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

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How to:
Preheat oven to 400 degrees
Line cookie sheet with foil for easy clean up.
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Add all ingredients into bowl and mix well.
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Open your single serving fish filets.
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Bread both sides of filet in cornflake crumb mixture coating well.
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Lay on cookie sheet and sprinkle a bit more crumb mixture on top of each filet.
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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.
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Serve and enjoy!

BBQ Pork Chops – Crockpot

Who does not like RIBS! The messier the better! Ribs are one of my signature meals. I typically make them in the oven first then grill. I wanted something different so played around with my crockpot and ribs. My grilled ribs are a favorite of our friends and family. I can not wait to share my crockpot ribs with friends and family now! They turned out amazing! If I must admit better than my grilled ribs!

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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:
1 Rack of Ribs
2-3 TBL Worchester Sauce
1-2 Bottle of your BBQ Sauce
1 TBL Minced Garlic
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How to:
Mix all ingredients into crockpot. Save about 1/4 bottle of BBQ Sauce.
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Slice your ribs into 3-4 rib sections and place in crock pot. Do not allow ribs to sit on each other.
Stand them up on edges and against wall of crock pot.
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Cover with remaining BBQ Sauce.
Flip rib sections around to cover them in sauce.
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Turn on high and cook 6-8 hours.
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Preheat oven to broil.
Once ribs are cooked through remove from crock pot and place on foil lined cookie sheet.
Cover ribs with BBQ sauce from the second bottle.
Broil for approx. 10 mintues or until BBQ Sauce begins to bubble and slightly carmelize.
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Serve and enjoy! These are finger licking good!
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Tomato Potato Skins

Who does not like potatoes! Here is a way to enjoy them with a little less guilt!

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: 150 (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:
4-6 Potatoes cleaned
1 Large tomato diced
Garlic Salt
Ground Cracked Pepper
Toppings of your choice

How to:
Preheat oven to 375 degrees
After cleaning your potatoes wrap in plastic wrap and microwave for about 10 minutes. Do not over cook them.
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Allow potatoes to cool while you are dicing the tomato.
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Cut potatoes in half and lay on cookie sheet.
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Now it is time to scoop the middle out of the potatoes.
Take a spoon and insert into potato about 1/8 – 1/4 of an inch away from the edge of potato going around the potato and following its shape. Be sure not to go to far down either. Then scoop out the center.
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Sprinkle in Garlic Salt and Cracked Pepper.
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Spoon in diced tomatoes.
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Add toppings of your choice. We did shredded cheese and a little bacon bits.
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Bake for 15-25 minutes or until potatoes are crispy enough for you.
We topped with Buffalo Ranch Dip. See recipe in our Dips section.
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Chili Casserole

What do you do with all of the left over chili? Well, make a casserole of course!
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This is beyond simple and an easy way to use up left overs.

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 counted calories on this meal yet.

What you need:
Left over Chili
Shredded Mexican/Cheddar/Mozzarella Cheese (dairy free – watch for allergens)

How to:
Before packing up your chili to be stored in the fridge after having it for a dinner bring it to a boil on the stove top.
Add more macaroni noodles enough to use up most of the juice in your chili. Stir often to avoid it from burning to bottom of pot.
Boil until noodles are done.
If you happen to have added to many noodles (like I do from time to time) just add a bit more water as it is boiling.
Allow to cool.
Place in a storage bowl and put in fridge until the next night.

Preheat over 350 degrees
Scoop chili out of storage bowl and into a casserole dish.
Sprinkle cheese over top.
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Bake for 45 minutes
Remove from oven and serve!
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YUMM! Fast and East! Enjoy ❤
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Baked Potato Chips – Oven Baked

Not quit a chip not quit a baked potato! These are delicious! Perfect side dish for almost any meal!

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: 220 for just potato/butter/seasoning from cooking – 520 if you add toppings like mine (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:
Preheat oven to 425 degrees
4-6 Medium Sized potatoes
Butter (dairy free) (if dairy free is not needed us regular butter)
Bacon Bits (dairy free) (if dairy free is not needed us regular)
Salt
Pepper
Seasoned Salt or Garlic Salt
Toppings Optional:
Use any topping you would like
We used: Ranch, Cheese, Bacon Bits (all dairy free)
Supplies needed:
Two Butter Knifes
Cutting Board
Sharp knife
Lay your two butter knifes on your cutting board.
Place potato between knifes.
Use your sharp knife and slit potato in small slices until your knife hits the butter knifes.
Do this the length of the potato ensuring you don’t cut through the potato.
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Place potatoes in a baking dish of your choice.
Add just a bit of butter into 2-3 of the slit/slice marks on each potato
Add just a bit of bacon bits into 2-3 of the slit/slice marks on each potato
Sprinkle Seasoning Salt, Salt, Pepper over each potato
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Bake for 45 minutes or until center of potato is almost fork tender and bottom of potato is a almost crispy.
Increase oven temperature to 450 degrees bake for an additional 15-20 minutes.
Centers should be fork tender and bottoms should be crispy.
Add toppings of your choice or eat as is.
Enjoy!
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Amazing Brown Sugar Bacon Wrapped Chicken – Oven Baked

OH! MY! This was the most delicious meal! So many flavors in each and every bite! This was a HUGE hit with our kids! So so Good! This is will be a regular meal for sure!
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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: 310 (for two chicken tenders) (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:
6-8 Boneless Skin Chicken Breast Tenders
6-8 Slices of Thin Sliced Bacon
1/2 Cup Light Brown Sugar
Red Pepper Flakes
Salt
Pepper

How to:
Preheat oven to 425 degrees
Wrap each chicken tender with 1 slice of bacon
Lay in something similar to what I used a corning ware casserole dish.
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Sprinkle Red Pepper Flakes, Salt, and Pepper over all bacon wrapped chicken tenders.
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Add Brown Sugar to each bacon wrapped chicken tender.
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Place on top shelf of oven.
Set timer for 20 minutes.
Flip bacon wrapped chicken tenders over to other side.
Set timer for another 20 minutes
When timer goes off you will have a quit a bit of grease in bottom of casserole dish. Scoop or spoon out almost all grease.
Return them to the oven.
Increase temperature to 450 degrees
Set timer for 10 minutes
Flip bacon wrapped tenders over.
Set timer for another 10 minutes.
At this point if your bacon is as crispy as you would like stop cooking.
With the increase temp the bottom of the casserole dish will blacken from the brown sugar. This is ok and will not affect the chicken.
If bacon is not as crispy as you would like repeat the flipping of your bacon wrapped chicken tenders in 5 minute intervals until desired crispiness is reached.
Serve and Enjoy!
These are simply amazing! The flavor is out of this world!
Enjoy ❤
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Elliott Family Chocolate Cake

Every kid needs a birthday cake or cupcakes. When our oldest son was dx’ed with anaphylactic food allergies I had no idea how we would give him birthday cakes. Quickly I learned how to. Now this recipe and our vanilla cake recipe is the only cakes we like. It is so moist and so good. In our opinion the best cakes/cupcakes around!
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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 counted calories for this recipe. 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 1/2 Cup Flour
1/3 Cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Sugar
1/2 Cup Vegetable Oil
1 Cup Cold Water
2 tsp Vanilla
2 Tbl White Vinegar (acts as your egg)

How To:
Preheat oven 375 degrees. Yields 1 9×13 pan or 12 cupcakes
Mix together flour, cocoa powder, baking soda, salt, and sugar.
In separate bowl combine oil, water, vanilla.
Add wet ingredients to dry ingredients.
Mix until well incorporated. I use my Kitchen Aid mixer.
Add vinegar and quickly mix for about 1-2 minutes on level 2 mix setting.
It will look like it “foams” or turns white on top, keep mixing until this look isn’t really noticeable.
Bake 25-30 minutes or until tester inserted in the center of cake/cupcake comes out clean.

Frosting: I was able to find a frosting free of all our son’s allergens at a local grocery store. If you are unable to find one locally. I highly recommend Divvies.com we buy a lot from them and adore their allergy free sweets!
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