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 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 Quick and Easy Vegetable Pie Recipe

by Sandy Kirby Quandt

This gluten-free vegetable pie is quick and easy to fix.

  • 1 10-oz package frozen mixed vegetables
  • 3 cloves garlic, crushed
  • Couple pinches Dried Basil and Dried Oregano
  • Dash Salt and Pepper
  • 1 10-oz gluten-free Cream of Celery soup OR Cream of Mushroom soup
  • 2 tablespoons milk
  • 1/2 cup shredded Cheddar Cheese
  • 1/2 8-oz bag frozen tater tots

Preheat oven to 375 degrees F.

Pre-cook frozen vegetables in microwave per package directions.

Lightly grease 8 X 8 baking dish. Mix together vegetables, garlic, herbs, salt and pepper in baking dish.

In a small bowl, stir soup with milk until smooth. Pour over vegetable mixture. Sprinkle cheese over vegetables.

Place tater tots on top of the cheese, making sure sides touch.

Bake for 30-45 minutes until tater tots are crisp and brown on top.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Crock Pot Sweet Georgia Ribs Recipe

That’s not grease … it’s peach juice!

by Sandy Kirby Quandt

This tasty gluten-free crock pot Sweet Georgia Ribs recipe is a cinch to make. Pilot cooked it in the crock pot, but you could cook the ribs on the grill for 15-20 minutes, if you wanted. To do that, put 1/2 of the sauce in a Ziploc-type bag for later, and 1/2 of the sauce over the ribs when you marinate them overnight. When ready to grill, throw out the sauce the ribs were marinated in, and baste with the rib-free bag of sauce the last 10 minutes of grilling.

  • 2 1/2 lb boneless country-style pork ribs
  • 15 oz can peaches in juice, drained
  • 15 oz can barbecue Sloppy Joe sauce
  • 1/4 cup brown sugar
  • 1/2 tsp hot pepper sauce
  • 1/2 tsp ground ginger
  • 2 tsp Worcestershire sauce

Mash the peaches in a bowl with a fork until pureed. Mix in the rest of the ingredients, except ribs.

Place ribs in container, pour sauce over the ribs, cover, and refrigerate overnight. (Pilot used a Pyrex casserole dish, but you could use a large Ziploc-type bag, if you wanted.)

To cook, place ribs and sauce in crock pot on low 8 hours until done.

Enjoy!

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I wish you well.

Sandy

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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!

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I wish you well.

Sandy

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