Baked Slow Cooker Chicken

Ingredients

• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine, divided
• 1 stalk celery, leaves removed

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Allergy Free Spinach Dip

2 cups rice milk
2 tbsp. corn starch*
1 ½ tsp. apple cider vinegar
½ tsp. onion powder
¼ tsp. black pepper
1 tsp. salt
2 cups mozzarella style shreds
3 cups frozen spinach
1 cup of quartered, frozen artichoke hearts

Directions:

With a wire whisk, blend the first 6 ingredients together in a heavy sauce pan. Whisking constantly over medium-high heat, bring to a boil (when bubbles begin to break the surface). Add in the cheese. Continue to whisk, over heat, until the cheese is melted and the sauce is smooth. Be patient; this will happen.
Once a smooth consistency is achieved, add the spinach into the sauce, and stir with a long handled spoon. Add in the artichokes. Continue to stir over heat until the spinach and artichokes have been heated all the way through.
Serve with Home Made Nachos, (page 39) Wrappers, (page 118) or your favorite allergy-friendly crackers, for dipping.
Refrigerate any leftovers.

English Muffin Cups

3 English Muffins, halved {I use Thomas' English muffins}

6 slices of cooked bacon {cook your own ahead of time or used precooked bacon}

3/4 cup of cheese {you can use less}

6 large eggs

Kosher salt and pepper 

Press English muffins into bottom of muffin tin.  {They are going to want to pop back out, so squish them in there.}


Place bacon on top of English muffins {Either in a circle around the cup or lying across the cup}


Add cheese over top of muffin.  {The original recipe only calls for 1/2 a cup, so you can start with that and add more, but I always use more!}


Crack an egg in a separate bowl and then pour on top of muffin.  Repeat for al 6 muffins.  {You can be daring and crack the egg right into the muffin tin, but trying to get a stray egg shell out of these egg/cheese/bacon mixture in that tiny space is not fun!  Ask me how I know!}


Top with salt and pepper to taste.


NOW preheat over to 375.  {Usually recipes have you do this first, but I like the the way they turn out when the egg has had a little time to soak into and around the english muffin.  Of course, this is going to add to the total time it takes to make the recipe, and if you are in a hurry you can preheat the oven first, but I like them better this way.


Bake for 20 - 25 minutes until  egg has set.  {I personally like them on the more set side}


Run knife around each cup to loosen muffin and remove.

Honey mustard chicken

Ingredients

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon steak sauce
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Mustard Lime Chicken

1 lb skinless, boneless chicken breasts
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ tsp celtic sea salt
½ tsp pepper

1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
2. Pulse until ingredients are well combined
3. Rinse chicken breasts, pat dry and place in an 7x11 inch baking dish
4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
5. Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
6. Serve

Gluten Free Club Turkey Sandwhich

2 thin slices Nutty Bread
smear of Dijon mustard
2 slices avocado
2 pieces Romaine lettuce
2 slices roasted turkey

1. Toast bread
2. Smear bread with mustard and avocado
3. Place lettuce on bread, then turkey slices
4. Close sandwich and eat

Hearty Chicken Pot Pie

2	tablespoons butter or margarine
1	medium onion, chopped
1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 1/2	cups cut-up cooked chicken
1 3/4	cups Progresso® chicken broth
1	teaspoon seasoned salt
1/2	teaspoon dried thyme
3/4	cup milk
3	tablespoons cornstarch Topping 3/4 cup Bisquick® Gluten Free mix 1/2 cup milk 1 egg 2 tablespoons melted butter or margarine 1 tablespoon chopped fresh parsley

1. Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
2. 1. In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
   2. Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.