Here are our recent top five fast lunches. This is not earth shattering information, however, food allergies make nothing about meals quick, so these five options take the guesswork out when you're in a hurry.


1. Fast Mac and Cheese
Ingredients:

• 1 tb dairy free butter (I use earth balance vegan buttery sticks)
• 1/4 C 'milk' (I used soy)
• 1 slice of tofutti cheddar cheese (melts very well)
• 1 C  pasta of your choice (I used a rice based, shell shaped pasta)

Melt butter on stove, add milk, whisk until mixed and add cheese. Continue mixing until  melted and pour over cooked pasta. I tend to make small amounts because although the cheese melts well, it does not reheat well.


2. Sun Butter and Jelly

3. Whole grain Pasta with tomato sauce -
Almost every other week I make and freeze homemade tomato sauce for the next few weeks. To beef it up nutritionally I have been adding steamed and pureed veggies, such as carrots and/or spinach. With veggies included in the sauce, it makes a fast, easy lunch, that I know he will always eat. That sounded like a bad commercial.

4. Dr. Praegers fish sticks
These fish sticks do not contain milk, or eggs in the breading. They are made with wild pollack and without added preservatives. Excellent choice for any kid (or adult) with or without food allergies.

5. Applegate Farms, lunch meat
I specify brand because with a milk allergy all deli meat is not created equal. If you purchase it prepackaged it often contains 'casein', which is a component of milk. If you purchase it behind the deli counter, you run the risk of cross contamination with cheese. Applegate is casein free and prepackaged. Plus, regardless of an allergy, it is a great choice because it is hormone free, and humanely raised.  

So, that's what we've been eating. How about you?!

Ingredients-

• Turkey Cutlets (I used six)
• 1 C panko Crumbs
• 6 slices of Tofutti cheddar cheese
• 6 slices of ham
• 1/4 C olive oil
• salt
• pepper
• italian seasoning
• toothpicks

Preheat oven to 350 degrees.
First, season your panko crumbs to your liking in a shallow dish. I used salt, pepper, and italian seasoning. Add to the panko crumbs a teaspoon of olive oil. (This will give the panko crumbs a nice, crispy texture.)
Use a second dish for the 1/4 C of olive oil.
Lay cutlets out on a baking sheet and place a slice of cheese and ham on each one. Roll the cutlet up, with cheese and ham inside, and jam a toothpick through the roll to secure it. (Do i have some unaccounted hostility today? 'jam' was the only word coming to mind!)
Once all of the turkey cutlets are rolled and 'jammed' with toothpicks, dip them in olive oil and coat with panko crumbs. Place them into your baking dish of choice and bake for 15- 25 minutes. Baking time will depend on the thickness of your cutlets.


I do not have a picture of this recipe but I wanted to post it because I used tofutti cheese in it. I had previously posted about a rice vegan cheese but it was since recommended that I try the tofutti. True to the recommendation, it melts like a dream and has a much smoother, more cheese like texture. Micah also enjoys eating it by the slice,  more so than the previous brand. What are your favorite recipes that use a cheese substitute?!