Looking Well to the Ways of My Household

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I’m sitting here enjoying a nice cup of coffee (with Silk french vanilla soy coffee creamer!) and making a list of things I’d like to accomplish this week.  My list is a little ambitious, but I think I can accomplish most of it.  I thought I’d share it with you and share the links to all of these delicious recipes.

Did you notice most of my to do list revolves around food?  Safe food?  Because us food allergy parents must always be prepared!  Always.  We don’t have the luxury of last minute take out.  I wish I did!  Can a vegan restaurant please come to my town???  I promise we’ll eat there at least two times a week.  🙂

Here’s what I’m working on this week (and possibly next week!):

Chocolate chip cookies
https://blessedlittlefamily.wordpress.com/2013/06/13/delicious-homemade-chocolate-chip-cookies-dairy-free-and-egg-free/

Bagel Pizzas for the Freezer
(I now add Daiya mozzarella shreds to our pizzas.)
https://blessedlittlefamily.wordpress.com/2013/06/27/dairy-free-and-egg-free-lunch-ideas/

Homemade “Cheesy” Crackers
(I sub Daiya cheddar shreds for the cheese. I’m thinking about also adding a tablespoon or so of nutritional yeast this time to make them a bit cheesier tasting.)
http://www.100daysofrealfood.com/2011/03/23/recipe-easy-cheesy-crackers/

Homemade Freezer Biscuits
(I’m making one of these recipes- I haven’t decided which yet.)
http://moneysavingmom.com/2013/02/homemade-freezer-biscuits-recipe.html
OR
http://www.favoritefreezerfoods.com/homemade-biscuits.html
Both recipes will need a substitution or two.

Cream of Chicken
I use plain coconut coffee creamer for the milk and safe margarine.
http://crockpot365.blogspot.com/2008/12/crockpot-chicken-and-dumplings-soup.html

Homemade Tomato Soup
I think I’ll sub coconut coffee creamer for the milk.
http://onceamonthmeals.com/slow-cooker-tomato-soup/

This week I added to my list “find meatless meals.” We are not vegetarian or vegan but the Huzz and I have decided to have at least one meal a week meat free. I now need to find meatless meals! I know beans are a great source of protein, but because the Huzz has intestinal issues, he can’t really eat whole beans. Which is why we love these refried beans I made recently!

Do you have some meatless meals to share with us?

What’s on your to do list this week?

I’m trying to put the needs of my family first and long to be as the Proverbs 31 woman. I find so much encouragement from her.

“She looks well to the ways of her household
and does not eat the bread of idleness.”
Proverbs 31:27

Dairy & Egg Free Beef Enchiladas

Safe and Yummy Enchiladas!

Safe and Yummy Enchiladas!

I’ll tell you up front.  This is not a super easy toss together recipe.  But it is worth the effort and DELICIOUS!  It’s one of the Huzz’s favorite meals! And little three year old SG, who doesn’t happily eat everything I make, GOBBLED this up and then asked for more. That’s the power of Daiya cheese!

I’ve modified it slightly from Onceamonthmeals.com.  Click here to see the original recipe.

I used the OAMM (Once A Month Meals) recipe as a guide. Here’s how I make dairy and egg free enchiladas:

Allergy Friendly Beef Enchiladas

Ingredients:

Directions:

These come straight from the OAMM website.  The tricky part was finding all of the substitutions.  Here’s how OAMM says to make the enchiladas:

“Preheat oven to 350F. If you haven’t done so already, brown ground beef and drain grease. In a large bowl, combine beef, taco seasoning, cream of chicken soup, sour cream and 1 1/2 cups of cheddar cheese. Fill the center of a tortilla shell with filling, and roll up. Place seam side down in a greased 8X8 foil baking pan. Repeat with remaining shells and filling. Each 8X8 pan should contain 5 enchiladas. Pour enchilada sauce over the top of the enchiladas, and sprinkle remaining 1/2 cup of cheese over top. Cover with aluminum foil. Bake covered at 350F for 30 minutes. Uncover and bake for an additional 10 minutes. Serve with sour cream and lettuce if desired.”

We leave out the extra “sour cream” and lettuce and just pig out on these enchiladas! Make sure you use the alternative soup in place of the cream of chicken soup, faux sour cream in place of real sour cream, and the Daiya cheddar shreds instead of cheddar cheese.

Check out the original post to read how to freeze these delicious little babies! Personally, I’ve never frozen any because we eat them all in two days. There are never any extras to freeze!!!

Random Thoughts:
When you make the enchilada sauce and the alternative cream of chicken soup, you have enough to make another batch another day. So, yes, you have to do quite a bit of work for these enchiladas, but the good news is next time you make them you won’t have to! Just freeze the remaining portions and do a quick defrost in the microwave. I made these today and it was so much faster making them this time using my extra enchilada sauce and cream of soup.

My frozen "cream of chicken" alternative and homemade enchilada sauce.

My frozen “cream of chicken” alternative and homemade enchilada sauce.

I have only made beef enchiladas but I bet these would also be equally delicious with some pre-cooked chicken- cubed or shredded!

Last random thought- Today, I had a little bit of leftover Daiya Havarti style jalapeno garlic “cheese”. I added it to the creamy mixture and it gave it an even creamier, almost cream cheese like taste (with a little kick!). Mmmmm!