Gluten Free Beef Stew

 

How are you all doing this third day of January?  It's quite warm here, about 64 degrees, and raining.  It won't last long, I'm sure!  But I am enjoying it today!

Last night for dinner we had gluten free beef stew that I made in the crockpot.  It makes a FULL crockpot, so be prepared to have plenty of leftovers --  or freeze what is left for later in the month.  It turned out really yummy, and it was a great January dinner.  I also made gluten free biscuits, which turned out great, and I will share the recipe for those tomorrow.

Here is the recipe I use for my gluten free beef stew.  I had a package of frozen peas in the freezer, and I threw the whole package in about an hour before the we ate.  Sometimes I do that, sometimes I don't.  It's good either way.

This is a super easy meal to throw together early in the morning, and makes a very delicious stew that you can enjoy for dinner - and then some!

Thanks for stopping by!  I will be back tomorrow with the gluten free biscuit recipe!

Hugs,

Sausage Potato Chowder

 

Good morning!

Sometimes in January, it looks like the scene above when I look out the window.  But this year, so far, we have had temps in the 50's!  Rain and pretty warm for January!  I see on the forecast, though, that this will change by the end of the week.  So maybe it will look more like this picture by Saturday - we shall see!

I hope you all had a wonderful New Year's Day, and you're all off to a great start for the new year.  Yesterday, I didn't do much.  It was a total relaxing day for me.  I did some odds and ends, changed the calendars around the house, and made dinner.  

I tried making Virgin Bloody Mary cocktails, and we wound up tossing them down the drain.  The best part was the celery!  :)  I try, every now and then, to like tomato juice.  But it's not gonna happen, folks.  Just not gonna happen.  I thought my husband might like the cocktails better, but he took two sips and handed his glass back to me and said, "Thanks, but I don't like tomato juice."  So that was that.  Down the drain they went.

Luckily, the soup was much better!  I really enjoy this soup.  It's pretty thick, and very tasty.  The flavors really go well together, and it really warms you up.  I was glad to have enough leftover soup for today's lunch.  Here's the recipe:

It's so easy to throw together, and it's ready in about 30-45 minutes, depending on how long you let it simmer to get hot.  It was really yummy!  

Have a great Monday!  Thanks for stopping by!

Hugs,

Sausage and Potato Chowder

Nothing beats a nice, hot bowl of soup on a chilly fall evening.  And this soup is so good!

I had about a pound of smoked sausage left over from another recipe, and an 8 oz. package of diced ham that I wanted to use up.  I was debating what to make with it, and finally decided I would make a pot of soup that could simmer for awhile so I could get some other chores done.

I just kind of decided what to put in as I went along, and it turned out so good!  I used gluten free cream of chicken and cream of mushroom soup from Wal Mart.  It's just their private label stuff, but it is so good!  I use it all the time and no one can tell!  I think it's $1.39 a can, or something like that, and they have tomato soup as well.  So good!  If you don't need to make it gluten free, just use regular cream of chicken and cream of mushroom soup.  Velveeta is gluten free, and I love to use it in soups because it melts so nicely.  Just makes it creamy!

The only thing to watch in this soup is the amount of water you use.  I needed to add an extra cup after I cooked the potatoes awhile.  You could also use milk, if you want to.  You will just have to judge as you go along.

Here is the recipe for the soup:
For a printable recipe card, please click HERE.

I hope you like it!  We sure did!

Looking for more meal ideas?  Check out my Weekly Menu Plan for this week!

This recipe is being shared at:
Meal Plan Monday #133 at Southern Bite
Full Plate Thursday at Miz Helen's Country Cottage 

Creamy Chicken Broccoli Rice Soup

Another spring-like February day today!

Last night, I made a very quick, very easy-to-throw-together soup for dinner.  It is great when you don't have much time to get dinner prepared.  The recipe only has 5 ingredients, and you can play around with those ingredients to suit your taste and what's in your pantry.

Here is the recipe (what I used is in parentheses):

Creamy Chicken Broccoli Rice Soup

1 package chicken and wild rice mix (I used Zatarains Cajun Chicken Rice)

1 (10 oz.) frozen chopped broccoli

1 can cream of chicken soup (I used a packet of Lipton's Cup-O-Soup Cream of Chicken)

2 boneless, skinless, chicken breasts, cooked and diced

6 cups of water

Combine everything in a Dutch oven.  Bring to a boil.  Lower the heat, cover, and simmer for 20 minutes.

That's it!  Can't get much easier than that, can it??  

Chill Chasing Chicken Soup

This is a soup that will definitely warm you up this winter!  It is a bit spicy, so if you like a more mild tasting soup, I would recommend substituting mild Rotel (if your store carries it) or just a regular can of diced tomatoes.  It is not gluten free, and I haven't tried making it gluten free.  So this soup is for my family, not for me!  And they love it!

Chill Chasing Chicken Soup

2 tablespoons olive oil

2 or 3 boneless chicken breasts, cooked and diced

1 onion, chopped

1 (10 oz.) can of Rotel tomatoes and green chiles

1 carton (32 oz.) chicken broth

3 potatoes, peeled and cubed (or you can substitute 2 cans of diced potatoes, drained)

1 package frozen corn (10 oz.)

1 can cream of celery soup

1 cup milk

1 teaspoon dried basil

8 oz. Velveeta, cubed

1/2 cup sour cream

Salt and pepper to taste

1. In a Dutch oven, over medium heat, saute the onion in the olive oil for 2-3 minutes.

2.  Add the cubed chicken, canned tomatoes, chicken broth, diced potatoes, and frozen corn.  Boil and cook for 15 minutes or until potatoes are tender.  (If you are using canned potatoes, no need to boil for 15 minutes.  Just heat for 10 minutes until heated through.)

3.  Stir in the celery soup, milk, and basil.  Salt and pepper to taste. Simmer on low heat for about 15-20 minutes, or until thoroughly heated and steaming hot.

4.  Stir in the Velveeta cheese.  Cook on low, stirring frequently, until all of the cheese is melted.

5.  Remove from the heat.  Stir in sour cream.  Serve.

My family likes this served with oyster crackers or tortilla strips.  I hope you enjoy it, too, and it helps warm you up on a cold winter night!

Creamy Chicken Vegetable Soup - Gluten Free

Usually, when I make chicken soup, I make it the same way. With noodles.  Same old chicken noodle soup every time. 

And by the way, to make chicken noodle soup gluten free, just use rice noodles.  They work very well in chicken noodle soup!

This week, I decided to try a new recipe for chicken soup.  Nothing wrong with the old one, just wanted to try something new.  And I am really glad I tried it!  It was a very good soup, and it is totally different than any chicken soup I have ever made before.  And no noodles, but lots of veggies.

It has a secret ingredient that to me is very strange for soup:  BUTTERMILK!  Yes, BUTTERMILK!  But I really liked the little tang it gave to the soup.  Nothing major, just an extra little zing.  It was creamy, comforting, and different from the same old same old.  When I saw this recipe had buttermilk in it, I had to try it just out of curiosity!  And I am glad I did!

I will definitely make this again.  We all enjoyed it, and it is perfect paired up with some warm, fluffy, gluten free biscuits!

Note:  You can use leftover chicken, or you can boil the chicken and potatoes early in the morning.  Then they will be cool and ready to dice when you make the soup.  If you have leftover chicken but no potatoes, use a can of diced potatoes instead.

Creamy Chicken Vegetable Soup

3 or 4 boneless, skinless chicken breasts, cooked and diced

2 cartons chicken broth

3 tablespoons butter

3 medium russet potatoes, cooked, peeled, and diced

2 stalks of celery, diced

1 medium onion, diced

1 can peas and carrots, drained

2 cans mixed vegetables, drained

1 can corn, drained

1-1/2 cups buttermilk

1/4 cup cornstarch

1/2 teaspoon pepper

1 teaspoon Worcestershire sauce

Salt to taste

1.  Melt butter in medium saucepan.  Saute the onions and celery over medium heat until the onion is transparent.

2.  In a large Dutch oven, combine the diced chicken, chicken broth, sautéed onions and celery, potatoes, peas and carrots, mixed vegetables, and corn.  Cover and simmer over medium low heat for 30 minutes to an hour. 

3.  Whisk together buttermilk and cornstarch until it is smooth.  Add this to the chicken and vegetable soup, and cook for 5 minutes, stirring constantly. 

4.  Add salt, pepper, and Worcestershire sauce.  Give it a good stir, and it is ready to serve.