Holiday Recipes for Special Diets

, a chef at the Hillendale Country Club, is no stranger to fine dining. Here, he shares two delicious holiday recipes for loved ones with special dietary needs.

Vegetarian/Fat-Free Stuffing

Ingredients:

-1 box fat-free restaurant style croutons

-1 14 oz. can vegetable broth

-1/2 pink lady apple (chopped)

-1/2 onion (chopped)

-2 carrots (chopped)

-1/2 tsp sage

-1/2 tsp basil

-1 tbsp cilantro

Directions:

1. Preheat oven to 350 degrees.

2. Empty box of croutons into a pan and toss in apple, onion and carrots.

3. Mix sage, basil and cilantro into vegetable broth and then pour over the contents in the pan.

4. Mix together. Be sure that the croutons are completely soaked with broth and spices.

5. Bake for 35 to 40 minutes. 

6. Remove from oven, mix and let cool for five minutes before serving.



Gluten Free Chicken Chesapeake

Ingredients:

-1 chicken breast

-1 whole egg

-1 egg yolk

-2 pinches of pepper

-3 tbsp of Worcestershire sauce

-1/2 red bell pepper

-1/2 green bell pepper (diced)

-3 tbsp of Old Bay

-3 tbsp spoons of mayonnaise

-1 pound of crabmeat

-moderate amounts of oil and butter

-mushrooms (optional)

Directions:

1. Take chicken breast and cut off all the fat.

2. Lay it down, cover with Saran wrap and pound with a meat hammer. Be careful not to pound the chicken too thin or it will tear.

3. Get a pan and heat up some oil or butter.

4. Once the oil/butter is hot, place the chicken in the pan.

5. Cook one side until golden brown and repeat with the other side.

6. In a large mixing bowl combine the whole egg, yolk, pepper, red and green bell peppers, Worcestershire sauce and Old Bay.

7. Mix in the mayonnaise.

8. Fold the crabmeat into the mixture.

9. Liberally pile the mixture on top of the chicken breast.

10. Cook in an oven at 450 degrees for about five to seven minutes or until the topping is golden brown.

11. Garnish with mushrooms, if desired.