The Non-Traditional Labor Day Meal

When you think of Memorial Day, Fourth of July or Labor Day meals, you probably think of some kind of food cooked on the grill. Burgers, brats, ribs, chicken, kebobs, something along those lines. We have done a lot of that over the summer, so I opted for Breakfast for Dinner for our Labor Day meal. My kids love when we have breakfast for dinner. So do I, for that matter. I don’t know why, but breakfast tastes so much better when you eat it for dinner, you know exactly what I mean, admit it! Maybe it is because I don’t eat eggs, bacon, potatoes, pancakes, etc for my daily breakfast. I eat brown rice cakes with PB & J and fresh fruit usually. So on tonight’s menu I had bacon, fried potatoes, toast, omelets, fresh fruit and a surprise for my Jon-Jon and Hannah (really more for Jon-Jon, Hannah was just along for the ride since she isn’t restricted to a gluten-free diet). I had some Pamela’s Wheat Free Bread in the fridge and I decided to surprise Jon and make him Gluten-free French Toast with it! I had never made it GF before, but I figured it couldn’t be all that different from making it with gluten-filled bread. Here is the way I did it:

Gluten-Free French Toast

2 eggs, lightly beaten
Dash of 1% low-fat milk
Dash of cinnamon or nutmeg, your preference
2 pieces GF bread (I used Pamela’s Amazing Wheat Free)
Powdered Sugar
Syrup (We use Aunt Jemima)

1. Dip bread into egg mixture.
2. Place bread in heated frying pan or griddle over medium heat.
3. Cook 3-5 minutes per side (check to make sure you aren’t burning it….it should get nice & brown)
4. Remove from pan and top with powdered sugar & syrup.

Picture of the GF French Toast (before the syrup and after the powdered sugar)

Jon was very surprised and said that he didn’t like it, he LOVED it!!! He wants it every day for breakfast now. (What the heck was I thinking? I just made more work for myself every morning?!?) He had some bacon and fried potatoes along with his new-found breakfast for dinner love.

I did make Hannah some French Toast too, but I did hers after Jon’s and used regular bread for her. She saved one of her pieces for breakfast tomorrow. She voted Mommy’s French Toast better than her frozen Eggo Waffle French Toast Sticks (what an honor 😉 ).

I had a spinach, bacon & mushroom omelet, toast & butter (Pamela’s), fried potatoes, 1 slice of bacon and some Edy’s Dibs (oops….I missed out on my fruit b/c the darn Edy’s Dibs were calling my name!). On a side note, love that the Dibs are GF. I love the chocolate covered chocolate. They are only 15 calories each, serving size is 28!!!!! HEL-LO!!! I just like to eat a few at a time for a sweet treat.


Mexican Pizzas & Rice

Mexican Pizzas are a quick go-to dinner for me. I end up making these on nights when we have lots going on…meetings at school, hockey practice, swimming lessons, etc. I can get these ready in a matter of 30 minutes or less (not counting the rice, you can make this earlier and reheat). I usually prefer to use ground turkey for the meat, but occasionally will use ground beef if the ground turkey isn’t on sale. The rice is based on a recipe that my Mom used to make when I was a child. I have modified it a bit for us b/c my stomach can’t tolerate onions.

Mexican Rice

1 cup brown basmati or jasmine rice
2-3 tsp EVOO
3 cloves garlic
1/2 onion (I omit this b/c I can’t eat them)
1 large tomato
chicken broth
chili powder
red hot

1. Drop tomato into boiling water for 60 seconds. Remove tomato from water and then remove the skin. Careful not to burn yourself as I have done too many times when I am in a hurry. 😉
2. Chop tomato, peel garlic, chop onion and place all ingredients in a food processor/blender. Puree until everything is liquid. Add cumin (about 1 tsp), chili powder (1/2 – 1 tsp), red hot (I like a lot, but use your own judgement), S & P. Blend.
3. Place EVOO and rice in a 2 qt. sauce pan and warm over med to med-high heat. Brown rice, but don’t burn it.
4. Dump tomato mixture into a glass measuring cup and then add chicken broth to equal 2 cups of liquid. Dump your 2 cups of liquid into the rice; stir and bring to a boil.
5. Stir and reduce heat to simmer for 40-50 minutes, depending on what kind of rice you are using.
6. Remove from heat and let stand for 10 minutes. Fluff with a fork & serve.

You can either now serve this or put away in the fridge and then reheat for dinner.

Mexican Pizzas

1 lb. ground beef or turkey
Packet of Taco Seasoning (I use the bulk Ortega)
1-2 cans of refried beans (I used La Preferida)
Tostada shells (I use Ortega)
Cheddar Cheese
Taco Sauce
Sour Cream
Any other toppings you would like

1. Brown ground meat in a pan. Add taco seasoning.
2. Preheat oven to 350.
3. Warm beans in a pan on the stove or in micro.
4. Heat tostadas on a cookie sheet in the oven for 3-5 minutes or until hot.
5. Top shells with beans, meat & cheese.
6. Return to oven until cheese is all melted and bubbly.
7. Top with favorite toppings and serve!

Here are some pictures of our meal. Jon likes to drown his in taco sauce (Ortega Mild). I prefer to top mine with lettuce & tomato and Frank’s Red Hot). **Seems Jon added some extra beans to his plate as well. 😉

This is one of the kids favorite meals and is super easy to make.