Archive for the ‘Main Dishes’ Category

Baked Orange Chicken Meatballs

Monday, August 13th, 2018

Baked Orange Chicken Meatballs from MomAdvice.com

Eating well throughout the week can be made a heck of a lot easier with smart meal prep ideas.  Today I am sharing a fresh spin on a takeout classic with this recipe for Orange Chicken Meatballs that can easily be baked in the oven and prepared for a busy week. Add this easy gluten-free recipe to your weekly rotation and I guarantee it will be the perfect way to enjoy your favorite takeout dish without breaking the bank.

orange chicken meatballs from momadvice.com orange chicken meatballs from momadvice.com

My preferred method of making meatballs is baking them. I usually spread them on cookie sheets, but today we will be saucing these meatballs in an orange chicken glaze so we will be preparing these in baking pans instead.

Haven’t made meatballs before? No problem! I have found that one of these is a great item to keep on hand in the kitchen for making quick work of shaping those meatballs into uniform sizes. Since these meatballs are more delicate, this also helps from having to handle them too much.

Once you get the hang of it, you will love this version and these are the perfect tailgate snack.

You can serve these as a standalone with your favorite steamed veggies or you can spoon them on top of rice or quinoa. If you haven’t purchased one of these, you are in for a real treat for your meal prep days. You can read my method for making the perfect brown rice or you can use my foolproof method for making quinoa in it too.

orange chicken meatballs from momadvice.com orange chicken meatballs from momadvice.com

My Gluten-Free Orange Chicken was the inspiration for today’s dish because it has been such a popular one on the site. Although I had hoped to use the original sauce, I needed a thicker glaze that would hug the meatball a little better. Thanks to a little hoisin sauce (be sure to check your label if the product is gluten-free or you can easily purchase something like this online) and cornstarch, this sauce is perfectly huggable and delicious. It also gets its bright citrus flavor from orange juice and a little kick from fresh ginger.

Speaking of orange juice, be sure to swing by the blog tomorrow to get the scoop on more meal prep ideas with my back-to-school partner, Florida Orange Juice. I’ve got several smart lunch hacks that you won’t want to miss!

orange chicken meatballs from momadvice.com orange chicken meatballs from momadvice.com orange chicken meatballs recipe from momadvice.com

You can finish these beauties with a shake of sesame seeds and a few chopped scallions. Distribute these dishes in your favorite lunch containers (these are my absolute favorite and what our dish is pictured in today) and enjoy a week of stress-free eating.

Baked Orange Chicken Meatballs
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: approximately 40 meatballs
 
These gluten-free orange chicken meatballs take all the takeout classics flavors you love and cram them in an easy baked meatball. Meal prep these on the weekend for a week of lunches you will REALLY love.
Ingredients
  • 3 pounds ground chicken
  • ½ cup gluten-free breadcrumbs
  • 3 tablespoons gluten-free soy sauce
  • 2 teaspoons minced fresh ginger (I love the refrigerated tubes for ease)
  • 4 minced garlic cloves
  • 2 teaspoons salt
  • Optional, but fun: scallions & sesame seeds for garnish
  • For Sauce: 3 teaspoons sesame oil
  • ½ cup gluten-free hoisin sauce
  • 2 teaspoons fresh ginger
  • 2 cloves minced garlic
  • 1¼ cup orange juice
  • salt to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons water
Instructions
  1. Preheat your oven to 400 degrees. Grease two baking pans for meatballs.
  2. In a large mixing bowl, mix together your ground chicken, breadcrumbs, soy sauce, minced ginger, minced garlic, and salt.
  3. In prepared pans, scoop or shape with hands your chicken meatballs. These are delicate and sticky, but will bake up light and lovely.
  4. Once all your meatballs are shaped, slide these into the oven to bake for ten minutes.
  5. In a small bowl, mix together your orange juice, hoisin sauce, sesame oil, minced garlic, minced ginger, and salt with a whisk.
  6. In another separate small bowl, mix together two tablespoons cornstarch with two tablespoons water. Mix until there are no clumps and it is well mixed.
  7. Add the cornstarch mixture to the sauce and whisk it all together.
  8. Once the meatballs have baked for ten minutes, evenly pour your sauce over the meatballs. Slide these bake into the oven for another 5-7 minutes or until the sauce is thick and bubbly and the meatballs are cooked through.
  9. Spoon these, with the sauce, on top of rice or quinoa or serve plain with your favorite veggies. Garnish with scallions and sesame seeds.

Looking for more great meal ideas?

Here are a few of my favorites for this time of year!

Gluten-Free Orange Chicken gluten-free orange chicken

3-ingredient Instant Pot Ribs 3-ingredient instant pot ribs

5-ingredient caprese pork chops 5-ingredient caprese pork chops

Mexican Quinoa Stuffed Bell Peppers mexican quinoa stuffed peppers

5-ingredient gluten-free pizza crust 5-ingredient gluten-free pizza crust

slow cooker carnitas slow cooker carnitas

gluten-free meatloaf recipe gluten-free meatloaf recipe

Check out all our main dishes on the site for more dinner inspiration!

this post contains affiliate links

 

 

5-Ingredient Gluten-Free Pizza Crust Recipe

Tuesday, March 6th, 2018

5-ingredient gluten-free pizza crust recipe from MomAdvice.com

I have been gluten-free for years, but I have only really jumped into gluten-free baking this year. The one recipe that I just couldn’t seem to master was a delicious gluten-free pizza crust. This week I decided to try to crack the code on a simple, one-bowl dough that could be made from a gluten-free mix and that had simple ingredients that I always keep in my pantry. Does this seem like too steep of a request to make from myself? You bet!

You could say this no-spend month has been quite motivating!

I am SO excited to share with you a foolproof gluten-free pizza crust recipe that is as easy to put together as your standard crust. The thing that I need to stress though is that you MUST, MUST, MUST follow my advice on which flour to purchase and the steps that I have outlined to create it. If you use another flour mix I can’t guarantee these results for the perfect airy crust that will rival any pizzeria you have been to.

It’s worth it to take the time to buy the right product, amiright?

Are you ready for this EASY recipe?

Let’s get baking!

5-ingredient Gluten-Free Pizza Crust from MomAdvice.com

A Few Quick Suggestions for the Perfect Gluten-Free Pizza Crust

The Best Flour Blend for This Recipe

To nail this perfect crust, you MUST use this gluten-free flour mix.

Period.

I’m linking to the best price on this that I’ve found (at least in our area). The cost (currently) is $3.97 and this will yield two large pizza crusts for your family.  It has to be the cup-for-cup so make sure that the label says that since other gluten-free blends exist. Although I am telling you it yields TWO crusts, this recipe below is for ONE crust. Double it if you are wanting to make two pizzas.

And you will want to make two pizzas. I just know it!

Anyone who eats gluten-free knows what a steal this on two large crusts. I can’t tell you how much money I have spent on tiny terrible pizzas that left me hungry.

A little over two bucks per large pizza crust is unreal awesome.

The Yeast Must Be Active

Do you know the best way to check if your yeast is active? Sprinkle your yeast and a pinch of sugar over the top, give it a stir, and let it stand for a few minutes. If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling. If your yeast isn’t active, it will yield a dense and heavy crust.

I buy a large jar of yeast because it is cheaper than buying the yeast packets. This is the jar that I purchase for our family.

You want to make sure you don’t grab the bread machine yeast, just the regular ol’ active yeast.

Parchment Paper Makes Everything Easier

This crust shouldn’t be too sticky (if it is, add a little additional flour until it comes together without the stickiness factor), but I prefer to press out my crust on a parchment paper lined pizza stone. I buy these squares (awesome stuff for easy clean-up on sheet pan meals) and place it on a diagonal across my stone.

Speaking of pizza stones, they are such a wonderful family investment. I bought mine about twelve years ago and it has paid for itself over and over and over again. This size stone is perfect for all your pizza needs.

5-ingredient gluten-free pizza crust recipe from MomAdvice.com 5-ingredient gluten-free pizza crust recipe from MomAdvice.com

I have a feeling you are going to love this recipe because of its ease.  Mix it up, let it rise, and then pat it out on parchment paper.

Yup, that’s pretty much it.

I like to brush the crust edges with olive oil because it helps the edge to crisp up a bit more.

Once you press the crust out, bake it for a bit, add your toppings, and then finish your baking.

That’s it!

The best part is that you can make a few crusts at the same time and place them in the freezer for your future pizza nights. Simply allow the crust to rise and then place the dough ball in a freezer-safe plastic bag. Once you are ready to use it, let it thaw overnight in the fridge, and then prepare as usual. These crusts can be kept frozen for up to four weeks.

Another make-ahead option is to to mix all the dry ingredients and store them in a bag or jar to make preparation a little easier.

Or, heck, just wing it!

You got this!

5-ingredient-gluten-free-pizza-crust-recipe (7 of 8)

5-Ingredient Gluten-Free Pizza Crust Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 1 large pizza
 
An easy 5-ingredient one-bowl gluten-free pizza crust recipe. I dare you to say that three times fast.
Ingredients
  • 2¼ cups Bobs Mill Cup-For-Cup Baking Flour NO SUBSTITUTIONS
  • 2.25 teaspoons active yeast (if purchasing in packet form, it will be one packet)
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 3½ tablespoons olive oil
  • 1 cup warm water
Instructions
  1. Please Note- This yields enough for ONE crust for ONE large pizza.
  2. In a large mixing bowl mix together flour, yeast, and salt.
  3. Add honey, olive oil, and warm water (you want this warm, but not SO hot that it kills your yeast).
  4. Mix well until the dough pulls away from the bowl. If your dough feels too sticky, you can add a little additional flour to it until it pulls into a ball.
  5. Knead the ball of dough a few times and then cover with plastic wrap.
  6. Let rise for 30 minutes.
  7. Preheat your oven to 450 degrees.
  8. On a parchment paper lined pizza stone, turn out the dough and shape into a pizza.
  9. Once it is patted out, brush with olive oil on the edge of the crust.
  10. Bake for 12 minutes.
  11. Remove and add sauce and toppings. Place back into the oven and finish baking (approximately 7-9 minutes). If you like your cheese bubbly on top, you can finish the process by broiling for a couple of minutes. Be sure to keep your eye on it so your crust doesn't burn.
  12. Slice and enjoy!

 

Not gluten-free? I’ve got you covered with this easy Bread Machine Pizza Dough! You can also use my pizza sauce recipe (all the way at the bottom of the post!) for both types of pizzas.

I can’t wait to hear what you think of this recipe and hope it is as big of a hit at your house as it has been at our home!

This post contains affiliate links.

 

 

 

Pin It

Instant Pot Indian Vegetable Rice

Thursday, January 4th, 2018

Instant Pot Indian Vegetable Rice from MomAdvice.com This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!

Happy New Year, everyone! I can’t tell you how much I’m looking forward to 2018 and getting a fresh page in our lives. Today I’m partnering with Honeysuckle White to talk about my New Year’s resolutions and share about their fun new line of ready-to-go products to help you with your dinner hour.

In 2018, my resolutions are:

– Read 100 books
– Set business hours so I have more time for my kids in the evenings.
– Be serious about strength training again at the gym
– Get a book proposal done and sold
– Get back to smart budgeting and tracking of our money to save more.
– Eat at home more and dine out less.
– Write & photograph an Instant Pot ebook
– Get back to crafting again (for the pleasure of it, not for work)

I like to think of myself as a bit of a go-getter (just in case that doesn’t always come through) and last year I had to sideline many of these goals to make a commitment to my physical health. Having an unproductive year definitely drives me a lot to do better this year and I’m hopeful that I can tackle everything on this list if I work on being more disciplined with my free time.

I’m giving you the side eye, Facebook & Instagram.

If you are looking for new ways to tackle resolutions too, I loved this piece that offered different strategies for starting the year well.  It doesn’t always need to be a list of goals, it could be as simple as a word commitment or writing a, “Dear Future Me,” letter.

The thing about good intentions is that life gets in the way of all the good that we want to establish, doesn’t it?  For example, I’m escaping for a girl’s trip for my big 4-0 and that means that I’m abandoning my kitchen duties and leaving them to my husband.

Which usually means a lot of eating out for the family and gets us ALL off track from saving and eating at home more.

Lucky for him, Honeysuckle White came out with this awesome line of products that make getting dinner on the table so much easier. This year  they launched a new line of flavored meatballs, burger patties, and cutlets to help make the dinner hour easier and more affordable for busy families. Today I’m showing you how to dress up their DELICIOUS HomeStyle Turkey Meatloaf. YUM!

Honeysuckle Farms Turkey Meatloaf Honeysuckle Farms Turkey Meatloaf

Since we eat gluten-free, I am LOVING that these are gluten-free and a much healthier alternative to ditching it all for a bowl of cereal for dinner. Just like the package states, there are no added hormones, steroids, or growth-promoting antibiotics.

Best of all, they support independent farmers and YOU support independent farmers when you make a purchase.

Instant Pot Indian Vegetable Rice from MomAdvice.com

Top your meatloaf up anyway you like, but today I thought I’d show you the fun spin that we decided to do with this one.  Since we love eating Indian food, I usually have some type of simmering sauce in our pantry to put to work for an easy weeknight meal. Save just a little of those jars in your fridge and use these fun simmering sauce (like Tikka Masala, Butter Masala, or Korma sauce) to dress your turkey meatloaf.

How easy is that?

I wanted to create a delicious side today that would complement these amazing flavors so I’m sharing this OH-SO-EASY Instant Pot Indian Vegetable Rice that I just can’t get enough of. This rice is FRUGAL (which fits right in line with my resolutions) and DELICIOUS. I guarantee that you won’t make this recipe just once!

instant-pot-indian-vegetable-rice-3

If you got an Instant Pot for Christmas, this is a great beginner recipe to get you started.

Just as a reminder, when making rice, it is a good idea to give the rice a good rinse before placing it in your pressure cooker to get that beautiful fluffy consistency.

I hope you love this recipe as much as our family and can keep these Honeysuckle White products in mind when you are doing your grocery shopping!

Instant Pot Indian Vegetable Rice from MomAdvice.com

Instant Pot Indian Vegetable Rice
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This gluten-free side is so easy to create and happens to be easy on the wallet too! If you prefer your dish spicier, add an additional teaspoon of curry to bring on the heat!
Ingredients
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1½ cups basmati rice
  • ½ cup diced carrots
  • 1 teaspoon curry powder
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • salt to taste
Instructions
  1. Turn your Instant Pot on the saute function.
  2. Rinse your basmati rice well in a colander
  3. Once your Instant Pot has warmed up, add the garlic and rice and saute for 30 seconds.
  4. Add the carrots, curry powder, vegetable broth, and salt. Stir well.
  5. Secure the lid to the top of your Instant Pot and cook on HIGH pressure for 22 minutes.
  6. Once the rice is finished cooking, turn off your Instant Pot and wait ten minutes before releasing the pressure.
  7. Release the pressure, open lid, add the frozen peas, and fluff your rice. Add additional salt to taste.

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!

Pin It

Balsamic Pork Loin Sheet Pan Meal

Tuesday, December 12th, 2017

Balsamic Pork Loin Sheet Pan Meal from MomAdvice.com

I’m all about sheet pan meals, especially in the winter months! Today’s recipe has been prepared about a dozen times, shared with good friends and great conversation. This Balsamic Pork Loin recipe is a knock-your-socks off dinner that would be perfect for any occasion.

In fact, it is such a cinch to prepare that I double it each time I make it for our family. No joke!

Balsamic Pork Loin Recipe from MomAdvice.com Balsamic Pork Loin Recipe from MomAdvice.com

There are a few tricks I use to make preparation and clean-up a little easier.  This little gadget (only $17) has made chopping garlic and herbs take seconds instead of minutes when preparing this, or any other dish with a marinade. I have such a small amount of storage in my kitchen that everything must be used and used often. I can tell you that this one is on my counter almost every day while I prepare our meal. It has saved me from A LOT of chopping this year.

The second, don’t be afraid to switch this one up and make it with your own with your own favorite vegetables. I have made this same dish with whatever produce we have on hand- baby potatoes, sweet potatoes, brussels sprouts, and carrots…just to name a few. If you have produce that needs to get to work in the kitchen, this is the recipe to do it with.

The third trick is lining your cookie sheets with parchment paper. I do the REALLY lazy way and buy these ready-to-go sheets for preparing our weeknight sheet pan meals. Anything that I can do to cut down my clean-up time is worth it, in my opinion.

The last trick, and probably the most important one, is to make sure that you use your meat thermometer to make sure the pork is cooked perfectly. The USDA recommends cooking pork to 160 degrees! I like to pull it out just a bit before that at 150 degrees because it will continue to cook while it is at rest! 

Balsamic Pork Loin Recipe from MomAdvice.com Balsamic Pork Loin Recipe from MomAdvice.com Balsamic Pork Loin Recipe from MomAdvice.com

Isn’t that a beauty? Since it is easy to double, it is SO EASY to share. This has been my new go-to for anyone who is need of a meal.  Pair it with this brown bag idea for giving! Who wouldn’t feel touched by that?

Be sure to put the leftovers to work too! The meat with a little pesto on top makes a mean slider and I love to reheat the veggies as a morning side with my eggs.

Looking for more sheet pan meals? We have a few great ones on the site!

Sheet Pan Lemon Paprika Chicken & Veggies

Sheet Pan Ranch Chops & Veggies

Roasted Salmon & Asparagus with Pistachio Gremolata

10 minute Fish Tacos

Roast Chicken in Bulk

Balsamic Pork Loin Sheet Pan Meal:

Balsamic Pork Loin Sheet Pan Meal
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
An easy gluten-free sheet pan meal made with just a few simple pantry ingredients. This one can be doubled to feed a crowd!
Ingredients
  • 2 pounds boneless pork tenderloin
  • ¼- cup olive oil
  • 4 tablespoons balsamic vinegar
  • 1 head of garlic
  • ½- cup fresh rosemary leaves
  • salt & pepper
  • 2 pounds of your favorite veggies (our favorite combo is sweet potatoes & brussels sprouts)
Instructions
  1. Preheat oven to 450F.
  2. Line your sheet pan with parchment paper.
  3. Prepare the garlic by removing the outer layer. Add these cloves to your food processor along with your rosemary, olive oil, salt, and pepper. Blend well.
  4. Rub the pork loin on all sides with your prepared balsamic marinade (use about ¾ of it). Place on the prepared cookie sheet.
  5. Chop your vegetables and place them in a bowl. Add the last of the marinade to the bowl and toss them gently until they are all coated in the marinade. Be sure to add more salt and pepper for seasoning.
  6. Spread the vegetables around the pork tenderloin, making sure that they are not overlapping and have space to cook.
  7. Place in oven and cook for 15 minutes.
  8. Now reduce oven to 350F.
  9. Cook for another 50 minutes, or until done. Pork is done cooking when internal temperature 160 degrees.
  10. Remove from oven and let stand 10 minutes.
  11. Transfer roast to a cutting board; slice and serve with veggies. Garnish with rosemary for a finishing touch.

This post contains affiliate links that help our site! Thank you for supporting me! xoxo 

Caprese Quinoa and Meatball Casserole

Tuesday, November 28th, 2017

Caprese Quinoa and Meatball Casserole This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

I hope you all had a wonderful Thanksgiving season with your families!  I don’t know about you, but after hosting a Thanksgiving, I felt a bit uninspired trying to put together meals for these next busy upcoming weeks. There is nothing that makes me feel worse than dining out night after night so I tried to put together an easy dish that our whole family will love.

Did you think turkey season was behind us? The good news is that turkey season doesn’t need to wind down after the holidays thanks to a few new ready-to-go products that are on store shelves now.

The even better news? These items help to eliminate a little of the prep work for your meal so you can spend more time unwinding.

I have gotten the opportunity to partner with Honeysuckle White again this year as they launched a new line of flavored meatballs, burger patties, and cutlets to help make the dinner hour easier and more affordable for busy families.

Did someone say easier AND more affordable?

I’m in!

Caprese Quinoa and Meatball Casserole

As a gluten-free girl, I’m thrilled that these meatballs are gluten-free and stuffed with one of my favorite foods…cheese! I wanted to create a dish that would really compliment these, while also continuing my gluten-free theme, so I made these into a Caprese Quinoa and Meatball Casserole that can be topped with additional fresh mozzarella cheese and a little fresh basil (and an optional balsamic drizzle), to finish.

If you haven’t tried quinoa, you are in for a treat! It was one of the first foods that I added to my diet, when making my own dietary switches, and it has become something I now eat almost weekly now. It is a fun switch from rice and stands up well to a reheat in the microwave.  Be sure to read this article so you can learn more about this ingredient and how you can prepare quinoa in your rice cooker.

caprese-quinoa-and-meatball-casserole-recipe-6 caprese-quinoa-and-meatball-casserole-recipe-3 Caprese Quinoa and Meatball Casserole

Everyone in our family REALLY enjoyed this casserole and I can see us adding this one into our weekly rotation. The meatballs were light and the topping of mozzarella added a little indulgence to this, otherwise, entirely healthy dish. The quinoa was delicious and cooked in spaghetti sauce and chicken broth, my favorite combo for cooking consistency for quinoa and pasta dishes.

Also, if you haven’t reduced a little balsamic for drizzling, I know you will find this extra step to be worth the flavor it brings to the completed dish. It is something that only takes a couple of minutes, but certainly brings the WOW factor!

The best part about this dish is that it is quick to prepare, will probably leave you some leftovers (if you are lucky), and feels like a rich comfort food dish to this gluten-free eater!

Be sure to give these new dinner options a spin in your house! I hope you love this recipe as much as I do!

Caprese Quinoa and Meatball Casserole
Author: 
Recipe type: Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Italian comfort food receives a healthy weeknight spin with prepared meatballs and quinoa for our base. Add a balsamic reduction drizzle and basil for an elegant touch.
Ingredients
  • 2 cups uncooked quinoa (rinse this really well with water- read more here)
  • 1- 16 ounce jar spaghetti sauce
  • 1 cup chicken broth
  • 2 pounds Honeysuckle White Cheese Stuffed Italian Style Meatballs
  • 8 ounces fresh mozzarella, sliced thinly
  • ¼ cup balsamic vinegar
  • Handful of thinly sliced basil
Instructions
  1. Preheat your oven for 375 degrees.
  2. Begin by rinsing your quinoa thoroughly (read instructions in the ingredient list if you have not prepared quinoa before).
  3. In a greased 9x13 pan, add the rinsed quinoa to the bottom of the pan.
  4. In a sauce pan, heat the spaghetti sauce and chicken broth until hot. Remove from the stovetop and pour the liquid over the quinoa, until it is fully covered.
  5. Sprinkle meatballs on top of the quinoa and finish with thin slices of mozzarella (you can put them over the meatball or just dabble on top of the dish). Cover the dish tightly with foil and bake for 35-40 minutes. During the last 5-10 minutes, remove the foil to melt the cheese fully.
  6. While the dish is baking, our balsamic vinegar into a small saucepan. Turn heat to medium high and bring vinegar to a boil. Once boiling, reduce to simmer and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. When it begins to coat the back of a spoon, you will know that it is fully reduced. Set aside to cool while the casserole bakes.
  7. Once your dish is done, finish servings with thinly sliced basil and your balsamic reduction.

Caprese Quinoa and Meatball Casserole

Honeysuckle White turkey products are available in select states. For those on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV), look for Honeysuckle White’s sister brand, Shady Brook Farms!

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!

Pin It

DIY Breakfast Caddy

Monday, June 19th, 2017

DIY Breakfast Caddy for Car from MomAdvice.com

This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

Well, hello there! I hope your summer is off to a lovely start! We are trying to soak in as many carefree and unscheduled days as we can, but it is funny how life gets in the way of this. This week we tackled doctor’s appointments, the dentist, running a kid back and forth to a sleepover, and we are signing up for a couple of fun summer programs and camps that are happening around town.

All of that leads to busy mornings so today I am partnering with  Florida Department of Citrus to show you how to enjoy your breakfast on-the-go, complete with a glass of Florida Orange Juice! We are sharing a breakfast caddy idea that you can assemble on the weekends to get your kids off to a great start, no matter what is on the to-do list!

I will admit, I got the inspiration for this from Pinterest where there were numerous pins of fast food meals in totes to make it easier for kids to eat their meals. I wanted to translate that idea into a healthy one that is perfect for busy mornings.

Supplies Needed

Lightweight Plastic Shower Caddy (exact, similar, similar)

Small Plastic Containers or Jars for Food Assembly

Drink Holder

Water Bottle

Food Supplies (as listed below)

DIY Breakfast Caddy for Car from MomAdvice.com

diy-breakfast-caddy-for-car-4

Directions for a DIY Breakfast Caddy

The beauty in this project is that you can fill your tote with whatever you think will help fuel your kids that day.  I can’t stress enough how much I LOVE these make-ahead burritos because they save me on many busy mornings in our house. Once heated, they can be wrapped in tin foil to keep them warm. Of course, if burritos aren’t your thing, a breakfast sandwich made on an English Muffin,  peanut butter on rice cakes (a favorite in our gluten-free home), or even a slice of frittata (try this one, or this one) can be other great options for the main course.

For fruit, I follow the rule that it must be in season and on sale that week to make it in our produce drawer. Today’s fruit selection are blueberries and strawberries in mason jars, but grapes, bananas, cantaloupe, or watermelon also make great options. You could also do a package of easy-to-eat veggies like baby carrots, celery sticks, or red & green peppers if you struggle to get your kiddos to eat fruit.

DIY Breakfast Caddy for the Car from MomAdvice.com

Of course, a surefire way to get your kiddo’s to consume fruit is a little juice, isn’t it? Did you know that an 8 oz. glass of 100% orange juice counts as one of your daily recommended servings of fruit? Pretty cool! Not only that, Florida Orange Juice provides 5 amazing nutrients in every glass: Taste, Vitamin C, Folate, Potassium and No Added Sugar.

Since mornings can be long in the car, I added toasted edamame in a small container for munching before or after our morning activities. You could also do nuts like almonds or cashews to add a healthy crunch to round out the meal or as a great in-between snack once hunger strikes again. You just know it will!

Oh, and don’t forget the water! It has been a scorcher out there so we are trying our best to stay hydrated. It’s also so nice to have a water bottle in case we forget it for the next thing on the agenda.

DIY Breakfast Caddy for the Car from MomAdvice.com

diy-breakfast-caddy-for-car-2

diy-breakfast-caddy-for-car-7

diy-breakfast-caddy-for-car-9

diy-breakfast-caddy-for-car-10

Wouldn’t this be so great for your next family trip too? I have a feeling that our mornings would start out a lot better on trip days if I had a few of these items prepped and ready to go in my fridge for our next adventure.

Well, we are all packed up and off to our next thing probably. I just want time to s-l-o-w down, but I blink and another summer is over. Do you feel that way too?

I hope this idea can be one you can use to fuel the family and maybe squeeze in a good chat with your kids while they are enjoying their breakfast on-the-go. I have, honestly, had some of my best talks with them in the rearview mirror. It is one of those ways that I have found it helps to keep an open dialogue between us as we navigate these new waters of being teens and tweens.

Thank you so much to Florida Department of Citrus for letting us share our fun little diy breakfast caddy with you. We hope you find this idea inspiring.

Cheers, mama, to surviving another summer!

PS- I hope that you made some room for some FLOJ in that mimosa over there!!

Love this idea? Be sure to visit these fun posts too!

Funny Faces Printables

Gluten-Free Orange Creamsicle Pancakes

Make-Ahead Sleepover Breakfast Buffet

Follow the rules below to enter to win a HUGE prize pack from Florida Department of Citrus today!! Follow the rules in the widget below- good luck!

a Rafflecopter giveaway

DIY Breakfast Caddy for Car from MomAdvice.com

This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

Pin It

Gluten-Free Orange Creamsicle Pancakes (Plus FUN Contest!!)

Thursday, May 4th, 2017

gluten-free-orange-creamsicle-pancakes

I am so excited to be partnering this year with the Florida Department of Citrus to celebrate National OJ Day today. You may recall that we celebrated last year with these super cute cup printables! Today I am sharing a delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat and sharing about a fun contest you can enter in TODAY ONLY to celebrate National OJ Day.

gluten-free-orange-dreamsicle-pancakes-4

First up, let’s just talk about these pancakes for a minute!

We are big fans of pancakes around here and gluten-free pancakes are surprisingly easy to create when you start with a good premade pancake mix. What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?

gluten-free-orange-dreamsicle-pancakes-7

We can’t stop there though! Layered between the pancakes, I have a delicious whipped cream made with heavy cream and vanilla pudding. If you have never mixed a vanilla pudding mix into your whipped cream, you are in for such a delicious treat. The pudding mix elevates these pancake layers and creates that creamy flavoring that we are after.  If you end up having extra cream filling left, it is so good to layer between layers of your favorite fruits for a dessert on another day.

gluten-free-orange-dreamsicle-pancakes-2 gluten-free-orange-dreamsicle-pancakes-3 gluten-free-orange-dreamsicle-pancakes-5

Serve these pancakes sandwich-style for all that Orange Creamsicle flavor. Aren’t these gorgeous? These pancakes only require a little syrup since they are such a sweet treat!

How to Freeze Your Orange Creamsicle Pancakes

If you have extra pancakes, you can freeze the leftovers for your week. If you have the time, you can place your extra pancakes on a cookie sheet (make sure they aren’t touching!) and place them in your freezer for 30 minutes. Once they are frozen, you can place them in a freezer bag for easy grabbing.

Don’t have space in your freezer for a whole cookie sheet? No worries! You can just stack them with wax paper or parchment paper in between them instead and then place them into a freezer bag.

I love to have things like this in my freezer for those chaotic school mornings. I just grab a couple for each kid with a couple of breakfast sausages and zap them in the microwave for 1 minute.

gluten-free-orange-dreamsicle-pancakes-6 gluten-free-orange-dreamsicle-pancakes-8

These can be served with a glass of Florida Orange juice to round it all out. The recommended daily intake of Florida OJ is eight ounces for adults and four to six ounces for kids!

Did you know that one glass of Florida Orange Juice provides a total of 5 amazing nutrients in every glass? In just one glass you have Taste, Vitamin C, Folate, Potassium and No Added Sugar! Pretty darn cool!

gluten-free-orange-dreamsicle-pancakes-1

Enter the National OJ Day Contest TODAY!

I don’t want to just talk about National OJ Day though- how about a fun contest you could enter instead?

To celebrate National OJ Day, you can enter a sweepstakes to win 1 of 5 six-month meal delivery subscriptions! What mom couldn’t use that? To enter, share a picture of your family enjoying Florida Orange Juice on Facebook and Instagram TODAY between 8AM (EST) and 5PM (EST) and be sure to hashtag your picture with #HOWDOYOUFLOJ. If you enter via Instagram, be sure to also use the hashtag #sweepstakes. Just by submitting a picture, you are entered to win one of these six-month delivery subscriptions! For the official contest rules, you can read more here!

Gluten-Free Orange Creamsicle Pancakes (Plus FUN Contest!!)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
These gluten-free pancakes taste just like an orange creamsicle! Be sure to read the post for freezing instructions so you can enjoy these all week long!
Ingredients
  • 1 cup Florida Orange Juice
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 ½ cups gluten-free pancake mix (I’m using Bob’s Red Mill mix, other mixes may not require the same liquid ratio so follow the instructions on the back of your mix)
  • 1 pint heavy whipping cream
  • 1 (3 ounce) package instant vanilla pudding
  • 2 tablespoons milk
Instructions
  1. Make your cream filling by beating your heavy cream with your mixer until stiff peaks form. Fold in the vanilla pudding mix and milk. Set aside.
  2. Preheat skillet to medium-high heat.
  3. In a bowl, whisk together Florida Orange Juice, eggs, and melted butter. Add pancake mix and whisk until smooth.
  4. For each pancake, pour ¼ cup batter onto a hot skillet. Cook until the top is bubbly (approximately three minutes). Flip and cook two more minutes.
  5. Place one pancake on each plate, add a dollop of your cream filling and then finish with another pancake on top. Serve with warmed syrup.

gluten-free-orange-dreamsicle-pancakes-4 This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

Pin It

Ground Turkey Gyro Burgers

Thursday, April 13th, 2017

Ground Turkey Gyro Burgers from MomAdvice.com This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

With the hope of warmer weather on the horizon in the Midwest, I am looking forward to breaking out the grill and making dinner time simple again. In our house, I’m the grill master and I love the ability to cook in bulk on the grill for our week with a lot fewer dishes.

Today’s recipe is inspired by one of my absolute favorite foods… GYROS.  Before I went gluten-free, my favorite treat to indulge in at the airport was one of these. Now I appreciate making this dish just right for my own diet needs at home. I wanted to make a healthier version of of this and am partnering up with Honeysuckle White turkey because they offer a variety of products from turkeys (raised without growth promoting antibiotics!!)  perfect for upcoming barbecue parties and family nights around the grill.

Ground Turkey Gyro Burgers from MomAdvice.com Ground Turkey Gyro Burgers from MomAdvice.com

When making turkey burgers, I like the 93% lean option because it helps yield a more juicy burger. To lighten up the texture even more, I folded in some cooked quinoa (here are my tips for making quinoa in your rice cooker) along with the traditional gyro flavorings of oregano, garlic, and onion from my spice cabinet.

Ground Turkey Gyro Burgers from MomAdvice.com Ground Turkey Gyro Burgers from MomAdvice.com Ground Turkey Gyro Burgers from MomAdvice.com Ground Turkey Gyro Burgers from MomAdvice.com

I have found that many people are avoiding the hamburger bun these days so I’m showing off this burger piled on a bed of quinoa with sliced cucumbers and tomatoes and drizzled with our star ingredient, tzatziki sauce that I’ve blended up in my food processor.

I’ve managed to convert my ground beef loving family almost exclusively over to turkey burgers, but it took a little experimenting on the grill to figure out how to get a burger that retained it’s juices. For me, before I heat up the grill, I like to spread out foil on the grill and lightly spray it with nonstick spray. Turkey patties can be more delicate than ground beef and I find resting them that way yields a better burger. Always cook turkey to an internal temperature of 165 degrees Fahrenheit and treat yourself to a really good grilling thermometer to help make it easier, especially if you and the grill are just getting acquainted!

The second requirement is making sure to add lots of spices to them to build the level of flavor on these. Now is a great time to make sure your spices are fresh and to reorganize that spice cabinet. You can even download some beautiful free printable labels on our site to help get you motivated.

Honeysuckle White certainly makes it easy to host like a grill master! Test new flavor combinations with wholesome, flavorful turkey products, including turkey breast cutlets, ground turkey and turkey brats, perfect for tossing on the grill!

I hope you love this recipe as much as our family. Now get out there and grill!

Ground Turkey Gyro Burgers from MomAdvice.com

Ground Turkey Gyro Burgers
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
All the flavors of your favorite gyro in a healthy turkey burger. These gyro burgers can be served on top of a bed of quinoa or on your favorite gluten-free bun!
Ingredients
  • 1 (8 ounce) container plain yogurt
  • ⅓ cup chopped seeded cucumber
  • 2 tablespoons finely chopped onions (I did omit since we don't like onions)
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • Filling: 1 pound Honeysuckle White 93% lean ground turkey
  • ¼ cup cooled cooked quinoa (plus more for serving)
  • 1½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ¾ teaspoon pepper
Instructions
  1. n a bowl or your food processor, combine first 5 ingredients.
  2. Cover and refrigerate. In separate bowl, combine ground turkey and seasonings. Mix well.
  3. Shape into 4 patties.
  4. Grill, covered, over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once. Allow burgers to rest for five minutes before cutting.
  5. On a plate, pile your cooked quinoa, tomatoes,and lettuce. You can cut the patties into thin slices and serve over the quinoa or just serve the burger whole with knives and forks. Serve with the sauce.

 

Honeysuckle White turkey products are available in select states. For those on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV), look for Honeysuckle White’s sister brand, Shady Brook Farms!

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

Pin It

Chicken Pesto Frittata

Tuesday, February 28th, 2017

Chicken Pesto Frittata from MomAdvice.com

One of my favorite panini flavor combinations happened to be a roasted chicken pesto sandwich that I used to snag at my local supermarket for a special treat. Filled with pesto and rotisserie chicken with a little spinach and tomato, it was one of my favorite supermarket splurges after a day of errand running. I wanted to capture those chicken pesto flavors in a frittata recipe and dreamed up this gluten-free version of my favorite panini that I can enjoy for breakfast or as a filling lunch.

Chicken Pesto Frittata from MomAdvice.com

If you have never made a frittata before, welcome to the world’s easiest breakfast that can serve a crowd.  All you need is an oiled cast iron skillet for this easy one-pot dish. Years ago I got this one for less than $15 and it has served a million frittatas over the years. If you take great care of it, this small investment can last you a lifetime and be handed down to your kiddos. I have so many fond memories of the good things that we ate out of these skillets when I went to my grandma’s house.

To make a frittata in this, you just heat up the toppings and then pour the beaten eggs on top. Using a wooden spoon, I just shift the fillings around until they are covering the entire pan, heat for a few minutes on medium heat to develop the crust on the bottom, and then transfer it into the oven to finish. Within minutes, you have a frittata that can be divvied up into portions for a busy week or an impressive dish to serve a crowd.

How to Roast Chicken in Bulk

Chicken Pesto Frittata from MomAdvice.com

I rely up on my favorite big batch roasted chicken recipe, that I make for our wraps for the week, to add even more protein to this dish. This seasoning mix never fails me for rotisserie flavor on a small budget. Bursts of flavor from sun dried tomatoes really brighten the flavoring in this base. Of course, you can’t add those without a healthy amount of spinach and pesto, in my humble opinion!

Chicken Pesto Frittata from MomAdvice.com Chicken Pesto Frittata from MomAdvice.com

I hope you love this yummy frittata as much as I do! I had a couple of gatherings that I took this to and it was a huge hit with everyone, even the egg haters. The pesto mellows the strong egg flavor in this so it’s a great one to give a spin if people in your family don’t always embrace eggs.

Enjoy!

Chicken Pesto Frittata
Author: 
Recipe type: Brunch
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A chicken pesto frittata that is bursting with flavors from sun dried tomatoes, spinach, pesto, and deliciously seasoned chicken. It's a great dish to share with friends or to package up for a busy week ahead! Did I mention gluten-free? Yay!
Ingredients
  • 2 tablespoons olive oil
  • 1- 8 ounce bag spinach
  • 1½ cups roasted chicken, diced or shredded (see above for my recipe)
  • ½ cup prepared pesto
  • 3-ounce bag julienne-cut sun dried tomatoes
  • 10 eggs, beaten and seasoned
  • ¼ cup milk
Instructions
  1. Preheat oven to 375 F. In a large mixing bowl, whisk eggs, milk and sea salt until fully incorporated.
  2. Heat a large cast-iron to medium-high heat. Add olive oil and spinach and then lower to medium heat and allow spinach to wilt.
  3. When spinach has wilted, add pesto, sun dried tomatoes, and roasted chicken. Stir to incorporate. Add egg mixture and use your spoon to spread the fillings out evenly in the skillet. Heat for a few minutes to create the crust on the bottom of the eggs.
  4. Place skillet in the oven, uncovered, and bake for 25-28 minutes or until the top is set and the edges are golden brown. Remove and allow to cool 10 minutes before slicing and serving. Finish with a sprinkle of flat-leaf Italian parsley.

 Looking for more fun frittata flavors? Try this easy Dairy-Free Sausage & Vegetable Frittata for another fun spin!

This post contains affiliate links that help our site! Thank you for supporting me! xoxo 

 

 

One-Pot Gluten-Free Macaroni and Cheese

Monday, January 23rd, 2017

One-Pot Gluten-Free Macaroni and Cheese from MomAdvice.com

If there is one thing my children love and would eat daily it is macaroni and cheese. It has been a challenge to match that creamy macaroni and cheese we loved without paying an arm and a leg for a really good gluten-free version.

That is why I am SO EXCITED to share that we finally mastered an incredible one pot gluten-free macaroni and cheese recipe after MUCH trial and error in my kitchen. If you are looking for easy, affordable, minimal dishes, and a recipe that yields a lot than I have an incredible recipe for you!

One-Pot Gluten-Free Macaroni and Cheese from MomAdvice.com

As you can see, the pasta holds up to this recipe well, BUT this has been a lot of trial and error in my kitchen with many different pasta brands and types. It is VERY important that if you are attempting to make this dish that you choose the right pasta for the job.

No, this is not a sponsored post.

This is just a poor mom who has had many failed one-pot attempts before I was able to achieve the consistency that I was after.

THIS is the pasta– do not substitute. I have tried the elbows with the best results and the second best results are their rotini noodles.

One-Pot Gluten-Free Macaroni and Cheese from MomAdvice.com

You will find a video tutorial below to walk you through each of these steps (let me know what you think- feedback is always appreciated!) and the first step is to rinse the starches from your pasta before you cook it. It sounds strange, but you are doing exactly what you would do if you made rice to rinse those starches away and to create a fluffier consistency. After that, you add your milk and spices, then start stirring and YOU NEVER STOP.

You know how Dory has to keep swimming? Yeah, you have to KEEP STIRRING while you make this because the pasta will release those starches and it will create the thickening agent needed to make that milk thick and creamy. I used skim milk and still had a plenty thick enough sauce for our macaroni and cheese.

The finishing touch is, of course, the cheese! If you feel inclined, freshly shredded is lovely. Let’s just say, I’m not inclined on a busy weeknight so packaged stuff it is.

I hope you love this recipe as much as my family and I can’t wait to hear what you think. Since I have made this, we have it in our weekly rotation for a satisfying bowl of comfort food.

Check Out My One-Pot Gluten-Free Video Tutorial Below!


One-Pot Gluten-Free Macaroni and Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This easy one-pot gluten-free macaroni needs to go on your weekly rotation for an easy comfort food dish that has all the flavor without the gluten. You won't believe how easy this is to do!
Ingredients
  • One Pot Gluten-Free Macaroni & Cheese
  • 3 cups gluten-free elbow macaroni (see my tips above for best brands and types)
  • 3 cups milk
  • 1½ teaspoons salt
  • 1 teaspoon dried mustard
  • Pinch of Cayenne Pepper
  • 1½ cups freshly shredded cheddar cheese
Instructions
  1. Pour uncooked dried pasta into colander and rinse the pasta well to remove some of the starches. Place the drained pasta in a pot with milk and seasonings. Turn heat on medium-high and stir, just as you would a risotto, until the pasta mixture comes to a simmer. Once it is simmering, turn the heat to low and continue stirring and cooking for another 10-12 minutes or until the pasta is fully cooked. You may need to add a small amount of additional milk during this process if it absorbs too quickly. Finish by folding in your freshly shredded cheese until it is fully incorporated. You can also add additional milk, if needed, to thin out the sauce. Serve immediately.