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.
Hi, I'm Sharon, a Gluten Free blogger who loves to bake and cook. Welcome to GF Living. I want to help you enjoy a healthy lifestyle, whether eating Keto or Gluten Free. Food is not just food, it's the form of our existence, so lets make it a healthy one... together!
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