Creamy Artichoke Dried Beef Chicken

Original recipe - Lois Breneman
Gluten-free and sugar-free

Make a thickened roux on the stovetop using real butter, gluten-free flour, coconut milk, salt, and spices to taste.  Melt butter, add flour, stir well, and gradually add milk, stirring constantly until the mixture is thickened.

I don't measure when making roux, but if you've made more than 1 1/2 cups, save the remainder for another recipe.  It freezes very well.  When I make roux I make a large pan of it to freeze in small containers to use in place of cream soups in a can made with gluten and MSG.

To the thickened roux add:
1 large onion, chopped, and sauteed
1 small jar of artichokes, chopped, juice included
1 small jar of dried beef, chopped fine
8 oz. cream cheese, softened
Stir until mixed and the cream cheese is smooth.

Place in a baking dish:
6-8 chicken breasts, boneless and skinless (natural is best)

Evenly spread the creamy mixture over the chicken breasts.

Bake at 350° for 35 minutes or until the chicken is cooked through (no pink flesh).

Sprinkle fresh chopped parsley, dill, or rosemary over the top and serve.

Smashed Chickpea & Avocado Salad Sandwich

https://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/

 

 

 

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!

 

yield: SALAD FOR 3-4 SANDWICHES

 

prep time: 10 MINUTES

total time: 10 MINUTES

INGREDIENTS:

• 1 (15 ounce) can chickpeas or garbanzo beans
• 1 large ripe avocado
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chopped green onion
• Juice from 1 lime
• Salt and pepper, to taste
• Bread of your choice 
• Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

DIRECTIONS:

1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.