Southwest Black Bean Stew {Allergy-Free}

This recipe is delicious! And who doesn’t love a crock-pot meal?? I’ve adapted this from a recipe my sister-in-law came up with. I usually call it ‘that chicken-black bean-cream cheese-crock-pot meal’, but thought that title might be a little long. So, without further ado…

Southwest Black Bean Stew {Allergy-Free}

1 lb boneless, skinless chicken breast

2 cans Bush’s seasoned black beans

1 bag frozen corn {non-buttered}

Emeril’s Southwest Seasoning {or similar}

1 small jar of your favorite salsa {THIS IS KEY! I love Trader Joe’s salsa, but it has been processed around several allergens}

8 oz Tofutti Cream Cheese {this is dairy-free}

Put chicken, beans, corn, seasoning and salsa in the crock-pot. Cook on low for 8 hours. About an hour before cook time is over, use a fork to break up the chicken. It should be very tender and falling apart. Cut the cream cheese into cubes and put in the crock-pot. Once cream cheese is melted, stir the stew to incorporate it throughout. Garnish with cilantro, Tofutti brand sour cream and salsa. Serve over rice or with tortilla chips.

YUM!

Dinner’s On!

I love Spring! Spring means warmer weather, playing outside, windows open, patio living, flowers blooming (we won’t talk about the p-o-l-l-e-n) and grilling out for dinner! Tonight we had a yummy dinner that even the kids loved didn’t complain about. =]  Grilled Chicken (drizzled with olive oil, some spices of choice), Grilled fresh Asparagus (yumm-O and yes, the kids even ate it!) and Uncle Ben’s Long Grain and Wild Rice*. Fresh Strawberries for dessert. What’s not on the menu is Dairy, Peanuts or Egg! All fresh, yummy foods that my whole fam can enjoy. *The rice does contain wheat durum semolina for those sensitive to that.

This menu meats my criteria of healthy, fresh food. Not too heavy, no artificial sugar and free of my child’s allergens.  =] Grilling makes eating with food allergies so much easier! Welcome, Spring!!