Gluten-free Creamy Cajun Chicken Pasta Recipe

by Sandy Kirby Quandt

Pilot wiped up this yummy Gluten-free Creamy Cajun Chicken Pasta recipe the other night. It can be adapted to use with pre-cooked chicken for a quicker meal, which is what he did.

  • 4 chicken breasts cut into 1/2-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 tablespoon plus 1 teaspoon no-salt Cajun seasoning
  • 1 medium red bell pepper, thinly sliced (about 1 cup)
  • 3 cups gluten-free chicken broth (this can be saved from boiling your chicken, if you prefer)
  • 8 oz gluten-free pasta
  • 1/2 cup heavy whipping cream

Heat chicken and garlic in a heavy pot over medium-high heat. Cook 6 to 8 minutes, stirring frequently, until chicken is no longer pink.

Add Cajun seasoning.

Add bell pepper; cook 2 to 3 minutes or until crisp-tender.

Remove chicken mixture from pan. Cover to keep warm.

Add broth to pan. Heat to boiling.

Add pasta; cook 8 to 10 minutes over medium-high heat, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

Stir in chicken mixture and cream. Cook 2 to 3 minutes or until thoroughly heated.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This yummy Gluten-free Creamy Cajun Chicken Pasta recipe can be adapted to use with pre-cooked chicken for a quicker meal. ” username=”SandyKQuandt”]

Gluten-free Ham and Vegetables Soup Recipe

by Sandy Kirby Quandt

This gluten-free ham and vegetable soup recipe is a super simple and delicious way to use left-over ham on a crisp fall day.

  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 carrots, sliced
  • 2 (14.5 oz) cans gluten-free vegetable broth
  • 2 cups diced, cooked ham
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup corn
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper

 

In a 2 quart stock pot, combine the onion, celery, carrots, vegetable broth ham, tomatoes, ground mustard and pepper.

Bring to a boil, lower heat, cover and simmer for 20 minutes, or until carrots are tender.

Stir in corn and cook until heated through.

Serve and enjoy.

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This gluten-free ham and vegetable soup recipe is a super simple and delicious way to use left-over ham on a crisp fall day.” username=”SandyKQuandt”]

Gluten-free Layered Pudding Dessert Recipe

by Sandy Kirby Quandt

This Gluten-free Layered Pudding Dessert has a thin cookie-like bottom layer, adds cream cheese and powdered sugar, then ends with a layer of pudding and whipped topping.

Yum!

  • 1 cup gluten-free flour
  • 1 cup chopped nuts (I used pecans)
  • 1 stick butter softened
  • 1 cup powdered sugar
  • 8 oz cream cheese softened
  • 9 oz container Cool Whip topping defrosted
  • 1 large box instant pudding (your favorite flavor)
  • 2 2/3 cup cold whole milk

 

Cream flour, 1/2 cup nuts, and butter together.

Spread in 9X12X2″ pan.

Bake at 375 degrees for 15 minutes, or until brown.

Let cool.

 

Cream together sugar and cream cheese.

Fold in 1 cup Cool Whip.

Spread on crust.

 

Mix pudding with milk and spread over cream cheese mixture.

 

Top with remaining Cool Whip and nuts.

Chill for at least 30 minutes.

There you have it. A delicious Gluten-free Layered Pudding Dessert.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This Gluten-free Layered Pudding Dessert has a thin cookie-like layer, adds cream cheese and powdered sugar, then ends with pudding and whipped topping. ” username=”SandyKQuandt”]

Gluten-free Hamburger Mashed Potato Casserole Recipe

by Sandy Kirby Quandt

This gluten-free hamburger mashed potato casserole recipe is similar to what some folks call shepherd’s pie. Regardless of what you call it, it is a tasty one-dish meal.

  • Package Idahoan instant garlic potatoes
  • 2 oz. extra-sharp Cheddar, coarsely grated
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, cut into 1/4″ pieces
  • 1 lb. ground beef
  • 1 tablespoon tomato paste
  • 1/8 teaspoon ground cinnamon
  • 1-2 tablespoon corn starch to thicken
  • 1 teaspoon thyme
  • 14.5 oz. can petite diced tomatoes, drained
  • 1 cup low-sodium beef or chicken broth
  • salt and pepper

Heat oven to 425 degrees F.

 

Make instant potatoes per package directions. Add Cheddar. Set aside.

 

Heat oil in a 10″ skillet. Add onion and carrots. Cook, covered, stirring occasionally for 6 minutes. Cover, stirring occasionally until just tender, 5 to 6 minutes.

 

Add the beef and cook, breaking it up until no longer pink. Add the tomato paste and cinnamon and cook, stirring for 1 minute.

Add the corn starch, thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring for 1 minute.

Add the tomatoes and broth and gently simmer until the liquid has nearly evaporated, 4 to 6 minutes.

 

Pour the beef mixture into a 2-quart casserole dish. Spoon the potatoes over the mixture. For a crispier topping use a fork to create ridges in the potatoes.

Bake until the potatoes are golden brown and slightly crisp, 15 to 20 minutes. Broil, if desired for a crisper top.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This gluten-free hamburger mashed potato casserole recipe is similar to what some folks call shepherd’s pie. Regardless of what you call it, it is a tasty one-dish meal.” username=”SandyKQuandt”]

Gluten-free Veggie Skillet Lasagna Recipe

by Sandy Kirby Quandt

This recipe delicious gluten-free veggie skillet lasagna recipe is adapted from the Good Housekeeping Skillet Suppers cookbook.

  • 2 tablespoons olive oil
  • 1 medium zucchini, sliced
  • 1 medium red pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 28 oz crushed tomatoes
  • 6 oz gluten-free no-boil lasagna noodles, broken into thirds
  • 1 cup part-skm ricotta cheese
  • 8 oz part-skim shredded mozzarella cheese
  • 1/4 teaspoon ground black pepper

 

In a deep 12-inch skillet, heat oil over medium-high heat until hot. Add zucchini, red pepper, onion, garlic and salt. Cook for 6 minutes, stirring.

 

Add tomatoes. Reduce heat to low.

Add noodles to sauce, making sure each piece is submerged.

Cover and cook for 15 minutes or until noodles are almost al dente, gently stirring twice.

 

Dollop ricotta all over top of noodles. Sprinkle mozzarella over ricotta.

 

Cover and cook for 10 more minutes or until cheese melts and noodles are al dente. Sprinkle with pepper.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”Gluten-free Veggie Skillet Lasagna Recipe” username=”SandyKQuandt”]