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 Quick and Simple Chicken and Vegetables over Biscuits

This meal was very easy to make since I always keep cooked shredded chicken in the freezer ready to use (my favorite is our Crock Pot Shredded Chicken). The girls loved this meal served over the Flattened Drop Biscuits.

Quick and Simple Chicken and Vegetables

1 lb cooked and diced or shredded chicken or turkey
2 cans mixed vegetables
1 can turkey gravy

Combine all of the ingredients and then heat until warmed through. Serve over warm biscuits if desired.



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Egg Free Dairy Free Simple Shepherd's Pie

My family loves Shepherd's Pie and this is such an easy and fast way of making it.

Simple Shepherd's Pie

1 lb cooked ground beef or any meat desired
1 can beef gravy (I use Campbells)
1 can mixed vegetables or any desired
3-4 cups prepared mashed potatoes (to make it fast, I use Betty Crocker Mashed Potato Buds)

Combine the ground beef, gravy and vegetables. Transfer the mixture into an 8x11 or 9x9 baking dish. Spread the mashed potatoes evenly over the top. Bake at 350 for 15-20 minutes or until heated through.

Egg Free, Dairy Free Biscuit Topped Chicken Pie

My family loves biscuits, so this was a perfect all in one meal. The leftovers reheat perfectly.

Biscuit Topped Chicken Pie

2 cans mixed vegetables or any desired
1 can gravy (I use campbell's pork or turkey because their chicken gravy is not safe)
2 cups cooked and diced chicken breast
2 tsp Italian seasoning
1 chicken bouillon cube dissolved in 1/4 cup hot water
2 1/2 cups all purpose baking mix (I use Bisquick)
1 1/4-1 1/2 cups soy milk

Combine the vegetables, gravy, chicken, Italian seasoning and dissolved bouillon in a 9x13 baking dish. In a separate bowl, combine the baking mix and soy milk until the dough is a spreadable but thick consistency. Spread the biscuit mixture evenly over the chicken mixture. Bake at 350 for 30-35 minutes or until the biscuit topping is cooked through.
*  You can bake this meal in an 8x8 baking dish, using the same amount of the bottom mixture. However, use only 1/2 the amount of the biscuit topping.
*  You can substitute the chicken with cooked ground beef, sausage, ham or any meat desired.

Egg Free, Dairy Free Crock Pot Ground Beef and Vegetables

The girls couldn't get enough of this easy to prepare meal. I love crock pot meals and this one we will be making frequently.

Crock Pot Ground Beef and Vegetables

6 potatoes, peeled and sliced very thin
10 baby carrots, sliced
1 can peas
2 lbs ground beef, cooked
1 can beef gravy (I used Campbell's)
1 1/2 cans water

Layer the potatoes, carrots, peas and ground beef in the crock pot in the order given. Combine the gravy and water then pour over the other ingredients. Cover and cook on high for 4 hours.