Poppy Seed Chicken (Gluten/Dairy Free)

2 cups cooked chicken cut into bite size pieces

2 cups homemade cream soup

2 Tbsp. Earth Balance Butter

3 Tbsp. cornstarch

1 C soy milk or milk alternative

1 C gluten free milk free chicken broth

salt and pepper to taste

     1. Start melting butter in non-stick skillet over med heat.

     2. Slowly add the the chicken broth and milk alternative.

     3. In a separate bowl the add the cornstarch with 2-3 Tbsp. cold milk alternative

          Mix until the cornstarch is dissolved.

     4. Bring broth, butter, milk mix to a boil and add the cornstarch mixture.

     5. Stir constantly until thickened.

         If your mixture needs to be thicker, mix 1 tsp. cornstarch at a time with cold water.

6. Add salt and pepper to taste.

8 oz. Tofutti Sour Supreme or 8 oz thick canned coconut milk and 4 tbsp lemon juice.

1/2 C. chicken broth

Mix all above ingredients. Put into prepared 9 x 13 baking dish.

Topping:

1 stick of Earth Balance butter, melted

2 cups of Corn Flakes 

3 tsp. of poppy seeds

Crush Corn Flakes finely, mix with poppy seeds and sprinkle over the top of chicken mixture and then sprinkle with melted butter. 

Put into 350 degree oven and cook for 30-40 minutes or until bubbly.

Serve over pasta, rice, or mashed potatoes.

For a variety add peas.

Can be made in a crockpot too.

Spahetti Carbonara (Gluten, Dairy, and Egg Free)

1 tablespoon extra-virgin olive oil

2 large garlic cloves, lightly crushed

1 large onion diced

4 ounces diced pancetta

3/4 cup Cream Cheese Alternative

8oz Canned Coconut Milk

Salt

1 cup fresh or thawed frozen baby peas

1 package Corn Spaghetti Pasta

Freshly ground pepper

1.    Bring a large pot of water to a boil. In a large, deep skillet, heat the oil. Add the diced onion. Season the onion with salt and pepper to taste and sauté, stirring occasionally, for 6 minutes or until almost tender. Reduce the heat to medium-low and add the garlic.

2.    Continue to cook until the onion tender, about 5 minutes. Add the pancetta to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

3.    Pour off all but 2 tablespoons of the fat from the skillet. Add the coconut milk and cream cheese alternative and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl.

4.    Add salt to the pot of boiling water. Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.

5.    Add the spaghetti to the boiling water and cook until al dente; drain. Return the pasta to the pot and add the cream mixture, pancetta and peas. Season with salt and pepper and toss until the sauce coats the spaghetti. Transfer to bowls and serve immediately.