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Dinner Menu

Golden-Topped Gluten-Free Moussaka

Here is a delicious meal that has more than meets the eye. Each forkful of this gluten-free casserole is rich, flavorful and saucy, and more than that, it’s also full of veggies and healthy stuff, too.

Vegetables are wonderful… I love them. But some of my family members are hard to convince that they’re worth eating… especially eggplant!

However, that is not a problem with this moussaka. It looks good, it tastes good and everyone at my dinner table has always liked it, even though it’s full of meat plus eggplant, onion, potatoes, mushrooms and tomatoes.

Just for the record, I have found…

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Voilà, Hybrid Frittata on Steroids!

This recipe came about one evening as I was looking for something I could do with eggs and the growing seasonal abundance of vegetables in my refrigerator. I put them all together and, voilà, hybrid frittata on steroids!

At first I was considering a neat, organized frittata, which is a seasoned mixture of beaten eggs with sautéed vegetables added, cooked slowly in a skillet without stirring and then turned as a whole at the end… similar to what you might do with an omelet.

But, what I had in mind was much more than that. I wanted a skillet heaped with scrambled eggs, which are cooked differently than frittatas. I wanted it vibrantly alive because of the scrumptious, savory sautéed veggies in it. And, I had absolutely the right idea… it was delicious!

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Collard Greens with Garlic and Lemon

Steamed or braised collard greens with garlic and a sprinkle of fresh lemon are naturally gluten-free. A relative of the cabbage and broccoli family, they are low carb and rich in fiber and many valuable nutrients, such as vitamins A, C and K, plus several of the B vitamins. They also have a variety of minerals, such as potassium, phosphorus and calcium, to name a few.

These collards can be served as a side for pork loin chops or chicken pieces for a paleo dinner, with a baked sweet potato as another side. I like to accompany them sometimes with Cajun rice or blackeyed peas to complement their texture and flavor for a vegetarian dinner. In the photo above they are shown with Shredded Barbecue Chicken.

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Barbecue Shredded Chicken in the Slow Cooker

I really like to come home to the aroma and taste of Gluten-Free, Barbecue Shredded Chicken!

This tangy, filling dinner is just what I need after a long day at work, shopping at the mall or an afternoon of gardening in my backyard.

While “30 minute meals” are really helpful, a meal like this, that only requires me to spend about 10 minutes putting ingredients in the slow cooker is even better. Slow cooker meals are, to my mind, the ultimate in “set and forget” cooking activities!

I just load the ingredients into my crockpot and …

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Gluten-Free Chicken Paprikash

I have liked the flavors of Chicken Paprikash since I first moved to Illinois in my early twenties. After the stress of being transplanted from Texas to Illinois, and worse yet, leaving behind the wonderful Mexican food that was everywhere to be found in Texas, the first restaurant in Illinois where we ate had a delightful dish of Chicken Paprikash on their menu.

The unfamiliar name intrigued me, and I quickly discovered the flavor was wonderful!

It wasn’t gluten-free then – I didn’t know that was a problem for me anyway — but with so many options for gluten-free pasta available now, I can easily make this for dinner anytime.

This version of Gluten-Free Chicken Paprikash may not be exactly like the original dish I enjoyed years ago, but it is flavorful and easy to make. And my husband even likes it!

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