Strawberry Chicken Salad

One of my favorite food is strawberries!  I love them and every summer, when they come into season, I love to grab a bunch of them and use them in my recipes.  I love to go picking for them too!

This salad is super simple & top 8 free!  It’s full of strawberries and lots of other yummy toppings too!  It’s perfect for a hot summer night, when you are looking for a light dish for dinner!  Enjoy!

 

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Strawberry Chicken Salad

Ingredients

Salad

-2 chicken breasts, grilled and diced into 1″ cubes

– 2 heads of romaine lettuce, chopped

-1/2 cup shredded carrots

-1 cup strawberries, sliced

-1/2 cup blueberries

-1/4 cup dried cranberries

Balsamic Dressing

-3 tbls olive oil

-1 1/2 tbls balsamic vinegar

-pinch of salt

-pinch of pepper

 

Directions

  1. Grill chicken breasts on medium heat, for about 5 minutes on each side, or until cooked through.
  2. Place romaine lettuce, carrots, strawberries, blueberries, dried cranberries and chicken in a large, shallow bowl.
  3. Serve with balsamic dressing or your dressing of choice on the side.  Enjoy!

 

Sausage & Peppers

This is my take on a lighter, less greasy, but still delicious sausage and peppers!  It is also top 8 free!!  It is also super quick & easy.  I keep the ingredients for this in my pantry and fridge all the time, in case I need a quick meal to make!  It also has one of my favorite easy ingredients: precooked Italian chicken sausages!  Enjoy!

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Sausage & Peppers

Ingredients

-2 tbls olive oil

-1 medium yellow onion, diced

-1/4 tsp salt

-1/4 tsp pepper

-1 pack pre-cooked Italian chicken sausage, sliced

-1 14.5 oz can fire roasted tomatoes

-1 cup frozen mixed bell peppers

 

Directions

  1. In a large dutch oven, heat the olive oil on medium heat for 30 seconds.  Add the onion, salt and pepper.  Sauté until translucent for about 3 minutes.
  2. Add the chicken sausage to the dutch oven.  Sauté till browned about five minutes.
  3. Add fire roasted tomatoes and bell peppers.  Heat on low-medium heat for about 10 minutes, until cooked through.
  4. Serve the sausage & peppers mixture by itself or on your favorite roll, bun, or tortilla.  Enjoy!

Ham & Sweet Potato Hash

If you are like me, you may have a ton of ham, left over after a holiday.  I have a few recipes in my arsenal to use up my leftover ham, many of them soups, but this one is great for breakfast (lunch or dinner too)!   This is a hash using sweet potatoes, ham, and onions!  So simple!  It’s free of the top 8 allergens too!  Enjoy!

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Ham & Sweet Potato Hash

Ingredients

-2 tbls olive oil

-1/2 tsp pepper

-1/2 tsp salt

-1 medium yellow onion, diced

-2 large sweet potatoes, peeled and cut into 1/2″ cubes

-2 cups ham, cut into 1/2″ cubes

 

Directions

  1. In a large skillet, add the onion, olive oil, salt, and pepper.  Stir and heat on medium heat till translucent, about 3-5 minutes.
  2. Add in sweet potatoes and cook for about 5 minutes or until tender, stirring occasionally.
  3. Add in ham and stir.  Heat ham through, about 3 minutes.  Enjoy!
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Slow Cooker Tomatillo Pork Tacos

Slow cooker recipes are a must in our house, for those dinners after a busy work day!  We are obsessed with tacos in our house and this is another one of super easy & allergy friendly taco recipes!

 

IMG_1623Slow Cooker Tomatillo Pork Tacos

Ingredients

-1 yellow onion, sliced

-2 cups sweet baby peppers, sliced

-1.5 lbs pork tenderloin roast

-2 tbls hot sauce

-12 oz. salsa verde

 

Directions

  1. Place the onions and sweet peppers in the bottom of a slow cooker.
  2. Put the pork tenderloin roast on top of the onions and sweet peppers in the slow cooker.
  3. Drizzle the hot sauce on the pork tenderloin roast.  Pour the salsa verde over the roast and vegetables.
  4. Turn the slow cooker on low, for 8 hours.
  5. Drain the excess juice from the slow cooker and shred the pork roast using two forks.  Serve on top of your tortilla of choice.  Then top with your favorite toppings.  Enjoy!

Sweet Potato Nachos!!

Cindo de Mayo is almost here!!  It is one of my favorite days of the year because who doesn’t love a day to eat tacos, margaritas, nachos & more!!  Having dairy and corn allergies in our family, can make eating Mexican food a little tricky because a lot of corn and cheese is used.

However, I have come up with a delicious recipe for Sweet Potato Nachos!  They use sweet potatoes instead of corn chips and guacamole instead of cheese for a creamy element!  These nachos are topped with turkey taco meat, salsa, pico de gallo, guacamole, hot sauce and lime juice!  They are delicious and perfect for dinner, especially on Cinco de Mayo!  Feel free to add a vegan cheese or other toppings to your liking!  Enjoy!

 

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Sweet Potato Nachos

Ingredients:

-4 sweet potatoes, peeled & sliced into thin slices

-4 tbls olive oil

-1/2 tsp salt

-1/2 tsp pepper

-1 lb ground turkey

-2 tbls taco seasoning

-2 tbls tomato paste

-1/2 restaurant style mild salsa

-1/2 cup pico de gallo

-1/2 cup guacamole

-1 lime, halved

-2 tbls hot sauce

Directions:

  1. On two baking sheets, toss the sweet potato slices in the olive oil, salt & pepper.  Bake in the oven at 425F for 30 minutes or until desired crispiness.  Flip half way through cooking, to make sure the sweet potatoes are evenly cooked.  When done, set aside and cool.
  2. To make the taco meat, place the ground turkey in a frying pan and season with the taco seasoning.  Cook until browned, about 5 minutes.  Add tomato paste and stir till mixed in.  Remove from heat and set aside.
  3. Place sweet potato chips on a platter.  Top with the turkey taco meat, restaurant style salsa, pico de gallo and guacamole.  Drizzle with hot sauce and the juice of half of a lime.  Use the other half of a lime for garnish.  Enjoy!

Dairy Free Blueberry Waffles

Having milk allergies in our family makes eating waffles difficult, as buttermilk and waffles usually go hand in hand. So, I have created an allergy friendly & dairy free blueberry waffle recipes! It’s great for brunches or for Mother’s Day too! Enjoy!

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Dairy Free Blueberry Waffles

Ingredients

-2 large eggs

-2 cups flour

-1 3/4 cups non-dairy milk (I use Ripple unsweetened original milk)

-1/2 cup canola oil

-1 tbl sugar

-4 tsps baking powder

-1/4 tsp salt

-1/2 tsp vanilla extract

-1/2 cup frozen blueberries

-non-stick cooking spray

 

Directions

1. Preheat a waffle maker.

2. Beat eggs in a large bowl. Mix in flour, non-dairy milk, canola oil, sugar, baking powder, salt and vanilla extract; stir until combined.

4. Mix in frozen blueberries, until combined.

3. Spray the waffle maker with a non-stick cooking spray. Pour batter in waffle maker. Cook until desired crispiness. Remove from waffle maker & enjoy!

Note: I top mine with agave syrup, instead of maple syrup. Also, to make plain waffles, remove blueberries from recipe.

Fish Tacos

Just in time for Good Friday, if you observe it, is a simple & easy fish recipe for dinner!  Super quick and it’s dairy, soy, & egg free!  Enjoy!

 

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Fish Tacos

Ingredients

-3 tbls olive oil

-1 tbl taco seasoning

-1 lb wild caught cod filets

 

Directions

  1. Heat olive oil on medium heat in a frying pan.
  2. Place cod in the pan & season both sides with taco seasoning.
  3. Cook for 5 minutes on medium heat.  Flip and cook for another 5 minutes or until flaky and translucent.  Gently break apart with a spatula.
  4. Serve on your favorite tortilla & top with your favorite salsa.  This one has some mango salsa on it.  Enjoy!