Recipe #20: Blackberry Banana Ice Cream (non-dairy)

This is just a yummy little recipe I figured out and whipped up myself. So good, dairy free AND done in under 10 min! Perfect! 

BLACKBERRY BANANA ICE CREAM

INGREDIENTS:

• 2 c. Blackberries
• 1 Frozen Banana
• 1 packet Stevia
• Non-Dairy creamer
• Honey (to desired sweetness)

DIRECTIONS: 

• Add fruit & Stevia to blender. Start with about 1/4 c. of creamer. Blend. If you need more liquid gradually add very small amounts until it is the right consistency. 
• Add honey or other sweetner to taste. 
• Serve and enjoy! 

Recipe #15: COCONUT SHRIMP w/ Tangy Dipping Sauce

COCONUT SHRIMP w/ Tangy Dipping Sauce

From: Pampered Chef "It's Good For You" 

OH MERCY! If you are a fan of coconut shrimp, but you are used to it coming in a fried form, you are about to LOVE me! These babies are DIVINE! The sauce just makes it even more perfect! LOVE IT! I could make this once a week....or per night! :) Serve it as a main course or appetizer....or heck, dessert! They are that good! 

INGREDIENTS: 

• 1 Lime
• 2 tsp. finely chopped fresh Jalapeno Pepper
• 1/2 c. Pineapple or Peach preserves (I actually used apricot, cause it was what I had) 
• 1 lb. uncooked shell-on large shrimp (about 21-25 count), peeled and deveined. 
• 2 Egg Whites
• 2 T Cornstarch
• 1 1/2 c. Sweetened Flaked Coconut

DIRECTIONS: 

• Juice lime to measure 1 T. of juice. 
• Remove seeds and finely chop jalapeno pepper. 
• In a bowl combine lime juice, jalapeno pepper and preserves. Mix Well. 
• Cover; refrigerate until ready to serve. 
• Preheat oven to 400 degrees. Line cookie sheet with parchment paper (or spray lightly, but I like  LOVE parchment paper). 
• Peel and devein shrimp, leaving tails on. 
• In small bowl, beat egg whites on high speed until soft peaks form (tips of peaks will curl down when beaters are lifted). 
• Place cornstarch and coconut on two separate plates. 
• Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites, then coconut to coat. 
• Arrange in a single layer on baking sheet. 
• Bake 16-17 minutes or until edges of coconut are deep golden brown. Turn once after 8 minutes. 
• Serve with sauce! 

Recipe #13: BBQ Chicken, Onion & Bacon Pizza

BBQ CHICKEN, ONION & BACON PIZZA

Started From: Pampered Chef "It's Good For You"

I say "started from" because I basically got the idea and then flipped the whole darn thing on it's head! I must admit that we have cheated and actually have had this twice....we love it that much! And guess what...it is divine without cheese! Who knew?! You can add it if you want, but really, it holds it's own beautifully without it! 

We have decided that we will be keeping all ingredients for this baby on hand, at all times. It seriously comes together and is served in less than 30 min! So easy! So yummy! 

INGREDIENTS: 

• 1 Large Onion, Sliced
• 4-6 slices bacon cooked and cut into small pieces
• 2 garlic cloves, minced
• 2 cups diced chicken (or 2 cans canned Kirkland, we've tried it! Totally works great!) 
• 1 Package (10 oz) refrigerated pizza crust (I used Pillsbury, it doesn't have dairy)
• Parsley for garnish
• 2 plum tomatoes (optional)
• 1 c. Shredded cheese (optional)
• Sweet Baby Rays BBQ Sauce (or other favorite)

DIRECTIONS:

• Saute onion, bacon & garlic. Cook until onion is tender and bacon is cooked through. 
• Stir in Chicken.
• Stir in BBQ Sauce until it is the consistency you like. We like A LOT of BBQ Sauce. 
• Unroll package of pizza crust and press with fingers or roll out on a lightly sprayed cookie sheet. 
• Spread chicken mixture over the top of the dough leaving just a bit of crust visible around the edges. 
• Add cheese and tomato, if desired. 
• Sprinkle with fresh or dried parsley. 
• Bake at 425 for 18 minutes, or until the edges of the crust start to turn golden brown. 
• Remove from Oven and let stand for 10 min. 
• Cut serve and ENJOY! 

RECIPE #12: Dairy Free, No Sugar Added Biscoff Ice Cream!

OH ME, OH MY!! I think my hubby has died and gone to spoiled rotten husband heaven! And he deserves it really. Anyone that must live without dairy goes through a fair amount of forced deprivation when it comes to desserts. No longer my friends, NO LONGER! 

This recipe originated from a dairy-full, sugar loaded option in the Vita Mix cook book. However, with a little tweaking and some trial and error we got it figured out! AND we have homemade ice cream in less than 5-10 min!! WOO HOO! 

Before I go any further, I must ask, Have you tried BISCOFF? Oh please! Race to your nearest store. Check for it near the peanut butter. If it isn't there, run to the next store, and then the next. Whatever it takes to find it! You must! Have you tried those delicious little cookies on the airplanes? Well, this is the creamy version of that and my mouth is watering just thinking about it! So let's move on! 

BISCOFF ICE CREAM

Peanut Butter can also be substituted, and should be tried because it is SURPRISINGLY DIVINE! This ice cream is a great base. Just mix all but the Biscoff and substitute with any flavor you feel the urge to try! 

INGREDIENTS: 

2/3 c. Non-Dairy Creamer

2/3 c. Biscoff or Peanut Butter

1 tsp. Vanilla

4 c. (about 2 trays) frozen Non-Dairy Creamer Ice Cubes

Stevia, to taste

DIRECTIONS: 

Pile all of the ingredients into your blender in order mentioned above. Blend on high until thoroughly mixed. 

Easy right? Now go look for a little this! You will thank me when you try it! 

Day 11: Guacamole & Tomatillo Salsa

ON THE MENU:

• Leftovers
• Snacks for today Guacamole & Tomatillo Salsa

GUACAMOLE

From: Vita Mix: Whole Food Recipes

OUR RATING: LOVE IT

So I was told anyway. I am not a fan of Guac...or avacodos. I try them all the time, but every time it gives me the heeby jeebies. I am not a fan. However, I tried this recipe out on extended family that loves the stuff and they said it was very good. So there you have it! A winner! 

INGREDIENTS:

• 2 Ripe Avocados
• 1/2 tsp. Garlic Salt
• 1 Tbs. Lemon Juice
• 1/2 tsp. Ascorbic Acid Powder (optional)
• 1/4 c. Onion
• 1 Medium Tomato (optional)

DIRECTIONS:

• Cut avocados in half and remove pits. Scoop out the flesh and place in blender. 
• Add Garlic Salt, Lemon Juice and Ascorbic Acid. Run on medium for 15-20 seconds or until ingredients are mixed. You may need to stop your blender and use a spatula to scrape around the sides to integrate ingredients. 
• Turn machine on again. While it is running drop in onion and tomato. 
• Do not over mix, leave chunky. 

TOMATILLO SALSA

From: Vita Mix: Whole Food Recipes

OUR RATING: LOVE LOVE IT!!

I'm not kidding....DIVINE!! This is going to be made over and over and over in my house! If you haven't tried a tomatillo salsa, you MUST try this one! Totally my favorite salsa ever! I just wish the picture was better, darn it!

INGREDIENTS:

• 16 Tomatillos
• 4 Scallions
• 2 Jalapenos, seeded
• 1 Garlic Clove
• 1/4 c. Lime Juice
• 1 c. Cilantro Leaves
• 1 tsp. Salt

DIRECTIONS:

• Place all ingredients in a blender in the order listed. Start with slow speed and quickly increase to medium. Run for 10 seconds or until just chopped. 
• If necessary, stop the blender and use a large spoon to mix it around and then try again. 
• ENJOY! 

TOMORROWS MENU:

• Beef Tamale Bake
• Tomatillo Salsa with Tortilla Chips
• Green Salad (of course) 
• Banana Ice Cream (Non-Dairy, of course!)

DAY 10: Zesty Beef Pot Roast

ON THE MENU: 

• Zesty Beef Pot Roast
• Mashed Potatoes
• Green Salad

ZESTY BEEF POT ROAST

From: Pampered Chef: It's Good For You

OUR RATING: LOVE IT

The flavor on this roast is different than I expected. It truly is zesty. It's not over the top, it is just right and SOOOO good! Honestly, my roast cut wasn't the best. A little tougher than I would like. I am going to for a better cut next time and cooking it long and slow. I corrected the recipe to include a long slow cook time. I do love a good crock pot meal! 

By the way, have you noticed yet that we eat a lot of green salad? Well, this is one of the only things my Mallory will for sure eat. Meat does not appeal to her at all. She always has to choose a protein, like yogurt or milk to go with dinner, but salad is a good way to get veggies in my kids! They both love it...and honestly, I do love a good crisp salad WAY more than I like a cooked soggy veggie...just sayin! 

INGREDIENTS: 

• 1 Tbs. Chili Powder
• 1 tsp. Ground Cumin
• 1 tsp. Dried Oregano Leaves
• 1 Boneless Beef Eye of Round or Beef Top Round Roast (3-3.25 lbs)
• 2 Garlic cloves, pressed or minced
• 1 Medium Onion, sliced
• 1 3/4 c. Water
• 1 3/4 tsp. Better than Bouillon or Bouillon granules
• 1 c. Thick and Chunky Salsa
• 1/4 c. All-Purpose flour
• 1/2 c. Cold Water
• 2 Tbs. Snipped Fresh Parsley

DIRECTIONS:

• Combine Chili Powder, Cumin & Oregano; mix well. 
• Press seasonings evenly over surface of beef roast. 
• Heat skillet to High. Add a little oil and garlic. 
• Add the roast to the pan. Brown on each side, turning often to avoid burning. 
• Slice onion. 
• Mix salsa, water and bouillon in a small saucepan. Bring to a boil. 
• Place roast in a Crock Pot and turn heat to low. Pour salsa/broth mixture over the top and arrange onions over the roast. Cook for 6-7 hours or until meat thermometer registers the correct temperature for a fully cooked roast. 
• Place roast on a plate and "tent" with tin foil. Let rest for 15-20 min. before cutting. This lets the juices settle down a bit and keeps the meat juicy. 
• Place flour in bowl, add water and whisk until smooth. 
• Pour remaining broth and onions from the Crock Pot back into a sauce pan. Bring to a boil over medium heat. 
• Slowly stir in flour/water mixture. Boil for 1 minute or until thickened. Stir in parsley. 
• Serve meat over mashed potatoes and pour gravy over the top. 
• Let me know how much you love this! :) 

TOMORROWS MENU:

• Leftovers
• Guacamole
• Tomatillo Salso

DAY 6: Teriyaki Pork Stir Fry

ON THE MENU:

• Teriyaki Pork Stir Fry
• Angel Hair Pasta 

TERIYAKI PORK STIR FRY

From: Pampered Chef: It's Good For You

OUR RATING: LOVE IT!!

Oh the flavor! I love something that is packed with flavor! This did not disappoint! We were all singing my praises while we devoured this meal! :) This one DEFINITELY makes the regular list! Delicious and as a bonus it was super quick and easy to make! ENJOY! 

INGREDIENTS:

• 2/3 c. Soy Sauce
• 1/4 c. Packed Brown Sugar
• 1 Tbsp. Cornstarch
• 2 tsp. peeled, finely chopped Fresh Ginger root
• 2 Garlic cloves, pressed or minced
• 1/4 tsp. Crushed Red Pepper Flakes
• 1 lb. boneless Pork Loin Chops, cut into 1/8" strips
• 1 medium Red Bell Pepper, cut in 1/4" strips
• 6 oz. fresh Snow Peas
• 1 bunch Green Onions with tops, cut into 1" pieces
• 1 tsp. sesame oil, divided (I used olive oil & it was fabulous)
• 1 (8 oz) can Bamboo Shoots, drained

DIRECTIONS:

• In a small bowl, combine soy sauce, brown sugar and cornstarch; whisk until well blended. 
• Add ginger root, garlic & red pepper flakes. 
• Cut pork into 1/8" strips (if you place the meat in the freezer for a bit before slicing it will make it easier to get the really thin cut without mutilating the meat :) ). 
• Add pork to soy sauce mixture (either in covered bowl or gallon size Ziploc bag). Refrigerate for 1 hour. 
• Heat 1/2 tsp. oil in skillet over high heat until hot. Remove pork from marinade. Set marinade aside for later. Place pork in skillet and stir fry for 1-2 min. or until pork is no longer pink. Remove from skillet and keep warm. 
• Heat remaining 1/2 tsp. oil in same skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes or until veggies are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to boil. Cook and stir 1 minute or until sauce is thickened. 
• Serve over rice or noodles.   

TOMORROWS MENU:

• Pumpkin Soup
• Green Salad
• Homemade Bread

Day 5: White Chili

ON THE MENU: 

• White Chili
• Green Salad

WHITE CHILI

From: Worldwide Ward Cookbook

OUR RATING: LIKE IT

Ok, I have to admit that I need to try this again! I would double the broth...and maybe even more. There is a limey green chili-ness about it. The flavor is great...it's just the lack of broth that left me wanting. I will have to say...I had some family over and everyone else totally loved it. Ryan said he wants it to make it back to our table again. So....it will! By the way, I doubled the broth and it's seasonings & made a couple other little changes for you below! Your welcome! :) 

INGREDIENTS:

• 5 c. Water
• 2 tsp. Lemon Pepper
• 2 tsp. Ground Cumin
• 3 1/2 c. Cubed Chicken Breast (Season with an additional 1 tsp lemon pepper & 1 tsp cumin. Cook thoroughly) or replace with Tofu for a vegetarian version.
• 1 c. Onion, chopped
• 1 Clove Garlic, minced
• 2 Tbsp. Butter (can use a dairy free version)
• 2 (19 oz) Cans of White Corn (can use frozen)
• 2 (4 oz) Cans Diced Green Chiles, undrained
• 2 (15 oz) Cans White Beans, undrained
• 5 Tbsp. Lime Juice

DIRECTIONS:

• Bring Water to Boil with Lemon Pepper and Ground Cumin. 
• Add Chicken to water. 
• In a frying pan, cook onion and garlic in butter until tender; add to soup. 
• Stir in Corn & Green Chiles. Bring to a boil. 
• Add Beans & Lime juice. Cook until heated through. 
• Can serve with chips, sour cream, and cheese. 
• Makes (8 Servings)

TOMORROWS MENU:

• Teriyaki Pork Stir Fry