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!

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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 Grasshopper Bars Recipe

by Sandy Kirby Quandt

If you love chocolate and mint together, these Gluten-free Grasshopper Bars are for you. This recipe is involved, but worth the effort.

  • 1/2 c. milk
  • 3 c. mini marshmallows
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons plus 1 cup heavy cream
  • 2 teaspoons pure peppermint extract (if you want it really minty, use 1 tablespoon instead of 2 teaspoons.)
  • 1 teaspoon pure vanilla extract
  • 6 to 8 drops liquid green food coloring (optional)
  • Crust
  • 34 gluten-free chocolate wafer cookies (I used a box of Kinnikinnick brand chocolate animal crackers.)
  • 6 tbsp. unsalted butter, melted
  • Topping
  • 3/4 c. heavy cream
  • 6 oz. bittersweet chocolate, finely chopped (You can use chocolate chips, but the bittersweet chocolate works best.)

 

In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour.

 

Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate. (If you don’t have a food processor, put the cookies in a plastic bag and crush to make crumbs. Combine butter with a fork.)

 

Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.

 

Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.

 

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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[bctt tweet=”If you love chocolate and mint together, these Gluten-free Grasshopper Bars are for you. This recipe is involved, but worth the effort.” 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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Gluten-free Avocado Fajita Chicken Salad Recipe

by Sandy Kirby Quandt

This refreshingly tasty Gluten-free Avocado Fajita Chicken Salad Recipe is simple to make and full of flavor.

  • 1 package frozen chicken fajita meat
  • 2 ripe Beefsteak tomatoes, diced
  • 1/2 cup Kalamata olives
  • 1 cup canned chick peas, drained
  • 2 ripe avocados, sliced
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • 1/2 cup vinaigrette dressing
  • corn chips

Heat chicken fajita meat until warm per package directions.

Place diced tomatoes, drained chick peas, and olives in a large bowl.

Add parsley and paprika.

Gently toss in vinaigrette.

Place in serving bowls. Top with sliced avocado and fajita meat.

Add corn chips crumbled or whole.

Enjoy!

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 Sunday, Tuesday, and Thursday. Thanks!

[bctt tweet=”This refreshingly tasty Gluten-free Avocado Fajita Chicken Salad Recipe is simple to make and full of flavor.” username=”SandyKQuandt”]