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

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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

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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

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Gluten-free Chicken Kabobs with Feta-Cucumber Salsa Recipe

by Sandy Kirby Quandt

This gluten-free Chicken Kabobs with Feta-Cucumber Salsa recipe combines cucumbers and tangy feta cheese to make a delicious addition to garlicky grilled chicken. Chunks of firm fish such as swordfish or salmon can be substituted for the chicken, if you prefer.

2 1/2 pounds boneless skinless chicken breast, cut into 1-inch chunks
4 garlic cloves, finely chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon coarse sea salt, divided
Juice and zest of 1 lemon, divided
1 large cucumber, peeled, seeded, and roughly chopped
1/4 pound (about 1 cup) crumbled feta cheese
1/3 cup finely diced red onion
1/4 cup finely chopped fresh parsley

 

In a large bowl, combine chicken, garlic, pepper, 2 tablespoons oil, 1/2 teaspoon salt, and all but 1 tablespoon of lemon juice and toss to coat.

Marinate at least 20 minutes or up to 8 hours.

 

Meanwhile, finely chop cucumbers. Transfer to a bowl and stir in feta, onion, parsley, lemon zest, remaining 1 tablespoon lemon juice, remaining 1 tablespoon oil, and remaining 1/4 teaspoon salt.

Cover and refrigerate up to 8 hours; bring to room temperature before serving.

Prepare grill for medium-high-heat cooking. Can also be broiled in oven. Thread chicken on metal, or well-soaked wood or bamboo skewers, and grill, turning frequently until browned and cooked through, 6 to 8 minutes.

 

Remove chicken from skewers, place on a platter and spoon feta-cucumber relish over 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 Chicken Kabobs with Feta-Cucumber Salsa recipe combines cucumbers and tangy feta cheese to make a delicious addition to garlicky grilled chicken. ” username=”SandyKQuandt”]

Gluten-free Taco Pie Recipe

by Sandy Kirby Quandt

Pilot found this yummy gluten-free Taco Pie recipe in one of the cookbooks Sissy sent us, Silver Anniversary Cookbook The Orlando DVA Outpatient Clinic Employee Association. The recipe is courtesy Barbara Hatch.

  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 1 1/4 oz envelope taco seasoning mix
  • 16 oz jar thick picante sauce
  • 1 egg, beaten well
  • 4.5 oz can chopped green chilies, do NOT drain
  • 1 frozen Gluten-free pie crust
  • 1 1/2 cup Monterey Jack shredded cheese, mixed with
  • 1 cup medium sharp Cheddar shredded cheese
  • 3/4 cup broken tortilla chips

Garnishes:

  • shredded lettuce
  • chopped tomatoes
  • green onions
  • sliced olives
  • sour cream

Saute beef and onion. Drain, if necessary.

Add taco seasoning and 1 cup picante sauce. Simmer 8 minutes, remove from heat and stir in the egg.

 

Sprinkle pie crust with 1 cup of the mixed cheeses. Top the cheese with the green chilies.

Pour beef mixture over the chilies.

 

Top beef with the remaining cheese.

Sprinkle tortilla chips over the cheese.

Bake on a preheated baking sheet at 350 degrees F. for 25 minutes.

Remove from oven and allow to cool for 10 minutes.

Cut pie into 6 slices and serve. Top with desired garnishes.

Enjoy!

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

I wish you well.

Sandy

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