Secret Pumpkin Baked Oatmeal

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

My mom made the best breakfasts growing up.  There wasn't much cold cereal around. Most days were homemade oatmeal, muffins, cream of wheat, pancakes, homemade granola. . . all the good stuff.  

Basically, my mom was the coolest. 

Pumpkins grown in my garden! But canned pumpkin in the recipe because . . . #aintnobodygottimeforthat  

Since my son was diagnosed as anaphylactic to pumpkin, we now use "secret pumpkin". 

Secret Pumpkin Baked Oatmeal

6 cups old fashion oats 

 3/4 c. brown sugar (feel free to cut down if you want. I do often.)

 4 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1/4 tsp. nutmeg

4 tsp. vanilla

1/2 heaping cup of applesauce

2 cups of water

2 c. of sweet potato puree (or 1- 15 oz can of pumpkin, if tolerated) 

cinnamon and sugar (for sprinkling on top)

Just put all ingredients in a 9 x 13, and mix it well, straight in the pan. 

Sprinkle top with cinnamon and sugar. 

Bake at 350* for 40 minutes. 

Serve like cake, or in a bowl with milk.  I always ask my kids "Do you want it cakey or milky?" They choose. Everyone is happy. 

Veggie Snack

 These crazy food allergies have turned me into a major planner, if nothing else.  Good, right? 

I have to plan every single meal or food that gets consumed, including after school snacks. It takes me hours each week to plan food.  

But if I don't plan something, everyone stares at me with wanting eyes that say, "What are we supposed to eat?" and mouths that say, "I'm staaaaarving!" Plus, you know my 3 boys? Hungry. All. The. Time. 

I present to you, one of our after school snacks.

Everyone approves of this yummy platter. 

Brownie Cookies

Cookies. And ice cream. 

My two favorite desserts.  

Also, arguably the two hardest things to recreate in GF/DF/Everything Free form. 

These got rave reviews from everyone. 

Brownie Cookies:

3 c. powdered sugar 

2/3 c. unsweetened cocoa powder

1/4 tsp. salt

3 large egg whites, room temperature 

1 Tbsp vanilla extract

2 c. chocolate chips* 

Whisk powdered sugar, cocoa, and salt.  Whisk in egg whites and vanilla. This will result in a thick, brownie like fudgey batter.   Stir in chocolate chips. 

Spoon onto cookie sheets in small mounds.  Chill for 5 minutes to keep them from spreading too much while baking. 

Bake at 350*, for 14 mins or until tops are glossy and lightly cracked. 

*Any time I use chocolate chips, they are, of course, dairy free. 

Taco Salad

 You know what? I LOVE Mexican food. Love it.  I would eat it every single day, if I could.  

For the sake of my family, who may get bored, I refrain.  Alas . . . the struggle is real. 

Another super quick meal, for those busy nights: Taco Salad

(this recipe is more of a throw it all together recipe, then one with specific measurements. Just do what looks good to you!)

Taco Salad: 

Make a giant normal salad:

lettuce 

cucumber

tomato 

carrot
celery

corn 

mushrooms(fresh, no canned)

green onions
olives

any other veggies you want

For the sauce: 

A can of red kidney beans, drained and rinsed.

~1/2 cup of salsa 

ground beef, cooked and cooled 

8 oz. can of tomato sauce 

My five year old's plate: 

Serve the sauce on top of the salad, with tortilla chips on the side. Or on top of the chips. Whatever makes ya happy. 

Yum. 

*Why are all these pictures out of focus? I have no idea, but probably the same reason we ate on paper plates that night and also why I made taco salad in the first place! A busy, hectic night! #aintnobodygottimeforthat

The Usual

To begin with: The Usual

On a busy night, this is a 10 minute meal. 

No real recipe needed; just assemble the items and eat! 

For the chicken: 

Slice, cook in pan with some oil, season with salt, pepper, garlic. Lemon pepper is another option. 

Side variations: 

Any fruit or veggies in season.

A green salad. 

Smoothies.