Category Archives: Definitely Making it Again

Meal Ideas for Successful (mostly) Paleo and (mostly) Gluten-Free Eating

We have been mostly GF and Paleo for around two months now and it’s going really well. My husband is really pretty strict about what he eats, I had a Subway tuna wrap for lunch. I think the previous statement speaks volumes about our commitment to this. 😉

What I have found so far is that going GF/Paleo really isn’t that hard and the only thing I have noticed that I am not eating that I would normally eat are crackers and sandwich bread. We just don’t have sandwich stuff or crackers in the house anymore and it’s working out just fine.

Here are some lunch, dinner and snacks that we have been enjoying since the last time I posted. (There’s not a lot of breakfast stuff here because we’re eating basically the same breakfast foods I listed last time.)

Lunch: Chicken Salad made with leftover roasted chicken, chopped dates, celery and mayo

Dinner: Indian Chicken Curry
Breakfast for dinner with eggs, bacon, fruit and GF pancakes
Arctic char with lemon, salt, pepper and olive oil, roasted parmesan broccoli and fruit
CrockPot BBQ Apple Chicken
Hot Plate with ground hamburger, onions, garlic, broccoli, carrots, mushrooms and teriyaki sauce
Meatloaf (make meatloaf like you normally would, but instead of breadcrumbs use ground flaxseeds). We also put four strips of bacon on top of the meatloaf before cooking it.

Snacks: Banana bread


Filed under Definitely Making it Again

The Best Nacho Cheese Sauce I Have Ever Made

Our youngest child got it in his head that I needed to make nacho cheese sauce while we were in the middle of grocery shopping last weekend. I don’t mind making nacho cheese sauce, but I didn’t have a recipe…thank goodness for smart phones. I looked one up real quick and we got all of the ingredients. This is the best nacho cheese sauce I have ever made.

4 oz. pepper jack cheese, shredded
4 oz. cheddar cheese, shredded
1 tablespoon cornstarch
1 (12 oz.) can evaporated milk, divided
2 teaspoons hot sauce OR 1/3 cup salsa

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated.

Stir in 1 cup evaporated milk and the hot sauce/salsa.

Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.

Stir in additional evaporated milk, if needed, until desired consistency is reached.

Add extra hot sauce/salsa to reach desired consistency and/or heat.

What did the family think? Only three of us were home to try this, but it was gone in a HURRY!

Where did this recipe come from? I adapted it from Kitchen Simplicity and they adapted it from Serious Eats.

photo from Just a Pinch

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Filed under After School Snacks, Definitely Making it Again, Mexican, Six Ingredients or Less, Super Easy to Make

Crescent Roll Cheesecake

This recipe has been all over Pinterest. I couldn’t resist…it has cream cheese in it. Yum!

-2 cans crescent rolls (I used the kind from Immaculate Baking.)
-2 (8oz) packages cream cheese (softened)
-1/2 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar to sprinkle on top

Preheat oven to 350 degrees.

Unroll and spread one can of crescent rolls on bottom of ungreased 9×13 inch pan. Be sure to smooth out the seams before adding the filling.

Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake for 20-30 minutes.

We had this with bacon and eggs…everyone loves breakfast for dinner.

What did the family think? The kids LOVED these!

Did I change anything? I think these might also be good of you took out the sugar and cinnamon and added some berry jelly in with the cream cheese. I haven’t tried it, but it might be a nice variation.

Where did this recipe come from? PinCookie

Photo from PinCookie

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Vegetarian

Garlic Parmesan Pull Apart Bread

So, we love carbs at our house. Love them. I am a big label reader, however, so I was SUPER happy when I found these rolls in a can that met my label reading standards. Woot!

My family loved these and we also thought it would be great if we could make a sweet version with cinnamon and sugar. Maybe I will get to that next week, in the meantime enjoy this yummy goodness.

1 can of refrigerated biscuits (not the flaky layers kind)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the biscuits into quarters.

In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 25 minutes until golden brown. Turn out on a dish and enjoy!

What did the family think? They LOVED it!

Where did this recipe come from? I have seen this on Pinterest a lot, but I got this version from The Virtuous Wife

Photo from Gumbo Gang

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Filed under Bread, Definitely Making it Again, Easy, Everybody Ate It, Italian, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Breakfast Grilled Cheese

The people at Food Network magazine must have been thinking of us then they put out this month’s addition of their magazine…the whole magazine focuses on cheese. Cheese!!!

We made this last weekend and it is SO tasty! It’s a little on the sweet side, so it might make a fun dessert, too.

1/3 cup whipped cream cheese
1/4 cup small-curd cottage cheese
2 tablespoons confectioners’ sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 tablespoons jam (any flavor)
1 tablespoon unsalted butter, plus more if needed
Ground cinnamon, for topping

Mix the cream cheese, cottage cheese and confectioners’ sugar in a medium bowl.

Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.

Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)

Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners’ sugar and cinnamon.

What did the family think? Only two of us ate these, but we both liked them. The only thing I would change is that I didn’t like the cheese part still being cold when the waffle was nice and toasty. Maybe next time I will let the cheese filling sit for a while to get closer to room temperature before I start cooking.

Where did this recipe come from? Food Network Magazine

photo from Food Network

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Desserts, Vegetarian

Parmesan Green Beans

We love cheese around here and things really do taste better when you put cheese on them. My oldest not only will eat these, but he likes them. Likes them!!! They are super easy too!

Frozen green beans (You’ll need enough to feed however many people will eat them.)
Olive Oil

Preheat oven to 425 degrees.

Defrost green beans in the microwave. They can still be a little frozen, just not in a huge chunk of ice.

Spread green beans out on a cookie sheet and pour on a few dollops of olive oil. Stir around to coat most of the green beans with the olive oil.

Sprinkle with a little salt and pepper.

Bake for about 12 minutes.

Take out of oven and sprinkle with Parmesan.

What did the family think? They love them. (excpet the youngest who is “allergic to all things green)

photo from The Accidental Southerner I just discovered this blog and am loving it so far.

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Filed under Definitely Making it Again, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Ricotta Pumpkin Pancakes

These were a huge hit at our house and I just happened to have everything I needed to make them.

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon orange zest
2 extra large eggs, separated
2 tablespoons maple syrup
1 cup buttermilk
2 tablespoons unsalted butter, melted
1/2 cup pumpkin puree
1/4 cup ricotta cheese
1/4 teaspoon vanilla extract

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, spices, and orange zest. Set aside.

Separate the egg yolk from the egg white into two separate bowls. The yolk should be in a medium-large bowl. Whisk the yolk together with the maple syrup, buttermilk, melted butter, pumpkin, ricotta, and vanilla extract until completely combined.

Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.

Using a hand-held mixer, whip the egg whites to medium-firm stiffness. If you dip a beater into the frothy whites, and turn it upside down, the peak should droop just a little and hold. Fold the egg whites into the batter in halves using a spatula. There should be occasional pieces of egg white visible in the batter.

Heat a griddle over medium heat. Melt a little butter on the griddle and pour the batter to form 4″ pancakes. They will spread just a little, and this size is comfortable for flipping. Don’t flip the pancakes until the sides are visibly firming up, and multiple holes appear in the batter, about 3 – 4 minutes. Flip and cook for another minute or until cooked through.

Serve with butter and maple syrup.

What did the family think? Everyone loved these!

Where did this recipe come from? The Wimpy Vegetarian

photo from Glitter and Ganache

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Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

Mexican Chocolate Icebox Cookies

These were our dessert while watching the Fiesta Bowl the other night. We shared some with friends, too, and everyone gave them rave reviews. P.S. Don’t be afraid of the cayenne.

1 1/2 cup flour
3/4 cups natural cocoa powder
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon cayenne
1 teaspoon cinnamon
12 tablespoons unsalted butter
1 1/2 teaspoon vanilla
1 cup sugar
1 egg

Stir together flour, cocoa, salt, pepper, cayenne and cinnamon.

In a large bowl, cream the butter. Add vanilla, sugar, and beat thoroughly. Beat in egg and gradually add dry ingredients. Blend only until mixed.

Turn dough out on lightly floured cutting board/silpat/counter and — oh yeah: flouring your hands is a good idea too — shape dough into a cylinder about 10 inches long and two inches in diameter. Wrap cylinder in wax paper and place in freezer until firm, about 20 minutes.

Preheat oven to 375 degrees.

Unwrap dough and cut into slices 1/4-inch thick. Place about 1 1/2 inches apart on ungreased cookie sheet. Bake about 10 to 11 minutes.

What did the family think? Everyone loved them. They are also, I should note, VERY good with a little vanilla ice cream on the side.

Did I change anything? I was a total wimp and only used half the cayenne. I should have used all of it.

Where did this recipe come from? Food 52

photo from The Baking Pan

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Filed under After School Snacks, Definitely Making it Again, Desserts, Everybody Ate It, Mexican

CrockPot Taco Dip

We decided to have a Mexican-themed dinner last night since we were having a Fiesta Bowl mini-watchparty. We started the night with this tasty dip from the CrockPot It was a huge hit and super easy to make.

10 oz. can enchilada sauce
2 (8 oz.) pkgs. cream cheese, cut into cubes
2 cups shredded Cheddar cheese
2 cups shredded Pepper Jack cheese
2-3 tsp. taco seasoning mix (season to your liking)
1/2 cup grated Parmesan cheese
1 small jalapeno pepper, minced (I used jarred jalapeños since that what I had on hand.)
Tortilla chips, for dipping

Combine all ingredients (except tortilla chips) in slow cooker and stir gently. Cover and cook on low for 2-3 hours, stirring twice during cooking time, until blended and smooth.

What did the family think? Everyone loved it! We also had a friend over watching the game and she loved it too! We went through a bag and a half chips.

Did I change anything? I only used 2 tsp of taco seasoning and I think it would have been better with 3 tsp. Also, I had taken the dip out of the slow cooker and put it in a different bowl for serving. When it got cold, I just put it in the microwave to heat it back up and I think it was even better after that.

Where did this recipe come from?

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Mexican, Vegetarian

Balsamic Rosemary Roasted Beets

I am the only person in my house who will eat these which is too bad for them which means more yummy beets for me.

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
8 small beets, peeled, quartered, and cut into 1/4-inch-thick slices*
Salt and pepper, to taste

Preheat oven to 450°.

Whisk together first 3 ingredients in a bowl. Add beets and toss until beets are well coated. Add salt and pepper, and toss again.

Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp but tender.

*You could also use this recipe with carrots, turnips, rutabaga and/or parsnips. A mixture of all of these is also great.

What did the family think? Thumbs down from everyone but me. Again, boo for them, but more for me.

Where did this recipe come from? adapted from a recipe at

photo from Okay, Let’s Do This

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Filed under Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Vegetarian