Quinoa Butternut Squash Soup perfect for cold winter days

“I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.”

During the cold winter months, nothing satisfies me more than a hearty bowl of soup.  This quinoa butternut squash soup is a little spicy, filling and healthy. The quinoa adds body and protein to the soup. Serve this soup with a green salad and your meal is done.

Progresso has just introduced a new line of premium Cooking Stocks made by simmering real bones, flavorful vegetables, and aromatic herbs to create stocks that are close to homemade. Progresso uses a new process to simmer real bones so you get stocks that have rich meaty flavor that are full of body. 

Now, instead of spending hours making your own homemade stock, you can now find Progresso’s Cooking Stocks in the soup aisle of grocery stores nationwide. You'll find chicken, unsalted chicken, and vegetable varieties. Use them for all your favorite soups, stews, gravies and sauces to add deep, complex flavors. 

Nutritionally speaking, a one cup serving has 15 to 45 calories, 95 to 420 mg sodium, and 0 to 1 g of fat. I prefer the unsalted chicken variety, with only 95 mg sodium per cup. And there are no artificial flavors; Progresso Stocks offer a clean way to boost your flavor game.

Quinoa Butternut  Squash Soup

Ingredients:

1 tablespoon canola oil

1 medium onion, peeled and diced

2 shallots, peeled and diced

2 medium carrots, peeled and diced

2 cloves garlic, peeled and minced

1 butternut squash, peeled, seeded and cut into cubes

1/3 cup sliced jalapenos (fresh or from a jar)

1 32-ounce container Progresso Unsalted Chicken Cooking Stock

1 28-ounce can diced tomatoes (I used diced tomatoes with basil, garlic, & oregano)

1/3 cup red quinoa

1/2 teaspoon ground chipotle powder, or to taste

1/2 teaspoon salt

1/2 teaspoon black pepper

Lime wedges for serving

Directions:

Heat oil in large Dutch oven or saucepan over medium heat. Add the onion and shallots to pan and cook, stirring occasionally, for 3 to 4 minutes. Reduce heat to low and continue cooking, covered, for 3 minutes.  Add remaining ingredients except lime wedges and stir. Heat over high heat until comes to a boil. Reduce heat to low, cover, and cook for 30 to 40 minutes. Mash squash with a potato masher or the back of a large spoon to a chunky texture. Ladle into bowls. Serve with lime wedges.

Makes 12 servings.

Nutrition Information per 1/12^th Serving:

93 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 3 g dietary fiber, 4 g protein, and 225 mg sodium. One serving of this low cost recipe provides an excellent source of vitamins A and C and a good source of fiber.

Mashing Quinoa Butternut Squash Soup for a hearty texture



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Happy National Nut Day with Nutty Granola

Nutty Granola good any time of day

October 22^nd (today) is National Nut Day. We all know that nuts are good for you but make an extra effort to eat one of more servings of nuts today. The theme for Recipe ReDux this month is to think nuts.  I love nuts in many foods, from cashew butter on my toast in the morning, to candied nuts on a green salad with pear slices, blue cheese and dried cranberries, to pecan-crusted fish or chicken breasts, to a nutty dessert, such as chopped nuts on top of a dish of vanilla greek-style yogurt. They are good anytime of day.

One of husband’s favorite snacks is a homemade granola I make mine using walnuts, pecans, and sliced almonds. He enjoys eating the granola plain, as a snack. I like it that way, too, but I also sprinkle it on yogurt, ice cream, or on top of pancake batter.

When I make granola, I use a special pan called a T-Fal ActiFry that has an arm that rotates around the bowl automatically keeping the granola mixture constantly moving inside. It only takes 10 minutes to cook, much faster than oven methods I have used in the past.

 The recipe below is my revised version of the granola recipe found in the recipe booklet that accompanied my ActiFry machine (Cherry-Pecan Granola). I make my version much nuttier. In my version, I add walnuts and sliced almonds in addition to the pecans called for and instead of 3/4 cup of nuts total, my recipe calls for 1-1/2 cups. I also substitute golden raisins for the dried cherries. I use a full teaspoon of cinnamon and omit the salt. You can also add ground ginger or nutmeg, if desired.

Nutty Granola

Ingredients:

1/2 cup sliced almonds

1/2 cup chopped pecans

1/2 cup chopped walnuts

3 cups rolled oats

1 teaspoon ground cinnamon

1/3 cup maple syrup or agave nectar

1 tablespoon vegetable oil

1/3 cup golden raisins

Directions:

Combine nuts, rolled oats, cinnamon, maple syrup and oil in a large bowl; mix to combine. Transfer mixture to bowl of ActiFry and cook for 9 minutes. Add raisins and cook for 1 more minute. Transfer to cookie sheet and allow to cool. Store in airtight container.

Makes 5 cups or ten 1/2-cup servings.

Nutrition Information per (3/4-cup) Serving:

249 calories, 13 g total fat, 1 g saturated fat, 0 mg cholesterol, 4 g dietary fiber, 6 g protein, and  2 mg sodium. 

Don’t have an ActiFry, then bake granola (without raisins) on baking sheets lined with foil or parchment paper at 325 F. for 20 minutes, stirring once halfway through baking. Stir in raisins after removing from oven.

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Philly Cheesesteak Breakfast Casserole a Hearty Favorite

Philly Cheesesteak Breakfast Casserole is Sure to Please

I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes available associated with the contest. I was not compensated for my time.

I got excited when I heard the Beef Checkoff was offering a recipe contest.  One of the first recipe ideas that came to me was a Philly cheesesteak. I live in northern Delaware, only 40 minutes to South Philly. Cheesesteaks are big here and are many people's favorites. After reading the recipe contest rules, I decided I wanted to do something for breakfast. So, I developed a Cheesesteak Breakfast Casserole that has the red and green bell peppers, onions and provolone cheese combined with an egg/milk/flour mixture. And it all fits into one skillet.

There is new research that shows that eating lean beef as part of a heart-healthy diet and lifestyle can actually help lower your cholesterol levels. In the BOLD study (Beef in an Optimal Lean Diet) published in the American Journal of Clinical Nutrition, study participants consuming lean beef every day as part of a heart-healthy diet saw a 10 percent decrease in their LDL “bad” cholesterol.

How do you identify “lean” cuts of beef? Look for “loin” or “round” in the name. I chose a boneless, trimmed “eye of the round” steak because it is one of the leanest cuts, with only 4.0 grams of total fat and 144 calories per 3-ounce cooked serving and it was less per pound than many of the other cuts in the meat case. For a colorful chart of lean cuts of beef, go to: http://www.beefitswhatsfordinner.com/CMDocs/BIWFD/FactSheets/Many_Of_Americas_Favorite_Cuts_Are_Lean.pdf

Lean beef has less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3-1/5-ounce cooked serving.  That means some cuts of beef are as lean as a 3-ounce skinless chicken thigh.

Beef is also loaded with nutrients. A 3-ounce cooked serving provides 48% Daily Value (DV) protein; 44% DV B-12, 40% DV selenium, 36% DV zinc, 26% DV niacin, 22% DV B-6, 19% DV phosphorus, 16% DV choline, 12% DV iron, and 10DV riboflavin.

Many people don’t get enough protein in the morning hours. They do okay at lunch and often get too much protein at their evening meal. The latest research says it is better to spread out your protein throughout the day, aiming for 20 to 30 grams at breakfast,  lunch and dinner.

This Cheesesteak Breakfast Casserole recipe provides 23 grams of protein a serving for a breakfast meal. As I mentioned earlier, it uses only one skillet and prep is easy.  This recipe is kid-friendly, so you can get even your picky eaters to chow down on this breakfast meal. It’s sure to become a family favorite.

Start by freezing eye of the round beef steak, then cutting into thin slices.

Then, brown beef in skillet.

 Then saute sliced onions and bell pepper strips in skillet.

Combine flour, egg and skim milk in a small bowl. Then pour over beef and vegetables in pan. Top with provolone cheese. Bake.

Here is the complete recipe.

Philly Cheesesteak Breakfast Casserole

Ingredients:

8 ounces lean “eye of the round” beef steak

1/2 teaspoon ground black pepper

1/4 teaspoon salt or to taste

1 tablespoon olive oil

1/2 green bell pepper, seeded and cut into thin strips

1/2 red bell pepper, seeded and cut into thin strips

1/2 sweet onion, peeled and cut into thin strips

3 large eggs

1/3 cup white wheat flour

1/3 cup skim milk

3 slices (2 ounces) thinly sliced reduced-fat provolone cheese, cut into small pieces

Directions:

Preheat oven to 425 degrees.

Place beef in freezer for 30 to 60 minutes, until just firm. Using a sharp knife, cut into thin strips. Heat oil in large oven-safe skillet over medium heat. Add beef and stir until lightly browned. Remove beef from pan and set aside. Add bell pepper and onion to skillet and cook for 5 to 7 minutes until soft.

Meanwhile, whisk eggs in small bowl. Add flour and milk and mix just until blended. Set aside.

Add beef back to skillet with peppers and onions. Pour egg mixture over all. Sprinkle with provolone cheese.  Place skillet in hot oven and bake for about 13 to 15 minutes, until set and cheese is lightly browned. Carefully remove skillet from oven (remember handle will be hot) and cut into fourths. Serve immediately.

Makes 4 servings.

Nutrition Information per Serving:

277 calories, 14 g total fat, 5 g saturated fat, 186 mg cholesterol, 2 g dietary fiber, 23 g protein, and 371 mg sodium. One serving of this low cost recipe provides an excellent source of protein, vitamins A, B-6, B-12, riboflavin, niacin, and calcium and a good serving of thiamin and folate.

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Nutrition Budgeteer Suggests Adding Tuna to a Broccoli Cheese Souffle

 

Broccoli Tuna Souffle

I received free samples from Bumble Bee Seafoods that are mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to win prizes associated with the contest. I was not compensated for my time.

I was excited to learn about a recipe contest from Bumble Bee Seafoods. As the Nutrition Budgeteer, I often promote canned tuna as a budget-friendly, healthy choice. I have developed a flyer on 10 ways to enjoy canned tuna that you can access here. Canned tuna provides an excellent source of protein, selenium and niacin and is a good source of vitamins B6 and B10.

Most of us do not eat near enough seafood per week, as recommended by government officials, including FDA and EPA. We should be eating 2 to 3 servings of seafood per week. Even moms and moms-to-be should be eating more seafood. While some women may avoid seafood during pregnancy because of fear of metal contamination, a 2014 report from FDA points out that pregnant women should actually consumer 3 to 4 servings (or 9 ounces) of canned albacore tuna per week to realize the maximum net benefit for her infant’s IQ. Fresh seafood can be costly, so canned seafood is an economical choice.

Researchers from Harvard School of Public Health reviewed several randomly controlled trials and prospective studies looking at the danger of consuming seafood and concluded that the benefits of eating seafood far outweighs the cancer risk from chemicals, such as mercury. Click here to link to the Harvard conclusions.  You can also learn more about Bumble Bee Foods’ scientific approach to long-term sustainability of fisheries by clicking here.

Need some other ideas on ways to enjoy canned tuna? Click here to see recipe videos, quick and easy recipes, and other lunch and dinner ideas for using Bumble Bee Food products. You can also visit YouTube to see recipe videos at: http://www.youtube.com/user/BumbleBeeFoods

For this recipe contest, I decided to make a tuna broccoli soufflé. Although some people may be afraid to make a soufflé, they actually are fairly simple, as long as you separate the eggs easily and handle them properly. Canned tuna and eggs used in this soufflé are a low cost and tasty choice.  Instead of 6 individual ramekins, I used a soufflé dish that serves 2 and 4 individual ramekins, as you'll see in the photos. The lemon caper sauce accents the soufflé well.

Broccoli Tuna Souffle with Lemon Caper Sauce

Broccoli Tuna Soufflé with Lemon Caper Sauce

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Serves 6

Ingredients:

Soufflé:

2 cups chopped broccoli flowerets

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup cold milk

1 5 –ounce can Bumble Bee® Solid White Albacore in Water, drained

1 clove garlic, peeled and minced

5 eggs, separated

1 cup (4 ounces) shredded sharp Cheddar cheese

1/4 teaspoon cream of tartar

Lemon Sauce:

2 tablespoons butter

1 tablespoon olive oil

1 clove garlic, peeled and minced

1 teaspoon chicken bouillon granules

1/4 cup dry white wine

Zest of 1/2 lemon

1 tablespoon lemon juice

2 teaspoons cornstarch dissolved in 1 tablespoon water

1 tablespoon capers

Directions:

1. Preheat oven to 375 degrees.
2. Spray 6 individual ramekins or a 5-cup soufflé dish with non-stick cooking spray and place on baking sheet.
3. Microwave broccoli with 1 inch of water in microwave-safe dish, covered, for 1-1/2 to 2 minutes until broccoli is tender-crisp. Rinse broccoli in cold water to stop cooking. Drain broccoli and set aside.
4. Melt butter in small saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like, about 2 minutes. Whisk in milk; bring to a boil and then simmer until thick, 2 to 3 minutes, stirring constantly. Remove from heat.
5. Place milk mixture, tuna, broccoli, garlic, and egg yolks in blender or food processor and process just until smooth. Pour broccoli mixture into a large bowl. Stir in Cheddar cheese; mix well.
6. Beat egg whites in a clean, large glass or metal bowl using electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form.
7. Carefully fold the beaten egg whites into the broccoli mixture using a large rubber spatula just until combined; do not over mix.
8. Fill prepared ramekins or soufflé dish about 3/4 full.
9.  Bake in preheated oven until edges are golden brown and firm to the touch, about 20 to 25 minutes for ramekins or 25 to 35 minutes for soufflé dish.
10. While soufflé is baking, make sauce. Melt butter in small saucepan over medium heat. Add oil, garlic and chicken granules. Bring to a boil and simmer 1 minute. Add wine, lemon zest, and lemon juice and continue cooking for 3 minutes. Add cornstarch mixture to sauce. Bring to a boil and cook for 1 minute until thickened. Remove from heat and stir in capers.
11. 1Remove soufflé from oven and serve immediately with sauce.

Folding egg whites into broccoli tuna mixture

 

Squeezing lemon for sauce

Adding caper to lemon sauce

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DIY Jalapeno Ranch Salad Dressing

Jalapeno Ranch Salad Dressing Whips Up Quickly

The theme for May for Recipe Redux is DIY Kitchen Essentials (describe your favorite kitchen staple that you make from scratch – but in the past you purchased).

For many years now, I make my own jalapeno ranch dressing. My husband and I have a large salad most nights and we use the same dressing. We never seem to grow tired of it. I usually make one or two blender batches at a time. You can make it as spicy hot as you like by adding more or less jalepenos to the batch.

This is a spicier version of a typical ranch dressing with a lot less calories, fat, saturated fat, and sodium per serving. The paprika gives it a nice color. It’s great on salads or use it as a dressing over cooked chicken or meats.

Salad Dressing Ingredients

Jalapeno Ranch Salad Dressing

Ingredients:

2 bunches green onions, washed, trimmed (using white and two-thirds of green)

1 – 2 fresh jalapeno peppers, stem and seeds removed*

4 cloves fresh garlic, peeled

1 32-ounce carton Greek-style yogurt

1 cup lowfat buttermilk

1 cup reduced-fat mayonnaise

1 tsp. ground black pepper

2 tsp. paprika

Directions:

Makes two large batches. Place one half of green onions, jalapenos, garlic, yogurt, buttermilk, mayonnaise, and seasonings in blender or food processor container. Blend or process until smooth, stirring and scraping sides of container as needed. Pour into sealable container. Repeat process with remaining half of ingredients. Keep refrigerated.

Makes 56 servings (2 Tbsp each) or about 7 cups.

*Note: The amount of jalapeno peppers is a matter of personal preference. Start with one pepper and add more if a spicier dressing is desired.

Nutrition Information per 2 Tbsp Serving:

26 calories, 1.4 g total fat, 0.2 g saturated fat, 1.5 mg cholesterol, 0.2 g dietary fiber, 2.0 g protein, and 47 mg sodium.

Cost per Serving: $0.19

Pricing Note: all ingredients were at “regular” prices except green onions which were on sale for $0.59 per bunch.

To print the recipe, please click herehere.

Jalapeno Ranch Salad Dressing Ready to Use

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dark chocolate + black beans = guilt-free brownies

Guilt-Free Black Bean Brownies

The theme for February for Recipe Redux is to identify your favorite chocolate match.  Valentine’s Day is over and many of us may have “extra” chocolate laying around.  So, we need to show our favorite healthy chocolate combo.

For me, I love dark chocolate brownies. But there can be a guilt factor with the “normal” or “traditional” brownies. So, I make mine using canned black beans in place of the vegetable oil typically called for in the recipe. It saves on calories and total fat and adds fiber. And, it means less guilt while enjoying them.

E-Z Bean Brownies

1 15 oz. can cooked beans, drained and rinsed well (can use black beans or dark red kidney

                beans)

2 large eggs

¼ cup water

1 19-1/2 oz. package chocolate fudge brownie mix

1/4 cup bittersweet 60% cocoa chocolate chips

Preheat the oven to 350°F. Line a 9 X 9-inch baking pan with foil; then spray with nonstick cooking spray and set aside. Place the drained beans in the bowl of a food processor; process until smooth and creamy.  In a large bowl combine the pureed beans, eggs, water, and brownie mix; stir just until smooth, about 50 strokes.  Pour the batter into the prepared baking dish and bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Top cooked brownies with chocolate chips as soon as remove from oven. Spread in even layer with spatula. Let cool completely. Lift out of pan and cut into squares.

Makes 20 Servings

Nutrition Information per Serving (1/20 of recipe):

150 calories, 3.8 g total fat, 0.6 g saturated fat, 0 mg cholesterol, 1.6 g dietary fiber, 3.0 g protein, and 134 mg sodium.

Cost per Serving (1/20 recipe): $0.18

Pricing Note: all ingredients were at “regular” prices except for the brownie mix (on sale for $1.50 a box).

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Powerhouse Oatmeal Parfait

Powerhouse Oatmeal Parfait Packs a Punch

By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

I love oatmeal. I eat oatmeal for breakfast normally about 5 out of 7 mornings a week. It’s my favorite breakfast. I change it up by adding different toppings, such as ground cinnamon, cocoa nibs, walnuts, dried plums, dried apricots, frozen blueberries, and other foods. So, I was excited to hear about a recipe contest featuring oatmeal and lowfat or nonfat dairy products, of which I am also a big fan.

Most people, in fact 99%, don’t meet the recommended daily requirement for whole grains; and 85% don’t meet the daily requirement for dairy. So, one easy way to help meet these requirements is to start your day with a bowl of oatmeal and milk or yogurt.

For this contest, I decided to create a recipe for oatmeal that was packed full of nutrients and that anyone would love to eat. In my recipe, I cook the oatmeal in fat free milk instead of water for added nutrition with a little bit of cinnamon. I then layer the cooked oatmeal with lowfat vanilla yogurt, fresh raspberries, and toasted almonds for a nutritious breakfast parfait. Serving it in a parfait glass instead of a regular bowl adds to the fun factor and eye appeal.

This parfait provides a powerhouse of nutrients as just one serving provides an excellent source of protein (22 grams), fiber (10 grams), calcium (54%), and vitamins D, C, and B-12. It is also fast and easy to make on a busy weekday morning.

Powerhouse Oatmeal Parfait Packs Nutrients

Here’s the recipe:

Powerhouse Oatmeal Parfait

Ingredients:

1/2 cup old fashioned or quick cooking oatmeal

1 cup fat free milk (can be lactose-free, if desired)

1/2 teaspoon cinnamon

1/2 cup fresh raspberries

6 ounces lowfat or fat free vanilla yogurt

1 tablespoon sliced almonds, toasted

Directions:

Cook oatmeal according to package directions, cooking in milk instead of water and omitting salt if listed. Stir in cinnamon. Place half of oatmeal in bottom of 12-ounce or larger parfait glass; press down with spoon to eliminate air pockets. Top with half of yogurt, then half of raspberries. Repeat layers one more time. Sprinkle top with almonds.

Makes 1 serving.

Note: Recipe can be doubled or tripled, if desired.

Nutrition Information per Serving:

391 calories, 7 g total fat, 1 g saturated fat, 8 mg cholesterol, 10 g dietary fiber, 22 g protein, and 189 mg sodium. One serving of this low cost recipe provides an excellent source of protein, fiber, calcium, vitamins D, C B-12, and thiamin.

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Gluten Free Chipotle Turkey Sliders are a Winner for Everyone at the Party

Gluten Free Chipotle Turkey Sliders

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic Crackers from Dare Foods Incorporated mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by Dare foods Inc. and am eligible to win prizes associated with this contest. I was not compensated for my time.

In celebration of Celiac Awareness Month, Dare Foods offered a challenge to Recipe Reduxers. Create a tasty recipe using their new gluten free crackers. Breton has recently introduced two new gluten free crackers with the same great Breton quality, taste and texture: Breton Gluten Free Original with Flax Seeds and Breton Gluten Free Herb and Garlic. I found Breton’s gluten free crackers at my local Shop Rite supermarket. Regular price is $2.49 per box.  I used the Herb and Garlic for my recipe below although either variety would have been fine.

These crackers taste delicious. They have great tender-crisp texture and don’t have a “diet” taste or feel to them. They worked perfect as the “bun” for my sliders. I also used 12 of these crackers, crushed, to the turkey mixture. I served the sliders open-faced on crackers on a bed of shredded kale and topped with chipotle-flavored mayonnaise and a slice of cherry tomato.

Sliders are always popular. These bite-size burgers are perfect for entertaining. Typical sliders of course are served on a wheat bun, which may be whole grain if you’re lucky. But a person avoiding gluten would normally have to eat the slider without the bun. Not with the sliders below. They are completely gluten free.

Here is the complete recipe.

Gluten-Free Chipotle Turkey Sliders

Ingredients:

1 4.76-ounce box of Breton Gluten Free Herb & Garlic Crackers (approximately 32 crackers), divided

1 pound lean ground turkey (93% lean)
1 large egg, slightly beaten

2 medium green onions, trimmed and sliced thin

2 tablespoons tomato sauce

1/4 teaspoon ground chipotle pepper, or to taste

2 medium kale leaves, shredded

10 tablespoons chipotle-flavored reduced-fat mayonnaise

7 cherry tomatoes, sliced crosswise

Directions:

Place 12 Breton Gluten Free Crackers in a plastic bag and crush with a rolling pin. Combine crushed crackers with turkey, egg, green onion, tomato sauce, and chipotle pepper in bowl. Form 20 one-inch balls. Place patties in single layer in large non-stick skillet over medium-low heat, flattening them as you place them in pan. Cover and cook, turning 2 or 3 times, for about 10 to 12 total minutes or until internal temperature reaches 165 degrees on meat thermometer. Repeat pan frying process until all patties have been cooked.

To assemble, place 20 Breton Gluten Free Crackers on serving tray. Top each cracker with shredded kale, then cooked turkey patty. Top each patty with about 1/2 teaspoon of chipotle-flavored mayonnaise and one cherry tomato slice.

Makes 20 appetizer servings.

Nutrition Information per Appetizer Serving:

82 calories, 4.2 g total fat, 1.3 g saturated fat, 26 mg cholesterol, 0 g dietary fiber, 4.8 g protein, and 71 mg sodium.

Cost per Serving: $0.39

Pricing Note: all ingredients were at “regular” prices except ground turkey was on sale for $3.99 a pound.

Here are some prep photos.

Crush 12 crackers to add to turkey mixture

Turkey sliders cooking on stovetop

Be sure to check out these other gluten free favorites using Breton crackers. 

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