Food allergies / preferences / needs are nothing new for me to cook around. My sister and sister-in-law have a gluten allergy. Diabetes runs in the family. None of this has ever been a big deal. It is what it is and we learn how to prepare great food for all to enjoy. Thankfully, we live in a country with food options galore.
The gentleman running our grain cart this fall is lactose intolerant. After speaking with his wife I learned this extends to all dairy ingredients and includes products with whey, whey proteins and foods one might not normally associate with dairy like breads, chips, crackers, etc.
Needless to say, my usual field recipes are often heavy on butter, cheese and sour cream. So, with much label reading and searching, I’ve pulled together several menus that are or can be dairy free and am learning (always learning!) about food labels.
Menu 6: Meatball Sandwiches, Italian Fresh Vegetable Salad, Brownies
Meatball Sandwiches (from my mom)
- 1 package frozen Italian meatballs
- 1 c. ketchup
- 3/4 c. packed brown sugar
- 1/4 to 1/2 c. chopped onion
- 1/4 tsp. garlic powder
- sandwich rolls
Place meatballs in an 1 quart baking dish (not greased). Combine next 5 ingredients; pour over meatballs. Cover and bake at 350 degrees for 1 hour.
Serve on rolls and add a slice of mozzarella cheese.
Italian Fresh Vegetable Salad (from Taste of Home)
This calls for mozzarella cheese. Obviously, I kept that ingredient out.
Brownies (from a box)
Read the label closely. Most milk chocolates or coco powders could have a trace of dairy, but there are some processed without. AND I checked with my “customer”. Never hurts to follow up with whom you are prepping meals for. They will appreciate the extra effort.