Mexican Lasagna - Gluten and Dairy Free

 When the regular lasagna is all full of evil things like gluten and dairy . . . You have to go with Mexican Lasagna.  And really, Mexican food is the most supreme kind of food, so I'd say it's a win win. 

Mexican Lasagna - Gluten and Dairy Free 

~1 lb of ground beef 

2 c. salsa 

2 (15 oz) cans of black beans, rinsed and drained

2 tsp. cumin

1 tsp. salt 

1/2 tsp. pepper

1 c. water 

GF Corn tortillas

Toppings:

olives

chopped tomatoes

lettuce

avocados 

green onions

cilantro

Brown the ground beef. In a blender, combine the salsa, black beans, cumin, salt, pepper, and water.  This should make a pourable, thick sauce.  Add the black bean sauce to the ground beef and heat through.  

Layer corn tortillas in the bottom of a 9 x 13 pan.  Top with sauce.  Add another layer of tortillas, and top with sauce.  Repeat until sauce is gone, ending with sauce on the top. Bake in 425* oven for 15 mins.  Top with toppings and serve. 

Yum yum! 

Adapted from https://simplygluten-free.com/blog/2013/05/gluten-free-mexican-lasagna-recipe.html

Spice Cake With Caramel Frosting - Gluten, Egg and Dairy Free

 This cake.  What can I say  . . . everything I do to it (substitutions) works incredibly well.  Everyone who tries it raves.  It is incredibly easy to make.  I give it the absolute highest praise!  It is really just fantastic.  

I got the recipe (the gluten and dairy - full version) from my sister years ago, and all through our family's dietary changes, it has remained a favorite.  

Go. Make it.  Now. 

Spice Cake with Caramel Frosting - Gluten, Egg and Dairy Free 

4 cups (32 oz) of applesauce 

4 tsp. baking soda

1 c. of light (in taste, not fat) olive oil (veg or canola oil is fine)

2 c. sugar

4 c. of gluten free flour

4 tsp. cinnamon 

1/2 tsp nutmeg

1 tsp. ground cloves 

1 tsp. salt 

Add all ingredients to a large bowl and mix well.  Pour onto a greased sheet cake pan.  Bake 40-50 mins at 350*.

Caramel Frosting - Gluten and Dairy Free 

1/4 c. coconut oil 

1/4 c. full fat canned coconut milk 

1/2 c. brown sugar

2 1/2 c. powdered sugar 

1 tsp. vanilla 

Bring coconut oil, coconut milk and brown sugar to a boil then whisk in powdered sugar and vanilla.  Spread frosting on cool cake, while the frosting is still warm.  

Yum yum!!

Chicken Butternut Salad - Gluten and Dairy Free

 Don't you see this picture and want to eat it? Yes, you do.  Because it looks amazing and tastes amazing too! 

Chicken Butternut Salad - Gluten and Dairy Free 

1 butternut squash

olive oil

1-2 boneless skinless chicken breasts 

salt and pepper, to taste 

1/4 c. dry quinoa, rinsed

1/2 c. water

lettuce of choice 

1-2 apples, diced 

1/4 c. dried cranberries 

**Peel and dice the butternut squash and sprinkle with olive oil, salt, and pepper. Roast in 400* oven, on lined baking sheet, for 20 mins, flipping half way through time.  

**While squash is roasting, slice chicken, season with salt and pepper and pan fry until cooked through.  Set aside.  

**Cook the quinoa in the microwave.  Add the 1/2 c. water and the quinoa to a bowl, cover and cook for 2 minutes.  Remove and stir, then cook for another 4 minutes.  Stir and let stand for 1 minute. 

**In a large bowl combine the squash, chicken, quinoa, lettuce, apple, and cranberries.  

Serve with safe dressing and die of happiness. 

Adapted from: http://www.peanutbutterandpeppers.com/2013/09/18/butternut-squash-fall-chicken-salad-with-maple-dressing/

White Chili - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! 

I have a firm belief that the person who invented crock pots has a secure spot in Heaven.  I mean, saving lives right and left with those crock pots has got to be a ticket right in.  I LOVE using my crock pot. 

All drama aside . . . 

This chili is so darn good that the Hubs was still raving about it the next day.  It's just that good people.  

White Chili - Gluten and Dairy Free 

2 frozen boneless chicken breasts 

2 cans of great northern beans 

1 1/2 tsp. garlic powder

2 tsp. cumin 

1/4 tsp. pepper 

1 1/2 tsp. salt 

2 C. chicken broth 

1 cup coconut milk 

1/4 c. arrowroot powder 

1/2 c. cold water 

Put all ingredients except arrowroot powder and water in the crock pot.  Cook on high for 5 - 6 hours until chicken is done.  Remove chicken and shred.  Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the chili until incorporated.  Add shredded chicken back in and replace lid.  Heat for a few minutes until thickened.  

Serve with some delicious corn bread and enjoy! 

***To make as a freezer meal add all ingredients (except arrowroot powder and water) to a gallon zip lock bag and freeze. Defrost over night in the fridge and cook for 7-8 hours on low in the crock pot.
*** 

Instant Pot White Chili - Gluten and Dairy Free 
*Add frozen chicken, beans, spices, broth and milk to instant pot.
*Seal the valve, then cook on High Pressure (manual) for 15 minutes, then Quick Release pressure. 
*When pressure has all released, remove chicken and shred. 
*Before returning to pot, turn on "sauté" function. 
*In small bowl whisk arrowroot powder and cold water till smooth.
*Add to broth/milk mixture and whisk.
*Return chicken to pot. 

Chicken Tacos - Gluten and Dairy Free

Since I LOVE and ADORE Mexican food and could eat it for every meal, every day . . . this recipe here is just another attempt for me to serve tacos every. single. day.  

Does changing the meat up mean people won't get tired of tacos? Yes. Yes, it does. 

This recipe was a MAJOR hit with all the people here. Success! (And it's crazy easy too.) 

 Chicken Tacos - Gluten and Dairy Free

4 boneless chicken breasts 

1 Tbsp. cumin 

1 tsp. paprika 

1/2 tsp. garlic 

1/2 tsp. salt 

dash of red pepper 

dash of pepper

water as needed 

Boil the chicken in water, about 20 mins, until chicken is cooked through.  Drain water and shred the chicken in the pan.   Add the seasonings and stir thoroughly.  Add a little water if it seems too dry.  Serve on taco shells or corn tortillas and top with beans and toppings of your choice.  We like lettuce, tomatoes, avocados, olives, etc! 

Tacos every day! YUM! 

Ranch Dressing - Gluten and DAIRY Free

The Hub's Grandma made a fantastic "dilly dip" that was kind of renowned in the family.  Just so good! 

So finding a dairy free substitute only took me, oh, I don't know, 1,847 years!!!  

But, I hereby declare that the Hubs, the harshest critic on judging a substitute for his Grandma's recipe, absolutely LOVES this recipe.  He asks for it often.  

You won't be disappointed.  

 Ranch Dressing or Dip - Gluten and Dairy Free 

2 cups of safe mayo (use vegan for egg free) (Add more as needed to make it more of a dip than a dressing) 

1/2 c. rice milk 

1 3/4 tsp. distilled apple cider vinegar (or just distilled white vinegar) 

1 tsp. parsley 

1/8 tsp. dill 

1/4 tsp. garlic powder

1/4 tsp. onion powder 

1 1/2  tsp. dried chives 

Combine all ingredients and stir, or whisk, until well combined.  Make the day before for better flavors, as the spices meld. 

ENJOY!

Adapted from:  http://www.allergyawesomeness.com/dairy-free-egg-free-buttermilk-ranch-top-8-free-too/

Cinnamon Roll Chex Mix - Gluten and Dairy Free

Whenever LDS General Conference comes around, we like to join the rest of the LDS world and have cinnamon rolls. . . . alas, gluten-free-dairy-free-YEAST-free cinnamon rolls is not something I have attempted to conquer just yet. (But do plan to . . . some day.)  

But have no fear . . . this chex mix is the PERFECT substitute.  

My 9 year old son got tired of waiting for me to make it and made it himself which was super awesome!  (And also the reason it didn't get mixed quite as thoroughly as usual.)  

Cinnamon Roll Chex Mix - Gluten and Dairy Free 

16 cups of gluten free chex (we like corn and rice, or just corn)

1/2 c. of coconut oil 

3/4 c. sugar 

1 heaping Tbsp of cinnamon 

Pour chex into a large bowl.  Melt oil and stir into cereal, until it is evenly coated. Mix cinnamon and sugar in a small bowl then pour over cereal mixture. Gently stir with a spatula until even coated, then spread out to dry.  

So easy your kids can do it! 

Enjoy! 

Adapted from: http://www.allergyawesomeness.com/guest-post-something-swankys-churro-chex-mix-gf-df-egg-soy-peanuttree-nut-free-top-8-free-vegan/

Crock Pot Taco Soup - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

 Weather is sorta a big thing for me and sometimes I feel like I spend 9 months looking forward to summer and 3 months enjoying it.  I have got to learn to enjoy the cold weather more, but in the meantime there is always soup.  I must have soup to warm me up.  

Today it is cold and pouring rain, so taco soup is on the menu.

Crock Pot Taco Soup - Gluten and Dairy Free 

2 frozen boneless, skinless chicken breasts (can substitute 1 lb of cooked ground beef) 

1 15 oz. can of black beans, drained 

1 15 oz. can of corn, drained (or use fresh or frozen)

1 8 oz. can of tomato sauce 

1 15 oz. can of diced tomatoes 

2  c. of chicken broth 

1 tsp. of salt 

1 tsp. cumin 

1/2 tsp. garlic 

1/4 tsp. pepper

Add all ingredients to crock pot and cook on high for 5 hours.  Remove chicken and shred then return to soup.  Serve with tortilla chips and diced avocados, or other desired toppings.   

*This also makes a great freezer meal.  Add all ingredients to a gallon zip lock bag and freeze.  Defrost over night in the fridge and cook for 7-8 hours on low in crock pot. 

Instant Pot Taco Soup - Gluten and Dairy Free
*Add frozen chicken, beans, corn, tomato sauce, diced tomatoes, broth and spices to Instant Pot.
*Seal valve and cook on High Pressure (manual) for 15 minutes.
*Quick Release pressure
*Shred chicken and return to pot.
*If using ground beef cook on the sauté function first, then pressure cook for just 1 minute.  If your ground beef is already cooked just set to high pressure (manual) for 1 minute.

Enjoy!

Yum yum! 

Crockpot Fajitas - Gluten and Dairy Free

My hubby bought me a second crock pot and it is pretty much my favorite possession ever.  I mean, come on . . . I can have broth going for days and make all kinds of breakfasts and dinners at the same time!  HEAVEN.  

#kitchennerd 

Anywho, this is a real favorite.  Have I mentioned my long standing and undying love of Mexican food?  I LOVE IT.  

This is a quick and easy way to make super delicious fajitas.  

Crockpot Fajitas - Gluten and Dairy Free 

2 -3 lb chuck roast 

2 bell peppers, any color, sliced 

2 cloves garlic, minced 

3 Tbsp. lime juice

2 tsp. cumin

1 tsp. paprika 

salt 

pepper 

Add all ingredients to crock pot and cook on low for 8 hours.  Shred beef.

Serve on warm corn tortillas with spanish rice, guacamole, or other toppings.

This meal works fantastically as a freezer meal.  Add all ingredients to a gallon ziploc bag and freeze.  When ready to use, defrost in fridge overnight, then add to crockpot and cook on low for 8 hours.   

Sugar Cookies - Gluten and Dairy Free

 Whelp, about time for some cookies, wouldn't ya say? 

I accidentally added too much oil to these valentines cookies, but they still turned out pretty good! 

I've been meaning to post this recipe since clear back in October, see?

Alas, here we are. March.  But sugar cookies are good any time of year, right? So post them I shall. 

Sugar Cookies - Gluten and Dairy Free 

1 cup coconut oil 

1/2 c. light olive oil

2/3 c. sugar

2/3 c. powdered sugar

2 eggs 

1 tsp. vanilla 

4 cups of gluten free flour (I like Pamela's Bread Mix for this.)

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt 

Cream coconut oil, olive oil, sugar, powdered sugar, eggs and vanilla together.  Add rest of ingredients and stir to combine.  Roll out between two pieces of parchment paper.  Cut into desired shapes.  Cook 8-10 mins at 350*.  

Asian Chicken Lettuce Wraps - Gluten and Dairy Free

Better get back on my recipes, right? 

SO MUCH has been going on here.  It's been . . . difficult.  But now things are calming down, and I have a ton of recipes ready to post. Let's get back to it.  

This is a yummy, easy, and delicious meal for a busy night - just the kind I like.

  

And most importantly . . . the kids loved it! 

 

Asian Chicken Lettuce Wraps 

4 boneless, skinless frozen chicken breasts 

1 medium red bell pepper, diced

3 large carrots, grated 

4 cloves garlic, minced 

1/2 c. soy sauce (gluten and yeast free)

1/4  heaping cup ketchup 

1 1/2 tbsp. honey 

1/4 teaspoon crushed red pepper flakes 

Add all ingredients to your slow cooker and cook on high for 5 hours.  Remove chicken and shred, then stir back in.  Serve on top of a piece of Romaine lettuce.

  

This makes a great freezer meal.  Add all ingredients to a gallon ziploc and freeze.  When ready to use, defrost over night and add to crock pot.  Cook on low for 4-6 hours.  

We like to serve with a pile of rice on top of the chicken.  Yum! 

Adapted from http://newleafwellness.biz/2015/06/16/slow-cooker-asian-chicken-lettuce-wraps/

Yum!