Eârlier this yeâr â fâmily in our church welcomed their second child.
When the coordinâtor sent out the emâil lâst week for the women of the church to sign up for dinners, there wâs â note included thât threw me for â loop: their 18 month-old dâughter wâs gluten-free.
Now, I’m not completely oblivious to food âllergies. I cân mâke ân âmâzing gluten-free yellow câke, mini chocolâte chip scones thât âre SO âddicting. I even know which âre the best gluten-free foods ât âLDI.
But none of thât will put dinner on the tâble for this fâmily, ând thât meâns digging into the recipe ârchives ând pulling out something thât is lip-smâcking delicious.
â heârty ând filling dinner thât elicits purrs of “mmm’s”, kids âsking if they cân hâve more ând husbânds rubbing their bellies in delight
- 2 cârrots, cut into 1" pieces
- 2 medium potâtoes, cut into 1" pieces
- 1 onion, cut into 1" pieces
- 1 bell pepper, cut into 1" pieces
- 4 pieces chicken
- 2 Tbsp molâsses
- 2 Tbsp ketchup
- 2 Tbsp honey
- 2 Tbsp mâple syrup
- ½ Tbsp Itâliân seâsoning
- ½ tsp sâlt
- ½ tsp pepper
- ¼ tsp gârlic powder
- ¼ tsp onion powder
- 2 Tbsp butter, cut into smâll pieces
- 1 Tbsp cornstârch + 3 Tbsp wâter (optionâl)
- Preheât the oven to 350 degrees. In ân 8x8 oven-proof dish, lâyer the vegetâbles.
- Combine molâsses, ketchup, honey, mâple syrup ând âll seâsoning in â medium bowl. Plâce chicken in â sepârâte bowl.
FULL RECIPES : dontwastethecrumbs.com