Gluten-free Thanksgiving Recipes and Tips

Prep Time: 25 Min
Total Time: 45 Min
Makes: 10 servings

3 lb potatoes (about 8 medium), peeled and cut into pieces
2 cups sliced leek with some of green top (about 1 medium)
4 cloves garlic, peeled
3/4 teaspoon salt
1 cup Progresso® chicken broth (from 32-oz carton)
1/4 cup whipping (heavy) cream
1 tablespoon butter or margarine
Additional whipping (heavy) cream, heated, if desired
1 tablespoon chopped fresh chives

1. In 3-quart saucepan, place potatoes, leek, garlic, salt and broth. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender (do not drain). Mash potato mixture with potato masher or electric mixer on low speed.

2. In 1-quart saucepan, heat 1/4 cup whipping cream and the butter over medium heat, stirring occasionally, until butter is melted. Add cream mixture to potato mixture; continue mashing until potatoes are light and fluffy. Add additional heated whipping cream for desired consistency. Stir in chives.

Substitution Don't have whipping cream? Milk works just fine in this recipe, and it trims some of the calories, too.

Note: Leeks are usually grown in sand, which can become embedded in the tight rings. So separate the slices into rings and rinse well before cooking.

Do-Ahead: Make the potatoes ahead of time and put them in your slow cooker on the Low heat setting to keep warm for up to 2 hours.

Nutrition Information:

1 Serving (1 Serving)Calories 160(Calories from Fat 30);Total Fat 3 1/2g(Saturated Fat 2g,Trans Fat 0g);Cholesterol 10mg;Sodium 280mg;Total Carbohydrate 30g(Dietary Fiber 3g,Sugars 2g);Protein 3g;Percent Daily Value*:Vitamin A 8%;Vitamin C 10%;Calcium 2%;Iron 4%;Exchanges:2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:2;
*Percent Daily Values are based on a 2,000 calorie diet.

Source: http://www.liveglutenfreely.com/Recipes/Leek%20and%20Garlic%20Mashed%20Potatoes

Prep Time: 15 Min
Total Time: 8 Hr 15 Min
Makes: 6 servings

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes
1 1/2 cups applesauce
2/3 cup packed brown sugar
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 cup chopped nuts, toasted

1. Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.

2. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.

3. Sprinkle with nuts.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Did You Know If your home is this year's holiday gathering spot for family and friends, you can double or triple this recipe and cook it in a 5- to 6-quart cooker. And it will stay warm for second helpings.

Success Many varieties of sweet potatoes are available, but a true yam is not available in our supermarkets. The variety of sweet potatoes with dark orange skin is often labeled as "yams." The very light-colored sweet potatoes are not as sweet and are drier than the darker-skin ones. We like the darker-skin sweet potatoes (or "yams") for this dish because they not only make a richer-colored dish but also a tastier, sweeter one.

How-To To toast nuts, bake uncovered in ungreased shallow pan in 350ºF oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information:

1 Serving (1 Serving)Calories 350(Calories from Fat 110);Total Fat 12g(Saturated Fat 4 1/2g,Trans Fat 0g);Cholesterol 15mg;Sodium 90mg;Total Carbohydrate 56g(Dietary Fiber 5g,Sugars 37g);Protein 4g;Percent Daily Value*:Vitamin A 440%;Vitamin C 20%;Calcium 8%;Iron 8%;Exchanges:1/2 Starch;1/2 Fruit;2 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 1/2 Fat;Carbohydrate Choices:4;
*Percent Daily Values are based on a 2,000 calorie diet.

Source: http://www.liveglutenfreely.com/Recipes/Slow%20Cooker%20Sweet%20Potatoes%20with%20Applesauce

4 ounces softened cream cheese
15-ounce can creamed corn
3/4 cup thawed frozen corn
1/2 cup cornmeal
1/2 chopped onion
2/3 cup milk
3 tablespoons butter melted
1 egg, beaten
1 tablespoon sugar
1/2 cup shredded cheddar

Beat cream cheese, creamed corn, frozen corn, and cornmeal and set aside. In a small pan cook onion in a little oil until tender. Then add to cheese, corn mixture. Stir in milk, melted butter, egg, sugar, and cheddar cheese. Spread in a buttered 1-quart casserole dish and bake 45-50 minutes at 350 degrees. Let stand 10 minutes before serving.

Optional: Add a little zing by using grated Jalapeno (Pepper) Jack cheese instead of cheddar. If that's not hot enough, de-seed and thinly slice 1 or 2 fresh jalapeños and add to the batter.

Prep Time: 10 Min
Total Time: 50 Min
Makes: 6 servings

1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1 teaspoon gluten free soy sauce
Dash ground black pepper
2 tablespoons gluten free plain bread crumbs
2 bags (12 oz each) Green Giant® Valley Fresh Steamers%u2122 frozen cut green beans, thawed

1. Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs and green beans.

2. Bake about 40 minutes or until hot and bubbly.

Do-Ahead This casserole can be made ahead, covered and refrigerated until ready to bake. Don't forget to add a few extra minutes to the bake time since it will be cold when it goes in the oven.

Add Your Personal Touch Garnish recipe with your favorite nut - pine nuts, pecans for extra flavor and texture.

Optional Topping: Top with crushed potato chips for a gluten free sustitute to the usual french fried onions.

Nutrition Information (without toppings):

1 Serving (1 Serving)Calories 80(Calories from Fat 30);Total Fat 3g(Saturated Fat 1g,Trans Fat 0g);Cholesterol 0mg;Sodium 780mg;Total Carbohydrate 11g(Dietary Fiber 3g,Sugars 2g);Protein 2g;Percent Daily Value*:Vitamin A 10%;Vitamin C 4%;Calcium 4%;Iron 8%;Exchanges:0 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;2 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:1;
*Percent Daily Values are based on a 2,000 calorie diet.

Source: http://www.liveglutenfreely.com/Recipes/Details.aspx?recipeId=ca7b5d72-837e-4268-8600-246d01396db2

Prep Time: 45 Min
Total Time: 3 Hr 50 Min
Makes: 24 bars

1 box Betty Crocker® Gluten Free yellow cake mix
1/2 cup finely chopped pecans
1/2 cup butter, softened
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

1. Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.

2. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.

3. Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Information:

1 Serving (1 Bar)Calories 230(Calories from Fat 120);Total Fat 13g(Saturated Fat 7g,Trans Fat 0g);Cholesterol 50mg;Sodium 190mg;Total Carbohydrate 26g(Dietary Fiber 0g,Sugars 17g);Protein 2g;Percent Daily Value*:Vitamin A 40%;Vitamin C 0%;Calcium 2%;Iron 2%;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 1/2 Fat;Carbohydrate Choices:2;
*Percent Daily Values are based on a 2,000 calorie diet.

Source: http://www.liveglutenfreely.com/Recipes/Pumpkin%20Streusel%20Cheesecake%20Bars