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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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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Garlic Mash Potatos – Allergy Free

Garlic is our go to spice for almost every 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: 210 (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:
6-8 Peeled Potatoes
1/2 Cup Butter (allergy free)
1 or more TBL Garlic Salt (to your liking)
Pepper to taste.
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How to:
Peel, cube, and boil potatos until tender.
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Once potatos are fork tender, drain water.
Add butter (more or less if you desire)
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Mash with mixer or hand masher
Add Garlic and Pepper to taste.
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Serve and enjoy!
Perfect side dish for any meal!

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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Beef Stew – Crock Pot

This is a perfect “meat and potatoes” kind of meal! Perfect for cold winter nights. Another throw it in the crock, set it, and forget it meal!
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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: 645 (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 Package Beef Cubes
5-6 Potatoes
2 Cans Corn
2 Cans Green Beans
1 Can Butter Beans or Lima Beans
1 1/2 Can Beef Broth
1 Small 1/2 – 1/4 Sweet Onion or 1 tsp Onion Salt
1 tsp Garlic Powder
Flour
Vegetable Oil
Salt and Pepper

How To:
Start by browning all sides of beef cubes.
Pour a bit of vegetable oil in skillet just to coat the bottom and turn on low-med.
Add about 1 cup of flour to plate sprinkle just a bit of salt and pepper over flour and mix well with a fork.
Flour all sides of beef cubes.
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Add floured beef cubes to hot skillet and brown all sides. Do not cook through just brown each side.
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Once all sides are brown place cubes on a paper towel to remove some of the oil.

While you are browning all sides of the beef cubes, start the following:
Open all vegetable cans and drain liquid.
Peel potatoes and dice into large chunks.
Dice onion if you are using one.
Add all of the above to Crock Pot.
Sprinkle in Garlic and Onion Salt if using these spices.
Sprinkle in Pepper and Salt to taste.
Pour 1 1/2 can of beef broth over all.
Turn Crock Pot on High.
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After all beef cubes are browned and placed on paper towel add them to the crock pot.
I sprinkle about 1 TBL spoon of flour over everything in crock pot and stir to combine not allowing the flour to clump. Repeat this step one more time. Adding flour now will thicken the beef broth as it cooks. To make a “beef stew” thickness when done.
Serve in a bowl with a hot roll on the side! So good! ❤