Gluten-Free Recipes for Dinner



Gluten-Free Sloppy Joes

May 10, 2024

Sloppy Joes are an American classic. A loose mixture of beef, tomato sauce and onions all on a soft bun makes for a delectable (and yes, somewhat messy) dish! Make it for a summer potluck and adjust the seasoning to your taste. 

This recipe was provided courtesy of our friends at the Gluten-Free Palate

A platter with two sloppy joes.

Ingredients

  • 1 pound ground beef
  • 2 Tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ white or yellow onion, chopped
  • ½ red bell pepper, chopped
  • 1 Tablespoon minced garlic
  • Tomato mixture:
    • 1 15oz can diced tomato
    • 2 Tablespoon tomato paste
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 teaspoon black pepper
  • Gluten-free hamburger buns
  • Cheddar cheese, for serving (optional)

Instructions

  1. Heat a large skillet over medium heat, then drizzle with the oil and add the beef. Season with salt and pepper and cook until you don’t see pink anymore.
  2. Add the onion and red bell pepper and stir to combine. Cook for an additional several minutes or until the vegetables are tender.
  3. Add the garlic and cook for another minute.
  4. Add the tomato mixture of canned tomato, tomato paste, chili powder, cumin, salt, and pepper. Stir to combine and cook for an extra minute or two until everything is well combined and cooked.
  5. Remove from the heat and serve over the gluten-free buns.
    1. If you want a studier, cripsy bun, try toasting them in a pan or in a toaster before serving with meat.
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TAGS: LUNCH, FOR KIDS, DINNER, DAIRY-FREE


Gluten-Free Teriyaki Chicken

April 1, 2024

This sweet meat dish is always a crowd pleaser. For a full meal, stir-fry broccoli and snow peas for a serving or two of vegetables and have it all with a bowl of rice.

This recipe was provided by the Gluten-Free Palate

A bowl of teriyaki chicken.

Ingredients

Yields four servings

  • 1 ¼ – 1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces.
  • 1 Tablespoon olive oil (or oil of choice)
  • ¼ cup (gluten-free) soy sauce or Tamari sauce
  • ¼ cup water
  • 2 Tablespoons packed light brown sugar
  • 1 Tablespoon rice vinegar (or white vinegar)
  • ¼ teaspoon toasted sesame oil
  • 2 teaspoons peeled and minced fresh ginger
  • 2 teaspoons peeled and minced fresh garlic (about 2 cloves)
  • 1 teaspoon onion powder
  • 2 teaspoon cornstarch

Instructions

  1. In a small mixing bowl whisk together all the ingredients except the chicken and olive oil.
  2. Heat oil in a 12-inch non-stick skillet over medium-high heat.
  3. Cook the chicken over medium heat until brown and the internal temperature reaches at least 160°F.
  4. Add the sauce to the cooked chicken and continue to cook and toss until the sauce thickens, about 1 minute.
  5. Serve warm garnished with green onions or sesame seeds.
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TAGS: LUNCH, FOR KIDS, DINNER


Slow Cooker Brisket Tacos

March 3, 2021

Recipe courtesy of our sponsor Mikey’s

This recipe is the perfect set and forget it type of meal. It’s kid-friendly, loaded with flavor, and will make your weeknights easier and tastier.

 


Gluten-Free Slow Cooker Brisket Tacos
Makes 4 servings

Ingredients:

  • 3 lbs. beef brisket flat
  • 1 (15 ounce) can crushed tomatoes
  • 1 (32 ounce) carton beef broth
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • Salt and pepper to taste
  • 1 package Mikey’s Super Greens Tortillas
  • 2 avocados, diced
  • 8 ounces goat cheese or dairy-free cheese

Directions:

  1. Place the brisket in the slow cooker along with the crushed tomatoes,
    beef broth, onion, carrots, salt and pepper.
  2. Cook on low for 8 hours or until soft and tender.
  3. Heat Mikey’s Super Greens Tortillas according to the directions on the
    package.
  4. Shred the brisket with two forks and fill the tortillas.
  5. Top with avocado and goat cheese. Enjoy!
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TAGS: RECIPES OF THE WEEK, LUNCH, FOR KIDS, DINNER


Quinoa Cilantro Taco Salad

January 2, 2019

Quinoa Cilantro Taco Salad

Courtesy of Crunchmaster

Gluten-Free Quinoa Cilantro Taco Salad


Ingredients:

  • 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
  • 2 tbsp Olive oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Cumin
  • ½ tsp Chili powder
  • ¼ tsp Sea salt
  • 2 tbsp Poppy seeds
  • 1/3 cup Sunflower seed
  • 1 cup Quinoa, cooked
  • 4 cups Mixed salad greens
  • 5 Fresh chives
  • ½ cup Cabbage, shredded
  • 6 Cherry tomatoes
  • 1 Medium red onion, sliced
  • ½ cup Fresh cilantro, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • 1 Medium carrot, cut into matchsticks
  • 1 Ripe avocado, peeled, pitted and sliced
  • 1 Papaya, cut into 1/4-inch slices
  • 1 cup Shredded mozzarella cheese


Directions:

  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.


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TAGS: DINNER, VEGETARIAN, LUNCH, FOR KIDS


Colby Jack Cheese Quesadilla

May 9, 2018

Colby Jack Cheese Quesadilla

From Cindy Gordon of Vegetarian Mamma

When it comes to eating gluten-free, we need to make sure that the food we are putting into our bodies is indeed gluten-free. When it comes to cheese, you do need to be cautious. Love deli cheese? You have to be cautious of cross contamination from the cheese slicer in the deli. If you want to be safe and not worry, you need to search out Boar’s Head Cheese.

Boar’s Head is a family owned business that started in New York City over 110 years ago. Frank Brunckhorst founded the company out of his dissatisfaction with the quality of deli meats available at the time. He set out to create a brand that focused on quality meat, and started the line of deli meats, cheeses, and condiments that we still enjoy today. Boar’s Head prides themselves as being master craftsmen in their industry, and skilled artisans in the art of meat and cheese making. They hold themselves to high standards of quality, use only the finest ingredients, and their entire product line is gluten-free.

Boar’s Head offers 25 varieties of cheese, in styles from all over the world. You can find Vermont cheddar, Danish blue cheese, Swiss cheeses, French goat cheese, and more at your local deli. Boar’s Head has 6 varieties of Gouda cheese, fresh mozzarella, and two varieties of hard Italian cheese as well.

Boar’s Head Cheese is delicious enough to eat as a stand-alone item or on your favorite sandwich. We recently created a delicious and quick lunch option that uses Boar’s Head Cheese.

Lunch time on the weekends is hectic around my house. There always seems to be something going on. We rely on Boar’s Head to provide us with delicious tasting gluten-free cheese. Our latest creation was a quesadilla.

For this quesadilla we used the Colby Jack cheese from Boar’s Head. Colby Jack is a tasty mixture of Colby and Monterey Jack cheeses. It is a semi soft cheese that is sold in many shapes. For our quesadilla, we used the Coby Jack cheese slices.

Boar’s Head Colby Jack Cheese Quesadilla

Ingredients:

  • 1 gluten-free soft tortilla shell
  • ½ cup pinto beans, smashed
  • 2 slices of Boar’s Head Colby Jack Cheese
  • optional garnish: Sour Cream, Guacamole, Salsa, Cilantro, Green Onions

Directions:

  1. In a medium skillet over medium heat, warm the soft tortilla shell.
  2. Place one slice of Boar’s Head Colby Jack cheese on half of the tortilla.
  3. Next, layer the smashed beans on top of the cheese slice.
  4. Place the remaining Colby Jack cheese slice on top of the smashed beans.
  5. Fold the tortilla in half. Warm each side to a golden brown or until the cheese melts.
  6. Garnish with your favorite extras such as sour cream, guacamole, salsa, cilantro or green onions.

ENJOY!

Boar’s Head Cheese is a great option for my family. We love that the cheese slices come in resealable containers. This works out very well for my family. The cheese stays fresh and protected in the containers.

Check out the full selection on their website, you’re sure to find your favorite.

Guest Author, Cindy Gordon, is the owner and writer behind VegetarianMamma.com Cindy shares recipes that are gluten-free and vegetarian on her site. Her site also shares insight to her gluten-free travel experiences and provides tips on where to safely travel while gluten-free.


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TAGS: VEGETARIAN, LUNCH, FOR KIDS, DINNER


One Pot Taco Spaghetti

April 16, 2018

One Pot Taco Spaghetti

One Pot Taco Spaghetti is a delicious and comforting gluten-free dish that you can whip up in a snap for your family!

From Cindy Gordon of Vegetarian Mamma

Pasta is certainly a comfort food for me. Finding an easy recipe like Gluten-Free One Pot Taco Spaghetti is perfect for my busy nights.

I have been wanting to try a one pot pasta meal for a long time. I knew that I would have to use my favorite pasta. I used Explore Cuisine’s Organic Chickpea Spaghetti for this dish.

This dish starts by frying up some onion in a large soup type pot. Heat up that oil and throw in the oils! Can you smell them yet?

Then you are going to add in the black beans and taco seasoning. Be sure to check the label to make sure the taco seasoning is gluten-free.

Gluten has a sneaky way of finding its self into taco seasoning. So if you need to be gluten-free, please check the label.

Next up, we are adding in the remaining ingredients and three cups of water. You can leave your pasta full length or break in half.

It is up to you! Then we cover and wait! Not much longer!

Once your pasta is done, give the pasta a toss. Hopefully, you remembered to stir in that last two minutes so it didn’t stick. BUT if it did stick…no worries. It happens to the best of us! Promise!

Ingredients:

  • 1 tbsp oil
  • 1 cup onion diced
  • 1 can black beans drained and rinsed
  • 1.4 oz package of taco seasoning make sure its gf
  • 10 oz diced tomatoes with jalapeño and cilantro or similar
  • 8 oz of Explore Cuisine Chickpea Spaghetti
  • ½ tomato diced
  • ½ c black olives quartered
  • Cilantro for garnish

 

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TAGS: VEGETARIAN, FOR KIDS, DINNER


Smoked Ham and Macaroni & Cheese

October 9, 2017

Smoked Ham and Macaroni & Cheese

Courtesy of Boar’s Head

Indulge your senses with this savory gluten-free macaroni and cheese starring Boar’s Head Sweet Slice Boneless Smoked Ham, Vermont Cheddar Cheese and Blanc Grue® Gruyere Cheese.

Ingredients:

Directions:

  1. Preheat oven 375° F.
  2. Melt butter in saucepan on low heat. Remove from heat, blend in rice flour and salt. Add milk, heat stirring constantly until sauce thickens a little and is smooth. Add cheeses, heat until melted, stirring occasionally
  3. Combine cooked macaroni, sauce, peas and ham in a 9” x 13” oven safe casserole dish.
  4. Bake for 20 minutes or until heated through.


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TAGS: FOR KIDS, DINNER


Ovengold Turkey Salad

July 24, 2017

Ovengold Turkey Salad

Courtesy of Boar’s Head

Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.

Ingredients:

  • 1 lbOvengold® Roasted Turkey Breast, diced 1/4 in. thick
  • ¼ cup Red onion, chopped
  • 2 cups Celery, diced 1/4 in. thick
  • 1 tsp Garlic relish
  • 1 tsp Black pepper, to taste
  • 8 cupsMixed greens
  • 1 tbsp Olive oil, for drizzling
  • 1 tbsp Balsamic vinegar, for drizzling

Directions:

  1. On a clean work surface, dice turkey into ¼ inch cubes.
  2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
  3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
  4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
  5. Drizzle with olive oil and balsamic vinegar, as desired.


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TAGS: APPETIZERS/SNACKS, DINNER, FOR KIDS, LUNCH


Chicken Nuggets on a Stick

June 19, 2017

Chicken Nuggets on a Stick

 

Courtesy of Enjoy Life Foods

Adapted from www.KeeleyMcGuire.com Garlic & Parmesan Lentil Chips make a yummy coating for chicken, which bakes up beautifully. Add a Popsicle stick for lunchtime fun!

Ingredients:

  • 1 pkg. of boneless, skinless chicken breasts (approximately 1.25 lbs. containing 3 breasts)
  • 1 and 1/2 cup of crushed Lentils Garlic & Parmesan Chips
  • 1/4 cup of honey mustard vinaigrette dressing
  • Optional: popsicle sticks

Directions:

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Slice chicken breasts horizontally in the middle, thus making your three chicken breasts into six pieces. Pat chicken dry.
  4. Crush your lentil chips into crumbs.
  5. Place crushed lentil chips into a medium to large sized bowl. Pour honey mustard vinaigrette dressing into a small bowl.
  6. Dip chicken first into the vinaigrette and coat both sides, then roll the chicken in the crushed lentil chips. Use your hands to help pat the crushed chips onto the chicken.
  7. Repeat until all chicken pieces are coated and placed on the baking sheet.
  8. Bake in the oven, without turning, for 25–30 minutes.
  9. Remove from the oven and let cool. Add a popsicle stick for serving.

 

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TAGS: LUNCH, FOR KIDS, DINNER


Taco Spaghetti Squash

April 20, 2015

Taco Spaghetti Squash


From Cindy Gordon of Vegetarian Mamma and NFCA Blogger Ambassador

Taco Spaghetti Squash

Ingredients:

  • 1 spaghetti squash
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 can black beans, drained and rinsed
  • 1 – 1 oz. package of gluten-free taco seasoning
  • 1 Tbsp. of water
  • 1/2 cup of black olives
  • 2 medium tomatoes, diced
  • 6 oz. sour cream
  • Cheese to garnish

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise. Scrape out seeds and pulp. Place squash face down into a 9×13 dish that is filled with 1/2 inch of water.
  3. Bake for 45 minutes or until a knife can be placed through the skin of the squash, easily.
  4. Heat oil in skillet over medium heat.
  5. Sauté onions until soft, combine remaining ingredients except cheese. Stir to mix.
  6. Once squash is cooked, use a fork to gently scrape the inside of the squash. The squash will pull apart from the skin in noodle form.
  7. Mix squash with skillet mixture, stir. Garnish with cheese.
  8. Enjoy!


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TAGS: VEGETARIAN, FOR KIDS, DINNER