Garlic Spinach, Cheese, and Chives Stuffed Mushrooms

Garlic, cheese, mushrooms does life get any better than that? Why, yes it does! How about a HEALTHY garlic cheese stuffed mushroom!

This is not allergy free.

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

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What you need:
Olive Oil cooking spray
6 Large White Mushrooms cleaned and steams removed
Fresh Spinach Leaves
1 TBL Minced Garlic
1 TBL Chives
6 Triangles of Spreadable Cheese (healthy version)
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How to:
Preheat oven to 375 degrees
Line a cookie sheet with foil and spray with olive oil cooking spray.
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Add chives, garlic, and cheese triangles to a bowl and mix well
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Add spinach leaves to bowl. Tear spinach leaves into smaller pieces
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Mix very well.
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Spoon cheese mixture into mushrooms
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Cook in over for about 15-20 minutes or until top of cheese mixture just turns golden brown
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Serve and enjoy!
Great appetizer or side dish!

Skinny Pizza

Who says you can eat pizza! Not I! This pizza was amazing! Seriously tasted just like a pizza not a “skinny” pizza. Only thing I didn’t have was greasy fingers! So good!

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.

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What you need:
10

Flour Tortilla
Spaghetti Sauce of your choice
Mini Sweet Bell Peppers (red/orange/green) chunk cut and cleaned
Onion sliced and separated
White Mushrooms sliced and then halved
Fresh Spinach Leaves
Cherry Tomatoes halved and washed
Shredded Cheese (your choice) (dairy free if needed)
Ham – lunch meat
Olive Oil
Any other veggies you would like to add

How To:
Preheat oven to 375 degree
Line cookie sheet with foil for easy clean up
Brush Olive oil on back side of flour tortillas and lay on cookie sheet. This allows them to “crisp” up as they are cooking and not become soggy.
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Spread Spaghetti Sauce over tortillas
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Add spinach leaves
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Add sweet mini peppers
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Add cherry tomatoes
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add onions
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Add Ham
Add cheese about 1/4 cup per pizza
Add Mushrooms
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Top with hot sauce if you would like a little spice
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Bake for 15-25 mintues or until cheese is melted and tortilla is crispy.
These are amazingly good and taste just like pizza.
Add your own toppings to create a pizza just for you. Make it a family fun night and everyone create their own style!

Spicy Roasted Veggies

Sometimes it is hard to find a side dish that is low in calorie and filling. This side dish was by far both of those. This could easily be a meal all on its own!

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:
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Your choice of fresh veggies.
I used white mushrooms, asparagus, sweet baby peppers (yellow, orange, red), sweet green pepper, zucchini.
Wash and chunk cut all veggies.
1-2 TBL Olive Oil
Pinch of Salt and Pepper
1 tsp garlic powder
1 tsp red pepper flakes
To taste cayenne pepper

How To:
Preheat oven 400 degrees
Toss all veggies in olive oil.
Spread out evenly on a cookie sheet.
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Add all spices and toss with hands until all are coated in spices.
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Bake for 20-25 minutes or until veggies are tender. If you like them a bit more crispy turn oven to 425 degrees and bake for an additional 10-20 minutes or until the reach how you would like them cooked.
Serve and enjoy!
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Buffalo Baked Cauliflower

As you may already know spicy, Cajun, buffalo flavor is one of my favorites! It give food a whole new taste and helps me in continuing to eat healthy because every bit is SO good!

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:
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1 TBL Olive Oil
Black Pepper to taste
2 tsp Garlic Salt
1/4 Cup of your favorite Hot Suace
15-20 pieces of Cauliflower (cut and cleaned)

How to:
Preheat oven to 375 degrees
Add Cauliflower and oil to a large baggie and shake coating all cauliflower.
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Add Garlic and Pepper to baggie and shake coating all cauliflower.
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Add hot sauce to baggie and shake coating all cauliflower.
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Spread prepared cauliflower out onto a cookie sheet.
Bake for 20-25 minutes. We like our a little crispy so for the last 5-10 minutes after cauliflower is soft we turn the temp up to 400 degrees and let it brown and crisp.
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Serve as the main meal in substitution of buffalo chicken wings or as a side dish.

Homemade Easy Onion Rings

These are AMAZING! I am in love! I had to force myself to stop eating them.

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 Large Onion – Sliced
4 Cups Soy Milk
8 TBL Vinegar
2 Cups Flour
Salt and Pepper to taste
1-2 TBL Cayenne Pepper (optional)
Oil or Crisco of your choice
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How to:
Add Vinegar and Soymilk to bowl and stir well. This creates your “buttermilk”
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Separate onion slices into separate rings and add to “buttermilk”
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Cover with plastic wrap and place in fridge for 2-3 hours.
After onions have sat in “buttermilk” for 2-3 hours.
Place oil in pan.
Prepare your flour by adding cayenne, salt and pepper. Mix well.
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Oil will be ready when you sprinkle a pinch of flour into it and it sizzles.
Use tongs and scoop out 3-4 onion rings from “buttermilk”.
Quickly dip them into the flour mixture. Tossing them around a bit to coat them in flour.
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Carefully dip them into oil. Wiggle them around a bit to separate.
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Remove once golden brown.
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Repeat until all onion rings are cooked.
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Serve with our Buffalo Ranch Dip (find in our Dips section)
Enjoy! I bet you can not stop at just 1!!

Quick Fruit Salad

I love fruit of almost any kind. This is a quick easy fruit salad that can be made in advance and the longer it sits in the fridge before serving the better it is!
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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 fruit you would like.
I used apples, a banana, strawberries, and grapes.
Equal parts of lemon juice, water, and sugar.
For this I used 1/2 Cup of each lemon juice, water, and sugar.
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How To:
Peel, Slice, Dice, and Clean your fruits.
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Add your lemon juice, water, and sugar into a large bowl and mix well until sugar is dissolved.
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Now add your fruits and mix well!
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Cover with lid and place in fridge for at least 2-3 hours.
Serve and enjoy!
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Chocolate Banana and Marshmallows Crescents

This is a kid favorite!

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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.

What you need:
1 Roll Crescents
1 Container of your favorite Chocolate Icing
1 Bag Marshmallows
1 Banana
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How To:
Preheat oven following crescent instructions.
Separate all crescents.
Add 1 TBL Chocolate Icing and 1 marshmallow to a crescent.
Add 1 TBL Chocolate Icing and about 1/2 inch of the banana.
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Fold crescent roll over the mallow and/or banana and pinch tight to seal edges.
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Cook for time instruction on the crescent roll.
Serve while hot! So good! So Fast! So Easy!

BBQ Grilled Chicken on Stick – A Kid’s Favorite

These go over so well at our home! Our kids can not get enough of them! Easy and fast dinner!

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: 280 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
6-8 Boneless Skinless Chicken Tenders
BBQ Sauce
Garlic Salt
Skewers

How To:
Weave in and out of skewer.
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Pour BBQ Sauce over top.
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Sprinkle Garlic Salt on top.
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Place on Grill and brush more BBQ Sauce on them each time you flip them.
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Grill until chicken is cooled through and fork tender.
Let the kiddos eat right off the stick!
So yummy and healthy!
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Pineapple, BBQ, Grilled Chicken Kabobs

These were amazing!!! Super fast, super healthy, and so yummy!
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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: 360 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
4 Boneless Skinless Chicken Tenderloins
1 Cup Pineapple Chunks either fresh or from a can (fresh is better)
BBQ Sauce
Hot Pepper Flakes
Garlic Sale
Skewers
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How To:
Chunk cut your chicken tenders in about 1.5 inch pieces.
Add chunked chicken and pineapple pieces alternating them as you place on a skewer.
Add BBQ Sauce over chicken and pineapple.
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Sprinkle Hot Pepper Flakes and Garlic Salt over them.
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Cook on grill brushing them with BBQ Sauce each time you flip them.
Cook until chicken is cooked thoroughly and fork tender.
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Serve and enjoy! So Yummy!
**TIP: prepared the night before and soak them in pineapple juice in a covered bowl in the fridge over night for added flavor
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Corn Dog Muffins

Corndogs are an American favorite! Since our son was dx’d with food allergens we needed to find a away to still be able to enjoy this American favorite and ensure he was able to taste this American goodness with out his food allergens being a worry!

These Corn Dog Muffins taste amazing! You think you are actually eating a fair corn dog! Dip them in Mustard or Ketchup and enjoy!!!

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 counted calories on this meal yet.


What you need:

Crisco
1 1/2 Cup Flour
2/3 Cup Sugar
1/2 Cup Corn Meal
1 TBL Baking Powder
1/2 tsp salt
3 TBL butter (watch for allergens)
1 1/4 Cup Milk (soy for allergy free)
1/3 Cup Oil
1 1/2 TBL water, 1 1/2 TBL Oil, 2 tsp Baking Powder whisk together
1 pack of Hot Dots
1 mini muffin tin

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How To:
Preheat oven to 350 degrees
Cut the ends off of your hot dogs.
Cut each hot dog into 4 pieces.
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Grease your mini muffin pan well to avoid muffins from sticking or use mini muffin liners.
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Mix all dry ingredient together in a Kitchen Aid or similar mixer or just use a fork (flour, sugar, corn meal, baking powder, salt)
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Melt butter in microwave
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Mix water/oil/baking powder from bottom line of ingredients and set aside (this acts as your egg)
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Pour all wet ingredients into dry ingredients (melted butter, milk, oil, water/oil/baking powder mixture)
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Mix until all combined.
Fill each muffin cup 1/2 way full with cornbread mix.
Lay hot dog piece horizontal in each muffin cup.
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Now cover hot dogs with remaining corn bread mix.
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Bake for 35 minutes or until golden brown.
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These our so good and just like corndogs!
Enjoy!