French Dip Roast (Beef and Broccoli over Rice Variation)

1/2 cup Soy Sauce
1/4 tsp thyme
1/4 tsp rosemary
pepper
chuck roast
edamame
broccoli

Put first four ingredients into slow cooker. Stir. Add roast, fill with water to cover roast. Cook on low for 24 hours.

Shred beef. Poor sauce in skillet and add a little flour to thicken. Add broccoli and edamame. Serve over rice.

This was so good. Everyone loved it (even me!). We put some of the sauce in the freezer and the rest of the roast in the fridge so we'll be having this again soon!

Pancakes!

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups coconut milk

1 egg (1 Tbs flaxseed meal, 3 Tbs water)

3 tablespoons margarine, melted

This was yummy! The kids ate them, no complaints, and my husband said, "If I HAVE to give up milk, then this is an OK alternative."

White Wine Mushroom Sauce over Chicken and Rice

Margarine
Sweet Onion
Cayenne Pepper
Olive Oil
White Cooking Wine
Mushrooms
Onions
Chicken Stock

This was the same white wine sauce that I'd made before and loved, but this time had with chicken, pasta, and corn. It was... OK. I'm just not a fan of chicken, I think.

Quinoa Veggie Salad

Salad:
Olive Oil
Garlic
1 cup Quinoa
2 cups water
1 tsp seasoning
Edamame
Corn
Cucumber
Tomato

Dressing:
Lemon Juice
Olive Oil
1/4 tsp ground cumin
1 Tbs chopped fresh parsley
1 tsp salt

Toast the Quinoa and Garlic in Olive Oil (about 5 mins). Add water and seasoning, cover, and let simmer for about 7 minutes. Add frozen Edamame. Simmer covered for another 5 minutes then add drained canned corn. Take off heat and allow to cool. In a separate bowl, combine dressing ingredients and stir. Stir in with Quinoa, and add cucumber and tomato.

Rick loved this. Me, not so much. I think I just don't like the cumin flavor and it seems to be a pretty strong seasoning. Good thing we had a yummy salad smothered in Ranch (not dairy-free) and sweet potato casserole. Yum!

White Wine Mushroom Sauce over Pork

Margarine
Sweet Onion
Cayenne Pepper
Olive Oil
White Cooking Wine
Mushrooms
Onions
Chicken Stock

1 tsp Flour
1 tsp Margarine (Smart Balance Light)

Canned Pork or other meat

Saute mushrooms, onions, and cayenne pepper in olive oil and margarine until translucent. Add white wine. Boil out the alcohol. Add chicken stock and let simmer. Mix together flour and margarine separately and add to thicken sauce just slightly. Stir in meat and serve over grain of your choice.

Sorry for the lack of amounts. I found this recipe online and didn't follow the amounts at all, just threw things in here and there. It turned out amazing. AMAZING. We served it over oatmeal bread toast (not dairy-free), but I think it would be just as amazing over rice or noodles or anything else. We will definitely be making this again soon. We served it with garlic bread (also not dairy-free) and edamame. Yum!

Molasses Cookies

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 tbsp ginger
3/4 cup margarine (Smart Balance Light)
1 cup sugar
1/4 cup molasses

To replace egg:
1 tbsp flax seed

3 tbsp hot water

Combine flour, baking soda, salt, and ginger; set aside. 

In a medium bowl, beat margarine and sugar until fluffy.  Beat in molasses and egg (replacement).  Fold in flour mixture. 

Roll into 1 1/2" balls. 

Bake at 350 for 9-12 minutes. 

I rolled these into little dime sized balls so they were small enough for Elijah to enjoy and not make a huge mess. I also rolled them in powdered sugar (the more calories the better!). They are so yummy! I only cooked them for 4 minutes because they were so small and they were the perfect amount of soft and chewy. 

Orange Cranberry Chicken

1 cup fresh cranberries
3/4 cup onion, chopped
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
3 lbs chicken
1 cup orange juice
3 tbsp margarine, melted
3 tbsp flour
2-3 tbsp brown sugar 

  

In a deep pan, combine cranberries, onion, salt, cinnamon, and ginger, orange juice. Cover and cook until cranberries are soft and mixture turns pinkish.

Combine margarine and flour until smooth; add to pan.  Cook on high until thickened. Stir in chicken and brown sugar; heat through. 

Serve over rice.

We added way more sugar than the recipe called for. This one was much better than the previous orange chicken recipe I posted, but still was not great. I served it over brown rice, which I really need to find an easier way to cook, and with corn. Rick and Reise loved it though, so it's up to them to eat the left-overs.