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