Before the allergies, my husband and I loved eating things like mexican, lasagna, spaghetti, chicken parmesan, etc for dinner which of course always includes dairy and sometimes includes egg. Honestly, it was really hard to come up with flavorful meals without cheese, creamy sauces, butter, etc. So what have I been cooking for dinner? Here's just a sampling....
Salsa Chili
1 lb lean ground beef
1 lb lean sausage
2 cans (16 oz. each) kidney beans, rinsed and drained
1 jar (24 oz) chunky salsa
1 can (14.5 oz diced tomatoes), undrained
1 medium onion, chopped
1 can (8 oz) tomato sauce
1/2 cup each chopped green, yellow and red peppers
1/2 t. dried oregano
1/4 t. garlic powder
1/8 t. dried thyme
1/8 t. dried marjoram
1 T. chili powder
In a large skillet, cook beef and sausage over med-high heat. Drain and transfer to a slow cooker. Stir in beans, salsa, tomatoes, onion, tomato sauce, peppers and seasonings. Cook on low for 8-10 hours. Garnish with green onions if desired. Serve over brown rice.
Grilled Chicken Thighs with Sweet Potato Fries
8 chicken thighs
1/2 cup brown sugar
1 t. garlic powder
1 t. cumin
1/4 t. chili powder
1 t. paprika
1 t. black pepper
pinch salt
1 t. crushed red pepper
pinch BBQ seasoning
1/8 c. worcestershire sauce
1 T. olive oil
1 T. lemon juice
Mix ingredients from brown sugar to lemon juice in a medium bowl. Pour half of mixture over chicken and marinade for 4 hours, turning to coat. Save the other half for grilling.
Prepare grill to medium high heat. Grill thighs, brushing with leftover marinade to keep moist.
For the fries:
5 sweet potatoes
Olive oil to coat
salt and pepper
garlic powder
Peel and cut sweet potatoes into thin strips. Place in mixing bowl and toss with olive oil, salt, pepper and garlic powder. Bake at 425 degrees for 30 minutes or until lightly browned.
Chicken and Black Bean Burritos
4 chicken breasts
1 lime
1/4 cup water
1/2 t. chili powder
1/2 t. cumin
1/4 t. black pepper
1/8 t. ground red pepper
1/4 cup green onions
3/4 cup black beans, rinsed and drained
1/2 cup salsa
whole-wheat tortillas
Slice lime in half and pour over the chicken. Rub zest from lime all over the chicken as well and sprinkle with salt and pepper. Bake at 350 for 1 hour or until done. Cool and shred chicken. Bring water and spices to a boil in a small saucepan. Stir in chicken and green onions. Combine beans and salsa. Spoon bean mix and chicken mix down center of each tortilla and roll up. Heat a large skillet over med-high heat. Coat pan with cooking spray and cook burritos for a few minutes on each side (pan gets very hot, so be careful not to burn). Serve with guacamole.
Guacamole:
3 avocados, diced
1 cup salsa
1 T. lime juice
1/4 t. kosher salt
Mash diced avocados in a medium bowl, leaving a little chunky. Add salsa, lime juice and salt.
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