Egg Free Dairy Free Crock Pot Tomato Steak

I had some cubed and flank steak that's been in the freezer so I decided to come up with a new crock pot meal. The steak is so tender when it is done that it simply falls apart. It tasted like my mom's pot roast and was wonderful.

Crock Pot Steak

1/4 cup flour
1 tsp salt
1 tsp pepper
2 lb steak, cut into large pieces
2 tbsp dairy free margarine or oil
1 can tomato soup
1 can water

Combine the flour, salt and pepper in a shallow dish. Coat the steak completely in the flour mixture. Heat the margarine in a large skillet. Brown the coated steak in the margarine until browned on both sides. Combine the tomato soup and water in the crock pot. Stir in the steak. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
*  The steak will be so soft when it is done that it will fall apart when you remove it.
*  Serve over hot cooked rice, noodles or mashed potatoes.

Egg Free, Dairy Free One Dish Spaghetti

This meal is a different way to make spaghetti. The noodles cook in the sauce so they have a different texture and flavor than traditional spaghetti.

One Dish Spaghetti

1 lb ground beef or bulk sausage
3 1/2 cups water
26 oz can spaghetti sauce
1 box noodles, any shape desired

Brown the beef in a deep skillet. Add the water, spaghetti sauce and noodles then stir until well combined. Cover and bring to a boil over high heat. Reduce the heat to low then simmer, stirring occasionally, for 20 minutes or until the noodles are tender.
* If desired, you can substitute the spaghetti sauce for 2 cans of tomato soup. Reduce the water to 2 cups.

Egg Free Dairy Free Nut Free Simple Slushy or Italian Ice

I bought some orange drink that the girls didn't like so I decided to throw it into the ice cream maker and see what they thought. They loved it soft right after being processed. I placed the leftovers in small covered containers then placed them in the freezer. They turned out to be wonderful Italian Ices that the girls scraped with spoons. If your ice gets too hard in the freezer, let it set at room temperature or place it in the microwave for a few seconds. Please note that any liquid should work as long as it contains sugar.

Simple Slushy or Italian Ice

Pour any liquid that has sugar in it into the ice cream maker and process according to the manufacturer's instructions.

Egg Free, Dairy Free Tortilla Shell Pizzas

These quick pizzas have become one of our favorite lunches. The girls love them because they can top their own pizzas the way they want them.

Tortilla Shell Pizzas

Safe tortilla shells
Tomato sauce, spaghetti sauce or tomato paste
Topping desired such as pepperoni, cooked ground beef or sausage, bacon bits, diced green peppers,
        diced onions, sliced black olives, Italian seasoning, diced cooked ham, pineapple tidbits, etc.

Place the tortilla shells on a foil lined baking sheet. Bake at 425 for 3-5 minutes or until lightly browned. Spread the sauce lightly over the shells. Top as desired. Bake an additional 3-4 minutes or until the toppings are hot.

Egg Free Dairy Free Frozen Bread Dough Stromboli

We were in the mood for stromboli but I didn't have any of the refrigerated pizza dough. However, I did have some frozen bread dough. I used the quick thaw method to prepare the dough and it was so good. This dough was thicker and reminded me more of the stromboli you get at a pizza place. Next time I'm going to prepare 2 bread doughs, divide the doughs into 5 portions and make each of us our own customized stromboli.

Frozen Bread Dough Stromboli

1 loaf frozen bread dough, thawed and risen according to the package directions
Pizza or tomato sauce (I used an 8 oz can)
Toppings desired such as pepperoni, diced lunchmeat, sausage, ground beef, diced peppers,
           diced onions, sliced olives, etc.

Spread the dough out onto a foil lined baking sheet. Spread the sauce and toppings into the center of the dough. Bring up the sides and ends to enclose the filling, pinching to seal. Bake at 375 for 18-22 minutes or until golden.
*  I usually make 3 strombolis at a time then slice the leftovers into individual portions, wrap them in foil then freeze them for another meal.

Egg Free Dairy Free Baked Corn Dogs

While at Hersheypark, Jazlyn saw corn dogs and wanted them for her pick for supper. I made fried corn dogs before that were very good, but I wanted something easier and less messy to prepare. These were wonderful. Next time I'm going to make extra and freeze them.

Baked Corn Dogs

1 1/2 cups flour
1 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp dairy free margarine, cut into pieces
1 cup soy milk mixed with 2 tbsp lemon juice, allow the mixture to set for 5 minutes to curdle
2 tbsp honey
10 safe hot dogs (I use Ballpark)

Combine the flour, cornmeal, baking powder, baking soda and salt. Rub the margarine into the flour mixture with your hands until evenly distributed. Stir the honey into the soy milk-lemon juice mixture. Pour the honey mixture into the flour mixture then stir until thoroughly combined. Knead the dough on a floured surface 3-4 times. Divide the dough into 10 equal portions. Roll each portion into a rectangle or oval that is large enough for the hot dog to be enclosed inside. Center the hot dog in the center of the dough then wrap the dough around the hot dog, pinching the edges to seal. Place seam side down on a foil lined baking sheet. Bake at 450 for 8-10 minutes or until golden.