Category Archives: Gluten Free

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

Ingredients:

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

Instructions:

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.

Enjoy!

-Tree

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

Salt

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.

Enjoy!

Teresa’s Black Bean and Rice Stuffed Bell Peppers

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Teresa’s Black Bean and Rice Stuffed Bell Peppers

Yields 8 stuffed bell peppers

8 whole bell peppers, various colors

2 whole sweet onions

1/2 lb dry black beans

1 and 1/4 cups zatarans long grain rice

4 to 6 garlic cloves

1 tsp cayenne

5 tsp cumin

2 large handfuls chopped fresh cilantro

Salt and pepper to taste

Approx 5 TBS olive oil

1 – 10 oz can Rotel tomatoes with habanero

2 and 1/2 cups shredded cheddar cheese

Cook 1/2 lb. black beans per package directions (I like to soak mine overnight before cooking) and add 1 chopped onion to black beans while cooking. Once beans have cooked about 3 hrs, check for doneness and if done, remove from heat and salt and pepper to taste.

Cook 1 and 1/4 cups zataran rice per package directions adding 2 TBS olive oil.

While rice is cooking, wash the whole bell peppers and cut the tops off each one (see pics below). Remove seeds. Set the large sections aside and remove the middle of the top sections. Chop the bell pepper remaining from the top sections and also chop the remaining onion and the garlic. Sauté these chopped vegetables in about 3 TBS olive oil until tender. Remove from heat.

Drain Rotel tomatoes and sauté for about 8 minutes over medium heat being careful not to inhale the peppery steam from the habaneros.

In large pot, boil the whole bell peppers for about five minutes. This will help assure the bell peppers are very tender when finished baking laTer. Drain. Carefully remove from pot (I use two spoons to avoid tearing them) and place in a baking dish lined with foil or parchment paper. Add a dash of salt to inside of each whole bell pepper.

Preheat oven to 350 degrees.

Mix together in a small bowl the following ingredients: cayenne, cumin, cilantro, 4 TBS olive oil…if extremely thick, add a little more olive oil. Add this mixture to the cooked rice and mix well. Add the cooked black beans to the cooked rice and salt and pepper to taste.

In large bowl, mix together 4 cups of the black beans and rice mixture, the sautéed vegetables (onions, garlic, bell peppers), the heated Rotel tomatoes and 1 cup of shredded cheese. Save the remaining 1 and 1/2 cups of shredded cheese for later. Carefully spoon the mixture into each whole bell pepper that is in the baking dish until each pepper is full.

Bake the stuffed peppers for 25 minutes, then remove from oven and top each whole stuffed bell pepper with the remaining shredded cheddar cheese. Bake 10 more minutes.

Remove from oven and top with your favorite toppings such as sour cream, avocados, etc. Enjoy!

-Teresa