Egg Free, Dairy Free, Nut Free Black Beans and Rice

This casserole is one of my favorite combinations - black beans, brown rice, and tomatoes. So good.

Black Beans and Rice

1 tbsp olive oil
1 onion, chopped
15.5 oz can black beans, rinsed and drained
14.5 oz can crushed, diced, or stewed tomatoes, undrained
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp chili powder
1 1/2 cups raw brown or white Minute rice

Heat the oil in a skillet over medium-high heat. Add the onion then cook and stir until tender. Add the beans, tomatoes, and seasonings. Bring to a boil then stir in the rice. Cover, reduce the heat to low, then simmer for 10 minutes or until the rice is tender.
*  Wonderful topped with salsa.
*  Cooked ground beef can be added if desired.

Egg Free, Dairy Free, Nut Free Crock Pot Cabbage Casserole

I love anything with cabbage. This casserole is easy to prepare and makes plenty to freeze for later.

Crock Pot Cabbage Casserole

5 cups water
15.5 oz can cannellini beans, kidney beans, or black beans
15 oz can tomato sauce
1 cup cooked ground turkey or beef or an additional can of beans
1 cup thinly sliced carrots
1 cup brown or white Minute rice, uncooked
1-2 diced onions
1 medium head of cabbage, chopped
Seasonings desired - I used salt, pepper, Italian seasoning, garlic powder, and onion powder

Combine all of the ingredients in the crock pot. Cover and cook on high for 4 hours.
*  Makes 12 (1 cup) servings.
*  Freezes great.

Egg Free, Dairy Free, Nut Free Simple Sunbutter Chocolate Pretzel Clusters

These clusters were so simple, but the girls couldn't get enough of them.

Simple Sunbutter Chocolate Pretzel Clusters

1/3 cup safe chocolate chips
3 tbsp coconut oil
1/4 cup cocoa powder
2 tbsp maple syrup or honey
1/4 cup Sunbutter
1 cup pretzels

Melt the chocolate and coconut oil in the microwave. Stir in the cocoa and maple syrup until smooth. Add the Sunbutter and stir until thoroughly combined and smooth. Stir in the pretzels. Drop by tablespoon onto a parchment paper lined baking sheet. Place in the fridge until hardened. Store covered in the fridge.
*  Makes 20-25 clusters.

Egg Free, Dairy Free, Nut Free Whole Wheat Pizza Crust

This pizza crust is very good, hearty and crisp.  I love making extra pizzas to keep in the freezer. For a fast and simple pizza crust, I always make this simple crust. We also love this one made with frozen bread dough, and this one made with refrigerated pop pizza dough,  and this one made with Bisquick baking mix.

Whole Wheat Pizza Crust

1 1/3 cup whole wheat flour
1 tsp baking powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 cup soy milk or water, more if necessary
2 tbsp olive oil or unsweetened applesauce

Combine the flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth. Cover with a clean towel and let sit for 10 minutes. Press or roll the dough into 2 thin pizza crusts on a foil lined baking sheet. Prick all over with a fork. Bake at 400 for 8-10 minutes or until set. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are crisp.
*  If desired, freeze before baking the second time. Wrap in plastic wrap, then in foil, then place them in a Ziploc bag. To prepare, remove the pizza from the freezer, place on a foil lined baking sheet, then bake at 400 for 20-30 minutes or until hot and crisp.

Egg Free, Dairy Free, Nut Free Spinach Meatballs

The girls and I love these meatballs. We eat them plain, serve them over rice, noodles, use them as a pizza topping, etc. They are also good cold, so we take them with us when we go away.

Spinach Meatballs

2 - 3 pounds ground turkey, chicken, or beef
2 cups chopped spinach
1 finely chopped onion
1 finely chopped pepper
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder,
       and onion powder

Thoroughly combine all of the ingredients. Roll the mixture into 1" balls. Place on a parchment lined baking sheet. Bake at 400 for 20-30 minutes until cooked through. Drain as needed. Serve immediately. You can also freeze on the baking sheet then transfer into a Ziploc bag to store in the freezer.
*  Makes approximately 70 meatballs.

Egg Free, Dairy Free, Nut Free Porcupine Meatballs

This is one of my favorites because I make a batch and freeze individual serving portions. Then I just make a starch to put them over top of for a quick and versatile lunch. My family asks for this meal quite often. This recipe makes approximately 48 meatballs. If you want a smaller serving, I placed the recipe for just 1 pound of meat after this recipe.

Porcupine Meatballs

3 pounds of ground turkey, ground chicken, or ground beef
1 1/2 cups raw brown or white Minute rice
1 cup water
1 diced bell pepper
1 diced onion
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder,
       and onion powder
28 oz can crushed tomatoes
2 (8 oz each) cans tomato sauce

Combine the meat, rice, water, pepper, onion, and seasonings. Form the mixture into golf ball sized meatballs. Place in two 8x11 sprayed dishes or an 11x15 dish. Pour the crushed tomatoes and tomato sauce over top. Cover with foil then bake at 350 for 1 hour - 1 hour 15 minutes or until the meatballs are cooked through.
*  2 (24 oz each) cans of spaghetti sauce can be used in place of the crushed tomatoes and tomato sauce.
*  Makes approximately 48 meatballs.
*  Perfect in bread for a sandwich or served over cooked rice, noodles, potatoes, or barley.
*  Freezes perfectly in individual serving containers.


Porcupine Meatballs (smaller version)

1 lb ground meat
3/4 cup raw brown or white Minute rice
1/2 cup water
Bell pepper and onion as desired
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder,
       and onion powder
16 oz can tomato sauce

Prepare as above but use an 8x8 baking dish.

Egg Free, Dairy Free, Nut Free Perfect Whole Wheat Pancakes

I love these pancakes. The whole wheat flour makes them hearty and filling. They are not made with any refined sugar or oil. I've made them many times with a variety of different add-ins and combinations and they've been amazing every single time. Our favorite pancakes are made with unsweetened flaked coconut and safe chocolate chips. We also really like safe chocolate chips and any berry. We've even left out the maple syrup and just used an extra 2 tablespoons of applesauce. I've realized that you really can't go wrong with these pancakes, they are just so easy and versatile.

Perfect Whole Wheat Pancakes

1 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup soy milk
2 tbsp unsweetened applesauce
2 tbsp maple syrup or honey
1/2 tsp vanilla extract
Add-ins desired such as safe chocolate chips, flaked coconut, blueberries, raspberries,
        chopped strawberries, mashed or diced banana, Sunbutter, etc.

Combine the flour, baking powder, and salt. Add the soy milk, applesauce, maple syrup, and vanilla then mix until thoroughly combined. Fold in the add-ins desired. Allow the batter to sit for 5 minutes. Fry in a sprayed skillet over medium-low heat for 2 minutes or until the top is full of bubbles and the edges are dry. Flip then fry 1-2 additional minutes until golden. Continue until all of the batter is used, making sure to spray the pan before each addition.
*  Makes 10 pancakes.
*  Good warm and cold.