Saturday, July 9, 2011

Dinner is served!

Normally I like to take pics of all the ingredients when I blog about it but I didn't know how good it was going to be until after it was done.

So I am just going to show you a bunch of pictures of the finished product and tell you how I did it. You will need 1 bag of frozen tater tots, 1 small can of mushrooms, 1 can of Campbell's cream of mushroom soup, 1 can of green beans, a bag of shredded cheddar cheese, and 1 1/2 lb of ground beef. Plus some salt and pepper for seasoning. I use canned green beans instead of fresh. They are easier on my stomach for some reason. I think most of the sugar is processed out by the canning. It does not matter what kind of mushrooms you use, I use canned because it is easier to hide from my kids. They can spot the fresh ones from a mile away and they hate them. The cream of mushroom soup has very little stuff in it that would cause a problem. It does have wheat in it, but it doesn't seem to be enough to cause issues for us. As always, substitute stuff if you have an issue.

 First you put the tater tots in the oven and bake as directed. I like to leave them in a little longer to make them crispier. I also put a little olive oil in the baking dish to help crisp them. I find that helps alot when I buy the cheaper brands. While that is baking I brown the burger in my cast iron skillet. This one is the largest one I have. When it is done browning I add the drained can of mushrooms and green beans. Then I add the cream of mushroom soup and half a can of water (just enough to get the rest of the soup out). Heat it up until it is well mixed. The tater tots should be done by now and cooling on the counter. Do not turn off the oven. But do turn it down to 375 at least.
 You want to cover the top of the mixture with the cheese. Make it as cheesy as you want. I just make sure it is an even layer. Then evenly spread all the tater tots on the top of that. Does it look good yet? If you were like me, you forgot to salt and pepper the ground beef while you were browning it. It will be ok. There is enough salt in the green beans. I really should remember to be adding the salt as it helps with the POTS symptoms. It is really strange to be told by a doctor to eat more salt.
You can put the cast iron skillet right in the oven. I put it in the oven for about 15 minutes. Just keep an eye on it. You don't want to burn the already crisped tater tots but you do want the cheese to melt. This is absolutely divine! My kids love it, and according to them, that doesn't happen often with my cooking.

Homemade Lemon Lime Gatorade

I have been told that I need to get more vitamin c. For two different reasons. The first being that I can't eat fruit. So I can't get any vitamin c that way. The second is that I have Ehlers-Danlos and taking in high amounts of vitamin c has been linked to less bruising and stronger connective tissue. But I can't eat or drink too much fructose. Lemons and Limes are high in vitamin c and low in fructose. The more sour a fruit is the less fructose it has. Fructose is really sweet. Each one of us can have half a lemon or lime twice a day. So I came up with this recipe all on my own (with a little help from google lol).

 First we have a gallon jug, 2 lemons, 2 limes, and dextrose. You have to have some carbs in there if you want to use it as an electrolyte replacement.
 This is what the dextrose looks like up close. Just like regular sugar only half as sweet. It has no fructose in it (which is what table sugar is, half fructose, half glucose. This stuff is only glucose).
 They look so fresh! So juicy!
 We also need some salt. That adds the sodium part of the electrolytes. The other half is potassium, which is in lemons and limes. I also add stevia for sweetness or else you have one sour drink. Then I have this fruit fresh stuff. It is ascorbic acid, dextrose, and some anticaking agent. Excellent source of vitamin c. I have tried other vit c additives but they all tasted funny or made it a funny color and the kids wouldn't drink it even though it actually made it healthier.
 The pulp left after juicing. You really need to juice it well, to get all the juice out. You should be left with an empty rind.
 This is only from 1/2 a lemon. You get lots of juice from all the lemons and limes.
 So this is how you put it all together.

You pour all the juice in the jug. Then you add 12 or 14 tbsps of dextrose. On top of that you will add 1/2 tsp of salt and 2 tbsps of fruit fresh. The last is the stevia. I buy the really processed stevia. It is white and very strong. It has a little tiny scoop. Make sure you level the scoop. And add 5 scoops to the jug. Then stir it all up. It will look like the pic. Some sites I have read say to heat it up in a pot to make it a syrup, but I don't bother with that. I just add filtered water to it until it is full.
 Then I pour it in a glass :)

My kids will drink this constantly if i let them. But like with all things I must moderate them. It still has some fructose in it and if they drink too much they will get too much fructose and then it does the opposite of what I want it to do. Instead of supplementing their vitamin c and rehydrating them, it would cause malabsorption. Moderation with all things.