Well, today is day one of the gluten/wheat free life! For breakfast I had a bowl of cinnamon Chex cereal. Lunch was deli- meat roll ups of Boars Head chicken, colby longhorn cheese and a banana. For dinner I made chicken pot pies using my temptations cookware. Of course there was no crust of gluten filled dough, but instead a mixture of mashed cauliflower and cheddar cheese.
Here is the recipe for Gluten Free Chicken Pot Pies:
1 package cauliflower florets
1/2 shredded cheddar cheese
4 TB butter, divided
3/4 TS sea salt, divided
2 carrots, sliced thin (I used organic pre-sliced carrots)
2 C broccoli florets, cut into small pieces
1 package sliced mushrooms
12 ounces chicken tenders, cut into cubes
1/2 C sour cream
1/4 TS ground black pepper
Preheat the oven to 375F
Place the cauliflower in steamer, cover and cook for 15 min or until tender
In a large bowl, add the cheese, 2 TB of the butter, and 1/4 TS of salt. Mash until smooth and set aside
Meanwhile, in large ovenproof skillet, heat 1 TB of butter. Add the carrots, broc, and mushrooms, cook until tender crisp. Remove and set aside in a large bowl.
Return skillet to heat and add the remaining 1 TB butter. Cook the chicken, stirring until no longer pink. Cut into small pieces.
Stir in sour cream, pepper, the remaining 1/2 TS salt, chicken and the reserved vegetables.
Place in individual casseroles. Cover with the mashed cauliflower. Bake for 35 minutes or until heated through.