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!

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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:
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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, 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!

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:
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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.
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Add Garlic and Pepper to baggie and shake coating all cauliflower.
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Add hot sauce to baggie and shake coating all cauliflower.
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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.
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Serve as the main meal in substitution of buffalo chicken wings or as a side dish.

Cajun Chicken Salad

I can not get enough spicy foods lately. This Cajun Chicken Salad hit the spot perfectly!

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:
Baby Spinach Leaves
Cherry Tomoatoes (whole)
Mini Sweet Peppers (cored and chunked)
Cucumbers (peeled and diced)
Green Onions (cleaned)
Shredded Cheese
2 Boneless Skinless Chicken Breast
1/2 Cup Hot Sauce (your choice)
2 TBL Cajun Seasoning

How To:
Combine Hot Sauce, Cajun Seasoning, and Frozen Chicken Breast into a large zip lock baggies.
Allow chicken to thaw in baggie. Marinate for at least 2 hours best if left in fridge over night.
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Time to cook!
Preheat oven to 400 degrees.
Bake chicken until fork tender and cooked through.
Time to prepare your salad.
Add spinach leaves and cherry tomatoes to bowl.
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Add sweet peppers.
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Add diced cucumbers.
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Add green onions.
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Add shredded cheese.
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Now add dressing of your choice. I used 2 TBL of Buffalo Ranch Dip (see dips section for recipe)
Once chicken has finished cooking either slice or dice (your choice) and add to salad.
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Hot Wings – Crock Pot

This meal is fit for the king of our house! He is a chicken wing maniac!

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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: 300 (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:
1 Bag Frozen Wings and Drumlettes
1 Bottle of your favorite Hot Sauce (watch for allergens)
2 TBL Worchester Sauce (watch for allergens)
2-4 TBL Butter (watch for allergens)
2 Garlic Cloves Minced

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How To:
Add all ingredients to crock pot and set to high.

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Lay frozn wings and drumlettes over mixture.

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Stir to coat chicken.
Cook on high for 3-4 hours or until cooked thoroughly.
Serve with Buffalo Ranch Dip on the side (see Dips)
Serve and Enjoy!
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