Category Archives: Main Dish

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 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.

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!

Gluten-free Sausage, Eggs, and Cheese Breakfast Casserole Recipe

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sausage, egg, cheese casseroleThis delicious gluten-free sausage, eggs, and cheese breakfast casserole can be prepared the night before, refrigerated, and cooked the next day to save time.

  • 1 (12 oz) roll breakfast sausage
  • 2 C shredded Cheddar cheese
  • 6 eggs, beaten
  • 1 package gluten-free country gravy mix (we use Pioneer)
  • 6 slices gluten-free bread, cut into 1-inch cubes

Preheat oven to 325 degrees F.

Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Pour into 8-inch casserole dish.

Sprinkle cheese over sausage.

In medium bowl, make gravy per package instructions.

Beat eggs. Add to gravy. Beat with wire whisk until well blended.

Pour over cheese.

Arrange bread cubes evenly over mixture.

Drizzle butter over bread, if desired.

Bake, uncovered, 40 minutes or until knife inserted in center comes out clean.

Let stand 10 minutes before serving.

Enjoy!

You can find my April 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 Family Supper Casserole Recipe

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family supper casseroleI have made this gluten-free Family Supper Casserole recipe for decades, and I never get tired of eating it. I believe it’s the chili sauce that makes the difference.

  • 8 oz gluten-free spaghetti
  • 1 lb hamburger meat
  • 3/4 cup chili sauce
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups grated sharp Cheddar cheese (6 oz)
  • 1 1/2 cups milk

Preheat oven to 350 degrees F.

Cook spaghetti as package directs. Drain.

In large skillet, saute meat until no longer red.

Stir in 1/2 cup chili sauce, the oregano, salt, and pepper.

In well-greased 2-quart casserole, place half of the spaghetti, then half of the meat mixture. Sprinkle with half of the cheese. Add remaining spaghetti, meat, and cheese.

Pour milk over all.

Top with remaining 1/4 cup chili sauce.

Bake, uncovered, 35 minutes, or until milk is absorbed and cheese is melted.

Enjoy!

You can find my March 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 Lemon Butter Chicken Recipe

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lemon butter chicken over riceThis delicious gluten-free Lemon Butter Chicken recipe blends lemon and butter together to deliver a marvelous taste that’s hard to beat.

  • 4 boneless, skinless chicken breasts, sliced in half lengthwise
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbsp olive oil, divided
  • ¾ cup gluten-free flour
  • 4 Tbsp butter
  • 2 cloves garlic, minced
  • 2 lemons, thinly sliced
  • ¼ cup fresh lemon juice
  • ½ cup fresh parsley

Preheat oven to 350 degrees F. Pound chicken breasts with a mallet until all are an equal thickness. Sprinkle with salt and pepper.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. (It may take more oil to cook the chicken.)

Coat each chicken breast with gluten-free flour, shaking off any excess. Working in batches, place half of the chicken pieces in skillet and cook 3-4 minutes, then flip and cook 3 minutes longer. Transfer to a baking dish.

Heat remaining tablespoon of oil in skillet and cook remaining chicken. Place in baking dish.

Add butter and garlic to skillet and cook 30 seconds over medium-low heat.

Add lemon slices and lemon juice. Cook 2-3 minutes, flipping the lemons in the pan.

Pour lemon butter mixture over chicken.

Bake 15-20 minutes, or until internal temperature of chicken reaches 165 degrees F. Remove from oven and sprinkle with parsley if using.

Enjoy!

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

I wish you well.

Sandy

Gluten-free Fiesta Chicken Casserole Recipe

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This gluten-free Fiesta Chicken Casserole recipe contains chicken, pasta, corn, shredded cheese, and black beans. Delicious.

  • 2 1/2 cups uncooked gluten-free Rotini pasta
  • 2 1/2 cups cooked chicken
  • 2 cups shredded Cheddar cheese (or Mexican blend)
  • 15 oz can black beans, rinsed and drained
  • 15 oz can corn, drained
  • 1 cup sour cream
  • 1 cup salsa
  • 1 package Taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • cilantro and avocado for garnish

Heat oven to 350 degrees F. Grease 9X13 baking dish with cooking spray.

Cook pasta as per directions.

Combine sour cream, salsa, Taco seasoning, cumin, garlic powder, and onion powder.

Drain pasta. Add to sour cream mixture.

Add corn, beans, and chicken. Stir to combine.

Add 1 cup cheese.

Pour into baking dish.

Sprinkle remaining cup of cheese on top.

Cover with foil. Cook 20 minutes.

Remove foil. Cook additional 5 minutes.

Garnish with sour cream, salsa, cilantro, and avocado.

Enjoy!

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

I wish you well.

Sandy

Gluten-free King Ranch Chicken Recipe

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King Ranch ChickenThis gluten-free King Ranch Chicken blends shredded chicken with Rotel tomatoes, cheese, and sour cream to create a wonderful Mexican-flavored dish.

  • 1 pound chicken, chopped
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 10 oz can Rotel tomatoes
  • 8 oz shredded Cheddar cheese
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • 1 Tbsp vegetable oil
  • 2 Tbsp butter
  • 2 Tbsp corn starch
  • 5 cups tortilla chips
  • 2 green onions, chopped
  • chili powder

Preheat oven to 375 degrees F.

Chop chicken. Season with chili powder. Brown in hot oil.

Remove chicken from skillet.

Add butter, diced onion, and bell pepper. Soften.

Add chicken broth and simmer.

Mix corn starch in 2 Tbsp water until smooth. Pour mixture into skillet. Stir until thickened.

Drain the tomatoes and add to mixture.

Remove from heat.

Add chicken, sour cream and 1/2 of cheese. Stir well.

Layer tortilla chips and chicken. Top with remaining cheese.

Bake 15 minutes.

Top with green onions and serve.

Enjoy!

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

I wish you well.

Sandy

Gluten-free Taco Tater Tots Recipe

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This tasty gluten-free Taco Tater Tots recipe is easy to prepare.

  • 1 lb ground turkey OR beef
  • 1 package taco seasoning, divided
  • 1 cup chopped onion
  • 1 cup canned black beans, drained and rinsed
  • 1 cup Mexican blend shredded cheese
  • 2 cups frozen tater tots
  • nonstick cooking spray
  • sour cream, avocado optional

Preheat oven to 425 degrees F. In a large skillet brown ground meat with 2 Tbsp taco seasoning and onion. Add black beans and stir to combine.

Spread mixture into a 9-inch dish and top with cheese. Spray tater tots lightly with nonstick cooking spray and toss with remaining taco seasoning. Place tots on top of cheese.

Bake 20-25 minutes, until tots are crispy.

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!