Each time we plan a lunch to share. Today's meal is Chicken Enchiladas, Southwestern Chicken Chili and Gluten-Free Cornbread.
Gluten-Free Cornbread (recipe from King Arthur Flour website)
1 1/2 c. corn meal
1 1/2 c. gluten free multi-purpose flour
1/4 c. buttermilk powder
2 T. King Arthur's cake enhancer (optional)
1 T. baking powder
3/4 t. salt
1 t. xanthan gum
1/2 t. soda
Whisk the dry ingredients together.
In Mixer Bowl, whisk together:
5 T. melted butter or oil
1/2 c. brown sugar
1 1/2 c. water
1 T. vinegar
3 large eggs
Start adding dry mix to wet mix, 1 cup at a time. When all added, beat 2-3 minutes. Grease 9" square pan. Pour mixture into pan and smooth with wet fingers or flat spatula. Allow cornbread to sit 10 minutes. Bake at 350 degrees Fahrenheit for 25-30 minutes.
Southwestern Chicken Chili (recipe from my sister's friend, Becky)
1 Rotisserie Chicken
1 can chicken broth
1 jar Newman's Own Black Bean & Corn Salsa (this is a must)
1 large jar Northern Beans
8 oz. shredded pepper jack cheese (for gluten-free, purchase block of pepper jack cheese, shred)
Shred Rotisserie Chicken, place all ingredients in crock pot. Cook until cheese melts.
|Don't forget, this is the key ingredient|