We are aiming low this week, people! Fancy food folks, avert your eyes! We also usually try to mix it up with meat source and delivery method, but this week there are several beef meals and two pasta dishes. Oh well! School is back in full swing and getting everyone fed (especially with food allergies in the mix) is a high enough goal. 🙂

“Cheeze”burger Mac.

  • 1 lb ground beef
  • 1 box of Daiya Cheezy Mac

This one is so easy it is practically cheating! Brown 1 pound of hamburger meat, season to your liking. Prepare a box of Daiya Cheezy Mac (we prefer the Alfredo style), add the beef to the prepared mac and TA DA! Dinner.

Southern Fried Cabbage, original recipe from Food.Com.

We don’t have to do anything to this to make it gluten-free, dairy-free, egg- free, and nut-free!

  • 3tablespoons margarine or 3 tablespoons bacon fat
  • 1small green cabbage, chopped
  • 12cup onion, chopped (we sub onion powder)
  • 34lb smoked sausage, sliced (we like the skinless kind)
  • 1(15 ounce) can diced tomatoes, undrained
  • 14teaspoon garlic salt (or to taste)
  • 14teaspoon Tony Chachere’s Seasoning (or to taste) (optional)
  • salt, to taste
  • black pepper, to taste

Chop/slice the sausage, cabbage, and onion. In a large non-stick skillet, pre-cook the sliced sausage about 3 minutes to draw some of the fat out. Remove sausage from skillet and drain on paper towels if needed. Set aside. Wipe the skillet clean.

In the same skillet, melt the butter. Add cabbage and onion and cook on medium-high for about 5 minutes stirring til cabbage starts to wilt. Add remaining ingredients, and the sausage.Cover the skillet and cook for about 10 minutes. Uncover, and finish cooking until cabbage is desired tenderness and most of liquid has been reduced.

Burger Patties With Gravy and Mashed Potatoes

  • Beef Stock
  • Cornstarch
  • Frozen (safe) Burger Patties (or you can make your own if time allows)

Cook patties in a skillet, then use the first method listed at this link to create a beef gravy. We are using allergy-safe cheater (instant) potatoes this week, prepped with soy milk (any alterna-milk should work) and SmartBalance “butter”.

One Pot Black Bean Taco Skillet, original recipe at SimpleHacksLiving.Com

We don’t have to do anything special to this recipe either, beyond making sure the items we select are safe (pasta, seasonings, broth, ect.)

  • 1 lb Ground Meat
  • 1 Onion, chopped
  • 1 can Black Beans, drained
  • 2 cups Chicken Broth
  • 1 cup Tomato Sauce
  • 1 cup Salsa
  • 2 tbl Mexican Seasoning (I use this homemade blend)
  • 2 cups Uncooked Traditional or Gluten Free Pasta
  • Salt to taste

Over Medium heat, brown ground meat. Once meat is cooked thoroughly drain fat and return meat to the skillet.
Add chopped onion to meat and sauté for 3 minutes.
Mix in Black Beans, Mexican Seasoning, Chicken Broth, Tomato Sauce, and Salsa. Bring mixture to a boil.
Once the mixture is boiling add uncooked pasta, mix well, and cover.
Cook for 15 minutes stirring occasionally. After 15 minutes check the tenderness of pasta. If pasta is not tender cook for a couple more minutes.

Serve with avocado, corn chips, or cilantro.

Crockpot Chicken Teriyaki, original recipe from New Leaf Wellness.

This one isn’t a dinner for us this week, but I did a crockpot meal on Sunday to eat for lunches during the week. We sub gluten-free soy sauce for allergy reasons and onion powder for personal preference.

• One pound boneless skinless chicken breasts
• 1/2 cup honey
• 1/2 cup low sodium soy sauce (sub GF soy sauce)
• 1/4 cup rice wine vinegar
• 1 small onion, diced
• 1 large clove garlic, minced
• 1-inch ginger root, peeled and minced
• 1/4 teaspoon black pepper
• One bag frozen stir fry veggies (I used carrots and broccoli)

Put ingredients into crockpot (chicken first) and turn on high for 4-6 hours. Serve with rice or safe noodles.

There you have it; 5 simple (possibly too simple) allergy-friendly meals!