Mini Chicken Meatloaf (Gluten Free)
I have found a new love of ground chicken. Very healthy and very tasty! It can be a little pricey. I usually buy in bulk when it's on sale. You can also substitute ground turkey for this recipe.
1 lb ground chicken
1/2 c. fine GF breadcrumbs (I toasted 3 slices GF bread and ground in my mini-food processor)
1 large egg white
1 medium carrot
1 small onion
1/4 c. ketchup
1/2 tsp minced garlic
1 tbsp worcestershire sauce
1/2 tsp bay seasoning
1 tsp salt
1/8 tsp pepper
1. Preheat oven to 350 degrees.
2. Combine chicken, egg, and bread crumbs in a large bowl, set aside.
3. Cut carrots and onion into chunks and chop in food processor
4. Add vegetables and remaining ingredients to chicken. Mix well with hands.
5. Form meat into 6 small loaves and place on a sprayed baking pan.
6. Combine 1/3 c. ketchup, 1 tbsp worcestershire sauce, 1/2 tsp Hot Shot seasoning. Spread on top of
loaves.
7. Bake for 30 minutes, then under broiler for 5 minutes, or until meat is cooked thoroughly.
Cheesy Ranch Potatoes (Gluten Free)
I made this super easy recipe for a recent wiener roast and it was a hit! Everyone loved it! Even though it's not all that healthy, it's lower in fat compared to many cheesy potato recipes.
1 pkg (28-30 oz) shredded potatoes
2 containers low-fat sour cream
2 cups 2% cheddar cheese
1 pkg ranch seasoning (check ingredients for wheat fillers)
5 strips of bacon, crumbled
Pepper to taste
1. Combine sour cream, cheese, ranch, and pepper into a large bowl.
2. Stir in potatoes.
3. Spread mixture into a 9x13 sprayed pan.
4. Bake at 350 degrees for 40 minutes.
Chocolate Chip Pumpkin Bread
Fall is here, which means pumpkin baking has arrived as well! This recipe is almost to die for and doesn't have any of the grittiness some gluten free baking has. I ate the entire loaf (minus one piece) in 2 days. Yes, 2 days! Let's just say I won't making this one too often unless I have plenty of people to share it with. Recipe modified from Domestic Dilettante's Sour Cream Pumpkin Bread.
1/2 c. butter, slightly softened to smear texture
1 c. splenda
2 eggs
1 tsp vanilla
1 1/2 c. gluten free flour blend (I used Bob's Red Mill)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 c. (1/2 can) pumpkin puree
1/2 c. sour cream or Greek yogurt (I had sour cream on hand)
1 1/2 c. chocolate chips
1. Combine wet ingredients.
2. Combine dry ingredients and add to wet. Mix thoroughly. Add chocolate chips.
3. Spread into prepared loaf pan. Bake at 350 degrees for 50 minutes, or until knife comes out clean.
Other Variations:
1. Add 1/2 c. preferred nuts in place of or in addition to chocolate chips.
2. Streusel Topping: 1/2 c. brown sugar, 1/2 c chopped nuts, 3/4 tsp cinnamon, 2 tbs butter, crumbled together and sprinkled over the top of the batter before baking.
3. Cream Cheese Glaze- 1/2 c. powdered sugar, 1/2 c. cream cheese softened, 1/2 tsp vanilla, 3 tbs fresh orange juice. Beat together until smooth. Drizzle over loaf after removing it from pan.
