CREAMY TUNA CASSEROLE

CREAMY TUNA CASSEROLE

2 cups macaroni, gluten free
2 cans tuna in water, drained
casserole
1 can sliced mushrooms, drained
1 small onion, diced
2 cups sour cream, no fat
1 package frozen spinach, cooked and drained
1 pinch salt
1 pinch pepper
topping
1/2 cup corn flakes, gluten free, crushed
1/4 cup parmesan cheese
1/2 cup cheddar cheese, shredded


Cook noodles as directed; drain. Mix noodles, tuna, mushrooms, spinach, onion, sour cream, milk, salt, and pepper (to taste) in 3 quart casserole. Mix topping and sprinkle on top of casserole. Bake covered at 350 degrees for 45 minutes.

Chicken & Dumplings made from Coconut Flour

Chicken and Dumplings

Contributed By: bobbiejoryan
lowcarbfriends.com


Chicken:

2 cups Chicken broth
1 cup Onion, chopped
1 stalk Celery, chopped
2 potatoes, chopped
1/2 cup Peas
1 cup Cut-up chicken cooked
2 tablespoons Cornstarch
1/2 cup milk
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Marjoram

Dumplings:

4 Eggs
1/4 cup Butter or coconut oil, melted
1/4 tsp Salt
1/3 cup Sifted coconut flour
1/4 tsp gf Baking powder

Preparation

Chicken:

In a large saucepan, bring broth to a boil. Add onion, celery, potato, peas, and chicken. Reduce heat and simmer for 30 minutes. Mix cornstarch into milk and stir into stew. Add salt, pepper, and marjoram, and simmer, stirring occasionally, for 5 to 10 minmutes. Taste and add more salt if needed. While stew is cooking, make the dumpling batter.

* You may substitute 1-2 cups of chopped cauliflower for the potato.

Dumplings:

Blend together eggs, butter, and salt. Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Pour hot stew into a 2 quart casserole dish. Drop batter by the spoonful on top of stew, making 4 large dumplings. Bake at 400 degrees for 15 to 20 minutes.

Ellen Notes: You can use a whole chicken cut into serving size pieces poach in salted water saving broth to use in recipe. remove bones if you want but bones in is more traditional

Spaghetti with Garlic Cream Sauce & Caprese Salad

Spaghetti with Garlic Cream Sauce

I have a garlic loving family. So this pasta dish is a real hit
Ingredients
1/2 pound brown rice spaghetti
1 sticks butter
6 cloves garlic, finely minced
1 pint heavy cream
Salt and pepper to taste
Parmesan cheese (grated)

Melt butter over medium-low heat. Add garlic but be careful not to brown it. When garlic is cooked stir in heavy cream.
When it is boiling, reduce heat and let sauce barely simmer for about 15 minutes. Season to taste with salt and pepper.

Serve over hot cooked spaghetti and sprinkle with parmesan cheese and fresh ground pepper.

Caprese Salad

4 large Vine ripened tomatos
4 tablespoons extra virgin olive oil
1 1/2 teaspoons balsamic vinegar
1 package fresh mozzarella cheese
16 basil leaves
salt & pepper to taste

Instructions

Slice tomatoes about one quarter inch thick and arrange on a plate.

Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.

Mix olive oil and balsamic vinegar. Pour over tomatoes. Add salt and pepper to taste. Serve

Updated 10 seconds ago · Comment · Like

Pasta Marinara

Pasta Marinara

1 pound Spaghetti or Linguine, Gluten Free
1 28-ounce cans diced plum tomatoes
1 28-ounce cans crushed plum tomatoes
3 teaspoons olive oil
5 teaspoons finely minced garlic

2 1/2 teaspoons dried oregano, crumbled
Salt and pepper, to taste
2/3 cup minced fresh parsley

1. Prepare pasta according to package directions; drain.

2. In a medium saucepan, heat the oil, and add the garlic. Sauté the garlic, stirring (do not let it brown). Add the tomatoes, oregano, salt and pepper. Bring the sauce to a boil, reduce the heat and simmer the sauce for 20 minutes. Remove the sauce from the heat and stir in the parsley. Pour over pasta.

Creamy Florentine Macaroni and Cheese

Creamy Florentine Macaroni and Cheese

2 cups gf elbow macaroni
1/8 teaspoon nutmeg
4 cups spinach, chopped
1/2 cup sour cream
1/2 cup green onion, sliced
2 cups soy milk, gf
2 large egg, beaten slightly
salt & pepper to taste
1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup tortilla chips, crushed fine

1. Preheat the oven to 350 degrees.

2. Cook the pasta per package directions in salted water. Drain the water from the macaroni.

3. Place the pasta back in the pan. Add 1/2 the cheese, onion, sour cream, soy milk, egg and spinach. Add salt pepper and nutmeg. Stir to combine

4. Place the pasta and cheese combination in a baking dish. bake covered at 350F for 30 min

5. Take out of the oven and sprinkle with the remaining grated cheese.

6. Sprinkle crushed tortilla chips over top.

7. Bake uncovered for another 15 minutes or until the dish is hot and bubbly.

Serve with fresh slices of Tomato sprinkled with fresh chopped basil

Dinner Tonight: Fine Dining In The Country "This Old Barn"

Sorry no menu tonight we are going for dinner for my Husbands 60th birthday.
At this Old Barn

http://www.thisoldbarn.ca/
Mike is the best chef in the district and caters to my gluten free needs
0n the menu tonight
*****
soup
*****
Organic herb greens with a candied ginger vinaigrette
*****
Sorbet
*****
Masala herb Chicken breast with light curry
Or
Blackened Beef Tenderloin with red cabbage
Or
Lightly breaded Pork Tenderloin with caramelized apple and onion
Or
Rack of Lamb with rhubarb, honey and garlic compote’
Or
Pasta Primavera with Chicken, in a Cheesy Parmesan cream sauce
*****
home made desserts

Eggs Florantine

Eggs Florentine















Serves 3
For the eggs Florentine
3 gf English muffins, split in half horizontally, buttered
3 large handfuls baby spinach, steamed
6 large eggs, poached
Hollandaise sauce (recipe below)

-Toast muffins and arrange on plates
-Arrange the steamed spinach on top of the muffins,
-top with the poached eggs
-pour the hollandaise sauce over the top
-serve immediately.

BLENDER HOLLANDAISE SAUCE

3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar.
Heat butter in small pan until bubbly. Do not burn. Cover
blender and whirl at high speed for 2 or 3 seconds. Remove
center section of cover or entire cover and at high speed
pour in hot butter in a thin, steady stream. It will take
about 30 seconds. Don't use residue in pan.
Leftover Hollandaise may be kept refrigerated in a tightly
covered jar 2 or 3 days. Don't let it stand around in warm
temperature. To re-use, heat in top of double boiler over
barely simmering water and stir constantly.

Tex Mex Stuffed Chicken Roll, Green Rice

Tex Mex Stuffed Chicken Roll
(sorry no picture)
great chicken recipe with a nice crunch from the taco chips
Prep:25m Cook:40m Servings:6


* 6 boneless skinless chicken breasts
* 1/2 pkg cream cheese, softened
* 2 tablespoons finely chopped onions
* 1 clove garlic, finely minced
* 2 tablespoons chopped fresh cilantro
* 1/4 teaspoon ground cumin
* 1/4 teaspoon corriander
* 2 teaspoons chili powder, divided
* 3 canned whole mild green chili peppers, seeded, minced
* 1 egg, beaten
* 1 tablespoon milk
* 1/2 cup gf taco chips, crushed fine
* 5 chopped green onions


Directions

Preheat oven the 375 degrees F.
1. Place a chicken breast into a large Ziploc bag,
close the bag almost all the way, then pound the chicken
to a thickness to 1/2-inch thick; repeat with remaining
breasts and set aside.
2. Combine the cream cheese, green onion, chili peppers, onion, garlic,
cilantro, cumin,corriander and chili powder
in a bowl and stir well.
3. Take a flattened chicken breast and spread cheese mixture
on each chicken, then roll the chicken breast fold in the sides;
secure the roll with wooden toothpicks.
4. Beat the egg and milk together and pour into a shallow dish or pan.
5. Dredge the rolled chicken breast in the egg mixture,
then in the crushed taco chips and coat well.
6. Bake the rolls on an un-greased baking dish, uncovered,
at 375 degrees F for about 40 minutes and the meat is tender
and juices run clear.
7. Remove and discard toothpicks.
8. Garnish with chopped green onions & cilantro

Green Rice

serves 6

1 3/4 cup chicken broth or water
1 canned jalpeno pepper, seeds removed
1/2 cup chopped cilantro
Kosher salt
1 onion, diced
4 garlic cloves, minced
1 1/4 cup rice
4 green onions chopped
1/4 cup lime juice

Directions

1. Pour broth, pepper and 1/4 cup cilantro into a food processor,
process to a smooth puree.

2. Add a drizzle of olive oil to the saucepan, and heat over medium
high heat. Saute the onions until soft. Add the garlic, and
cook for an additional minute. Stir in the rice, and cook for
another minute. Add the broth mixture, stir, and season with salt.
Bring to a boil, cover, and reduce to a simmer.
Cook for approximately 15-20 minutes, or until the rice is tender.

3. Remove the pan from the heat, and stir in the remaining cilantro
and green onions and lime juice.

Spinach and Pine Nut Salad

Spinach and Pine Nut Salad

Spinach and Pine Nut Salad

 Spinach and Pine Nut Salad

Recipe By     :Ellen M. Ennis Davis
Cuisine:  "Salads and Cold Dishes"
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8    Categories    : Corn Free, Dairy Free, Egg free, Gluten Free

  1/4          cup  pine nut -- toasted
  8             slices  bacon -- cooked and crumbled
  8             ounces  spinach leaf, whole
  1             can  mandarin orange -- drained
                  Poppy Seed Salad Dressing

Toast pine nuts in a skillet for 5 to 8 minutes, or until they turn golden
brown, then allow them to cool. Toss together all of the ingredients in a
large salad bowl just before serving

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Per Serving (excluding unknown items): 192 Calories; 15g Fat (67.5%
calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 5mg
Cholesterol; 302mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

 Poppy Seed Salad Dressing

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Yield:  "1 cup"
Cuisine:  "Sauces and Dressings"
Categories    : Corn Free, Dairy Free, Egg free, Gluten Free

  1/3      cup  cider vinegar
  1/4      cup  honey
  2         tablespoons  grainy mustard
  1         tablespoon  poppy seeds
  1/2      teaspoon  salt
             Freshly ground black pepper -- to taste
  1/3      cup  olive oil

Place the vinegar, honey, mustard, poppy seeds, and salt in a large, non-metalic bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated.

NOTES : Dressing will keep in the fridge in a container with a tightfitting lid for up to 2 weeks.
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Per Serving : 981 Calories; 78g Fat (68.0% calories from fat); 4g Protein; 79g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1480mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
15 1/2 Fat; 5 Other Carbohydrates.

Beef & Vegetable Fried Rice

Beef and Vegetable Fried Rice
serves 4


1 pound ground beef, lean
2 cloves garlic, crushed
1 teaspoon fresh grated ginger , or 1/4 tsp ground ginger
2 tablespoons water
1 red bell pepper, cut 1/2 inch pieces
6 ounces pea pods, frozen
3 cups cooked rice, cold
3 tablespoons soy sauce, gluten free
2 teaspoons dark sesame oil
1/4 cup green onion, thinly sliced


1. In large nonstick skillet, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings.

2. In same skillet, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and sesame oil; mix well. Return beef to skillet; heat through, about 5 minutes. Stir in green onions before serving.

Greek Pasta Bake and Spinach and Pine Nut Salad

Greek Pasta Bake

Greek Pasta Bake

 Greek Pasta Bake

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6 
Cuisine       : "Pastas and Dumplings"
Categories    : Chicken, Corn Free, Dairy Free, Gluten Free, International

  12      ounces  macaroni -- Gluten Free
  4       cups  cooked chicken
  1       can  tomato sauce
  1       can  diced tomatoes -- drained
  1       package  frozen chopped spinach -- thawed and drained
  1       can  sliced black olives -- drained
  1/4     cup  red onion -- diced
  1/2     medium  bell pepper -- chopped
  1       teaspoon  dried basil
  1       teaspoon  dried oregano
  1       cup  mozzarella cheese -- part skim milk
  1       cup  feta cheese -- crumbled

Cook pasta according to package directions; drain. In a large bowl,
combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives,
onion, green pepper, basil and oregano.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until
heated through and cheese is melted. Yield: 6 servings.

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Per Serving : 564 Calories; 18g Fat (28.2% calories from fat); 47g Protein; 54g Carbohydrate; 6g Dietary Fiber; 118mg Cholesterol; 915mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat.


Spinach and Pine Nut Salad

Spinach and Pine Nut Salad

Spinach and Pine Nut Salad

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"Serving Size  : 8     Preparation Time :0:00
Cuisine:  "Salads and Cold Dishes"
Categories    : Corn Free,Dairy Free,Egg free ,Gluten Free

  1/4    cup  pine nut -- toasted
  8      slices  bacon -- cooked and crumbled
  8      ounces  spinach leaf, whole
  1      can  mandarin orange -- drained
         Poppy Seed Salad Dressing (recipe below)

Toast pine nuts in a skillet for 5 to 8 minutes, or until they turn golden
brown, then allow them to cool. Toss together all of the ingredients in a
large salad bowl just before serving

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Per Serving : 192 Calories; 15g Fat (67.5% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 302mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

                    
Poppy Seed Salad Dressing

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Yield:  "1 cup"
Cuisine:"Salads and Cold Dishes"
Categories    : Corn Free,Dairy Free,Egg free,Gluten Free


  1/3   cup  cider vinegar
  1/4   cup  honey
  2     tablespoons  grainy mustard
  1     tablespoon  poppy seeds
  1/2   teaspoon  salt
        Freshly ground black pepper -- to taste
  1/3   cup  olive oil

Place the vinegar, honey, mustard, poppy seeds, and salt in a large, non-metalic bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated.

NOTES : Dressing will keep in the fridge in a container with a tight fitting lid for up to 2 weeks.
    
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Per Serving (excluding unknown items): 981 Calories; 78g Fat (68.0%
calories from fat); 4g Protein; 79g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1480mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
15 1/2 Fat; 5 Other Carbohydrates.

ASIAN SPAGHETTI SQUASH SALAD

ASIAN SPAGHETTI SQUASH SALAD

ASIAN SPAGHETTI SQUASH SALAD

Recipe By     :"Source: Cooking Light Annual Recipes, 1998"
Serving Size  : 6   
Categories    : Salads
 
  3        pounds  spaghetti squash
  3        tablespoons  rice vinegar -- minced
  1        tablespoon  ginger root -- grated
  2        teaspoons  sesame oil
  1        teaspoon  soy sauce -- low sodium
  1/8     teaspoon  chili paste -- sliced
  2        small  cucumber -- diced
  1        medium  bell pepper -- cut diagonally
  1/2     cup  cilantro -- chopped
  1        tablespoon  sesame seeds -- toasted
  6        whole  pea pods -- cut diagonally

Preheat oven to 350 degrees F.

Cut squash in half lengthwise, and discard seeds. Place squash, cut sides
down, in a 13x9-inch baking dish; add water to dish to a depth of
1/2-inch.

Bake at 350 for 45 minutes or until squash is tender when pierced with a
fork. Remove squash from water; cool.

Scrape inside of squash with the tines of a fork to remove spaghetti-like
strands to equal 4 cups.

Combine vinegar and next 4 ingredients; stirring well with a whisk.
Combine 1 tbsp vinaigrette and cucumbers; set aside.

Combine squash strands, bell pepper, cilantro and remaining vinaigrette;
toss well.

Place squash mixture in a serving dish, and arrange cucumbers around edge
of dish. Sprinkle salad with sesame seeds.

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Per Serving : 121 Calories; 4g Fat (25.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Simple Salmon Chowder & Gluten Free Skillet Corn Bread

 Salmon Chowder and Gluten Free Skillet Corn Bread

Simple Salmon Chowder

Simple Salmon Chowder & Gluten Free Skillet Corn Bread

serves 4

3 tablespoons butter
1 large onion, diced
1 1/2 cups celery, diced
4 medium or 3 large potatoes, diced
2 rounded tablespoons cornstarch
1 12-ounce can evaporated milk
1 1/2 cups cooked salmon (2 small cans or 1 large can)

1. Sauté celery and onion in butter until brown. Add potatoes and enough water to cover. Simmer 20 minutes or until potatoes are done.

2. Stir cornstarch into about 1 cup water and add to mix. Increase heat to thicken. Add milk and salmon and serve when hot.

Source: Alaska Seafood Marketing Institute

Per Serving : 393 Calories; 17g Fat (38.0% calories from fat); 25g Protein; 36g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 262mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.




Gluten Free Skillet Corn Bread

from http://glutenfree.wordpress.com/2008/10/16/gluten-free-skillet-corn-bread/

Ingredients:
3 Tablespoons butter, softened
1 Tablespoon olive oil for the skillet
4 Tablespoons low yogurt
1/3 cup sugar
1, 15 ounce can of corn kernels (not creamed corn…but that would be good too)
1 jalapeño, seeded and diced
3/4 cup masa harina (corn flour for tortillas)
1/2 cup corn meal
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 cup grated cheddar cheese
1/2 teaspoon pepper
1 1/4 cups non-fat or low-fat milk (or rice milk)

Directions:

1. Preheat 350F
2. Beat together butter (reserve 1 Tablespoon), cottage cheese and sugar.
3. Add corn and jalapeños.
4. Separately, mix together masa harina, corn meal, xanthan gum, baking powder, and pepper.
5. Add cheese to mixer. Add dry ingredients and mix until even.
6. Add milk. Batter will be thick/heavy – like a soft cookie dough.
7. Preheat cast iron skillet over medium flame.
8. Melt reserved 1 Tablespoon of butter in pan.
9. Scoop batter into preheated cast iron skillet and use a wet spatula to spread it evenly in the pan.
10. Remove from flame and bake at 350F for 45 – 60 minutes or until an internal temperature of 210F is reached.
11. Flip on to a serving dish and slice into 8 pieces.
12. Serve warm with your favorite meal – we had fresh green salads and pork chops with ours.

-Kate
 
Per Serving : 275 Calories; 12g Fat (36.5% calories from fat); 9g Protein; 37g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 240mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

Gluten Free Skillet Corn Bread

This is a wonderfully delicious Cornbread from Gluten Free Gobsmacked
 http://glutenfree.wordpress.com/2008/10/16/gluten-free-skillet-corn-bread/

Ingredients:
3 Tablespoons butter, softened
1 Tablespoon olive oil for the skillet
4 Tablespoons low yogurt
1/3 cup sugar
1, 15 ounce can of corn kernels (not creamed corn…but that would be good too)
1 jalapeño, seeded and diced
3/4 cup masa harina (corn flour for tortillas)
1/2 cup corn meal
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 cup grated cheddar cheese
1/2 teaspoon pepper
1 1/4 cups non-fat or low-fat milk (or rice milk)

Directions:

1. Preheat 350F
2. Beat together butter (reserve 1 Tablespoon), cottage cheese and sugar.
3. Add corn and jalapeños.
4. Separately, mix together masa harina, corn meal, xanthan gum, baking powder, and pepper.
5. Add cheese to mixer. Add dry ingredients and mix until even.
6. Add milk. Batter will be thick/heavy – like a soft cookie dough.
7. Preheat cast iron skillet over medium flame.
8. Melt reserved 1 Tablespoon of butter in pan.
9. Scoop batter into preheated cast iron skillet and use a wet spatula to spread it evenly in the pan.
10. Remove from flame and bake at 350F for 45 – 60 minutes or until an internal temperature of 210F is reached.
11. Flip on to a serving dish and slice into 8 pieces.
12. Serve warm with your favorite meal – we had fresh green salads and pork chops with ours.

-Kate


Per Serving : 275 Calories; 12g Fat (36.5% calories from fat); 9g Protein; 37g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 240mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

Baked Barbeque Chicken

"Fast easy and delicious barbequed chicken baked in the oven."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/" 
Serving Size  : 6   
Cuisine:  "Protien Entrees"
Categories    : Chicken, Family Dinner, Gluten Free, Poultry

  6          chicken thighs
  2          teaspoons  garlic powder
  3/4       cup  Hunt's ® barbecue sauce -- gluten free
  3/4       cup  unsweetened applesauce

Preheat oven to 325°F.

Place chicken in a shallow baking dish and sprinkle with garlic powder.
Cover and bake 45min.

Remove baking dish from oven and drain any fat from dish.

Turn the oven up to 350°F

Mix apple sauce into barbecue sauce. Pour the sauce evenly over the
chicken and
continue to bake, uncovered, for 30 minutes. Remove and serve.

NOTES : You can chicken breast or wings are equally delicious
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Per Serving : 217 Calories; 14g Fat (60.4% calories from fat); 16g Protein; 5g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 86mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean
Meat; 0 Fruit; 1 1/2 Fat.