Gluten Free Main Dishes

Gluten Free Asian Meat Rolls

6 Oriental Pancakes (recipe follows)
1 tablespoon cornstarch
3 tablespoons soy sauce (check for gluten free)
1 pound ground beef (or 1/2 lb. ground beef and 1/2 lb. ground pork)
1/2 cup chopped onion
1 clove garlic minced
1/2 teaspoon ground ginger

Oriental Pancakes:
4 eggs
1/2 cup water
3 tablespoons cornstarch
2 teaspoons soy sauce (gluten free)
1/2 teaspoon sugar

Make Oriental Pancakes by beating the 4 eggs with a wire whisk, then combine the water, cornstarch, soy sauce and sugar and stir till smooth. Add to the beaten eggs, then mix all with whisk. Spray an 8 inch omelet or crepe pan with cooking spray, and pour about 1/4 cup of the mixture into pan, tilt from side to side to cover the bottom. Cook on medium heat for about 30 seconds and flip to cook the other side about the same. Remove to a plate lined with wax paper, and continue until all mixture is used. Makes about 6 Oriental Pancakes.
   
Make meat filling by adding remaining ingredients in a large bowl, mix until thoroughly combined. Spread about 1/3 cup meat filling onto each pancake, being sure to leave a 1/2 inch boarder on one side. Starting with the opposite side, roll the pancake jelly-roll style. Place seam side down on a cutting board. Cut into 4 or 5 sections and place each section seam side down on a steamer rack, or onto a heat-proof plate that can be placed on a steamer rack. Put water in the bottom of your steamer and cover tightly. Steam for 30-40 minutes. Remove from steamer and serve.

Gluten Free Kung Pao Chicken

3 lbs chicken breast, cut into bite-sized pieces
1 (8 oz) can water chestnuts (optional)
1/2 cup peanuts
2 tablespoons toasted sesame oil
2 teaspoons minced garlic

Sauce:
1/3 cup gluten-free soy sauce
1/3 cup frozen apple juice concentrate
2 tablespoons cornstarch
3 teaspoons apple cider vinegar
3 tablespoons brown sugar
1 teaspoons Sambal Oelek Chili paste (more or less for desired heat)

In a large frying pan or wok heat the sesame oil. Add garlic and stir to brown, about 2 minutes. Add chicken pieces and cook over medium high heat until chicken pieces are no longer pink inside. Drain any excess juices. Set aside. Mix sauce ingredients, stirring after adding cornstarch to remove any lumps. Set aside. Once chicken is drained, add water chestnuts and peanuts. Pour in sauce and continue cooking on medium heat, stirring constantly, until sauce comes to a boil and thickens. Stir to to coat chicken evenly. Serve over steamed rice.

Gluten-Free Glazed Meat Loaf

Meat Loaf

1 1/2 lb lean (at least 80%) ground beef
1/2 cup crushed gluten free cracker crumbs
2 tablespoons milk
2 tablespoons gluten free ketchup
1 tablespoon gluten free Dijon mustard
1 teaspoon dried sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, finely chopped (1/3 cup)
1 egg

Glaze
1/2 cup gluten free ketchup
1 teaspoon gluten free Dijon mustard
1 tablespoon packed brown sugar

Heat oven to 350°F. In large bowl, combine all meat loaf ingredients. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan. In small bowl, combine all glaze ingredients. Spread over meat loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer inserted in center of loaf reads 160°F. Drain. Let stand 5 minutes before slicing. Makes 6 servings

Gluten-Free Chicken Pot Pie

2 tablespoons butter or margarine
1 medium onion, chopped
1 bag (12 oz) frozen mixed vegetables
1 1/2 cups cut-up cooked chicken
1 3/4 cups Progresso chicken broth
1 teaspoon seasoned salt
1/2 teaspoon dried thyme
3/4 cup milk
3 tablespoons cornstarch

Topping
3/4 cup Bisquick Gluten Free mix
1/2 cup milk
1 egg
2 tablespoons melted butter or margarine
1 tablespoon chopped fresh parsley

Heat oven to 350º. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
2 In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
3 Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean. Makes 6 servings

Gluten-Free Chicken and Dumplings

Chicken

2 1/2 cups Progresso chicken broth
1 1/2 cups cut-up cooked chicken
1 cup frozen mixed vegetables
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup milk
3 tablespoons cornstarch

Dumplings
3/4 cup Bisquick Gluten Free mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
1 tablespoon chopped fresh parsley

In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
2 In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
3 Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer. Makes 4 servings

Gluten-Free Skillet Chicken Divan

1 tablespoon butter or margarine
4 boneless skinless chicken breasts (about 1 lb)
Water called for on brown rice package for 1 cup uncooked rice
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup uncooked quick-cooking brown rice
3 cups frozen broccoli florets, thawed
1/2 cup shredded Cheddar or American cheese (2 oz)

Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned. Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with cheese; cover and let stand 5 minutes. Makes 4 servings

Gluten-Free Chicken Fingers

3/4 cup Bisquick Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted

Heat oven to 450°. Line cookie sheet with foil; spray with cooking spray. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center. Makes 4 servings

Gluten-Free Roasted Pork Chops and Vegetables

2 teaspoons parsley flakes
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 teaspoon coarse ground pepper
4 pork rib chops, 1/2 inch thick (1 pound)
Olive oil-flavored cooking spray
6 new potatoes, cut into fourths (3 cups)
4 ounces mushrooms, cut in half (1 1/2 cups)
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 medium tomato, cut into 8 wedges

Heat oven to 425º. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.

Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.

Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender. Makes 4 servins

Gluten Free Creamy Mushroom Pork Chops

4 slices gluten-free bacon, cut into 1-inch pieces
4 boneless pork loin chops, about 1/2 inch thick (1 1/4 lb), trimmed of fat
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
1/4 cup sliced green onions
1/2 cup gluten-free sour cream

In 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 1 tablespoon bacon fat from skillet. Sprinkle pork chops with garlic salt and pepper. Add pork chops to bacon fat in skillet over medium heat.

Cook pork 3 to 4 minutes, turning once, until lightly browned. Remove pork from skillet; set aside. Stir in soup and onions; heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Return pork to skillet. Cover; simmer 8 to 10 minutes, turning once, until pork is no longer pink in center. Remove from heat, stir in sour cream. Sprinkle with bacon and parsley. Makes 4 servings

Gluten-Free Sloppy Joe Pot Pie

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (15.5 oz) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 oz)
2 eggs, slightly beaten
1 cup milk
1 cup Bisquick Gluten Free mix

Heat oven to 400°. Lightly grease bottom only of 8-inch square (2-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is browned; drain. Stir in sloppy joe sauce and cheese. Spoon into baking dish. In medium bowl, stir together remaining ingredients until blended. Pour over beef mixture. Bake about 30 minutes or until golden brown. Makes 6 servings

Gluten-Free Southwest Roasted Chicken

1 whole broiler-fryer chicken, 3 pounds
1/4 cup butter or margarine, melted
2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
2 garlic cloves, finely chopped

Heat oven to 375º. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.

Gluten-Free Meat Lover’s Pizza

1 1/3 cups Bisquick Gluten Free mix
1 teaspoon dried basil leaves
1/2 cup water
1/3 cup vegetable oil
2 eggs, beaten
2 cups gluten-free shredded mozzarella cheese (8 oz)
1/2 lb gluten-free bulk Italian pork sausage
1 large onion, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
1 can (8 oz) gluten-free pizza sauce
2 oz gluten-free sliced pepperoni

Heat oven to 425°. Spray 12-inch pizza pan with cooking spray (without flour). In medium bowl, stir Bisquick mix, basil, water, oil and eggs until well blended. Spread in pan. Sprinkle with 1/2 cup of the cheese. Bake 15 minutes or until cheese turns golden brown.

Meanwhile, in 10-inch skillet, cook sausage, onion and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are tender. Remove from heat; drain if necessary. Spread pizza sauce over partially baked crust. Top with pepperoni and sausage mixture. Sprinkle with remaining 1 1/2 cups cheese. Bake 10 to 15 minutes or until cheese is melted. Makes 6 servings

Gluten-Free Basil Penne with Asparagus and Feta

2 cups uncooked gluten free penne pasta (6 oz)
1 lb fresh asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 can (15 oz) Progresso cannellini beans, drained, rinsed
1 1/2 cups halved grape or cherry tomatoes
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
2 tablespoons fresh lemon juice
1/2 teaspoon coarse sea salt
1/4 teaspoon coarse ground black pepper
1 package (6 oz) gluten free crumbled tomato-basil feta cheese

Cook and drain pasta as directed on package, adding asparagus during last 3 minutes of cooking time (don’t overcook pasta). Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook garlic in oil about 3 minutes, stirring occasionally. Add beans, tomatoes, basil, lemon juice, salt and pepper; toss gently. Stir cooked pasta and asparagus into skillet. Cook about 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese. Makes 4 servings

Gluten-Free Grilled Pepper Steak with Honey Onions

Pepper Rub
2 tablespoons cracked peppercorns
1 1/2 teaspoons dried thyme leaves
1 teaspoon ground cumin
1 teaspoon garlic salt

Steak and Onions
1 tablespoon olive or vegetable oil
6 beef t-bone or rib eye steaks, 3/4 to 1 inch thick (about 3 pounds)
3 medium onions, cut into 1/2-inch slices
2 tablespoons honey

Heat coals or gas grill for direct heat. Mix all Pepper Rub ingredients. Lightly brush half of the oil on both sides of beef. Press rub mixture onto both sides of beef. Let stand 15 minutes. Lightly brush remaining oil on onion slices. Cover and grill beef and onions 4 to 5 inches from medium-high heat 10 to 12 minutes, turning once, until beef is medium doneness. Brush honey on onions. Serve onions with beef. Makes 6 servings

Gluten-Free Harissa Roasted Sweet Potato Tacos

Potato Filling
2 medium sweet potatoes, peeled, cut into 1/2-inch cubes (4 cups)
1 to 2 tablespoons harissa chili paste
1 tablespoon olive oil
1/2 teaspoon salt

Herbed Salad
1/2 cup gluten-free crumbled feta cheese (2 oz)
1/4 cup chopped fresh parsley
Finely grated peel of 1 medium lemon (2 to 3 teaspoons)

Tortillas and Toppings
1/2 cup uncooked quinoa, rinsed
2 teaspoons olive oil
6 gluten-free corn tortillas, heated as directed on package
1/2 cup Greek Fat Free plain yogurt

Heat oven to 425°. In medium bowl, toss Potato Filling ingredients, coating pieces evenly. Arrange on ungreased large cookie sheet. Bake 25 minutes; stir. Bake 15 to 20 minutes longer or until golden brown and crispy.

Meanwhile, mix Herbed Salad ingredients, stirring well; set aside. In 2-quart saucepan, heat 2 cups water to boiling. Add quinoa; cook 10 minutes. Drain well. Arrange on another ungreased cookie sheet; toss with 2 teaspoons oil. Place cookie sheet of quinoa in oven with sweet potatoes during last 10 minutes of bake time to toast lightly, stirring once. Fill each tortilla with potato filling, salad, a dollop of yogurt and 1 tablespoon toasted quinoa. Makes 6 servings

Gluten Free Spicy Orange Chicken

Batter:
1 1/4 cup garbanzo flour
1/4 cup white rice flour
1/4 tsp baking powder
1 tsp salt
1/2 tsp vegetable oil
1 cup water

Sauce:
Juice and zest of 2 oranges
2 Tbsp gluten free soy sauce
1 Tbsp freshly grated ginger
2-3 cloves garlic, pressed
1 tsp hot pepper flakes
1 Tbsp rice vinegar
1/2 cup honey
2 tsp corn starch

Chicken:
3 large chicken breasts, trimmed and cut into chunks
1/4 cup additional garbanzo bean flour

Start heating your oil to 375 – you’ll want at least 2-3″ of oil in your pot or deep fryer. In a large bowl, combine flours, baking powder, salt, and vegetable oil. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.

In a medium saucepan, whisk all sauce ingredients together until smooth. Heat over medium, simmer until it thickens slightly. Remove from heat, set aside while you fry the chicken.

Toss chicken chunks with additional garbanzo flour, then dredge in the batter. Carefully transfer a few battered chicken pieces to the preheated oil. Fry for a few minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried chicken to paper towels.

Once all chicken is fried, toss with spicy orange sauce, serve immediately.

Gluten Free Orange-Glazed Roast Turkey with Gluten-Free Cranberry-Orange Stuffing

Cornbread
3/4 cup cornmeal
1/2 cup tapioca flour
1/4 cup white rice flour
1/4 cup sweet white sorghum flour
1/4 cup potato starch flour
2 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon guar gum
1 1/4 cups almond milk, soymilk or regular milk
1 teaspoon cider vinegar
1/3 cup sugar
2 eggs
1/4 cup ghee (measured melted)

Stuffing
1/3 cup butter or margarine
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, finely chopped (1 cup)
3/4 cup dried cranberries
4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried sage leaves
2 teaspoons grated orange peel
1 1/4 cups gluten free Progresso chicken broth (from 32-oz carton)
1/2 cup chopped pecans, toasted

Turkey
1 whole unbasted turkey (12 lb), thawed if frozen
2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted

Glaze
1/2 cup gluten free orange marmalade, melted

Heat oven to 400°. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour). In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, 1 teaspoon salt, the xanthan gum and guar gum. In large bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.

Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Cut into cubes; set aside. Reduce oven temperature to 325°.

In 10-inch skillet, melt 1/3 cup butter over medium heat. Cook celery and onion in butter about 3 minutes, stirring occasionally, until crisp-tender. In large bowl, mix cornbread cubes, celery mixture and remaining stuffing ingredients.

Stuff turkey just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail, or tie together with heavy kitchen string, then tie to tail.

In small bowl, combine 2 teaspoons sage, 1 teaspoon salt and the pepper; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

Roast uncovered 3 to 4 hours. After about 2 hours of roasting, cut band of skin or string holding legs. Place tent of foil loosely over turkey when it begins to turn golden. Brush marmalade on turkey about 20 minutes before turkey is done. Thermometer will read 165°F when turkey is done, and drumsticks should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. Let stand about 15 minutes for easiest carving. Brush again with marmalade before carving. Makes 12 servings

Gluten Free Italian Chicken Pesto Pot Pie

Filling
2 cups diced cooked chicken
1 medium red bell pepper, chopped (1 cup)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon Bisquick Gluten Free mix
1/2 teaspoon salt
1/4 teaspoon pepper

Topping
3/4 cup Bisquick Gluten Free mix
1 cup gluten free shredded Parmesan cheese (4 oz)
1/3 cup milk
1 egg, beaten
2 tablespoons gluten free basil pesto

Heat oven to 350°. In ungreased 2-quart microwavable casserole, mix chicken, bell pepper, tomatoes, 1 tablespoon Bisquick mix, the salt and pepper. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until bubbly.

In small bowl, stir 3/4 cup Bisquick mix, 1/2 cup of the cheese, the milk, egg and pesto until well blended. Drop mixture by small spoonfuls over chicken mixture. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 25 minutes or until cheese begins to turn golden brown. Makes 4 servings