Re: Short cuts? Time savers?

[Guest guest]

Every second week I chop up about 8 huge onions in the food processor and put it in my 8 quart crock-pot overnight with some oil. In the morning I have about 5 lbs. of sautéed onions which I freeze in a container. I add it to tuna patties, burgers, meatloaf, vegetable soufflé, anything!

[Guest guest]

> We've just passed the 4 week mark and my son is doing really well.

> He isn't gaining weight back, but he has 3 hours of football

> practice almost every day and I just can't seem to get enough

> calories in him. He lost the weight that he had gained back, but at

> least he isn't losing more.

>

> I'm the one who's not doing so well. I've started back to work (I

> teach PE 4 days a week) and I'm about on overload. I'm spending ALL

> of my time planning, cooking, baking and then figuring out what's

> next. I'm even coming home on my lunch break to do stuff. My

> family loves the food, so I'm only making one set of everything and

> they are " supplementing " with chips and salsa, cereal and milk and

> whatever they eat outside the house. (I have 4 kids and a husband

> who loves to eat.) I just made 18 muffins - they are all gone and

> they shouldn't even be cool yet. I don't have time to make homemade

> ketchup, mayo, or half the other stuff I'm supposed to make.

>

> My son is living off of beef patties, mustard, homemade apple and

> pear sauce, grape juice, eggs, cooked carrots and bananas. I do

> make a nice dinner every night - roast chicken, meatloaf or

> something like that, but it all gets devoured faster than you can

> believe.

>

> Does anyone have any suggestions for shortcuts, prepared foods or

> timesavers? Please don't suggest hiring help - we're barely making

> ends meet as it is. I'm spending Thursdays (my day off) trying to

> cook ahead, but the kids eat everything I make in a day or two. I

> don't have time to do this all " perfect " .

This website has weekly cooking plans for recipes from the book

Cooking for Celiacs, Colitis Croh's and IBS. It's all very organied.

http://www.cookingforceliacscolitiscrohnsandibs.com/cooking_for/content/weekly_c\

ooking_plan.html

Might help.

Mara

[Guest guest]

> We've just passed the 4 week mark and my son is doing really well.

> He isn't gaining weight back, but he has 3 hours of football

> practice almost every day and I just can't seem to get enough

> calories in him. He lost the weight that he had gained back, but at

> least he isn't losing more.

>

> I'm the one who's not doing so well. I've started back to work (I

> teach PE 4 days a week) and I'm about on overload. I'm spending ALL

> of my time planning, cooking, baking and then figuring out what's

> next. I'm even coming home on my lunch break to do stuff. My

> family loves the food, so I'm only making one set of everything and

> they are " supplementing " with chips and salsa, cereal and milk and

> whatever they eat outside the house. (I have 4 kids and a husband

> who loves to eat.) I just made 18 muffins - they are all gone and

> they shouldn't even be cool yet. I don't have time to make homemade

> ketchup, mayo, or half the other stuff I'm supposed to make.

>

> My son is living off of beef patties, mustard, homemade apple and

> pear sauce, grape juice, eggs, cooked carrots and bananas. I do

> make a nice dinner every night - roast chicken, meatloaf or

> something like that, but it all gets devoured faster than you can

> believe.

>

> Does anyone have any suggestions for shortcuts, prepared foods or

> timesavers? Please don't suggest hiring help - we're barely making

> ends meet as it is. I'm spending Thursdays (my day off) trying to

> cook ahead, but the kids eat everything I make in a day or two. I

> don't have time to do this all " perfect " .

This website has weekly cooking plans for recipes from the book

Cooking for Celiacs, Colitis Croh's and IBS. It's all very organied.

http://www.cookingforceliacscolitiscrohnsandibs.com/cooking_for/content/weekly_c\

ooking_plan.html

Might help.

Mara

[Guest guest]

> We've just passed the 4 week mark and my son is doing really well.

> He isn't gaining weight back, but he has 3 hours of football

> practice almost every day and I just can't seem to get enough

> calories in him. He lost the weight that he had gained back, but at

> least he isn't losing more.

>

> I'm the one who's not doing so well. I've started back to work (I

> teach PE 4 days a week) and I'm about on overload. I'm spending ALL

> of my time planning, cooking, baking and then figuring out what's

> next. I'm even coming home on my lunch break to do stuff. My

> family loves the food, so I'm only making one set of everything and

> they are " supplementing " with chips and salsa, cereal and milk and

> whatever they eat outside the house. (I have 4 kids and a husband

> who loves to eat.) I just made 18 muffins - they are all gone and

> they shouldn't even be cool yet. I don't have time to make homemade

> ketchup, mayo, or half the other stuff I'm supposed to make.

>

> My son is living off of beef patties, mustard, homemade apple and

> pear sauce, grape juice, eggs, cooked carrots and bananas. I do

> make a nice dinner every night - roast chicken, meatloaf or

> something like that, but it all gets devoured faster than you can

> believe.

>

> Does anyone have any suggestions for shortcuts, prepared foods or

> timesavers? Please don't suggest hiring help - we're barely making

> ends meet as it is. I'm spending Thursdays (my day off) trying to

> cook ahead, but the kids eat everything I make in a day or two. I

> don't have time to do this all " perfect " .

This website has weekly cooking plans for recipes from the book

Cooking for Celiacs, Colitis Croh's and IBS. It's all very organied.

http://www.cookingforceliacscolitiscrohnsandibs.com/cooking_for/content/weekly_c\

ooking_plan.html

Might help.

Mara

[Guest guest]

Liz--

I can relate. First question, why are you the only person cooking? Can hubby and the kids help on weekends? Doing all the cooking all the time is very overwhelming. Please ask for help or delegate a little. We tend to try to do everything ourselves.

As you are already in the kitchen cooking, perhaps making several more meat loaves all at once and freezing (any) leftovers will help on busy nights. Or the kids can take the meatloaf stuff and form balls and you can bake the meatballs at the same time as the meatloaf and freeze. Same thing, roast 4 chickens at once ( if possible) have hubby break them down and kids help freeze.

I have a large crockpot that I make beef stew, or skinless boneless chix thighs with onions, cinnamon and a little wine and seasonings and it's done when I come home. Non SCDer's can add rice or potatoes. If you can make use of the crockpot, it will help you. I make several pot roasts in the crock at once, eat one, slice and freeze the other one with it's gravy. I bought an additional freezer this year for the basement. Whatever goes in the basement freezer gets written on a list I keep on the upstairs freezer, so I can peruse the list and get what I need.

I take several pounds of ground meat and brown with onions and favorite spices--add chopped zucchini, cook it down and add grated cheddar cheese. You can also add tomatoes or tomato juice-- I add Mexican spices. I eat it that way and my sons get soft tortillas and roll up their own soft tacos at the table. I make guacamole on the side and any other sides and it is the easiest one dish meal.

On my day off, I roast a turkey. We eat it that night and I then make turkey soup to have another day and freeze the meat to pull out for a fast dinner and freeze the soup-- I make a huge pot. For my non SCD-ers, I take some soup separately and add tortellini, or any pasta. With the turkey in the oven, I have pot roast in the crockpot, yogurt on the counter, with more milk boiling on the stove and then I assemble 4 meatloaves and bake them. Then I freeze--it's exhausting, but I can take a break on some nights by just pulling out of the freezer. I also buy in bulk and marinate chicken breasts for several days in a ziplock and then take then all out and throw them on the grill. Grilling saves rime--you can throw all sorts of veggies and meats on the grill with olive oil and spices and make tons of great food. Buy pita pockets for non SCDers and they can stuff the pockets with the grilled meats and veggies. Navy pea beans have been my saving grace as they are filling for hungry mouths and I can add them to anything and they are also legal for me.

If you can get in the habit of cooking even more at one time, then, you might be able to freeze. Once you can start freezing--it will be easier for you. The planning is also overwhelming.

www.nomorecrohns.com has a lot of ideas for cooking, shortcuts and legal condiments, etc. You may get some ideas there for cooking meals in bulk. It helped me when I started out.

I'm sure others have great ideas for you. Hang in there.

Terry

Short cuts? Time savers?

We've just passed the 4 week mark and my son is doing really well. He isn't gaining weight back, but he has 3 hours of football practice almost every day and I just can't seem to get enough calories in him. He lost the weight that he had gained back, but at least he isn't losing more.I'm the one who's not doing so well. I've started back to work (I teach PE 4 days a week) and I'm about on overload. I'm spending ALL of my time planning, cooking, baking and then figuring out what's next. I'm even coming home on my lunch break to do stuff. My family loves the food, so I'm only making one set of everything and they are "supplementing" with chips and salsa, cereal and milk and whatever they eat outside the house. (I have 4 kids and a husband who loves to eat.) I just made 18 muffins - they are all gone and they shouldn't even be cool yet. I don't have time to make homemade ketchup, mayo, or half the other stuff I'm supposed to make. My son is living off of beef patties, mustard, homemade apple and pear sauce, grape juice, eggs, cooked carrots and bananas. I do make a nice dinner every night - roast chicken, meatloaf or something like that, but it all gets devoured faster than you can believe.Does anyone have any suggestions for shortcuts, prepared foods or timesavers? Please don't suggest hiring help - we're barely making ends meet as it is. I'm spending Thursdays (my day off) trying to cook ahead, but the kids eat everything I make in a day or two. I don't have time to do this all "perfect".Thanks,Liz

[Guest guest]

Liz,

With three ravenous boys and a husband who acts like he has been working in the

salt mines all day....we go through a LOT of food very quickly. I feel your

pain. It is so frustrating to cook and cook and cook and feel like you are

still behind and they are still hungry! I haven't figured it all out yet but I

know this...ketchup is drop dead easy. Get your biggest soup pot and take this

recipe and multiply it by 5 or 6, start it right before you start dinner (it

really only takes 4 or 5 minutes to assemble) and then let it bubble away while

you cook, get stuff done...whatever, until it reduces to desired thickness, pop

it into mason jars with those nifty plastic lids and put 2 or 3 in the fridge,

the rest in the freezer. Really easy. The rest of the food...I don't know, I

am cooking like a maniac too.

Easy Ketchup

3 cup tomato juice

3 tbsp. white vinegar

1 tsp honey

1/4 tsp salt

boil, cover with splatter cover on med, stirring occasionally, until thickened

add honey when close to thick enough, reduce heat to low med and finish

reducing.

Best of luck,

Chrissy

mama to 3 boys on SCD 4 months

>

> We've just passed the 4 week mark and my son is doing really well. He isn't

gaining weight back, but he has 3 hours of football practice almost every day

and I just can't seem to get enough calories in him. He lost the weight that he

had gained back, but at least he isn't losing more.

>

> I'm the one who's not doing so well. I've started back to work (I teach PE 4

days a week) and I'm about on overload. I'm spending ALL of my time planning,

cooking, baking and then figuring out what's next. I'm even coming home on my

lunch break to do stuff. My family loves the food, so I'm only making one set

of everything and they are " supplementing " with chips and salsa, cereal and milk

and whatever they eat outside the house. (I have 4 kids and a husband who loves

to eat.) I just made 18 muffins - they are all gone and they shouldn't even be

cool yet. I don't have time to make homemade ketchup, mayo, or half the other

stuff I'm supposed to make.

>

> My son is living off of beef patties, mustard, homemade apple and pear sauce,

grape juice, eggs, cooked carrots and bananas. I do make a nice dinner every

night - roast chicken, meatloaf or something like that, but it all gets devoured

faster than you can believe.

>

> Does anyone have any suggestions for shortcuts, prepared foods or timesavers?

Please don't suggest hiring help - we're barely making ends meet as it is. I'm

spending Thursdays (my day off) trying to cook ahead, but the kids eat

everything I make in a day or two. I don't have time to do this all " perfect " .

>

> Thanks,

> Liz

>

[Guest guest]

>

> Every second week I chop up about 8 huge onions in the food processor and put

it in my 8 quart crock-pot overnight with some oil. In the morning I have about

5 lbs. of sautéed onions which I freeze in a container. I add it to tuna

patties, burgers, meatloaf, vegetable soufflé, anything!

>

In all seriousness, I go through 8 onions in about 3-4 days. We get a 15 pound

bag at Costco about once every 10 days and still need to buy some in between

because we run out. I put them in everything too.

[Guest guest]

> This website has weekly cooking plans for recipes from the book

> Cooking for Celiacs, Colitis Croh's and IBS. It's all very organied.

>

>

http://www.cookingforceliacscolitiscrohnsandibs.com/cooking_for/content/weekly_c\

ooking_plan.html

>

> Might help.

>

> Mara

>

I think the website must have moved or something. There are just advertisements

there.

[Guest guest]

Terry,

Thanks for the ideas. I do need to use the crockpot more. I already grill a

lot - we grill salmon, chicken and veggies and burgers a lot. We live in the

Northwest - we'll be grilling in December! My freezer space is somewhat limited

because my husband and older son went fishing in Alaska in June and got a couple

hundred pounds of salmon.

I like the nomorecrohns.com - I just need some time to breathe so I can go there

and actually plan a menu and shopping list to make some things. I feel like I'm

just holding my head above water and making enough food for the next hour.

I'm the only one who cooks because my hubby can't - he can ruin boiled water.

My teenaged girls are taking full loads of honors classes; my oldest is also a

cheerleader and they are both involved in church youth group. I'm lucky that

they're usually even home for dinner. They help with dishes and laundry and

sometimes pop into the kitchen to help peel carrots or grate cheese. My 14 year

old son needs to start helping more, but he plays HS football and doesn't get

home until after 6:00 most nights and then has homework himself. My 12 year old

will help sometimes, but the amount of actual " help " he gives is minimal.

My family eats a HUGE amount of food. You can only imagine it if you actually

have 3 teenagers, a growing 12 year old and a husband with an amazing

metabolism. For dinner tonight I made a meatloaf with 3 pounds of ground

turkey. I was expecting enough leftovers for a couple of lunches tomorrow.

There are 2 small slices leftover. I cooked over a pound of carrots and they

are all gone too. As are the 18 muffins I made, thinking that at least some of

them would be left over for lunches tomorrow. This is after the non SCD'ers ate

salsa and chips for a before dinner snack. I made a triple batch of almond

butter brownies that just came out of the oven. Hopefully I can get them in the

freezer before morning so we can have lunch box desserts for the rest of the

week. Breakfast tomorrow will probably be at least a dozen eggs, two large

sauteed onions, a pound of homemade sausage and toast or cereal for the ones not

on the diet.

I've been roasting 2 chickens at a time - 4 would probably be a smarter idea.

Thanks!

Liz

> Liz--

>

> I can relate. First question, why are you the only person cooking? Can hubby

and the kids help on weekends? Doing all the cooking all the time is very

overwhelming. Please ask for help or delegate a little. We tend to try to do

everything ourselves.

>

> As you are already in the kitchen cooking, perhaps making several more meat

loaves all at once and freezing (any) leftovers will help on busy nights. Or the

kids can take the meatloaf stuff and form balls and you can bake the meatballs

at the same time as the meatloaf and freeze. Same thing, roast 4 chickens at

once ( if possible) have hubby break them down and kids help freeze.

>

> I have a large crockpot that I make beef stew, or skinless boneless chix

thighs with onions, cinnamon and a little wine and seasonings and it's done when

I come home. Non SCDer's can add rice or potatoes. If you can make use of the

crockpot, it will help you. I make several pot roasts in the crock at once, eat

one, slice and freeze the other one with it's gravy. I bought an additional

freezer this year for the basement. Whatever goes in the basement freezer gets

written on a list I keep on the upstairs freezer, so I can peruse the list and

get what I need.

>

> I take several pounds of ground meat and brown with onions and favorite

spices--add chopped zucchini, cook it down and add grated cheddar cheese. You

can also add tomatoes or tomato juice-- I add Mexican spices. I eat it that way

and my sons get soft tortillas and roll up their own soft tacos at the table. I

make guacamole on the side and any other sides and it is the easiest one dish

meal.

>

> On my day off, I roast a turkey. We eat it that night and I then make turkey

soup to have another day and freeze the meat to pull out for a fast dinner and

freeze the soup-- I make a huge pot. For my non SCD-ers, I take some soup

separately and add tortellini, or any pasta. With the turkey in the oven, I have

pot roast in the crockpot, yogurt on the counter, with more milk boiling on the

stove and then I assemble 4 meatloaves and bake them. Then I freeze--it's

exhausting, but I can take a break on some nights by just pulling out of the

freezer. I also buy in bulk and marinate chicken breasts for several days in a

ziplock and then take then all out and throw them on the grill. Grilling saves

rime--you can throw all sorts of veggies and meats on the grill with olive oil

and spices and make tons of great food. Buy pita pockets for non SCDers and they

can stuff the pockets with the grilled meats and veggies. Navy pea beans have

been my saving grace as they are filling for hungry mouths and I can add them to

anything and they are also legal for me.

>

> If you can get in the habit of cooking even more at one time, then, you might

be able to freeze. Once you can start freezing--it will be easier for you. The

planning is also overwhelming.

>

> www.nomorecrohns.comhttp://www.nomorecrohns.com/> has a lot of ideas for

cooking, shortcuts and legal condiments, etc. You may get some ideas there for

cooking meals in bulk. It helped me when I started out.

>

> I'm sure others have great ideas for you. Hang in there.

>

> Terry

> Short cuts? Time savers?

>

>

> We've just passed the 4 week mark and my son is doing really well. He

isn't gaining weight back, but he has 3 hours of football practice almost every

day and I just can't seem to get enough calories in him. He lost the weight that

he had gained back, but at least he isn't losing more.

>

> I'm the one who's not doing so well. I've started back to work (I teach PE 4

days a week) and I'm about on overload. I'm spending ALL of my time planning,

cooking, baking and then figuring out what's next. I'm even coming home on my

lunch break to do stuff. My family loves the food, so I'm only making one set of

everything and they are " supplementing " with chips and salsa, cereal and milk

and whatever they eat outside the house. (I have 4 kids and a husband who loves

to eat.) I just made 18 muffins - they are all gone and they shouldn't even be

cool yet. I don't have time to make homemade ketchup, mayo, or half the other

stuff I'm supposed to make.

>

> My son is living off of beef patties, mustard, homemade apple and pear

sauce, grape juice, eggs, cooked carrots and bananas. I do make a nice dinner

every night - roast chicken, meatloaf or something like that, but it all gets

devoured faster than you can believe.

>

> Does anyone have any suggestions for shortcuts, prepared foods or

timesavers? Please don't suggest hiring help - we're barely making ends meet as

it is. I'm spending Thursdays (my day off) trying to cook ahead, but the kids

eat everything I make in a day or two. I don't have time to do this all

" perfect " .

>

> Thanks,

> Liz

>

[Guest guest]

> > I think the website must have moved or something. There are just

> > advertisements there.

>

> Hmm. Works for me. Maybe cut and paste it.

>

> Or try the home page and look at the bottom of it for

> the link to the weekly cooking plan:

>

> http://www.cookingforceliacscolitiscrohnsandibs.com/index.php

>

> Mara

>

YEP! This one works!

Thanks!

Liz

[Guest guest]

> > I think the website must have moved or something. There are just

> > advertisements there.

>

> Hmm. Works for me. Maybe cut and paste it.

>

> Or try the home page and look at the bottom of it for

> the link to the weekly cooking plan:

>

> http://www.cookingforceliacscolitiscrohnsandibs.com/index.php

>

> Mara

>

YEP! This one works!

Thanks!

Liz

[Guest guest]

I'm sorry, but I don't have any suggestions for prepared foods. Especially not

for your son.

If you don't have one, a big food processor will help you so much. It can shred

cheese, chop veggies into disks or chop/dice them for cooking. The small one

(referenced below) is great for small jobs, mayo, mincing garlic, mincing herbs,

1/2 an onion for nachos (below). Another invaluable tool for me is an immersion

(stick) blender. I got mine at Wal Mart for $15 bucks and user it a couple times

a week. It has a whisk attachment that might help you make the mayo (below) if

you don't want to get a small food processor.

Homemade mayo is super easy to make. I have a mini food processor that came with

2 bowls. I got mine for $5 at a yard sale. I have no idea how much a new one

with 2 bowls would be from a local store.

http://tinyurl.com/m2xcwb

Mayo:

1 cup safflower oil (they sell it at my wal mart now)

1 Room Temp Egg

2 TSP fresh lemon juice

1 TBP apple cider vinegar (ACV)

1/2 TSP dried mustard

1/2 TSP salt

Honey (optional... I don't use it. Never was a miracle whip fan.)

Yields: Approx 1 cup mayo

If you have 2 bowls double everything and once one batch is done, prepare the

second batch. I've tried making a double batch at one time using the whisk

method and it didn't emulsify so I make 1 cup batches now.

Add all the ingredients but the oil in the processor. Mix until just combined.

In a slow steady stream start adding the oil while the processor is going. When

all the oil is added, continue to run the processor for another 20-30 seconds to

make sure all is combined. Refrigerate at least one hour before using.

I adapted this recipe from Alton Brown. Here is the original. I've used his

method with great results; however, the food processor is faster and the mayo

holds together better.

http://tinyurl.com/n8dhzx

Mayo is great for making chicken/egg/tuna salad. If you use a couple of ripe

avacados (whip them until very smooth... I use my tiny food processor), it will

make the mayo stretch further. I am required to make my avacado " mayo " chicken

salad for all functions these days. I whip up a batch of regular mayo JIC my

chicken salad is not creamy enough. I don't think the avacado " mayo " would be

good in tuna/egg salad though.

Here is a recipe for kale " chips " I posted a long time ago. Everyone that's

tried it loves it.

http://tinyurl.com/5rgu6p

Here is a recipe for cauliflower " popcorn " .

http://tinyurl.com/9v5jdr

I love to make nachos with fried pork skins (only ingredients being pork skins

and salt). I cook hamburger meat with onions, garlic, and taco seasoning until

done. Spread the pork skins out on a baking tray, sprinkle with crumbled ground

beef, add toppings of choice, I like diced onion, fresh or picked jalepenos, and

lots of freshly shredded cheese.

I cook lots in my crock pots. Roast, chicken, beans. I have a large oval shaped

one that will hold a pretty nice sized roast.

Spagetti and meatballs are good too.

I make the meatballs the night before so they can " marinade " in the fridge all

night (1.5 lbs beef, 2 TBS parsley, basil and oregeno, 1/2 diced jalepeno, salt

and pepper to taste). I add a cube of havarti cheese in the middle of my

meatballs. I get 16 nice (golf ball) sized meatballs out of that.

You could use a 32 oz jug of campbells tomato juice to start your sauce. Saute 1

onion, 4 cloves garlic in a little olive oil until soft, add 2 TBS basil and

oregeno, 1 TSP salt, 1 TBS pepper and sautee 2 more minutes. If you like

chunkier sauce, add a couple diced tomatoes (peeled and deseeded if you don't

tolerate the skins).

Add the tomato juice and cook on medium high stirring regularly until it starts

to thicken... about 15 minutes.

Add meatballs to the sauce and cook a little more.

I would def try making the ketchup in the crock pot and posting your results. I

would be very interested in knowing how that would work out.

Misty Kimble

CD - no meds

SCD - 20 months

> Does anyone have any suggestions for shortcuts, prepared foods or timesavers?

Please don't suggest hiring help - we're barely making ends meet as it is. I'm

spending Thursdays (my day off) trying to cook ahead, but the kids eat

everything I make in a day or two. I don't have time to do this all " perfect " .

>

> Thanks,

> Liz

>

[Guest guest]

I'm sorry, but I don't have any suggestions for prepared foods. Especially not

for your son.

If you don't have one, a big food processor will help you so much. It can shred

cheese, chop veggies into disks or chop/dice them for cooking. The small one

(referenced below) is great for small jobs, mayo, mincing garlic, mincing herbs,

1/2 an onion for nachos (below). Another invaluable tool for me is an immersion

(stick) blender. I got mine at Wal Mart for $15 bucks and user it a couple times

a week. It has a whisk attachment that might help you make the mayo (below) if

you don't want to get a small food processor.

Homemade mayo is super easy to make. I have a mini food processor that came with

2 bowls. I got mine for $5 at a yard sale. I have no idea how much a new one

with 2 bowls would be from a local store.

http://tinyurl.com/m2xcwb

Mayo:

1 cup safflower oil (they sell it at my wal mart now)

1 Room Temp Egg

2 TSP fresh lemon juice

1 TBP apple cider vinegar (ACV)

1/2 TSP dried mustard

1/2 TSP salt

Honey (optional... I don't use it. Never was a miracle whip fan.)

Yields: Approx 1 cup mayo

If you have 2 bowls double everything and once one batch is done, prepare the

second batch. I've tried making a double batch at one time using the whisk

method and it didn't emulsify so I make 1 cup batches now.

Add all the ingredients but the oil in the processor. Mix until just combined.

In a slow steady stream start adding the oil while the processor is going. When

all the oil is added, continue to run the processor for another 20-30 seconds to

make sure all is combined. Refrigerate at least one hour before using.

I adapted this recipe from Alton Brown. Here is the original. I've used his

method with great results; however, the food processor is faster and the mayo

holds together better.

http://tinyurl.com/n8dhzx

Mayo is great for making chicken/egg/tuna salad. If you use a couple of ripe

avacados (whip them until very smooth... I use my tiny food processor), it will

make the mayo stretch further. I am required to make my avacado " mayo " chicken

salad for all functions these days. I whip up a batch of regular mayo JIC my

chicken salad is not creamy enough. I don't think the avacado " mayo " would be

good in tuna/egg salad though.

Here is a recipe for kale " chips " I posted a long time ago. Everyone that's

tried it loves it.

http://tinyurl.com/5rgu6p

Here is a recipe for cauliflower " popcorn " .

http://tinyurl.com/9v5jdr

I love to make nachos with fried pork skins (only ingredients being pork skins

and salt). I cook hamburger meat with onions, garlic, and taco seasoning until

done. Spread the pork skins out on a baking tray, sprinkle with crumbled ground

beef, add toppings of choice, I like diced onion, fresh or picked jalepenos, and

lots of freshly shredded cheese.

I cook lots in my crock pots. Roast, chicken, beans. I have a large oval shaped

one that will hold a pretty nice sized roast.

Spagetti and meatballs are good too.

I make the meatballs the night before so they can " marinade " in the fridge all

night (1.5 lbs beef, 2 TBS parsley, basil and oregeno, 1/2 diced jalepeno, salt

and pepper to taste). I add a cube of havarti cheese in the middle of my

meatballs. I get 16 nice (golf ball) sized meatballs out of that.

You could use a 32 oz jug of campbells tomato juice to start your sauce. Saute 1

onion, 4 cloves garlic in a little olive oil until soft, add 2 TBS basil and

oregeno, 1 TSP salt, 1 TBS pepper and sautee 2 more minutes. If you like

chunkier sauce, add a couple diced tomatoes (peeled and deseeded if you don't

tolerate the skins).

Add the tomato juice and cook on medium high stirring regularly until it starts

to thicken... about 15 minutes.

Add meatballs to the sauce and cook a little more.

I would def try making the ketchup in the crock pot and posting your results. I

would be very interested in knowing how that would work out.

Misty Kimble

CD - no meds

SCD - 20 months

> Does anyone have any suggestions for shortcuts, prepared foods or timesavers?

Please don't suggest hiring help - we're barely making ends meet as it is. I'm

spending Thursdays (my day off) trying to cook ahead, but the kids eat

everything I make in a day or two. I don't have time to do this all " perfect " .

>

> Thanks,

> Liz

>

[Guest guest]

I'm sorry, but I don't have any suggestions for prepared foods. Especially not

for your son.

If you don't have one, a big food processor will help you so much. It can shred

cheese, chop veggies into disks or chop/dice them for cooking. The small one

(referenced below) is great for small jobs, mayo, mincing garlic, mincing herbs,

1/2 an onion for nachos (below). Another invaluable tool for me is an immersion

(stick) blender. I got mine at Wal Mart for $15 bucks and user it a couple times

a week. It has a whisk attachment that might help you make the mayo (below) if

you don't want to get a small food processor.

Homemade mayo is super easy to make. I have a mini food processor that came with

2 bowls. I got mine for $5 at a yard sale. I have no idea how much a new one

with 2 bowls would be from a local store.

http://tinyurl.com/m2xcwb

Mayo:

1 cup safflower oil (they sell it at my wal mart now)

1 Room Temp Egg

2 TSP fresh lemon juice

1 TBP apple cider vinegar (ACV)

1/2 TSP dried mustard

1/2 TSP salt

Honey (optional... I don't use it. Never was a miracle whip fan.)

Yields: Approx 1 cup mayo

If you have 2 bowls double everything and once one batch is done, prepare the

second batch. I've tried making a double batch at one time using the whisk

method and it didn't emulsify so I make 1 cup batches now.

Add all the ingredients but the oil in the processor. Mix until just combined.

In a slow steady stream start adding the oil while the processor is going. When

all the oil is added, continue to run the processor for another 20-30 seconds to

make sure all is combined. Refrigerate at least one hour before using.

I adapted this recipe from Alton Brown. Here is the original. I've used his

method with great results; however, the food processor is faster and the mayo

holds together better.

http://tinyurl.com/n8dhzx

Mayo is great for making chicken/egg/tuna salad. If you use a couple of ripe

avacados (whip them until very smooth... I use my tiny food processor), it will

make the mayo stretch further. I am required to make my avacado " mayo " chicken

salad for all functions these days. I whip up a batch of regular mayo JIC my

chicken salad is not creamy enough. I don't think the avacado " mayo " would be

good in tuna/egg salad though.

Here is a recipe for kale " chips " I posted a long time ago. Everyone that's

tried it loves it.

http://tinyurl.com/5rgu6p

Here is a recipe for cauliflower " popcorn " .

http://tinyurl.com/9v5jdr

I love to make nachos with fried pork skins (only ingredients being pork skins

and salt). I cook hamburger meat with onions, garlic, and taco seasoning until

done. Spread the pork skins out on a baking tray, sprinkle with crumbled ground

beef, add toppings of choice, I like diced onion, fresh or picked jalepenos, and

lots of freshly shredded cheese.

I cook lots in my crock pots. Roast, chicken, beans. I have a large oval shaped

one that will hold a pretty nice sized roast.

Spagetti and meatballs are good too.

I make the meatballs the night before so they can " marinade " in the fridge all

night (1.5 lbs beef, 2 TBS parsley, basil and oregeno, 1/2 diced jalepeno, salt

and pepper to taste). I add a cube of havarti cheese in the middle of my

meatballs. I get 16 nice (golf ball) sized meatballs out of that.

You could use a 32 oz jug of campbells tomato juice to start your sauce. Saute 1

onion, 4 cloves garlic in a little olive oil until soft, add 2 TBS basil and

oregeno, 1 TSP salt, 1 TBS pepper and sautee 2 more minutes. If you like

chunkier sauce, add a couple diced tomatoes (peeled and deseeded if you don't

tolerate the skins).

Add the tomato juice and cook on medium high stirring regularly until it starts

to thicken... about 15 minutes.

Add meatballs to the sauce and cook a little more.

I would def try making the ketchup in the crock pot and posting your results. I

would be very interested in knowing how that would work out.

Misty Kimble

CD - no meds

SCD - 20 months

> Does anyone have any suggestions for shortcuts, prepared foods or timesavers?

Please don't suggest hiring help - we're barely making ends meet as it is. I'm

spending Thursdays (my day off) trying to cook ahead, but the kids eat

everything I make in a day or two. I don't have time to do this all " perfect " .

>

> Thanks,

> Liz

>

[Guest guest]

Hi,I love this idea. thank you!Which blade?Re: Short cuts? Time savers?Posted by: "Brooklyn" bestmombrooklyn@... bestmombrooklynMon Sep 14, 2009 7:36 pm (PDT)Every second week I chop up about 8 huge onions in the food processor and put it in my 8 quart crock-pot overnight with some oil. In the morning I have about 5 lbs. of sautéed onions which I freeze in a container. I add it to tuna patties, burgers, meatloaf, vegetable soufflé, anything!

[Guest guest]

Hi Misty -

I did not get much response from my request for feedback for those who are at

the year mark or a little over. What improvements did you see? What challenges

were you experiencing at this point? Was just curious how you were doing at a

year on SCD? I am just a little over that and still on a very limited diet.

Your feedback would be most helpful.

aiazeen

Imipramene 30 mg

Asacol 800mg 3x/day

SCD 1yt 1 1/2 months

>

> > Does anyone have any suggestions for shortcuts, prepared foods or

timesavers? Please don't suggest hiring help - we're barely making ends meet as

it is. I'm spending Thursdays (my day off) trying to cook ahead, but the kids

eat everything I make in a day or two. I don't have time to do this all

" perfect " .

> >

> > Thanks,

> > Liz

> >

>

[Guest guest]

and a husband who acts like he has been working in the

salt mines all day...

ROFL!! Mine too

> >

> > We've just passed the 4 week mark and my son is doing really well. He isn't

gaining weight back, but he has 3 hours of football practice almost every day

and I just can't seem to get enough calories in him. He lost the weight that he

had gained back, but at least he isn't losing more.

> >

> > I'm the one who's not doing so well. I've started back to work (I teach PE

4 days a week) and I'm about on overload. I'm spending ALL of my time planning,

cooking, baking and then figuring out what's next. I'm even coming home on my

lunch break to do stuff. My family loves the food, so I'm only making one set

of everything and they are " supplementing " with chips and salsa, cereal and milk

and whatever they eat outside the house. (I have 4 kids and a husband who loves

to eat.) I just made 18 muffins - they are all gone and they shouldn't even be

cool yet. I don't have time to make homemade ketchup, mayo, or half the other

stuff I'm supposed to make.

> >

> > My son is living off of beef patties, mustard, homemade apple and pear

sauce, grape juice, eggs, cooked carrots and bananas. I do make a nice dinner

every night - roast chicken, meatloaf or something like that, but it all gets

devoured faster than you can believe.

> >

> > Does anyone have any suggestions for shortcuts, prepared foods or

timesavers? Please don't suggest hiring help - we're barely making ends meet as

it is. I'm spending Thursdays (my day off) trying to cook ahead, but the kids

eat everything I make in a day or two. I don't have time to do this all

" perfect " .

> >

> > Thanks,

> > Liz

> >

>

[Guest guest]

and a husband who acts like he has been working in the

salt mines all day...

ROFL!! Mine too

> >

> > We've just passed the 4 week mark and my son is doing really well. He isn't

gaining weight back, but he has 3 hours of football practice almost every day

and I just can't seem to get enough calories in him. He lost the weight that he

had gained back, but at least he isn't losing more.

> >

> > I'm the one who's not doing so well. I've started back to work (I teach PE

4 days a week) and I'm about on overload. I'm spending ALL of my time planning,

cooking, baking and then figuring out what's next. I'm even coming home on my

lunch break to do stuff. My family loves the food, so I'm only making one set

of everything and they are " supplementing " with chips and salsa, cereal and milk

and whatever they eat outside the house. (I have 4 kids and a husband who loves

to eat.) I just made 18 muffins - they are all gone and they shouldn't even be

cool yet. I don't have time to make homemade ketchup, mayo, or half the other

stuff I'm supposed to make.

> >

> > My son is living off of beef patties, mustard, homemade apple and pear

sauce, grape juice, eggs, cooked carrots and bananas. I do make a nice dinner

every night - roast chicken, meatloaf or something like that, but it all gets

devoured faster than you can believe.

> >

> > Does anyone have any suggestions for shortcuts, prepared foods or

timesavers? Please don't suggest hiring help - we're barely making ends meet as

it is. I'm spending Thursdays (my day off) trying to cook ahead, but the kids

eat everything I make in a day or two. I don't have time to do this all

" perfect " .

> >

> > Thanks,

> > Liz

> >

>

[Guest guest]

and a husband who acts like he has been working in the

salt mines all day...

ROFL!! Mine too

> >

> > We've just passed the 4 week mark and my son is doing really well. He isn't

gaining weight back, but he has 3 hours of football practice almost every day

and I just can't seem to get enough calories in him. He lost the weight that he

had gained back, but at least he isn't losing more.

> >

> > I'm the one who's not doing so well. I've started back to work (I teach PE

4 days a week) and I'm about on overload. I'm spending ALL of my time planning,

cooking, baking and then figuring out what's next. I'm even coming home on my

lunch break to do stuff. My family loves the food, so I'm only making one set

of everything and they are " supplementing " with chips and salsa, cereal and milk

and whatever they eat outside the house. (I have 4 kids and a husband who loves

to eat.) I just made 18 muffins - they are all gone and they shouldn't even be

cool yet. I don't have time to make homemade ketchup, mayo, or half the other

stuff I'm supposed to make.

> >

> > My son is living off of beef patties, mustard, homemade apple and pear

sauce, grape juice, eggs, cooked carrots and bananas. I do make a nice dinner

every night - roast chicken, meatloaf or something like that, but it all gets

devoured faster than you can believe.

> >

> > Does anyone have any suggestions for shortcuts, prepared foods or

timesavers? Please don't suggest hiring help - we're barely making ends meet as

it is. I'm spending Thursdays (my day off) trying to cook ahead, but the kids

eat everything I make in a day or two. I don't have time to do this all

" perfect " .

> >

> > Thanks,

> > Liz

> >

>

[Guest guest]

So easy. Cook spinach until well done. Put it in a blender with about 4-5 eggs,

seasoning ( I like to add a little SCD mayo). Blend, then pour it in a casserole

dish and cook at 350 until it is brown on the top and done in the middle. You

can do this with other veggies too.

PJ

>

> > Any unique ideas for spinach? The kids were intolerant at first so

> > now, four months in, we are going to try spinach again.

>

>

> Spinach souffle? NOt sure what's in that or how to make it, but I know

> it contains spinach =)

>

> Pour Dieu, pour terre,

> Alyssa 15

> UC April 2008, diagnosed Sept 2008

> SCD June 2009 (restarted)

> No meds =)

>

[Guest guest]

So easy. Cook spinach until well done. Put it in a blender with about 4-5 eggs,

seasoning ( I like to add a little SCD mayo). Blend, then pour it in a casserole

dish and cook at 350 until it is brown on the top and done in the middle. You

can do this with other veggies too.

PJ

>

> > Any unique ideas for spinach? The kids were intolerant at first so

> > now, four months in, we are going to try spinach again.

>

>

> Spinach souffle? NOt sure what's in that or how to make it, but I know

> it contains spinach =)

>

> Pour Dieu, pour terre,

> Alyssa 15

> UC April 2008, diagnosed Sept 2008

> SCD June 2009 (restarted)

> No meds =)

>

[Guest guest]

So easy. Cook spinach until well done. Put it in a blender with about 4-5 eggs,

seasoning ( I like to add a little SCD mayo). Blend, then pour it in a casserole

dish and cook at 350 until it is brown on the top and done in the middle. You

can do this with other veggies too.

PJ

>

> > Any unique ideas for spinach? The kids were intolerant at first so

> > now, four months in, we are going to try spinach again.

>

>

> Spinach souffle? NOt sure what's in that or how to make it, but I know

> it contains spinach =)

>

> Pour Dieu, pour terre,

> Alyssa 15

> UC April 2008, diagnosed Sept 2008

> SCD June 2009 (restarted)

> No meds =)

>