Wednesday, May 1, 2013

Mexican Rice Bowl

  • 2 medium chicken breast cut into small cubes
  • 1 can of black beans rinsed
  • 1 1/2 cups uncooked rice
  • 1 cup tomato sauce or spagetti sauce
  • 1 cup chicken broth
  • 11/2 cup water
  • 1 pepper cut into cubes
  • 1/2 of a medium onion finely chopped
  • 1 small can of green chilis
  • 2 T. soy sauce
  • 2 T. minced garlic
  • 2 T. taco seasoning
  • Salt and pepper to taste
  • Salsa, sour cream and cheese optional as a garnish
  1. In your rice cooker add the uncooked rice, tomato sauce, broth, green chilis and water (minus 1/4 cup)
  2. Saute the garlic, pepper, onion and chicken in a large skillet over medium heat.
  3. Add the rinsed black beans, taco seasoning, and remaining 1/4 cup of water to the skillet
  4. Stir frequently until the beans are warmed.
  5. Layer the bowl with rice on bottom, then chicken mixture and top with cheese, sour cream and salsa. Since we don't do dairy we just did Homemade Salsa and dairy free cheese.
  6. Enjoy!

Wednesday, May 23, 2012

Supreme Pizza Pasta

Looks tasty right!?!?

Up close and personal... so so good. It is even toddler approved! 
Who wouldn't love the marriage of spaghetti and pizza!?!?!  :)

  • 1 jar of your favorite pasta sauce (I love Walmart's brand, its cheap and tasty!)
  • 1/2 of an onion finely chopped
  • 1 pepper
  • 16 oz of cooked pasta
  • 1 small tube of sausage (I love Jimmy Dean's natural)
  • 1/4-1/2 pkg. of pepperoni (we use turkey)
  • Sprinkle with mozzarella cheese (we use the the dairy-free Daiya brand)
  • You can add really any topping that love on pizza
  1. Brown the sausage over medium heat in a medium sized skillet.
  2. Cook pasta and chop the veggies while the sausage is browning.
  3. Add the veggies, and pepperoni to the skillet and stir constantly until they are soft.
  4. Scoop the cooked pasta into each individual bowl and cover with the toppings from the skillet.
  5. Add sauce, cheese, salt and pepper to taste.
  6. Best served with garlic cheese toast and a green salad.

Sunday, April 1, 2012

Quick and Easy Dairy-free Chili

  • 1 can of chili beans 
  • 1 can of red kidney beans (rinsed)
  • 1 can of black beans (rinsed)
  • 1 can of diced tomatoes
  • 1/4 c beef or chicken broth
  • 3/4 c. nutritional yeast
  • 1 t. agave
  • 1 t. taco seasoning
  • Salt and pepper to taste
  • optional- 2 c. of cooked ground beef
  1. Pour all the ingredients into a pot and heat over medium heat for about 10 mins to let all the flavors combine.
  2. Serve with chips and dairy alternative (I used Daiya) cheddar cheese. 

* Just as an FYI all the beans i buy are from Wal-mart. Their chili beans does have a tiny bit of soy so beware of that if you choose to use it.*

Cinnamon Marshmello Chex

Tasty looking right!?!?!

Here's a close up.... mmmm!

  • 1 box Cinnamon Chex
  • 1box rice or corn Chex
  • 2-3 pkg. marshmellows
  • 1/4 c. butter or butter alt.
  • 2t. vanilla
  • 2t cinnamon
  1.  In a large pot melt the butter and marshmellows until they are completely smooth, on medium heat.
  2. Remove from heat and add the cinnamon and vanilla to mixture. It should look like this...
  3.    In a separate bowl pour both kinds of chex and stir them together.
  4.    Pour mixture onto a greased cookie sheet.
  5.    Take a sandwich bag and spray it with cooking spray. Use it as a glove for your     hand and press the chex until it is flat and even all around.
  6.   Allow to cool and then serve.

*You may want to alter the marshmallow to chex recipe depending on your taste. My pictures are 1and 3/4 boxes of chex and 2 and 1/2 bags of marshmellos.)*

*This is a recipe adapted from my lovely sister Amanda's original. Gotta give credit where credit is due! ;) *

Sunday, March 18, 2012

Gluten Free Onion Rings



  • 1/2-1 onion
  • 1 cup brown rice flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1tsp onion powder
  • 1 egg
  • 3/4-1 cup water (depending on how thick you like the breading)
  • Salt and pepper to taste
  • oil for frying

  1. Combine all but the oil in a mixing bowl. ( I actually used Wildtree Scampi blend in place of the garlic and onion powder).
  2. Slice your onion into rings and cover it completely in batter.
  3. Heat your oil to 375 degrees and fry the rings until they are golden brown on both sides.
  4. Allow the oil to drip off onto a paper towel as they cool... more dipping less calories! ;)
  5. Enjoy your tasty onion rings!

Wednesday, March 14, 2012

Sausage Cheesey Stuffed Shells w/ Alfredo Sauce

  • 2 c. of cashews 
  • 1-3 c. of plain coconut milk 
  • 2 T. of minced garlic
  • 1 T. onion powder (or Wildtree onion and chive blend)
  • 1/2 tube of sausage (browned)
  • optional 1-2 T. Wildtree's scampi blend (it is not as good without it!)
  • 1 1/2 tbsp of nutritional yeast 
  • salt and pepper to taste (or Wildtree's Rancher Steak Rub)
  • 2 T. dairy free butter ( i of course use the Red Earth Balance)
  • 1 box of GF shell noodles
  • 1 1/2-2 c. chopped spinach ( I used fresh. You'll want maybe half that if its frozen)
  • 1 1/2-2 c. dairy free cheese (of course i use daiya! ;)
  1.  Soak the cashews over night in water
  2. Cook shells as directed.
  3. Blend up the cashews, garlic, onion, 1 c. coconut milk, salt and pepper and nutritional yeast until it is smooth (add more coconut milk as needed.
  4. In a saucepan take about 1/3-1/2 of the mixture; combine it with 1/2 c. cheese, 1 c. of spinach, 1 T. butter and the sausage. Warm it on the stove for a few minutes until it reduces down. (This will be the stuffing for your shells.)
  5. Stuff your shells with the mixture and place them in a greased 8x8 pan.
  6. Take the remaining mixture and add the rest of the milk, spinach and butter to it, and warm in the sauce pan on the stove top. Pour over the shells.
  7. Top with remaining cheese and bake at 375 for 25 mins, or until the sauce bubbles.
* Makes 6 servings*

Monday, March 12, 2012

Bangkok Curry

·       1 pkg. Taifun rice noodles (soak in hot water for about 10 mins then add to the veggies and sauce.)
·       3-4 julienned carrots
·       1/2 c. green onions
·       2 medium red, orange, or yellow pepper, thinly sliced
·       2 c. sliced mushrooms (about 6-8 small mushrooms)
·       2-3 Tbsp. fresh, minced garlic