Diary Free Recipes : Looking For Quick and Easy Recipes?

Are you a busy cook who feels you are going in circles most of the time? Yet you want to feed your family healthy meals at home? This article offers recipes to help you with your quest! These recipes are quick, easy, and family-friendly! This macaroni casserole goes into the oven quickly. While it bakes, steam a veggie or make a green salad.

Diary Free Recipes : Looking For Quick and Easy Recipes?

Diary Free Recipes : MEATY BAKED MACARONI 

This is listed on my Quick Fix Recipes because it only takes about 20 minutes prep time. It does need to bake for half an hour making it completely ready in well less than an hour. While the casserole bakes you can prepare a salad or steam a vegetable for a complete meal.

• 1 lb lean ground beef (or chicken, if desired) 
• 1/2 cup chopped onion 
• 1 jar (16-oz) favorite spaghetti sauce 
• 1 can (4-oz) sliced mushrooms, drained 6 oz macaroni, cooked according to package directions; drained 
• 1 cup sour cream 
• 4 oz sliced provolone cheese, sliced 
• 4 oz mozzarella cheese, shredded

Cook beef in a large skillet over medium-high heat until browned, stirring to break up. When browned, drain well. Return to the skillet and add the onion; cook for a couple of minutes to soften onion. Stir the spaghetti sauce and mushrooms into the meat and onion; simmer, uncovered, for about 5 minutes.

Preheat oven to 350 degrees.
Spray an oblong baking dish with nonstick cooking spray. Spread half the macaroni over the bottom of the pan. Top with half the sauce mixture topped with half the sour cream. Layer the provolone cheese over the sour cream. Repeat the process ending with the mozzarella cheese. Spray the underside of a piece of foil lightly with nonstick cooking spray and cover the dish loosely.

Bake at 350 degress for 25 minutes. Remove the foil and bake another 5 minutes.

Yield: 6 servings

Diary Free Recipes : Looking For Quick and Easy Recipes?

Diary Free Recipes : TURKEY SLIDERS - SOUTHWESTERN STYLE 

• 1 lb lean ground turkey 
• 1 jar (16-oz) your favorite salsa 
• 1 can (4-oz) diced green chiles 
• 1 large egg 
• 1 pkg (1.25 oz) taco seasoning mix 
• 16 slider buns or Hawaiian Sweet Rolls, warmed 
• 4 slices American, each cut into quarters

Preheat grill to a medium-high heat. Light brush with vegetable oil.

In a large mixing bowl combine the following: turkey, 1/2 cup of the salsa, chiles, egg, and taco seasoning mix; mix gently but thoroughly. Divide into 16 equal portions and make portions into patties about 2-inches wide.

Place sliders on the hot grill and cook 3 to 4 minutes per side or until cooked thoroughly.

Top each with a slice of the cheese and serve on the warmed buns or rolls.

Enjoy!

Diary Free Recipes : Making an Authentic Mexican Pozole Soup

A wonderful smell comes from the kitchen when Pozole is on the menu. It is a traditional Mexican dish that is cooked in three different styles, depending on which State of Mexico it comes from. White Pozole comes from the State of Guerrero, which can be found in the Southern part of Mexico, and is considered to be the most tasty of the three different styles.

Diary Free Recipes : Making an Authentic Mexican Pozole Soup

Diary Free Recipes : Ingredients

• 1 Kilo of Boneless Chopped Pork
• 1/2 a Kilo of Pork on the Bone
• 3 Kilos of Fresh Large White Sweet Corn (Maize)
• 2 Large Onions
• Garlic to taste
• 2 Large Avocados
• 1/2 a Lettuce
• 12 Large Radishes
• 6 Chiles (Serrano)
• Oregano
• Pork Scratchings
• 2-3 Packets of Corn Tortillas (Mexican Tostadas)
• Salt to taste

Diary Free Recipes : Making an Authentic Mexican Pozole Soup

Diary Free Recipes : Preparation for 12 Large Portions

Wash the maize, and put it into a large metal stock pot together with one onion, the squeezed garlic (to taste), and enough water to cover. Place the stock pot on a high gas flame for about one hour, checking so as not to allow the water to boil dry. Put both the boneless pork, and the pork on the bone into the stock pot (add more water if necessary). Continue cooking on a high flame for a further two hours, until the pork is completely cooked together with the maize. Half of an hour before the cooking time has finished, add three or four large pinches of salt (to taste).

The maize should be soft when it is chewed (pre-cooked tinned maize will cook a lot quicker, so the cooking time will need to be adjusted, if used).

Meanwhile the maize and pork are cooking, wash and finely chop the half lettuce together with one onion and 6 chiles. Wash the radishes and finely slice them.

Diary Free Recipes : Serving Instructions

Serve the Pozole into large soup bowls. Place two to three large pieces of sliced avocado into each soup bowl, together with a few small pieces of pork scratchings. Place the finely chopped lettuce on top, together with two to three teaspoons of chopped onion, a sliced radish, half of a chopped chile, and finish by sprinkling oregano over the top.

Eat served with the corn tortillas (tostadas).

Pozole can be prepared with chicken rather than pork if required, although the cooking time for the chicken will need to be reduced. Like wise, it may also be prepared without meat for a tasty vegetarian dish. Although Pozole can be eaten directly after it has been cooked, it is best left for 24 hours and thoroughly reheated the next day for a true authentic Mexican taste.

Pozole may be eaten for breakfast or throughout the day, usually with a cold drink.

Diary Free Recipes : Bitter Gourd As a Side Dish

Here is the recipe to prepare bitter gourd as an Indian dish. This is the stuffed recipe, but it can be done without stuffing as well.

Diary Free Recipes : Bitter Gourd As a Side Dish

Ingredients

• 2 Bitter melon
• 1 onion
• 2-3 garlic cloves
• 1/2 inch ginger piece
• 1/2 tsp cumin seeds
• 1 green chilli (optional)
• 1/2 tsp fennel seeds
• 1/4 raw mango pulp
• 1 tsp salt
• 1/2 turmeric
• 1/2 tsp coriander powder
• 2 tsp mustard oil

Directions

1. Peel the skin of bitter melon and mix it with the 1/2 tsp salt. Keep it aside for minimum one hour. Salt takes out the bitterness. Make a slit in the melon length wise and rub rest of the salt in and out of it. Keep them aside for an hour too.
2. Blend the onion, ginger, garlic, green chilli and raw mango and Make a thick paste of it.
3. Now heat the mustard oil in a frying pan, till it becomes light in color than its original color. When the oil starts looking transparent, it is ready to be used for cooking spices.
4. Turn off the heat for a while to cool the oil. When it is warm, turn the flames on and keep it low or medium. Add the dry spices and fry them. Now add the paste prepared in the step 2. Fry this paste until it turns brown.
5. Now add the peeled skin of the melon and cook it on low / medium flame heat and let it cool again.
6. Take the bitter melon and drain the salty water. Fill the peeled skin mix in the slits and cook it covered until is cooked. It might take 10 minutes on medium flames. Stuffed bitter melon is ready.

Diary Free Recipes : Bitter Gourd As a Side Dish

The bitter melon prepared this way, does not taste bitter. The raw mango and the mustard oil takes away the bitterness of it while cooking.

If somebody is not interested in stuffing the bitter melon, they can cut it into small pieces and rub salt around the pieces. Keep them aside for an hour. Follow the step 1, step 2, step 3 and step 4 as described above. In step 5, just add the melon pieces while adding the peeled salty skin and cook it covered for around 15 to 20 minutes. A plain bitter melon recipe will be ready.

This can be served as a side dish in the main course.
Enjoy..!