Monday, November 24, 2008

Moist & Savory Stuffing

Did you know that several of Pepperidge Farm's stuffing mixes are MSPI-friendly? A great shortcut for your busy Thanksgiving Day!

Here's their traditional stuffing recipe. You can play around with the recipe to make it special: add sausage, apples, pecans, carrots, wild rice, etc. Just be sure you use a safe veggie, chicken or turkey broth.

Pumpkin Pie

This is the pumpkin pie recipe that I've decided to make for Thanksgiving.

The recipe comes from this mom's blog -- my kids' allergies -- and it has a lot of good tips and ideas for those dealing with children's allergies. Check it out sometime!

Mashed Potatoes

I haven't decided yet which recipe I'm going to use for our mashed potatoes on Thanksgiving Day. I've narrowed it down to two:

Roasted Garlic Mashed Potatoes
Creamy Vegan Mashed Potatoes -- Using MSPI-friendly ingredients (regular mayonnaise and rice milk)

What do you think?

Green Bean Casserole

I know for many people, Thanksgiving isn't Thanksgiving unless there's Green Bean Casserole on the table.

Here's a vegan version of the iconic recipe. Obviously, you'll want to use an MSPI-friendly milk and be sure you use French's Original French Fried Onions, because they are dairy-free. This recipe is a little more work than the traditional recipe that uses a can of cream of mushroom soup, but hopefully the extra work will be worth it!

Thursday, November 20, 2008

Pecan Lemon Bars

Did you know that Pillsbury's refrigerated sugar cookie dough is MSPI-friendly? What a great shortcut! Make sure you buy Pillsbury, because the store brands I've looked at are NOT safe.

Here's a great dessert recipe from Taste of Home to use that MSPI-friendly sugar cookie dough. It's a nice twist on traditional lemon bars. The only substitution you have to make is using dairy-free margarine instead of butter.

The bars are super rich and sweet. Don't skimp on the lemon peel; that's where you get the best lemon flavor!

Easiest Indian Stew

Here's a tasty meal that will warm you up on a chilly fall night. The recipe comes from the December issue of Everyday Food Magazine.

My hubby doesn't think a meal is complete without some sort of meat, so I substituted two chicken breasts for one can of chickpeas. Just slice up the chicken and cook it with the onions. Also, I didn't have a lime or yogurt on hand, so I just left those out.

Speaking of yogurt, have you tried the coconut milk yogurt from So Delicious? It is super yummy! And the coconut flavor would really complement this dish.

Easiest Indian Stew

1 cup long-grain white rice
2 tbsp. vegetable oil
1 medium onion, minced
2 garlic cloves, finely chopped
salt and ground pepper
1 tbsp. curry powder
1 tsp. ground ginger
3 cups plain tomato sauce
2 15-oz. cans chickpeas, rinsed and drained
1 tbsp. fresh lime juice
1/2 cup MSPI-friendly plain yogurt

Cook rice according to package instructions; cover, and keep warm.

While rice is cooking, heat oil over medium in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.

Add tomato sauce, chickpeas and 1-1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper.

Serve stew with rice and yogurt.

Monday, November 10, 2008

Italian Chicken Rice Soup

Here's an easy soup recipe from Taste of Home that is sure to warm you up on a chilly evening.

Obviously, be sure all your ingredients are MSPI-friendly.

I added a bag of frozen veggies to the pot. And since I didn't want to wait around for the rice to cook, I used orzo -- a rice-shaped pasta. Don't have any chicken on hand? Some cooked Italian sausage would be really good in this, too!

Wednesday, November 5, 2008

Cocktail Meatballs in Barbecue Sauce

Here's a recipe from my mom that's a favorite for parties.

The recipe makes a ton of sauce. If you like, you can set aside half of the sauce prior to adding the meatballs and freeze it for later use. When ready to use, thaw and heat sauce then add the meatballs.

Cocktail Meatballs in Barbecue Sauce

1 can jellied cranberry sauce
1 (12 oz.) bottle chili sauce (You'll find it near the ketchup, barbecue sauce, etc.)
1/4 cup brown sugar
1 tbsp. lemon juice
2 lbs. 1-inch MSPI-friendly meatballs
1-2 packages Li'l Smokies (opt.)

Mix sauce ingredients and heat until cranberry sauce is melted. Add meatballs and smokies and simmer one hour.


Here's a great meatball recipe from my mom that I adapted to make it MSPI-friendly. Make the meatballs smaller in size for the Cocktail Meatballs in Barbecue Sauce recipe or make them a little bigger for spaghetti.

These freeze really well. Once baked and cooled, place them in a single layer on a clean cookie sheet and place in the freezer. Once frozen, place the meatballs in a storage bag and put back in the freezer. They can be added to your favorite spaghetti sauce directly from the freezer.


2 eggs, beaten
1/2 cup rice milk
2/3 cup MSPI-friendly fine dry bread crumbs
2 tsp. A-1 sauce (or more rice milk)
1 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef, turkey, chicken or a combination

Combine first six ingredients and crumble in the meat. Mix it all together and shape into 1-inch (or larger) balls. Place on cooking spray-coated baking sheet and bake at 375 until browned. Drain and cool.

Cooking time will vary depending on the size of your meatball, but 1-inch balls take about 25-30 minutes. If you're unsure whether they are cooked through, cut one open to test it out!