Egg Free Dairy Free Muffin Salisbury Steaks

I love my recipe for Muffin Meatloaves so I decided to see if the same idea would work with salisbury steaks. They turned out perfectly moist and full of flavor. The leftovers freeze great and easily reheat in the microwave. If your family likes onions, these would be good with a packet of onion soup mix stirred in.

Muffin Salisbury Steaks


3 lbs ground beef
1 cup instant mashed potato flakes (I used Betty Crocker Potato Buds)
1 cup safe dry bread crumbs (I use homemade)
1 can beef gravy (I use Campbells)

Thoroughly combine all of the ingredients. Fill lined muffin cups almost full. Bake at 350 for 30 minutes or until cooked through.
*  If you would like to freeze leftovers, place the muffin pans in the freezer until the salisbury steaks are firm. Remove them from the pans and place them in Ziploc bags. Store in the freezer until ready to use. To reheat, microwave the amount you desire.

Egg Free, Dairy Free Potato Crumb Chicken

This is one of our favorite coatings for chicken.

Potato Crumb Chicken

1/2 cup safe bread crumbs (I use homemade)
1/2 cup safe mashed potato flakes (I use Betty Crocker Potato Buds)
3 lbs boneless skinless chicken, cut into nugget sized pieces or strips or any size desired

Combine the bread crumbs and mashed potato flakes in a wide bowl. Wet the chicken slightly with water, melted dairy free margarine or soy milk then roll the chicken in the mixture to coat completely. Place the coated chicken on a foil lined baking sheet. Bake at 400 for 30 minutes or until the chicken is cooked thorugh.
*  You can vary the amounts of the ingredients to make the amount you require, just make sure that you have equal amounts of bread crumbs and potato flakes.
*  Dry onion soup mix can also be added to the mixture.
*  I have a recipe for homemade bread crumbs posted 3/15/10 title croutons / bread crumbs.