Egg Free, Dairy Free, Nut Free Baked Yellow Squash with Onion

This really isn't a recipe, it's just our favorite way to prepare yellow squash.

Baked Yellow Squash with Onion

Cut the unpeeled yellow squash into 1/4 - 1/2" thick slices. Place in a single layer on a parchment paper lined baking sheet. Place sliced onions on top. Season as desired. Bake at 425 for 15 minutes. Flip then bake an additional 15 minutes or until tender.

Egg Free, Dairy Free Baked Diced Tomatoes

My wonderful brother gave us a huge bag of cherry tomatoes. We tried a bunch of new recipes with them, but this was by far our favorite. We made this recipe 5 times for our lunch in one week. We liked it best warm right from the oven. However, it is also pretty good chilled. I highly recommend trying this recipe if you like tomatoes.

Baked Diced Tomatoes

1/4 cup dairy free margarine

2 cups fresh diced tomatoes or cherry tomatoes cut in half

1 1/2 cups bread crumbs, divided use

2 tbsp sugar or to taste

1/8 tsp salt

Place the margarine in an 8x8 baking dish. Microwave until melted. Add the tomatoes, 1 cup of the bread crumbs, sugar, and salt then mix thoroughly. Cover evenly with the remaining 1/2 cup of bread crumbs. Bake at 325 for 20 minutes or until the crumbs are golden and the tomatoes are hot.



Egg Free, Dairy Free Veggie Rice

This is a very simple side dish that doesn't take much more time than just making rice. Adjust the vegetables to suit your family's taste. This was perfect for us. You could also turn this side dish into a fast and simple meal by adding any cooked meat you like such as ground beef, shredded chicken, or diced ham.

Veggie Rice

2 cups Minute rice
2 cups broth
5 baby carrots, shredded or diced small
1/2 cup frozen peas
2 tbsp dairy free margarine, optional

Microwave the rice, broth, and carrots for 8 minutes or until the rice is tender. Stir in the peas and margarine until the peas are thawed.
* If you want the peas cooked more, microwave them with the other ingredients. We liked the texture of the peas just thawed and heated from the hot rice.
* If desired, this side dish can be turned into a main dish by adding any cooked meat such as ground beef, shredded chicken, or diced ham.

Egg Free, Dairy Free Chicken and Stuffing Muffins

These yummy "muffins" are so easy to prepare and my girls couldn't get enough of them.

Chicken and Stuffing Muffins

5 cups dry stuffing mix
2 cups chicken broth
2 cups diced or shredded cooked chicken

Combine all of the ingredients. Press firmly into sprayed muffin cups. Bake at 350 for 25 minutes or until golden. Cool for a few minutes before serving.
*  This made 16 muffins.

Egg Free, Dairy Free Homemade Gravy

This recipe works great as a thick gravy, but it is also a perfect sauce for casseroles. This is a perfect substitute for white sauce if you don't have a safe milk alternative or if you don't have any on hand. You can use it anywhere you would use a white sauce. If you want a thinner gravy/sauce, increase the amount of broth or reduce the amount of flour.

Homemade Gravy

1/4 cup dairy free margarine
1/3 cup flour
2 cups chicken or beef broth
Salt and pepper to taste

Melt the margarine in a saucepan over medium heat. Whisk in the flour, salt, and pepper. Add the broth then whisk until smooth and thickened. Store covered in the fridge for up to 2 days.
*  If the cooled gravy is too thick even after reheating, just heat and whisk in more broth.

Egg Free, Dairy Free Sweet Cornbread

We love our Simple Sweet Cornbread and our Sweet Corn Cake. I wanted to make cornbread to go with our supper and I was out of the Jiffy Cornbread Mix, which is an ingredient in both recipes. This new Sweet Cornbread recipe is still easy to make and very good. It is more of a traditional cornbread that is fluffy and drier than my other two recipes, which is not at all a bad thing depending what texture you want and what you are using the cornbread for. This cornbread was perfect with the chowder I made. The girls liked their cornbread topped with dairy free margarine. I didn't find a need to put it on because I was dipping it in my chowder. This cornbread reminds me of the cornbread my mom used to make with her Chili when I was growing up.

Sweet Cornbread

2 1/2 cups cornmeal
2 cups flour
1 cup sugar
2 tbsp baking powder
1 tsp salt
2 cups soy milk
1/4 cup dairy free margarine, melted
1/4 cup water

Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, margarine, and water then mix until thoroughly combined. Pour the mixture evenly into a sprayed 9x13 baking dish. Bake at 400 for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
*  You can substitute the 9x13 baking dish for two 8x8 baking dishes.

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.