Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner
Chicken strips, red tomatoes, green kale and cream-colored pasta – I like how an easy chicken dinner can have such eye appeal. Some people who won’t normally eat many veggies will happily chow down on these mixed with pasta.
This gluten-free chicken penne is quick to prepare – 30 minutes or less. I used Tinkyada penne when I made this chicken pasta recipe but any pasta you like will work.
Kale Salad with Balsamic Vinaigrette
Somewhere during the day I need to have a crisp salad. Whether it’s at lunch or a between meal snack or at dinner, a salad is a major part of my gluten-free diet. The bold flavor of raw kale goes well with the sweet and tangy flavors of carrot, tomato, onion and more, for a pick-me-up to even the most ordinary day.
Easy Gluten-Free Snacks – Oatmeal Bars with Molasses
Any time of year is my favorite time for gluten-free snacks, but in the summer I like to make things that take less time in the kitchen. These little bars of oatmeal and molasses are so easy to stir together that I don’t even need the mixer. I stir them together, pop the pan in the oven, set the timer and come back later.
These bars are sweet, so you might like them with less sugar than what I’ve called for. When I follow this recipe, my husband will eat them, too. That’s great because then I don’t need to make a separate pan of treats for him.
Zucchini Bread and a Few Little Sandwiches for a Gluten-Free Snack
I baked this gluten-free zucchini bread with some of the squash that is so plentiful in local gardens right now. The moist and flavorful quick bread has a good texture and just enough sweetness to make a great gluten-free snack. It tasted good alone. It also tasted good with apple butter, and also with cream cheese…also with strawberry jam, elderberry jelly, peanut butter and regular butter. The sandwiches were easy to make and kid-friendly!
Gluten-Free Crab Cakes for the Whole Family
These delightful rounds of gluten-free crab meat were not a dish I learned about when I was very young, but as soon as I tasted them, I wanted to make up for lost time. Whether I use almond flour or breadcrumbs to make them, these crab cakes seem more impressive than the effort they take to prepare. The whole family will like them whether they need to eat gluten-free or not.
Squash, Green Beans and Spinach Saute for a Gluten-Free Diet
I love to cook this colorful skillet full of some of my favorite veggies, all of which are ideal for a gluten-free diet. Even better, they’re also in season right now so you may be able to find them at your local farm market. Each is good by itself, but combining them is even better! You’ll have a powerful punch of antioxidants and vitamins if you eat this dish, especially vitamins A, B, C, E, K and folate, not to mention minerals such as potassium, phosphorus, magnesium and calcium.
Crock Pot Beef Stew – Gluten-Free
This wonderful crock pot beef stew is a gluten-free recipe that my family absolutely loves! Succulent green beans, carrots and potatoes join forces to create this classic family favorite. My husband especially loves this stew and asks for it frequently.
In fact, my family would be happy if I cooked beef stew every week or two. It’s a perennial favorite.
If you cook for someone who likes to have “old favorites,” you might enjoy making a classic meal of beef stew. In a crockpot, it’s a one-dish meal that can be waiting for you in the evening with no more preparation needed.
Chicken Mushroom Rice Bake with Homemade Gluten-free Mushroom Sauce
This old family favorite is made from scratch, even the sauce, so you know that it’s safe for a gluten-free diet. Since the chicken is boneless and skinless, it’s easier to serve and clean up than the bone-in version.
You can use your favorite vegetables in it, but our favorites are either green beans, or peas and carrots, or chopped broccoli. You’ll have a complete meal in one dish with this gluten-free casserole. If you want to make it dairy-free, you can use the oil instead of butter or margarine, and also use a dairy-free milk, or mushroom or vegetable stock instead.
