COMMENTS:
I found this recipe on mywholefoodlife.com and we really enjoyed it! My family was not too happy looking at the chickpeas in with the stir fry but they found out they liked them!
INGREDIENTS:
1 T oil
2 bell peppers, sliced
1/2 T ginger
1 T minced garlic
1 small head cabbage
2 carrots, shredded
1 can chick peas, drained and rinsed
2 T liquid aminos
1 head broccoli
sesame seeds
DIRECTIONS:
Saute oil, ginger, garlic and peppers on medium heat.
Add cabbage and carrots. Stir well and cover for a few minutes.
Add chickpeas and liquid aminos. Stir and cover for a few minutes.
Add broccoli. Stir and cover for a couple more minutes.
Garnish with sesame seeds and serve.
Showing posts with label Dairy-Free. Show all posts
Showing posts with label Dairy-Free. Show all posts
Slow Cooker Teriyaki Chicken
COMMENTS:
I found this recipe (via Pinterest) from #Gimmesomeoven
INGREDIENTS:
2 lbs. boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup honey
1/2 cup soy sauce (I use Bragg's)
1/4 cup rice wine vinegar
1 teaspoon ginger
1/8 teaspoon black pepper
DIRECTIONS:
Combine all ingredients in your slow cooker, cooking 4-6 hours (depending on your appliance) until chicken shreds easily.
If you would like to add to or thicken the remaining sauce, whisk together 1/4 cup cold water with 3 tablespoons of cornstarch. Add this to the remaining sauce in a small saucepan. Allow it to boil 1-2 minutes and pour over the chicken.
We served this with rice and sprinkled the top with sesame seeds. Yum!
To freeze, just combine all ingredients in a freezer bag before cooking. When ready to serve, dump contents of bag in your slow cooker and you are good to go!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found this recipe (via Pinterest) from #Gimmesomeoven
INGREDIENTS:
2 lbs. boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup honey
1/2 cup soy sauce (I use Bragg's)
1/4 cup rice wine vinegar
1 teaspoon ginger
1/8 teaspoon black pepper
DIRECTIONS:
Combine all ingredients in your slow cooker, cooking 4-6 hours (depending on your appliance) until chicken shreds easily.
If you would like to add to or thicken the remaining sauce, whisk together 1/4 cup cold water with 3 tablespoons of cornstarch. Add this to the remaining sauce in a small saucepan. Allow it to boil 1-2 minutes and pour over the chicken.
We served this with rice and sprinkled the top with sesame seeds. Yum!
To freeze, just combine all ingredients in a freezer bag before cooking. When ready to serve, dump contents of bag in your slow cooker and you are good to go!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Shredded Salsa Beef
COMMENTS:
I found this recipe in a freezer-meal cookbook. I barely changed the recipe and it was super yummy! We put it on tortilla chips with sour cream, shredded cheese, lettuce, and guacamole. It is supposed to freeze well but we enjoyed it as leftovers the next day instead of freezing. Maybe next time I'll make a bigger batch!
INGREDIENTS:
1 1/2 - 2 lbs. beef roast (chuck or round)
1 cup chopped onion
1 small can chopped green chilies
1 cup salsa
2 Tablespoons brown sugar
1 Tablespoon soy sauce
2 teaspoons minced garlic
DIRECTIONS:
Combine all ingredients in crockpot and cook on low for 6 hours.
To freeze, just combine all ingredients in a freezer bag before cooking.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found this recipe in a freezer-meal cookbook. I barely changed the recipe and it was super yummy! We put it on tortilla chips with sour cream, shredded cheese, lettuce, and guacamole. It is supposed to freeze well but we enjoyed it as leftovers the next day instead of freezing. Maybe next time I'll make a bigger batch!
INGREDIENTS:
1 1/2 - 2 lbs. beef roast (chuck or round)
1 cup chopped onion
1 small can chopped green chilies
1 cup salsa
2 Tablespoons brown sugar
1 Tablespoon soy sauce
2 teaspoons minced garlic
DIRECTIONS:
Combine all ingredients in crockpot and cook on low for 6 hours.
To freeze, just combine all ingredients in a freezer bag before cooking.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Peanut Butter Oatmeal Bars
INGREDIENTS:
1 cup honey
1 cup peanut butter
3 cups oats
DIRECTIONS:
Melt peanut butter and honey over the stove. Stir in oats.
Press into 9x9" pan and allow to harden overnight.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
1 cup honey
1 cup peanut butter
3 cups oats
DIRECTIONS:
Melt peanut butter and honey over the stove. Stir in oats.
Press into 9x9" pan and allow to harden overnight.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Apple Cranberry Fruit Salad
COMMENTS:
I found cranberries on sale and so began the search for recipes to use them! Pinterest led me to this delicious fruit salad!
INGREDIENTS:
12 oz package fresh cranberries
1/2 cup water
1 cup sugar
2 red apples, chopped
1 green apple, chopped
11oz can Mandarin oranges, drained
2 large bananas, sliced
2 teaspoons lemon juice
1-2 cups mini marshmallows
DIRECTIONS:
Combine water and sugar in a medium saucepan. Add cranberries and cook until you start to hear (and see) the cranberries pop. Remove from heat and refrigerate for several hours (or more).
In a large bowl toss apples, oranges, bananas, and lemon juice (to prevent browning). Drain most of the juice from the cranberries and add them to the mixture. Finally mix in the marshmallows.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found cranberries on sale and so began the search for recipes to use them! Pinterest led me to this delicious fruit salad!
INGREDIENTS:
12 oz package fresh cranberries
1/2 cup water
1 cup sugar
2 red apples, chopped
1 green apple, chopped
11oz can Mandarin oranges, drained
2 large bananas, sliced
2 teaspoons lemon juice
1-2 cups mini marshmallows
DIRECTIONS:
Combine water and sugar in a medium saucepan. Add cranberries and cook until you start to hear (and see) the cranberries pop. Remove from heat and refrigerate for several hours (or more).
In a large bowl toss apples, oranges, bananas, and lemon juice (to prevent browning). Drain most of the juice from the cranberries and add them to the mixture. Finally mix in the marshmallows.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Sweet & Spicy Chinese Chicken
COMMENTS:
The Peaceful Mom, one of the few blogs I follow, posted this recipe which we really enjoyed - especially since it's a crockpot recipe! Serve over rice with stir-fry veggies!
INGREDIENTS:
3 boneless skinless chicken breasts
3 boneless skinless chicken thighs
1 large bell pepper, diced
2 cloves garlic, minced
1 jar apricot or peach preserves
2 Tablespoons brown mustard
2 teaspoons salt
2 Tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ginger
DIRECTIONS:
Place chicken breasts on the bottom of the slow cooker, topped with the thighs.
Mix remaining ingredients together in a small bowl; pour over chicken.
OR prepare all in a Ziploc bag to freeze and serve later.
Cook on low for 5-6 hours.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
The Peaceful Mom, one of the few blogs I follow, posted this recipe which we really enjoyed - especially since it's a crockpot recipe! Serve over rice with stir-fry veggies!
INGREDIENTS:
3 boneless skinless chicken breasts
3 boneless skinless chicken thighs
1 large bell pepper, diced
2 cloves garlic, minced
1 jar apricot or peach preserves
2 Tablespoons brown mustard
2 teaspoons salt
2 Tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ginger
DIRECTIONS:
Place chicken breasts on the bottom of the slow cooker, topped with the thighs.
Mix remaining ingredients together in a small bowl; pour over chicken.
OR prepare all in a Ziploc bag to freeze and serve later.
Cook on low for 5-6 hours.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Hash Brown, Egg, Sausage Bake
COMMENTS:
I found this recipe on Pinterest: http://www.livingwellspendingless.com/2014/07/30/freezer-breakfast-cupcakes/#y2xoe4b6WesCxYrt.32 titled Freezer Breakfast Cupcakes. However, I have not tried freezing them (I'm kind of leery about how they'll turn out from the freezer even though the site says they are good) and I only halved the recipe in a casserole dish (I have an aversion to washing the muffin pan).
INGREDIENTS:
1/2 bag of hash browns
1 package sausage
6 eggs
1/2 cup milk
1 cup shredded cheese
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
COMMENTS:
Preheat the oven to 350 degrees. Brown sausage, slice it, and set aside.
Heat hash browns until almost done (but not completely browned).
Meanwhile, whisk together eggs, milk, salt, and pepper.
Place hash browns in greased casserole dish (9"x7"). Top with cheese, then sausage.
Pour egg mixture evenly on top.
Bake for 25 minutes until egg is set.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found this recipe on Pinterest: http://www.livingwellspendingless.com/2014/07/30/freezer-breakfast-cupcakes/#y2xoe4b6WesCxYrt.32 titled Freezer Breakfast Cupcakes. However, I have not tried freezing them (I'm kind of leery about how they'll turn out from the freezer even though the site says they are good) and I only halved the recipe in a casserole dish (I have an aversion to washing the muffin pan).
INGREDIENTS:
1/2 bag of hash browns
1 package sausage
6 eggs
1/2 cup milk
1 cup shredded cheese
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
COMMENTS:
Preheat the oven to 350 degrees. Brown sausage, slice it, and set aside.
Heat hash browns until almost done (but not completely browned).
Meanwhile, whisk together eggs, milk, salt, and pepper.
Place hash browns in greased casserole dish (9"x7"). Top with cheese, then sausage.
Pour egg mixture evenly on top.
Bake for 25 minutes until egg is set.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Fancy Pants Chicken
COMMENTS:
I saw this recipe floating around on FB, adapted it a bit to be GF and MSG-free, and now we have a new favorite meal!
INGREDIENTS:
4 chicken breasts
4-5 slices of bacon
bag of fresh spinach
8 oz package of fresh sliced mushrooms
2 T. chicken broth base (like bullion granules but MSG free)
sprinkle of Kosher salt
sprinkle of pepper
sprinkle of onion powder
sprinkle of garlic powder
1/2 teaspoon parsley
1/2 teaspoon thyme
1/2 teaspoon sugar
1/4 cup white wine
2 Tablespoon olive oil
4 oz. shredded Mozzarella
DIRECTIONS:
Preheat oven to 375 degrees.
Place chicken in greased 9x13" pan. Sprinkle with salt and pepper and cover with bacon.
Top with spinach and then mushrooms.
Whisk together remaining ingredients (except cheese) and pour over everything.
Bake for 30-45 minutes (or until chicken is no longer pink), loosely covered.
Top with cheese and bake 5 more minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I saw this recipe floating around on FB, adapted it a bit to be GF and MSG-free, and now we have a new favorite meal!
INGREDIENTS:
4 chicken breasts
4-5 slices of bacon
bag of fresh spinach
8 oz package of fresh sliced mushrooms
2 T. chicken broth base (like bullion granules but MSG free)
sprinkle of Kosher salt
sprinkle of pepper
sprinkle of onion powder
sprinkle of garlic powder
1/2 teaspoon parsley
1/2 teaspoon thyme
1/2 teaspoon sugar
1/4 cup white wine
2 Tablespoon olive oil
4 oz. shredded Mozzarella
DIRECTIONS:
Preheat oven to 375 degrees.
Place chicken in greased 9x13" pan. Sprinkle with salt and pepper and cover with bacon.
Top with spinach and then mushrooms.
Whisk together remaining ingredients (except cheese) and pour over everything.
Bake for 30-45 minutes (or until chicken is no longer pink), loosely covered.
Top with cheese and bake 5 more minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Salted Chicken
COMMENTS:
For variety, I searched for something a little different than our Rotisserie Chicken. I found this one on allrecipes and simplified it. It was delicious and made for great lunch meat!
INGREDIENTS:
1 whole chicken
3 tablespoons kosher salt
DIRECTIONS:
Preheat the oven to 450 degrees.
Dry the outside of the chicken with paper towels and liberally salt inside the cavity and over the back and sides.
Bake for approximately 1 hour, or until the inside reaches 160 degrees.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
For variety, I searched for something a little different than our Rotisserie Chicken. I found this one on allrecipes and simplified it. It was delicious and made for great lunch meat!
INGREDIENTS:
1 whole chicken
3 tablespoons kosher salt
DIRECTIONS:
Preheat the oven to 450 degrees.
Dry the outside of the chicken with paper towels and liberally salt inside the cavity and over the back and sides.
Bake for approximately 1 hour, or until the inside reaches 160 degrees.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Overnight Oatmeal Bake
COMMENTS:
I'm always in search of new oatmeal bake recipes. I found this one on allrecipes and barely adapted it. I didn't have any raisins but they didn't seem needed. This one was a hit for the kids because of the "carmelized" top and it was a hit for me because I could make it the night before and just stick it in the oven in the morning. (Maybe I could do that with all of them?) However, this does not need to be made the night before. Just change the cooking time to 30 minutes if made right before baking.
INGREDIENTS:
1/3 cup vegetable oil
1/3 cup sugar
2 eggs
1 cup milk
1/2 teaspoon salt
1 Tablespoon baking powder
3 cups quick cooking oats
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
DIRECTIONS:
Beat together oil and sugar. Add eggs and milk. Stir in salt, baking powder, and oats. (Stir in 1/2 cup raisins here, if desired.) Pour into a greased 9x13 pan. Sprinkle with brown sugar and cinnamon. Cover and refrigerate over night.
In the morning bake at 350 degrees for 35 minutes (or 30 minutes if made right before baking).
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated with less oil and sugar May, 2015
I'm always in search of new oatmeal bake recipes. I found this one on allrecipes and barely adapted it. I didn't have any raisins but they didn't seem needed. This one was a hit for the kids because of the "carmelized" top and it was a hit for me because I could make it the night before and just stick it in the oven in the morning. (Maybe I could do that with all of them?) However, this does not need to be made the night before. Just change the cooking time to 30 minutes if made right before baking.
INGREDIENTS:
1/3 cup vegetable oil
1/3 cup sugar
2 eggs
1 cup milk
1/2 teaspoon salt
1 Tablespoon baking powder
3 cups quick cooking oats
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
DIRECTIONS:
Beat together oil and sugar. Add eggs and milk. Stir in salt, baking powder, and oats. (Stir in 1/2 cup raisins here, if desired.) Pour into a greased 9x13 pan. Sprinkle with brown sugar and cinnamon. Cover and refrigerate over night.
In the morning bake at 350 degrees for 35 minutes (or 30 minutes if made right before baking).
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated with less oil and sugar May, 2015
Peanut Butter Pasta
COMMENTS:
I was looking for some more lunch recipes and came across this one at a blog listing dairy free recipes. Honestly, I thought it would be gross but gave it a try for the kids. We all liked it (including my husband) and it may now become a regular lunch. I may make a bit less sauce next time just because it seemed a little wasteful...
INGREDIENTS:
1 bag frozen vegetables
1 bag pasta
2 cups chicken broth
3/4 cup peanut butter
1/4 cup soy sauce
1 Tablespoon lime juice
1 Tablespoon sugar
DIRECTIONS:
In a large pot boil the pasta and vegetables in water according to your pasta's directions.
In a small sauce pan combine the remaining ingredients well and then bring to a boil.
When pasta and vegetables are done cooking, drain and toss with peanut butter sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I was looking for some more lunch recipes and came across this one at a blog listing dairy free recipes. Honestly, I thought it would be gross but gave it a try for the kids. We all liked it (including my husband) and it may now become a regular lunch. I may make a bit less sauce next time just because it seemed a little wasteful...
INGREDIENTS:
1 bag frozen vegetables
1 bag pasta
2 cups chicken broth
3/4 cup peanut butter
1/4 cup soy sauce
1 Tablespoon lime juice
1 Tablespoon sugar
DIRECTIONS:
In a large pot boil the pasta and vegetables in water according to your pasta's directions.
In a small sauce pan combine the remaining ingredients well and then bring to a boil.
When pasta and vegetables are done cooking, drain and toss with peanut butter sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Oatmeal Casserole
COMMENTS:
This is a more "adult" version of my other baked oatmeals. Super yummy and much more substantial.
INGREDIENTS:
2 cups oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sliced almonds
1 cup berries (blueberries or raspberries)
1/3 cup mini chocolate chips
2 cups (soy) milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla
1 ripe banana, sliced
DIRECTIONS:
Preheat oven to 375 degrees and grease baking dish. (I used a deep 9x8.)
Melt butter in microwave. Meanwhile, mix together oats, sugar, baking powder, cinnamon, salt, half the almonds, half the berries, and half the chocolate chips. Spread this mixture in the baking dish.
Sprinkle the remaining nuts, berries, and chocolate, as well as the banana slices, on top.
Now whisk together the milk, egg, butter, and vanilla. Pour this mixture over everything. Gently shake the baking dish to make sure the milk mixture has gone through.
Bake 35-40 minutes or until the top is golden brown and the milk mixture has set.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Updated 3/6/2015
This is a more "adult" version of my other baked oatmeals. Super yummy and much more substantial.
INGREDIENTS:
2 cups oats1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sliced almonds
1 cup berries (blueberries or raspberries)
1/3 cup mini chocolate chips
2 cups (soy) milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla
1 ripe banana, sliced
DIRECTIONS:
Preheat oven to 375 degrees and grease baking dish. (I used a deep 9x8.)
Melt butter in microwave. Meanwhile, mix together oats, sugar, baking powder, cinnamon, salt, half the almonds, half the berries, and half the chocolate chips. Spread this mixture in the baking dish.
Sprinkle the remaining nuts, berries, and chocolate, as well as the banana slices, on top.
Now whisk together the milk, egg, butter, and vanilla. Pour this mixture over everything. Gently shake the baking dish to make sure the milk mixture has gone through.
Bake 35-40 minutes or until the top is golden brown and the milk mixture has set.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Updated 3/6/2015
Honey Sesame Chicken
COMMENTS:
I made this as a freezer meal last month and finally got around to making it for dinner. It was DELICIOUS! It tasted like real Chinese take out. YUM!!! I will have to double this recipe next time!
INGREDIENTS:
1 pound chicken tenders
3 Tablespoons olive oil
3/4 cup honey
2 Tablespoons sesame seeds
1/2 cup soy sauce
1 Tablespoon sesame oil
1 teaspoon salt
1 teaspoon pepper
1 package frozen broccoli
DIRECTIONS:
Place all ingredients in freezer bag, toss to coat and freeze. When ready, place in crockpot and cook for 4-6 hours.
Serve over hot cooked rice.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I made this as a freezer meal last month and finally got around to making it for dinner. It was DELICIOUS! It tasted like real Chinese take out. YUM!!! I will have to double this recipe next time!
INGREDIENTS:1 pound chicken tenders
3 Tablespoons olive oil
3/4 cup honey
2 Tablespoons sesame seeds
1/2 cup soy sauce
1 Tablespoon sesame oil
1 teaspoon salt
1 teaspoon pepper
1 package frozen broccoli
DIRECTIONS:
Place all ingredients in freezer bag, toss to coat and freeze. When ready, place in crockpot and cook for 4-6 hours.
Serve over hot cooked rice.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Banana Peanut Butter Ice Cream
COMMENTS:
Pinterest does it again! This time a dairy free, sugar free "ice cream."
INGREDIENTS:
4 large very ripe bananas
2 tablespoons peanut butter
DIRECTIONS:
Pinterest does it again! This time a dairy free, sugar free "ice cream."
INGREDIENTS:
4 large very ripe bananas
2 tablespoons peanut butter
DIRECTIONS:
1.
Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a
single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Mongolian Beef
COMMENTS:
This was another hit from freezer to crockpot!
INGREDIENTS:
2 pounds sirloin steak, cut into stir-fry strips
1/2 teaspoon ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/4 cup cornstarch
1/2 cup sliced or shredded carrots
3 green onions, chopped
DIRECTIONS:
Coat steak pieces in cornstarch.
Add remaining ingredients to freezer bag and mix well.
To prepare, dump freezer bag contents into crockpot and allow to cook for 3-5 hours (depending on your crockpot; you be the judge).
Serve over rice.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
This was another hit from freezer to crockpot!
INGREDIENTS:
2 pounds sirloin steak, cut into stir-fry strips
1/2 teaspoon ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/4 cup cornstarch
1/2 cup sliced or shredded carrots
3 green onions, chopped
DIRECTIONS:
Coat steak pieces in cornstarch.
Add remaining ingredients to freezer bag and mix well.
To prepare, dump freezer bag contents into crockpot and allow to cook for 3-5 hours (depending on your crockpot; you be the judge).
Serve over rice.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Hoisin Ginger Beef
COMMENTS:
A great freezer meal! This is one I threw in the crockpot for the family to have while I was gone. They texted me saying it was a good thing I wasn't there because they didn't save me any. And, will I make it again?
INGREDIENTS:
2 pounds sirloin steak
1/2 cup hoisin sauce
2 Tablespoons lime juice
1 Tablespoon honey
1 clove garlic
1 teaspoon salt
1 teaspoon ginger
1 teaspoon sesame oil
2 drops tabasco sauce
Serve with: rice, sesame seeds, and green onion
DIRECTIONS:
Place all ingredients (except rice, sesame seeds, and green onion) in freezer bag and freeze.
Thaw the night before in refrigerator (if you remember) and cook in crockpot for 4-8 hours (this depends on the kinds of crockpot you have).
Serve over hot cooked rice and garnish with sesame seeds and chopped green onion.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
A great freezer meal! This is one I threw in the crockpot for the family to have while I was gone. They texted me saying it was a good thing I wasn't there because they didn't save me any. And, will I make it again?
INGREDIENTS:
2 pounds sirloin steak1/2 cup hoisin sauce
2 Tablespoons lime juice
1 Tablespoon honey
1 clove garlic
1 teaspoon salt
1 teaspoon ginger
1 teaspoon sesame oil
2 drops tabasco sauce
Serve with: rice, sesame seeds, and green onion
DIRECTIONS:
Place all ingredients (except rice, sesame seeds, and green onion) in freezer bag and freeze.
Thaw the night before in refrigerator (if you remember) and cook in crockpot for 4-8 hours (this depends on the kinds of crockpot you have).
Serve over hot cooked rice and garnish with sesame seeds and chopped green onion.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Pioneer Woman's Perfect Pot Roast
COMMENTS:
I found this recipe through a few links on Pinterest for freezer meals. DELICIOUS!
INGREDIENTS:
3-5 lb. chuck roast
3 tablespoons olive oil
2 whole onions, peeled and halved
carrots
potatoes
1 teaspoon thyme
1 cup red wine
3 cups beef broth
DIRECTIONS:
Place roast in freezer bag along with oil, onions, carrots, potatoes, and thyme.
Mark on freezer bag to add red wine and chicken broth to the crockpot.
Cook on for 4-6 hours.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I found this recipe through a few links on Pinterest for freezer meals. DELICIOUS!
INGREDIENTS:
3-5 lb. chuck roast
3 tablespoons olive oil
2 whole onions, peeled and halved
carrots
potatoes
1 teaspoon thyme
1 cup red wine
3 cups beef broth
DIRECTIONS:
Place roast in freezer bag along with oil, onions, carrots, potatoes, and thyme.
Mark on freezer bag to add red wine and chicken broth to the crockpot.
Cook on for 4-6 hours.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Thai Chicken with Peanut Sauce
COMMENTS:
This was great! I used chicken legs but wings would work well too.
INGREDIENTS:
2 pounds chicken drumsticks or wings
1 cup salsa
1/4 cup peanut butter
3 Tablespoons lime juice
3 Tablespoons soy sauce
3 Tablespoons water
1 teaspoon ginger
1/4 cup sugar
2 cloves garlic, chopped
DIRECTIONS:
Place all ingredients in a freezer bag. Freeze until ready to cook. Thaw slightly and dump in slow cooker for 6-8 hours on low.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
This was great! I used chicken legs but wings would work well too.
INGREDIENTS:
2 pounds chicken drumsticks or wings
1 cup salsa
1/4 cup peanut butter
3 Tablespoons lime juice
3 Tablespoons soy sauce
3 Tablespoons water
1 teaspoon ginger
1/4 cup sugar
2 cloves garlic, chopped
DIRECTIONS:
Place all ingredients in a freezer bag. Freeze until ready to cook. Thaw slightly and dump in slow cooker for 6-8 hours on low.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Teriyaki Chicken (Freezer)
COMMENTS:
I found this recipe through plantoeat.com and enjoyed the simplicity and taste. Obviously, if you are going to take advantage of how well it freezes, double or triple (or quadruple) the recipe.
INGREDIENTS:
chicken thighs on the bone (skin removed)
1/3 cup soy sauce
1/3 cup brown sugar
1 teaspoon oil
1 teaspoon minced garlic
1 teaspoon minced ginger
DIRECTIONS:
Combine all ingredients except chicken until sugar is dissolved. Add chicken to marinade and freeze.
Thaw chicken overnight in refrigerator before baking for one hour at 350 degrees.
Turn chicken during baking.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I found this recipe through plantoeat.com and enjoyed the simplicity and taste. Obviously, if you are going to take advantage of how well it freezes, double or triple (or quadruple) the recipe.
INGREDIENTS:
chicken thighs on the bone (skin removed)
1/3 cup soy sauce
1/3 cup brown sugar
1 teaspoon oil
1 teaspoon minced garlic
1 teaspoon minced ginger
DIRECTIONS:
Combine all ingredients except chicken until sugar is dissolved. Add chicken to marinade and freeze.
Thaw chicken overnight in refrigerator before baking for one hour at 350 degrees.
Turn chicken during baking.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Italian Chicken and Pasta w/Veggies
COMMENTS:
This is super easy and super quick to prepare and also super yummy. I simplified it even more from the site where I found it (http://thecraftpatch.blogspot.com/2011/12/my-favorite-four-ingredient-quick.html).
INGREDIENTS:
2 cups cooked meat (I used canned chicken)
1 bag frozen California style vegetables
16 oz. pasta (penne)
Italian dressing
DIRECTIONS:
Boil water for pasta. Add pasta to water. About six minutes before pasta would be done according to package directions, add vegetables. Boil the final 6 minutes and then drain.
Add meat and toss well. Season with Italian dressing as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
This is super easy and super quick to prepare and also super yummy. I simplified it even more from the site where I found it (http://thecraftpatch.blogspot.com/2011/12/my-favorite-four-ingredient-quick.html).INGREDIENTS:
2 cups cooked meat (I used canned chicken)
1 bag frozen California style vegetables
16 oz. pasta (penne)
Italian dressing
DIRECTIONS:
Boil water for pasta. Add pasta to water. About six minutes before pasta would be done according to package directions, add vegetables. Boil the final 6 minutes and then drain.
Add meat and toss well. Season with Italian dressing as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
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