Gluten-free Sausage Alfredo Recipe

by Sandy Kirby Quandt

Pilot whipped up this delicious gluten-free one dish Sausage Alfredo meal the other night. It’s simple and quick.

  • 1 pound package smoked sausage
  • 8 oz gluten-free pasta, cooked, drained
  • 2 cups heavy cream
  • 1 – 2 tsp salt-free Cajun seasoning (salt to taste)
  • 1/2 cup grated Parmesan cheese

Prepare gluten-free pasta according to package directions. Drain and set aside.

 

Saute sausage for 5 minutes.

 

Add cream and Cajun seasoning and boil. Reduce heat. Simmer 3-4 minutes or until mixture begins to thicken.

Stir in Parmesan cheese.

 

Add pasta and toss.

Enjoy!

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I wish you well.

Sandy

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Gluten-free King Ranch Chicken Mac and Cheese Recipe

by Sandy Kirby Quandt

Pilot made this delicious gluten-free King Ranch Chicken Mac and Cheese dish and I had to share the recipe with you. One thing we noticed is this dish was a little on the salty side for our taste. Possibly it was the cheese product, or the soup. Not sure, but if you are on a restricted salt diet, something to take note of.

  • 8 oz gluten-free noodles (I used Schaar)
  • vegetable oil to add to water for noodles
  • 2 Tbsp butter
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 10 oz can diced tomatoes and green chilies (I used Rotel)
  • 8 oz package pasteurized prepared cheese product, cubed (I used Velveeta)
  • 3 cups chopped cooked chicken ( store-bought pre-cooked works fine)
  • 10 3/4 oz gluten-free cream of chicken soup (I use Pacific)
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 6 oz shredded Cheddar cheese

Preheat oven to 350 degrees F.

Prepare pasta according to package directions. Add several tablespoons of vegetable oil to water to keep pasta from sticking together.

Melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper. Saute 5 minutes or until tender.

Stir in tomatoes and prepared cheese product. Cook. Stirring constantly. 2 minutes or until cheese melts.

 

Stir in chicken, next 4 ingredients, and hot cooked pasta until blended.

 

Spoon mixture into a lightly greased 10-inch cast-iron skillet, or 11X7-inch baking dish. Sprinkle with shredded Cheddar cheese.

 

Bake at 350 degrees F for 25-30 minutes or until bubbly.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-free Ham and Cheddar Not-So-Impossible Pie

by Sandy Kirby Quandt

Once again, Gluten-free Bisquick mix creates an easy, delicious impossible pie. This is a wonderful recipe for left-over ham.

  • vegetable oil cooking spray for misting the pan
  • 1 1/2 cups chopped ham
  • 1 cup pre-shredded sharp Cheddar cheese
  • 1/2 cup gluten-free Bisquick mix
  • 1 cup milk
  • 2 large eggs
  • chopped green onion, optional

Preheat the oven to 400 degrees F.

Mist a 9-inch glass pie pan with vegetable oil spray. Sprinkle the ham, then the cheese over the bottom of the pie pan.

Whisk together the Bisquick, milk, and eggs and onions, if using, in a small bowl, then pour this evenly over the ham and cheese.

Bake the pie until it is golden brown and firm to the touch, 20-25 minutes. Remove from the oven and let it cool 5 minutes. Cut into wedges and serve.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Mexican Lasagna Recipe

By Sandy Kirby Quandt

  • Vegetable oil spray for misting the baking dish
  • 1 lb lean ground beef
  • 2 cups frozen, canned, or fresh corn kernels
  • 15 oz tomato sauce
  • 1 cup salsa
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 16 oz small curd cottage cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 clove crushed garlic
  • 12 corn tortillas – 8 inches in diameter
  • 1 cup shredded cheddar cheese

Preheat oven to 375 degrees F. Mist a 13X9 inch glass baking dish with vegetable oil spray.

Crumble the beef into a large nonstick frying pan and place it over medium heat. If the beef is so lean it sticks to the pan, add a little vegetable oil. Cook the beef, stirring until it is cooked through and browned. 5 to 6 minutes. Drain off any fat.

Add the corn, tomato sauce, salsa, chili powder, and cumin. Stir to combine.

Let the beef mixture simmer over medium-low heart 2 to 3 minutes.

Meanwhile, place the cottage cheese, eggs, Parmesan cheese, oregano, and garlic in a medium size bowl. Stir to combine.

To assemble the lasagna, overlap 6 corn tortillas in the prepared baking dish. Spread half of the beef mixture evenly onto the tortillas. Spoon all of the cottage cheese mixture on top of the beef and spread it out evenly.

Layer the remaining corn tortillas over the beef.

Top the tortillas with the remaining beef mixture. Cover the dish with aluminum foil and place in the oven.

Bake the lasagna until it heats through, 30 to 35 minutes.

Remove the dish from the oven, remove the foil, sprinkle the cheddar cheese over the top, replace foil, and let the lasagna rest for 20 minutes before serving.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Crock Pot Scalloped Potatoes and Chicken Recipe

By Sandy Kirby Quandt

Here is the recipe for a tasty gluten-free, one-dish slow-cooker meal that is a cinch to make.

  • 1/4 cup chopped green peppers
  • 1/2 cup chopped onions
  • 2 carrots, peeled and sliced
  • 1 1/2 cups diced Velveeta cheese
  • 7-8 medium potatoes, sliced
  • salt and pepper to taste
  • 1 teaspoon Rosemary
  • 10 3/4 oz gluten-free cream of celery soup
  • 1 soup can milk
  • 3-4 boneless, skinless chicken breasts, or whatever chicken part you like

Place layers of green peppers, onions, cheese, and potatoes in slow cooker.

Sprinkle Rosemary, salt and pepper over chicken and lay on top of potatoes.

Combine soup and milk, pour into slow cooker.

Cover and cook on Low 8-9 hours. Test that potatoes are soft. Just before ready to serve, cook carrots in microwave 2 minutes. Add to slow cooker.

Enjoy!

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I wish you well.

Sandy

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