Egg Free, Dairy Free Crock Pot Turkey and Rice

My girls love anything with rice. This recipe is simple and yummy.

Crock Pot Turkey and Rice

2 cans turkey gravy
3 cups chicken broth
3 cups instant rice
1 lb cooked and diced or shredded turkey or chicken
1 can mixed vegetables OR 1 cup frozen peas and 1 cup frozen corn

Combine all of the ingredients in the sprayed crockpot. Cover and cook on low for 3-4 hours.

Egg Free, Dairy Free, Nut Free Perfect Brownies

We just had Jazlyn's Epi-Pen party. Every year when her Epi-Pen expires she picks the meal and dessert, her grandparents come over, and we have a fun night together. This year she wanted to make brownies. I've made many brownies before, but none of them were quite right. However, Jazlyn and I worked together on these brownies and they are absolutely perfect. They are moist, a little cakey, and so very good. Jazlyn wanted to add a layer of chocolate chips in the middle of them, which was a wonderful addition.

Perfect Brownies

2 cups flour
1 1/2 cups sugar
3/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup water
1 cup unsweetened applesauce
1/4 cup oil
1 tbsp vanilla extract
1/4 - 1/2 cup safe chocolate chips, optional

Combine the flour, sugar, cocoa, baking powder, and salt. Add the applesauce, oil, and vanilla then mix until thoroughly combined. Spread half of the batter into a sprayed 9x13 baking dish. Sprinkle the chocolate chips evenly over the top. Spread the remaining half of the batter evenly over the chocolate chips. Bake at 350 for 30 minutes or until a toothpick inserted into the center comes out clean.
*  If desired, you can omit the layer of chocolate chips.
*  All of the ingredients can be halved then baked in an 8x8 baking dish.

Egg Free, Dairy Free, Nut Free Crock Pot Simple Cinnamon Rolls

I had a can of biscuits in the fridge that was about to expire so I came up with a super simple way of making cinnamon rolls in the crock pot. They are light and fluffy with the bottom coated with caramelized sugar. They are very good and make the house smell wonderful.

Crock Pot Simple Cinnamon Rolls

1 can safe refrigerated pop biscuits
1/2 cup dairy free margarine
1/2 cup brown sugar
1 tsp cinnamon
1 tsp vanilla extract

Melt the margarine then stir in the vanilla. In a separate bowl, combine the brown sugar and cinnamon. Roll a biscuit in the margarine to coat completely. Roll to evenly coat in the brown sugar and cinnamon mixture. Place in the sprayed crock pot. Cover with a paper towel then place on the lid. Cover then cook on low for 2-3 hours.

Egg Free, Dairy Free, Nut Free Crock Pot Shepherd's Pie

This shepherd's pie is very simple to prepare and turns out very good and satisfying.

Crock Pot Shepherd's Pie

1 lb ground beef
2 cans mixed vegetables
1 can creamed corn
1 can beef gravy
4 cups mashed potatoes (I used instant)

Combine the ground beef, mixed vegetables, creamed corn, and gravy. Pour the mixture into the sprayed crockpot. Spread the potatoes evenly over top. Cover then cook on low for 3-4 hours.

Egg Free, Dairy Free Creamed Ground Beef

A simple, hearty meal. We love Creamed Sausage and Creamed Chicken so I decided to make it with ground beef.

 

Creamed Ground Beef

1 lb ground beef
1/4 cup flour
Salt and pepper to taste
1 1/4 - 1 1/2 cups soy milk

Brown the ground beef then drain most of the grease. Stir in the flour, salt, and pepper until thoroughly mixed. Over medium heat, add the soy milk, stirring constantly, until the mixture reaches the consistency you desire. Serve over hot cooked noodles, rice, mashed potatoes, biscuits, toast or bread.
*  Depending what other sides I have with the meal and how hungry my family is, I usually double this recipe.

Egg Free, Dairy Free French Toast

Before Jazlyn's allergies, French Toast was one of my favorite breakfasts. I've tried making it several times with bananas and other egg replacements, but the taste and texture just weren't right. Well, finally I figured out a way to make French Toast without eggs that actually tastes like the original. The taste and texture are absolutely perfect! Since the French Toast freezes so well, I make a triple batch so there's always some in the freezer. I had to put in the 3rd picture. Tayana said, "Look, happy toast".

French Toast

2 cups soy milk
1/4 cup flour
2 tbsp sugar
1 tbsp cinnamon
1 tsp vanilla extract
15 slices of safe thick bread

Preheat a skillet over medium low heat. In a separate bowl, whisk all of the ingredients, except for the bread, until thoroughly combined and smooth. Dip the bread into the mixture to coat completely. Fry in a well sprayed skillet until golden on each side. Spray the skillet before each addition.
* This French Toast freezes and reheats perfectly. Flash freeze on baking sheets then transfer into Ziploc bags. Reheat in the microwave.
*  You want the bread to be the thickest safe version that you can find.

Egg Free, Dairy Free, Nut Free Apple Baked Oatmeal

We love Baked Oatmeal. This Apple Baked Oatmeal is so delicious that I made it twice just in the first week. I like to make a batch of one of our favorites then store it in the fridge for up to a week. It makes breakfasts fast and delicious. Our other favorites are our Baked Oatmeal, Strawberry Baked Oatmeal, Sunbutter Chocolate Chip Baked Oatmeal,  Baked Oatmeal with Blueberries, Original Baked Oatmeal,  Our favorite way to serve any of the Baked Oatmeal recipes is to reheat a slice with some milk poured over top. The girls also like to sprinkle theirs with cinnamon sugar.

 

 

Apple Baked Oatmeal

4 cups quick cooking oats

1/2 cup brown sugar
2 tbsp cornstarch
1 tbsp cinnamon
1 tbsp baking powder
3 cups soy milk
1 1/4 cups unsweetened applesauce
2 tbsp melted butter
2 tbsp water
1 tbsp vanilla extract
4 apples - peeled, cored, and diced small

Combine the oats, brown sugar, cornstarch, cinnamon, and baking powder. In a separate bowl, combine the soy milk, applesauce, melted butter, water, and vanilla. Add the soy milk mixture to the oat mixture then stir until thoroughly combined. Stir in the apples. Transfer the mixture evenly into a sprayed 9x13 baking dish. Bake at 350 for 30-35 minutes or until lightly browned and set. Cool for 30 minutes before serving. Serve warm or cold. Store tightly covered in the fridge for up to 1 week.