Acid Friendly Meals for the Holidays - Part II

Tracy Davenport, Ph.D. Health Guide
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    As the holiday season approaches, many are searching for meals to make that are friendly to sensitive stomachs. In Part I of this SharePost, I provided you with an idea for a scrumptious breakfast. Part II will give you a way to enjoy a dinner fit for royalty, without paying a king's ransom afterward!

     

    Holiday Dinner Menu:
    - Pasta with White Cream Sauce
    - Turkey Meatballs
    - Maryland (versus Texas) Toast
    - Homemade Applesauce


    Pasta with White Cream Sauce: There are two great things about making pasta for a crowd: it can easily serve a lot people and it can be made two different ways and still look the same when it is served, so the one with a sensitive stomach doesn't feel left out. For most of those at your dinner party, you can make your favorite pasta with your favorite sauce. But for you or one of your guests with a sensitive stomach, try cooking one of the many rice pastas that are now available at the standard groceries. Then, mix the cooked and rinsed pasta with a combination 3/4 cup rice milk, two pieces rice cheese, and two Tbs. butter (or canola spread) that was warmed slowly on the stovetop. Salt and pepper to taste.

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    Turkey Meatballs: My son with reflux ate seven of these last night! He loves them with pasta or just to eat by themselves right out of the oven. Just mix 1 lb. ground turkey with 3/4 cup breadcrumbs (I use rice bread - it is already dry enough just to crumble right in the mix), add 1/2 tsp. salt, 1/2 tsp. pepper, a dash or either mustard or steak sauce (my son tolerates a LITTLE bit of either), and a splash of rice milk. Mix until all ingredients are combined (but not do not over-work). Form mix into 1 - 2 inch meatballs and bake in a glass dish for about 20 -30 minutes on 425 degrees (the total time will depend on your oven and how big the meatballs are - the goal is to cook them through without drying them out). After 10 minutes in the oven, roll the meatballs over with a spoon so they do not form a hard crust, and continue baking.

     

    Maryland (versus Texas) Toast: Maryland, (where we live) is a much smaller state than Texas, and this toast is smaller than Texas toast, but just as much fun. I use rice bread, and a large cookie cutter (I have one a flower and a star cutter) and cut the center of the bread into a shape. Then, I top with canola spread and sprinkle some rice cheese and salt and pepper and cook on a baking tray with the rest of the "garlicky" toast for about 10 minutes at 400 degrees. When you serve the "Maryland" toast, everyone will be a little envious they didn't get a fun shape too!

     

    Homemade Applesauce: I have been making this every weekend this fall. It is easy, the kids can help, and it makes the kitchen smell great. In a large kettle or pot, add 1/2 cup water, a 1/2 cup sugar, and apple pieces from about eight apples (I use a variety, some tart and some sweet). Bring to boil, stirring occasionally. Then, simmer until the apples are fork tender, still stirring occasionally. Remove from heat, and break up the big chunks with a potato masher (we like ours to have a chunky consistency). You can eat as is, or sprinkle with brown sugar, or a little cinnamon if it is tolerated. (Cinnamon can be a reflux trigger for some, so use sparingly or not at all depending on your level of sensitivity).

     

     

Published On: December 02, 2009