Corn Chowder

Ingredients

1 tbsp vegetable oil
2 medium-size carrots, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large Idaho potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups low sodium chicken broth
1 bay leaf
3/4 tsp dried thyme
1/8 tsp paprika
4 cups frozen corn kernels
2 cups Lactaid milk
3 tablespoons cornstarch
2 tbsp water
3/4 teaspoon salt
5 slices turkey bacon, prepared and crumbled

Directions

1. Place oil in a 4- to 6-quart stovetop-safe slow-cooker bowl over medium-high heat on stovetop. Cook carrot, celery and onion for 7 minutes or until softened.

2. Transfer to slow-cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, dried thyme and paprika. Cover and cook on HIGH for 1-1/2 hours or LOW for 3 hours, or until potatoes are cooked through.

3. Stir in corn and milk; cover and cook for 1 hour or until heated through.

4. In a small bowl, stir together cornstarch and water and whisk into soup; cook an additional 10 minutes. Stir in salt.

5. Using a potato masher, gently mash the soup until slightly thickened. Sprinkle each serving with a generous 1/2 tablespoon crumbled bacon and serve immediately.

Baked Potato Salad

3 potatoes
1 1/3 teaspoons salt (divided)
2 tablespoons salad oil
1/2 cup onion, chopped
1 teaspoon yellow mustard
1/4 teaspoon celery seed
2 tablespoons cider vinegar
1/2 cup green pepper, diced
1/4 cup carrot, shredded
Cheese, to taste (omit if lactose intolerant)


Put potatoes in a large saucepan with cold water and 1 teaspoon salt, bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender, drain and cool. Peel potatoes and slice 1/4-inch thick, set aside.

Heat oil in a medium-size skillet, saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar, cook over low heat, stirring constantly, until mixture boils and thickens.

Combine potatoes, green pepper and carrots in a bowl, add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish, sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese.

Bake, uncovered, in preheated 350 degree F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

Egg and Sausage Bake

Another modified recipe. This time a breakfast (although we had it for dinner this day) option.

Brown turkey sausage (or whatever kind of sausage you want to use)


In a large bowl mix eggs and milk.


Add in potatoes, salt and pepper.


Place egg mixture into a greased 9x13 pan.


Then add in the sausage lightly mixing it into the egg.


Bake at 425 degrees for 45-60 minutes or until cooked through and browned on top to your desired darkness.


For those who are not lactose intolerant, top with shredded cheese.


Ingredients list:

1 lb of turkey sausage
8 large eggs
1 cup of lactose free milk
1 tsp of salt
1 tsp of pepper
2 cups of shredded potatoes
shredded cheese (optional)

Tater Tot Casserole

How we usually make it

1.25 lbs of ground turkey
2 cans of french style green beans
2 cans of cream of celery soup
1 bag of tater crowns (enough to cover top in a single layer)

Brown the ground turkey; remove from heat and drain. Then mix in the green beans and the cream of celery soup (straight from can DON'T follow directions on can). Place the mixture in a 9x13 pan and layer tater crowns on top. Follow directions on tater crown bag for oven temperature and add 5-10 minutes onto the cooking time or cook to tater crowns are to your desired brownness.

So a pretty simple recipe. All I am doing to change this recipe into a lactose free one is by substituting the cream of celery soup for creamed corn. I was looking at the can of creamed corn and noticed that there is no milk in the ingredient list. Who knew. I know when I think cream or creamed I think milk when it comes to food. I was excited and it got me thinking, I wonder how tater tot casserole would taste with creamed corn instead of the cream of celery soup.

It turned out wonderfully. I'm looking forward to when we make this recipe again.

So to recap here is the updated recipe

1.25 lbs of ground turkey
2 cans of french style green beans
2 cans of creamed corn
1 bag of tater crowns (enough to cover top in a single layer)

Brown the ground turkey; remove from heat and drain. Then mix in the green beans and the creamed corn. Place the mixture in a 9x13 pan and layer tater crowns on top. Follow directions on tater crown bag for oven temperature and add 5-10 minutes onto the cooking time or cook to tater crowns are to your desired brownness.