Jazzy Allergy Recipes: mexican

Welcome!

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.

Showing posts with label mexican. Show all posts

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.

Saturday, August 24, 2013

Egg Free, Dairy Free Crock Pot Mexican Chicken

This is another great crock pot meal. 4 pounds of chicken makes a lot of this casserole. However, it does freeze really well. You can easily reduce the chicken to 2 pounds if you desire. The top picture was taken before I shredded the chicken. This works great if you don't want to bother shredding the chicken. You will notice that there is more liquid if you use it this way. The middle and bottom pictures are with the shredded chicken and served the next day. We liked it much better shredded, which also makes a great taco filling.

Crock Pot Mexican Chicken

2-4 lbs boneless skinless chicken breasts, cut into large chunks

24 oz jar salsa

15.5 oz can kidney, black or pinto beans

1 can corn

Combine all of the ingredients in the crock pot, pressing the chicken into the mixture as much as possible. Cover then cook on low for 6-8 hours or until the chicken is cooked through and tender. Shred the chicken then return it to the crock pot. Mix thoroughly then serve.

* Great as a casserole or taco filling.

* The meal freezes very well both ways.

Thursday, December 30, 2010

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.