lb. ground beef
olives; drained (optional; we skipped this)
Cream of Mushroom Soup
Enchilada Sauce (read the labels closely here)
oven to 350 degrees.
spray an 8×8 inch baking dish with cooking spray; set aside.
a large skillet over medium-high heat, cook ground beef until brown and
crumbly; drain fat.
in chipped onion and sauté another 4-5 minutes.
olives (optional) and ¾ of your cheese and stir until everything is melted
each tortilla and spoon some of the cheesy ground beef mixture down the center.
Roll up and place seam side down in prepared baking dish.
a small bowl, combine mushroom soup and enchilada sauce together with a spoon.
Pour this mixture over enchiladas in the pan, Sprinkle remaining cheese over
30-40 minutes or until bubbly. (I covered mine with foil).
For dessert, Fount picked this…
Mississippi Mud Cake!
Fount and his sister Sadie showing you guys all of their g-free ingredients.
box of gluten-free chocolate cake mix (I used Betty Crocker’s Devil’s Food)
small boxes of instant chocolate pudding (read the labels closely here;
Hershey’s is yummy)
cup of veggie oil
1/4 cups of water
cup of chocolate chips (plus more for garnish; I love the taste of these
allergy friendly chips, but Nestle would work just the same)
oz of cream cheese, softened (half a normal bar)
cup butter, softened
(7 oz) jar marshmallow cream
cups powdered sugar
teaspoon gluten-free vanilla
oven to 350 degrees
(I use Pam) a 10 inch bundt pan
mixing bowl, combine cake mix, puddings, oil, water and eggs with electric
mixer. Stir in one cup of chocolate chips, and then pour into prepared
40-45 minutes or until toothpick inserted comes out clean.
cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to
To make the frosting, beat
cream cheese, butter and marshmallow cream with powdered sugar until
creamy. Beat in vanilla. Spread on cooled cake and top with a few
Fount and his Mississippi Mud Cake!
Okay, I asked Meagan to share her top tips for shopping and cooking g-free. Here you go:
1. Read every label very closely. If you are ever in doubt, call the manufacturer and ask them.
2. Sour cream is a great substitute for cream of mushroom or chicken soup.
3. She encourages you to buy name brand and not store brand because of how the products are packaged and cross-contaminated in stores. From her experience, name brand items have been safer choices than store brand items.
4. Wash your dishes on the highest temperature to ensure that there isn’t any gluten left on anything.
5. Wash, wash, wash your hands so that you’re not cross contaminating.
Meagan also told me this and I loved it. She said that when Fount is invited to a birthday party, she’ll call in advance and ask what they’ll be serving for dessert (chocolate cake, vanilla cake, cookie, etc) and then she says she brings something just like that to the party so that Fount doesn’t feel left out. Isn’t that sweet? If they’re eating chocolate cake, he’ll have his own chocolate cake.
Meagan wanted me to end today’s post by reminding you guys that going g-free really isn’t that hard. You don’t have to feel like your family is giving up their favorite foods or that you have to buy expensive ingredients. She said she’s amazed at how things really haven’t changed that much for them. They find a recipe they love and just tweak it a bit to make it g-free.
Thank you Meagan!