Quick and Easy Gluten-Free Tater Tot Casserole Recipe

This one of my favorite dishes to make, because it's so quick and easy to throw together. It's a good one for that day when nothing has gone right at work, and you wish you could just do the pre-gluten-free "Hamburger Helper" thing, but of course, that's not even a consideration these days.

So here's my recipe for...

Gluten-Free Tater Tot Casserole

Ingredients:
1 1/2 lbs. hamburger
Pacific Natural Foods' condensed GF cream of mushroom soup (12 oz. container)
1/4 cup finely diced onions
2 lb. bag of gluten-free tater tots*
1/2 cup grated cheddar cheese
GF cooking spray (read labels to verify)

Directions:
1. Preheat oven to 450 degrees F. Brown the hamburger in a skillet and drain off excess fat.
2. Add onions and cook a little longer, just to warm up the onions.
3. Place meet and onions in a mixing bowl. Add cheese and cream of mushroom soup.
4. Mix well.
5. Spray a 9x11-inch casserole dish.
6. Pour meat-and-cheesy mix into prepared casserole dish. Top with tater tots,* making sure you cover all of the meat mixture's surface with tots.
7. Bake for 20 minutes.
8. Let it cool for a couple of minutes before you serve it to kids, as their mouths can easily be burned by oven-hot food!

*Note that not all tater tots are gluten-free. Read labels carefully. Barley can be disguised as "maltodextrin" and some tater tot companies actually coat tots in wheat to keep them from sticking together. If the label is unclear, call the company or contact them via the Internet, to make sure the product you're serving/eating is, in fact, gluten-free.

Lunchbox Surprises: A Gluten-Free School Lunch that Sticks With You

I like to offer a number of different surprises in my gluten-free kid's lunchbox. One is what we call...

Stick Day!
2 mazarella cheese sticks
2 cheddar cheese sticks
2 Old Wisconsin pepperoni sticks
2 celery sticks
2 carrot sticks
a small container of Glutino gluten-free breadsticks
2 Yoplait Go-Gurts

Yes! These items are all gluten-free, and they make eating lunch fun, when they all show up in my kid's lunchbox on the same day, for Stick Day.

Last time I checked, Otter Pops were also gluten-free, and they make a nice substitute for juice in a lunchbox. I haven't looked into that in quite a while though, so read labels before you add that stick to your stick collection.

A New Shape for Peanut Butter and Jelly--The Old Lunchbox Standby

I hear it all the time. "My gluten-free kid won't eat sandwiches. She hates them."

For all kids, whether they're gluten-free or gluteniverous, they're drawn to food that's pretty to look at. Want to punish your kids? Try applying green food coloring to everything they eat! Want to make them whine about tasting something because they want it so bad? Make it gorgeous!

When I send my daughter a PB&J in her school lunch box, I dress it up. There are two ways to do this:

1. You've heard of the cookie cutter sandwich, right? Make an ordinary peanut butter and jelly sandwich on gluten-free bread. Then use a cookie cutter to cut the sandwich into a fun shape, like a bear, a star, a Christmas tree, whatever you like.

2. Try PB&J "Lunchables". A lot of celiacs just don't like bread. But our celiac kids still have to have their daily grains/starches from the required food groups. So put peanut butter in a mini-Tupperware and different flavors of jelly in another mini-Tupperware; send different kinds of crackers and a plastic knife in their lunchbox too. Now they can make their own do-it-yourself PB&J "Lunchables". It's important, once again, to make the whole thing PRETTY. We own, for example, Tinkerbell snap-tite containers for our crackers. I also sometimes include sliced pickles for peanut-butter-and-pickle and/or honey, because let's face it, kids love to get sticky! Be sure and pack your gluten-free wipes with that lunch!

GF Pesto Pasta with Chicken

Ingredients:

·        1 (16 ounce) package gluten-free spiral pasta

·        1 teaspoon olive oil

·        2 cloves garlic, minced

·        2 boneless skinless chicken breasts, cut into bite-sized pieces

·        crushed red pepper flakes to taste

·        1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips (always check labels to make sure it’s GF)

·        1/2 cup pesto sauce

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large skillet over medium heat. Sauté garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Gluten-Free Oatmeal Cookies--Dip 'em in Milk for an After-School Treat

A lot of celiacs still haven't heard that Bob's Red Mill now offers gluten-free oats. As long as your child's stomach can tolerate them, these oats are raised and processed away from contaminates. You see, it's not the oats themselves that contain the offending gluten, as I understand it. The problem has always been in the processing of oats. They're typically stored in the same bins and silos as wheat, rye, and barley, so they've always been a big no-no for celiacs.

But now you can buy certified oats. As long as your stomach isn't too sensitive, these oats don't contain the usual glutens. So here's the recipe I've used with my kiddo:

Gluten-Free Oatmeal Cookies

Dry Ingredients:
1 1/2 cups gluten-free flour (I use a mix of rice flour, potato starch flour, corn starch, and tapioca starch, with more rice flour than the others)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. xanthan gum

Other Ingredients
1 cup butter (softened)
1 cup brown sugar
1/2 cup granulated sugar
1 tsp. gluten-free vanilla (I use Rodelle)
2 eggs (room temperature)
1 cup raisins (optional)
3 cups gluten-free oats from Bob's Red Mill

 

Directions:

1. Preheat oven to 350 F.

2. Use stand mixer to blend butter and sugars together.

3. Add vanilla and eggs and mix well.

4. In a separate bowl, blend the items listed as "dry ingredients" above.

5. Mix dry ingredients with all other ingredients, including the raisins and oats.

6. Drop rounded spoonfuls of cookie dough onto an ungreased cookie sheet. Bake for 9 to 12 minutes, until golden brown. Cool for a bit before you transfer them to a wire rack (if you don't they fall apart).

Makes 4 dozen cookies or so.