Keeping It Simple on the Grill

Unfortunately, a lot of food allergy recipe blogs can be a bit overwhelming. They often use more ingredients than typical recipes, including some ingredients that are unfamiliar and definitely not pantry staples. Although branching out is necessary, there are also a lot of food basics that can be made safe fairly simply!

Our family loves to grill in the summer. My husband is not a cook, but this is the time of year that he steps it up and helps out with dinner. He genuinely enjoys grilling, so if I prep something, he’s happy to do the rest of the work. Grilling is simple- season or marinate some meat, throw some potatoes and veggies in foil and you’re good to go!

Today’s grilling menu: Balsamic Italian Chicken, Rosemary Potatoes and Asparagus

Balsamic Italian Chicken

Balsamic Italian Chicken Ingredients

  • 1.5 lbs chicken breast
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbs Italian seasoning
  • Salt and pepper to taste

Directions: Place all ingredients in a zip-lock bag. Shake it up, refrigerate and allow to marinate for at least 30 minutes. When ready, cook on the grill! This should take ~ 20 minutes on medium/ high heat, depending on your grill

This chicken is also excellent on top of a spinach salad with some yummy balsamic dressing. Our favorite, safe dressing is Maple Grove Farms Strawberry Balsamic! Karl will actually eat a salad happily as long as we have this dressing!

Rosemary Potatoes

Directions: Prep a large piece of foil by spreading a small amount of Earth Balance on the center. Peel potatoes and cut into 1/4 inch slices. Place half in the foil, sprinkle half the rosemary and place chunks of Earth Balance Spread on potatoes. Add the remaining potatoes, sprinkle with remaining rosemary, salt and pepper. Add the rest of the Earth Balance Spread in chunks on top of the potatoes. Create a packet with the foil, making sure the edges are completely sealed. Grill for ~10 minutes on each side (total of 20 minutes) on high heat, depending on your grill

Grilled Asparagus

  • 1 bunch asparagus
  • Olive oil
  • Salt and pepper to taste

Directions: This is not a measured recipe, but it sure is yummy. Clean and cut bad ends off the asparagus. Place in a 9 x 13 pan or large platter, drizzle with olive oil. Sprinkle with salt and pepper (I prefer quite a bit of salt and little pepper, but this is 100% to taste). Place directly on grill and cook for ~10 minutes on medium heat, be sure to turn frequently.

Chicken Crescents

Alright, this recipe contains dairy and soy, so it is not what we like to call “Ricky friendly,” but it is egg, PN and TN free! Chicken crescents are the definition of comfort food for me. This is something my mom made often growing up and has always been one of my favorites. Karl had never had them before we got married, but I make a double batch for just the two of us every time I make them now, if that gives you an idea of how he feels about them. They also heat up really well and make for an excellent lunch, in case you needed to be sold any further!

Crescent Roll Ingredients

Start by baking 1 – 1.5 lbs of chicken breast, depending on how full you want to make the crescents, this should equal ~2 cups of cubed, cooked chicken (I usually use 1.5 lbs).

Blend softened cream cheese and butter/margarine together, then mix in the rest of the ingredients

This might not look pretty, but it sure does taste good.

This might not look pretty, but it sure does taste good.

Separate an 8 oz can of crescent rolls into 4 rectangular shapes on an ungreased cookie sheet. Seal perforations.

Crescent Roll shapes

Spoon mixture evenly onto each of the rectangles and seal.

Crescent Rolls filled

Brush with butter/margarine. For this step I typically just coat my hands with the butter or margarine and roll each of the crescent rolls in my hands to coat. Then bake for 20 – 25 minutes in 350 degree oven and enjoy!

Crescent Rolls

Chicken Crescents


  • 2 cups cubed, cooked chicken breast
  • 3 oz. cream cheese
  • 2 Tbs. butter or margarine
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 Tbs. milk
  • 1 Tbs chopped onion
  • 8 oz. Crescent Rolls


Cook chicken breasts and cube 2 cups. Blend softened cream cheese and butter/margarine together in a large mixing bowl until smooth. Add the remainder of the ingredients and mix. Separate an 8 oz can of crescent rolls into 4 rectangular shapes; seal perforations. Spoon mixture evenly onto each rectangle (~1/2 cup) and seal. Brush with butter or margarine. Bake 20-25 minutes at 350 degrees on an ungreased cookie sheet. Enjoy!