Thursday, February 28, 2013

Peanut Butter Cookies {Egg-free, Dairy-free}

Now that my blog has a little more activity, I am going to try to re-post a recipe each month that was originally posted at the beginning and maybe hasn't gotten all that much activity but is a great one for families with food allergies.


The second recipe I posted, over a year ago, was for egg-free, dairy-free Peanut Butter Cookies.  Not only are these cookies delicious, the ingredients can most likely be found in your pantry!  As a result, I make them way too often.  In my orginal post I included three variations:  moist rounded peanut butter cookies, peanut butter cookies with a chocolate kiss on top and the traditional crispier criss-crossed variety.


 Peanut Butter Cookies - Please link to my original post here.






Sunday, February 24, 2013

Mexican Stromboli

Here is a quick easy dinner.  I got this recipe from my Mom a really long time ago.  I am not sure either of us knows where we got it.  So, I am not able to give credit where credit is due.  I hope you and your family enjoy it!




Mexican Stromboli

1 lb ground beef
1 15 oz can pinto beans, drained and rinsed
1 ½ c salsa
2 10 oz packages of refrigerated pizza dough
2 c shredded cheddar or cheddar jack cheese, optional

Preheat oven to 375o.  In a large skillet cook ground beef and drain.  Stir in beans and salsa.  Bring to a boil and simmer, uncovered about 5 minutes or until liquid evaporates.  Set aside.  Lightly spray a two baking sheets with cooking spray.  Roll out one pizza dough on each baking sheet.  Spoon half of the meat mixture on each and top with half of the cheese.  Fold dough over and seal.  Put seam side down on the pan.  Prick the tops with a fork.  Bake uncovered for about 25 minutes or until light brown.

Dairy-free notes:  Pillsbury brand pizza dough is dairy-free.  If you omit the cheese, you will have a great egg-free, dairy-free dinner option.

Wednesday, February 20, 2013

Chicken Fettuccine Primavera

This is a delicious meal that includes chicken, pasta and veggies.  So, there isn't any need for any other side dishes.  Our family loves this recipe.  Enjoy! 

I pre-steam the carrots and sugar snap peas to make sure they get cooked.  If you just saut√© them they will not soften enough without overcooking the other ingredients.



Chicken Fettuccine Primavera

2 T olive oil
1 medium onion, sliced and quartered
8 oz fresh mushrooms, sliced
2 cloves garlic, minced
1 pound uncooked chicken, cubed
½ t basil
½ t seasoned salt
½ t freshly ground black pepper
3 large carrots, sliced
8 oz fresh sugar snap peas
1 lb fettuccine1
½ c grated Parmesan cheese
½ c creamy Italian dressing2

Prepare pasta according to package instructions. While pasta is cooking, heat oil in a large skillet, cooking onion and mushrooms until start to soften.  Add garlic and chicken, saut√© until onion is translucent and chicken is no longer pink.  Sprinkle chicken and onion mixture with basil, salt and pepper.  Meanwhile, steam carrots and sugar snap peas to desired tenderness.  Add pasta, carrots, peas, Parmesan cheese and dressing to the chicken mixture.  Stir until just combined and heated through.  Sprinkle with additional Parmesan cheese, if desired.
Serves 4-6


1This dish can easily be made gluten-free.  Just replace the pasta with your favorite gluten-free variety.

2I used Wish-Bone brand Creamy Italian as it was egg-free and gluten-free.  I am not trying to promote this brand, it was just the only one that would work at my grocery store.  Be sure to check your dressing carefully.  You can also use a creamy Caesar, if you can find one that is egg-free and/or gluten-free.




Friday, February 15, 2013

Creamy Chicken Tortilla Soup

I have a great recipe for Chicken Tortilla Soup that is a little time consuming.  To cut back on the preparation time, I started looking for a version that uses a rotisserie chicken or precooked cooked chicken from my freezer, like the recipe for Shredded Chicken {slow-cooker} found on my blog.  I found this recipe for Creamy Chicken Tortilla Soup online and was pleasantly surprised by the result.  Delicious!! 

I made it pretty much the same as written.  I reduced the vegetable oil to just one tablespoon and cooked the onion in the oil first, until translucent, prior to adding any other ingredients.  I also used reduced fat cream cheese.

If you like this recipe, please try Taco Soup (EF, GF) or Chicken Taco Chili {Slow-cooker}.


Creamy Chicken Tortilla Soup - Click the link for the recipe.

Gluten-free notes:  This recipe could easily be made gluten-free.  Check the ingredients on the corn tortillas and chicken stock/broth to make sure they are gluten-free.  Rotisserie chickens could be tricky for a gluten allergy, so use my recipe for Shredded Chicken {slow-cooker}.