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
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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 🙂
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Mix all 3 very well together.
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Spoon cheese mixture into peppers.
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Bake until cheese is golden brown on top.
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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!
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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
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How to:
Turn crock pot to high
Add onion to bottom of crock pot
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Add peppers
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Add frozen chicken breast.
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Cover Chicken with Taco seasoning.
Once chicken is cooked through and fork tender remove from crockpot and shred with two forks.
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Return to crock pot and stir well.
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Cook on low for about another hour.
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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!
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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:
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
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How to:
Start by making your noodles.
Add flour, baking powder, butter and salt to mixing bowl.
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Piece apart butter.
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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.
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Add more flour little at a time if you add to much milk until you get back to a non sticky dough.
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Prepare your rolling surface and rolling pin with flour.
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Break dough into 1/3 or 1/4 sections and begin to roll out.
Sprinkle with a bit of flour.
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Prepare a plate with flour to lay cut dumplings on.
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Use a pizza cutter to cut your dumplings
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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.
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Now add 3 cubes chicken bouillon and water until pot is about 3/4 the way refilled.
Bring to rolling boil.
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Add salt and pepper to taste.
Now it’s time to start adding dumplings.
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Add one dumpling at a time stirring the pot every 5 or so dumplings.
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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.
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Cook for about 20 – 30 more minutes.
Serve and enjoy!
We love these dumplings!

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!

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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:
1 Rack of Ribs
2-3 TBL Worchester Sauce
1-2 Bottle of your BBQ Sauce
1 TBL Minced Garlic
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How to:
Mix all ingredients into crockpot. Save about 1/4 bottle of BBQ Sauce.
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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.
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Cover with remaining BBQ Sauce.
Flip rib sections around to cover them in sauce.
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Turn on high and cook 6-8 hours.
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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.
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Serve and enjoy! These are finger licking good!
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Spicy Chicken Tacos – Crock Pot

Anything Mexican is my favorite! We love taco night! As we are trying to be a bit more healthy ground beef wasn’t doing the trick tonight! So why not CHICKEN!

These are amazing!

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: 500 (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:
4-6 Boneless Skinless Chicken Breast
1 Can Diced Tomatoes
1 Cup Corn
1 Cup Salsa
1 Packet Taco Seasoning
2 tsp Red Pepper Flakes
1 tsp Cayenne Pepper
Onion diced (optional)
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How To:
Turn Crock Pot on high.
Place frozen chicken breast in bottom of crock pot.
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Pour taco seasoning over all chicken breast coating them well.
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Sprinkle chicken with hot pepper flakes and cayenne pepper.
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Add canned diced tomatoes to crock pot. Do not drain them.
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Add cup of salsa.
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Add cup of corn.
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Cook for 6-7 hours.
Shred chicken with two forks and return to crockpot for 30 minutes on low.
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Fill tortilla shells to with chicken taco add toppings of your choice and enjoy!
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Steak Fajita – Crock Pot

Mouth watering goodness! Those are three words that describe this meal perfectly! So good! Quick and Easy!
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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: 782 (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 Eye of Round Steaks – remove fat and cut into stripes
1 Yellow Bell Pepper – deseeded and cut in strips
1 Green Bell Pepper – deseeded and cut in strips
1 Red Bell Pepper – deseeded and cut in strips
1 Medium Onion – slice – cut each slice in half – separate all pieces
1 Clove Garlic – Minced
3 TBL Lemon Juice
2 TBL Oil
2 tsp Seasoned Salt
1 tsp Chili Powder
1 tsp Red Pepper Flakes
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Add oil to skillet, cook steak strips on med-low and brown just outside of steak.
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At same time add lemon, seasoned salt, garlic, chili powder, red pepper flakes to crock pot on low. Stir together to combine well.
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Once steak strips are browned on outside dump steak and pan drippings into crock pot on low. Stir to coat steak with seasonings already in crock pot.
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Let sit in crock pot for 2-4 hours pending how your crock pot cooks. Just before steak is fork tender add red, green, yellow bell peppers and onions strips to crock pot.
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Stir peppers and onions with steak and seasonings. Let cook on high for 1 – 1 1/2 hours or until peppers and onions are tender.

We made guacamole (see recipe in Dips section) to lightly spread on our tortillas!
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Then topped that with a bit of salsa!
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Scoop out your yummy fajita add to tortilla and ENJOY!
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