GF Menu: Week 4

This week I broke into our family binder of loved GF recipes that we have been making for well over a year, I hope you enjoy them as much as we do!

Creamy Baked Spaghetti

PrepCookTotal
15 Minutes30 Minutes45 Minutes

Ingredients

  • 1 (16-oz) pkg gluten-free spaghetti
  • 1 lb ground beef
  • 1 (15-oz) jar tomato-basil pasta sauce
  • 1 (15-oz) jar vodka sauce
  • 2 cups shredded mozzarella cheese, divided

  • GF Garlic Bread
  • Bagged salad

Instructions

  1. Preheat oven to 350°F. Cook pasta according to package directions; drain and place in a large bowl.
  2. Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain and add to pasta.
  3. Stir in pasta sauce, vodka sauce, and 1 cup cheese; spoon mixture into a greased 13- x 9-inch baking dish. Sprinkle with 1 cup cheese.
  4. Bake 30 minutes or until hot and bubbly.

  1. Cook garlic bread according to package directions.
  2. Serve with bagged salad

Sausage, Potato & Broccoli Sheet Pan Supper 

We found this 1 pan recipe by Mary over at Mary’s Whole Life and have been making it monthly ever since!


Homemade Crunchy Taco Hamburger Helper

AND

Maple-Dijon-Cider Pork Tenderloin

Both of theses are from Kristen over at Iowa Girl Eats and if you haven’t figured it out by now… we absolutely love all of the recipes that we try from her!

Note from Christina: All of the recipes I share have been gathered through the years. We have a binder that we choose our meals from and I am sharing them with you. These are NOT family recipes by any means, they are just recipes we have tweaked to accommodate my Celiac Diagnosis.

GF Menu: Week 3

This week I wanted to feature 5 different GF recipes that I found on Pinterest, I love searching the site for new ideas when we get tired of the meals we have on rotation.

I will be cooking 2 out of the 5 this week and will be getting to the others VERY soon!


Buttermilk Brined Cornish Hens

When I saw this recipe by Liren over at Kitchen Confidante I knew it would be one of the recipes I would be making this week.

I will be pairing the Cornish hens with baby red potatoes and caesar salad.


Easy Baked Riblets

With over 50 reviews and 4.5 star review, I knew this would be the other new recipe that tackled this week. Leigh Anne over at Your Homebased Mom has done a fantastic job of making my mouth water just looking at the pictures!

I will be whipping these up with GF Mac n’cheese and corn on the cob.


GF Baked Ziti

This baked ziti recipe by Iowa Girl Eats is only 5 ingredients and I know that when the time comes to bake this up it will be a hit.. We have loved all the recipes that we have tried so far!


Healthy Stir Fry Beef and Broccoli

I cannot wait to try this stir fry! Not only does it look delicious but Shuang Shuang over at Shuangy’s Kitchen Sink has so many other GF recipes… I’ve already spotted another one to try… Healthy Lemon Blueberry Coffee Cake


Sheet Pan Chicken Sausage and Veggies

Monica over at Nourish and Fete knocked this one out of the park, my family and I enjoy this recipe at least every other week.


Don’t forget to head over to my Instagram to see which recipe will get voted for this weeks “cook with me”!

GF Menu: Week 1

Fire-Roasted Tomato-Butter Chicken w/ Steamed Rice & Green Beans

PrepCookTotal
15 Minutes25 Minutes40 Minutes

Ingredients

  • 2 lb boneless, skinless chicken breasts 
  • 2 Tbsp olive oil 
  • 2 (14.5-oz) cans fire-roasted diced tomatoes with garlic
  • 1⁄2 cup thinly sliced fresh basil 
  • 1⁄4 cup butter

  • 2 bags of boil in bag rice
  • 1 (16-oz) pkg frozen green beans 

Instructions

  1. Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
  2. Cook chicken, in batches if necessary, in hot oil in a large nonstick skillet over medium-high heat 5 minutes per side or until browned. Remove from skillet, and set aside.
  3. Add tomatoes to skillet; cook 5 minutes. Add basil and butter, stirring until butter melts.
  4. Return chicken to skillet; cook until thoroughly heated. Serve over Steamed Rice recipe. 

  1. Cook rice according to package directions. 
  2. Cook green beans according to package directions; season with salt and pepper to taste.

Taco Burgers w/ Watermelon & Cornchips

PrepCookTotal
30 Minutes15 Minutes45 Minutes

Ingredients

  • 2 lb ground beef (or ground chicken or ground turkey)
  • 1 (1-oz) envelope gluten-free taco seasoning mix
  • 12 slices colby-jack cheese
  • 6 gluten-free hamburger buns, lightly toasted
  • 1/2 cup sour cream
  • 1 (8-oz) pkg shredded iceberg lettuce
  • 2 avocados, sliced

  • 1/2 watermelon
  • 1 (6.25-oz) bag baked corn tortilla chips

Instructions

  1. Preheat grill or grill pan to medium-high heat. Combine beef and seasoning mix; shape into 3 patties. 
  2. Grill patties, covered, 6 minutes per side or until no longer pink. Top each patty with 2 slices cheese; grill 2 minutes or until cheese is melted. 
  3. Serve burgers on buns with sour cream, lettuce, and avocado.

  1. Cut watermelon into slices.
  2. Serve chips with burgers.

Buffalo Chicken-Stuffed Potato Skins w/ Caser Salad

PrepCookTotal
20 Minutes20 Minutes45 Minutes

Ingredients

  • 6 (8-oz) russet potatoes
  • 2 cups shredded rotisserie chicken
  • 1⁄3 cup gluten-free Buffalo sauce
  • 1⁄2 cup Ranch dressing
  • 2 Tbsp butter, melted
  • 1 cup shredded mozzarella cheese
  • 1⁄4 cup crumbled blue cheese
  • 2 Tbsp chopped green onion

  • 1 Bag of Caesar salad

Instructions

  1. Preheat oven to 400°F. Pierce potatoes several times with a fork; wrap individually in damp paper towels. Microwave at HIGH 15 minutes or until tender when pierced with a fork. 
  2. Meanwhile, toss chicken with Buffalo sauce. 
  3. Halve potatoes lengthwise, and scoop potato pulp into a bowl. Combine Ranch dressing and butter with pulp in bowl.
  4. Place potato shells on a large baking sheet. Spoon potato mixture into shells; top with chicken, and sprinkle with cheeses.
  5. Bake 5 minutes or until cheese melts. Sprinkle with onion. 

  1. Prepare salad according to package directions.

Garlic-Orage Pork Tenderloin w/ Roasted Onion Potatoes and Butter Green Beans

PrepCookTotal
20 Minutes30 Minutes50 Minutes
**Marinate for 8 Hours Prior**

Ingredients

  • 1 orange
  • 2 (1-lb) pork tenderloins, trimmed
  • ¼ cup gluten-free soy sauce
  • 3 cloves garlic, minced
  • 3 Tbsp rice vinegar
  • 3 Tbsp vegetable oil

  • 2 lb red potatoes, quartered
  • 1 onion, cut into wedges
  • 4 Tbsp vegetable oil
  • 1 (16-oz) pkg frozen green beans
  • 2 Tbsp butter

Instructions

  1. Grate zest and squeeze juice from orange. Combine pork, soy sauce, garlic, vinegar, orange zest, juice, and oil in a large plastic zip-top bag; seal bag, and chill at least 8 hours.
  2. Preheat oven to 400°F. Remove pork from marinade, discarding marinade.
  3. Heat an ovenproof skillet over medium-high heat; add pork, and cook 5 minutes per side or until browned.
  4. Transfer skillet to oven, and bake 10 minutes or until a meat thermometer inserted in thickest portion reads 145°F. Let stand 10 minutes before slicing.

  1. Preheat oven to 400°F. Toss potatoes and onion with oil. Spread on a rimmed baking sheet; season lightly with salt and pepper.
  2. Bake 25 to 30 minutes until browned and tender.
  3. Steam green beans according to package directions. Toss with butter until melted; season with salt and pepper to taste.

Lemon-Rosemary Chicken w/ Rice Pilaf and Steamed Peas

PrepCookTotal
20 Minutes20 Minutes40 Minutes

Ingredients

  • 1 lemon
  • 2 lb boneless, skinless chicken breasts
  • ¼ cup gluten-free all-purpose flour
  • 4 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 Tbsp chopped fresh rosemary (or use 1½ dried crushed rosemary)
  • 1 cup gluten-free chicken broth

  • 2 Tbsp butter
  • ½ cup slivered almonds
  • 3 cups water
  • 1½ cups long-grain white rice
  • 2 Tbsp chopped fresh parsley
  • 1 (12-oz) pkg frozen green peas

Instructions

  1. Grate zest and squeeze juice from lemon. Halve chicken crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
  2. Place flour in a shallow bowl; dredge chicken in flour, shaking off excess.
  3. Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 minutes per side or until browned. Remove chicken from skillet, and keep warm.
  4. Reduce heat to medium; add garlic, rosemary, broth, lemon zest, and juice. Cook 5 minutes or until reduced by half. Return chicken to skillet, and cook until chicken is done. Spoon sauce over chicken.

  1. Melt butter in a large saucepan over medium-high heat; add nuts, and cook 1 minute. Add water to pan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 20 minutes.
  2. Remove from heat; let stand 5 minutes. Stir in parsley.
  3. Cook peas according to package directions. Season rice and peas with salt and pepper to taste.

Note from Christina: All of the recipes I share have been gathered through the years. We have a binder that we choose our meals from and I am sharing them with you. These are NOT family recipes by any means, they are just recipes we have tweaked to accommodate my Celiac Diagnosis.

GF Menu: Week 2

Beef and Zucchini Casserole w/ Caesar Salad

PrepCookTotal
15 Minutes35 Minutes50 Minutes

Ingredients

  • 1 (32-oz) pkg gluten-free refrigerated mashed potatoes
  • 1 (8-oz) pkg shredded Cheddar cheese, divided
  • 1 1⁄2 lb ground beef (or use ground turkey)
  • 2 zucchini, thinly sliced
  • 1⁄2 cup chopped onion
  • 1⁄4 cup tomato paste
  • 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
  • 1 (15-oz) can tomato sauce

  • Bagged Caesar salad

Instructions

  1. Preheat oven to 400°F. Heat potatoes according to package directions; stir in 1 cup cheese.
  2. Meanwhile, cook beef, zucchini, and onion in a large ovenproof skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Add tomato paste; cook, stirring, 2 minutes.
  3. Add diced tomatoes and tomato sauce; bring to a boil, reduce heat, and simmer 5 minutes. Season lightly with salt and pepper. Spoon potato mixture over meat mixture; sprinkle with remaining cheese.
  4. Bake 15 minutes or until browned and bubbly.

  1. Prepare salad according to package directions

Barbecue Chicken Tacos w/Black Beans & Rice

PrepCookTotal
20 Minutes20 Minutes40 Minutes

Ingredients

  • 2 lb boneless, skinless chicken breasts
  • 1 cup gluten-free barbecue sauce
  • 18 corn tortillas
  • 1 (8-oz) pkg shredded Monterey Jack cheese

  • 2 (15-oz) cans black beans
  • 1 Tbsp olive oil
  • 2 cloves minced garlic
  • 2 bags of boil in bag rice

Instructions

  1. Preheat grill or grill pan to medium-high heat.  Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper. 
  2. Grill chicken on a greased grill rack 5 to 6 minutes per side or until done, brushing with barbecue sauce occasionally. Thinly slice. 
  3. Heat tortillas according to package directions. 

  1. Cook rice according to package directions.
  2. Drain beans (don’t rinse), set aside. Mince garlic.
  3. Heat olive oil over medium heat, sauté garlic for 30 seconds to 1 minute, just until fragrant.
  4. Add beans, season with salt to taste. Continue to cook for an additional 2 to 3 minutes until heated through.

Italian Ragu w/Cauliflower Breadsticks

PrepCookTotal
15 Minutes20 Minutes35 Minutes

Ingredients

  • 1 (12-oz) pkg gluten-free spaghetti 
  • 1 lb ground beef 
  • 1 (10-oz) pkg frozen seasoning blend (diced onion, bell peppers, and celery)
  • 2 carrots, chopped 
  • 3 cloves garlic, minced 
  • 1 cup red wine (or gluten-free beef broth) 
  • 1 (28-oz) can crushed tomatoes 

  • 2 pkgs Green Giant Cauliflower Breadsticks
  • We only buy 1 pkg and they rest of the family gets regular bread sticks

Instructions

  1. Cook pasta according to package directions (I find that gluten free pasta needs to be stirred a lot more than regular pasta because it tends to stick together); drain and keep warm. 
  2. Meanwhile, beef, seasoning blend, carrots, and garlic in a large Dutch oven over medium heat until beef is browned and crumbly; drain and return to pot. 
  3. Stir in wine; cook until liquid is reduced by half. Stir in tomatoes; simmer 5 minutes. Toss with pasta; season with salt and pepper to taste. 

  1. Cook breadsticks according to package directions

Ranch Chicken w/ Vegetables and Dill Rice

PrepCookTotal
10 Minutes20 Minutes30 Minutes

Ingredients

  • 6 (6-oz) boneless, skinless chicken breasts
  • 1 (1-oz) envelope gluten-free Ranch dressing mix
  • 2 Tbsp olive oil
  • 2 (10.8-oz) pkg frozen broccoli, cauliflower, and carrots

  • 2 bags of boil in bag rice
  • 1 Tbsp butter
  • 1 tsp dried dill

Instructions

  1. Preheat oven to 400°F. Cut chicken into bite size pieces; lightly season chicken with salt and pepper; sprinkle with the seasoning.
  2. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or until browned. Transfer to a rimmed baking sheet. Bake 10 minutes or until chicken has reached 165°F.

  1. Meanwhile, steam vegetables in microwave according to package directions.
  2. Cook rice according to package directions; toss with butter and dill. Season with salt and pepper to taste.

Note from Christina: All of the recipes I share have been gathered through the years. We have a binder that we choose our meals from and I am sharing them with you. These are NOT family recipes by any means, they are just recipes we have tweaked to accommodate my Celiac Diagnosis.