Egg Free Recipes

Hi everyone, My name is Emily and I am Nicole H.'s cousin. Some of my recipes are posted on here by me or reposted by Nicole. In the last year my daughter was diagnosed with an egg and peanut allergy. I know there are lots of recipes out there without egg or egg containing products. If you have any you would like to share with I would love to see them. I will be posting more recipes soon. Thanks,
Emily

Green Chili and Lime soup- copied from Chili's

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

I have been trying to find a way to get the recipe from Chili's restaurant. I LOVE this soup. Low and behold leave it to the Chick from Picky Palate to figure out how to recreate it. If you are ever looking for great meal ideas, she is amazing. This is what we are having for dinner tonight for sure. I am so excited I found it. Look out tummy!!!

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Broccoli Chicken Roll

Comfort food for sure

Ingredients

• 2 cups chopped, cooked chicken meat
• 2 cups fresh chopped broccoli
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 tablespoons Dijon-style prepared mustard
• salt and pepper to taste
• 1 tablespoon minced garlic
• 1 (8 ounce) package refrigerated crescent rolls

Directions

1. In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.
4. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.

Quick Chicken Pie

I'm Rose!  Nicole added me a few days ago.  I haven't had time to look around yet, but I'm sure that I will have a great time here.  My son has a tomato and strawberry allergy so nearly all my recipes are tomato/strawberry free.  I love to cook, but with the time crunch of motherhood, it's sometimes hard for me to come up with quick, easy, and yummy recipes.  Here is a favorite in our family!


Quick Chicken Pie (We call it Pot Pie around here)


Ingredients:
1 2/3 cups frozen mixed veggies, thawed (I usually put a whole 10 oz bag)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken (I usually just boil 2 chicken breasts and chop them up)
1 egg, beaten
1/2 cup milk
1 cup Bisquik (old fashioned kind, not quick)

Directions:
In a bowl, combine veggies, soup, and chicken.  Transfer to an ungreased 9 in. pie plate.  In another bowl, combine egg, milk, and bisquik just until moistened.  Pour over chicken mixture.  Bake at 400 for 30-35 minutes or until golden brown.  Yields 6 servings

Chicken Corn Chowder

Chicken Corn Chowder (with my notes ;-) )

5 slices bacon (I have used regular and turkey bacon)
12 oz boneless, skinless chicken breasts cut into bite size pieces
1/2 cup chopped onion
1/2 cup bell pepper (I omit since no one likes peppers except me :( )
1 garlic clove minced
4 cups chicken broth (I use slightly less since this recipe comes out runny)
1 1/2 cups frozen whole kernel corn
1 can (14.75 oz) of cream-style corn (I have made this recipe with and without this)
1/4 cup cornstarch
1 cup milk (I use 1%)
1/2 tsp. salt
1/2 tsp. fresh cracked pepper
1 1/2 cups shredded cheddar cheese (recipe calls to mix it into soup during last step, I use a lot less by putting some on top only as garnish)
Dried thyme to your likeness (usually 1/2 - 1 tsp.)

* A great addition are potatoes (I usually cube a few and par boil them before adding them to soup). Red potatoes with the skin on are our favorite.

1. Cook bacon in large pot over medium heat until browned and crispy; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings. (If you use turkey bacon, you may need to add olive oil before step 2.)
2. Saute chicken pieces, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup. (This is where I add thyme and potatoes.)
3. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes or so. Add salt, pepper and cheese, stir until cheese is melted. (I omit cheese here and add on top with bacon in next step)
4. Ladle soup into bowls; sprinkle bacon pieces and cheese over individual servings

Tortilla Soup

This is my absolute favorite soup! Everyone I have made it for LOVES it! Enjoy:) Kristin


Servings Size= 4

3 tablespoons olive oil
1 1/2 seven-inch corn tortillas, cut into 1-inch squares
1 1/2 tablespoons minced fresh garlic
2 tablespoons minced white onions
1 1/2 teaspoons minced jalapeno peppers
1 lb white corn kernels
1 1/2 lbs plum tomatoes, chopped
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock
24 blue corn tortilla chips (optional garnish)
2 cups shredded cheddar cheese (optional garnish)
1/2 cup chopped fresh cilantro (optional garnish)

Directions:
Prep Time: 15 mins
Total Time: 30 mins
1 Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
2 transfer to an 8 quart pot.
3 Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. (You can also process in batches in a blender).
4 Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

Chipotle Basmati Rice

4 Tablespoons butter
Fresh Cilantro
2 cups basmati rice
3 cups water
Kosher salt (season to your taste)
3 limes

In a heavy saucepan, heat butter over low heat, stirring occasionally until melted. Add rice and lime juice, stirring together for one minute. Add water and salt and bring to a boil. Cook covered under low heat until rice is tender and water is absorbed. Fluff rice with fork and add chopped cilantro.

Mini Meatloaves

Sauce 1 -- 1 tsp garlic powder & 3/4 c. bbq sauce
Sauce 2 -- 1 tsp Italian seasoning & 3/4 c. spaghetti sauce
Sauce 3 -- 2 tsp chili powder & 3/4 c salsa

1 lb. extra-lean ground beef
1 cup water
1 (6 oz) pkg. Stove Top stuffing
3/4 c. shredded cheddar cheese

Heat oven to 375 degrees. Mix meat, stuffing mix and water. Press into 12 muffin pan cups sprayed with cooking spray. Make an indentation in center of each meatloaf with spoon. Fill with choice of sauce from above. Bake 30 minutes or until cooked through. Top with cheese and bake 5 more minutes until cheese is melted.

Super Easy Salsa Crock Pot Chicken

Toss fresh or frozen Chicken Breasts into your crock pot. The number of breasts depends on the size of your family. Cover with your favorite FRESH salsa. For those of you in AZ I would get a pint or two from Cantina Loredo. Pour salsa over the CK just until it's all covered. You don't want too much. Cook for several hours. When the CK will start to shred then you know you are just about ready. Start Shredding the CK in the pot while it's cooking. The salsa will mix into the CK creating super YUMMY shredded CK that you can use on Salads, Burritos, Tacos, Nachos, etc. This picture is when I started Shredding. I like mine really shredded.

Corn and Black bean Salsa

Can of whole kernel corn

Can of black beans

( both completely rinsed)

Package of cherry tomatoes- quartered

1/2 bushel Cilantro

1 Jalapeno

1/4 of a Red Onion

1 Lime

Cummin or Taco seasoning

1/4 cup Mayo

Salt

Mix all to taste. The first time I made this I tried to keep it as close as possible to the above. But found I needed more spice. I use more onion and more Jalapeno. But it's still not too spicy, my kids love this. It should have a very light taste to it. The mayo is only really needed as a binder. I wish I had more exact measurements. Add the mayo and seasonings last so you can really try to get the taste to what you want. In my opinion this is much better after it has chilled for at least a few hours. It can be used as a Salad topping so you don't need dressing, or with Chips, or to dress up burritos. I have found many yummy ways to enjoy it. But beware, it's very addicting. I always double the batch!

The second picture listed has the shredded CK from the next post. I love this mix b/c it eliminates the need for cheese or sour cream in tacos or burritos.

This recipe is from one of my closest friends, Emily. I am hoping she will join. She is great in the kitchen.