All posts by Teresa

Teresa’s Instant Pot Gluten Free Chicken Pot Pie

Well, I searched near and far for an instant pot chicken pot pie with a gluten free crust in it. I finally combined the idea of making the chicken mixture in my instant pot and then cooking it in the oven with a gluten free bisquick mixture. I have been battling strep and was looking for a hearty, but somewhat of a bland meal…and this is what I ended up doing to make the chicken pot pie:

Teresa’s Instant Pot Gluten Free Chicken Pot Pie

2 Tbs butter

1/2 onion, chopped

1 bag frozen mixed vegetables (carrots, corn, green beans, peas)

2 large red potatoes, diced

6 chicken breast tenders, thawed (or approx 1 lb)

3 cups water and 3 chicken bouillon cubes OR use 3 cups chicken broth

Seasoned salt

1/2 tsp Garlic powder

Salt and pepper to taste

1/2 tsp thyme

3 TBS cornstarch

For bisquick mixture:

3/4 cup gluten free bisquick

1/2 cup whole milk

1 egg

2 TBS butter

1 TBS parsley

In instant pot, place the potatoes, chicken, 2 TBS butter, onion, seasoned salt, garlic powder, thyme, salt and pepper, water and chicken bouillon cubes. Cook on chicken setting for 15 min. Preheat oven to 350.

Release steam on instant pot and change to sauté/brown setting and place cornstarch in a small bowl with a couple ladles of liquid from the instant pot and stir until no lumps, then add back to instant pot, along with frozen mixed vegetables. Bring to boil and let it thicken. My sauté option has a 30 min setting and I cooked it approx 25 min total. 

In 9”x 13” casserole dish, pour the mixture from instant pot. In a medium bowl, mix the bisquick mix, milk, egg and melted 2 TBS butter. Drop by spoonfuls throughout mixture. Sprinkle parsley on top. Bake approx 55 min, or until lightly golden. I actually turned mine up to 400 the last ten minutes and then I broiled my crust topping for a few min to make it more golden.

Teresa’s Squash Casserole with Cauliflower Crust, gluten free

Teresa’s Squash Casserole with Cauliflower Crust, Gluten Free


4 cups cauliflower rice (one to two heads chopped in food processor)

Garlic powder, minced onions and sea salt to taste

4 yellow squash cut in round circles

1 yellow onion, chopped

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 cup shredded cheddar cheese

8 oz sour cream

Seasoned salt, to taste

About 1 1/2 cups gluten free crackers, I used Blue Diamond Nut Thins Touch of Sea Salt brand

1 stick butter


Preheat oven to 450 degrees.

Chop 1-2 heads cauliflower in food processor, enough for 4 cups total.

Cook in covered casserole dish in microwave ten minutes,

Strain water out using a clean dish cloth.

Mix in the minced onion, garlic and sea salt.

Spread cauliflower rice mixture into 9×13 baking dish and cook for 6 minutes.

Meanwhile, mix squash, onions, soups, cheese, sour cream and seasoned salt together. For a vegetarian option, use two cans of cream of mushroom soup and omit the cream of chicken soup.

Once cauliflower rice has cooked about 6 minutes, remove from oven and pour squash mixture on top.

Crush crackers and spread over top, then cut the butter into about ten pieces and lay around top of crackers.

Cook about 30 min covered with aluminum foil and then remove foil and cook 15-20 more minutes uncovered, until squash is tender.



Teresa’s Hamburger Hashbrown Casserole

I was craving hash brown casserole, but I didn’t have any soup in the house. I had a packet of onion soup mix though, so I created the following recipe:

Teresa’s Hamburger Hashbrown Casserole

1 lb hamburger meat, lightly browned

1/2 to 3/4 onion, cooked with hamburger meat

2 cups sharp shredded cheese

1/2 packet French onion soup mix

1 1/2 cups chicken broth

6 diced red potatoes ( I leave peel on)

8 oz sour cream

Steak n Shake seasoning

Garlic powder


1 pack of ritz crackers (I used gluten free)

1 stick butter or 1/2 cup Country Crock

Preheat oven at 425 degrees. Lightly brown ground beef and onion in a skillet. In a casserole dish, combine chicken broth and onion soup mix. Add cheese, hamburger meat, onions, diced potatoes and sour cream. Sprinkle spices over mixture and mix well.

Meanwhile melt butter and add the crackers, crushed. Coat crackers well with butter, then add to casserole after it has cooked for 30 min. Then cook 40 more minutes, but check potatoes for doneness at 30 min if your oven cooks faster than most.


Teresa’s Strawberry Cream Cheese Icing

Teresa’s Strawberry Cream Cheese Icing

5 ounces cream cheese softened to room temp or in microwave on defrost
1 stick butter softened to room temp or in microwave on defrost
2 1/2 cups powdered sugar
2 tablespoons strawberry preserves
2 tablespoons heavy cream
1 teaspoon vanilla extract

With mixer, cream together cream cheese and butter until smooth and fluffy, then add powdered sugar and strawberry preserves, mixing until smooth. Add heavy cream and vanilla extract. Mix until fluffy and desired spreading consistency.

Recipe makes enough for one 9 x 13 cake.

Teresa’s Sweet Tortilla Treats

Teresa’s Sweet Tortilla Treats
8 low carb small tortilla shells (or enough cut into 6 pieces each to fill a baking sheet)
Oil (canola, vegetable, etc.)
1/4 cup butter (=1/2 stick) melted

I use the low-carb (6 g each) tortilla shells…cut them into six pieces each and fry them in a skillet in about 2 tsp oil each time, flipping them once after they are very slightly brown on each side.

Next line a baking sheet with the pieces you haven’t already eaten 😂 and pour melted butter over all of the shells, making sure each one has butter on it.

Next sprinkle cinnamon and sugar over the shells until they are generously coated. (See pictures)

Broil until golden brown, but not burnt. Mine only took one minute.

Eat as is, or serve with whatever you like such as a chocolate sauce, ice cream, or Cool Whip.

Teresa’s Vanilla Frosting

Teresa’s Vanilla Frosting

Yields enough for 24 cupcakes

1 1/2 sticks butter, room temperature
4 cups confectionary sugar
12 TBS heavy cream
1 TBS vanilla
Dash of salt

Combine all ingredients and beat until smooth and creamy. If you do not have a professional bakers Icing decorating bag, simply load the icing into a Ziploc bag trying to get all the air out of it, and close it, and cut the corner (a VERY, VERY small cut) and use it to pipe the icing onto the cupcakes.

Keep refrigerated.

Teresa’s Peanut Butter Frosting

Teresa’s Peanut Butter Frosting

Yields enough to cover a three-layer 9 inch round layer cake

2 oz cream cheese, room temperature
1 stick butter, room temperature
1 1/2 cup creamy peanut butter
2 cups confectionery sugar
12 TBS heavy cream
1 TBS vanilla flavoring
Dash salt

Combine all ingredients and beat until smooth. If frosting is too runny or taste to peanut buttery for your taste, add up to half cup more confectionery sugar.

Keep refrigerated.