Gluten-free Greek-style Shrimp Recipe

by Sandy Kirby Quandt

This gluten-free Greek-style shrimp recipe has loads of flavor blended together for the perfect meal.

  • 8 oz quinoa or rice
  • 1 small eggplant
  • 1 medium red onion
  • 1 1/2 cups shredded carrots
  • 3 tablespoons olive oil
  • 12 oz shelled and deveined shrimp, thawed if frozen
  • 1/4 teaspoon each salt and pepper
  • 5-6 oz baby spinach
  • 3/4 cup crumbled feta cheese

Cook quinoa or rice according to package directions. Set aside.

Cut eggplant in 1/4 inch thick rounds. Stack a few at a time, and cut into 1/4 inch wide strips. Cut onion in thin wedges.

 

Add oil in large nonstick skillet and heat over medium-high heat.

Add eggplant, onion and carrots. Cook, stirring occasionally, 4 minutes, or until eggplant is almost tender.

 

Stir in shrimp, salt and pepper. Cover and cook 2-3 minutes until shrimp are just cooked through.

 

Add spinach, stir until wilted.

Sprinkle with feta.

 

Spoon over quinoa or rice.

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 Baked Chicken Cordon Bleu Recipe

by Sandy Kirby Quandt

This gluten-free baked Chicken Cordon Bleu recipe is easy and fast to make. Plus, it’s delicious!

With this recipe you have a choice – buy uncooked chicken breast meat and cook it yourself, or purchase pre-cooked chicken breast meat. To save time and energy, Pilot purchased two packages of cooked, cubed deli chicken.

  • 4 cooked chicken breast cut horizontally in half
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry white cooking wine
  • 1/4 cup low fat sour cream
  • 1 tablespoon Dijon mustard
  • 4 oz thinly slice Swiss cheese
  • 4 oz thinly sliced ham
  • 6 small sprigs thyme

Heat oven to 425 degrees F.

Heat olive oil in a large skillet over medium heat.

Add onion, season with salt and pepper and cook, covered, stirring occasionally until tender, 6 to 8 minutes.

Stir in cooking wine and simmer until slightly reduced, about 1 minute.

Remove from the heat and stir in sour cream and mustard until blended.

Spoon half the sauce on the bottom of a shallow 2-quart baking dish.

Arrange the chicken, cheese and ham, overlapping, on top.

Spoon the rest of the sauce over and around the chicken and sprinkle with thyme.

Bake until cheese is melted and chicken is heated through. 10 to 15 minutes.

Enjoy!

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I wish you well.

Sandy

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Gluten-free New Orleans Red Beans and Rice Recipe

by Sandy Kirby Quandt

This gluten-free red beans and rice recipe isn’t difficult to make, it just takes time to cook.

It can be made ahead of time, which is what Pilot did, if you would like.

  • 1 lb small dry red beans
  • water for soaking the beans
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 ribs celery, chopped
  • 1 large green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 lb sliced smoked sausage
  • 2 bay leaves
  • about 2 quarts water
  • salt and pepper to taste
  • Tabasco hot sauce, if you’d like
  • 4 cups cooked rice

Place the red beans in a large stainless steel bowl and cover with water. (Make sure to pick through the beans before soaking. You’d be surprised how many tiny stones could be in the bag.)

Let soak overnight. To speed up the process, you can cover the beans with boiling water and soak them for at least 2 hours. Pilot soaked our beans overnight.

Drain the water and discard. Set the beans aside.

Place the olive oil in a large soup pot over medium heat. Stir in the onions, celery, green pepper, garlic, and sausage.

Cook, stirring, until the onion and pepper are soft. 5-6 minutes.

Remove the pot from the heat.

Add the drained beans and bay leaves to the pot along with enough water to cover the beans.

Place the pot over medium-high heat and bring the liquid to a boil.

Cover the pot and reduce the heat so the beans simmer until tender, 2-3 hours, adding more water as needed to keep the beans from sticking.

You can mash some of the beans in the pot with a potato masher to thicken the mix.

Season the beans with salt and pepper to taste. Add Tabasco hot sauce if you’d like.

Serve the beans over cooked rice.

Leftover beans can be refrigerated, covered, for up to 3 days.

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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