frozen Rhodes rolls
mozzarella cheese (rice cheese)
pizza sauce
pepperoni, sausage, other favorite pizza toppings
garlic butter
Let the rolls rise as directed on the package. Flatten each roll into a 5-6" circle. Top half of the rolls with your favorite pizza toppings. Place remaining rolls on top of filled rolls and press edges together with a fork. Brush tops with garlic butter. Bake at 350 degrees for 18 minutes or until golden.
You can also fill these with cooked chicken, lunch meat, or lots of other yummy things!
Monday, January 31, 2011
Monday, January 24, 2011
Italian Crockpot Chicken
This is SOOOO easy! And, good too! I love saying at noon that dinner is ready! :)
2-3 boneless, skinless chicken breasts
1/2 bottle of Italian salad dressing (Watch out: Some varieties contain milk!!! Read the label!)
3-4 potatoes, scrubbed and cut into chunks
1 can green beans, drained
Place chicken and potatoes in crockpot. Pour salad dressing over top. Cook on low 4-5 hours. Add green beans. Cook another 1-2 hours on low.
You can adjust this to meet your needs by adding more/less chicken and potaotes or changing up the veggies. I add the green beans later in cooking because they get kind of mushy if you add them with the chicken and potatoes.
2-3 boneless, skinless chicken breasts
1/2 bottle of Italian salad dressing (Watch out: Some varieties contain milk!!! Read the label!)
3-4 potatoes, scrubbed and cut into chunks
1 can green beans, drained
Place chicken and potatoes in crockpot. Pour salad dressing over top. Cook on low 4-5 hours. Add green beans. Cook another 1-2 hours on low.
You can adjust this to meet your needs by adding more/less chicken and potaotes or changing up the veggies. I add the green beans later in cooking because they get kind of mushy if you add them with the chicken and potatoes.
Saturday, January 22, 2011
Apple Coffee Cake
Breakfast foods can be a challenge if you're eating dairy free. This coffee cake is Shawn's FAVORITE- probably one of his favorite things I've ever made.
2 cups sugar
2 eggs, beaten
3/4 c oil
1 tsp vanilla
2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
4 cups apples, peeled and finely diced
1 1/2 c chopped nuts (optional- I don't use these)
Topping:
1/2 c brown sugar
1/2 c chopped nuts (optional- I don't use these)
1/2 tsp cinnamon
1/4 tsp nutmeg
Combine sugar, eggs, oil, and vanilla in a large bowl. Mix until creamy.
In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Add to sugar-egg mixture and mix well. Batter will be crumbly.
Fold in apples (and nuts). Pour into a greased and floured 9x13 baking pan.
In the mixing bowl, mix topping ingredients together well, and sprinkle over batter.
Bake at 350 degrees for 35-40 minutes, or until toothpick inserted into center comes out clean.
2 cups sugar
2 eggs, beaten
3/4 c oil
1 tsp vanilla
2 1/2 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
4 cups apples, peeled and finely diced
1 1/2 c chopped nuts (optional- I don't use these)
Topping:
1/2 c brown sugar
1/2 c chopped nuts (optional- I don't use these)
1/2 tsp cinnamon
1/4 tsp nutmeg
Combine sugar, eggs, oil, and vanilla in a large bowl. Mix until creamy.
In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Add to sugar-egg mixture and mix well. Batter will be crumbly.
Fold in apples (and nuts). Pour into a greased and floured 9x13 baking pan.
In the mixing bowl, mix topping ingredients together well, and sprinkle over batter.
Bake at 350 degrees for 35-40 minutes, or until toothpick inserted into center comes out clean.
Tuesday, January 18, 2011
Baked Eggs and Cheese
Breakfast for dinner is a favorite of mine! It's recommended that you make this ahead of time and let it sit in the refrigerator for a while (overnight). I've also skipped that step, and it's still tasty.
4 eggs, slightly beaten
1 tsp dry mustard
1/2 tsp salt
2 C milk (soy milk)
1/2 lb shredded cheddar cheese (Rice Shreds)
4 slices bread, buttered, cut in pieces
crumbled bacon or cooked sausage
Mix all ingredients together. Pour into an 8x8 pan. Let stand overnight in refrigerator- cover tightly. Uncover and bake at 350 degrees for 60 minutes.
4 eggs, slightly beaten
1 tsp dry mustard
1/2 tsp salt
2 C milk (soy milk)
1/2 lb shredded cheddar cheese (Rice Shreds)
4 slices bread, buttered, cut in pieces
crumbled bacon or cooked sausage
Mix all ingredients together. Pour into an 8x8 pan. Let stand overnight in refrigerator- cover tightly. Uncover and bake at 350 degrees for 60 minutes.
Friday, January 14, 2011
Taco Soup
I managed to get this in the crockpot while my little one napped earlier. Hopefully this will eliminate a "Mom's making dinner but I want ALL her attention right now" meltdown later. :)
1 large onion, chopped
1 lb ground beef
1 envelope taco seasoning
1 can kidney beans, drained
1 can corn, drained
2 qts tomato juice
1/4 c sugar
1/2 tsp salt
1/4 tsp black pepper
Toppings: Corn chips, cheddar cheese (Rice Shreds), sour cream (I've heard Tofutti makes a good substitute, but Shawn doesn't care for sour cream, so I just use the real deal on mine)
Brown hamburger and onion in a skillet. Drain.
Combine all ingredients in a slow cooker. Cook low 4 hours or until heated through.
Top with corn chips, cheddar cheese, and sour cream, as desired.
Note: I have a smaller crockpot, so I make this with 1 quart of juice, but keep everything else the same. It makes for a chunkier soup, which I like.
1 large onion, chopped
1 lb ground beef
1 envelope taco seasoning
1 can kidney beans, drained
1 can corn, drained
2 qts tomato juice
1/4 c sugar
1/2 tsp salt
1/4 tsp black pepper
Toppings: Corn chips, cheddar cheese (Rice Shreds), sour cream (I've heard Tofutti makes a good substitute, but Shawn doesn't care for sour cream, so I just use the real deal on mine)
Brown hamburger and onion in a skillet. Drain.
Combine all ingredients in a slow cooker. Cook low 4 hours or until heated through.
Top with corn chips, cheddar cheese, and sour cream, as desired.
Note: I have a smaller crockpot, so I make this with 1 quart of juice, but keep everything else the same. It makes for a chunkier soup, which I like.
Wednesday, January 12, 2011
Pulled Pork Sandwiches
Note: I discovered after the fact that Campbell's French Onion soup has milk (cheese) in it!!! This didn't affect Shawn (thankfully!), but I'm going to check store brands or use the mix from now on, just in case...
This is simmering away in my crockpot right now- can't wait for dinner tonight (and leftovers later this week)!
2-3 lbs pork tenderloin
1 can condensed French Onion Soup
1 cup ketchup
1/4 c cider vinegar
3 tbsp brown sugar
Place pork in slow cooker. Mix all other ingredients and pour over pork. Cook on low 8 hours, or until meat falls apart easily. Remove pork from slow cooker, discard fat, and shred meat with forks. Return to slow cooker. Serve on buns.
Tips:
-I've also used a 1/2 a packet of onion soup mix and the appropriate amount of water in a pinch. Not as good, but still pretty tasty.
-If you want REALLY easy pulled pork, just dump the pork in your crockpot and pour a few cups of apple juice over it while it cooks. Then, add your own BBQ sauce to your sandwich.
This is simmering away in my crockpot right now- can't wait for dinner tonight (and leftovers later this week)!
2-3 lbs pork tenderloin
1 can condensed French Onion Soup
1 cup ketchup
1/4 c cider vinegar
3 tbsp brown sugar
Place pork in slow cooker. Mix all other ingredients and pour over pork. Cook on low 8 hours, or until meat falls apart easily. Remove pork from slow cooker, discard fat, and shred meat with forks. Return to slow cooker. Serve on buns.
Tips:
-I've also used a 1/2 a packet of onion soup mix and the appropriate amount of water in a pinch. Not as good, but still pretty tasty.
-If you want REALLY easy pulled pork, just dump the pork in your crockpot and pour a few cups of apple juice over it while it cooks. Then, add your own BBQ sauce to your sandwich.
Sunday, January 9, 2011
Chicken and Noodles
Nothing like a good homecooked meal on a cold January night!
Place 2 bone-in chicken breasts in a large pot. Add water just to cover, and simmer until chicken is cooked through. Remove skin and bones, shred chicken, and return to pot. Add 2-3 chicken bouillon cubes and 1 bag noodles (I love the thicker Amish style noodles). Cook until noodles are tender.
Serve with:
Mashed potatoes (I just add soy milk, margarine, and pepper to mine).
Green beans
Rolls (Rhodes frozen rolls are milk-free!)
Place 2 bone-in chicken breasts in a large pot. Add water just to cover, and simmer until chicken is cooked through. Remove skin and bones, shred chicken, and return to pot. Add 2-3 chicken bouillon cubes and 1 bag noodles (I love the thicker Amish style noodles). Cook until noodles are tender.
Serve with:
Mashed potatoes (I just add soy milk, margarine, and pepper to mine).
Green beans
Rolls (Rhodes frozen rolls are milk-free!)
Friday, January 7, 2011
Corn Dog Muffins
These are quite tasty! I think they'd be really fun to make for party food too.
1 package Jiffy corn muffin mix
1 egg
3/4 c milk (soy milk)
1 c shredded cheddar cheese (Rice Shreds)
3-4 hot dogs, cut into bite-sized pieces
Mix all ingredients together in a bowl. Spoon into muffin liners. Bake at 400 degrees for 14-18 minutes until golden brown. Makes about 10 muffins.
Note: I mixed everything together but the cheese, and then divided the mixture in half. I made half with rice cheese and half with regular cheddar.
1 package Jiffy corn muffin mix
1 egg
3/4 c milk (soy milk)
1 c shredded cheddar cheese (Rice Shreds)
3-4 hot dogs, cut into bite-sized pieces
Mix all ingredients together in a bowl. Spoon into muffin liners. Bake at 400 degrees for 14-18 minutes until golden brown. Makes about 10 muffins.
Note: I mixed everything together but the cheese, and then divided the mixture in half. I made half with rice cheese and half with regular cheddar.
Tuesday, January 4, 2011
Tex-Mex Beef and Potatoes
1 lb ground beef
1 onion, chopped
1 package taco seasoning
1/2 c water
4 c frozen southern style hash browns
1 pkg (10 oz) frozen corn
cheddar cheese (Rice Shreds) - a couple of handfuls, depending on how cheesy you want it :)
Heat oven to 350. Brown meat with onions; drain. Stir in taco mix and water. Add potatoes, corn, and cheese. Mix well. Spoon into 13x9 baking dish and cover. Bake 20 minutes and stir. Bake uncovered 15 minutes or until heated through.
Tip: When I make this, I mix everything BUT the cheese in a large bowl. I then pour half into an 8x6 baking dish and stir in rice cheese for Shawn, and repeat in another dish with regular cheese for me. If you want to jazz it up a bit more, a can of chiles or even some salsa would add more kick.
1 onion, chopped
1 package taco seasoning
1/2 c water
4 c frozen southern style hash browns
1 pkg (10 oz) frozen corn
cheddar cheese (Rice Shreds) - a couple of handfuls, depending on how cheesy you want it :)
Heat oven to 350. Brown meat with onions; drain. Stir in taco mix and water. Add potatoes, corn, and cheese. Mix well. Spoon into 13x9 baking dish and cover. Bake 20 minutes and stir. Bake uncovered 15 minutes or until heated through.
Tip: When I make this, I mix everything BUT the cheese in a large bowl. I then pour half into an 8x6 baking dish and stir in rice cheese for Shawn, and repeat in another dish with regular cheese for me. If you want to jazz it up a bit more, a can of chiles or even some salsa would add more kick.
Sunday, January 2, 2011
Chicken Noodle Soup
Disclaimer: Shawn would much prefer to simply eat Campbell's Condensed Chicken Noodle Soup (which is milk free), but since we were having his family over to celebrate Christmas, I thought I'd step it up a notch and make some homemade soup.
Chicken Noodle Soup (Makes approximately 6 servings)
2 cups cooked, shredded chicken
1/2 cup celery, diced
1/2 cup carrots, diced
1/8 cup onion, diced
1/8 cup butter or margarine
4 oz egg noodles
6 c water or broth
3 chicken bouillon cubes
1/4 teaspooon pepper
1 bay leaf
In a large stock pot, saute the celery and onion in the butter. When soft, add all other ingredients (except the noodles) and simmer for 30 minutes. Add noodles and simmer for 10 minutes. Remove bay leaf and serve.
Tips:
-If you use broth, you won't need the bouillon cubes. I saved the water from cooking the chicken and used that. I was short a few cups, so I added some additional water and a couple of bouillon cubes.
Chicken Noodle Soup (Makes approximately 6 servings)
2 cups cooked, shredded chicken
1/2 cup celery, diced
1/2 cup carrots, diced
1/8 cup onion, diced
1/8 cup butter or margarine
4 oz egg noodles
6 c water or broth
3 chicken bouillon cubes
1/4 teaspooon pepper
1 bay leaf
In a large stock pot, saute the celery and onion in the butter. When soft, add all other ingredients (except the noodles) and simmer for 30 minutes. Add noodles and simmer for 10 minutes. Remove bay leaf and serve.
Tips:
-If you use broth, you won't need the bouillon cubes. I saved the water from cooking the chicken and used that. I was short a few cups, so I added some additional water and a couple of bouillon cubes.
Our Story
When I moved out on my own after college, I began trying lots of new recipes. I thought I was a decent cook and had visions of happily preparing a plethora of delicious meals for my family some day in the future. I wasn't a gourmet cook by any means, but I thought that most of the meals I made were pretty good.
And then I met Shawn. He's what you might call a "meat and potatoes" kind of guy. As long as that meat doesn't have anything on it. And as long as those potatoes don't have anything on them. Hmmm... some of these recipes might need to be adapted, but I still think this will work. And, besides, once he tries them, he might find new things he likes, right?
And then, one winter about three years ago, we discovered that Shawn was lactose intolerant. Not just the take a Lactaid pill and everything will be okay kind of lactose intolerant, but REALLY lactose intolerant. He will react to a drop of milk in just about anything.
So, I had to rethink the way I cook. Not only was I accounting for his picky eating, I now had to read every label at the grocery store for things that have milk in them. Did you know that some barbeque sauce has milk in it? Yes... EVERY label.
My hope is that I can help others out there that might be facing the same issue: the need to make dairy-free meals that even picky eaters will eat. I'll post recipes I make so you can try them for yourself. You'll find that I often make two of something- one for me, and one for him. There are some things that I don't mind (substituting soy milk in a recipe), and some things that I do mind (me giving up cheese). So, to me, it's worth making two pans of something so that I can eat it the way I like, and Shawn can eat it without any issues.
I'd love to hear your feedback, your comments, and your questions. I'll do my best to share what's worked for us.
And then I met Shawn. He's what you might call a "meat and potatoes" kind of guy. As long as that meat doesn't have anything on it. And as long as those potatoes don't have anything on them. Hmmm... some of these recipes might need to be adapted, but I still think this will work. And, besides, once he tries them, he might find new things he likes, right?
And then, one winter about three years ago, we discovered that Shawn was lactose intolerant. Not just the take a Lactaid pill and everything will be okay kind of lactose intolerant, but REALLY lactose intolerant. He will react to a drop of milk in just about anything.
So, I had to rethink the way I cook. Not only was I accounting for his picky eating, I now had to read every label at the grocery store for things that have milk in them. Did you know that some barbeque sauce has milk in it? Yes... EVERY label.
My hope is that I can help others out there that might be facing the same issue: the need to make dairy-free meals that even picky eaters will eat. I'll post recipes I make so you can try them for yourself. You'll find that I often make two of something- one for me, and one for him. There are some things that I don't mind (substituting soy milk in a recipe), and some things that I do mind (me giving up cheese). So, to me, it's worth making two pans of something so that I can eat it the way I like, and Shawn can eat it without any issues.
I'd love to hear your feedback, your comments, and your questions. I'll do my best to share what's worked for us.
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