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!

Hamburger Casserole – Crock Pot

This is wonderful for a “meat and potatoes” kind of meal. Perfect for those cold winter nights. Serve with hot baked rolls or biscuits for the perfect filling meal.

My daughter had two friends over tonight and if I get the approval of 3 12 year olds it surely has to be good!
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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: 870 (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 will need:
1 LB Ground Beef
1 Onion
5-6 Potatoes
1 Can Corn
2 full drinking cups of HOT water
Flour
Salt
Pepper
Garlic Salt
Chicken Bouillon

How to:
Brown ground beef on stove top.
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While ground beef is cooking place 3 chicken bouillon cups in a full cup of HOT water. I don’t measure my water. I just use 2 full drinking cup.
Once all ground beef is browned and cooked thoroughly remove all ground beef from skillet except for about 2 tablespoons. Leave grease in skillet.
Pour about 1/4 cup of flour into skillet. Again I don’t measure my flour just judge it by what it looks like. More flour the thicker your gravy will be. The less flour the more watery the gravy will be.
Turn your heat up to med-high.
Shake some salt and pepper over flour to taste. Take a fork and mix flour into grease quickly until all flour is a brown color and just starts to sizzle. Not to long or you will burn the flour.
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Take your drinking glass of with bouillon into skillet with heat still at med-high.
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Use your fork to continually mix/stir scrap the bottom of the pan to ensure nothing is sticking.
At same time make sure your bouillon cubes are dissolved if not use fork and crush them and break them up.
Pour second cup of water into skillet still stirring/mixing.
Turn heat up to almost high.
Let it boil for a few minutes.
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It will begin to thicken quickly with high heat. Stir always so it doesn’t burn on the bottom of the skillet.
Once gravy has reached your desired thickness remove from heat.

Peel and chunk cut your potatoes. Bigger chunks the better.
Quarter your onion.
Turn crock pot on high.
Add about 1/4 inch of gravy to the bottom of crock pot.
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Then add browned ground beef, potatoes, corn, onions.
Shake in some garlic salt, salt, and pepper to taste.
Stir to incorporate all together.
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Cook on high 5-6 hours or until potatoes are tender.
ENJOY! ❤

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Steak Tacos – Crock Pot

Yet again another easy, fast, delicious meal. My kids gave this an A+++
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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: 858 for 3 steak tacos (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 will need:
Flour Tortilla Shells
6-8 Round Steaks equally about 2.5 lbs
2 Taco Seasoning Packets
2 Cups Water
Shredded Cheese (dairy free for allergy concerns) (no allergy: Mexican Shredded Cheese)
Lettuce
Tomato
Taco Sauce
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How to:
Dump both seasoning packets of taco seasoning and two cups of water into crock pot.
Add all steaks to crock pot.
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Cook on high for 6 hours or until fork tender and cooked thoroughly.
Remove from crock pot and shred.
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Return to crock pot for about 1 hour on low.
Time to EAT!
Take your tortilla and add taco steak and topping of your choice – follow package guidelines for serving sizes to maintain your calorie counts.
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Simple and easy meal the whole family will love!

BBQ Pork Chops – Crock Pot

These chops are so tender and filled with flavor! A huge hit with our family!
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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.

Calorie count: I have not counted calories yet for this meal.

What you will need:
4-6 Boneless Pork Chops
1-2 Bottles of BBQ (your choice) (we use Sweet Baby Ray’s)
1 onion
Garlic Salt

How To:
Slice onion in to 4-6 slice (1 per chop)
Cover bottom of Crock pot about 1/2 inch with BBQ sauce
Now layer one row of chops on bottom of crock pot, place onion slice on top of each chop, shake garlic salt on top of each chop, cover that layer with bbq sauce. Repeat until all chops are used.
Add more bbq to cover completely. I always add water to the bbq bottle, screw lid back on shake, then dump on top.
Cook on high 4-6 hours until chops are fork tender and cook through. (time will depend on your crock pot)

These chops are so tendered and filled with flavor! Enjoy!

Flaming Chicken Buffalo Quesadilla Crock Pot

You have to LOVE spicy to love this meal.  First time making it and I have to say my husband devoured it and I had to take some of the chicken off as it was making me shoot flames out of my mouth!
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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.

Calorie count: 580 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories.

What you will need:
2-4 Boneless Skinless Chicken Breast
1 cup water
1 cup Hot Sauce (brand of your choice)
Cayenne Pepper Seasoning
Flour Tortilla Shells
Shredded Cheese (dairy free for allergy concerns) (no allergy: Mexican Shredded Cheese)

How To:
Turn on crock pot to high.
Pour water and hot sauce into crock pot.
Add chicken breast to crock pot (mine where frozen)
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Cook on high for 3-4 hours or until fork tender and thoroughly cooked through.
Remove breasts from crock pot and shred with two forks.
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Return to crock pot for 1-2 hours on low.

Now it is time to make the quesadilla.
Pre heat over to 350 degrees
Lay your tortilla on a cookie sheet and add your shredded chicken breast (making sure there isn’t to much liquid) evenly over tortilla.
Add 1/2 cup shredded cheese over chicken
Place second tortilla shell over cheese.
Bake for about 10 minutes or until edges of tortilla are golden brown.

Remove from oven and serve.

We served with tortilla chips and salsa for a total of 750 calories for the entire meal.!
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