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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Saturday, November 13, 2010

Something a little diffrent...Peanut Butter Pumpkin Pie

Just in time for the holidays...something a little different.  I have been making this for years, can't remember where I got the recipe but after we tried it we have to make it at least once a year.  Who would have thought the combo of peanut butter and and pumpkin would have worked but it does and yes it's Feingold friendly

Peanut Butter Pumpkin Pie
Serves 8
3 eggs
1 (16 oz.) can pumpkin
1/2 c. light brown sugar
1/2 c. white sugar
1/2 c. creamy peanut butter
2 tsp. pumpkin pie spice
1 c. light cream or half and half
1 (9 inch) single crust pie shell, unbaked (I used Pioneer Woman's Perfect Pie Crust recipe)

Preheat oven to 350 degrees. In large bowl, beat eggs. Add pumpkin, both sugars, peanut butter, spice; beat well. Gradually add light cream, beating until blended. Pour into prepared crust and bake 65 to 70 minutes or until tests done. Let cool. 

VERDICT: well my pie crust wasn't perfect, it was chewy not flaky but still okay and the pie filling its self was just as good!

What's for dinner 11/13/10: Pizza Burgers, Italian Mozzarella Salad and Homemade French Fries

Tonight's Feingold dinner was really yummy...pizza burgers, italian mozzarella salad & homemade french fries...YUMMY

Pizza Burgers
Serves 4

4 slices of bacon, cut into 1/2 inch pieces
8 oz mushrooms, steamed and sliced
1/2 cup tomato sauce
1 tsp dried oregano
pepper to taste
1 1/2 lbs ground beef
4 oz fresh mozzarella, sliced
4 hamburger buns

Preheat grill to high.

In a medium skillet over medium-high heat, cook bacon until crispy. Transfer to a plate lined with paper towels.

Drain grease from pan, leaving a little to sauté the mushrooms(I chopped my mushrooms up small) . Reduce heat to medium, add mushrooms and sauté until they begin to soften, about 4 minutes.

Add tomato sauce, oregano, and salt and pepper and cook, stirring continuously, 1 minute more. Transfer mixture to a medium bowl and allow to cool.

When mushroom mixture is cool enough to handle, add meat and mix, using your hands, just until combined (do not over mix). Form into patties (one per serving).

Grill burgers, turning once, 5-6 minutes per side. Make sure meat is thoroughly cooked and no longer pink in the center. During the last minute of grilling, top each burger with a slice of cheese. 
Italian Mozzarella Salad
Serves 4

1/2 head of romaine lettuce, washed and torn
1 tomato, cored and sliced
2.25 oz can of sliced olives, drained
4 oz fresh mozzarella, cubed
1/2 red onion, sliced
1/4 cup prepared italian dressing
Place salad ingredients in a medium bowl, toss with enough dressing to coat and serve.

VERDICT:  very good, even my mushroom hating child loved the burger (I didn't tell him there was mushrooms in it).  It was moist, juicy and there was no one asking "where's the beef" LOL the salad was a nice change also from traditional salad with the olives and mozzarella.

Friday, November 12, 2010

What's for dinner 11/13/10: Nacho's with a great cheese sauce

So with it being Friday we had easy dinner tonight and had nachos.  All the basics but we made cheese sauce and I wanted to share it.  I found the recipe on Allrecipes.com.  Of course I had to adapt it to make it Feingold friendly but it was good.

Nacho Cheese Sauce
Serves 6


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 7 slices processed American cheese (I used sliced Tillamook cheddar)
  • 1/2 teaspoon salt


  1. In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

What to look forward to the week of 11/13

Here's what's cookin in my kitchen this week

Pizza Burgers
Italian Mozzarella Salad
Homemade French fries

Big Kahuna Calzones
Pesto Pasta Salad

Sloppy Joes on bun
Green bean casserole

Pan-Roasted Chicken with Asparagus and Mushrooms
Garlic Mashed Potatoes

Roasted Salmon with Snow Peas and Rice

Zucchini Pasta Bake

TJ's Chicken nuggets
Mac & Cheese

FREEZER MEAL: Canadian Maple Glazed Chicken

Thursday, November 11, 2010

What's for dinner 11/11/10: Chicken Legs w/ Homemade Shake & Bake, Homemade Rice a Roni & Artichokes

Tonight's Feingold meal was chicken legs with homemade shake & bake, rice a roni from scratch and artichokes.  I am going to post 2 recipes for you tonight.  My family actually likes these recipes better than the ones you can buy in the store...

Homemade Shake and Bake Mixture

4 cups dry bread crumbs
1/3 cup vegetable oil
1 tbsp salt
1 tbsp celery salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp minced garlic
1/4 tsp minced onion
pinch dried basil
pinch dried parsley
pinch dried oregano

In a large resealable plastic bag combine all the ingredients and shake to mix.
Rice a Roni mix
makes 3 cups of mix

2 cups uncooked rice (not instant)
1 Cup broken Vermicelli (broken into 1 inch pieces)
1/4 cup dried parsley flakes
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme
1/2 tsp celery salt
Mix all ingredients and store in an air tight container

To use:
Shake or stir died mixtrue well. Place 1 cup mix and 2 tbsp butter in a heavy sauce pan brown the rice and noodles. Once everything is browned add 2 1/4 cups of broth and bring to a boil ; cover and reduce heat. Simmer for 15 minutes or until rice is tender and the broth has been absorbed.

*note you can try adding in approved nuts and vegetable to spice this up a bit.

VERDICT: I got the Rice a Roni recipe from the Feingold recipe board and I so thank who originally posted this, I make it a few times a month and love how flexible it can be with what you put in it.  I like this better than the box stuff and you can use what ever broth you want to to complement your meal.  I keep it in a snap and seal container so it's ready when I want it. The Shake & Bake recipe I found on line a while back and just got to try it.  LOVE IT...I actually halved the recipe and it was enough mixture to coat a family pack of chicken legs with extra left over.  It was really good on chicken and I may have to try it on pork chops and it has none of the icky stuff in it that is in the ones at the store...

What's for dinner 11/10/10: Sausage & Chicken Kabob my style with smashed potatoes

Last night's Feingold friendly meal was complements of Taste of Home's website but tweeked my style and it turned out great...Sausage & Chicken stir fry with smashed red potatoes (mixed with butter and organic sour cream).

(Sorry about the blurry photo and paper plates LOL)

Sausage & Chicken Kabobs
Serves 6-8


  • 1/4 cup soy sauce
  • 1 tablespoon Worcestershire sauce (I used lemon juice)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon seasoned salt (I used Morton's natural seasoning)
  • 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 pound fully cooked kielbasa or Polish sausage, cut into 3/4-inch slices
  • 4 medium red potatoes, cut into 1-1/2-inch cubes 
  • 2 cups cubed fresh pineapple (I used canned)


  • In a large resealable plastic bag, combine the first five ingredients; add the chicken and sausage. Seal bag and turn to coat; refrigerate for 1 hour.
  • Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until almost tender, stirring twice.
  • Drain and discard marinade. On metal or soaked wooden skewers, alternately thread the chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat for 10-15 minutes or until chicken juices run clear, turning frequently.

Last night I just sauteed everything with the marinade since I didn't have time to marinade and I added veggies and it worked really well.  I served my smashed red potatoes on the side

VERDICT: this was still just as good as the kabobs but a lot faster and easier for when you forget to defrost the chicken or are in a hurry like my life usually is.  Everyone loves the combo and the marinade is good also.

Tuesday, November 9, 2010

What's for dinner 11/09/10: Easy Chicken Parmesan, Pasta & Salad

Tonight's Feingold friendly meal is an all time family favorite.  Since it seems my kids do okay with tomato sauce (stage 2) with no reaction I had to make this dinner...it's fast, easy, healthy and yummy...easy chicken parmesan, pasta and salad!

Easy Chicken Parmesan
Serves 6


1 can of Hunt's spaghetti sauce (make sure it's approved)
6 tbsp of fresh grated parmesan cheese
6 boneless skinless chicken breast (make sure there is no added broth to the chicken)
1 1/2 cup mozzarella cheese (make sure it's approved)

  1. Preheat oven to 375
  2. Pour sauce into a baking dish sprayed with approved cooking spray.  Carefully stir in 4 tbsp of parmesan cheese.  
  3. Place chicken breast in baking dish (I turn them to coat with sauce)
  4. Bake covered for 30 minutes or until chicken is cooked all the way through
  5. Uncover and top with remaining cheese and bake till cheese is melted
VERDICT: I love this, my family loves this and I have been making it years.  It's inexpensive, fast and cheesy!

What's for dinner 11/08/10: Salisbury Steak, Mashed Potatoes & Squash

Last night's Feingold friendly meal was yummy...if you are a meat and potatoes kind of person then you will like this good for you salisbury steak, mashed potatoes and steamed squash...creamy!

Salisbury Steak with Mushroom Gravy
Serves 6


1 1/2 lbs ground beef
1 egg
5 tbsp approved crushed crackers (I used Annie's crackers)
8 tbsp finely chopped onion
3/4 tsp salt
3/4 tsp pepper
1/2 tsp Morton's Natural Seasoning

3 (4 oz cans of sliced mushrooms)
3/4 cup diced onions
5 tbsp butter
5 tbsp AP flour
4 cups milk
1/4 cup stage 1 spices

  1. In a medium bowl mix together ground beef, egg, crackers, onions, salt, pepper and season salt, using your hands.  Shape into 6 patties about an inch thick.
  2. Fry patties in a large skillet over medium heat until browned.  Drain off grease and remove patties to a platter and keep warm.
  3. Melt butter in the same skillet over medium heat, add mushrooms (and liquid) and onions.  Cook and stir for about 10 minutes until no more liquid is pooling in the pan.  Sprinkle with flour and mix until blended.  Let cook over low heat for 5 minutes.
  4. Stir in milk and spices, cook and stir over medium heat until smooth and starting to thicken.  Return patties to the gravy and cook over low heat, uncovered for 10 minutes.
VERDICT: this is so good, the spice and homemade sauce is so good.  It's creamy and yummy and I will make this often.