Baked Jalapeno Poppers and Grilled Jalapeno Cheese Chicken

I adore jalapeno poppers. But breaded and deep fried is not so healthy. So why not bake them!

This was not made allergy free for this recipe but is easily converted sub in dairy free shredded cheese and cream cheese.

What you need:
Large Jalapenos (tops removed, cut in half, seeded, and cleaned)
Bacon Bits
Cream Cheese
Colby Monterey Shredded Cheese

How To Poppers:
Preheat oven to 400 degrees
Line cookie sheet with foil for easy clean up
I do not measure for this reciepe. I simply add cream cheese, shredded cheese, and bacon bits to a bowl and eye ball about how much I think it will take to stuff the amount of peppers I have. If I need more I make more 🙂

Mix all 3 very well together.

Spoon cheese mixture into peppers.

Bake until cheese is golden brown on top.

Grilled Jalapeno Chicken How To:
Grill chicken boneless skinless chicken tenders on your outdoor grill.
I shake on Chili Powder and Garlic Salt to each side of the chicken as it is grilling.
Use the same cheese mixture you used for the poppers and spoon on top of chicken.
I diced up one jalapeno and top the chicken with it.
Such a yummy chicken!

Serve and enjoy! I adore this meal!

Chicken Fajita – Crock Pot

These are super fast and easy! Stop that craving for Mexican style food. Top of all of that they are healthy!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

What you need:
3-6 Boneless Skinless Chicken Breast
2-4 Bell Pepper (your choice of color) cleaned and sliced
1 Med/Lg Onion peeled and chunky sliced and slices sliced in half again and broken apart
1 packet taco seasoning
Garlic optional

How to:
Turn crock pot to high
Add onion to bottom of crock pot

Add peppers

Add frozen chicken breast.

Cover Chicken with Taco seasoning.
Once chicken is cooked through and fork tender remove from crockpot and shred with two forks.

Return to crock pot and stir well.

Cook on low for about another hour.

Serve on a lettuce leaf wrap, on top of rice, in a tortilla shell, etc.
So yummy, filling, and mouth watering!
Add your favorite toppings: lettuce, cheese, olives, tomatoes, sour cream, guac, etc…

Homemade Chicken and Dumplings – Allergy Free

We love Chicken and Dumplings. It’s a true comfort food no doubt. Dairy and Egg Free even better!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
2 TBL Butter
4 Cups Flour
2 tsp Baking Powder
1/4 tsp Salt
1 3/4 – 2 Cups Milk (pour in slowly until dough is consistency you need)
3 Chicken Bouillon Cubes
4 Large Boneless Skinless Chicken Breast
Water
Salt Pepper

How to:
Start by making your noodles.
Add flour, baking powder, butter and salt to mixing bowl.

Piece apart butter.

Mix until well combined.
Now start to add milk a little at a time and mix with hands.
Add until dough is not to sticky but well mixed.

Add more flour little at a time if you add to much milk until you get back to a non sticky dough.


Prepare your rolling surface and rolling pin with flour.

Break dough into 1/3 or 1/4 sections and begin to roll out.
Sprinkle with a bit of flour.



Prepare a plate with flour to lay cut dumplings on.

Use a pizza cutter to cut your dumplings

Lay cut dumplings on flour plate – flour that layer and then at the next layer of cut dumplings to the plate and repeat. Use enough flour between layers to allow your dumplings not to stick to each other.

I prepare dumplings in the morning if I am making chicken and dumplings for supper.
Start chicken approx. 3 hours before you are ready to eat.

Add water and frozen boneless skinless chicken breast to a large pot.
Boil until chicken is cooked through and fork tender.
Water will evaporate from pot – keep an eye on this and add water if/when needed.
Once cooked shred chicken with two forks.
Return chicken to pot.

Now add 3 cubes chicken bouillon and water until pot is about 3/4 the way refilled.
Bring to rolling boil.

Add salt and pepper to taste.
Now it’s time to start adding dumplings.


Add one dumpling at a time stirring the pot every 5 or so dumplings.

Continue adding until all dumplings are added to the boiling pot.
Remaining flour on plate dump into pot to help thicken up the dumplings.
Turn temp to med and allow to boil low.

Cook for about 20 – 30 more minutes.
Serve and enjoy!
We love these dumplings!

Sweet and Tangy Cucumber Salad

This recipe is a summer favorite. My mom has made this my entire life and summer just isn’t right with out this salad!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
1/2 Cup Distilled Vinegar
1 Cup Water
1/4 Cup Sugar
1 tsp Celery Seed
2 Med/Lg Cucumbers – peeled and sliced
1 Med/Lg Onion – peeled and sliced then cut slices in half and separate

How To:
Mix all ingredients except cucumbers and onions until sugar is dissolved.

Add Celery Seed.

Add cucumbers and onions. Toss well.

Place in fridge for at least 8-12 hours before serving. Toss around a few times while in fridge.
Serve and enjoy!
Perfect side dish for any summer meal! Great for carry ins and get togethers.

Sweet and Tangy Cole Slaw

I am extremely picky with my Cole Slaw. I haven’t made it in years. It just sounded good for today and I needed a no mayo (egg/dairy) recipe. This slaw rocked! I will be making this many more times for sure. Cook outs will rock with this side dish!
Took me all of 10 minutes to make! Even better!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
1 lb bag Cole Slaw Mix
2 tsp dry mustard
1 tsp celery seed
5 TBL vegetable oil
6 TBL Apple Cider Vinegar
6 TBL Sugar
1/2 Cup Distilled Vinegar

How to:
Add all ingredients to sauce pan except slaw mix over medium/high heat until sugar is dissolved.

Dump slaw mix into bowl.

Pour mixture over slaw mix and toss well.

Cover and place in fridge. Stir every few hours until served.

This is so good! Sweet and Tangy taste with every bite!

Grilled Veggie Kabobs

We have been grilling a TON of veggie kabobs lately. Almost with very meal. You can make these to fit your tastes. Tonight we did mushrooms only! Yum!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
Veggies of your choice
Examples:
Onion, Mushrooms, Zuchinni, Carrots, Sweet Peppers, Spicy Peppers, Potatoes, Asparagus, tomato, etc.
Worchester Sauce
Garlic Salt
Olive Oil

How To:
Prepare all veggies by washing, slicing, and chunk cutting.
Place all prepared veggies in a large bowl.
Add some (I do not measure you do not need a lot just enough to coat) olive oil and garlic salt.
Toss with hands.
Now add Worchester sauce and toss with hands. I add quite a bit of this.
Layering veggies of your choice on your Kabob.
Sprinkle one more time with garlic salt.
Grill until veggies are tender/cooked to your taste.

Dry Rub – Rotisserie Chicken Breast – Crock Pot

Nothing like the flavor of a rotisserie chicken. I think I have came close to making a healthier version to get this flavor. Hubs liked it and kiddos liked it so either way it was a success 🙂

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
4-8 boneless skinless chicken breast – thawed
paprika
onion powder
garlic salt
chili seasoning
foil

How to:
Start by rolling foil into balls to cover bottom of crock pot.

I do not measure my spices. I simply add enough to the mixing bowl that I think will be able to cover the amount of chicken breast I am making. If its not enough I make more.

Mix spices together well.
Heavily coated both sides of the chicken breast.

Lay coated chicken on top of foil balls in crock pot. This allows the chicken to be raised up and not sitting in its own juices during cooking creating the “rotisserie” style chicken.

Cook on low for about 4-6 hours or until chicken is fork tender and cooked through.

You may add or alter the spices any way you would like to create the taste you are looking for.
Serve and enjoy!

Use left overs for salads, chicken salad, and so much more!

Cajun Crusted Tilapia

Again – here I go trying fish! Remember when I said I don’t like it unless there is LOTS of flavor and no fishy taste? Well, I am getting pretty good at making a fish that I LOVE! This Crusted Tilapia is ranked up by number one for me!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
2-4 Tilapia Filets
About 1 cup Corn Flake Crumbs (pre bought or make your own)
2 tsp Garlic Salt
1-2 TBL Cajun Seasoning

How to:
Preheat oven to 400 degrees
Line cookie sheet with foil for easy clean up.

Add all ingredients into bowl and mix well.


Open your single serving fish filets.

Bread both sides of filet in cornflake crumb mixture coating well.

Lay on cookie sheet and sprinkle a bit more crumb mixture on top of each filet.

Bake until fish is cooked through and flakes easily with fork.
Turn oven to broil and broil about 3-5 minutes. Watch them closely, you don’t want them to burn. Broiling just gets them a little crispier.

Serve and enjoy!

Savory Baked Beans

What man doesn’t like baked beans? What do they say “it’s the musical fruit”. 🙂

These baked beans are just the right amount of sweet and bacon with a down home taste.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
Any brand of country style baked beans – large can
Mustard
Ketchup
Light Brown Sugar
5 slices Microwave Bacon

How to:
Empty baked beans into casserole dish.
I do not measure ketchup, mustard, light brown sugar. I eye ball it.
I use approx. 2-3 TBL ketchup, 1 tbl mustard, and 2-3 TBL Light Brown Sugar.

Stir and mix well.

Top with bacon.

Preheat oven to 375 degrees.
Cover in foil and bake for 30 mins.
Remove foil and bake for an additional 15 minutes.

Serve and enjoy!

BBQ Pork Chops – Crockpot

Who does not like RIBS! The messier the better! Ribs are one of my signature meals. I typically make them in the oven first then grill. I wanted something different so played around with my crockpot and ribs. My grilled ribs are a favorite of our friends and family. I can not wait to share my crockpot ribs with friends and family now! They turned out amazing! If I must admit better than my grilled ribs!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
1 Rack of Ribs
2-3 TBL Worchester Sauce
1-2 Bottle of your BBQ Sauce
1 TBL Minced Garlic

How to:
Mix all ingredients into crockpot. Save about 1/4 bottle of BBQ Sauce.

Slice your ribs into 3-4 rib sections and place in crock pot. Do not allow ribs to sit on each other.
Stand them up on edges and against wall of crock pot.


Cover with remaining BBQ Sauce.
Flip rib sections around to cover them in sauce.

Turn on high and cook 6-8 hours.

Preheat oven to broil.
Once ribs are cooked through remove from crock pot and place on foil lined cookie sheet.
Cover ribs with BBQ sauce from the second bottle.
Broil for approx. 10 mintues or until BBQ Sauce begins to bubble and slightly carmelize.

Serve and enjoy! These are finger licking good!