What's for Dinner?

These are what I used, and it turned out pretty okay. :) I'd eat it, and my kids both ate it. Ingredients: 1 cup vegan butter 1 cup water ¼  cup cocoa 1  ½  cups erythritol ¼  tsp powdered stevia extract 2 cups oat flour ½  teaspoon salt 4 eggs 1 teaspoon baking soda ½  cup coconut unflavored greek yogurt 1 teaspoon vanilla *~*~*~*~*~*~*~*~*~* Frosting ½  cup vegan butter ¼  cup cocoa ¼  cup plus 2 tablespoons coconut milk 1 cup erythritol 1 cup powdered stevia (that measures cup for cup like sugar) 1 teaspoon vanilla Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, yogurt and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake. For frosting, combine butter, cocoa and milk in a saucepan; bring just to a boil. Add remaining ingredients and mix well with an electric mixer. Spread over the warm sheet cake.

My delightful EOE teenager has a limited diet, so I've been trying to find additional foods he can eat, particularly for breakfast. I found several recipes online, used elements from others and added some of my own. I used cherries for the frozen fruit and thought these were fab! Ingredients ¾ cup melted (vegan) butter 1 cup brown sugar 2 eggs 1 cup oat flour 1 cup + 1 TBSP white flour ½ cup coconut milk (divided) 2 tsp baking powder ½ can blueberry pie filling 1 cup frozen cherries (or other fruit?) 1 tsp cinnamon 1 TBSP chia seeds Crumble topping ½ cup brown sugar ¼ cup vegan butter ½ cup oats/oatmeal Preheat oven to 375°.   Line muffin tin with paper liners.  Melt butter. Mix brown sugar into melted butter and then add eggs, baking powder and salt.  Mix well. Place fresh/frozen cherries/berries in a bag with 1 tablespoon flour and toss until coated and set aside. Add 1 cup of flour and ¼ cup of milk to sugar mixture.  Mix well and then add last of flour

We're not sure what to call it, but it's FABULOUS and may replace my weekly (okay, it might be 2-3 times a week) "Taco Salad" meal.  Only Bryson and I eat the actual taco salad, and we're also the only ones eating this. :) Ingredients: However much chicken breast you have on hand Leftover pinto beans, refried beans, or canned black or red beans Sliced onion Mexican/Taco Seasoning Olive oil So we cut our chicken breast into strips, and sprinkled with the Homemade Mexican/Taco Seasoning we made.  Then I grilled onions in some olive oil until cooked through, and removed them.  Then I grilled the chicken in the olive oil until they were cooked through, and added the onions and the beans until all was heated through.  Then top with cheddar cheese,  cover with a lid and turn it off. THEN YOU EAT IT. I just eat it straight, but you could use tortillas (I wasn't up to making them tonight) or tortilla chips. Fab-O!

There's a lots of these around, so I made up one of my own. We really like it, so I'm trying to get it all documented so we can re-make it when we run out. Angie's Homemade Mexican Taco Seasoning 1 TBSP Garlic Powder 1 TBSP Onion Powder 1 TBSP Himalayan or Sea Salt 1 TBSP Cumin 1 TBSP Crushed (dried) Cilantro 2 tsp Chipotle Chile Pepper powder 1 tsp white pepper (powder) I use the crushed/dried/powdered form of all of these because I put it in a glass spice jar and shake it on stuff. 

Creamy White Chili Ingredients: 1 lb boneless skinless chicken breasts or tenderloins, cut into small pieces 1 medium onion chopped 1 1/2 tsp garlic powder 1 tbsp olive oil 2 cans great northern beans, rinsed and drained 2 cans chopped green chilies (I only used one...these are the little 4 oz cans) 1 can chicken broth 1 tsp salt 1 tsp ground cumin 1 tsp dried oregano 1/2 tsp pepper 1/4 tsp cayenne pepper 1 cup sour cream 1/2 cup heavy whipping cream Directions: In a large saucepan, saute the chicken, garlic powder, and chopped onion in the oil until the chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil. Then reduce heat and simmer on the stove, uncovered for 30 minutes. If you would rather make this with a crockpot, saute the chicken with the garlic powder and onion then put all of the ingredients in the crockpot on high for an hour, then lower to low for several hours. Unless you are behind schedule like

Summer Squash (yellow) Casserole 2 yellow summer squash, sliced 1 small onion, chopped 8 ounces sharp cheddar cheese, shredded 2 eggs, beaten 2 tablespoons mayonnaise 2 tablespoons heavy cream 1 teaspoon salt, or to taste  1 tsp  In a large frying pan, saute the squash, onions and garlic in olive oil until tender.  In a separate bowl combine eggs, mayo, heavy cream and seasonings and mix together.  Spray an 9x9 casserole (or whatever size you like) with oil, then put 1/3 of the egg mixture on the bottom.  Add 1 layer using half the squash spread out over it.  Pour half of remaining egg mixture over squash, sprinkle 1/2 cup of cheese over that.  Layer the rest of the squash over that, spread the rest of the egg mixture over that.  Top with remaining 1/2 cup of cheese and bake at 350º 30-40 minutes or until set and the top is bubbly and starting to brown. Mine may or may not have had a little more cheese than that.  Possibly pictures to follow.