Tuesday Morning Link Party at A Bowl Full of Lemons

Head over to Toni’s blog and check out all of the wonderful projects and be sure to check out the link to my Bullet Journal post! Just click the button below to check out the link party!



“Cheesy” Crab Alfredo

One of the things I miss most about being able to eat dairy is the cheesy goodness of Italian dishes. After mastering the dairy-free cheddar cheese sauce, I thought I’d try to extend it further. Allow me to present to you my take on a dairy-free Alfredo.


This was so easy to make and it turned out great, however I will suggest some changes that I would make next time.


“Cheesy” Crab Alfredo
-4 cups elbow pasta
-8 oz. chicken stock
-8 oz. Phillip’s Premium Crab
-3/4 teaspoon Morton’s Season Salt
-1/2 teaspoon McCormick’s Basil Leaves
-1/4 teaspoon McCormick’s Onion Powder
-1/2 teaspoon McCormick’s Garlic Salt
-1 bag Daiya Mozzarella Style Shreds

1. Cook the pasta according to the package directions.
2. Heat the chicken stock until hot but not boiling.
3. Add the crab to the chicken stock and let simmer as the stock heats.
4. Add all of the spices and stir.
5. Add the bag of Daiya and stir constantly until melted and blended.
6. Pour the sauce over the pasta and serve.

Here are a couple of things I would do differently next time. I would spring for the claw meat. I think it would be chunkier and more flavorful. I would also try to incorporate Old Bay seasoning into the sauce for flavor, but all in all this turned out well and my husband and son both enjoyed it!

Master of the dairy-free cheese sauce!

I love cheese!

Image Courtesy of freedigitalphotos.net

The picture says it all. I love cheese. That’s the main reason having to go dairy free has been difficult. Well, that and chocolate, but that’s another story.

Luckily both my husband and toddler are on this journey with me. Sure every once in a while they’ll get a pizza and I’ll have to order something much less exciting, without cheese. But it’s nice for us all to share a meal so we’ve come up with some of our own tricks along the way.

I have good news for all of your cheese lovers who cannot eat dairy; I have mastered the dairy-free cheese sauce! It’s so easy too! It reminds me of Velveeta and we use it on everything. I make a dairy-free chili mac with it as well as a Mexican beans and rice casserole. Although it’s not real cheese, it’s as close as I can get right now.

Dairy-Free Cheese Sauce

-1 cup chicken stock

-1 bag Daiya cheddar style shreds

-1/2 teaspoon salt

1. Heat the chicken stock in saucepan until hot, not boiling.

2. Add the bag of Daiya and stir until melted and blended.

3. Add the salt and stir.

4. Pour over your favorite noodles, casserole, or mix with salsa and enjoy with dairy-free tortilla chips!

Perfect Winter Dinner

On a night when the local meteorologists are calling for ten inches of snow, you need a dinner that will warm your belly, and dare I say soul.

This cheesy potato and smoked sausage casserole does just that. It’s filling, hearty, and creamy. My husband loves it and my 20 month old eats it like he’s preparing to hibernate. Try it and let me know if your family enjoys it too. You can find the recipe here.