PIZZA CALZONE
Slight crunch on the outside, chewy dough inside oozing with savory meatsauce & “cheese”, YUMMM!!
FREE Of: Milk, Wheat, Egg, Peanuts, Treenuts(except Coconut), Soy, Fish, Shellfish and Sesame
Always call manufacturer before trying a new product to confirm if specifically safe for you!
INGREDIENTS:
- 1 – 14 oz. frozen pizza dough ball, thawed – (I use Wholly Gluten Free by Wholly Wholesome)
- 10 oz. ground beef, turkey or chicken
- 1 – sm. chopped onion
- 1 – tsp. salt
- 1 – tsp. black pepper
- 24 oz.- tomato sauce of choice (jarred or homemade – see my recipe on website)
- 8 oz.- shredded mozzarella “cheese” substitute of choice ( I use Daiya brand)
- sm. amt. – safe all-purpose flour for dusting dough roll-out
- parchment paper
- baking sheet
DIRECTIONS:
- Preheat oven to 400 degrees.
- Saute meat, salt, pepper & onion until browned – drain fat
- Combine 16 oz. of tomato sauce with meat and heat on low for 5-10 min.
- Dust parchment paper and dough ball with flour, place dough ball onto paper.
- Cover dough ball with second piece of parchment paper (to prevent dough from sticking to rolling pin).
- Roll out dough with rolling pin to a 10” diameter.
- Transfer dough ON parchment paper to a baking sheet.
- Remove top paper.
- Spoon meat sauce onto half of dough, leaving a 2” border.
- Mix half of cheese with meatsauce, then sprinkle remaining cheese on top of meat sauce.
- Fold dough over filling to meet perimeters, press down edges to seal with fingers.
- Brush or spray top of calzone lightly with olive oil.
- Bake for 20-25 min. or until golden brown.
- Remove from oven and allow to cool for 5 or so minutes.
- Cut in half, serve with remaining heated 8 oz. of tomato sauce for dipping.
Enjoy, ALLERJOYFULLY!
CHOCOLATE BARK
So easy, sweet, tart, salty, and melt-in-your-mouth delicious!!
FREE OF: MILK, WHEAT, EGGS, PEANUTS, TREENUTS, SHELLFISH, FISH and SESAME!
Always call manufacturer before trying a new product to confirm if specifically safe for you!
INGREDIENTS:
- 1- 10 oz. “safe” chocolate chips (I use Enjoy Life Foods Chocolate Chunks)
- pretzels broken into bite-size pieces
- mini marshmallows (I use Dandee brand)
- 1- 1 oz. box dried cranberries (I use Ocean Spray Craisins)
(Optional Add-ins: Popcorn, crushed candy canes, trail-mix)
DIRECTIONS:
- Pour chocolate into a bowl and melt in microwave, stirring frequently so not to burn.
- Pour melted chocolate onto a foil/parchment lined baking sheet and spread out to ¼ inch thickness.
- Immediately pretzel pieces, marshmallows & cranberries over top of chocolate while soft.
- Put pan into freezer for 20 minutes to set bark.
- Remove from freezer and break bark into large chunks.
- Store in airtight container.
ENJOY!
Chocolate-Covered Peppermint Pretzels
Sweet, Salty, Crunchy and Festive – Holiday snacking delight!
So easy & So good!!
Free From: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish and Sesame
(Always call manufacturer before consuming a new product to confirm safety for you!)
Ingredients:
- 1 cup safe chocolate chips of your choice ( I use Enjoy Life Foods brand semi-sweet)
- 2 cups of safe pretzels (contact me for brand information)
- Crushed peppermint candy canes for topping ( I use Spangler brand)
Directions:
- Cover a large baking pan with aluminum foil.
- Melt chocolate chips in microwave safe bowl, stirring frequently.
- Using tongs or a fork, dip pretzels individually into melted chocolate allowing excess to drip off.
- Place dipped pretzels on foil covered in a single layer.
- Sprinkle crushed peppermint candy canes on top.
- Place flat on freezer shelf for 15 minutes to set chocolate.
- Remove from freezer and Enjoy!
- Store in airtight container.
Festive “Cream Cheeses”
Festively flavored “Cream Cheeses” for Holiday Brunches or Snack Dipping:
Sweet Triple Berry and Savory Salmon with Chives, SO GOOD!!
Free From: Milk, Wheat, Eggs, Peanuts, Treenuts(except Coconut), Shellfish, Soy and Sesame! (Always call Manufacturer before trying a new product to confirm safety for you!)
Sweet Triple Berry “Cream Cheese”
Ingredients:
- 8 oz. Milk-Free plain “cream cheese” of your choice ( I use Daiya brand – if using Strawberry Flavor, eliminate honey & strawberry ingredients)
- 2 – large strawberries (fresh or thawed from frozen)
- 8 – red raspberries (fresh or thawed from frozen)
- ⅛ c.- blueberries (fresh or thawed from frozen)
- 1 Tbsp. honey
Directions:
- Blend all ingredients in a bowl with a hand mixer on low until combined.
- Spread atop bagels/toast or use a dip for fruit.
Enjoy!
Savory Salmon & Chives “Cream Cheese”
Ingredients:
- 8 oz. Milk-Free plain “cream cheese” of your choice ( I use Daiya brand – if using Onion & Chive Flavor, eliminate onion & chive ingredients)
- 4 oz. cooked Salmon
- 1 Tbsp. finely chopped onion
- 1 tsp. chopped chives
- 1 tsp. freshly ground black pepper
Directions:
- Blend all ingredients in a bowl with a hand mixer on low until combined.
- Spread atop bagels/toast or use as a dip for fresh veggies.
Enjoy!
*We use The Greater Knead brand bagels – Free from many allergens with a variety of delicious flavors!)
FREEZER MASHED POTATOES
(White or Sweet) – WHAAATT??!!
Save your delicious left-over mashed potatoes for quick & easy reheat!
DIRECTIONS:
- Cover a cookie baking sheet with aluminum foil.
- Scoop individual serving-spoonful size of potatoes onto sheet 2 inches apart.
- Cover loosely with aluminum foil.
- Place flat on shelf in freezer.
- Freeze overnight or at least 8 hours.
- When frozen hard, place frozen spoonfuls of potatoes in plastic Freezer-Safe zip top bag.
To reheat, take desired amount of frozen servings from bag and heat:
Microwave: in a bowl for 2-3 minutes, stir then heat again 1-2 min. Till warm.
Stovetop: heat in pan with a small amt. Of”milk” of your choice, on med/low heat stirring until warm.
Frozen sweet potato servings can be added to smoothies with chopped apples, cinnamon, Honey, and “Milk” or yogurt of your choice!
ENJOY!
LEMON GARLIC CHICKEN
Savory & Bright, you will “eat” the tantalizing smells long before you taste!
Free From: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish, Soy and Sesame!
INGREDIENTS:
- 4 bone-in chicken breasts, skin on
- 10 garlic cloves
- 2 Tbsp. grated lemon zest
- ½ c. freshly-squeezed lemon juice
- ¼ c. good olive oil
- 1 tsp. dried oregano
- 1 tsp. + extra for sprinkling Seasalt and Black pepper
- 2 lemons cut into 16 pieces
- Few sprigs of fresh thyme or rosemary (for garnish if desired)
DIRECTIONS:
- Preheat oven to 400 Degrees.
- Heat olive oil and garlic in a small pan on low heat, for 2 minutes until fragrant, do not brown.
- Remove from heat, then add oregano lemon juice, zest, salt, pepper and stir together.
- Pour into 9 x 13 baking dish.
- Place chicken skin side down onto sauce.
- Tuck the lemon wedges around and under the chicken.
- Bake for 20 minutes, then turn chicken over to skin side up.
- Brush tops with small amt. Olive oil and sprinkle with salt and pepper.
- Bake for another 25 minutes or until tops brown and juices run clear.
- Cover and allow to rest for 15 minutes.
- Plate each piece covering with a generous portion of sauce and lemon wedges.
- Garnish with thyme or rosemary sprigs (if desired).
ENJOY!
SOFT PRETZEL BITES
Sooo good!! Warm & crispy on the outside, soft and chewy on the inside. Enjoy on their own or with your favorite dipping sauce.
Free Of: (Milk, Wheat, Peanuts, Treenuts, Shellfish, Sesame and Egg(unless chose to use).
INGREDIENTS:
Always call manufacturer to confirm if new product is specifically safe for you!
- 4 Tbsp. baking soda
- ⅛ tsp. Sea salt
- 5 cups water
- 1 Tbsp. olive oil OR (1 beaten EGG if not allergic)
- ½ Tbsp. kosher salt
- 14 oz. frozen(thawed) or fresh pizza dough (I use Wholly Wholesome Frozen Gluten-Free Pizza Dough Ball)
- all-purpose flour of your choice to flour hands
DIRECTIONS:
- Preheat oven to 450 degrees.
- Line a cookie-baking sheet with parchment paper.
- Pour water in to a large pan and stir in salt and baking soda, heat to a boil.
- Roll dough into 1 inch balls with lightly floured hands.
- Carefully add the dough balls to the boiling water.
- Cook for 1 ½ minutes, stir gently.
- Remove the balls from water with a slotted spoon, draining the extra liquid.
- Place on baking sheet, 1 inch apart.
- Brush the tops of balls with olive oil OR (beaten EGG, if not allergic and using).
- Sprinkle with kosher salt.
- Bake 13-16 minutes or until golden brown.
Serve warm alone, with mustard or your favorite dipping sauce.
Enjoy!
TOMATO SAUCE
Delicious and so easy to make!
(Free Of: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish and Sesame)
INGREDIENTS:
Note: Always call Manufacturer before consuming a new product to confirm safety for you!
- 1 – 28 oz. can Tomato Puree ( I use Muir Glen)
- 1 – 28 oz. can Diced Tomatoes
- ⅛-C. Fresh Flat Leaf Parsley, chopped
- 1- Tbsp. Dried Oregano &
- 1- Tbsp. Dried Basil (crush herbs between your fingers to release flavor)
- 1- tsp. Sea Salt
- 1- Tbsp. Black Pepper
- ½- tsp. Onion Powder
- ½- tsp. Garlic Powder
- ¼- tsp. Crushed Red Pepper (Optional-if you like a little heat!)
DIRECTIONS:
- Combine all ingredients in a sauce pan and simmer on Low/Med for 30 min.
- Add ½ C. water if you desire a thinner sauce.
ENJOY with your favorite pasta, zoodles, casseroles and other recipes!
TEX-MEX CHILI
Just in time for chilly evenings – Savory, spicy, and oh so comforting!!
Free Of: Milk, Wheat, Eggs, Peanuts, Treenuts, Shellfish, Fish, Soy and Sesame!
INGREDIENTS:
- 1 – Ib. ground beef or turkey
- 6 – 15 oz. cans kidney beans
- 1 – 28 oz. can fire-roasted crushed tomatoes
- 1- 28 oz. can fire-roasted diced tomatoes
- 1 – 4 oz. can diced green chili peppers
- 1 – cup chopped onion
- 3 – Tbsp. ground cumin
- 1 – Tbsp. chili powder
- 1 – tsp. red pepper flakes (optional)
- 1 – Tbsp. + 1 Tbsp. sea salt
- 1 – Tbsp. + 1 Tbsp. ground black pepper
- 1 – cup water
DIRECTIONS:
- Place crumbled ground meat and onion in skillet, season with 1 Tbsp. of each salt and pepper. Saute over medium heat until browned. Drain fat from meat.
- To a large pot add beans, tomatoes, chili peppers and water heating over medium heat bringing to a slow boil.
- Stir in browned ground meat, cumin, chili powder, red pepper flakes, remaining salt and pepper.
- Simmer on Med.-Low heat for 1 hour or more. Allowing for beans to soften and flavors to marry. Add more water if needed to thin.
- Serve hot topped with shredded “non-dairy” cheese and dollop of “safe” yogurt of your choice.
ENJOY!!
CHOCOLATE-COVERED STRAWBERRY FOOTBALLS
“Eye Candy” sweet treat and perfect for Football Season!!
Free Of: (Milk, Wheat, Eggs, Peanuts, Shellfish, Fish, and Sesame!)
INGREDIENTS:
- Large fresh Strawberries
- “Milkless” Chocolate Chips (I use Enjoy Life Foods Chocolate Chunks/ Chips)
- “Milkless” White Chocolate ( I use No Whey Foods Polar Dream Bars )
- Cookie baking sheet pan covered in aluminum foil or parchment paper.
Note:Always call Manufacturer before consuming a new product to confirm safety for you!
DIRECTIONS:
- Wash and thoroughly dry the strawberries to prepare for dipping.
- Melt chocolate in a microwave safe bowl for 1-2 min. or melted, stir.
- Dip strawberries individually into melted chocolate to cover ¾ of strawberry.
- Place on cookie sheet allowing space in between berries.
- Place cookie sheet flat in refrigerator for 1hour till chocolate hardened.
- Melt white chocolate in microwave safe bowl, pour into a pastry bag with a small round decorating tip.
- Pipe white chocolate “football seam” onto each strawberry.
- Refrigerate strawberries again till chilled.
ENJOY !!
CARAMELIZED CARROT SPICE CUPCAKES
(Free of: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish & Sesame)
INGREDIENTS:
Note: Always call Manufacturer before consuming a new product to confirm safety for you!
- 1- Box Spice Cake Mix of choice (I use Cherrybrook Kitchen Gluten-free Wheat-free Carrot cake mix)
- 12 – Large “Marshmallows” (I use Dandee brand)
DIRECTIONS:
- Preheat oven to directed temperature on box.
- Make cupcake batter following box directions.
- Line pan with cupcake liners.
- Fill each cupcake cup in pan just over ¾ full.
- Place a large “Marshmallow” into the middle of each cupcake, pushing halfway down into the batter.
- Bake following box instructions for cupcakes, usually about 20-25 minutes.
- Marshmallow will puff-up and expand while baking, looking very impressive!
- Cool slightly and remove from pan, serve soon after.
ENJOY!
SWEET & SPICY PINEAPPLE CHICKEN
Savory, Bright & Sweet With A Little Heat!
Free Of: Milk, Wheat, Eggs, Peanuts, Treenuts, Shellfish, Fish and Sesame!
INGREDIENTS:
- 1 sm. clove of garlic
- 1 red bell pepper chopped into 1 inch chunks
- 1 orange bell pepper chopped into 1 inch chunks
- 1 scallion chopped
- Grated zest and juice of 2 limes
- 2 Tbsp. grated fresh ginger
- 1 sm. jalapeno pepper, chopped & seeds removed
- 1 sm. bunch cilantro, leaves and stems separated
- 1 14oz. can pineapple chunks in their natural juice
- 3 Tbsp. extra-virgin olive oil
- 4 strips pre-cooked bacon but into pieces
- 1 ½ lbs. skinless, boneless chicken breast cut into 2 to 3 inch chunks
- 1Tbsp. seasalt
- 1 Tbsp. ground black pepper
- 4 pieces of aluminum foil about 10 inches long.
DIRECTIONS:
- Preheat oven to 400 degrees.
- In a skillet sautee the pineapple chunks with 1/4 cup of juice from can, until just caramelized light brown. Remove from heat.
- Combine cilantro stems, lime zest & juice, remaining pineapple juice from can, 3 Tbsp. olive oil, scallion, ginger, jalapeno and garlic in a blender or food processor. Combine until thickened liquid forms.
- Put chicken, bacon and bell peppers into a bowl sprinkle with salt & pepper then toss.
- Pour liquid marinade into bowl, tossing until chicken & bell peppers coated.
- Lay 4 pieces of foil on a baking sheet, divide chicken mixture evenly among 4 foil packs.
- Top each foil piece with equal amount of caramelized pineapple chunks.
- Fold over ends of foil to close and form packs.
- Bake for 30-40 minutes until chicken is cooked through.
- Carefully open packs, sprinkle each with desired amount of chopped fresh cilantro leaves.
Serve alone or atop spaghetti squash, zoodles, pasta or rice!
Enjoy!
PUMPKIN WAFFLES
Crispy on the outside, moist and delectable Fall flavors on the inside!
Free Of: (Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish and Sesame!)
INGREDIENTS:
Note: Always call Manufacturer before consuming a new product to confirm safety for you!
- 1- Box Pancake/Waffle Mix of your choice (I use Enjoy Life Foods Pancake & Waffle Mix).
- 1C. – Canned 100% Pumpkin Puree’
- 2 tsp. Ground Cinnamon
- 1 tsp. Ground Ginger
- 1 tsp. Nutmeg
- 1 Tbsp. Pure Vanilla Extract
- “Butter-Substitute”
- Maple Syrup
DIRECTIONS:
- Make waffle batter for 8-10 waffles following directions on box.
- In a separate bowl combine pumpkin, spices and vanilla.
- Stir pumpkin mixture into waffle batter just until combined.
- Cook waffles in waffle iron to your desired likeness.
- Top with “butter substitute” of your choice and warm maple syrup.
Options: As a dessert – Top with “Substitute – Whipped Cream/Vanilla IceCream”! YUMM!!
ENJOY!
*Please contact me with any questions regarding the product ingredients I use. I’m happy to help!
“CHEESY” LASAGNA
“Cheesy” SPINACH LASAGNA – Ooey-Gooey and oh so delicious!
(Free Of: Milk, Wheat, Egg, Peanuts, TreeNuts, Shellfish, Fish and Sesame)
Note: Always call Manufacturer before consuming a new product to confirm safety for you!
INGREDIENTS:
- 1- 10oz. box Lasagna Noodles ( I use Tinkyada Brown Rice Noodles)
- 1lb.- Ground Beef or Turkey ( I use ½ lb. of each )
- ¼ C.- Chopped Onion
- 2 -C. Fresh Spinach
- 3 – 7oz. Bags Shredded Mozzarella “Cheese” Substitute
- 2 – 25 oz. Jars Tomato Sauce of Choice (or make your own with recipe below)
- 9 x 13 Baking Dish or 6 individual Qt. size Baking Dishes
(Tomato Sauce Recipe)
INGREDIENTS:
- 2- 28 oz. cans Tomato Puree ( I use Muir Glenn)
- 1/4-C. Fresh Flat Leaf Parsley, chopped
- 2- Tbsp. Dried Oregano &
- 2- Tbsp. Dried Basil (crush herbs between your fingers
- to release flavor)
- 2- tsp. Sea Salt
- 2- Tbsp. Black Pepper
- ¾ – tsp. Onion Powder
- ¾ – tsp. Garlic Powder
- ½ – tsp. Crushed Red Pepper (Optional-if you like a little heat!)
DIRECTIONS:
- Combine all ingredients in a sauce pan and simmer on Low/Med for 30 min.
- Add ½ C. water if you desire a thinner sauce.
DIRECTIONS:
- Preheat oven to 400 Degrees.
- Cook lasagna noodles according to package directions.
- Brown meat in skillet with the chopped onion then drain fat from meat.
- Add 1 Jar of tomato sauce (or half of above Tomato Sauce Recipe) to meat in skillet, stir to combine.
- Simmer meat sauce on Low/Med heat for 5 min.
- Carefully remove cooked noodles from pot and lay out on a sheet of aluminium foil to cool slightly.
- Using the second jar of tomato sauce (or other half of Tomato Sauce Recipe) cover bottom of baking dish with a thin layer of sauce.
- Place a layer noodles on top of sauce to cover.
- Spread a layer of meat sauce on top of noodles.
- Cover meat sauce with a layer of “cheese”.
- Spread spinach leaves over “cheese”.
- Spread a few spoonfuls of tomato sauce over “cheese” to cover.
- Cover “cheese” with a layer of noodles.
- Continue this process until you reach the top of baking dish,
- ending with layer of noodles on top.
- Cover noodles with tomato sauce and sprinkle with last of shredded “cheese”.
- Bake uncovered for about 30 min or until bubbly and “cheese” is melted.
- Remove from oven and let sit for 10 min.
Cut into servings and ENJOY!
VEGETABLE BEEF SOUP
VEGETABLE BEEF SOUP – Easy, Hot, Scrumptious & Comforting!
(Free Of: Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish and Sesame!)
INGREDIENTS:
Note:Always call Manufacturer before consuming a new product to confirm safety for you!
- 2lb. – Ground Beef or Turkey ( I use 1lb. of each )
- 2 qts. – Beef or Chicken Stock
- 1- 25oz. Can Diced Tomatoes ( I use Fire-Roasted Flavor by Muir Glenn )
- 1- 15oz. Can Crushed Tomatoes ( I use Fire-Roasted Flavor by Muir Glenn)
- 1 qt. – Water
- I – Medium Sweet or Yellow Onion, chopped
- 4 – Large Yukon Gold Potatoes, chopped into bite-size cubes
- 2 -16oz. Bags Frozen Mixed Vegetables (Peas, Carrots, & Corn)
- 1 -16oz. Bag Frozen Green Beans
- 3 – Tbsp. Sea Salt
- 4 – Tbsp. Black Pepper
- 2 – Bay Leaves
- 20 Qt. StockPot
DIRECTIONS:
- Pour stock, water and tomatoes into pot and bring to a boil over med/high heat.
- Brown meat in skillet with 1Tbsp. of salt, 1Tbsp. pepper and half of the chopped onion.
- Drain fat from browned meat mixture.
- When liquid in pot is boiling add meat and chopped potatoes to the pot.
- Stir in the remaining salt, pepper and chopped onion to the soup.
- Boil for 15min on medium heat.
- Add bags of frozen vegetables to the pot and stir.
- Add Bay Leaves then stir gently.
- Simmer on med/low heat for one hour (longer if you can, to allow flavors to marry & intensify).
- Add more water to liking of too thick ( may depend on the starchiness of potatoes ).
- Remove Bay Leaves before serving!
- Ladle into bowls.
- Top with shredded “cheese”- substitute if desired.
ENJOY!
Please contact me with any questions regarding ingredient products that I use.
CHOCOLATE “MARSHMALLOW” CUPCAKES
Cupcakes anyone? Delicious & Super Easy! YUM!!! (Free of Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish & Sesame)
INGREDIENTS:
- 1- Box Chocolate Cake Mix of choice ( I use Enjoy Life Foods Brownie Mix)
- 12 – Large “Marshmallows” (I use Dandee brand)
DIRECTIONS:
- Preheat oven to directed temperature on box.
- Make cupcake batter following box directions.
- Line pan with cupcake liners.
- Fill each cupcake cup in pan just over ¾ full.
- Place a large “Marshmallow” into the middle of each cupcake, pushing halfway down into the batter.
- Bake following box instructions for cupcakes, usually about 20-25 minutes.
- Marshmallow will puff-up and expand while baking, looking impressive!
- Cool slightly and remove from pan, serve soon after.
ENJOY!
GLAZED DONUTS
(Free of Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish, and Sesame)
INGREDIENTS:
- 1 – Box Cake Mix of Choice (I use various flavors by Cherrybrook Kitchen Wheat/Gluten Free)
Glaze:
- 1C.- Powdered Sugar
- ¼ -½ C.- Fresh Orange Juice (or flavor of choice)
Glaze Variations:
- For liquid, Use “Milk Substitute” and ½ tsp. Vanilla Extract
OR
- Put Donuts in a ziplock bag with ¼ C.Powdered Sugar and shake bag to coat.
DIRECTIONS:
- Preheat oven according to box directions.
- Grease DONUT BAKING PAN with vegetable shortening, oil or butter substitute.
- Prepare Cake Mix following box instructions.
- Pour batter into donut ring molds in pan filling each ¾ full.
- Bake following box cupcake time directions, usually about 15-20 min.
- Allow to cool slightly and remove from pan.
- For Glaze: Mix powdered sugar with ¼ c. of liquid, if needed add just enough more to thin icing.
- Dip top half of Donut in glaze/ or drizzle glaze over donut with a spoon, then rest on cooling rack icing side up.
ENJOY Warm!
PLEASE CONTACT ME WITH ANY INGREDIENT/PRODUCT QUESTIONS! (I used a Carrot Cake Mix with Orange Glaze)
Those Onion Rings!
Crisp, crunchy, salty & slightly sweet … Delicious atop salads, with sandwiches or all on their own!
INGREDIENTS:
(Choose only ingredients, specifically safe for you!)
- 1 Large Sweet Vidalla Onion peeled
- 1 cup of Plain Unsweetened Yogurt of your choice (we use Coconut Milk yogurt)
- 1 cup of All-purpose flour ( we like (Enjoy Life Foods- All Purpose Flour)
- 1 ½ – tsp. Salt
- 1 tsp. Pepper
- ½ tsp. Cayenne Pepper (optional) -if you like a little heat!
- ⅓ cup of Canola Oil (or oil of your choice)
DIRECTIONS:
- Mix flour & spices together on a shallow plate.
- Pour yogurt into a bowl.
- Slice onion into ½ inch slices, and separate into individual rings.
- Heat oil over low-med heat until hot.
- Dip whole onion ring into yogurt, drip off excess, then place in flour mixture plate covering entire ring generously with mix.
- Place onion ring into hot oil carefully with fork, flipping once when golden brown.
- Remove from oil with fork and drain on plate covered with paper towels.
- Continue process until all rings are cooked.
Enjoy!
SPAGHETTI PIZZA CASSEROLE
(Free of Milk, Wheat, Peanuts, Shellfish, Fish, Soy and Sesame)
Gratefully, after 14 years, my son is no longer allergic to Egg! He has been enjoying this recipe for the past year, it’s a favorite!
**Please Contact me with any questions regarding the ingredients I use**
INGREDIENTS:
- 1- lb. Browned Ground Beef or Turkey, drained of fat
- 1 – 5oz. Package of Pepperoni
- 1 – 16 oz. package of Spaghetti Noodles (I use Brown Rice Pasta Noodles)
- 1 – 28 oz. jar Tomato Sauce of your choice
OR make your own:
- COMBINE:
- 1- 28 oz. can Tomato Puree
- 1 Tbsp. each Dried Oregano & Dried Basil
- ½ Tbsp. each Onion Powder & Garlic Powder
- ½ Tbsp. Sea Salt & 1 Tbsp. Black Pepper )
- 1 cup of “Milk” of your choice (I use Plain Unsweetened Coconut Milk)
- 3 Beaten EGGS
- 16 oz. Shredded “Cheese” of your choice (I use Daiya Mozzarella)
- 1 Tbsp. “Butter”-Substitute
DIRECTIONS:
- Preheat Oven to 350 Degrees.
- Cook Spaghetti for 10 minutes in boiling salted water, drain.
- Combine: Spaghetti, beaten Eggs and “Milk” in the pot, then pour into a “Buttered” 9 x 13 pan.
- Pour Browned, Drained Meat evenly over Spaghetti and then cover with the Tomato Sauce.
- Sprinkle Shredded “Cheese” over the entire pan.
- Place Pepperoni pieces on top.
- Bake for 30 minutes.
- Allow casserole to rest for 10 minutes before cutting into & serving.
- Sprinkle servings with a few Hot Pepper Flakes if you like a little heat!
**Makes 8-10 Servings
Enjoy!
CRISPY CHICKEN STRIPS with HONEY MUSTARD DIPPING SAUCE
(Free of Milk, Wheat, Peanuts, Shellfish, Fish, Soy and Sesame)
Savory crunch on the outside, moist and juicy on the inside! Enjoy alone or with your favorite dipping sauce.
INGREDIENTS:
- 1 lb.- Boneless Chicken Breast Tenderloins
- 2 C. – “Breading” of your choice (I used Kinnikinnick Panko Style Bread Crumbs)
- 1 T. – Sea Salt & 1 T. – Sea Salt Additional
- 2 T. – Black Pepper & 1 T. Black Pepper Additional
- 1 tsp. – Onion Powder
- 2 tsp. – Red Pepper Flakes
- 8 oz. – Plain, Unsweetened Yogurt ( I used Coconut Milk Yogurt)
- 5 T. – Olive Oil
DIRECTIONS:
- Preheat Oven to 350 Degrees
- Mix “Breading”, First Portions of Salt & Pepper, Onion Powder and Red Pepper Flakes together on a large plate.
- Pour Yogurt into a bowl.
- Season Chicken on both sides with Second Portion of Salt & Pepper.
- Dip individual Chicken pieces into yogurt allowing excess to drip off, then transfer to Breading plate and coat both sides in dry mix.
- Heat Olive Oil in large non-stick skillet over medium heat.
- Saute’ Chicken in oil until golden, about 2 min. turning once.
- Place saute’ed Chicken on Foil & Parchment lined baking sheet and bake in pre-heated oven until cooked through and no longer pink, about 15 min.
- Serve on plate with Honey Mustard Dipping Sauce (recipe follows) or Sauce of your choice, or all by themselves!
HONEY MUSTARD DIPPING SAUCE:
- ¼ C.- Honey
- 1 T. – Djon Mustard
- Sprinkling of Black Pepper
- STIR all ingredients together with a fork until blended.
Enjoy!
BBQ PINEAPPLE-CHICKEN PIZZA
So Amazingly Delicious, Tastes and Smells like a Gourmet Pizza! (Free of Milk, Wheat, Egg, Peanuts, Treenuts, Shellfish, Fish, and Sesame)
INGREDIENTS:
- Pizza Dough (Thawed if frozen – I use Wholly Wholesome GLUTEN-FREE frozen pizza dough)
- 3 Baked Boneless Chicken Breasts seasoned with Salt & Pepper Cut into Chunks OR (Meat pulled from 3 Bone-In Breasts)
- 8 oz. Canned Tomato Puree
- 1 tsp. Dried Oregano
- 1 tsp. Dried Basil
- 1 tsp. Salt
- 2 tsp. Black Pepper
- 8 oz. BBQ Sauce of your choice + Extra for Drizzling on Top 16 oz. Shredded “Mozzarella Cheese Alternative” of your choice
- 8 oz. Fresh or canned Pineapple Chunks
- 4 Cooked Strips of Bacon cut into chunks – (I used a Turkey Bacon)
- 1 tbsp. Chopped Fresh Cilantro (optional)
- Small Amt. of “Safe” Flour of your choice to roll out dough on for dusting
- Parchment Paper (helps to prevent dough from sticking to rolling pin)
(Contact me for information regarding products that I used)
DIRECTIONS:
- Preheat Oven to 400 Degrees
- Dust a piece of parchment paper with a “safe” flour of your choice, place dough ball on paper and dust with the flour on all surfaces, then top with another piece of parchment paper.
- Roll out dough with a rolling pin to desired size then place the dough still between parchment paper pieces on a pizza stone/pan.
- Remove top sheet of Parchment Paper, put in oven and bake for 10min., then remove from oven.
- Mix Tomato Puree, Oregano, Basil, Salt, Pepper and BBQ Sauce together in a bowl.
- Pour ½ cup of the above mixture into a separate bowl and toss with Chicken to coat thoroughly and set aside.
- Spread bowl of tomato/BBQ sauce mixture on top of crust surface.
- Scatter coated Chicken then Pineapple evenly over sauce, and then cover with “Cheese-Alternative”.
- Sprinkle Bacon Chunks on top of “Cheese”.
- Bake about 15 min. Or until “Cheese” melts and pizza is heated through.
- Remove from oven, sprinkle with chopped Cilantro if desired and drizzle with extra BBQ Sauce.
- Cut into slices.
Enjoy!
GRILLED CHEESE & BACON WAFFLES
DELICIOUS!
An easy sweet & savory Breakfast or served with a salad for Dinner:
(Free of Milk, Wheat, Egg, Peanuts, Shellfish, Fish and Sesame)
INGREDIENTS:
(Choose only ingredients specifically safe for you!)
- Waffle Mix of your choice ( I use Enjoy Life Foods Pancake and Waffle Mix)
- 2 c. Shredded “ Cheese” Alternative of your choice ( I used Daiya brand Cheddar )
- 4 strips of bacon (I use a Turkey Bacon)
DIRECTIONS:
- Preheat Waffle Maker.
- Prepare Waffle batter as per box instructions for the number of waffles needed.
- Pour half of instructed amount of batter onto waffle grids.
- Spread 2TBSP. of cheese and 1//2 strip of bacon torn into pieces on top of each waffle.
- Cover each with other half of instructed amount of batter and close waffle iron.
- Cook per Waffle Iron instructions.
For Sweet & Savory Delight – Top hot waffles with “butter” alternative of your choice and Maple Syrup.
For Simply Savory – You could also add chopped grape tomatoes or steamed broccoli & cheese.
Enjoy!
CAMPFIRE CHICKEN
Enjoy these cozy outdoor aromas & flavors of summer cooked in your oven. With easy prep and clean-up!
Ingredients:
- 1-lb. – Boneless Chicken Breasts Tenderloins
- 1- Med. Vidalia Onion Sliced into Rings
- 1- Orange Bell Pepper Cut into 1 inch strips
- 1- Red Bell Pepper – Cut into 1 inch strips
- 1-lb.- Baby Potatoes (I use tri-color gold, purple & red mixture) Cut into thirds
- 1 pint – Grape Tomatoes Cut in half
- 2 – Fresh Cobs of Corn broken in two
- 4 Tbsp. Olive Oil – plus extra to quickly brown chicken in
- 2 – Sprigs Fresh Rosemary cut in two
- 3 – tsp. Salt
- 3 – tsp. Black Pepper
Directions:
- Preheat oven to 450 Degrees
- Quickly Brown Chicken Tenders in Preheated skillet with a small amount of Olive Oil (about 1 minute on each side).
- In a large bowl toss oil, potatoes, onion, peppers, corn, tomatoes, salt & pepper.
- Tear off 4 pieces heavy duty foil & line with 4 pieces of parchment paper.
- Divide vegetable mixture evenly among pieces of foil. Leave a 3 inch border around edges.
- Place and even amount of Browned Chicken Tenders on top of each vegetable pack then place a rosemary sprig on each.
- Cover each with another piece of foil, fold over edges pressing together to seal tightly.
- Place the foil packets on middle oven rack cook and for 20 min, start checking potatoes for tenderness. Cook another 5-10 minutes, until chicken is cooked through and potatoes are tender.
- Open foil carefully as will be very hot and steaming!
Enjoy inside or outside under the stars!
CHEESEBURGER & FRIES PIE
Ingredients: (Of course choose ingredients specifically safe FOR YOU!)
- 1 pound ground beef (turkey or chicken work too)
- 1 tsp. salt
- 1 tsp. pepper
- 1 sm. onion diced
- 1-12 0z.package julienned hashbrown potatoes (or 3 julienned Yukon Gold potatoes sautéed with a small amt. of oil in a skillet until soft)
- 80z. shredded “cheese substitute”
- shredded lettuce of choice
- diced tomatoes
- mustard
- ketchup
- additional Burger toppings of your choice: avocados, pickles, onion, etc.
Preheat oven to 400. Press hash browns into a lightly oiled 9 inch pie pan to form a “crust”. Bake for 15 min. or until golden brown. Sauté onion, ground meat, salt & pepper in skillet until browned. Drain grease from meat. Add meat to pie pan on top of browned potato crust. Cover with your “cheese substitute” choice. Bake 8-10 min. or until melted. Top with shredded lettuce, diced tomatoes and your choice of additional Burger Toppings. Drizzle with mustard and ketchup. Cut into wedges and ENJOY!
BANANA PANCAKES
INGREDIENTS
(Choose only ingredients specifically safe FOR YOU!)
- Pancake mix (we like Enjoy Life Foods Pancake and Waffle Mix– I struggled with pancake recipes for many years, so happy to find this mix, so tasty & convenient!)
- 1 Mashed Ripe Banana, 2 if you like more banana flavor
DIRECTIONS
- Follow mixing directions on box for pancakes, then stir in mashed banana.
- Cook pancakes as directed on box.
- Top with sliced bananas & strawberries.
If you want to add a little sweetness and make banana CHOCOLATE CHIP pancakes, grab the same ingredients as above and add chocolate chips (Choose only ingredients specifically safe FOR YOU!) We like Enjoy Life Foods Semi-Sweet Mini Morsels.
Follow recipe above and add chocolate chips onto pancake tops while cooking before flipping. Sprinkle chocolate chips on top of plated pancakes with banana slices.