Month 2 of my Pantry Challenge & recipes

Tonight for dinner we had Chicken Stew as I call it. All from the pantry except for the chicken (did not want to have to butcher a hen for So I let Tyson do the dirty work!)
I sliced up a bunch of celery, carrots, onion and put them in some olive oil and sauteed them.
Dumped those into the crockpot with a 32 oz container of NO SALT GF chicken broth,
cut up the chicken breasts (3 of them) added those to the crockpot,
sprinkled in some cumin (1/2 tsp or so),
1 tsp of poultry seasoning,
1/2 tsp of Kitchen Bouquet,
1/2 tsp of Marjoram.
A can of black beans drained and rinsed 
a large can of green beans (I think around 30 oz or so?) drained and rinsed.
I cooked that on high for an hour and then on low for about 3 hours. But you could put it on low all day and just leave it. I had some brown rice in the fridge leftover so I tossed that in about the last hour. It was a hit!!

Moe's Gluten Free/Dairy Free Chicken Stew

A fine meal like this was not be complete without a wonderful dessert!!

Moe's Gluten Free/Dairy Free Peanut Butter Truffle Brownie

1 box of Gluten Free Hodgson Mill Brownie Mix (use regular brownie mix if you can eat wheat  :)
I used 2 eggs to make the cake like brownies and followed the recipe on the box.
Then to make the peanut butter filling (use Sunbutter if you have allergies to peanut butter)

1/2 cup Fleischmann's salt free margarine (it's dairy free too!), softened (or use real butter)
3/4 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons Almond/soy or dairy milk (I added a bit more to make it more creamy)
Blend with mixer until creamy. Then I cut the brownie in 1/2 with a knife, layed on the filling and then put the top of the brownie on. It's 1/2 gone already! lol

No comments:

Post a Comment