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.

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!

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.

What you need:

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.

Spread Spaghetti Sauce over tortillas

Add spinach leaves

Add sweet mini peppers

Add cherry tomatoes

add onions

Add Ham
Add cheese about 1/4 cup per pizza
Add Mushrooms

Top with hot sauce if you would like a little spice

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!

Chicken Enchilada – Allergy Free – Healthy –

I love, love, love Mexican style foods! Enchilada’s are one of my all time favs!
Here is a quick easy recipe to help with that Mexican craving we all get!

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:
Flour Tortilla
1 Jar Salasa
7-8 Boneless Skinless Chicken Breast
1/2 Cup Hot Sauce
5-10 Jalapenos
2 Sweet Bell Peppers (washed and diced)
1 packets Taco Seasoning
2 tsp Garlic Salt
2 cans Enchilada Sauce
Black Olives (optional)
Black Beans (optional)
Dairy Free Cheese (optional)
Any additional toppings of your choice

How To:
Combine salsa, jalapeños, hot sauce to crock pot on high.

Lay frozen chicken breast on top.
Add garlic and taco seasoning to top of chicken.

Cook in crockpot on high for about 6-8 hours.
After chicken is cooked through and fork tender.
Remove chicken from crock pot and shred with two forks
Return to crock pot for about 30 mins – 1 hour.
Preheat over for 375 degree
Take a glass casserole style dish and empty one can of enchilada sauce into dish.
Take a tortilla shell and fill with shredded chicken from crockpot.

Continue until all shredded chicken is used.

Add the second can of enchilada sauce over top of all stuffed tortillas.

Add olives, cheese, black beans, etc to the top.

Bake for approx. 45 minutes or until heated through and cheese is a bit crispy.

Serve with your choice of toppings or as is!
Enjoy!

Sauteed Potatoes and Ham Pita

This is perfect to fill the need for some meat and potatoes but still staying a wee bit healthy and low calorie.

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 med/lg potatoes peeled and diced
Diced Cooked Ham

2 TBL Olive Oil
2 tsp chives
2 tsp minced garlic
Pepper to taste
If you like it spicy add a dash or two of cayenne pepper

How To:
Add oil and all spices to sauce pan.
Simmer on low until garlic is fragrant.
Add in diced potatoes on med heat.

Sautee / cook potatoes until about 1/2 through their tenderness.
Add cubed cooked ham.


Continue cooking until ham gets a little golden brown in spots and potatoes are tender to fork.

Stir often while cooking.
Divide amongst 4 pita halves and serve!

You can add in dairy free cheese if you would like before stuff the pita with potatoes and ham.
So filling and so yummy! Great for left overs and reheat for quick lunches.

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:

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.

Add all spices and toss with hands until all are coated in spices.


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!

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:

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.

Add Garlic and Pepper to baggie and shake coating all cauliflower.

Add hot sauce to baggie and shake coating all cauliflower.

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.

Serve as the main meal in substitution of buffalo chicken wings or as a side dish.

Brown Sugar Candied Carrots – Crock Pot

I love candied carrots! This was simply and so yummy!

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 bag Baby Carrots
2 TBL Spoons Butter (allergy free)
1/2 Cup Light Brown Sugar
Pinch of Salt

How To:
Add all ingredients to the crockpot.

Mix well and chop up butter.

Turn on low and cook for 4-5 hours or until carrots are tender.

Veggie Fried Rice

I love fried rice in any version! This was amazing! I had to have seconds!

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:

1/4 Head of Cabbage sliced thin

2 TBL Minced Garlic
2 TBL Olive Oil
1 Medium Onion Diced

2-3 TBL Soy Sauce
1 Container Mushrooms of your choice quartered or halved

1 Cup Frozen Mixed Veggies
2 Servings Sized Instant Brown Rice cooked following box directions and refrigerated for 1 hour before use.

How to:
Add oil to large skillet.

Add garlic to skillet and simmer until fragrant.

Add onion, cabbage, and soy sauce.

Mix well and simmer until onions and cabbage just start to become tender.
Add mushrooms

Mix well.
Cook until mushroom, cabbage, and onion reach tenderness of your choice. I like my cabbage still a bit crunchy.

Add in frozen mixed veggies.

Mix well and cook until veggies are warmed and slightly cooked.
At this point if you would like add more soy sauce to taste.
Now add precooked/chilled rice.

Mix in well.

Continue to cook on low stirring often. Again you may add more soy if you would like.
Cook until it looks right to you. Everyone enjoys their fried rice different so eye ball it!

Optional to add a meat of your choice. Optional if you like it spicy add in a little cayenne pepper seasoning!
Serve and enjoy! You will want seconds!