Gluten-free Calico Chicken Soup Recipe

Full of  delicious vegetables, this Gluten-free Calico Chicken Soup Recipe is perfect for a cold winter day. To save time, the vegetables can be minced the night before.

  • 3 tablespoons olive oil
  • 1 cup onion, minced
  • 2 celery stalks celery, minced
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cubed (canned chicken works well)
  • 14.5 oz can diced tomatoes
  • 1/2 cup carrots, diced
  • 6 cups gluten-free chicken stock
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon ground pepper
  • 1 teaspoon salt
  • 1/2 lb green beans, cut into 1 inch pieces
  • 1/2 cup fresh corn
  • 1 cup zucchini, diced
  • 1 small red pepper, minced
  • 2 tablespoons finely chopped parsley

In a 4 quart stock pot, heat the olive oil. Add the onion and celery and sauté for 5 minutes on medium heat.

Add the garlic and chicken and sauté, stirring often, for 10 minutes.

Add the tomatoes, carrots, chicken stock, ground thyme, pepper, and salt. Bring to a boil, lower heat, cover and simmer for 20 minutes.

Add the green beans, corn, zucchini, red pepper. Cover and cook for 10 minutes.

Stir in the parsley.

Enjoy!

I wish you well.

Sandy

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Gluten-free Cabbage Soup Recipe

The other day a friend gave me a huge cabbage from his garden. So what better to do with it than make delicious gluten-free cabbage soup? This recipe is super simple and makes six servings.

  • 1 1/2 tablespoons vegetable oil
  • 1 medium-sized onion, chopped
  • 2 stalks celery, chopped
  • 32 oz bottle V-8 juice (spicy works great)
  • 8 oz can tomato sauce
  • 1 chicken bouillon cube
  • 1 teaspoon garlic powder
  • 1 head cabbage, shredded

In a 4 quart stock pot, saute the onion and celery in the oil for 5 minutes.

Stir in the V-8 juice, tomato sauce, chicken bouillon cube and garlic powder.

Bring to a boil.

Stir in the shredded cabbage, reduce heat and simmer, covered, for 1 hour.

There you have it.

Enjoy!

I wish you well.

Sandy

Gluten-free Sausage and Egg Breakfast Casserole Recipe

by Sandy Kirby Quandt

Here is an easy gluten-free sausage and egg breakfast casserole recipe you can make ahead of time.

Serves 12

  • 2 (12 oz) pkg bulk pork sausage
  • 1 C chopped bell pepper
  • 1/2 C chopped onion
  • 3 C frozen hash brown potatoes
  • 2 C shredded Cheddar cheese
  • 1 C Gluten-free Bisquick mix
  • 2 C milk
  • 1/4 tsp pepper
  • 4 eggs

Heat oven to 400 degree F. Cook sausage, bell pepper and onion over medium heat, stirring occasionally. Drain. Combine sausage mixture, potatoes and 1 1/2 cup cheese in greased 13X9 baking dish.

Stir Bisquick mix, milk, pepper and eggs together. Pour into baking dish.

Bake uncovered 40-45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted.

Enjoy!

I wish you well.

Sandy

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Gluten-free Crock Pot Saucy Pork Loin

by Sandy Kirby Quandt

This Gluten-free Crock Pot Saucy Pork Loin recipe is super simple and amazingly delicious.

  • 1 tablespoon olive oil
  • 2 lb pork tenderloin
  • 1/2 cup gluten-free chicken broth
  • 1/3 cup gluten-free soy sauce
  • 1/4 cup white cooking wine
  • 1/4 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1/2 cup brown sugar
  • 2 cloves garlic, minced
  • 3 tablespoons cornstarch
  • 3 cup peeled potatoes, cut into 1″ cubes

Mix chicken broth, soy sauce, cooking wine, lemon juice Worcestershire sauce, mustard, brown sugar, garlic and cornstarch together until smooth.

Place olive oil in bottom of crock pot. Add tenderloin, then potatoes. Pour sauce over potatoes.

 

Cook on low heat for 8 hours.

Enjoy!

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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!

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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