Honey Chicken Kabobs

(recipe from allrecipes.com, link)

Because of my son's allergies to not only milk but also beef, pork, and lamb, we eat a lot of chicken! I'm always on the lookout for different ways to cook it and these kabobs are delicious. Anytime you have a marinade with soy sauce and something sweet you know it'll be good!

2 hour marinade | 20 min prep | 20 min cook

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Notes

1. I like using other veggies like butternut squash, zucchini, yellow peppers, orange peppers, etc.
2. I also can't cook meat on a grill for my son because of the other meats that have been on it. So I cook my kabobs in the oven on a cookie sheet with a cooling rack on top (So the juices run off like a grill). I cook them at 425 degrees for 15 min. Then I take them out, baste them, and put them in for 5 min more.
   

German Pancakes

(adapted from allrecipes.com, link

image from here)

This is your basic German pancake recipe. It's a little more cleanup to mix in a blender but it makes for a very smooth, airy texture.

10 min|20 min

Ingredients

• 6 eggs
• 1 cup soy milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter substitute melted
  

Directions

1. Preheat oven to 400 degrees F.
2. Place the eggs, milk, flour and salt in a blender; cover and process until smooth.
   
3. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter.
   
4. Bake, uncovered, at 400 degrees F for 20 minutes.
5. Serve with syrup and powdered sugar, fruit, agave nectar... whatever you like.
   

Quinoa "Fried Rice"

(image and recipe from www.noshtopia.com, link)

If you have not discovered quinoa, it is possibly the greatest little super food out there. Because my son is not only allergic to milk but other major proteins like beef and pork, I am always on the lookout for good protein sources. And guess what... quinoa is a COMPLETE protein all by its lonesome. And it's delicious. I actually like this recipe better than fried rice.

30 min prep and cook

Ingredients

• 2 cups cooked and cooled quinoa (see notes for easy instructions on cooking quinoa)
• 1/2 lb chicken cut into cubes (I used chopped up turkey lunch meat)
• 1/3 cup pre-cooked fresh corn on the cob (or canned)
• 1/3 cup precooked fresh peas (or frozen)
• 1/3 cup diced carrots
• 2 eggs beaten
• 2-3 tablespoons diced green onions
• 1 tablespoon soy sauce (less if not using chicken)
• Olive or canola oil for cooking chicken or Pam for lunch meat
• Salt and pepper to taste
  

Directions

1. In a saucepan big enough to hold all the Quinoa Fried Rice, heat some oil and then stir fry the chicken until it’s mostly cooked. Add salt & pepper to taste. If using lunch meat, spray pam in pan and fry chopped up meat until desired crispness is achieved.
2. Add in the carrots, and sautee about a minute with the meat to start softening the carrots up a bit.
3. Add in the peas and corn and sautee with the chicken and carrots for about a minute.
4. Scramble the eggs in a cup and then pour in with the meat, carrots, peas, and corn. It is important to cook the scramble eggs before adding in the Quinoa. If you pour the raw egg onto the Quinoa, the Quinoa will get soggy.
5. When the eggs are scrambled, pour in the Quinoa and the green onions along with the soy sauce. Mix all ingredients together well. Let cook in pan, stirring continually for about 1-2 minutes.

Notes

1. I cook the quinoa in my rice cooker using chicken stock. It's 2 parts liquid to 1 part quinoa. You can soak the quinoa in water for 30 min. prior to cooking to eliminate any bitterness or you can simply rinse it. The chicken stock masks most of the bitter taste if you choose not to rinse or soak it first. Then I put it in the fridge and use it for the next few days.
2. Lunch meat or ham would add saltiness to the dish so less soy sauce is required. You can use low sodium soy sauce or half the normal amount.
3. This recipe is good even if you don't have all the ingredients. I've made this with just corn, lunch meat, quinoa, egg, soy sauce, and freeze dried chives. I didn't use oil at all. Still delicious.
   

EASY Crock Pot Chicken Soup

(variation from cooks.com, link)

This recipe is a winner for everyone. For me, it's easy. My husband loves the taste. And my son actually eats it... which is always a success. This recipe is a bit like stone soup. You can add whatever veggies that you like, or add noodles... even bacon. It all tastes good.

4-5 hours cook | 20 min prep

Ingredients

• 2 large chicken breasts, frozen
• 8 slices cooked bacon (or turkey bacon), chopped (optional)
• 1 onion, cut in half
  
• 3 medium potatoes, cubed
• 1 can corn
• 1 can cut green beans
• 1 cup finely cut fresh chives (or 1/2 cup dried)
• 1 teaspoon basil
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil (2 tablespoons if no bacon)
• 2-3 teaspoons salt (to taste)
• 64 ounces water
• onion powder to taste
• garlic powder to taste
• chicken bullion to taste (check for milk warnings)
  

Optional Ingredients

• chopped baby carrots
• chopped celery
• sliced mushrooms
• chopped bell pepper
  
• 12 oz. egg noodles or dry pasta noodles

Directions

1. Add all ingredients into the crock pot with the onion halves placed on top (with the exception of noodles, those will go in after the chicken is fully cooked). Include all juices of canned vegetables. Do not worry about cutting the frozen chicken breast at this time.
2. Cook on high for 4 1/2 hours.
3. Remove onion halves and discard.
4. Either remove chicken from crock pot to shred or chop with wooden spoon while still in the soup.
5. Add more salt, pepper, onion powder, garlic powder, and chicken bullion as needed to flavor the broth.
6. If you are adding noodles, add them now and cook for an additional 45 minutes.

Notes

1. I usually don't do both potatoes and noodles. It feels like a lot of starchy stuff for one bowl of soup. And it sucks up all the broth after a night in the fridge. I do one or the other.
   
2. I wait to add the onion powder, garlic powder, and chicken bullion until after the chicken is cooked and I can taste the broth.
   

Baked Sweet and Salty Salmon

(Variation from allrecipes.com, link)

I was going to call this, "The Best Thing You've Ever Tasted In Your Life, Easy Too, And Served With Rice... Salmon" but it wouldn't fit in the title bar. That should tell you all you need to know.

20 min bake | 15 min prep | (marinate 2 hours)

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
• cooked rice (if desired)
  

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat oven to 425 degrees F.
4. Make a small foil packet for each fillet. Pour as much marinade into each packet as it will hold without spilling out (a few tablespoons). This will be used later to top the rice. Seal each packet well and place on a cookie sheet.
5. Bake for 15-20 min until salmon is cooked through.
6. Place salmon and extra sauce from the foil packet over rice.
7. Yum.

Notes

1. If your fillets have the skin on, leave it on to cook. Cooking salmon in the foil packets perfectly steams the fish and makes the skin peel right off after.
2. The longer you marinate the fish the better.
3. The original recipe link at the top gives instructions for grilling.
   

Crimson Chicken Salad

(From my sister)

This recipe was surprisingly flavorful and unique. I've eaten a ton of bland chicken salad recipes before and this is definitely not one of them. It's the perfect blend of spices and sweetness. Enjoy!

30 min total | 20 min prep

Ingredients

• 4 cups chicken, cooked, shredded and cooled
  
• 1 1/2 cups craisons
• 1 cup diced celery
• 2 green onions, diced
• 1/2 cup diced green bell pepper
• 1 cup chopped pecans (optional)
• 1 cup mayo
• 1 teaspoon seasoning salt
• 1 teaspoon paprika
• pepper to taste

Directions

1. Mix together mayo and spices in mixing bowl.
   
2. Stir in all other ingredients.
3. Serve on bread or rolls.
   

Notes

1. I only used one green onion and no nuts and my family loved this.

French Toast Casserole

(From food.com, link)

This recipe is the perfect combination of crispy and moist. It takes a little more time than your standard hot cereal or pancake breakfast but it is so worth it.

30 min bake | 15 min prep

Ingredients

• 2 tablespoons dairy-free butter substitute
• 1 cup vanilla-flavored soy milk
• 1/3 cup light corn syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 cup dark molasses
• 1 (16 oz.) french bread, cut into 1 inch cubes (dairy-free.. and egg-free if desired)
• 1/2 teaspoon cinnamon again

Directions

1. Pre-heat oven to 400 degrees F.
2. Spray a 9x13" baking dish with dairy-free cooking spray
3. Combine melted butter-substitute, vanilla soy milk, corn syrup, 1/2 tsp cinnamon, salt, and molasses in a large bowl.
4. Fold bread into mixture so that it absorbs liquid evenly. Place in prepared baking dish, and cover with aluminum foil.
5. Bake 15 minutes.
6. Remove foil, and bake 15 minutes more.
7. If desired, sprinkle 1/2 tsp cinnamon over top.
8. Serve and top with syrup, powdered sugar, or fruit.

Notes

1. Getting the liquid to absorb evenly is difficult so you have to quickly fold in the french bread.
2. I like to arrange the bread in the casserole dish with the crust side down. It helps dry out the soggier pieces of bread.