My Adaptation of My Grandma’s Sugar Cookies!

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My Grandmother baked lots and lots of cookies and made lots and lots of candy for Christmas.  I remember it all fondly.  I am torn at these times of year because I to share and pass down my memories but I do not like giving my kids a lot of cookies and candy.  Also, one of my kids has a sensitivity to gluten.  So, this year, I decided to try to adapt my Grandmother’s sugar cookie recipe.  It was a huge success!  These cookies are puffy and soft just like my Grandmother’s!  Merry Christmas and I hope you and your family enjoy!

Ingredients:

2 3/4 C gluten-free flour (or you can use regular, I used Jules brand)
3/4 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/2 C soft butter
1 C sugar substitute (or you can use sugar, I have used both Just Like Sugar and Swerve)
1 egg
1/2 C sour cream
Directions:
Sift together flour, baking soda, cream of tartar, salt and nutmeg. Work butter in a bowl until creamy. Gradually add sugar  substitute and beat until fluffy. Add egg and sour cream, beat thoroughly. Add sifted dry ingredients to butter mixture and beat until smooth.Cover and chill. Heat oven to 400°F. Divide dough into small portions and roll out one portion at a time, leaving remainder in the refrigerator.Roll dough to a thickness of 1/8 inch. Cut with cookie cutters. Place on ungreased cookie sheets.Bake 3 to 6 minutes.  I frosted mine with regular powdered sugar icing which obviously added some sugar:)  But much better than a typical sugar cookie!
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My Favorite Autumn Recipes

Autumn is my favorite time of year.  I love the cooler weather, less humidity, and less pollen.  Fall makes me think of comfort foods, apples, soups, and pumpkin.  But the recipes I make also have to be easy, gluten-free, low in starches and sugars, and kid friendly.  So, below are some of my favorite recipes for fall.  I hope you enjoy!!!

SLOW COOKER APPLES FOR DESSERT (OR EVEN BREAKFAST)

Ingredients:

  • 6 apples chopped (no need to peel)
  • 1/2 cup shredded coconut (optional)
  • 1/2 cup coconut milk
  • 1/2 cup chopped raisins or dates
  • 1 Tablespoon cinnamon
  • 1 Tablespoon vanilla
  • 1 teaspoon sea salt

Directions:

  1. add all ingredients to crock-pot
  2. cook on low for 4 hours or until tender or cook on high for 1.5 hours

SPICY CROCKPOT CHILI

Ingredients:

  • 1 pound ground turkey, chicken, or bison
  • 1 onion diced
  • 1 teaspoon minced garlic
  • 15 ounces low sodium tomato sauce
  • 1 can rotel diced tomato
  • 1 can of low sodium diced tomatoes
  • 2 Tablespoon chili powder
  • 1 Tablespoon cumin
  • optional 2 chopped chipotle peppers

Directions:

  1. Brown meat
  2. Toss all ingredients into crockpot
  3. Cook on low for 6 hours or high for 4

TURKEY AND VEGGIE SOUP

Ingredients:

  • 2 pound boneless turkey breast or tenderloin or cutlets (you can also substitute boneless, skinless chicken breast)
  • 8 ounces pre-chopped fresh or frozen celery, onion, and bell pepper mix
  • 3 cloves of garlic chopped
  • 3 cups of chopped broccoli florets
  • 1 pound asparagus, cut into one inch pieces
  • 3 cups low sodium chicken broth
  • 3 cups of water
  • 8 ounces fresh baby spinach
  • 1/2 teaspoon black pepper
  • 1/2 cup Parmesan cheese

Directions:

  1. Cut the meat into bite size pieces
  2. Add all the ingredients except spinach, black pepper, and cheese to crockpot
  3. cook on low for 6 hours or high for 4 hours or until meat is cooked and broccoli is tender
  4. add spinach and black pepper and cook until spinach wilts
  5. top each serving with 1 tablespoon cheese

PUMPKIN CHILI

Ingredients:

  • 1.5 pounds chicken breast chopped into bite size pieces
  • 1 cup chopped onion
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 water
  • 15 ounce can pumpkin puree
  • 14.5 ounce can low sodium chicken broth
  • 14.5 ounce can fire-roasted diced tomatoes with garlic, drained

Directions

  1. add all ingredients to slow cooker and mix well
  2. cook on low for 6 hours or high for 4 hours or until meat is cooked
If you need beans in your chili, you can add 1 can of beans rinsed and drained.
CHICKEN DINNER AND VEGETABLES
Ingredients:
  • 6 boneless, skinless chicken breast
  • 1/2 cup low sodium chicken breast
  • 2 medium tomatoes chopped
  • 1 onion chopped
  • 2 cloves minced garlic
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1/4 teaspoon pepper
  • 2 cups broccoli florets

Directions:

  1. Place chicken in crockpot
  2. Top with tomatoes, onion, garlic
  3. Mix together remaining ingredients except broccoli and pour over chicken
  4. Cook on low for 7 hours
  5. Add broccoli and cook for 45-60 minutes or until tender
  6. Remove bay leaf and serve

My Favorite Breakfast- Who Does Not Love Pancakes?

I know how important breakfast is but as a busy mom, I need something quick and healthy.  An ideal breakfast should contain protein, a serving of starchy carbs and possibly veggies.   Also, my favorite meals are ones that are one dish, all inclusive.  This is my favorite breakfast.  It is full of protein, gluten free, and who does not love pancakes?  Even better, my children love the recipe and the recipe can easily be doubled.  There are many versions of this recipe out there, but this is my favorite one.

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Cottage Cheese Pancakes

Ingredients:

  • 1/4 cup oatmeal
  • 1/4 cup 2% low sodium cottage cheese
  • 2 egg whites
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1 packet Stevia raw or Truvia

Directions:

  1. Add all ingredients to a blender and blend until smooth.
  2. Let batter sit for about 5 minutes
  3. Cook over medium heat in a pan coated with non-stick spray just as you would regular pancakes (you can cook them any size you would like)

The entire recipe is one serving.

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