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G-gluten/wheat free    

M-milk free     E-egg free    

S-Soy free       P-peanut free

N-nut free       C-corn free

F-fish and shell fish free

*Remember don't be afraid to experiment.  Use substitutions. Be creative to make a recipe work for you and your family. 

*Check for a new recipe every other month.  (starting in January)

 

Black Bean and Corn Casserole  

3/4 pound cubed skinless, boneless chicken breast (steamed or boiled)

1 Tbsp chili powder

tsp salt

tsp garlic powder

tsp cayenne pepper

1 (15 oz.) can black beans, rinsed and drained

1 (8.75 ounce) can sweet corn, drained

1/4 cup salsa

Water as needed (to prevent drying out)

1 cup shredded Mozzarella Vegan Gourmet Cheese Alternative or a permitted cheese (optional)

1 cups crushed plain tortilla chips  

Combine chicken, spices, beans, corn, salsa and water in a large skillet.  Heat over medium high heat, then cover and simmer for 10 minutes over medium low heat.  Put the chicken mixture into a 9x13 inch baking dish. Sprinkle top with cup of the permitted cheese and crushed tortilla chips.  Bake in a 350 degree preheated oven for 15 minutes. Add the other cup of permitted cheese.  Bake until the cheese is melted.

 

Copyright Julie Alverson 2005

Salt Lake City, Utah  84123