The Main Thang – Delete Wheat with Christy Petty

Roasted Turkey(page 94 Throw the Wheat in the Sea)

1 Turkey ( If over 15 lb adjust flavoring UP) 1 Lemon 1/2 Cup butter melted 1 Onion peeled and quartered 1 Bunch Celery Rosmary sprigs or ‘bottled’ Thyme sprigs or ‘bottled’ Thaw turkey. Remove neck and giblets.(these are packed in both ends of turkey) Wash turkey. Preheat oven to •400 Squeeze lemon into turkey…

Chicken Pot Pie

1 Pastry shell 4 Chicken breast, boneless skinless 2 Tablespoons Cooking oil Salt and Pepper, to taste ⅓ Cup Butter ½ Cup Rice Flour 1 quarts Heavy cream 1 tablespoon Chicken base (Tones) ½ Cup Water 1 Tablespoons Garlic , minced ½ Onion, minced 1 Cup Green Beans, frozen fresh or canned 1 Cup Carrots, sliced Preheat oven 350 Divide pie crust in two and roll out both halves placing one half in greased 9×10 pan…

Chicken Tortilla Soup (Adjusted from Page 72)

1 lb Chicken, (3 frozen breast or 6 tenders) 1 15 oz can Rotel Tomatoes 3 Tablespoons Chili Powder 1/2 Cup, chopped Hatch Green Chilies 1 Onion, chopped 2 Tablespoons Garlic , minced 1 Tablespoons Chicken Base (Tones) 2 teaspoons Salt 4 Cups Water 1 can Corn 1 teaspoon Cumin 1 Tablespoons Cilantro, chopped Put all ingredients large pot on stove top. Cover and cook on low for 1 hour. (If water cooks down…

Chicken and Dumplings

2 Cups Rice Flour 2 Cups Cornmeal 4 Tablespoons Parmesan Cheese, grated 6 teaspoons Baking Powder 3 teaspoons Xanthan Gum 2 teaspoons Sage 2 teaspoons Thyme 1 teaspoon Salt 1 ½ Cups Milk ¾ Cup Vegetable oil 12 Chicken Tenders, OR 4 Chicken breast 3 quarts Chicken broth/water, from cooking chicken 1 Tablespoons Chicken base (Tones) Boil chicken in pot of water until cooked.Remove chicken and cut into bite sized pieces. Add chicken base to water. Bring water to 3 quarts. Pour…