No cheese necessary Pizza (unless you want to add some)

Pizza Crust-

1 package of yeast or 2-1/4 tsp of yeast

1 cup warm water

…………………………………..

4-5 cups unbleached flour

1 tsp honey

2 tbsp Worcestershire Sauce

1 green onion, chopped

1 tbsp minced garlic

1 tbsp oil

Mix ingredients together and add a little more flour if necessary. Roll out and shape folding the edges over toward the center to form the crust. Dough will be light and sticky so add flour to your hands and the pan you lay it out on. Sprinkle dough with Italian seasoning and bake at 350 degrees for 5 minutes. Remove and load with toppings starting with sauce.

Pizza Toppings-

Tomato and Basil spaghetti sauce

½ medium onion, chopped and sautéed

1 green onion, chopped

1 eggs, scrambled and seasoned with ½ tsp of garlic salt

½ green bell pepper, sliced and diced

Crushed pineapple

A can of mushrooms

Sausage

Pepperoni sprinkled with Italian seasoning and dribbled with a little more spaghetti sauce

Once loaded, put back into oven at the same temperature for another 15 to 20 minutes or until a toothpick inserted into the crust comes out clean.

Yields: 8 to 10 large servings

Creamy Chicken and Vegetable Soup and Garlic Bread

I've been favoring soup more and more recently since it's freezing and wont stop snowing. So here is an amazing one! Tastes delicious with garlic bread!

5 tbsp vegetable oil, divided
2 - 10 ounce cans chicken or 1-1/2 pound boneless skinless chicken breast
2 small carrots, sliced
1 can of corn, drained
1 can of mushrooms, drained
substitute cream of chicken soup, doubled or 2 cans cream of chicken soup
1 tbsp cilantro, chopped
2 cups chicken broth
2 tsp dried dill weed
2 small onions, chopped
2 tbsp minced garlic
2 ribs celery, sliced
1/2 tbsp salt
1/2 tsp garlic salt
1 tbsp garlic powder
1/2 cup coconut milk

Heat 3 tbsp oil in a large skillet. Add chicken; cook until browned. Add cooked chicken, carrots, corn, mushrooms, soup, chicken broth, cilantro and dill slow cooker. Sauté onions in remaining oil 1 minutes, add minced garlic and celery and sauté 4 to 5 minutes or until softened. Add sautéed vegetables to slow cooker. Cover and cook on high 2 hours or until vegetables are all tender.
Turn off heat; stir in coconut milk. Cover and let stand 5 to 10 minutes or just until heated through.
Yields: 8 servings

Garlic Bread:
..................
bread
oil
garlic salt
garlic powder
Italian seasoning

Spread oil across the bread. Sprinkle with garlic salt, garlic powder and Italian seasoning. Set oven to broil and cook for 2 to 3 minutes. Don't let them burn!

Chinese Chicken Stew

This is a delicious recipe a friend and I made today. After altering it just a little, it turned out amazing!


2 - 10 ounce cans Chicken or 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp garlic salt
1/8 tsp black pepper
1/2 to 3/4 tsp red pepper flakes
4 tbsp vegetable oil
1 medium onion, coarsely chopped
2 - 4 ounce cans sliced mushrooms
2 tbsp minced garlic
1 tbsp coarsely chopped cilantro
1 can (about 14 ounces) chicken broth, divided
2 tbsp cornstarch
1 large bell pepper, cut into 3/4 inch pieces
2 tbsp soy sauce
1 tbsp sesame oil
2 large green onions, cut into 1/2 inch pieces
3 cups hot cooked white rice (optional)
1/4 cup coarsely chopped cilantro (optional)

Toss chicken with ground cloves, ground cinnamon, salt, garlic salt, and pepper. Season with red pepper flakes. Heat oil in a large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned. Add mushrooms and garlic; cook and stir until chicken is no longer pink.

Combine 1/4 cup broth and cornstarch in a small bowl; set aside. Place cooked chicken mixture, remaining broth, bell pepper and soy sauce in slow cooker. Cover and cook 2 hours or until peppers are tender.

Lower slow cooker setting to low and stir in cornstarch mixture, sesame oil and green onions; cook 30 to 45 minutes or until juices have thickened. Ladle into soup bowls; scoop 1/2 cup rice into each bowl, if desired. Sprinkle with cilantro, if desired.
Makes 6 servings (about 5 cups)

Pasta with Veggie Sauce...yummmmmmmm

This is one of my favorite recipes I got out of a magazine called cooking for two. It's pasta, of course. This one is great because the parmesan it calls for is only to sprinkle on top. This recipe serves only two so you will need to double or triple it or whatever according to your needs.

1 tbsp oil
1/2 zucchini (about 4 ounces), halved lengthwise and sliced 1/4 inch thick
1/2 cup cherry tomatoes, halved (I don't usually get these, so I just cut a whole tomato into cubes)
1 carrot, peeled and grated on the large holes of a box grater
1 small onion, sliced thin
1/2 medium bell pepper, stemmed, seeded and cut into 1/4 inch pieces
Salt
1-1/2 tbsp tomato paste
2 tbsp minced garlic
pinch of red pepper flakes
3/4 cup low-sodium chicken broth
1-1/2 cups rotini pasta
1-1/2 cups cilantro, chopped small
2 tbsp basil
Grated parmesan cheese (optional)

1. Heat 1 tsp of the oil in a skillet over medium-high heat and add zucchini and cook, stirring often, until well browned, about 3 minutes. Add tomatoes, toss to combine, and cook until slightly wilted, about 1 minute. Transfer to a bowl.
2. Add 1 tsp more oil to the skillet and heat over medium heat. Add the carrot, onion, bell pepper, and salt, cover and cook until the vegetables have softened, 5 to 7 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic, cilantro, and pepper flakes, and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any brown bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.
3. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tbsp salt, and cook, stirring often, until soft or at your preferred consistancy. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
4. Add the sauteed zucchini-tomato mixture, broth mixture, basil, and remaining 1 tsp oil to the cooked pasta, and gently toss to combine. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Serve, passing grated parmesan seperately (if using).

Pasta Salad

I just really love food with pasta! Especially this salad!

1 package (12 ounces) tricolor spiral pasta
1 tsp salt
1/2 pound fresh broccoli florets (about 1 and 3/4 cups)
2/3 cups pepperoni
2 large carrots, shredded
1 medium green bell pepper, chopped
1 can (15 ounces) garbonzo beans or chickpeas, rinsed and drained
1/3 cup green onions 
4 tbsp minced garlic
2 cups Italian salad dressing

Add salt to water in a medium sized pan. Cook spiral pasta. Drain and rinse in cold water. Place in a large bowl; add broccoli, pepperoni, shredded carrots, bell peppers, beans, onions and garlic. Stir together and then add italian dressing. Stir until well coated. Serve immediately or refrigerate. Yields: 10-12 servings

Dairy Free Scalloped Potatoes

Like the Chicken Alfredo, Scalloped Potatoes is another one of my absolute favorites. It isn't part of this recipe, but diced pieces of ham would be an excellent addition.

4 large potatoes (russet) peeled and slices 1/8 inch thick
3 tbsp oil
1 small onion, minced
1/2 tsp salt
4 spoonfuls minced garlic
2 tsp thyme (dried)
1/2 tsp pepper
1/2 tsp ground nutmeg
1/2 tsp cayenne pepper
4 tsp unbleached or white flour
1 can coconut milk
3 tsp garlic salt

     Prepare all ingredients before beginning. Peel and slice potatoes. Place them into a large bowl and set aside. Coat a large baking dish with oil and heat oven to 400 degrees.
     Pour oil in a large skillet over medium heat. Add the onions and salt. Cook 2 minutes until softened. Stir in minced garilc, thyme, pepper, nutmeg, and cayenne and cook about 30 seconds. Stir in flour. Cook 10 seconds. Stir in coconut milk, bring to a simmer and cook until thickened about 30 seconds then stir in garlic salt.
     Pour sauce over potatoes and mix thoroughly. Transfer mixture to the prepared dish and gently pack potatoes into an even layer, removing any air pockets. Cover dish with foil and bake 1 hour. Add another 15 minutes if a fork can't easily poke through the potatoes. Remove foil and let sit 10 minutes before serving so sauce can thicken back up a little.

Dairy Free AMAZING Chicken Fettuccine Alfredo

One of my favorite meals is Chicken Fettuccine Alfredo! But I always had the worst reactions when I ate it. I found out a couple years ago that I am very allergic to dairy products and soy milk. So, with my amazing cooking skills and a little internet help, I found substitutes that work just as well, taste just as fabulous and are way healthier than butter, heavy cream, and cream of chicken. The recipe is easy as long as everything is done in the right order and you have everything out and ready before you begin.

#1 Fettuccine Pasta

1 lb. fettuccine

Water

1 Tbsp Salt

When soft, drain water and stir in a ½ tbsp of oil to keep from sticking.

 2/3 a can of coconut milk (after 24 hours in fridge)
1 packet dry Italian dressing

#2 Cream of chicken substitute

3 tablespoons olive oil

3 tablespoons all-purpose flour

1/2 cup low sodium chicken broth

1/2 cup rice milk

½ tsp salt

Prepare all ingredients in their measuring things before beginning. Everything must be done fast or it will burn. Warm oil in a small saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth, a little at a time. Stir until blended then add milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens(It’ll thicken fast so be careful). Add salt, then set aside.

NOW BRING EVERYTHING TOGETHER…

#3 Chicken Alfredo Sauce

1/4 c. olive oil

1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes

1/2 c. chopped green onions with tops

2 cloves galic, minced

Substitute cream of chicken (single)

12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine

1/2 c. freshly grated Parmesan cheese (optional)

Heat olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; sauté until chicken is lightly browned. Stir in cream of chicken substitute, coconut milk, mushrooms, tomatoes, dry Italian dressing packet, salt and pepper. Bring to a boil. Cream of chicken will make it thicken faster so keep an eye on it so it doesn’t burn against the bottom of the pan. Reduce heat to medium and stir in parsley and basil. Remove from heat. Pour over pasta. Sprinkle with Parmesan cheese if desired. Serves 4 to 6.

If you don't have Fettuccine Pasta Noodles or you want to add a little extra creativity and homemade deliciousness to your meal, this is a simple homemade pasta recipe that contains only 4 ingredients.

Jill's Homemade Pasta Noodles
2 eggs (lightly beaten)
1/4 tsp salt
1/4 tsp baking powder
1 cup white or unbleached flour (add a little at a time until you can make a ball and roll the dough. Add flour to your hands every now and then so the dough doesnt stick to them so much)

Flour counter thoroughly and your hands. Use a rolling pin to roll out the dough into a thin layer (If the dough sticks to the rolling pin, rub flour all over it and it wont). Cut into strips (I found that a pizza cutter works perfect to make them whatever size you want and it's alot faster then using a knife). Put into boiling water to cook. It doesn't take very long to cook so keep an eye on it so they don't get too soggy.