heathergirl
Cocktail Time!
Member since 10/08 4978 total posts
Name:
American mouth
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Re: Need help with meal ideas
I work in Nutrition...I can def give you some ideas. I highly recommend the cookbook "Cooking With Food Allergies for Parents and Kids." Also, the Food Allergy and Anaphylaxis Network (www.foodallergy.org) is a huge resource.
Try going here:
Eating With Food Allergies
Kids With Food Allergies
Here are some recipes I recommend to people w/these allergies.
Italian Chicken Salad Sandwiches
Ingredients
2 (15.5-oz.) cans Great Northern beans, drained and rinsed
2 (10-oz.) cans chunk chicken in water, drained
1/2 cup black olives, sliced
1/8 cup chopped red onion
1/4 cup olive oil
2 T. lemon juice
1/2 tsp. salt
1/2 tsp. coarse black pepper
1 T. Italian seasoning
pita bread
fresh spinach
Directions
In large bowl, toss beans, chicken, olives, and onion. Cover and refrigerate until chilled. In small plastic bowl with lid, combine oil, lemon juice, salt, pepper, and Italian seasoning. Shake until combined. Stir into salad. Cut pita bread in half. Fill with spinach and salad.
Zesty Chicken Strips
Ingredients
4 skinless, boneless chicken breast halves
2/3 cup water
1/3 cup oil
1 T. lemon juice (1/2 lemon, juiced)
2 tsp. celery salt
2 tsp. Italian salad dressing
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 cup dry bread crumbs
4 T. (1/2 stick) milk-free margarine, melted
Directions
Cut chicken crosswise into 1/2-inch strips. In large bowl, combine water, oil, lemon juice, celery salt, salad dressing, salt, pepper, and garlic to make a marinade. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate a few hours or overnight.
Preheat oven to 350°. Lightly grease a 15x10-inch baking sheet. Set aside. Place bread crumbs in medium bowl. Remove chicken strips from marinade. Roll in crumbs, coating evenly. Arrange in single layer in prepared pan. Spoon margarine evenly over chicken. Bake 18 to 25 minutes or until chicken is golden brown
Citrus Grilled Chicken
Ingredients
1 jalapeño pepper, sliced
1/4 cup plus 1 T. fresh lime juice, divided
1/4 cup plus 1 T. olive oil, divided
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 orange, peeled and cut into ¼-inch pieces
1 grapefruit, peeled and cut into ¼-inch pieces
4 green onions, thinly sliced
10 red cherry tomatoes, halved
Directions
In shallow bowl, combine jalapeño slices with 1/4 cup each lime juice and olive oil. Set aside. Rub chicken with salt and pepper; add to marinade. Cover and refrigerate overnight. The next day, in medium bowl, combine orange, grapefruit, onions, tomatoes, and remaining lime juice and olive oil. Set aside. Remove chicken from marinade. Cook in large skillet over medium-high heat 5 minutes per side, or until cooked through. Top with citrus salsa to serve.
Parsley Potato Salad
3 lbs. new potatoes, washed
1/3 cup purple onion, finely chopped
1/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup Dijon mustard
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
1 cup chopped fresh parsley
Directions
Place potatoes in large pot. Fill with water. Cover pot, bring to boil. Boil on medium-high heat 10 minutes, or until potatoes are slightly tender. Drain and cool 20 minutes. Cut potatoes into1/4-inch chunks. In large bowl, combine potatoes and purple onion. Set aside. In small bowl, whisk together remaining ingredients. Pour over potato mixture. Gently stir. Refrigerate 4 to 8 hours before serving.
Luau Meatballs
Ingredients
Meatballs:
1 lb. ground beef
1/4 cup quick oats
2 T. onion, minced
1 T. dried parsley flakes
1/4 tsp. salt
1/4 tsp. pepper
3 T. unsweetened applesauce
Sauce:
1 (20-oz.) can pineapple chunks in pineapple juice
3 T. brown sugar
1/2 tsp. ground ginger
1/4 cup cider vinegar
3 T. water
2 T. cornstarch
Directions
Meatballs:
Preheat oven to 375º. Line a baking sheet with aluminum foil. Set aside. In medium bowl, combine all ingredients and mix well. Shape into 1-inch balls. Place on baking sheet, with small amount of space between meatballs. Bake 18 minutes. Remove from oven and drain meatballs on paper towels. Prepare sauce.
Sauce:
Drain juice from pineapple chunks into measuring cup. Set aside. Add enough water to juice to make 1 1/3 cup liquid. In saucepan, combine pineapple juice, brown sugar, ginger, and vinegar. Stirring frequently, bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. In small bowl, combine water and cornstarch until blended. Add sauce mixture and stir well.
Preheat oven to 375º. In 13x9-inch pan, place cooked meatballs and pineapple chunks. Add sauce and stir until coated. Bake uncovered 15 minutes. Remove from oven, stir, and serve.
Zesty Spaghetti Sauce
Ingredients
1 lb. Italian sausage*
24 oz. tomato paste
8 cups water
2 tsp. basil
2 tsp. oregano
1/4 tsp. garlic powder
Directions
Remove sausage from casings, add to large skillet, and brown over medium-high heat, stirring and breaking up sausage as much as possible while browning. When meat is cooked, drain off fat, and put sausage into a very large saucepan. Add tomato paste, water, basil, oregano, and garlic powder. Stir to blend thoroughly. Cook over high heat until surface begins to bubble. Turn heat down to low and simmer, partially covered, for at least an hour. Stir every 15 minutes, scraping the sides and bottom of the pot to prevent burning. Serve over allowed pasta.
Note: This recipe makes enough sauce for several meals. Freeze remaining sauce for later use.
* Be sure to check the ingredient label for allergens.
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