Here's another family recipe my mother used to make.  This is one of those recipes that's inexpensive and easy to make, and best of all, it tastes even better heated up the next day!  It's virtually goof-proof, too, and always turns out great, even back when I was first starting out on my own and had no clue what I was doing in the kitchen! I've always made it with just the peppers and onions because that's what I remember, but I bet squash or carrots would work as great additions.  Luckily, because of the simple ingredients, it doesn't need any modifications for those with gluten sensitivity. Check it out!

Sausage, Pepper, and Potato skillet
Serves 4

1 lb of Italian sausage, cut into 1" chunks
1 medium onion, cut into 1" chunks
1 green or red pepper, cut into 1" chunks
4 medium or 2 large potatoes, scrubbed and cut into 3/4" chunks

In a large skillet, brown sausage on all sides. Drain off excess grease; add cut-up vegetables.

Cover and cook over low to medium heat about 15-20 minutes until potatoes are fork tender.

A Note From Bethany...
Towards the end of the cooking time, be sure to frequently check the potatoes. If you cook them too long, they'll get mushy and turn the entire dish into a sort of stew...yuck!

This is a casserole my mom made a lot growing up. I'm not sure where she got it, but judging by the design on the recipe card, it dates back at least to the late 80s in Germantown, where my days in kindergarten were punctuated by afternoons at Love Is A Hug Preschool and trips to see Miss Gratia at the public library.  We always used Campbell's Cream of Chicken Soup growing up, but since Celiac's disease now runs in my family, I am posting some modifications below.  Check it out and see if your family doesn't love it, too!

Chicken Broccoli Casserole

1 package of chopped broccoli, chopped and drained
2 whole chicken breasts (1 whole fryer or 3 lb legs/thighs cooked*
2 tsp lemon juice
1 can of cream of chicken soup (or gluten free)
1/2 tsp curry powder
1/2 cup mayonnaise
1/2 cup (20 oz) sharp cheddar
1/2 cup regular or gluten free bread crumbs

Remove skin and bones from cooked chicken and cut into large pieces. In bottom of 2 quart casserole dish, place cooked/drained broccoli. Cover with chicken pieces.

Mix lemon juice, soup, curry, and mayonnaise. Pour over chicken and broccoli.

Cover with cheese and top with bread crumbs. Bake for 350 degrees for 1 hour or until bubbly.

A Note From Bethany...
*Turkey may be substituted.