Hearty Chicken Pot Pie (gluten-free)

Sandy Bupp of John Day shared this Betty Crocker meal at a recent “Gluten-Free Lady” meeting. It’s hearty chicken pot pie with a gluten-free twist. Here Sandy uses Bisquick Gluten-Free mix and she’s careful to choose other items that also have no gluten. The hearty pot-pie dinner is ready in about 45 minutes and is packed with vegetables and herbs. Yum!

Ingredients:

2 Tbsp. butter or margarine
1 medium onion, chopped
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 1/2 C. cut-up cooked chicken
1 3/4 C.Progresso® chicken broth
1 tsp. seasoned salt
1/2 tsp. dried thyme
3/4 C. milk
3 Tbsp. cornstarch

Topping:

3/4 C. Bisquick® Gluten Free mix
1/2 C. milk
1 egg
2 Tbsp. melted butter or margarine
1 Tbsp. chopped fresh parsley

Directions:
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.
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.
Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Makes 6 servings

Sandy’s Tip: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Afton Bloxham's Meatloaf

You could say that when I was growing up I never met a meatloaf that I liked. But, sometimes, you get older and tastes change, thank goodness. This succulent and savory meatloaf was served at a church dinner about a year ago. ... I can say this is a memorable dish because this week I made three calls trying to find the recipe. I tracked it down. Darlene Muzzy of John Day had a copy of this gem which Afton Bloxham, also a resident of John Day, had given her. Thank you ladies!

Afton she said she clipped this out of a Montana Livestock newspaper several years ago. I’m so glad she did! The meat turns out perfectly and the sauce – I can’t get enough of the sauce. When I make it again I will make extra, separately, heat it up and serve it on the side.

Afton suggests you double the recipe, which I agree with – you will have more to feed the troops later (or sooner) or share with a friend.

Meatloaf Ingredients:
(for one meatloaf)
2/3 C. soda cracker crumbs (13-14 crackers)
1 C. milk
1 1/2 lbs. ground beef
2 beaten eggs
1/4 C. grated onion
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. sage

Preheat oven to 350 F. In a mixing bowl, soak crumbs in milk, add other ingredients. Mix well. Lightly grease a bread pan. Form meatloaf in pan, cover with sauce before baking. Cover with foil during the last 15 minutes of baking.

Meatloaf Sauce:
3 Tbsp. brown sugar
1/4 C. catsup
1/4 tsp. nutmeg
1 tsp. dry mustard

Angel’s tip: This meatloaf also works well with wild game hamburger, and I added a clove of garlic, chopped.

Sandi's McDonald's-Style Asian Salad

I’ve been on the hunt for healthy salads for the new year. My co-worker Sandi Gubel shared her version of McDonald’s Asian Salad. She suggests that if you'd like to make it a heartier meal add orange-glazed chicken. I’m leaving the measured amounts of ingredients up to you chefs - so customize to your heart’s content! I love this combination!


Ingredients:
spinach
cucumbers
snow peas
orange pieces, or mandarin oranges
sliced almonds, toasted if you like
Asian salad dressing

Note: McDonald’s adds Newman’s Own Low-Fat Sesame Ginger dressing – if that brand is not available, try using another brand such as Kraft.