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 Cole Slaw

I am extremely picky with my Cole Slaw. I haven’t made it in years. It just sounded good for today and I needed a no mayo (egg/dairy) recipe. This slaw rocked! I will be making this many more times for sure. Cook outs will rock with this side dish!
Took me all of 10 minutes to make! 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:
1 lb bag Cole Slaw Mix
2 tsp dry mustard
1 tsp celery seed
5 TBL vegetable oil
6 TBL Apple Cider Vinegar
6 TBL Sugar
1/2 Cup Distilled Vinegar

How to:
Add all ingredients to sauce pan except slaw mix over medium/high heat until sugar is dissolved.

Dump slaw mix into bowl.

Pour mixture over slaw mix and toss well.

Cover and place in fridge. Stir every few hours until served.

This is so good! Sweet and Tangy taste with every bite!

Grilled Veggie Kabobs

We have been grilling a TON of veggie kabobs lately. Almost with very meal. You can make these to fit your tastes. Tonight we did mushrooms only! Yum!

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:
Veggies of your choice
Examples:
Onion, Mushrooms, Zuchinni, Carrots, Sweet Peppers, Spicy Peppers, Potatoes, Asparagus, tomato, etc.
Worchester Sauce
Garlic Salt
Olive Oil

How To:
Prepare all veggies by washing, slicing, and chunk cutting.
Place all prepared veggies in a large bowl.
Add some (I do not measure you do not need a lot just enough to coat) olive oil and garlic salt.
Toss with hands.
Now add Worchester sauce and toss with hands. I add quite a bit of this.
Layering veggies of your choice on your Kabob.
Sprinkle one more time with garlic salt.
Grill until veggies are tender/cooked to your taste.

Dry Rub – Rotisserie Chicken Breast – Crock Pot

Nothing like the flavor of a rotisserie chicken. I think I have came close to making a healthier version to get this flavor. Hubs liked it and kiddos liked it so either way it was a success 🙂

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:
4-8 boneless skinless chicken breast – thawed
paprika
onion powder
garlic salt
chili seasoning
foil

How to:
Start by rolling foil into balls to cover bottom of crock pot.

I do not measure my spices. I simply add enough to the mixing bowl that I think will be able to cover the amount of chicken breast I am making. If its not enough I make more.

Mix spices together well.
Heavily coated both sides of the chicken breast.

Lay coated chicken on top of foil balls in crock pot. This allows the chicken to be raised up and not sitting in its own juices during cooking creating the “rotisserie” style chicken.

Cook on low for about 4-6 hours or until chicken is fork tender and cooked through.

You may add or alter the spices any way you would like to create the taste you are looking for.
Serve and enjoy!

Use left overs for salads, chicken salad, and so much more!

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!

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.