September 9, 2014

Gluten Free Chicken Cordon Bleu Casserole


3 cups cooked chicken breast, diced (can also use any left over chicken)
4 slices Tillamook swiss cheese
6 slices Hormel honey ham, sandwich slices (not from the deli)
Sauce:
4 oz Philadelphia cream cheese
3 Tb butter
1 cup milk
1/4 cup Kraft grated parmesan cheese
Topping:
1/2 cup ground raw almonds or almond meal
1/4 cup Kraft grated Parmesan cheese
1 Tb melted butter

Directions:
Heat oven to 350
Grease a glass pie pan or small oblong pan.
I find this recipe is easiest to make by making the sauce and topping first.
1. Make sauce by placing the 4 ingredients in a pan on medium heat. Stir vigorously with a wire whisk until smooth and mixture begins to thicken and boil. Remove from heat.
2. To make the topping: With blender grind almonds until they resemble a coarse flour. Add parmesan cheese and stir to mix. Pour melted butter over top and stir with a fork. Mixture should look like small peas. If mixture is to dry add a little more melted butter or coconut oil. Set aside.
3. Spread cooked chicken across the bottom of the pan. Lay slices of cheese evenly over all the chicken. Then lay the ham slices over the cheese. Stir sauce and pour over top, covering all the chicken layers.
4. Sprinkle on the topping and bake uncovered for 20 minutes.  Serves 4 -5

February 27, 2014

Gluten Free Sweet and Sour Stew



1 Tb Brown Rice Flour
¼ tsp Salt
dash pepper
2 lb Stew Meat, ground beef, buffalo, or diced Chicken Breast
1 Tb Canola Oil
1 cup Water
½ cup Heinz Organic Ketchup
1/3 cup Fructose, Xylitol, or Coconut Sugar
¼ cup Cider Vinegar
1 Tb Onion Flakes or 1/2 Onion, chopped
½ - 1 tsp Colgan Hickory Smoke
2 cans S & W Organic Diced Tomatoes - undrained
1½ cup Organic Carrots, diced
1½ cup Organic Peas
1½ cup Organic Green Beans
2 small Yukon or White Potatoes, diced
  1. In a large pot brown meat in oil.
  2. While meat is cooking sprinkle with brown rice flour, salt and pepper.
  3. Stir and cook until meat is cooked well.
  4. Add water, onion, tomatoes, catsup, sugar, vinegar, and hickory smoke. Stir well.
  5. Mix in veggies. Bring to a boil.
  6. Reduce heat & simmer 30 to 45 minutes or until veggies are done.
To prepare in crockpot. Follow steps 1-3. Place meat in crockpot and continue with steps 4-6. Turn crockpot on low and cook for 4-6 hours.

January 8, 2014

Mrs. Field's Gluten Free Protein Cookie Bars



1 can S & W Cannellini Beans, drained and rinsed
3/4 cup Bob's Red Mill Gluten Free Oats
1/4 cup Almond Flour or 1/4 cup sliced almonds - process until flour consistency in a food processor or blender
3 Eggs - for egg free use 1/2 cup applesauce plus 2 tsp baking powder
1 tsp Baking Powder - aluminum free
1/4 tsp Baking Soda
Dash Sea Salt
3/4 cup Organic Coconut Sugar
1 1/2 Tb Organic Coconut Oil
1 1/4 Tb Vanilla - Make sure it is gluten free..some contain barley
1/2 cup Ghiradelli's Dark Chocolate Chips or Enjoy life gluten free, dairy free, chocolate chips
For chocolate free use 1/2 cup raisins

Directions:
 Preheat oven 350 degrees Grease a 9 x 13 oblong cake pan

Put 1/4 cup gluten free oats in a blender, food processor, or magic bullet and process until consistency of flour. Place in a bowl and add almond flour, baking powder, baking soda, and sea salt. Mix with a spoon to blend.
Place eggs in a blender or magic bullet and process until smooth. Pour in beans and puree. Add coconut sugar and vanilla, and mix to blend. With blender running slowly pour in coconut oil and flour mixture. If necessary, scape the sides of the blender with a rubber spatula. Turn off and fold in the  remaining 1/2 cup oats and chocolate chips or raisins. (I found it easier to pour the mixture into a bowl and then mix in the remaining oat and chocolate chips)
Pour into a greased cake pan and bake for 25 minutes or until a toothpick test comes out clean.
Let cool 1/2 hour and cut into bars. Makes 24 to 30 bars