Gluten-free Butternut Squash Frittata Recipe

This delicious one-pan gluten-free butternut squash frittata can be served at any time. Because butternut squash is extremely hard to cut, if you can find pre-cubed squash, that’s the best way to go. Another option is to slice the squash in half length-wise, place in a dish with approximately 1/2 inch water, and microwave several minutes to soften enough to cube.

4 cups butternut squash cubes
1/2 red onion, cut into thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 large eggs
1/3 cup whole milk
2 tablespoons chopped fresh sage (or parsley)
1 cup grated Gruyère cheese

Preheat oven to 425°F.

Place squash and onion in a large, heavy cast-iron skillet or other ovenproof skillet and toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove skillet from oven and set aside to cool slightly.

In a large bowl, whisk eggs, milk, sage and remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper together. Pour into the skillet and return it to the oven.

Continue cooking until eggs are just about set, 6 to 7 minutes. Remove from the oven and sprinkle with cheese.

Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes.

Cool for a few minutes, cut into wedges, and serve.

Enjoy!

I wish you well.

Sandy

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Gluten-free Chili Rellenos Recipe

by Sandy Kirby Quandt

This super simple gluten-free Chili Rellenos recipe is not only easy to prepare, it is delicious.

  • 10 oz can whole green chilies
  • 2 cups shredded Cheddar cheese
  • 1/4 cup salsa, optional
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup gluten-free Bisquick

Preheat oven to 400 degrees F. Lightly grease 8″ X 8″ baking dish.

 

Open chili peppers lengthwise and remove seeds.

 

Lay chili peppers flat in baking dish, and sprinkle with shredded cheese. If desired, add salsa over cheese.

 

In mixing bowl, lightly beat egg with fork. Add milk and gluten-free Bisquick. Stir.

Pour mixture over peppers and cheese.

 

Bake 30 minutes, or until puffy and golden.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-Free Quick and Easy Vegetable Pie Recipe

by Sandy Kirby Quandt

This gluten-free vegetable pie is quick and easy to fix.

  • 1 10-oz package frozen mixed vegetables
  • 3 cloves garlic, crushed
  • Couple pinches Dried Basil and Dried Oregano
  • Dash Salt and Pepper
  • 1 10-oz gluten-free Cream of Celery soup OR Cream of Mushroom soup
  • 2 tablespoons milk
  • 1/2 cup shredded Cheddar Cheese
  • 1/2 8-oz bag frozen tater tots

Preheat oven to 375 degrees F.

Pre-cook frozen vegetables in microwave per package directions.

 

Lightly grease 8 X 8 baking dish. Mix together vegetables, garlic, herbs, salt and pepper in baking dish.

 

In a small bowl, stir soup with milk until smooth. Pour over vegetable mixture. Sprinkle cheese over vegetables.

 

Place tater tots on top of the cheese, making sure sides touch.

 

Bake for 30-45 minutes until tater tots are crisp and brown on top.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-free Crock Pot Sweet Georgia Ribs Recipe

by Sandy Kirby Quandt

This tasty gluten-free crock pot Sweet Georgia Ribs recipe is a cinch to make. Pilot cooked it in the crock pot, but you could cook the ribs on the grill for 15-20 minutes, if you wanted. To do that, put 1/2 of the sauce in a Ziploc-type bag for later, and 1/2 of the sauce over the ribs when you marinate them overnight. When ready to grill, throw out the sauce the ribs were marinated in, and baste with the rib-free bag of sauce the last 10 minutes of grilling.

  • 2 1/2 lb boneless country-style pork ribs
  • 15 oz can peaches in juice, drained
  • 15 oz can barbecue Sloppy Joe sauce
  • 1/4 cup brown sugar
  • 1/2 tsp hot pepper sauce
  • 1/2 tsp ground ginger
  • 2 tsp Worcestershire sauce

Mash the peaches in a bowl with a fork until pureed. Mix in the rest of the ingredients, except ribs.

 

Place ribs in container, pour sauce over the ribs, cover, and refrigerate overnight. (Pilot used a Pyrex casserole dish, but you could use a large Ziploc-type bag, if you wanted.)

 

To cook, place ribs and sauce in crock pot on low 8 hours until done.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-Free Tandoori Chicken with Vegetables Recipe

by Sandy Kirby Quandt

This delicious gluten-free Tandoori Chicken with vegetables recipe is easy to fix. If you’d like to save time, chop your vegetables before hand.

Chicken:

  • 1/4 cup gluten-free flour (G-f Bisquick can be used)
  • 2 tablespoons curry powder
  • 1/4 teaspoon each, salt and pepper
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon oil

Mix flour, curry powder, salt and pepper in a gallon-sized plastic zipper bag. Add chicken, close bag and shake to coat. Remove chicken from bag. Shake off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.

Sauce:

  • 3/4 cup plain low fat yogurt
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin

Mix sauce ingredients in a bowl and set aside.

 

Vegetables:

  • 1 yellow bell pepper
  • 2 medium tomatoes
  • 2 small cucumbers
  • gluten-free wraps

Coarsely chop bell pepper, tomatoes and cucumbers.

Cut chicken diagonally in 1/2 inch wide strips. Place a wrap on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce.

Enjoy!

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I wish you well.

Sandy

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