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, October 18, 2013

Egg Free, Dairy Free Mexican Macaroni Bake

The girls and I love this casserole. My husband doesn't like salsa, so we make it for lunch then freeze the leftovers.

Mexican Macaroni Bake

1 box elbow macaroni, cooked
1 lb cooked ground beef
15.5 oz jar salsa
15.5 oz can dark red kidney beans
15.25 oz can corn
8 oz can tomato sauce

Thoroughly combine all of the ingredients. Transfer to a sprayed 11x15 baking dish. Cover with foil then bake at 350 for 25-30 minutes.
*  To save time, heat all of the ingredients in the noodle pot and heat through.
*  To make this vegan, remove the ground beef. An additional can of kidney beans can be added.

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