G free COMFORT FOODS. gluten free dinners. every night.

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1 G free gluten free dinners. every night. COMFORT FOODS When the winter doldrums wedge themselves between the holidays and springtime then it s time to hunker down to some tasty and familiar comfort cooking. Below are our top picks for easy comfort foods and only two (sorry) break the diet barrier! Tuna Melt on Ciabiatta Oven Baked Fried Chicken with a Kick Fettuccine Alfredo Simple and Savory Meatloaf Chicken Pot Pie (and one for the freezer)

2 RECIPES FOR COMFORT FOODS 1 OF 4 Tuna Melt on Ciabiatta Prep time: 15 minutes Cook time 10 minutes 2 GF English muffins, Food for Life, split, or 4 slices GF sandwich bread, Rudi s or Udi s 2 tablespoons prepared mayonnaise 1 cup shredded sharp farmhouse cheddar cheese or cheese alternative, Vegan Gourmet or Daiya 2 6 ounce cans white meat tuna packed in water, drained 2 tablespoons minced celery Preheat the broiler and set the rack about 4 to 5 inches from the heat source. 1. Spread the muffins out on a baking sheet and toast. Spread the toasted bread with the mayonnaise. Top with the tuna salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately. 2. In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using. 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained 1 teaspoon minced flat-leaf parsley ⅓ cup prepared mayonnaise 1 tablespoon whole grain mustard Freshly ground black pepper

3 Oven Baked Fried Chicken with a Kick RECIPES FOR COMFORT FOODS 2 OF 4 Prep time: 15 minutes Cook time: 45 minutes Olive oil nonstick cooking spray 2 large eggs, beaten 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon hot sauce, Frank s Kosher salt and freshly ground black pepper 2 cups GF bread crumbs, see bread tab 2 teaspoons salt Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray. 1. In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined. 2. Add the bread crumbs, salt and pepper, to taste, paprika, cayenne, and garlic powder to another plate and combine. 3. Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating. teaspoon ground black pepper teaspoon smoked paprika teaspoon cayenne pepper (or less to taste) teaspoon garlic powder 4. Put on the upper rack of the oven and bake until the chicken is golden and crisp and cooked through, about 45 minutes. 1 (3-pound) chicken cut into 8 pieces, skin removed, if desired

4 RECIPES FOR COMFORT FOODS 3 OF 4 Fettuccine Alfredo Prep time: 10 minutes Cook time: 10 minutes This makes a little extra 12 ounces GF fettuccine, Tinkyada 2 cups heavy cream or whole milk of choice, divided cup fresh lemon juice 6 tablespoons unsalted butter or buttery spread, Earth Balance 1 cup grated Parmesan or Parmesan, Galaxy 2 teaspoons grated lemon zest Cook the pasta in a large pot of boiling salted water according to package directions until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. 2. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. 3. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, salt and pepper, to taste. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Simple and Savory Meatloaf Prep time: 15 minutes Cook time: 1 hour+ 1 tablespoon butter or buttery spread, Earth Balance cup minced onion 2 cloves garlic, minced coarse salt and freshly ground pepper 1 pounds extra-lean ground beef 2 slices GF bread, Rudi s or Udi s, toasted and crumbled 6 GF crackers, Eden or Edward & Sons, crushed 2 eggs, lightly beaten 3 tablespoons sour cream or sour cream alternative, Vegan Gourmet or Tofutti Preheat oven to 350 degrees. 1. Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper. 2. In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, eggs, sour cream, Worcestershire sauce, and 1/2 of the tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a loaf pan. 3. Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees and continue baking 15 minutes, to an internal temperature of 160 degrees. 4. In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes. 1 tablespoon GF Worcestershire sauce, French s 1 (15 ounce) can tomato sauce, divided cup milk of choice (a little at a time) 3 tablespoons ketchup

5 RECIPES FOR COMFORT FOODS 4 OF 4 Chicken Pot Pie (and one for the freezer) Prep time: 30 minutes Cook time: 40 minutes This makes 2 pies, does not scale 4 boneless chicken breasts 2 cups diced peeled potatoes 1¾ cups sliced carrots 1 cup butter or buttery spread, Earth Balance, cubed ⅔ cup chopped onion 1 cup sweet rice flour or cup cornstarch 1 cup all-purpose flour 1¾ teaspoons salt 1 teaspoon dried thyme ¾ teaspoon black pepper 3 cups GF chicken broth, Swanson s Natural Goodness, divided 1 cups milk of choice 1. Place the chicken breasts on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Cook for minutes or until cooked through, when cool cut into bite size pieces. 2. Increase oven to 425. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain. 3. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Whisk sweet rice flour, salt, thyme, and black pepper into 1 cup of broth until smooth, then add to skillet along with remaining broth and the milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat. 4. Thaw and transfer a pie crust into each of two 9-in. nonstick (gray, not black) pie plates; trim even with rims. (Or, make your own from a mix.) Add chicken mixture. Place remaining pie crust over filling. Trim, seal and flute edges. Cut slits in tops. 5. Bake minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Makes 2 pot pies, 8 servings each 2 cups frozen peas 2 GF frozen pie crusts, Whole Foods, or use a mix from Bob s Red Mill or Glutino

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