Food Allergy News

The Safe Eats Recipe Database is one of a number of benefits for our Family Membership Subscribers. The following are two sample recipes from Safe Eats™ for you to enjoy.

Quick Dinners for Busy Nights

With the start of the school year and a new schedule for many families, you may find yourself a little short on time in the kitchen. These recipes are perfect for a quick dinner on a busy day. A thermos can keep them warm the next day, making your job of packing lunches easier, too. For more recipes to make your cooking easier, from breakfast through dessert, visit our Safe Eats Recipe Database.

Reminder: These are recipes donated by members and have not been tested in a test kitchen. Be sure to verify the safety of all ingredients.

One Pan Beefy Mac

This one works as a great substitute for those looking for a mac and cheese type of dish -- hold the cheese!

This recipe can be made without milk, soy, peanut, egg, tree nut, fish, shellfish, sesame.

Recipe Information
Category: Pasta
# of Servings: 8 Servings
Recipe Created By: Lynda

Ingredients
1 pound ground beef
1 cup onion
2 cloves garlic, minced
3 cups water
1 13 3/4 ounce can beef broth
1 29 ounce can tomato sauce
2 Tbsp chopped fresh parsley
1 tsp chili powder (optional)
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
4 cups uncooked elbow macaroni
grated parmesan cheese (optional)

Instructions
In 4 qt. saucepan, brown ground beef until almost done, drain off excess fat. Add onion and garlic, and cook until onion is tender but not brown. Stir in water, beef broth, tomato sauce and seasonings. Heat to boiling. Add uncooked macaroni and return to boil. Cover and cook, stirring frequently, 12 minutes or until elbow macaroni are tender. Salt and pepper to taste; spinkle with Parmesan cheese if desired.

I found that I needed to stir it very frequently because the macaroni tended to stick to the bottom of the pan.

Comments:
Use dairy, soy, egg, or corn-free ingredients as needed.


Chicken or Tuna Noodle Casserole

Can be made without milk, soy, peanut, egg, tree nut, wheat, gluten, fish, shellfish, sesame.

Recipe Information
Category: Casseroles
# of Servings: 6
Recipe Created By: Darcy Walters

Ingredients
2 6 oz (170 g) cans tuna or chicken, drained
3 small potatoes
1 cup frozen peas
1/2 onion
2 cloves garlic
1 rib celery
6 medium mushrooms
2 14 oz (396 g) can chicken or vegetable broth
1/2 8 oz (227 g) box quinoa or corn elbows
2 Tbsp olive oil
1 tsp salt
2 Tbsp cornstarch

Instructions
Heat oven to 350 degrees F. Finely chop onion, garlic and celery. In large frying pan, heat olive oil and saute onion, garlic and celery until clear. Add 1 1/2 cans of broth and bring to a boil. Bring a large pot of 8 cups of water to a boil. Add pasta and cook according to directions. Defrost peas by soaking in warm water; strain. Chop mushrooms and cube potatoes. Microwave cubed potatoes for 3 minutes. Add mushrooms, peas and potatoes to mixture. Add salt. Mix cornstarch with remaining 1/2 can of broth, and add to mixture. Heat until bubbly. Cornstarch will thicken the mixture. Remove from heat. Stir in drained pasta and tuna or chicken and transfer to a casserole dish. Bake for 20 minutes.

Comments
This is a lovely alternative tuna noodle casserole.

Substitutions
Can use 2 medium potatoes in place of 3 small.
Onion and garlic can be replaced with 3 shallots.

Use dairy, soy, egg, wheat and/or gluten free ingredients as needed. If avoiding fish, use canned chicken. Read labels on the tuna as some contain soy.


Family Membership subscribers can check out the new recipes added this month by entering the Recipe Database and clicking on "new recipes" in the left navigation menu.