Recipes and Foods For The Milk Free

Most recipes for potato pancakes that I have seen involve making these on the stove top but I never could get that to work. They always burnt or fell apart or become a giant greaseball of potato stuff. I finally made it work in the oven. I’m not sure if this is even a potato pancake but it sure tastes great! These freeze great and you can add many

Dairy Free Breakfast Recipe :  Dairy Free Potato Pancakes

Leftover Mashed Potatoes

Leftover Sausage

Leftover Onion

1 tbsp Dairy Free Margarine

Directions

Mix everything but the margarine together. Spray the bottom of a round 9 inch pan. Press the mashed potato mixture into the bottom of the pan. Spread the margarine around the top of the potato mixture. Cook at 400 degrees until pancake reaches the level of brownness you prefer. I like mine pretty brown and crispy! This also helps it keep its form better. These are just as good without the sausage and onion. To freeze: Once cooked cut into triangles and flash freeze for three hours. Throw in a freezer bag. To reheat throw in the oven until it reaches desired hotness.

I made up this dairy free OAMC recipe during Thanksgiving when I had all those leftovers and had to come up with distinctive ways of using up all of that food without the worry that we would quickly get sick of turkey and other Thanksgiving sides before we could eat up all the leftovers. This is where a dairy free OAMC recipe comes in handy! I hope you like this one! I really enjoy it!

Dairy Free OAMC recipe : Thanksgiving Layer Personal Pie

Leftovers

Dressing/Stuffing

Mashed Potatoes

Turkey

Dairy Free Green Bean Casserole

French Fried Onions

Directions:

Spray muffin tins so that the personal pies do not stick. Layer the pies in the order given above starting with the dressing. Flash freeze then take out of the tins and freeze.  When ready to cook, bake in oven to reheat. Enjoy!

We had this meal over a month ago and I can’t quit thinking about it. Often I find myself making one item because there is only two of us, and forgetting that some meals are even better with sides. This was true of enchiladas. Normally, I would have just made enchiladas and we would have ate that. The hubby’s parents came down and shared their enchilada dinner, complete with spansh rice and refried beans. Mmmm. I have never enjoyed enchiladas more.

Dairy Free Recipe : Enchiladas, Spanish Rice and Refried Beans

2 flour tortillas per person

1/2 pound ground beef

1/2 pound ground turkey

1/2 medium onion chopped

1 tablespoon chopped garlic

1 can or package of dairy free enchilada sauce

Dairy Free Sour Cream

Dairy Free Cheese

1 box of Dairy Free Spanish Rice

1 can vegetarian refried beans

Directions:

Heat oven to 350 degrees. Brown meat with onion and garlic. Drain if needed. Roll meat up in tortillas placing them in a glass baking dish, seam side down. Pour enchilada sauce over the top. If you want you can sprinkle chopped dairy free cheddar cheese over the top. Personally, I have gotten so used to enchiladas without cheese that I do not even bother.  Place in oven for about ten minutes. You will want to keep a close eye on these so that they do not overcook. If you are also making cheese enchiladas then they are ready when the cheese melts. Make the Spanish Rice while the enchiladas are in the oven according to the box instructions. Heat the refried beans in the microwave or on the stove. Serve and enjoy!

We eat a great deal of peppers. I enjoy them in many different dishes and the hubby likes the flavor they give many foods. I also love fresh peppers from the farmers market but am not able to eat them all at once. Several weeks ago my mom brought me about ten green and red peppers from the farmers market. Needless to say there was no way the hubby and I were going to be able to eat all of those so I had pull up some OAMC thoughts from the back of my head.

Since our freezer is so much smaller I cannot freeze as many meals as I used to. Instead of putting the peppers in a meal I just froze them instead. Unfortunately I will not be able to eat them fresh now but they will still be really good cooked in any other recipe!

OAMC Peppers

Cut peppers into strips

Place in a single layer on a cookie sheet.

Place in freezer for an hour

Transfer to a freezer bag until ready to use!

This is one of my favorite meals to make and I have it often for lunches. Its great to have with some carrot or celery sticks though I also love to just have two or three of them at once! This would make a good lunch at home for kids and it makes an easy to fix lunch on the weekends if you make it then freeze it for later as one of your OAMC recipes.

Dairy Free Recipe: Chicken Pot Pie

Ingredients

1 can turkey gravy

1 can creamed corn

1/2 cup chopped carrots

1/2 cup chopped celery

1/2 cup chopped mushrooms

1 large chicken breast cooked and chopped up

pie crust (make your own or buy it in the freezer section) 

muffin pan

Directions

Throw all the ingredients in a pot and heat them up together. You may have to add some water if it seems to thick. Line the muffin tins with pie crust. Fill the pie crust with the chicken mixture then place pie crust on top and seal so that it makes a little pot pie. Poke the top of the crust a few times with a fork.

Bake in a 375 degree oven for about twenty minutes or until browned.

This dairy free recipe can either be flash frozen before you cook it or after. I tend to freeze it after I cook it but if you don’t you will have to cook it for longer. I also use different vegetables quite often. If I don’t have any fresh veggies then I use canned vegetables instead. You can always use whatever veggies you enjoy the most!

I go through stages where I freeze large amounts of food for later.  I’ve even tried Once a Month Cooking (OAMC) though it was a lot of work and I don’t have the freezer space anymore.  I do still tend to cook large batches of certain foods to freeze and eat later.  One of these is the breakfast sandwich.  I’m not much into cooking first thing in the morning but I am hungry so I prepare a dairy free breakfast sandwich that I know is dairy free because I’m the one that made it.  Plus, its portable so even the hubby can grab one and go in the mornings.  It tastes much better than a fast food sausage biscuit though I would like to have some hash browns with it!

Dairy Free Recipe : Dairy Free Breakfast Sandwich

4 bagels sliced

1/4 cup ground sausage

8 large eggs

dairy free butter

Instructions

Brown sausage in pan.  Take one egg and crack in a bowl with a bottom about the same size as the size of a bagel.  Stir the egg s the yolk breaks and add 2 tablespoons of cooked sausage.  Stir this all together. Place bowl in the microwave for one minute or until egg is completely cooked (solid but not overcooked).  Repeat with a second egg.  Butter both sides of the bagel.  Place both cooked eggs on one slice of bagel and top with the other half.  Cut the bagel sandwich in half.  Repeat until all the bagels are used.  Place the bagels on a cookie sheet and place in the freezer for about two hours.  After breakfast sandwich is frozen then wrap individually and place in a ziplock bag then place back in the freezer.

To Reheat

I take out a dairy free breakfast sandwich and place it on a cookie sheet in the oven.  Then I turn the oven on 400  degrees.  By the time the stove heats up the breakfast sandwich is warmed up. 

Enjoy!

Let me know what you think!