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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Buffalo Shredded Chicken Pita – Crock Pot

This is by far one of my favorite meals! Set it and forget it! So filling and so good! We had this for the Super Bowl! So good!

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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: 350 (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:
4-6 Boneless Skinless Chicken Breast
1 Bottle of your Favorite Hot Sauce (watch for allergens)
2-4 TBL Butter (dairy free)
2 TBL Worchester Sauce (watch for allergens)
2 Cloves Garlic minced
1 Packet Ranch Seasoning (watch for allergens)
2 Cups Water (optional) (reduces hot sauce spice just a bit)

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How to:
Combine all ingredients into crock pot and set to high.
Lay frozen chicken breast over mixture and mix around to cover chicken.

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Pour Ranch Seasoning Packet over chicken and mix around again incorporating ranch into rest of ingredients.

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Cook for 4-6 hours or until fork tender and cooked thoroughly.
Remove from crock pot shred with two forks return to crock pot on low for 1 hour.

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TIME TO EAT!

Take one Pita cut in half and toast in toaster.
Spread Dairy Free Ranch Dip (see recipe in Dip Section) (or ranch dip of your choice) on interior of Pita.

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Scoop in shredded buffalo chicken and enjoy! ❤

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