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!

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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
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How To:
Mix all ingredients except cucumbers and onions until sugar is dissolved.
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Add Celery Seed.
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Add cucumbers and onions. Toss well.
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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.

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.

2

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.
9
Spread Spaghetti Sauce over tortillas
8
Add spinach leaves
7
Add sweet mini peppers
1
Add cherry tomatoes
6
add onions
5
Add Ham
Add cheese about 1/4 cup per pizza
Add Mushrooms
4
Top with hot sauce if you would like a little spice
3
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, jalapeƱos, 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.