Category Archives: Gluten-Free Recipes

Gluten-free Navy Bean One Pot Recipe

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Navy Bean one potThis delicious gluten-free Navy Bean One Pot recipe is adapted from Molly Yeh’s Home is Where the Eggs Are, and comes by way of Joe Yonan The Washington Post.

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon salt, divided
  • 5 ounces baby spinach, chopped
  • 4 cloves garlic, pressed or finely grated, divided
  • 1/2 teaspoon dried oregano
  • Crushed red pepper flakes
  • 2.25 ounce can sliced black olives, drained and rinsed
  • 2-15 ounce cans Navy beans, drained and rinsed
  • 28 ounce can diced tomatoes
  • 1/4 cup cream cheese
  • 8 ounces shredded mozzarella, divided
  • 3/4 cup gluten-free panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • Handful torn fresh basil leaves

Preheat oven to 450 degrees.

Heat 2 tablespoons of the oil in a Dutch oven, or another large oven-safe pot, over medium-high heat.

Add the onion, bell pepper and 1/2 teaspoon of salt. Cook, stirring occasionally until soft, 8-10 minutes.

Add the spinach and cook, stirring, just until wilted.

Stir in half of the garlic, the oregano, and a pinch or two of crushed red pepper flakes. Cook, stirring about 1 minute.

Add the olives, beans, tomatoes and the remaining 1/2 teaspoon of salt. Increase the heat and bring to a boil. Reduce heat. Simmer uncovered, stirring occasionally about 10 minutes.

Stir in the cream cheese and a big handful of the mozzarella until melted. Sprinkle the remaining mozzarella on top. Cover completely.

In a small bowl, toss the gluten-free panko with the remaining 1 tablespoon of oil and the remaining garlic. Scatter over the mozzarella.

Bake for 12-15 minutes, or until the cheese is melted and the breadcrumbs are lightly browned.

Top with the Parmesan, basil, and a sprinkle of crushed red pepper flakes.

Enjoy!

I wish you well,

Sandy

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Gluten-free Hearty Sausage Breakfast Muffin Recipe

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sausage muffinThese tasty 4 ingredient gluten-free hearty sausage breakfast muffins are super simple to make.

  • 1 pound roll of breakfast sausage
  • 4 eggs
  • 1 cup sharp Cheddar cheese shredded
  • 1 cup gluten-free Bisquick baking mix

Preheat the oven to 350 F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.

Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.

In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, gluten-free Bisquick, and the fully cooked sausage. Mix well.

Fill the prepared muffin pan about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.

These taste best warm. We discovered they are even tastier with maple syrup drizzled over them. They can be frozen and reheated.

Enjoy!

I wish you well.

Sandy

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Gluten-free Sour Cream Banana Pudding Recipe

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bowl of banana puddingThis delicious gluten-free Sour Cream Banana Pudding recipe is adapted from my Aunt Alma’s recipe.

  • 1 large box instant vanilla pudding (You can also use 2 small boxes of banana cream pudding. That’s what I did.)
  • 2 1/2 cups milk
  • 8 oz sour cream
  • 1 1/2 boxes of gluten-free vanilla wafers
  • 4 or 5 large bananas
  • 8 oz container whipped topping

Mix pudding with milk. Beat two minutes.

Add sour cream and 1/2 of the whipped topping. Mix well.

Layer bananas, wafers, and pudding in a large dish.

Top with the remaining whipped topping.

Enjoy!

I wish you well.

Sandy

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Gluten-free Cream of Chicken with Rice Soup Recipe

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chicken rice soupNot only is this gluten-free Cream of Chicken with Rice soup tasty, it’s super simple to fix. Win-win!

  • 1 1/2 cups cooked rice
  • 4 cups chicken broth (If boiling chicken for this recipe, you can use the broth from that.)
  • 1 teaspoon minced garlic
  • 2 stalks celery, minced
  • 1 1/2 cups cooked chicken, finely diced (Or you can use a 12 oz can of chicken.)
  • 15 oz can cream-style sweet corn
  • 3/4 cup half and half
  • Pepper to taste

Make rice.

Bring the chicken broth to a boil in a 4 quart stock pot.

Add the garlic and celery to broth. Lower heat and cook for 10 minutes.

Add the chicken, corn, and rice. Cook for 10 minutes over medium heat.

Lower heat. Stir in the half and half.

Cook for 5 minutes, until heated through.

Enjoy!

I wish you well.

Sandy

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Gluten-free Brunswick Stew Recipe

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bowl of Brunswick Stew This super simple, tasty gluten-free Brunswick Stew is the perfect meal for those chilly nights.

  • 4 tablespoons butter
  • 3 cloves garlic minced
  • 1 large yellow onion chopped
  • 15 oz can fire roasted tomatoes, undrained
  • 4 cups chicken stock
  • 1 1/2 cups barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon Cayenne pepper
  • 1 1/2 lbs smoked pulled pork OR chicken
  • 8 oz frozen corn
  • 8 oz frozen lima beans
  • salt and pepper to taste

Saute onion and garlic in butter.

Stir in all other ingredients.

Bring to a boil.

Simmer 1 1/2 hours.

In Case You Missed It

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In case you missed it, here is the link to Tuesday, November 8, 2022’s post. Gluten-free Crock Pot Chocolate Peanut Candy Recipe.

I apologize for all the confusion pertaining to this post. Thank you for your patience as I work through this glitch.

The candy really is good. 🙂

Gluten-free Crock Pot Chocolate Peanut Candy Recipe

I wish you well.

Sandy

Gluten-free Crock Pot Chocolate Peanut Candy Recipe

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chocolate peanut candyAfter I tasted this gluten-free crock pot chocolate peanut candy our friend gave us, I knew I had to get the recipe to share with you.

The recipe is super simple. The crock pot does all the work. The hardest thing for me was finding enough muffin tins to hold all the candy. This recipe makes A LOT.

What I did was set the candy in the mini muffin liners in muffin tins for a few minutes, then transferred the candy to multiple cookie sheets and a pizza pan, while I filled up the muffin tins over and over.

If you place a clean kitchen towel over the crock pot under the lid, it will absorb any condensation, and keep it out of the candy.

  • 2 cups dry roasted peanuts
  • 1 cup chopped pecans
  • 1 ½ cups creamy peanut butter
  • 1 lb vanilla almond bark
  • 1 lb chocolate almond bark
  • 12 oz dark chocolate chips
  • ¼ cup sprinkles optional
  • Muffin tin
  • Mini Muffin liners

Add the almond bark, chocolate chips, peanut butter, peanuts, and pecans to your crock pot.

Cook on LOW for 2 hours or HIGH for 1 hour. Stir every 20 minutes.

Once candy is completely melted, give the mixture another stir.

Place the muffin liners into muffin tins. Doing this will help the muffin liners keep their shape.

Spoon two teaspoons of the chocolate mixture into each muffin liner.

Top with sprinkles, if using.

Place in the refrigerator for 1-2 hours until firm. Keep refrigerated.

Enjoy!

I wish you well.

Sandy

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Gluten-free 2 Ingredient Peanut Butter Fudge Recipe

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peanut butter fudgeThis extremely easy Gluten-free 2 Ingredient Peanut Butter Fudge recipe has made the rounds on the internet, but in case you missed it, here it is for you to try. Like I said, it’s extremely easy, and tasty too.

  • 1 (18 ounce) jar peanut butter
  • 1 (12 ounce) container whipped cream cheese frosting

Line an 8-inch square baking pan with waxed paper.

Spoon peanut butter and cream cheese frosting into a microwave-safe bowl. Stir to blend.

Heat in the microwave on high for 30 seconds. Stir mixture, and heat again for 30 seconds.

Stir once more until thoroughly blended.

Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

That’s all there is to it, folks. Super simple.

Enjoy!

You can find my October Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Caribbean Shrimp and Rice Recipe

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shrimp black beans and riceThis gluten-free Caribbean shrimp and rice recipe is fast, easy, filling, and oh so tasty. Perfect for a summer meal.

  • 1 medium ripe avocado, peeled and pitted
  • 1/3 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 medium mango, peeled and cubed
  • 1/2 cup salsa
  • 2 cups rice
  • 1 pound cooked shrimp

(If using uncooked shrimp, after tossing shrimp with seasoning, heat 1 tablespoon canola oil in large skillet over medium-high. Add shrimp. Cook 2-3 minutes until pink.)

  • 1 teaspoon Caribbean jerk seasoning OR Old Bay seasoning
  • 2 green onions, sliced
  • Lime wedges

In a small bowl, mash avocado. Add sour cream and salt until smooth. Refrigerate.

Prepare rice according to package directions.

In a small saucepan, combine beans, pineapple, mango and salsa. Heat through, about 5 minutes. Stirring occasionally.

Toss cooked shrimp with seasoning. Add to saucepan. Cook until shrimp are heated through, about 5 minutes.

Divide rice among 4 bowls. Top with shrimp mixture and green onions.

Serve with avocado cream and lime wedges.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Easy Scalloped Potatoes and Ham Recipe

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scalloped potato casserole

This delicious gluten-free easy scalloped potatoes and ham recipe is a one dish wonder with added frozen peas.

  • 2 boxes (4.7 oz each) gluten-free scalloped potatoes
  • 1 cup diced ham
  • 1 cup frozen sweet peas (no need to defrost first)
  • 4 cups boiling water
  • 1 cup half and half milk
  • 2 tablespoons dried chives
  • 1 cup shredded Cheddar cheese

Heat oven to 450°F.  Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, place both packages of potatoes and sauce mix from scalloped potatoes boxes, the ham, and frozen peas.

Pour boiling water and half and half over mixture and stir.

Stir in 1 tablespoon of the chives.

Pour mixture into baking dish. Spread evenly.

Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender.

Let stand 5 minutes. Sauce will thicken as it stands.

Top with remaining 1 tablespoon chives.

Enjoy!

You can find my June Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!