need some crock pot dairy free recipe help please

[blissfullyblessed]

I'm needing some different things to fix for our family. DD can't have any dairy - so no beef, milk, cheese, cream of this or that kinda stuff, eggs are okay tho. I'm getting tired of grilled chicken, veggies, potatoes, rice or whatever. We eat turkey meat loaf, turkey tacos, turkey loin, pork steaks on the grill type stuff. I need something different tho, and easy that I can just stick in a crock pot, but not too many ingredients...I know I'm picky. It's so hard to find crock pot recipes that don't contain dairy in some form, or whatever you may think of, and thought some of you may have ideas. Thanks so much for your help!!

[Five Green Beans]

here is a good one mama..

my kids named it MEXICHICS


1 bag frozen corn
1 bag frozen mexican corn
2 16oz jars salsa (i make my own tho)
1 large can black beans (you want to drain and rise these first)
4 large chicken breasts thawed

1 jar of salsa you mix with the corn/beans then put the chx on top and cover with the other jar of salsa

you can pretty much cook it on low all day, or high for a bit then low for quicker fix (only you really know your crock pot)

We serve over brown rice. with ww tortias

you can also add chicken broth and a package of taco seasoning to make this a soup.

and the leftovers we take tortilas and wrap it up and put mexican cheese over top and bake at about 400 til you can feel the center warms and these cheese melted (dairy free cheese i guess you would have to use)


My dh i a chef, and I can't cook really well at all so I pretty much just do easy crockpot meals.


you may have to adjust a bit depending on the size of your crock pot

anyway that is a way to do 3 things with pretty much the same ingredence

[ceilismom]

I make (turkey) ham and bean soup in the crock pot, you just soak dried beans (I prefer great northerns) in cold water overnight, and then throw in the crock with a little salt and pepper, bacon and walk away. Usually it's done by about 6pm if I start the crock around 7am.

I also make chili in the crock, just brown ground meat, throw in canned kidney and chili beans, diced tomatoes, salsa and chili powder, and turn it on low. I let it go for several hours, but really you could eat it as soon as it's hot all the way through. I usually serve both with cornbread.

[ce&E]

I'm in a similiar boat, I love to use my crockpot but ds is allerigic to dairy, nuts and eggs. I'll be watching this thread for more ideas but here's a recipe I use the from the $5 meal thread ( sorry I am not sure about the origianal poster to give them credi)alot and another one based on a bbq place I used to frequent in Vermont
Crockpot Chicken "Curry"

Boneless, skinless chicken thighs (could use breasts or bone-in thighs...whatever) - I use about 6-8
1 large can of crushed tomatos
1-2 chopped onions
3-4 chopped carrots & celery stalks
3 T curry powder
1 t cumin
1/4 - 1/2 c raisins (golden or regular)
chopped cilantro (optional)
plain yogurt (couple of TBS probably)

Cook on low in crockpot for 6-8 hours. The chicken will essentially disintegrate into the sauce. (If it's breasts or bone-in I usually will take it out and shred it and then add it back in, but that's personal preference.)
About 30 minutes before serving add in some chopped cilantro and some plain yogurt (to taste) (we use soy yogurt for this). You could also toss in some cashews or almonds if you like as a topping.
We serve it over brown rice.

You can of course add in pretty much any type of veggie you like (peas, broccoli, potatoes, etc.)

Heidi’s Special

2 packs Tempeh
1 onion chopped
1 red or green pepper chopped
2-3 potatoes chopped (make them small)
1 jar of bbq sauce

Put everything in the crock-pot and let it cook 4-6 hours. When it’s done serve in tortillas with cheddar cheese and coleslaw. It’s also good just over rice.

[ce&E]

Here's a few more I found:
Fruit and Nut Chili
1 bag ground meat or soy crumbles
2 cups chopped onions
2 14.5 ounce cans diced tomatoes
1 15ounce can tomatoes sauce
1 can kidney beans, rinsed
2 cups broth
2/1/2 cups chopped green/red and/or yellow peppers
2 cooking apples such as Granny Smith or Jonathan, cored and chopped
2 4ounce cans diced green chile peppers drained
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 tablespoon curry powder
1 teaspoon ground cinnamon
3 cloves garlic, minced
2/3 cup raisins, slivered almonds, shredded Cheddar cheese and/or plain yogurt or sour cream (optional)

1. Combine crumbles, onions tomatoes, tomatoes sauce, beans and broth in crock-pot (If you want you can brown onions with the crumbles first but you don’t have to). Add peppers, apples, chile peppers, chili powder, cocoa, curry powder, cinnamon and garlic.
2. Cover and cook on low-heat for 8-10 hours or high-heat for 4-5 hours.
3. To serve, spoon into bowls and if desired top with raisins, almonds, cheese and/or yogurt or sour cream. Makes 8 servings.

Sloppy Lentils

2 cups dried lentils
1 large chopped onion
1 carrot, chopped
1 green pepper, chopped
4 cups water
4 cups tomato sauce
1 tb parsley flakes
1 bay leaf
1/2 tsp bail
1/4 tsp garlic powder
1 tb salt-reduced tamari (use lite soy sauce, if you don't have tamari)

Cook on high for 4 hours or 8 hours on low.
This freezes well.

Hearty Brown Stew
2 onions, sliced
2 celery stalks, sliced
2 carrots, sliced
3 potatoes, chinked
1/2 lb mushrooms, quartered
2-3 large cloves garlic, crushed
2 cups water
1/4 cup low-sodium tamari (or soy sauce)
1/4 cup red wine (or apple juice)
1/2 tb grated fresh ginger
1/2 tsp marjoram
1/2 tsp thyme
3-4 tb cornstarch or arrowroot***

Cook on high for 6 hours or on low for 12 hours.
***Add the cornstarch or arrowroot just before serving and stir until thickened.

Garden Vegetable Soup
1 qt. vegetable stock
3 stalks celery, chopped
1 onion, minced
6 mushrooms, sliced
1 10 oz package frozen peas
1 28 oz can crushed tomatoes
1/2 tsp garlic powder
1 -2 tsp sea salt (or you can use regular salt, but the flavor won't be as good)
1 tsp marjoram
1 tsp basil
1 bay leaf
1/4 c. parsley flakes (preferably fresh)

Just put this stuff in the crock pot and let cook on low for 6-8 hours. Add water if you need to.
Crock Pot Garbanzos and Couscous
1 small onion, chopped
3 carrots, chopped
1 14 1/2 oz. can diced tomatoes
1 15 oz. can garbanzo beans, drained
1 cup broth
3 cloves garlic, minced
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne
1 1/2 cups cooked couscous

Combine all ingredients except couscous in crock pot. Mix thoroughly. Cover and cook on low 8 to 10 hours (high 3 to 4 hours). Add cooked couscous during last 15 minutes of cooking. 8 servings.

Crock Pot Black Beans and Rice Soup
1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
1 1/2 cups cooked rice

Combine all ingredients except rice in crock pot. Cover and cook on low 8 to 10 hours (high 3 to 4 hours). Add cooked rice before serving.

Crock Pot Minestrone

1 medium onion, chopped
2 medium carrots, thinly sliced
2 stalks celery, cut into 1/2 inch pieces
1 red bell pepper, seeded, cut into 1/2 inch
pieces
1 medium zucchini, scrubbed, sliced into 1/2 inch
rounds
2 cloves garlic, minced
2 14 1/2 oz. can vegetable broth
1 28 oz. can crushed tomatoes
2 15 1/2 oz. cans kidney beans, drained
2 tsp. dried marjoram
1/4 tsp. coarsely ground black pepper
1 1/2 cups cooked rice

Add all ingredients except rice to crock pot.
Cover and cook on low 8 to 10 hours (high 4 to 5
hours). Add cooked rice and stir to combine. 8
servings.


Crock Pot Bean Soup with Cornmeal Dumplings

1 15 1/2 oz. can black beans, rinsed and drained
1 15 1/2 oz. can red kidney beans, rinsed and
drained
1 15 1/2 oz. can garbanzo beans, rinsed and
drained
1 14 1/2 oz. can crushed tomatoes
1 medium onion, chopped
1 16 oz. package frozen mixed vegetables
4 cloves garlic, minced
1 14 1/2 oz. can vegetable broth
1/4 tsp. salt
1 tsp. chili powder
1 tsp. black pepper
1 Tbsp. dried parsley

Combine ingredients in crock pot. Cover and cook
on low 8 to 10 hours (high 4 to 5 hours). At end
of cooking, turn crock pot to high and prepare
dumplings.

Cornmeal Dumplings
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 tsp. baking powder
1 Tbsp. sugar (or Succanat)
1 egg, beaten
2 Tbsp. skim milk (we use soy)
2 tsp. oil

In a medium bowl, stir together flour, cornmeal,
baking powder, and sugar. In a small bowl,
combine egg, milk, and oil Stir into dry
ingredients, mixing until just combined. Drop
mixture by rounded teaspoonfuls onto soup. Cover
and cook 30 minutes more without lifting lid until
end of cooking. 8 servings.

[ce&E]

I got this cookbook 175 Essential Slow Cooker Classics out of the library this weekend. It has many, many recipes that are dairy free and lots of vegetarian recipes in it. It is way more than add meat and cream of something soup. The two we have tried have been fantastic. I'd recommend looking for it at your library but I'll try and post some of the recipes when I have the time to type them all in.