Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Have A New School Lunch Idea!

Kara'sMom

Recommended Posts

Kara'sMom Explorer
Kara'sMom
Posted

I'm sure this has been suggested a million times ..but for newbies like me... I'm excited anytime I hear of something other than a ham roll up to pack my DD for lunch!

Well, yesterday I bought some Llyods Barbeque (for the 1st time) for my DH...and as I was heating it up...I happened to turn the package over and it said GLUTEN FREE! I was SO happy...and this kind is soooo juicy with sauce I thought she might like it. So when she got home from school (she's 10)...I heated it up, spread it on a corn tortilla and sprinkled cheese on it and she loved it so much she took it today to school. Her teacher will heat up her food but I just did it in the microwave and put it in a small thermos....packed 2 tortilla shells, a baggie of shredded cheese....a snack pack of Mt. Olive garlic pickles and some yogos and she was set. She didn't even eat the yogo's b/c she was so full.

Walmart has the barbeque on sale right now so I'm sending DH back to get some more tubs so I can freeze them

I hope I've given at least one person out there a new idea....I'm just thrilled about it. :D

Mary

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

Thanks for the heads up. I'll check it out. My son's appetite has doubled this year so I'm trying to up his portions and find more meats for him. He loves BBQ. I sometimes slice hot dogs and saute in a pan and add just a touch of BBQ sauce at the end. If you want to see what we do for ideas, click on the link on my profile. All Ds's lunches are served room temp.(with an ice pack included for food safety).

purple Community Regular
purple
Posted
Thanks for the heads up. I'll check it out. My son's appetite has doubled this year so I'm trying to up his portions and find more meats for him. He loves BBQ. I sometimes slice hot dogs and saute in a pan and add just a touch of BBQ sauce at the end. If you want to see what we do for ideas, click on the link on my profile. All Ds's lunches are served room temp.(with an ice pack included for food safety).

Sounds like he'd like beanie wienies...good hot or cold. Or BBQ shredded chicken?

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

Thanks, Mary! My son loves BBQ. I assumed any pre-made stuff wouldn't be gluten-free. I've made it twice with left over pork tenderloin, but we don't usually have leftovers and my "quickie" version isn't as good as "real" BBQ. Thanks!

Juliebove Rising Star
Juliebove
Posted

I think the Llyods has soybean oil in it, or something else my daughter is allergic to. I used to buy the Kroger brand which looks just like Llyods but she wasn't allergic. Fred Meyer quit carrying it and QFC never did. :angry: More recently I found some other brand of BBQ shredded chicken that she loves, but husband thinks it tastes nasty. I have also found a BBQ potroast (can't remember the brand but it's in a rectangular container) that they both like. And at Costco they have Carnitas and shredded beef that are both gluten free. They both love that stuff but eat far too much of it.

This week I am trying a new crockpot recipe that I hope will be good so she can take some leftovers to school the next day in a thermos. It is hotdogs cut in thirds, wrapped with bacon cut in thirds and secured with a toothpick. These are put in the crock and layered with brown sugar and cooked on low for 6 hours. I have uncured beef hotdogs, uncured bacon and organic brown sugar. I plan to do another crockpot with potatoes, onions and olive oil.

Amyleigh0007 Enthusiast
Amyleigh0007
Posted

I made something like that for dinner tonight. I put chicken breasts in the crockpot with BBQ sauce. I shredded it and put it on corn tortillas with shredded cheddar. In the crockpot you can make a ton and freeze it.

wolfie Enthusiast
wolfie
Posted

I was going to suggest the crockpot for the pulled pork too. I put a pork tenderloin in with 1.5 cups of vinegar and cook on low all day. Then I toss with some Sweet Baby Ray's BBQ sauce and freeze in small portions. Great for quick meals.

I also make Little Smokies with BBQ sauce for DS..he loves to take those to school in his thermos.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lori L. Rookie
Lori L.
Posted
I think the Llyods has soybean oil in it, or something else my daughter is allergic to. I used to buy the Kroger brand which looks just like Llyods but she wasn't allergic. Fred Meyer quit carrying it and QFC never did. :angry: More recently I found some other brand of BBQ shredded chicken that she loves, but husband thinks it tastes nasty. I have also found a BBQ potroast (can't remember the brand but it's in a rectangular container) that they both like. And at Costco they have Carnitas and shredded beef that are both gluten free. They both love that stuff but eat far too much of it.

This week I am trying a new crockpot recipe that I hope will be good so she can take some leftovers to school the next day in a thermos. It is hotdogs cut in thirds, wrapped with bacon cut in thirds and secured with a toothpick. These are put in the crock and layered with brown sugar and cooked on low for 6 hours. I have uncured beef hotdogs, uncured bacon and organic brown sugar. I plan to do another crockpot with potatoes, onions and olive oil.

Hi, I was reading your post and noticed you use uncured hotdogs and bacon. Are regular ones not gluten-free? I'm still learning! Thanks!

missy'smom Collaborator
missy'smom
Posted
Hi, I was reading your post and noticed you use uncured hotdogs and bacon. Are regular ones not gluten-free? I'm still learning! Thanks!

Not all but many regular ones are gluten-free, some of us just prefer the uncured.

mcs1984 Apprentice
mcs1984
Posted

Most of the hot dogs and bacon are fine. A lot of time Vince will only eat a hot dog and mac & cheese. I am able to buy the cheep ones from Aldis when money is tight and it be safe

Juliebove Rising Star
Juliebove
Posted
Hi, I was reading your post and noticed you use uncured hotdogs and bacon. Are regular ones not gluten-free? I'm still learning! Thanks!

You have to read every label. Some are gluten-free, some are not. We also have additional allergies. Husband and daughter just prefer the uncured ones.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying...
    2. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    3. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    5. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748
    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.