My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Tuesday, September 27, 2011

Egg Free, Dairy Free Ham and Scalloped Potatoes Casserole

Before allergies, the only scalloped potatoes I could make were the boxed kind. However, last night I decided to try to try homemade scalloped potatoes with ham using a white sauce. My family really liked this meal and I was pleasantly surprised how creamy the mixture stayed. The girls and I liked fresh ground garlic pepper on top. My husband liked bacon bits on his. The bottom 2 pictures we replaced the ham with cooked ground sausage and the green beans with peas.



Ham and Scalloped Potatoes Casserole

5-7 medium potatoes, thinly sliced
1 lb fully cooked ham, cubed
1 can green beans, optional
4 tbsp dairy free margarine
4 tbsp flour
Salt and pepper to taste
3 1/3 cups soy milk

Place the potatoes, ham and green beans in the bottom of a sprayed 11x13 baking dish. In a medium saucepan over medium heat, melt the 4 tbsp margarine. Whisk in the flour, salt and pepper until combined. Add the soy milk, turn the heat to high, then whisk constantly until the mixture comes to a boil and is smooth and thickened. Pour the soy milk mixture over the potatoes and ham and mix until thoroughly combined. Cover and bake at 325 for 40 minutes. Uncover and bake an additional 60 minutes. Allow to set for 5-10 minutes before serving.
*  Wonderful with cooked ground sausage replacing the ham and peas replacing the green beans.

Wednesday, September 21, 2011

Stuffed Peppers

I love stuffed peppers but I've never made them before because my husband and kids don't like cooked peppers. I decided to make a batch for lunch and have leftovers. However, my girls loved the filling and couldn't get enough. I was lucky enough to get the extra peppers because they are so soft and delicious cooked this way.



Stuffed Peppers

2-4 bell peppers, depending how big they are and how full you want them
1 lb cooked ground beef
1 cup uncooked Minute rice, prepared
8 oz can tomato sauce
1 tsp Italian seasoning
1/2 tsp pepper
1/2 tsp garlic salt

Remove the tops, seeds and membranes from the peppers. Place them in an 8x8 baking dish with the hallowed end facing up. In a separate bowl, combine the remaining ingredients. Spoon the mixture evenly into the peppers. Cover the dish with foil. Bake at 350 for 1 hour.

Thursday, September 15, 2011

Egg Free, Dairy Free Rice with Sausage and Peas

One night when it was her turn to pick the meal, my youngest daughter, Maleah, told me she wanted her rice cooked in broth and that I should add ground sausage and peas. All of my girls couldn't get enough of this mixture. I added some soy sauce on mine, which made the meal taste like fried rice. My husband stirred some dairy free margarine, salt and pepper into his.

Rice with Sausage and Peas

2 cups broth
2 cups uncooked Minute rice
1-2 cups cooked bulk sausage
1 can peas

Place the broth and rice in a large microwave safe bowl. Microwave for 8 minutes or until the rice is tender and the broth is absorbed. Stir in the sausage and peas then microwave until heated through.

Thursday, September 8, 2011

Egg Free Dairy Free Muffin Salisbury Steaks

I love my recipe for Muffin Meatloaves so I decided to see if the same idea would work with salisbury steaks. They turned out perfectly moist and full of flavor. The leftovers freeze great and easily reheat in the microwave. If your family likes onions, these would be good with a packet of onion soup mix stirred in.

Muffin Salisbury Steaks

3 lbs ground beef
1 cup instant mashed potato flakes (I used Betty Crocker Potato Buds)
1 cup safe dry bread crumbs (I use homemade)
1 can beef gravy (I use Campbells)

Thoroughly combine all of the ingredients. Fill lined muffin cups almost full. Bake at 350 for 30 minutes or until cooked through.
*  If you would like to freeze leftovers, place the muffin pans in the freezer until the salisbury steaks are firm. Remove them from the pans and place them in Ziploc bags. Store in the freezer until ready to use. To reheat, microwave the amount you desire.