Today, Alexis is having spaghetti left over from last night's dinner. I used Tinkyada Brown Rice Noodles and made spaghetti sauce that is quick, yet gluten free. Warmed up and put into a small thermos it will stay warm and be quite nice for lunch today. She is also having some fresh grapes, baby carrots, an applesauce, and a gluten free chocolate and peanut granola bar.
That is always something to remember when planning a meal for a gluten free child....FRUITS AND VEGGIES ARE NATURALLY GLUTEN FREE!
Here's what I used to make my spaghetti sauce. I found no indgredients that suggested gluten and Alexis didn't complain about feeling yucky after eating this. Sometimes, it's all about trial and error. I have cooked things that didn't look like they had gluten in them and she has bloated so badly that her belly looked pregnant! Other times, we are just lucky!
Total Time: 15 minutes
Makes 4 servings.
You Will Need: 1 pkg. McCormick® Thick & Zesty Spaghetti Sauce Mix
1¾ cups water
1 can (6 oz.) tomato paste*
1 tbsp. oil or butter (optional)
8 oz. spaghetti or other pasta, cooked and drained
Substitution: Use 1 can (8 oz.) tomato sauce in place of tomato paste AND reduce water to 1 cup.
STIR Sauce Mix, water, tomato paste and oil in medium saucepan until well blended.
BRING to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over pasta.
Makes 4 servings.
You Will Need: 1 pkg. McCormick® Thick & Zesty Spaghetti Sauce Mix
1¾ cups water
1 can (6 oz.) tomato paste*
1 tbsp. oil or butter (optional)
8 oz. spaghetti or other pasta, cooked and drained
Substitution: Use 1 can (8 oz.) tomato sauce in place of tomato paste AND reduce water to 1 cup.
STIR Sauce Mix, water, tomato paste and oil in medium saucepan until well blended.
BRING to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over pasta.
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