Cooking With Mommy

I started this post on 3/8/17 and I started by saying "I decided to click on the "nutrition button" on my MyFitnessPal App and found out that I am so far away from my required amount of protein it's not funny. I've revised my "diet" so many times! Obviously this is a never ending task." It's currently 5/12/17 and I am still having issues. I'm trying to add more protein but this has been a very difficult task! Yes! I know what protein sources are available, this is the problem with that... Protein powders usually tend to be sweet and I am not a "Sweets" person, it hard to get that in. Meat, ugh, I eat SOME meat but I try not to eat a ton of meat. Obviously the turkey, chicken and occasional bacon is not enough! Now that I'm paying attention to the amount of protein in the things that I buy but it's like nothing has protein in it or not enough! Beans, don't get me started. Ok, I'm going to get started. I do not

This post will be short and sweet! I just found out about a Gluten Free Expo online on Instagram. Of course, this month's theme is for Celiac Disease Awareness. If you are new to the Gluten Free Thing and/or looking for brands outside of your norm then check out  http://www.glutenawayexpo.com/ This Expo pretty much has all of the same sponsors as all the "regular" Expos. Maybe you want to browse the website to see if you want to attend an actual Expo. I told you short and sweet and to the point!

I've been eyeballing this recipe on Pinterest for years! I think I'll finally make it! TOTAL TIME:  Prep/Total Time: 30 min. MAKES:  4 servings Ingredients 3 cups fresh baby spinach 1-3/4 cups sliced fresh mushrooms 3 green onions, sliced 2 tablespoons chopped pecans (I'll leave the pecans out) 1-1/2 teaspoons olive oil 4 boneless skinless chicken breast halves (4 ounces each) 1/2 teaspoon rotisserie chicken seasoning (season however you like) 2 slices reduced-fat provolone cheese, halved (vegan cheese shreds or slices) I would add onions  Directions In a large skillet, saute the spinach, mushrooms, onions and pecans  (onions)  in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning. Place chicken on greased grill rack. Grill covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. I would probably saute the chicken and then bake the chicken wi

I found this recipe on Pinterest, it was so different to me, I had to share it with you guys. I like chowders and I really like salmon but never have I ever heard of putting them together. let's see how we can make this completely allergy free!... SALMON CHOWDER Author:  Linda Etherton Recipe type:  Soup INGREDIENTS 1 Tablespoon oil (I would use olive oil) 1 medium yellow onion, chopped 2 stalks celery, chopped 2 cloves garlic, minced 3 cups chicken broth (organic, gluten free, yeast free) 2 large carrots, peeled and sliced (I might use presliced carrots) 1 large gold potato, peeled and diced 1 cup coconut milk (or any other unsweetened vegan milk) 12 ounces boneless, skinless salmon, cut into bite size pieces (I would more than likely precook this to speed up the process) ½ teaspoon dried dill weed salt and pepper to taste (kosher salt and other seasonings to taste)  INSTRUCTIONS In the bottom of a large sauce pan, heat the oil

When I started this post several weeks ago, I was going to try the traditional and vegan versions of Homemade Mayo. The Salad Dressing (like mayonnaise) that I have been using for I can't tell you how many years has changed their formula and now I absolutely HATE it! I am a sandwich freak so this is not a good thing and NO salad dressing, mayo, and mayonnaise are not the same thing and they are not created equally.  I am no longer going to try the traditional version of this recipe. I am technically allergic to eggs but in certain situations, I can tolerate them.  I tried Chosen Foods Mayo made with Avocado oil. The Mayo was organic, gluten free, soy free, cage free eggs, etc. Healthy. I barely took a taste and was sick for the entire day. When I do have a reaction to eggs it's violent. I had to take it back. I suppose the normal kind that I get is so processed, it's not enough pure eggs in it to make me sick. Who knows! I will still do a clean revision and someone feel

Ingredients 6 thinly sliced chicken breasts 1 container green onion cream cheese, softened (vegan, I prefer Daiya) 1/4 c. olive oil 1/2 c. chicken stock/broth (GF, yeast free, organic, NonGmo) 1 large pkg. sliced mushrooms wiped off (organic) 1 small bag fresh baby spinach (organic) Herb and Garlic Seasoning, to taste freshly ground black pepper, to taste salt, to taste (kosher) 8 oz. Mozzarella cheese, shredded (vegan, I personally prefer Daiya) Directions Preheat oven to 375 degrees. Wash chicken and pat dry with paper towels. Rinse and drain spinach; pat dry. In a 9 x 13 pan, place chicken in single layer; top with spinach and mushrooms; sprinkle seasonings on the top. In a bowl, add softened cream cheese; whisk in oil and chicken stock/broth; pour over mixture. Cover with foil, but do not seal or crimp sides. Bake 20 minutes; remove foil; bake uncovered 20-25 minutes; sprinkle on Mozzarella cheese; bake uncovered 10 minutes or until starting to brow