These three dinners are warm and cozy during the cold months, and great comfort food any time!
Chicken Pot Pie
Ingredients:
2 Chicken Breast
Oil
Salt and Pepper to taste
Turmeric
Garlic Powder
Onion Powder
Sliced Carrots
Sliced Celery
Chopped Onions
Frozen Peas
Pie Crust
1/2 Can Coconut Milk
3/4 Cup Chicken Broth
Gluten Free All-Purpose Flour
1) Place chicken breasts in pot and cover with water, place on stove and allow to come to a boil, then reduce heat to cook the chicken
2) To pan over medium heat add oil, salt and pepper, all spices and vegetables (about 2 cups) and allow to saute, stirring occasionally
3) Once the vegetables are nearly cooked, add peas and allow to cook another few minutes
4) Add milk to pan with vegetables along with 3/4 cups broth.
5) Add flour to pan and allow to thicken. Add a tablespoon at a time until you get the desired consistency
6) Remove Chicken from pot and chop into bite size pieces using a fork and sharp knife. Once it is chopped add it to the pan and stir to combine.
7) Pour into prepped pie crust and cook in preheated 350-375 degree oven until crust is golden brown
Chili
Ingredients:
Salt and Pepper to Taste
1 1/2 Tablespoons Chili Powder
Garlic Powder
Onion Powder
Med Diced Onion
1 Can Tomato Sauce
4 Cans of Beans (I used Red and White Kidney, Pinto and Great Northern Beans)
2-3 Cups Water or Broth
2 Lbs Beef/Venison
Optional: Crackers, Cheese, Sour Cream
1) Add all ingredients to crock pot and cook on low for 8 hours or high for 4 hours.
2) Add any desired toppings to Chili to serve.
Dairy-free Alfredo
Ingredients:
2 Chopped Chicken Breasts
Oil
Alfredo Noodles (I used Explore Cuisine)
Head of Broccoli
3/4 Cup Sliced Mushrooms
2 Tbsp Garlic
2 Cups Milk (Coconut, Almond, Cows, Ect.)
Salt and Pepper to Taste
4-6 Tbsp Gluten-free Flour (I used Arrowroot Powder)
6 Tbsp Nutritional Yeast
1) Add noodles to pot of water to cook (I add a splash of oil to prevent the noodles from sticking together)
2) Add oil and chicken to pan over medium heat, stirring occasionally
3) In separate pot add oil and garlic and allow to saute for a minute or two. Once it is fragrant add milk and allow to steam, stirring occasionally *DO NOT BOIL
4) Reduce heat slightly for the pan with chicken, add broccoli and mushrooms and cover to steam.
5) Once milk is to temp, add a tablespoon at a time of the flour and Yeast while stirring to prevent clumping. Allow to thicken.
6) Once sauce is the desired consistency, layer ingredients together and enjoy.