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Wednesday, March 21, 2012

Wheat Free menu...Day 9

Breakfast:
Chocolate Chex cereal
Banana
OJ

Snack:
Brownie  ( recipe in prior post)
Almond milk

Lunch:
Chicken salad ( made from leftover grilled chicken breast )
Sliced tomato
Pickle

Dinner:
Baked Mac n Cheese ( recipe at bottom of post )
Canned beets
1 slice butter bread
Water

Snack:
2 Ginger Snap cookies ( Trader Joe's brand )


Baked Mac n Cheese:

1 box  Supergrain Quinoa  gluten free pasta
1/2 cup Sour cream
1 cup milk
1 Tbs Cornstarch
9 oz Sharp cheddar cheese, grated
2 Tbs. Butter
12 Blue Diamond nut and rice crackers, finely crushed

Pre - heat oven to 350 degrees.
Cook the pasta in boiling water for 6 minutes. ( will finish cooking in oven ) Drain and set aside. Melt the butter on med low. In a  small bowl mix the cornstarch  with milk. Add the cornstarch mixture to the butter and cook untill thickened, stirring constantly. Add chedder cheese to sauce and cook slowly untill melted, stirring constantly. Add the sour cream, add salt to tastee. Combine with the cooked pasta. Pour mixture  into casserole dish.  Cover the top with the crushed crackers. Dot with butter. Bake at 350 degrees untill lightly browned, about 30 minutes. It serves 4 easily.




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