Tripp and Finn In The Kitchen: Gluten Free Super Easy Broccoli Cheese Soup

My husband loves broccoli cheese soup.  Since becoming gluten free- I haven't made this soup.  Today I experimented and we loved it!  If you like broccoli cheese soup try this easy recipe.  It took about 15 minutes and done!

Ingredients:
Carton of low sodium chicken broth
1 Cup Skim Milk/Low Fat Milke
2 Crowns of broccoli
5 Slices Jalapeno Cheese
2-4 oz Sharp Cheddar Cheese
1 Tbsp Butter
4 Cloves Garlic (1 Tbsp Minced Garlic Fresh or 1 Tsp Garlic Powder)

Mom's Jobs:
Break apart/Chop Broccoli- (Kids can help if you just pull apart)
Chop Cheese

Kids Jobs:
Pull apart Broccoli
Push Buttons on Blender or Cuisinart

Put stove on Medium Heat and Add butter and Garlic. Melt Butter and then Add Broccoli and Broth.  Cover and heat for 5-7 Minutes- Until Broccoli Is softened.
Take Mixture and put in Cuisinart or Blender.
Pour back into pot and add milk and cheese cook for 3-5 More minutes on Medium Heat Covered and Stirring Occasionally.  Serve and Enjoy!!!!

We loved this and so easy to make!


Until Next Time...


Holly, Tripp, and Finn

Tripp and Finn In The Kitchen: Game time Good eats

It’s game day.  Start early.  Take your roast beef and start preparing for half time sandwiches. I like to use a large loaf a ciabatta bread If you GF, I like to buy Udi’s rolls and toast or bread and make paninis.

• 2 Lb Roast Beef
• 2 tspn fresh minced garlice
• 1 tspn fresh pepper
• 1 tsn peppercorns
• 1/4 cup Extra Virgin Olive oil
• 1/2 tspn salt
• 1/2 cup roasted peppers
• 1/2 cup red hot cherry peppers
• 3 pickles diced
• 2 tbsn Ketcheup
• 1 Tbsn Mayonaise
• 1/2 tspn relish
• 1 large cabatta loaf or for gluten free- udi's rolls are yum, toast and go!:) Or use bread and create paninis.

Directions-

Moms Jobs:

In a mixing cup add 1/4 cup olive oil and 2 tspns garlic- rub all over roast beef. pushing garlic into the roast beef. Now salt and pepper.  The take out medley pepper and pepper again.  Also take 1 tson peppercorns and push all across the top side of your roast beef.  Put it in the oven and cook 2 hrs on 325. Let meat rest and slice with electric knife or very sharp knife.  Pull out all of the sandwich toppings and get ready to create a halftime delight!:)

Tripp and Finn Jobs:

Help “create” the sandwich. Layer roast beef, roasted peppers, hot cherry peppers (hold on half if a little too spicy for some), pickles.  Spread Ketchup, Mayonaise, and relish on the bread.  Fold and pass over to Mom to slice the sandwich creation.

Enjoy!  Until next time... Holly, Tripp, and Finn

Tripp and Finn In The Kitchen: Easy BBQ Pulled Pork

This is a great dinner during the  week.  Low maintenance and everybody loves

Ingredients 

• 1.5-2 lb boneless pork tenderloin
• Your favorite bbq sauce
• 1/2 tbspn brown sugar
• 2 tbsn bbq rub- I like Emeril’s bbq rub- but any kind will do.
• 1/4 tspn salt
• 1/2 tspn pepper

Directions- this is so simple mom you are on your own

Moms Jobs:

• take pork tenderloin out in am and put in crock pot
• Salt, pepper, rub the pork tenderloin,
• put 1/4 cup of water and brown sugar in bottom of crock pot
• cook all day

When you get ready for dinner, take your favorite bbq sauce and fork and shred!

You can do a lot with this-

You can serve pulled pork by itself, make sliders, do bbq pork nachos or quesadillas!  Tonight we are going to have mashed potatoes, apple sauce, and simple green beans with bbq pulled pork.

Enjoy!  Until next time... Holly, Tripp, and Finn

Cha Cha Chicken Salad :)

Chicken Salad is one of those things there is so many ways to make and all of them are GOOD!  This is one of my favorites for Lunch or dinner during the week.  Today i am going to use the leftover chicken form Chicken pot Pie and Make a savory chicken salad.

Ingredients

• chicken chopped into bite size pieces
• 3 celery stalks chopped
• 2 tbsn mayonnaise
• 2 tspn white vinegar
• 1 cup grapes quartered
• 2 tbsns Parsley chopped finely
• 1/4 tspn salt
• 1/2 tspn pepper

Directions

Moms Jobs:

• Chop everything

Tripp and Finn’s Jobs:

• Mix it up and put it in the fridge! This is so refreshing- especially for the hot heat we’ve had! 

This is so easy- especially if you already have chicken made and delightful over salad and boys love with crackers.

Enjoy!  Until next time... Holly, Tripp, and Finn

Dynamite Dessert: Strawberry and Mango Delite

This was inspired from a delightful woman I met at the grocery store the other day.  She had a cart full of mangos.  They looked beautiful!When I asked her what she was going to with all of the mangos she said she uses them in many recipes and especially loves to combine mangos with mint.  She was right mangos and mint is perfect! We loved it. 

Ingredients

• 1 lb Strawberries, chopped
• 2 Mangos, chopped
• 2 Tablespoons Fresh Mint Chopped (we got ti from our herb garden- so fun to pick herbs with the kids)
• Good Vanilla Ice Cream
• 2 Cups Organic Heavy Cream
• 1 Tspn Vanilla
• 1.5 Tbsns Powdered Sugar

Directions

Moms Jobs:

• Place mixing bowl and beater in the freezer.
• Chop strawberries and mangos (a fast mango tip: First cut it in half around the  pit. Then cut the fleshy part into small squares then pop it out so the skin part of the mango is now inverted. Then run a knife along the the flesh part of the mango to remove it. ) I like to cut them so both fruits cuts are about the same size.

Tripp and Finn’s Jobs:

• Tear up the mint into small pieces. (reserve a few pieces to top your whip cream:-))Toss mint with Strawberries and Mangos.  Add 1/2 Tbsn Powder Sugar and Toss. Put in Refrigerator.
• Measure Heavy Cream, Vanilla, and Powder Sugar.
• In you cold mixing bowl,  add  heavy cream and beat until you see peaks, add vanilla and powdered sugar.  Make sure not to over-beat. 
• Assemble Bowls Scoop vanilla ice cream top with strawberries and mangos, dallop with whip cream, and garnish with fresh mint!

This is so refreshing- especially for the hot heat we’ve had! 

Enjoy!  Until next time... Holly, Tripp, and Finn

Tripp's Wow Wow Favorite Lasagna

Tripp loves lasagna!  We tried gluten free lasagna noodles!  yeah!  Regular lasagna noodles hold up better for day 2 eating but these GF noodles work like a charm!  

Ingredients

1/2 pound sweet italian sausage (out of casing)

1 pound lean ground beef

1 small onion chopped

2 cloves garlic, crushed

32 oz Grandma's Sunday Sauce

1 tablespoons white sugar

1 tablespoon fresh basil leaves chopped

1 tablespoons chopped fresh parsley

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

1 pound mozzarella cheese shredded

1 1/4 cup grated Parmesan cheese

1 box lasagna noodles

Directions

Moms Jobs:

• Preheat oven to 375 degrees F.
• cook sausage, ground beef, onion, and garlic over medium heat until well browned. Mix with 16 oz pasta sauce.
• Chop basil and chop parsley into small confetti.
• Once Lasagna assembled, Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Tripp and Finn's Jobs:

• In a mixing bowl, combine ricotta cheese with egg, most of the parsley and basil (leave a little bit to sprinkle on top), sugar, 1/4 cup parmesan cheese, and 1/2 tspn salt.
• Assemble spread about 1 1/2 cups of Grandma's Sunday in the bottom of lasagna pan. Arrange 6 noodles lengthwise over pasta sauce. Top with Grandma's Sunday Spread with one third of the ricotta cheese mixture. Top with a 1/4 of mozzarella cheese. Spoon 1 1/4 cup meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat 3 layers, and top with remaining mozzarella and Parmesan cheese. 

Bake in preheated oven for 50 minutes. Remove foil, and bake an additional 10 minutes. Cool for 15 minutes before serving.   Enjoy!!!!

Tripp and Finn in the Kitchen: Gluten Free Tilapia and Rice Stew Wake up Wednesday:)

My boys love this one!  This can be fast or slow- I like to buy the pre chopped carrots, onions and celery- and this makes it in a flash. Otherwise- the food processor makes it pretty quick and the kids love to dump the veggies in the chopper:)  Or you can just chop but be sure to chop in small pieces.

Ingredients
Chopped small
2 Carrots
2 Celery
1 Onion
1 Bell Pepper
1 Okra
1/4 cup fresh parsley
One large can diced tomatoes
1 tspn garlic
1/4 cup olive oil ( enough to swirl the pan)
1 lb tilapia
1/8 tspn cayenne pepper
1/4 tspn salt
1/4 tspn pepper
1-2 Package brown rice (I like the 10 min version)

Moms Jobs
Chop everything
Heat Medium to large pan
Swirl with Olive oil
Saute Veggies and garlic, salt and pepper 5-7 minutes medium low heat
Chop tilapia bite size pieces and add fish medium heat 7 more minutes
Add tomatoes and parsley 7-10 minutes on low
Boil Water and Rice
Drain Rice and cook 5 more minutes


Tripp and Finn
Measure 1/4 cup olive oil
Measure 1 tspn garlic
Measure 1/8 tspn cayenne pepper
Measure 1/4 tspn salt
Measure 1/4 tspn black
Tear up parsley and put in 1/4 cup

Dinner takes about  5-15 minutes to prep depending on veggie chopping and 30 minutes to cook.

Enjoy!!!

Until Next Time...

Mom, Tripp, and Finn