Kickin’ Swiss Grilled Chicken

If you don’t know by now I love spicy!

This is not allergy free. To be allergy free simply remove the swiss cheese. Be sure to read all ingredients.

I have not taken a calorie count.

What you need:
1 Bottle of Hot Sauce
1 TBL Minced Garlic
1 Packet of Taco Seasoning
1 tsp Crushed Red Peppers
3-4 Chicken Breast
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How to:
Add everything to a large zip lock baggie except taco seasoning.
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Close baggie and rub chicken well.
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Sprinkle taco seasoning over chicken.
Reclose bag and rub again.
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Allow chicken to marinate over night.
Grill and place a piece of swiss cheese over top and serve!

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!

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

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How To:
Combine salsa, jalapeños, hot sauce to crock pot on high.
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Lay frozen chicken breast on top.
Add garlic and taco seasoning to top of chicken.
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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.
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Continue until all shredded chicken is used.
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Add the second can of enchilada sauce over top of all stuffed tortillas.
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Add olives, cheese, black beans, etc to the top.
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Bake for approx. 45 minutes or until heated through and cheese is a bit crispy.
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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
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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.
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Sautee / cook potatoes until about 1/2 through their tenderness.
Add cubed cooked ham.
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Continue cooking until ham gets a little golden brown in spots and potatoes are tender to fork.
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Stir often while cooking.
Divide amongst 4 pita halves and serve!
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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 Chicken Taco Soup – Crockpot

This is a nice meal for a fall night or cold winter night.

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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3 Cans Chicken Broth
1 Can Tomato Sauce
1 Can Corn
1 Can Black Beans
2 Cans Diced Tomatoes
6 – 8 Frozen Chicken Tenders
1 Pack Taco Seasoning
Cayenne Pepper to taste optional
Jalapeños optional
Corn chips optional
Shredded cheese optional
Sour Cream optional
Jalapenos optional

How to:
Drain and rinse black beans and drain corn.
Add all 3 cans of chicken broth to crockpot and mix in taco seasoning and cayenne pepper if you are using it.
Add all remaining ingredients to crock pot.
Add chicken breast.
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Cook on high until chicken is cooked through and fork tender. About 6 hours.
Remove chicken and shred with two forks.
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Return to crockpot for about 1 hour on low.
Serve with toppings of your choice – serve and enjoy!!
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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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Tomato Potato Skins

Who does not like potatoes! Here is a way to enjoy them with a little less guilt!

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: 150 (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.
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What you need:
4-6 Potatoes cleaned
1 Large tomato diced
Garlic Salt
Ground Cracked Pepper
Toppings of your choice

How to:
Preheat oven to 375 degrees
After cleaning your potatoes wrap in plastic wrap and microwave for about 10 minutes. Do not over cook them.
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Allow potatoes to cool while you are dicing the tomato.
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Cut potatoes in half and lay on cookie sheet.
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Now it is time to scoop the middle out of the potatoes.
Take a spoon and insert into potato about 1/8 – 1/4 of an inch away from the edge of potato going around the potato and following its shape. Be sure not to go to far down either. Then scoop out the center.
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Sprinkle in Garlic Salt and Cracked Pepper.
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Spoon in diced tomatoes.
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Add toppings of your choice. We did shredded cheese and a little bacon bits.
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Bake for 15-25 minutes or until potatoes are crispy enough for you.
We topped with Buffalo Ranch Dip. See recipe in our Dips section.
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Hot Dog Coney Sauce – Crock Pot

Nothing like a Coney Dog or as some call it a Chili Dog. These are a weakness for me and sometimes I just have to have 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: 897 for two coney dogs with coney sauce, buns, hot dogs, onion, and cheese (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.

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What you need:
1 lb Ground Beef
1 Large Onion Diced
2 oz Cans Tomato Sauce
Sugar
Mustard
Garlic Powder
cayenne Powder
Chili Powder
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How To:
Brown ground beef and onion in skillet until thoroughly cooked.
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Drain grease and run hot water over cooked ground beef while in strainer to remove excuse fat.
Return to skillet.
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Add tomato sauce to skillet.
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Mix well.
Now is time to all all remaining ingredients. I do not measure these – I eyeball them and add them to taste. Taste as you go. You do not want it super sweet so do not over do the sugar. You do not want it super sour so watch the mustard. Increase or decrease cayenne and chili powder to achieve the desired spice you would like.
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Mix and mix and mix until well combined.
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Add to crock pot on low for 3-4 hours.
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Add your favorite toppings and enjoy!
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You can cook your hot dogs in a separate crock pot as well. Makes this a super easy lunch or dinner and increase your recipes for a large get together! Search for our Hot Dog Crock Pot recipe for how to.

Chili Casserole

What do you do with all of the left over chili? Well, make a casserole of course!
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This is beyond simple and an easy way to use up left overs.

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:
Left over Chili
Shredded Mexican/Cheddar/Mozzarella Cheese (dairy free – watch for allergens)

How to:
Before packing up your chili to be stored in the fridge after having it for a dinner bring it to a boil on the stove top.
Add more macaroni noodles enough to use up most of the juice in your chili. Stir often to avoid it from burning to bottom of pot.
Boil until noodles are done.
If you happen to have added to many noodles (like I do from time to time) just add a bit more water as it is boiling.
Allow to cool.
Place in a storage bowl and put in fridge until the next night.

Preheat over 350 degrees
Scoop chili out of storage bowl and into a casserole dish.
Sprinkle cheese over top.
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Bake for 45 minutes
Remove from oven and serve!
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YUMM! Fast and East! Enjoy ❤
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Baked Potato Chips – Oven Baked

Not quit a chip not quit a baked potato! These are delicious! Perfect side dish for almost any meal!

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: 220 for just potato/butter/seasoning from cooking – 520 if you add toppings like mine (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.

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What you will need:
Preheat oven to 425 degrees
4-6 Medium Sized potatoes
Butter (dairy free) (if dairy free is not needed us regular butter)
Bacon Bits (dairy free) (if dairy free is not needed us regular)
Salt
Pepper
Seasoned Salt or Garlic Salt
Toppings Optional:
Use any topping you would like
We used: Ranch, Cheese, Bacon Bits (all dairy free)
Supplies needed:
Two Butter Knifes
Cutting Board
Sharp knife
Lay your two butter knifes on your cutting board.
Place potato between knifes.
Use your sharp knife and slit potato in small slices until your knife hits the butter knifes.
Do this the length of the potato ensuring you don’t cut through the potato.
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Place potatoes in a baking dish of your choice.
Add just a bit of butter into 2-3 of the slit/slice marks on each potato
Add just a bit of bacon bits into 2-3 of the slit/slice marks on each potato
Sprinkle Seasoning Salt, Salt, Pepper over each potato
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Bake for 45 minutes or until center of potato is almost fork tender and bottom of potato is a almost crispy.
Increase oven temperature to 450 degrees bake for an additional 15-20 minutes.
Centers should be fork tender and bottoms should be crispy.
Add toppings of your choice or eat as is.
Enjoy!
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