Gluten-free Crockpot Chicken Posole Recipe

This oh so good quick and easy Gluten-free Crockpot Chicken Posole Recipe can be doubled and frozen for later.

  • 1-2 tablespoons olive oil
  • 1 pound boneless chicken breasts, cut into 1-inch cubes
  • 1 14.5 oz can enchilada sauce
  • 1 15.5 can canned corn
  • 1 10 oz can diced tomatoes with chiles
  • 1 cup chicken broth
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder

Pour all ingredients into crockpot and mix.

Cook on high for 6 hours.

Serve with avocado and tortilla chips.

Enjoy!

You can find my September Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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Gluten-free Cabbage Patch Stew Recipe

I adapted this yummy gluten-free Cabbage Patch Stew recipe from Blind Pig and the Acorn. Pilot made dumplings to go with it, but we decided it’s better without them.

  • 1 pound ground beef
  • 2 medium onions, thinly sliced
  • 1 1/2 cups coarsely chopped cabbage
  • 1/2 cup chopped celery
  • 16 oz stewed tomatoes
  • 15 1/2 oz kidney, OR black beans
  • 1 cup water
  • 1 teaspoon pepper
  • 1 teaspoons chili powder

Cook and stir ground beef in Dutch oven until brown. Drain

Add onions, cabbage, and celery. Cook and stir until vegetables are light brown.

Stir in tomatoes, beans (with liquid), water, salt, pepper, and chili powder.

Heat to boiling. Reduce heat.

Cook uncovered over low heat 10 minutes.

Cover and cook an additional 10 minutes.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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Gluten-free Chicken Fruit ‘N Nut Salad Recipe

Here’s a tasty, easy to prepare gluten-free Chicken Fruit ‘Nut Salad recipe for those days when easy works best. This recipe can be served over salad greens, in a sandwich, or on its own.

  • 15 oz canned chicken, drained
  • 1 medium apple OR pear, cored and sliced
  • 1/2 cup seedless grapes cut in half
  • 1/2 cup ranch salad dressing
  • coarsely chopped walnuts for garnish

Mix first three ingredients together. Add ranch dressing. Top with walnuts.

That’s all there is to it.

Enjoy!

I wish you well.

Sandy

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You can find my June Inspire a Fire post here. Please stop by and read it.

Gluten-free Great Northern Bean Soup Recipe

Here is a hearty gluten-free soup recipe using Great Northern beans and a lot of vegetables. Delicious!

  • 1 pound Great Northern beans, washed and sorted
  • 2 1/2 quarts cold water, divided
  • 3 carrots, sliced
  • 3 celery ribs, sliced
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 14 1/2 oz  diced tomatoes (Pilot used Italian seasoned tomatoes.)
  • 2 bay leaves
  • 1 teaspoon basil
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Soak beans overnight in 2 quarts water.

Add remaining water to the softened beans and bring to a boil. Reduce heat and simmer for 30 minutes.

Add remaining ingredients. Simmer 60 minutes or until beans are tender.

Remove bay leaves and serve .

Enjoy!

I wish you well.

Sandy

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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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