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, May 31, 2016

Egg Free, Dairy Free, Nut Free Biscuit Topped Ham, Peas, and Potatoes

Another quick and easy to throw together casserole. My girls love anything with biscuits. We all loved this simple meal.

Biscuit Topped Ham, Peas, and Potatoes

1 pound cooked cubed ham
1 can creamed corn
1 can peas
2 cans diced potatoes
2 tsp pepper
1 tsp salt
1 1/2 cups Bisquick baking mix
1 1/4 cups soy milk
1-2 tbsp Italian seasoning

Combine the ham, creamed corn, peas, potatoes, pepper, and salt in a sprayed 8x11 baking dish. In a separate bowl, combine the Bisquick, soy milk, and Italian seasoning. Spread the biscuit mixture evenly over the top of the other ingredients. Bake at 350 for 40 minutes or until the biscuit topping is golden and cooked through.