M
other’s Day is a special
time to show our love and
appreciation to moms,
grandmas, and those who have been like
a mom to us. Sometimes that “thank you”
takes the form of sending cards and flow-
ers, more often it is taking Mom out for a
meal. When we’re the mom, and our chil-
dren are little, Mother’s Day can some-
times be more work, as we juggle spend-
ing time with our Mom and allowing our
little ones to shower us with affection.
Going out to eat with the kids in tow can
be a delight or a chore, depending on the
mood of the day.
If your family is also dealing with
food allergies, going out to eat, especially
on a busy holiday for restaurants, can be
a challenge. Letting the kids cook solo
often leads to a kitchen full of dishes to
clean up. Not much relaxation there. That
is, unless you use our quick and easy meal
ideas below. These recipes are tailored to
be quick, easy, minimize the mess and al-
low the kiddos to make some or all of the
meal (with dad’s help of course.)
A few tips:
Turkey cutlets are turkey breast,
boneless and skinless. They can
vary from 3oz-6oz. They are very
low in fat and a good alternative to
chicken.
If cutlets are not uniform in thick-
ness, place between two sheets of
wax paper or plastic wrap and pound
the thicker parts to flatten. This pro-
motes even cooking.
Cutlets can be prepared many ways.
For a quick warm sandwich or salad,
spray a pan with cooking oil. Over
medium heat, cook cutlets 2 minutes
each side until juices run clear.
Serve cutlets with rice and veg-
etables or any side dish your family
enjoys.
Don’t like turkey? Use boneless
chicken breasts instead.
When selecting zucchini, bigger is
not better. Choose small to medium
size, which have fewer seeds.
No Crust Cherry Pie
Free of: DAIRY, EGGS, SOY,
PEANUTS, TREE NUTS, WHEAT,
FISH, SHELLFISH, GLUTEN
Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar
6 Tablespoons soy free shortening
1 Tablespoon dairy/soy free margarine
3/4 cup water
1 (20 oz.) can cherry pie filling
Preheat oven to 425 degrees. In a
small bowl, mix dry ingredients. Add
shortening, margarine, and water. Mix
with electric mixer on medium speed
for 2 minutes. Spoon batter into a 9-inch
pie pan. Spread lightly to cover bottom
70 WNY Family May 2019
of pan. Spoon pie filling into center of
batter. Spread evenly, careful not to mix
layers and leaving a one inch border of
batter showing. Bake 45 minutes. Cool
completely before serving.
Baked Seasoned
Turkey Cutlets
With Zucchini
Free of: DAIRY, EGGS, SOY, PEA-
NUTS, TREE NUTS, WHEAT, FISH,
SHELLFISH, GLUTEN
Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 25-30 minutes
1 pound turkey cutlets
4 small to medium zucchini
(or yellow summer squash)
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder, rosemary, or
other seasonings
Preheat oven to 400 degrees. Line a
cookie sheet with foil, spray lightly with
cooking oil. In a medium bowl, mix to-
gether oil and seasonings. Dip turkey
cutlets in mix, place in single layers
in pan. Slice off ends of zucchini, then
cut in half lengthwise. Drizzle with oil,
season with salt and pepper. Add to pan
with turkey. Cover and bake for 25-30
minutes, until center of cutlets are not
pink. Serve with side of rice if desired.
If you have any questions about our column, e-mail Kathy at allergy@roadrunner.
com. For further information about food allergies, contact FARE www.foodallergy.org,
or call 1-800-929-4040.
Kathy Lundquist is a Western New York parent whose son, now an adult, was born with
severe food allergies. Over the last two decades, she has worked tirelessly, in a variety
of capacities, to increase community awareness of food allergies.