crockpot Ceascar Shredded Chicken,  (note to self: crockpots work better when turned on) and only had four burger buns to use for my hubby and two kids, and not enough time to make my own rolls. So I was off to make these for myself.  The recipe said to make them and store them overnight, but I didn’t do this and they were still yummy. I’ve made them twice now and the second time they seemed to turn out a little better. So, if you’re not sure at first, try them again, you may be surprised!

I managed to fit 10 on one pan!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cloud ‘Buns’ (adapted from Food.com)
Yield: 10 rolls (5 sandwiches)

3 eggs, separated
3 Tbsp low-fat cottage cheese
1 packet sweetener
1/4 tsp cream of tartar

Preheat oven to 300 degrees F. and line a cookie sheet with parchment paper. (you might need two cookie sheets, depending on how big they are)

Separate eggs. Put egg whites in bowl of stand mixer and egg yolks in a blender.
To the egg yolks, add the cottage cheese and sweetener; blend until smooth.

To the egg whites add cream of tartar and blend until they form stiff peaks

Carefully fold egg whites with the yolk mixture.

Spoon the mixture onto the lined cookie sheet. They should be about the size of a McDonald burger bun.

Bake for about 30 minutes or until golden. This may take more or less time, depending on your oven.

Let cool completely before storing in an air tight container or ziploc bag.

Note: I used these as burger buns and they worked great!

This has nothing to do with the buns..he’s just cute!

 

Perfect golden color!

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Tortellini Soup

When I first saw this recipe, I was not so sure. I like soup, but I’ve always been more of a chicken noodle or chili kind of girl. Anything that’s to brothy I’m not usually up for. I like chunks. Meat. Vegetables. Noodles. Or even brown rice. But broth…is not my thing.

After seeing this recipe on a blog I follow and knowing that everything I’ve tried from this blog has been amazing, I decided it was worth a shot. And, the first time I made it, my electrician brother-in-law was here fixing a light fixture in our house and he ended up being here for dinner and even he liked it! And he is a meat and potatoes kind of guy if you ever saw one. He eats no salad greens and if the whole family goes out to eat, he orders a burger or steak, no matter where we go. So if he likes this soup, then everyone should like this soup.

My kiddos ( an almost 2 years old and a 3 year old) like the cheese filled noodles. I have even added shredded chicken to this recipe to give it a little more ‘umph’. (that’s my chunky soup love coming out)

Tortellini Soup

1 tbsp. olive oil

1/2 cup onion, chopped

2 cloves garlic, minced (i used already minced garlic)

1/2 tsp. dried oregano

1 (15oz.) can diced tomatoes, with juices

4 cups low-sodium vegetable or chicken broth

9 oz. tortellini, any variety (fresh or frozen)

3 cups fresh baby spinach, loosely packed

salt and pepper

Grated Parmesan, for serving

In a large pot or dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring mixture to boil. Add the tortellini to the pot and cook according to package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from heat. Season with salt and pepper to taste Serve warm with grated Parmesan cheese.

Adapted from Annie’s Eats

NOTE: the last time I made this, I had only ‘hot’ diced tomatoes and it gave it an extra zip! My husband, who has a thing for spicy stuff despite his heartburn, loved it!