Dairy Free Chicken and Dumplings

Dairy Free Chicken & Dumplings

 

2 - 3 chicken breasts

 

Place frozen chicken breasts in covered skillet over medium heat to thaw & cook reducing heat as the juices start to be cooked out.  Might need to add a bit of water before they are cooked thoroughly.  While this is cooking start your cream soup mix.

 

Cream Soup

 

3 T. cornstarch
1 1/2 tsp. dried onion
1/8 to 1/4 tsp. pepper
1/4 tsp. dried basil
1/r tsp. dried thyme
1 T. instant chicken bouillon
2 1/2 cups original almond milk

 

Measure all dry ingredients into a large cooking pot.  Whisk in milk.  Start to boil on medium - low heat while preparing dumplings.  Chop up chicken breasts and add to soup mixture.

 

Dumplings

 

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 T. olive oil

2/3 cup almond milk

 

Stir ingredients until a soft dough forms.  Drop by spoonfuls onto boiling cream soup, reduce heat.  Cook uncovered 10 minutes  Cover and cook 10 minutes.  Makes 9 dumplings.

Baked Vegetable Hash

Modified to be dairy free.

1  c. water
2/3 + a little c. almond milk, warmed in microwave
1 1/3 c. instant potato flakes
2 c. sliced carrots
2 c. cut green beans
2 - 3 tbsp nutritional yeast
1/8 tsp black pepper

Preheat oven to 350. Spray an 8in baking dish with cooking spray. In a large saucepan, boil water. Remove from heat, add milk and potato flakes. Mix using a fork. Add carrots, green beans, and nutritional yeast, and black pepper. Mix well to combine. Spread mixture into pan and lightly spray top with cooking spray. Bake for 15 to 20 mins.

Blendtec Tortilla Soup

Notes: Haven't tried it.

2 c. warm water
2 Roma tomatoes
1/2 large carrot
1 red pepper
1/4 avacado
1 onion wedge
2 sprigs fresh cilantro
1 tsp no-salt herb seasoning
3/4 tsp sea salt
2/4 tsp garlic powder

Add ingredients to blender. Select soups and serve.

For more texture, add pulse tortilla chips, black beans, corn kernels, cheese, chicken, or fresh tomato.

Orange Delicious

Orange Delicious

small can frozen orange juice
1/2 c. milk
1 1/2 c. water
1/2 c. sugar
1 tsp vanilla
1 tray ice cubes

Mix all ingredients in blender.

Dairy Free Chicken Casserole

Dairy Free Chicken Casserole (from here)

2 cups cooked rice
2 cups cooked chicken
2 tablespoons olive oil
2 tablespoons water
3 -4 tablespoons flour
1/4 teaspoon thyme
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon salt
2 teaspoons chicken bouillon powder
2 cups water
1 cup peas (frozen works well)
1/2 cup sliced frozen carrots
1/4-1/2 cup plain breadcrumbs (make sure they are dairy-free as some store-bought bread crumbs contain milk products)

Directions:

1
In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
2
Add flour slowly and blend until smooth.
3
Add thyme, onion powder, garlic powder.
4
Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
5
Add cooked chicken and stir.
6
Lightly grease a casserole dish and layer rice in bottom.
7
Layer peas and carrots onto rice.
8
Carefully pour chicken mixture over vegetables.
9
Dust bread crumbs over the casserole.
10
Bake in a 400°F oven for 25 to 35 minutes.
11
Enjoy with a fresh salad.

Dairy Free Hamburger Helper #2

Dairy Free Hamburger Helper #2 (from here)

2 pounds ground beef or bison

3 - 4 Tablespoons taco seasoning

2 cans garbanzo beans, drained and rinsed

garlic powder

minced onion

rice milk

12 oz noodles, cooked

Brown the ground beef or bison and drain.
Sprinkle with taco seasoning and up to 1 cup water.
Simmer until most of water is absorbed. 
Put beans, garlic powder, and minced onion in food processor.
Process, adding rice milk, until mixture is smooth.

Stir bean mixture into meat.
Add rice milk if needed to achieve desired consistency.  We like ours like a thick sauce (about the consistency of chili).
Add salt if needed. 

Pour Over noodles

Dairy Free Hamburger Helper #1

Dairy Free Hamburger Helper #1 (from here)

Ingredients
1 lb. ground beef ($1.29) Bought when on sale for $1.29/lb.
1 onion, chopped ($.20)
2 garlic cloves, crushed ($.10)
Pepper
3 Tbsp dairy free margarine or butter ($.30)
3 Tbsp flour ($.05) Use rice flour to make this GF
3 cups milk ($.30) Use rice milk to keep dairy free
1 cup water
2 cups whole wheat elbow or shell pasta noodles ($.50) On sale this week…1 lb. for $1; Use rice pasta noodles for GF version
Salt and pepper, to taste
16 oz bag of frozen peas ($.68) Bought from Walmart back in June

*Note: I did cook the remaining shells in another pot and other 1/2 lb. of ground beef. I used it to make “spaghetti shells” for the boys’ lunch tomorrow! It seemed the most logical way to use up the other 1/2 lb. meat and pasta noodles!

Directions
1. In large skillet, brown ground beef with chopped onion and crushed garlic cloves. Season with pepper. Once fully cooked, drain and rinse ground beef. Do not return beef to the skillet. Yet.
2. In same skillet, add margarine or butter. Once melted, whisk in flour to form a paste. Quickly whisk in milk until no clumps remain. Cook for 3-4 minutes over medium heat, until sauce starts to bubble and thicken. Once sauce starts to thicken, add 1 cup of water and 2 cups of pasta shells. Stir through. Add 1 lb. of meat and mix together. Cover and cook over medium heat for 12-15 minutes, or until pasta shells have cooked through. Stir often. Season with salt and pepper to taste.  Remove from heat.  Sauce will thicken slightly after removing from heat.
3. Prepare frozen peas as indicated on package instructions.
4. Serve “Hamburger Helper” Pasta with Peas.

Read more: http://www.5dollardinners.com/dairy-free-hamburger-helper/#ixzz2XyyoMdJN