Diary Free Soy Free Roast Beef Sandwiches

I’ve been working on finding some quick things for lunch and I haven’t had a lot of luck.  Sandwiches are always nice, but you have to have the bread to make them, and in my case I haven’t been able to find any store bought bread that works so I’ve had to make my own bread.  If you have bread or have made bread this is a savory warm meal that is great for lunch or dinner.  I had mine cheese-less and it was delicious, but I have to admit I envied my husbands that had gooey cheese melting off his sandwich and onto his plate. 

Servings: 4 Sandwiches

Ingredients:

• 1/2 onion sliced
2 tablespoons canola oil
1 pounds leftover roast meat or 1 pound package roast beef lunch meat, shredded 
1/4 cup Worcestershire Sauce
• Dash of salt – to taste
• 8 slices of bread – See bread recipe
• Optional: 4 slices havarti, white american, or swiss cheese (for the potential dairy eater – such as my husband.  One piece per sandwich)

Instructions:

1. Add onions and 2 tablespoon oil to a frying pan, cook until onions are soft and light brown. 
2. Add shredded meat in a single layer to the cooked onions in the frying pan.
3. Add salt and Worcestershire sauce. Stir to combine. 
4. Once meat is heated through add to bread and enjoy, or add cheese and give the cheese a few minutes to melt, then add to bread and enjoy.

Adapted from MMM… café - Leftover (GASP!) Roast Beef Sandwich

Diary Free Soy Free Pot Pie

This delicious low calorie, budges friendly pot pie is an adaption from one of my mom’s classic recipes.  It’s loaded with vegetables, has a flaky crust and is easy to make.  This is another one of my go to meals when I’ve neglected to plan dinner because I nearly always have the ingredients for it and  I can throw it together in a few minutes.   

Servings: 6

Ingredients:

Filling:

• 2-3 cubes chicken bullion
• 1 chicken breast shredded
• 16 oz bag frozen mixed vegetables (peas, corn, carrots, beans)
• 1 tablespoon corn starch
• 1 cup water

Crust:

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup oil
• 1/2 cup rice or coconut milk

Instructions: 

1. Preheat oven to 425 degrees.
2. Add chicken to a small sauce pan, cover with water and bring to a boil.  Once water is boiling turn down the heat and simmer the chicken until cooked, about 10 minutes.
3. Once chicken is thoroughly cooked and no pink spots remain, remove from the water and shred using two forks. 
4. While chicken is cooking thaw vegetables. Adding them to a microwave safe dish, cover them with 1 cup water and microwave on high for 5 minutes or add them to a sauce pan cover them with water and bring the water to a boil.
5. Once vegetables are warmed combine chicken, vegetables, water, and bullion in the sauce pan and bring to a boil.
6. Mix corn starch with 1 tablespoon cold water and slowly mix it into the boiling filling mixture. 
7. Once filling is boiling remove from heat and add to a 9 x 9 or 9 x 13 glass baking dish.
8. To make the crust mix flour, salt, oil and milk together until a thick pasty dough forms.  
9. Using a piece of parchment paper and a floured rolling pin roll the dough to be a little bit bigger then  your baking dish.
10. Pick up the parchment paper with the dough on top of it and flip it over the baking dish with the filling so the dough is over the filling and the parchment paper is on top. 
11. Carefully peel off the parchment paper and press the dough into the corners and against the sides of the baking dish.
12. Bake at 425 for 25-30 minutes or until the crust is golden brown.