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.

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.

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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.

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.
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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!

Easy Skinny Chicken Salad

Chicken Salad is one of my hubs favorite foods. So I needed to be able to make this for him in a healthy way. I got the thumbs up from him on this Easy Skinny Chicken Salad! Of course it is already packed for his lunch tomorrow.

This is NOT an allergy free meal.

I have not taken a calorie count on this meal.
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What you need:
1 TBL Chives
1 TBL Digon Mustard
1/4 tsp Garlic Salt with Parsley
1/4 tsp Onion Powder
1/4 Sugar
1 tsp Lemon Juice
Salt and Pepper to taste
1/2 Cup Plain Greek Yogurt
2 Large Boneless Skinless Chicken Breasts or 1 very large breast
1 TBL Olive Oil
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How to:
Preheat oven to 400 degrees
Add olive oil to glass baking dish
Cook Chicken breast until fork tender and cooked through
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Allow chicken to cool and shred with two forks.
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Combine all other ingredients into a bowl.
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Mix all ingredients well.
Add shredded chicken.
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Combine chicken into other ingredients until well mixed.
Refrigerate until ready to eat.
You can add any toppings of your choice: lettuce, tomatoes, cucumbers, cheese, etc.
You may also mix in celery, apples, raisins, soynuts etc.
Serve on bread, toast, buns, cucumbers, crackers, possibilities are endless!
Enjoy ❤
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Veggie Fried Rice

I love fried rice in any version! This was amazing! I had to have seconds!

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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1/4 Head of Cabbage sliced thin
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2 TBL Minced Garlic
2 TBL Olive Oil
1 Medium Onion Diced
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2-3 TBL Soy Sauce
1 Container Mushrooms of your choice quartered or halved
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1 Cup Frozen Mixed Veggies
2 Servings Sized Instant Brown Rice cooked following box directions and refrigerated for 1 hour before use.
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How to:
Add oil to large skillet.
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Add garlic to skillet and simmer until fragrant.
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Add onion, cabbage, and soy sauce.
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Mix well and simmer until onions and cabbage just start to become tender.
Add mushrooms
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Mix well.
Cook until mushroom, cabbage, and onion reach tenderness of your choice. I like my cabbage still a bit crunchy.
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Add in frozen mixed veggies.
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Mix well and cook until veggies are warmed and slightly cooked.
At this point if you would like add more soy sauce to taste.
Now add precooked/chilled rice.
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Mix in well.
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Continue to cook on low stirring often. Again you may add more soy if you would like.
Cook until it looks right to you. Everyone enjoys their fried rice different so eye ball it!
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Optional to add a meat of your choice. Optional if you like it spicy add in a little cayenne pepper seasoning!
Serve and enjoy! You will want seconds!

Homemade Easy Onion Rings

These are AMAZING! I am in love! I had to force myself to stop eating 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: I have not taken a calorie count on this yet.

What you need:
1 Large Onion – Sliced
4 Cups Soy Milk
8 TBL Vinegar
2 Cups Flour
Salt and Pepper to taste
1-2 TBL Cayenne Pepper (optional)
Oil or Crisco of your choice
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How to:
Add Vinegar and Soymilk to bowl and stir well. This creates your “buttermilk”
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Separate onion slices into separate rings and add to “buttermilk”
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Cover with plastic wrap and place in fridge for 2-3 hours.
After onions have sat in “buttermilk” for 2-3 hours.
Place oil in pan.
Prepare your flour by adding cayenne, salt and pepper. Mix well.
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Oil will be ready when you sprinkle a pinch of flour into it and it sizzles.
Use tongs and scoop out 3-4 onion rings from “buttermilk”.
Quickly dip them into the flour mixture. Tossing them around a bit to coat them in flour.
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Carefully dip them into oil. Wiggle them around a bit to separate.
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Remove once golden brown.
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Repeat until all onion rings are cooked.
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Serve with our Buffalo Ranch Dip (find in our Dips section)
Enjoy! I bet you can not stop at just 1!!

French Dip – Crock Pot

This is BEYOUND amazing! Mouth watering and leave you wanting more!
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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: 444 including the hoagie bun we used (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:
3 lb Round Beef Roast
2 Cans Beef Brooth
2 TBL Worchester Sauce
1/4 Cup Soy Sauce
2 small cans Mushrooms
1 Medium Onion
1 Clove Garlic chopped
1/2 tsp Chili Powder
1/4 tsp Paprika
Ground Cracked Pepper

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How To:
Slice onion and pull rings apart and lay in bottom of crock pot on high.
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Pour one can of beef broth into crock pot.
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Add Worchester Sauce, Soy Sauce, garlic, paprika, chili into crock pot
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Add both cans of mushrooms to crock pot.
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Cover Beef with cracked pepper to taste.
Pour second can of beef broth into crock pot.
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Cook on high for 6-8 hours until beef is cooked through and fork tender.
Shred with two forks and return to crock pot for 1 hour on low.
Serve on bun of your choice toasted.
Dip out some of the “sauce” and serve with French dip to dip your sandwich in.
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Add cheese if you would like.
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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 – Stove Top

Nothing is better than a big bowl of chili on a cold fall or winter night!

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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: 400 (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 Can Tomato Juice
2 Cans Diced Tomatoes
2 Packets French’s Original Chili Seasoning
1 Medium Onion diced
2 lbs Ground Beef
Water
Macaroni Noodles (optional)

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How To:
Brown ground beef with diced onion in skillet.
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While beef is browning take your large pot and pour in both cans of diced tomatoes and 1 packet of French’s chili seasoning.
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Stir to combine well.
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Once beef is thoroughly cooked drain well.
Return beef to skillet and add about 1/4-1/2 can of tomato juice and second French’s chili seasoning packet.
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Mix thoroughly and cook on low for about 2-3 minutes
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Now add beef mixture to pot of diced tomato mixture.
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Stir well.
Pour in remaining tomato juice.
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Add water to empty tomato juice can and fill pot almost to brim.
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All to simmer on stove for 4-5 hours on low.
Chili will thicken over time.
If you are using Macaroni Noodles, 30 minutes prior to eating turn chili to med-high and allow to boil.
Add 1 cup of Macaroni Noodles.
Stir often to avoid burning to bottom of pan.
Cook until noodles are tender.
Remove from heat.

Serve and Enoy!
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Guacamole Dip

This dip is amazing for chips, veggies, spreads, sandwiches, toppings, and so much more!

Quick and easy makes enough to keep in the fridge for a week worth of yumminess!

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: 50 TBL (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:
2 avocados – Skin and seed removed and chopped into small pieces
1/4 Medium Onion – chopped
1/2 – large tomato – chopped
1 – Glove Garlic – chopped
1/2 – Tsp Salt
1/4 – 1/2 tsp pepper
2 – TBL Lime Juice

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How to:
Add avocado, lime juice, and garlic to food processor. Blend until smooth or the consistency you like.
Once consistency you like is reached add remaining ingredients. Blend until well incorporated.

As you go along add more of anything you would like to give it the taste you would like. This is a recipe that you can add to, remove ingredients, or change up any way you would like.

TIP: Guacamole tends to turn brown in fridge after making. Add a piece of plastic wrap over guacamole and seal it by allowing the plastic wrap to touch all of the guacamole not allowing air to reach the guacamole while inside the storage bowl. Then add a lid to the bowl and store in fridge.