Gluten-free and low-fat chicken pot pie filling

1 cup diced carrots
1 cup frozen peas
2 cans (14.5 oz) chicken broth
2 cans (10 oz) valley fresh white meat chicken
1 cup fat free milk
6 tbsp corn starch

Rice Pie Crust:
1 ¼ cup rice flour
1 teaspoons xanthan gum
¼ cup Crisco
¼ cup white karo syrup
4 tbsp cold water topping
3 medium potatoes
1 egg white

Preheat oven to 450 degrees. Peel cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. ½ thick and diameter to cover top of pie. If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.

Prepare peas according to package directions. Bring chicken broth to boil in large pot. Mix milk and corn starch thoroughly and add to boiling broth. Stir until slightly thickened. Drain canned chicken and add to mixture. Drain and add cooked carrots and peas to mixture. Reduce heat and simmer, stirring occasionally, while preparing crust. Mix shortening and syrup in small bowl. Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender. Add cold water and mix to dough consistency. Roll out between two pieces of plastic wrap to diameter to line baking dish. Remove top layer of plastic wrap and turn into 2-quart glass baking dish sprayed with cooking spray. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork. Pour filling mixture into crust. Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.

Bake 15 to 20 minutes (until topping browns slightly). Serves 6. Estimated per serving: calories 425 fat 10 grams sugar 13 grams

Coat chicken thighs with potato starch and pan-fry them in oil. When theyre done, remove the chicken and adds potato starch to the pan drippings and mix it into a paste. Slowly stir in milk and stir constantly until the gravy thickens to desired preference. Add salt and pepper to taste.

This recipe comes to us from Jay Berger.

For the glaze:
2 ounces favorite oil
1 large onion, chopped
4 cloves garlic, chopped
1 chipotle pepper, chopped (usually find dried in produce section or canned
in Mexican section, med. hot)
1 arbol chili, stem removed (usually find dried in produce section)
1 tablespoon cracked black pepper
2 tablespoon Worcestershire sauce
2 cups orange juice
2 cups Gluten-free Casein-free barbecue sauce
6 dashes Tabasco style hot sauce
2 lemons juiced
Kosher salt to taste

For the pork loin:
3 pounds pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper

Preheat oven to 350 degrees.

For the glaze: In a small saucepot add canola oil and sauté onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chills start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.

For the pork loin: On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

This recipe comes to us from Janet Wolkenstein

Perfect for Thanksgiving or Christmas). Note this recipe has 2 parts: cornbread croutons, and the stuffing ingredients after the croutons
are made.

Cornbread croutons:
2 cups yellow corn meal
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten

Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg, and mix just until dry ingredients are moistened. Pour batter into a greased large cookie sheet to form a thin (¼ inch, approx.) layer. Bake at 400 for 10-15 minutes until done, (be careful not to overcook the bottom). (If the top is still very light when the underside is done, you can put the pan under the broiler for a few seconds to lightly brown it, if necessary.) When cooked, remove from oven and, using a pizza cutter, score the sheet of cornbread in a grid pattern with each cut being about ½ inch wide. Let cool and break apart to form ½ sized croutons.

Stuffing Recipe:

1 batch cornbread croutons as above.
1 - 12 oz roll of Jones Original breakfast sausage (can use another brand if you like, but Jones tastes good and has no artificial ingredients or gluten).
2 stalks chopped celery (optional)
¼ cup lightly chopped walnuts (optional)
salt
pepper
marjoram
sage
thyme
garlic powder

Crumble sausage into small pieces and cook in pan, draining well when done. Mix cooked sausage with croutons in large plastic or Ziploc bag, making sure they are evenly intermixed. Add chopped celery and walnuts if desired (can use more or less walnuts or celery if you are particularly partial (or not) to one or the other). Mix evenly. Add pepper, sage, thyme, marjoram, and garlic powder to taste. ( I use a few shakes of each from the spice containers, mix, taste, and adjust as necessary.) Save the salt for last; you may not need to add any since the sausage is moderately salty already.

Also, if you use a large Ziploc type bag to assemble the ingredients, you can just shake it well when you add each one, and it gets things blended easily. Just make sure its sealed properly or else you will have stuffing EVERYWHERE!

This will make enough stuffing for one large bird, or one small bird plus an extra small pan that you can bake on the side.

Use good quality cheese and plenty of it. This turns out a tender cracker that is layered like the best pastry. The flavor is of toasted cheese. Adapted from Crackers! by Foust and Husch.

2 cups fine rice flour
1 teaspoon salt
½ teaspoon cayenne pepper (optional; more for a hotter cracker)
1 teaspoon finely ground mustard seed
6 Tablespoons (¾ cup) butter or margarine, softened
12 ounces cheddar cheese, shredded
3 egg yolks
2 Tablespoons water
Salt for the tops (optional)

Preheat the oven to 350 degrees F. In the food processor or in a large bowl, combine 1-½ cup flour (reserve ½ cup), salt, cayenne and ground mustard. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the cheese. Stir well until the cheese is evenly coated.

In a separate bowl, mix together the egg yolks and the water. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Add more flour from the reserved half cup, as needed, to make a workable dough. Wrap the dough in wax paper and chill one hour.

Divide the dough into two equal portions for rolling. On a gluten-free- floured surface or pastry cloth, roll out to a circle approximately ½ inch thick. The dough will be crumbly and a bit hard to manipulate, but dont let this worry you, it doesnt hurt the final product.

Cut this circle in four equal pie segments. Gently lift each of the segments one at a time and, without rotating them, stack them so that the straight edges form the sides of a square. Press this gently and roll it out again. (This is what makes the cracker flaky.) Repeat cutting, lifting and rolling out two more times. Roll the dough thinner the last time, about 1/8 inch thick. If desired, sprinkle top lightly and evenly with salt and roll over it lightly with the rolling pin.

With a sharp knife (or rolling pizza cutter, if you have one), cut the dough into 1-inch squares and place them on an un-greased baking sheet. Prick each square 1 or 2 times with the tines of a fork. Bake for 10 minutes. Remove any crackers that are already browned through. Turn the rest and bake an additional 5 or 6 minutes, or until medium brown. Remove to a rack to cool. Yield: 70-80.

For another variety, leave out the cayenne, mustard and cheddar cheese and substitute 12 oz. Feta cheese. This makes a cracker with a little tang to it. I suspect you could substitute any hard or crumbly cheese.

This recipe comes to us from Phyllis Chinn.

2 cups gluten-free white bread (crusts removed) I use the recipe from Betty H. for cornstarch bread - its wonderful + extra 2 eggs
Crumbled smoked bacon (leave it out if you like)
1/8 teaspoons cayenne
¼ teaspoons dry mustard
2 - 3 Tbsp cream
2 teaspoons lemon juice
¼ teaspoons Cajun spice
salt
pepper

Mix above in food processor until well blended. Put in bowl and add 2 cups picked over crab meat and fold together. If too dry, add a little cream; if too moist add a few more bread crumbs Make into patties and roll in dried bread crumbs - fry in oil until brown. Drain on paper towels.

This recipe comes to us from Sue Foss.

Preheat oven 375F.

Ingredients:
1 package ground turkey
1 cup ricotta (part skim or whole ricotta works best)
½ - ¾ cup Basil Pesto
1 Egg (beaten)
1-2 cups of your favorite tomato pasta sauce (unused sauce to put on sliced meatloaf)

Directions:
Knead first 3 ingredients together and then mix in egg. Press into greased loaf pan. Spoon on several tablespoons of tomato sauce on top of meatloaf and bake uncovered for 1 hour 10 minutes.

This recipe comes to us from Jan Ryan.

Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson). This is good and simple:

In heavy saucepan, heat on medium:
1 Tbsp. Margarine
Add, and sauté for 1 minute:
1 cup diced fresh mushrooms (approx. ¼ lb.)

Remove from pan and reserve (mushrooms will now measure approx. ½ cup. Also, ½ cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).

Heat, in same saucepan:
4 Tbsp. Margarine
½ cup evaporated milk
½ cup milk (I used 2 percent to cut down on fat)

Stir in these spices:
½ tsp. dried onion flakes
1 pinch celery seed
1 pinch garlic powder
¼ tsp. salt
1/8 tsp. pepper

Make a smooth paste of:
2 ½ Tbsp. SWEET RICE FLOUR
¼ cup milk

Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup.

*VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms.

CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté for 3 min. OR substitute ½ cup diced COOKED chicken for canned mushrooms.

This recipe comes to us from Cecilia McNeil.

Arrange in baking dish with potatoes on bottom:
6 or 8 pork chops pan grilled
4 to 6 large potatoes peeled and quartered

Sauce - Mix together:
1- medium green bell pepper chopped
1- 14.5 ounce can crushed tomatoes
1- 14.5 ounce can water
1- 8 ounce can tomato sauce
½ teaspoon cayenne pepper
½ teaspoon garlic powder
1 Tablespoon lemon juice
2 Tablespoons Worcestershire sauce
salt and pepper to taste.

Pour over potatoes and chops and bake at 350F for 1 hour. Fantastic!

This recipe comes to us from Oliver.

½ cup gluten-free margarine
2 cups onion, chopped
2 cups celery, chopped
¼ cup parsley, fresh, chopped
8 oz. mushrooms, chopped
11-13 cups dried out gluten-free bread cubes
1-2 tablespoons poultry seasoning
1-1 ½ teaspoons salt
1-2 teaspoons thyme
½ tsp black pepper
1-2 teaspoons sage, ground
3-4 cups chicken broth
2-4 cups chicken cooked, diced
2 eggs, beaten
1 teaspoons baking powder

Melt margarine in a skillet and sauté onion, celery parsley and mushrooms. Put gluten-free bread cubes in a large bowl. Add all the seasonings and toss well. Pour in broth to make mixture quite moist. Fold in diced chicken. Add eggs and toss together well. Add the baking powder and mix well. Place stuffing mixture in a greased 9 x 13 baking pan and cover with foil. Bake at 350F for 30 minutes, remove foil and continue baking for another 15 to 20 minutes.

This recipes comes to us from Amber Lee.

2 cups water
2 tablespoons butter or margarine
1 tablespoon chicken bouillon (or 3 cubes)
½ teaspoon onion powder
½ teaspoon salt
dash of sage
dash of thyme
dash of pepper

Heat ingredients in a saucepan. Whisk together 2T cornstarch + ¼ C cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1 minute to thicken. Makes 2 cups.

This recipe comes to us from Phyllis Chinn.

12 tortillas - spray with oil and roast at 350 until crispy (turning once). Reserve.

Sauce:
2 Tablespoon butter
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne
¼ teaspoon ground cumin
2 Tablespoon gluten-free flour
1 cup chicken broth
½ cup milk
3 Tablespoon sour cream

Melt butter and sauté garlic until soft; add spices, flour, and mix well. Add broth, milk and cook until thickened, stirring constantly. If too thick, add more broth. Remove from fire and stir in sour cream. Set aside.

Meat/vegetable mixture:
1 ½ pounds ground beef; brown and set aside.
1 Tablespoon butter
1 onion, chopped
1 clove garlic, minced
1 small green bell pepper, cored, seeded, and chopped
8 oz. mushrooms, sliced
½ cups sliced ripe olives
1 10 oz. can of Rotel tomatoes (Rotel tomatoes are a southern type of canned tomato with chilis - it contains tomatoes with juice, chopped green chili peppers, salt, and spice)

Melt butter and sauce vegetables until cooked through - add Rotel tomatoes and beef. Cook down until no longer juicy.

2 cups shredded Colby or cheddar cheese

Break up crisp tortillas into large pieces and layer ½ of them in 8 x 12 oiled casserole. Layer ½ of meat mixture; ½ cheese; ½ sauce; rest of chips; rest of meat; rest of cheese; and rest of sauce. Bake at 350 until bubbly.

Note: 4 cups cooked, shredded chicken or turkey may be substituted for beef.