Gluten-free Matzo Pizza Recipe

by Sandy Kirby Quandt

This super simple gluten-free matzo pizza recipe is quick and tasty.Β  Pilot improvised with this, so the recipe quantities are “estimations”. Adapt to your taste.

  • Gluten-free Matzo
  • Olive oil
  • 2 cups Shredded Mozzarella
  • Crumbled Feta Cheese
  • Jar of Pesto
  • 1 large tomato, or grape tomatoes
  • Grated Parmesan cheese

Preheat broiler. Lay 4 sheets matzo pale side up on a baking sheet. (Do this in as many batches as necessary.)

Brush evenly with olive oil.

Broil 1 minuter or until golden brown.

Top each matzo evenly with 1 1/4 cups shredded mozzarella. Sprinkle with crumbled Feta.

Broil 1 minute or until cheese melts.

Spread each matzo with 1/4 cup pesto.

Top evenly with tomato thinly sliced. (If you use grape tomatoes like Pilot did, slice tomatoes in half.)

Sprinkle with 1/2 cup shredded mozzarella.

Broil 1 minute or until cheese has melted and starts to brown.

Serve with grated Parmesan, if desired.

Enjoy!

I wish you well.

Sandy

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Gluten-free Sausage Noodle & Apple Casserole Recipe

by Sandy Kirby Quandt

Pilot adapted this gluten-free sausage & apple casserole recipe from a cookbook I found during our trip to the World War II museum in New Orleans, Louisiana, titled, “Cooking On the Home Front” with favorite recipes of the World War II years by Hugh and Judy Gowan.

  • 1 pound sausage links
  • 3 cups gluten-free elbow macaroni noodles, cooked
  • 1 cup sweetened applesauce
  • 2 teaspoons lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated cheddar cheese

Prick the sausage well with a fork, lay them in a pan, and bake at 400 degrees F for 25 minutes, or according to package directions. Turn once of twice to brown evenly. Drain, reserving 2 tablespoons of the drippings.

Stir 2 tablespoons of the pork drippings into the noodles and arrange half of them in a greased medium casserole. (For a healthier meal, eliminate the drippings.)

Combine the applesauce, lemon juice, and nutmeg, and pour on top of the noodles.

Add the rest of the noodles and lay the sausages on top.

Sprinkle with cheese and bake 20 minutes at 350 degrees F, uncovered.

Enjoy!

I wish you well.

Sandy

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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.

chilies-rellenos

Enjoy!

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I wish you well.

Sandy

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Gluten-free Can Can Chicken Recipe

by Sandy Kirby Quandt

Using canned chicken and soup, here is a gluten-free chicken recipe for a super simple, very tasty one dish meal I thoroughly enjoy fixing and eating.

Pilot recently went out of town for business. Those of you who follow this blog know I am not the cook around here. Pilot is. So with him out of town, I had three options.

  1. Go out to eat
  2. Fix a frozen dinner
  3. Cook something I used to cook before Pilot and I married

(If Sissy and Chief lived close by, I would have a fourth option. Invite myself to their house for dinner. πŸ™‚ )

I opted for door number three.

If you’ve paid attention to any of the recipes on this blog, you’ll also notice they have more pictures. Like I said … Pilot is our chef. He likes to cook multiple step recipes. Not me.

So the pictures you see are the steps it takes to make Can Can Chicken.

  • 2 cans (12 oz each ) gluten-free cream of chicken soup (I use Pacific and it comes in a box)
  • 2 cans (12 oz) chicken
  • 1 1/3 cup minute rice
  • 8 oz water (You could use the water from the cans of chicken for this)
  • Gluten-free French fried onions, or gluten-free rice chow mein noodles (The onions really do make the dish. I’ve noticed stores are more likely to have the gluten-free version near Thanksgiving and Christmas, since lots of people use them for their mushroom/green bean casserole that is so popular this time of the year.)
  • I add ground black pepper, but you don’t have to.

Combine all ingredients except fried onions (or noodles). Place in large skillet.

Stir to mix.

Bring to a boil.

Cover, reduce heat and simmer 7 minutes.

Top with fried onions.

There you go. Super simple and very tasty.

Enjoy!

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I wish you well.

Sandy

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