Day Two: Left Over Lunch

Today was another day in our gluten free world, a day filled with old favorites and new snacks.

Breakfast: Cinnamon Rice Chex with Banana & Raspberries

 Lunch:  Left-Over BBQ Chicken Snack

(Rice Cake topped with BBQ Chicken and Cole Slaw, Kettle Chips and Raspberries) 

Dinner: Dinner Pouch

(Baked Ground Beef topped with Potato & Onion, Steamed Broccoli and Fruit Salad)



My lunch happened by accident it was a recipe on the back of my Quaker Rice Cakes package, BBQ Chicken Snack. Since the recipe called for BBQ shredded chicken and we had made that very chicken for dinner last night I decided it would make a perfect gluten free lunch.  And adding my favorite Vinegar Cole Slaw to the dish was a very yummy idea!

Recipe: 
Vinegar Cole Slaw
1 package Tri Color Cole Slaw
3 green onions
3 tbl vinegar
2 tbl olive oil
2 tbl sugar
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper