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.

Friday, June 28, 2013

Egg Free, Dairy Free Quick and Easy Creamy Sausage Casserole

I was really pressed for time one night so I came up with this meal that only took about 15 minutes. My family loved it so much they asked for it again a few days later. This will be added to the list of meals we make the most.

Quick and Easy Creamy Sausage Casserole

1 stick (8 tbsp. / 1/2 cup) dairy free margarine
1 cup flour
2 1/2 cups soy milk
1 lb smoked sausage or polska kielbasa, sliced then cut into quarters
2 cans diced potatoes
2 cans green beans

Melt the margarine in a large saucepan over medium heat. Whisk in the flour. Add the soy milk then cook and whisk until thickened. Add the sausage, potatoes and green beans. Cook and stir until heated through.

Saturday, June 22, 2013

Egg Free, Dairy Free Meat Pot Pie

I love pot pie. This one is perfect with it's hearty meat and vegetable filling. Made with the Bisquick crust it is quick and easy to prepare. I can't wait to make it again soon.

Meat Pot Pie

1/3 cup dairy free margarine
1/4 cup flour
1 tsp salt
1/2 tsp pepper
2 cups chicken broth
1 cup soy milk
1 lb browned ground beef, cooked chopped ham, cooked diced chicken, etc.
2 cans diced potatoes
1 can mixed vegetables or any vegetable you desire
1 prepared Simple Bisquick Pie Crust or any safe unbaked pie crust

Melt the margarine in a large saucepan over medium heat. Whisk in the flour, salt and pepper. Add the broth and soy milk then cook and whisk until slightly thickened. Add the chicken, potatoes and vegetables then stir until thoroughly combined. Transfer the mixture into a 2 quart deep pie pan or a 9x9 baking dish. Top with the pie crust, crimping to seal the edges. Bake at 375 for 20-25 minutes or until the pie crust is golden and the filling is bubbling. Allow the pot pie to set for 10 minutes before serving.
*  You can use 1 can of potatoes and 2 cans of vegetables.

Simple Bisquick Pie Crust

1 1/2 cups Bisquick
1/4 cup hot water
3 tbsp dairy free margarine

Mix all of the ingredients until a dough forms. Gently smooth the dough into a ball then knead 5 times. Roll the dough into a 9" circle or square depending which dish you are using.

Sunday, June 16, 2013

Egg Free, Dairy Free, Nut Free Jazlyn's Kit Kats

Kit Kats are one of my favorite candy bars. I want Jazlyn to be able to experience everything, but I've been wondering for a while how I could make a Kit Kat that would be safe for her. Then it dawned on me, she has no idea what one tastes like. She has seen them before, but she obviously has never eaten one. I decided to try and make something that would have the chocolate and wafer layers. This candy doesn't taste like a Kit Kat, but it is so good and looks close to the original.

Jazlyn's Kit Kats

2/3 cup safe chocolate chips
1/4 cup Sunbutter
Approximately 20 Club Crackers

Melt the chocolate chips and Sunbutter until smooth. Line a mini loaf pan with plastic wrap, leaving an overhang on all sides. Place a layer of crackers on the bottom (for my pan it took 4 whole crackers and 2 halves). Top with 1/4 of the chocolate mixture. Repeat the layers 3 more times, ending with the chocolate mixture on top. Refrigerate for 1 hour or until firm. Remove from the pan using the plastic wrap. Cut into squares then store in an airtight container in the fridge.
*  You can omit the Sunbutter and use extra chocolate.

Sunday, June 9, 2013

Egg Free, Dairy Free Chicken and Rice Bake

I always keep cooked meats in the freezer, so this meal was ready for the oven in less than 5 minutes. My family loved it and it was easy, what more can I ask for?

Chicken and Rice Bake

2 cups (about 1 lb) cooked, diced chicken
2 cups chicken broth
1 can turkey gravy
1 can corn or vegetables desired
1 cup uncooked Minute rice

Thoroughly combine all of the ingredients in a 9x13 baking dish. Cover with foil then bake at 350 for 1 hour or until the rice is tender.
*  Since I am feeding a family of 5, if I'm not planning any other sides with this meal, I'm going to double all of the ingredients, except for the chicken, and bake in an 11x15 baking dish.

Tuesday, June 4, 2013

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Cheerio Balls

Tayana wanted to make a sweet snack by herself. The girls couldn't get enough of these Cheerio and Sunbutter treats.


No Bake Sunbutter Cheerio Balls

2 cups Sunbutter
½ cup corn syrup
¼ cup honey
¼ cup King syrup or maple syrup
5-6 cups Cheerios

Thoroughly combine the Sunbutter, corn syrup, honey and King Syrup. Stir in the Cheerios until evenly coated. Press and roll the mixture into bite sized balls. Place on a wax paper lined baking sheet and refrigerate for 2 hours or until set. Store in a tightly sealed container in the fridge.
*  As long as you have 1 total cup of sweetener, you can change the corn syrup, honey and King syrup as desired.