These past few days have been a roller coaster of emotions. Watching the Rockies win a nail biter against Chris Carpenter to watching them lose a tough game with Ubaldo Jimenez on the mound to watching Jorge De La Rosa blow up early in yesterdays game only to have Clint Barmes make the play of the year to end it.
When you’re dressing your taco, you might be adding hundreds of unneeded calories to the meal. My best advice is to stay away from cheese. And, if you can’t stay away from the cheese, at least choose a low fat shredded cheese made with skim milk and use only a pinch of it sprinkled over your meat. This way the flavor is spread out, and you’re using about an ounce of cheese compared to two or three ounces. Sour cream is in the same boat: using low fat sour cream will significantly lower the number of calories sitting on top of your shell.
Securely wrapped meat, poultry, and fish should be placed in the food drawer or in the coldest part of your refrigerator. Check your refrigerator’s temperature; it should be at 40 degrees F, and your ice box should be at 0 degrees F.
So, if you apply the rules above you can take two pounds of ground beef and use the same recipe for both. However, you can make the one lot into Chili con Carne and the next into a taco recipes Recipe.
The first step is to make or find yeast free gluten free taco seasoning. There are many taco seasoning packets in the store but the majority of them have ingredients that are not allowed on the diet, such as monosodium glutamate (MSG), yeast extract, citric acid and sugar. If you do want to use a store bought taco seasoning packet read the label carefully. You may be able to find a yeast free variety at your local health food store or Whole Foods. I have found it much easier to create my own taco seasoning mix using yeast free spices from my pantry. A blend of chili powder, cayenne pepper, sea salt, black pepper, onion powder does the job just as well as any store bought variety.
Grilled Shrimp tacos pollo – Besides large shrimp, this taco recipe calls for flour tortillas, Dole Southwest Salad kit, olive oil, cumin, seasoning and a lime.
Once you get used to it, the gluten-free diet becomes very manageable. Your child can still enjoy most of her favorite types of food. You just need to make a few minor adjustments to the ingredients. You do need take a few precautions, and become an avid label-reader. With practice and time, screening for gluten becomes second nature. It may take a while to find a safe version of all their favorite foods, as you are learning about what is safe and what is not. Be patient with yourself.
As I’m planning my meals, I write the name of the recipe and the source (either a website or a book and page number) next to each meal so that I can remember where to find the recipe when it’s time to prepare dinner. I also add the ingredients that I will need to buy to the shopping list I made when I evaluated the sale ads.