Egg Free, Dairy Free, Nut Free Baked Yellow Squash with Onion

This really isn't a recipe, it's just our favorite way to prepare yellow squash.

Baked Yellow Squash with Onion

Cut the unpeeled yellow squash into 1/4 - 1/2" thick slices. Place in a single layer on a parchment paper lined baking sheet. Place sliced onions on top. Season as desired. Bake at 425 for 15 minutes. Flip then bake an additional 15 minutes or until tender.

Egg Free, Dairy Free Baked Diced Tomatoes

My wonderful brother gave us a huge bag of cherry tomatoes. We tried a bunch of new recipes with them, but this was by far our favorite. We made this recipe 5 times for our lunch in one week. We liked it best warm right from the oven. However, it is also pretty good chilled. I highly recommend trying this recipe if you like tomatoes.

Baked Diced Tomatoes

1/4 cup dairy free margarine

2 cups fresh diced tomatoes or cherry tomatoes cut in half

1 1/2 cups bread crumbs, divided use

2 tbsp sugar or to taste

1/8 tsp salt

Place the margarine in an 8x8 baking dish. Microwave until melted. Add the tomatoes, 1 cup of the bread crumbs, sugar, and salt then mix thoroughly. Cover evenly with the remaining 1/2 cup of bread crumbs. Bake at 325 for 20 minutes or until the crumbs are golden and the tomatoes are hot.



Egg Free, Dairy Free Veggie Rice

This is a very simple side dish that doesn't take much more time than just making rice. Adjust the vegetables to suit your family's taste. This was perfect for us. You could also turn this side dish into a fast and simple meal by adding any cooked meat you like such as ground beef, shredded chicken, or diced ham.

Veggie Rice

2 cups Minute rice
2 cups broth
5 baby carrots, shredded or diced small
1/2 cup frozen peas
2 tbsp dairy free margarine, optional

Microwave the rice, broth, and carrots for 8 minutes or until the rice is tender. Stir in the peas and margarine until the peas are thawed.
* If you want the peas cooked more, microwave them with the other ingredients. We liked the texture of the peas just thawed and heated from the hot rice.
* If desired, this side dish can be turned into a main dish by adding any cooked meat such as ground beef, shredded chicken, or diced ham.

Egg Free, Dairy Free Flattened Drop Biscuits

These biscuits are perfect for topping with chicken and vegetables, creamed sausage, chili, etc.

Flattened Drop Biscuits

2 1/4 cups all purpose baking mix (I use Bisquick)
1 1/4 cups soy milk

Thoroughly combine both of the ingredients. This batter will be thin and spread when dropped by spoonfuls onto a sprayed foil lined baking sheet. Bake at 450 for 10-12 minutes or until lightly golden.
*  This recipe makes about 16-18 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.

Pepperoni Garlic Drop Biscuits

My go to recipe for biscuits is our Drop Biscuits. If we want something a little different or with some extra flavor, I made these Pepperoni Garlic Drop Biscuits. They are perfect with spaghetti. My girls can't get enough of them.

Pepperoni Garlic Drop Biscuits

2 1/4 cup Bisquick baking mix
2/3 cup soy milk
Pepperoni to taste (I use about 30 slices cut into fourths)
Garlic powder or garlic salt to taste (I use 1 tbsp garlic salt)

Thoroughly combine all of the ingredients. Drop by spoonful onto a foil lined baking sheet. Bake at 450 for 8-10 minutes or until golden brown.
*  The biscuits pretty much retain the shape they are placed it. If you want prettier biscuits like the midde and bottom pictures, smooth out the biscuit mounds first before baking.
*  This recipe makes about 13 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.
*  If you want more of a garlic flavor, you can brush the hot biscuits with melted dairy free margarine mixed with garlic salt or garlic powder.

Egg Free, Dairy Free Sweet Cornbread

We love our Simple Sweet Cornbread and our Sweet Corn Cake. I wanted to make cornbread to go with our supper and I was out of the Jiffy Cornbread Mix, which is an ingredient in both recipes. This new Sweet Cornbread recipe is still easy to make and very good. It is more of a traditional cornbread that is fluffy and drier than my other two recipes, which is not at all a bad thing depending what texture you want and what you are using the cornbread for. This cornbread was perfect with the chowder I made. The girls liked their cornbread topped with dairy free margarine. I didn't find a need to put it on because I was dipping it in my chowder. This cornbread reminds me of the cornbread my mom used to make with her Chili when I was growing up.

Sweet Cornbread

2 1/2 cups cornmeal
2 cups flour
1 cup sugar
2 tbsp baking powder
1 tsp salt
2 cups soy milk
1/4 cup dairy free margarine, melted
1/4 cup water

Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, margarine, and water then mix until thoroughly combined. Pour the mixture evenly into a sprayed 9x13 baking dish. Bake at 400 for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
*  You can substitute the 9x13 baking dish for two 8x8 baking dishes.

Egg Free, Dairy Free Simple Sweet Cornbread

This Sweet Cornbread reminds me of my Sweet Corn Cake. The difference is that this bread can be cut in slices and the cake needs to be scooped to serve. This bread is moist and has a perfectly delicious flavor, especially once it is cooled. I also like that this recipes does not use any margarine or oil. I'm sure you could leave out the corn syrup or substitute sugar if desired.

Simple Sweet Cornbread

1 box Jiffy cornbread mix
1 can creamed corn
1/4 cup soy milk
1/4 cup corn syrup

Thoroughly combine all of the ingredients. Transfer into a sprayed 8x8 baking dish. Bake at 350 for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool at least 10 minutes before cutting into squares.

Egg Free, Dairy Free Easy Instant Mashed Potatoes

I know this is a very simple idea, but I've never made mashed potatoes this way. My mom doesn't keep soy milk in her house so I decided to come up with a way that she could prepare instant mashed potatoes that would be safe for Jazzy. This is now our favorite instant mashed potatoes.

Easy Instant Mashed Potatoes

2 cups broth
2 cups instant mashed potatoes flakes (I use Betty Crocker Potato Buds)

Bring the broth to a boil either in a saucepan or in the microwave. Stir in the mashed potato flakes until moistened.
*  Feel free to vary the amount of broth or flakes depending on the consistency you desire and the amount you want to prepare.
*  You can stir some dairy free margarine into the mashed potatoes once they are ready.

Egg Free, Dairy Free Easy Corn Stuffing

This is a very quick and simple side dish and a unique way to serve corn.

Easy Corn Stuffing

Place 2 cans of undrained canned corn in an 8x8 baking dish. Add enough roughly crushed Saltines (or use the mini Saltines) to soak up most of the juice from the corn. Bake at 350 for 20 minutes or until set and heated through.

Egg Free, Dairy Free Oven Baked Zucchini Patties

Zucchini is such a versatile vegetable. I love it in breads and cookies. I wanted to try something a little different and made it into an oven baked patty. I used 2 tsp of Old Bay seasoning in the batch and it tasted almost like a crab cake. Since Jazlyn can't have seafood, this is the next best thing.

Oven Baked Zucchini Patties

2 cups shredded zucchini, thoroughly drained
1 cup safe dry bread crumbs
2 tbsp dairy free margarine, melted
1 tsp baking powder
Seasonings desired
1/4 cup flour

Combine all of the ingredients except for the flour. Shape the mixture into patties then coat them in the flour. Place them on a lightly oiled or foil lined baking sheet. Bake at 400 for 15 minutes, flip the patties over then bake an additional 15 minutes or until golden on both sides and cooked through.
* Italian seasoning, garlic salt and pepper is a good combination for kids or those who don’t like spicy foods.
* Old Bay seasoning will made the patties taste like a crab cake.
* Serve plain or with a desired dipping sauce.
* Good served on a roll topped with lettuce and tomato.


Shared with Meatless Mondays.

Egg Free, Dairy Free Creamed Spinach

Before allergies, I went to a restaurant that served creamed spinach. I had a bag of spinach in the fridge that was about to expire so I decided to experiment and see if I could come up with something that would taste close to what I remembered. This Creamed Spinach turned out really good. Jazlyn ate more of it than I did. This time I used the Golden Mushroom Soup, however, next time I think I am going to try the gravy instead for a more mellow flavor.

Creamed Spinach

1/2 can Campbell's Golden Mushroom Soup or gravy
1/4 cup dairy free margarine
1 tbsp flour
1/2 tsp garlic salt
Dash of salt and pepper
10 oz fresh spinach, stems removed OR frozen spinach that is cooked and well drained

Place the soup, margarine, flour, garlic salt, salt and pepper in a medium saucepan. Whisk and heat until smooth, hot and thickened. Add the spinach then cook and stir until heated through.

Egg Free, Dairy Free Sweet Corn Cake

This Corn Cake is a great substitution for corn bread or just served as a side.

Sweet Corn Cake

8 1/2 oz box of safe corn bread mix
1/4 cup dairy free margarine, melted
1/4 cup water
15 oz can creamed corn
1-3 tbsp sugar, or to taste, optional

Combine the corn bread mix and melted margarine. Add the water, creamed corn and sugar then mix until thoroughly combined. Pour the mixture into a sprayed 9x5 loaf pan. Bake uncovered at 350 for 40-45 minutes or until the liquid as has been absorbed. Use an ice cream scoop or spoon to serve.

Egg Free, Dairy Free, Nut Free Pineapple Cranberry Sauce

My mom has been making this Pineapple Cranberry Sauce since I was little.

Pineapple Cranberry Sauce

6 oz box cherry Jell-O
2 cups boiling water
1 can whole berry cranberry sauce
1 1/2 cups cold water
1 can crushed pineapple, drained

Dissolve the Jell-O in the boiling water. Stir in the cranberry sauce. Add the cold water then mix until thoroughly combined. Place in the fridge to chill until slightly thickened. Stir in the crushed pineapple then chill until thick.

Egg Free, Dairy Free, Nut Free Pineapple Marshmallow Sweet Potato Casserole

This is one of our favorite holiday side dishes. My favorite part is the brown sugar topping. The marshmallows add just the right amount of sweetness to the casserole. This picture does not do this casserole justice. If you like sweet potatoes, I highly recommend trying this dish.

Pineapple Marshmallow Sweet Potato Casserole

2 large cans yams (sweet potatoes)
2-3 cans (8 oz each) crushed pineapples, drained
1 1/2 cup miniature marshmallows
1/4 cup dairy free margarine, softened
1/4 tsp salt
2 tbsp dairy free margarine
1/2 cup brown sugar

Mash the yams in a 2 quart microwave safe oval baking dish. Add the pineapples, marshmallows, 1/4 cup margarine and salt then stir until thoroughly combined. In a separate bowl, melt the 2 tbsp margarine. Add the brown sugar then stir until combined. Sprinkle the brown sugar mixture evenly over the yam mixture. Cover the dish with a paper towel then microwave for 7-9 minutes or until heated through.

Egg Free, Dairy Free Guilt Free Microwave Potato Chips

Potato Chips are one of my family's favorite snacks. I decided to try and make my own without all of the oil so that we could have a healthier potato chip. I made them in the microwave using Pam cooking spray and any seasonings the girls like. They were so fast and easy to make and they were crispy and delicious.

Guilt Free Microwave Potato Chips

Potatoes
Safe cooking spray (I use Pam original)
Seasonings desired - Old Bay, garlic salt, seasoning salt, Mrs. Dash flavors, sea salt, etc.

Peel the potatoes then slice them as thin as possible with a potato mandolin slicer, a regular potato peeler or sharp knife. Place the slices in a single layer on a microwave safe dish. Spray with the cooking spray then sprinkle on any seasonings desired. Microwave until the potatoes start to brown like in the above picture. My batches each took 4 minutes, but the time will vary depending on your microwave and how thin your potato slices are. Be careful, because once they start to brown, they can get over done very quickly.

Egg Free, Dairy Free Meme's 5 Bean Salad

This is our favorite side dish to serve at cookouts.

Meme's 5 Bean Salad

Bacon
2/3 cup sugar
2 tbsp cornstarch
1 1/2 tsp salt
Pinch pepper
3/4 cup vinegar
1/2 cup water
2 cans dark kidney beans
1 can lima beans
1 can northern beans
1 can green beans
1 can yellow wax beans

In skillet cook bacon until crisp. Reserve 1/4 cup drippings and set the bacon aside. Add the cornstarch, sugar, salt and pepper to the reserved drippings. Stir in the vinegar and water. Bring the mixture to a boil, stirring constantly. Cook and stir for 2-3 minutes. Add all of the beans, reduce the heat, cover and simmer for 15-30 minutes or until the beans are heated through. Stir in the crumbled bacon.
*  The adults like to stir in some diced onion, but we put that on individually because the kids don't like onions.