My Traditional Gluten Free Holiday Dinner

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My holiday tradition, from the time I got married and had a family has been a Christmas Eve dinner, which has included my Christmas Potatoes, ham and Christmas jello. Since going gluten-free I have changed my potatoes, by leaving out just one ingredient, which my family never misses! I have recently eliminated pork from my diet, due to causing migraines, so I have come up with a delicious holiday meat. We vary the jello, which originally was strawberry and do raspberry now.

All of these dishes are quick and easy – a necessity for me! I usually don’t measure when I’m cooking or baking, so my recipes might not give exact amounts.

Christmas Potatoes

1 bag frozen shredded potatoes
1 pint sour cream
1 stick butter
1 bunch green onions, chopped
4 oz shredded cheese (about 3 – 4 cups)
3 slices gluten-free bread (I use Udi’s whole grain)
¾ cup melted butter

Preheat oven to 375 degrees. In very large bowl stir together potatoes, sour cream, butter, green onions and cheese. Pour mixture into 9 x 13 baking pan. Tear bread into pieces and crumble in blender. Mix with melted butter then spread over top of potatoes. Bake 45 minutes.

Holiday Poultry Dish

This is also casein free. This is a moist and tasty meat, since the seasonings and bread crumbs taste like stuffing – my family LOVES this!

Chicken or Turkey breasts (one for each family member)
Kraft mayonnaise
Sage
Poultry seasoning
Onion salt
Garlic salt
Celery salt
Gluten free bread slices (I use Udi’s whole grain)

Preheat oven to 375 degrees. Line baking pan with foil. Spray with oil. Arrange breasts so they don’t overlap. Spead thin layer of mayo over each breast. Then sprinkle each with sage, poultry seasoning, onion salt, garlic salt and celery salt. Break bread into pieces and crumble in blender. (Two slices covers about 6 breasts.) Sprinkle over tops. Bake in oven about 45 minutes, depending on size of breasts.

*I put BOTH the potatoes and poultry in to bake at the same time on two different racks, then switch dishes to different racks half way through.

For Christmas Jello I use a large package of raspberry jello and use thawed, frozen raspberries. When set I top with Cool Whip – which is casein free.

My kids are grown up with their own families, but still BEG for Christmas Potatoes way before Christmas! They are SPOILED and will being having them at least THREE times this season!

Happy Holidays!

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White Bean Chicken Chili

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white bean chicken chili

I have always made chili for Halloween, plus my family is in the mood during the weeks before. This week I put this chili on my menu, then realized I’ve never added it to my website! Since this is my family’s favorite chili I wanted to share. My grandkids love this version, since there’s no actual “chili” in it.

If I plan ahead, plus have the patience to remove the bones and skin, a whole chicken has the best flavor. It also makes a good broth. But I also make it using chicken breasts, which I usually have on hand. For both, I cook the chicken in the crock pot overnight.

Get the recipe:

White Bean Chicken Chili

Enjoy!

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Favorite Peach Crisp

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This time of year I am SO in the mood for fruit crisps and cobblers. I thought I’d use individual ramekins for a fun, new way to serve my family dessert. Peaches are in season and so delicious! I used some tasty toppings to create this new peach crisp. It was a hit with my family, and my daughter said, “Mom, this is the BEST crisp you’ve ever made!” I have to admit it tasted heavenly and mine was gobbled up fast! The grandkids loved having their own dessert.

To begin I skinned and chunked 5 large peaches, placing them in a medium bowl. I squeezed the juice of one lemon over them then tossed. I added 2 tablespoons honey, ¼ cup brown sugar and ½ teaspoon vanilla then stirred the ingredients in. I divided the peaches into 6 ramekins.

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I set the oven to 350 degrees. In a separate bowl I added ¾ cup almond meal/flour, ¼ cup millet flour, ¼ cup brown rice flour, ½ cup GF oats, ½ cup brown sugar, ½ cup sugar, ¼ teaspoon salt, 1 ¼ sticks butter cut into slices (shortening may be used) and ½ cup raw cashews. I used a pastry cutter ( you may use a food processor and pulse) to get a crumbly mixture. I used a small measuirng cup to carefully add the topping mixture to the fruit, carefully packing it into the peaches. I added more until each ramekin had a heaping amount, then placed them on a foil-lined baking sheet.

I baked mine for 30 minutes until tops were golden and bubbly.

I served warm, topped with vanilla ice cream. (I used Breyer’s Lactose Free Ice Cream. You may use regular ice cream or Soy Dream.)

My family will definitely be having this again soon!

Get the recipe: Favorite Peach Crisp

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Mango Chicken Salad

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Lately I’ve had an abundance of mangos. This salad is a delicious way to use them – my version of Rumbi’s Mango Chicken Salad. The dressing is the perfect ingredient to bring the flavors together! You can also use mandarin oranges.

mangoes

These pictures show an easy way to cut mangos into cubes. It also works for avocados. My husband LOVES this salad!

Get the recipe for Mango Chicken Salad in Gluten-Free Recipes under Salads.

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Healthy Oatmeal Cookies

by Christine Roach

These are a healthier version of the normal oatmeal cookies. It’s a good way to sneak in some extra fruit!

christine's cookiesGF/CF Pineapple Oatmeal Cookies
Ingredients:
2/3 cup applesauce
1 cup packed brown sugar
½ cup white sugar
1 egg
1 tsp vanilla extract
¾ cup GF flour
1 tsp guar gum
1 tsp baking soda
1 tsp ground cinnamon
3-1/2 cup GF oats (Bob’s Red Mill)
1 (8-oz) can crushed pineapple, drained
(May add 1 cup raisins and ¾ cup chopped nuts if desired)

Preheat oven to 350 degrees. Grease cookie sheets. In a mixing bowl, cream the applesauce and the sugars together. Then add the vanilla and the egg. In a separate bowl, sift together flour, guar gum, baking soda and cinnamon; add to the creamed mixture and stir. Stir in the crushed pineapple. Finally, mix in the oats. Drop dough by heaping spoonfuls about 2 inches apart. Cook for 12 minutes. Allow cookies to cool for a couple minutes before transferring to plate or cooling rack.

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Broccoli Salad

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My niece Stef introduced us to this recipe, and it is a family favorite. It makes a large bowl, the perfect size for family functions or picnics. For the casein-free version, just leave out the cheese. It will still taste delicious!

Broccoli Salad – by Stefanie Bohin

4 bunches broccoli cut into small pieces
1 bunch green onions, diced
1 package bacon, cooked and crumbled
8 oz. shredded mozzarella cheese (omit for the casein-free version)
1 pkg or 1/2 cup sunflower seeds
1/3 cup cider vinegar
1 1/2 cups mayonnaise
1/2 cup sugar (I use organic brown sugar)

Combine broccoli, onions, bacon, cheese and seeds in large bowl. Mix vinegar, mayonnaise and sugar. Pour over broccoli mix. Chill.

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