Stuffed Portobello Mushrooms

This is one of my signature recipes!  I have been making it since I was a young, budding cook in my mom’s kitchen!  It’s simple, yet scrumptious!  It’s free of dairy, soy, and nuts too!  Enjoy!


IMG_1646Stuffed Portobello Mushroom


-2 portobello mushroom caps

-1/4 cup plain bread crumbs

-1 tsp Italain seasoning

-1 lb ground mild Italian sausage (pork or chicken is fine, but I mostly use mild Italian chicken sausage)



  1. Preheat oven to 350F.
  2. Clean and lightly rinse the mushroom caps.
  3. Mix the bread crumbs and Italian seasoning together.  Reserve 2 tablespoons, to top mushrooms with.
  4. Add the Italian sausage to the bread crumb and Italian seasoning mixture.  Mix with hands till combined.
  5. Put the sausage mixture in the mushroom caps and lightly press down to fill the caps.  Top with the reserved bread crumb mixture and lightly pat in.
  6. Bake at 350F for 30 minutes, or till cooked through.  Rest for 5 minutes.  Cut and serve.  Enjoy!



Pulled Chicken

This is a great slow cooker meal! It’s super quick and only requires a little bit of prep time! It’s top 8 free too (make sure you get Worcestershire sauce that’s fish free)! IMG_1762

Pulled Chicken


-1 medium yellow onion, sliced
-1/4 cup ketchup
-2 tbl cider vinegar
-1 6 oz can tomato paste
-2 tbsp sweet paprika
-2 tbsp Worcestershire sauce (fish free/no anchovies)
-2 tbsp yellow mustard
-1 tsp salt
-1 tsp black pepper

-1 tsp dry mustard

-1 tsp cumin

-1 tsp chili powder
-3 boneless, skinless chicken breasts

1.Put all of the ingredients, except the chicken breasts, in the slow cooker. Mix well, then add the chicken breasts and turn to coat well.
2. Cook on low for 8 hours.
4. Shred the chicken and mix with remaining sauce in slow cooker. Serve on your favorite bun, tortilla, salad, lettuce cup, or pizza, & enjoy!

Chicken Fajita Sheet Pan Meal

Sheet pan meals are one of my go to’s for busy weeknights!  This one is super, super easy!  It’s delicious & top 8 free too!  Enjoy!


Chicken Fajita Sheet Pan Meal


-1 medium yellow onion, cut into wedges or rings

-3 plum tomatoes, cut into wedges

-10 mini sweet peppers, sliced into rings

-2 tbls olive oil

-1/2 tsp salt

-1/2 tsp pepper

-3 chicken breasts

-1 tbls taco seasoning



1. Preheat oven to 350F. Place the onion, tomatoes, and bell peppers on a large sheet pan. Drizzle with the olive oil and season with the salt and pepper. Toss to coat and lay in a single layer on the sheet pan.

2. Place chicken in an open space in the middle of the sheet pan. Season the chicken with the taco seasoning.

3. Bake in a 350F for 35 minutes. Slice the chicken into strips. Serve the chicken and vegetables in your favorite tortilla, with your favorite toppings! Enjoy!

Dairy Free Strawberry Pie

I don’t know about you, but we always have a lot of family gatherings and parties to go too, especially in the summer.  I’m usually looking for a quick and easy dessert that still feels homemade.  I think this one does the trick!  It’s super simple to make, yummy to eat, and refreshing for summer!  It’s dairy free too!  Enjoy!


Dairy Free Strawberry Pie


-1/3 cup cranberry juice

-1- .3 oz box sugar free strawberry jello

-2 1/2 cups strawberries, cleaned and hulled

-1/4 cup plain, unsweetened dairy free milk (I use Ripple, original unsweetened for it’s neutral flavor and creamy texture)

-Dairy free, pre-made graham cracker crust (most are dairy free to begin with; check the packaging)


  1. Place the cranberry juice in a small bowl.  Sprinkle the jello on top of the cranberry juice.  Let sit for 1 minute.  Place in the microwave and heat for 40 seconds.
  2. Place strawberries in a blender.  Add in the dairy free milk and jello mixture.
  3. Blend till smooth, about 1 minute.
  4. Pour into the prepared graham cracker crust.  Chill for 2-3 hours.  Serve and enjoy!

Sautéed Mushrooms

A simple side dish is always a nice addition to a meal. My sautéed mushrooms are simple, top 8 free (yes, there is NO butter!), and delicious! Enjoy!

Sautéed Mushrooms


-1 medium yellow onion, diced

-3 tbls olive oil

-1/4 tsp salt

-1/2 tsp pepper

-1 8oz package sliced white mushrooms

-1 tbl garlic olive oil


1. In a large sauté pan, heat 2 tbls olive oil on medium heat, for 30 seconds or until hot.

2. Add in onion and season with salt and pepper. Sauté the onion for 2-3 minutes on medium heat, until translucent and cooked through.

3. Add in mushrooms, 1 tbl olive oil, and 1 tbl garlic olive oil. Stir and cook on medium heat for 3-5 minutes, till mushrooms are softened and cook through. Serve & enjoy!

Greek Tomato Olive Salad

This is a recipe that my mom & grandma have made for a long time! It’s easy and great for summer!! I’ve changed it up a bit, to make it dairy free and just as yummy!!

Greek Tomato Olive Salad


-6 plum tomatoes, quartered

-1 medium yellow onion, sliced

-1 4oz jar sliced black olives, drained

-1/2 cup olive oil

-1/4 cup red wine vinegar

-1/2 tsp salt

-1/2 tsp pepper

-1/2 tsp dried oregano

-1/4 tsp garlic powder

-2 tsp sugar


1. Place tomatoes, onion, and black olives in a bowl.

2. In a small bowl, add in the olive oil, red wine vinegar, salt, pepper, oregano, garlic powder, and sugar to make the dressing. Whisk together, till combined.

3. Pour the dressing over the tomato mixture. Stir to combine and cover. Refrigerate for 1-2 hours. Serve and enjoy!