Monday, August 30, 2010
Soup: anything with bacon and garlic has to be good
This looks like a good soup: Late summer vegetable soup with garlic, bacon, and thyme - the blog author says it "might be one of the yummiest soups [they've] ever made." Safe for us too - double bonus!
Saturday, June 12, 2010
Wednesday, June 9, 2010
Another leftover chicken recipe - taco bake
no good measurements because I was mostly using leftovers!
Toss all into a casserole dish:
leftover cooked chicken, diced (it was maybe 1-2 cups)
1 can black beans, rinsed
about a can's worth of frozen corn
I threw in a huge handful of frozen chopped onion (could use fresh)
Stirred it all up with enough salsa to wet it down well.
Cover with (allergen free) crescent roll triangles or other dough sheet.
Bake at 350 long enough to cook the bread (I think ours was 20+ minutes)
I'm sure if would be good with shredded cheddar cheese if you can have that! We had it without and it was fine.
Toss all into a casserole dish:
leftover cooked chicken, diced (it was maybe 1-2 cups)
1 can black beans, rinsed
about a can's worth of frozen corn
I threw in a huge handful of frozen chopped onion (could use fresh)
Stirred it all up with enough salsa to wet it down well.
Cover with (allergen free) crescent roll triangles or other dough sheet.
Bake at 350 long enough to cook the bread (I think ours was 20+ minutes)
I'm sure if would be good with shredded cheddar cheese if you can have that! We had it without and it was fine.
Saturday, November 8, 2008
French bread Surprise (with chicken and Vegetables)
We'll call this French Bread Surprise because we often make this French Bread without the dinner hidden inside, so this is a surprise for our little ones.
All measures are approximate because I'm mostly using leftovers and didn't measure!
1 12oz bag frozen broccoli and cauliflower florettes
1 tube Pillsbury French bread
2 cups diced cooked chicken
1/3 (?) cup mayonaise (we used an egg/dairy free variety)
1 Tbsp + mustard
1 tsp garlic powder
salt and pepper to taste
Preheat oven to 350 F.
Defrost broccoli/cauliflower in the microwave and dice. Mix with diced cooked chicken, mayo, mustard, garlic powder, salt, and pepper. Take the French bread out of the tube and try to unroll it. Lay it on an oiled baking sheet. Place the chicken/veggie mixture down the center and bring the sides of the dough up and over it, sealing on the top (pinching with your fingers). Bake in 350 oven 15-20 minutes, until dough is golden brown and mixture is heated through. This is egg free if you use safe mayo.
ETA: We tried this using some frozen onion/green pepper in addition to the other vegetables, and it was even better. (and I'm sorry Judy, I only saw your comment today, in January 2010!! LOL Feel free to use any recipes here)
All measures are approximate because I'm mostly using leftovers and didn't measure!
1 12oz bag frozen broccoli and cauliflower florettes
1 tube Pillsbury French bread
2 cups diced cooked chicken
1/3 (?) cup mayonaise (we used an egg/dairy free variety)
1 Tbsp + mustard
1 tsp garlic powder
salt and pepper to taste
Preheat oven to 350 F.
Defrost broccoli/cauliflower in the microwave and dice. Mix with diced cooked chicken, mayo, mustard, garlic powder, salt, and pepper. Take the French bread out of the tube and try to unroll it. Lay it on an oiled baking sheet. Place the chicken/veggie mixture down the center and bring the sides of the dough up and over it, sealing on the top (pinching with your fingers). Bake in 350 oven 15-20 minutes, until dough is golden brown and mixture is heated through. This is egg free if you use safe mayo.
ETA: We tried this using some frozen onion/green pepper in addition to the other vegetables, and it was even better. (and I'm sorry Judy, I only saw your comment today, in January 2010!! LOL Feel free to use any recipes here)
Monday, October 6, 2008
Friday, October 3, 2008
Monday, August 11, 2008
Secret Ingredient No-Egg Brownies
My mom found this recipe in a local newspaper. We changed it around a bit and came up with:
Secret Ingredient No-Egg Brownies
1 Box brownie mix (for our case, free of nuts, eggs, dairy)
1 TBSP Cinnamon (I added less, about 1/2, and it was fine, but bet it would have been fine with the whole TBSP)
1 15 oz can black beans (the secret ingredient!)
(this was the original recipe)
I tossed in a big handful of Enjoy Life Foods mini-chocolate chips :)
Preheat oven to 350 degrees F.
Puree the black beans in blender. You'll see skins, that's OK, you can't tell later. Mix bean puree with brownie mix (don't add the oil, egg, etc that the brownie box calls for - just use the powder mix). Throw in the chocolate chips and stir. Pour all into a greased 8x8 cake pan (although we used a similar sized pie plate.
Cook at 350 30-35 minutes or until a toothpick inserted in center comes out clean. The chips made it pretty gooey, but we liked it that way. :)
Enjoy!
(Thanks Lisa for noticing I didn't say what size can of beans - I responded in my comment section) :)
Secret Ingredient No-Egg Brownies
1 Box brownie mix (for our case, free of nuts, eggs, dairy)
1 TBSP Cinnamon (I added less, about 1/2, and it was fine, but bet it would have been fine with the whole TBSP)
1 15 oz can black beans (the secret ingredient!)
(this was the original recipe)
I tossed in a big handful of Enjoy Life Foods mini-chocolate chips :)
Preheat oven to 350 degrees F.
Puree the black beans in blender. You'll see skins, that's OK, you can't tell later. Mix bean puree with brownie mix (don't add the oil, egg, etc that the brownie box calls for - just use the powder mix). Throw in the chocolate chips and stir. Pour all into a greased 8x8 cake pan (although we used a similar sized pie plate.
Cook at 350 30-35 minutes or until a toothpick inserted in center comes out clean. The chips made it pretty gooey, but we liked it that way. :)
Enjoy!
(Thanks Lisa for noticing I didn't say what size can of beans - I responded in my comment section) :)
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