Friday, December 25, 2009

Christmas Eve Dinner

My goal for holidays is to make EVERYTHING allergy friendly. Here is our Christmas Eve dinner. By far, I think it's the best allergy friendly holiday meal I have ever made or could ever make. All of it tasted so good. Both boys enjoyed it.

The Menu:
Allergy Friendly Roasted Chicken
(sorry for the horrible angle)Basmati & Wildrice Rice Pilaf
Maple Squash
Kale with Roasted Peppers & Olives
Bananas Foster
(without the Rum)
Dessert 1: Cinnamon & Sugar Popcorn
Dessert 2: Cornflake Christmas Wreaths
1 bag (10.5 oz.) mini marshmallows
1/4 cup butter/margarine (non dairy)
4 1/2 cups cornflake cereal
Jumbo red nonpareils (I just used sprinkles)
Light corn syrup
Red sour belts (I skipped these)
1. Line 2 baking sheets with nonstick foil or parchment paper. Lightly coat a 1/3-cup measure with nonstick spray.
2. Stir marshmallows and butter in a large saucepan over low heat until melted and smooth. Remove from heat and tint with 5 or 6 drops of food coloring. Gently stir in cornflakes.
3. Scoop 1/3 cupfuls of the mixture and drop into 6 piles on each baking sheet. Let cool 5 minutes. Spray and shape each pile into a wreath, gently compressing the flakes together. Refrigerate until firm.
4. Decorate wreaths with nonpareils or candy balls, attaching them with a dab of corn syrup. Makes 12 wreaths.
Dessert 3: Christmas Ribbon

5 cups boiling water, divided

1 package (8 serving size) or 2 packages (4-serving size) Strawberry Flavor Gelatin

2/3 cup non dairy sour cream or non dairy vanilla yogurt or non dairy plain yogurt

1 package (8 serving size) or 2 packages (4-serving size) Lime Flavor Gelatin

Stir 2 1/2 cups of the boiling water into strawberry flavor gelatin in large bowl 2 minutes or until completely dissolved. Pour 1 1/2 cups into 6-cup ring mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and mound). Refrigerate remaining gelatin in bowl until slightly thickened. Gradually stir in 1/3 cup of the sour cream; spoon over gelatin in mold. Refrigerate about 15 minutes or until set but not firm.

Repeat with lime flavor gelatin, remaining 2 1/2 cups boiling water and 1/3 cup sour cream, refrigerating dissolved gelatin before measuring and pouring into mold. Refrigerate 2 hours or until firm. Unmold.

Not only was it all allergy friendly, but it was foods the boys loved! Yay!


  1. You are an allergy mom pro already!

  2. It looks delicious! I definitely want to try the banana foster sometime....not sure when but sometime....