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!

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I wish you well.

Sandy

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Gluten-free Broccoli-Cheddar Soup Recipe

by Sandy Kirby Quandt

This yummy gluten-free broccoli-cheddar soup recipe is easy to make and sooo delicious.

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup gluten-free flour or gluten-free Bisquick
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.

Whisk in the gluten-free flour and cook until golden, 3 to 4 minutes.

Gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer.

 

Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.

 

Discard the bay leaves.

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

 

Ladle into bowls and garnish with cheese.

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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