Gluten Free Skillet Dinners – Page 5

Jambalaya

Jambalaya is a delicious, versatile recipe that you can enjoy right at home, better than any restaurant! It is easily adapted to a gluten free diet, as most of the ingredients in this spicy Louisiana dish are naturally gluten free. Andouille sausage gives this dish its signature heat and flavor and is now commonly available with no gluten containing ingredients. Always look for the gluten free label to be safe!

4 Servings

This post contains affiliate links.

Ingredients:

8 oz. boneless chicken breast, cut into 1″ dice
4 oz. (about 1 link) gluten free andouille sausage sliced into thin coins
8 large raw shrimp, peeled and deveined
1/2 medium sweet onion, diced
1/2 small zucchini, cut into strips
1/4 large red bell pepper, thin sliced
1 garlic clove, minced
2 tbsp. tomato paste
olive oil
2 cups gluten free chicken broth
1/2 tsp. creole seasoning (or to taste)
chopped Italian parsley, for garnish

Mise en place:

This is one of those recipes that comes together very quickly once the prep work is done. You don’t want to be doing your chopping and peeling once you begin to cook, so get “everything in its place” before you start cooking…

Preparation:

Heat a large nonstick skillet over medium low with a little olive oil and begin cooking the sausage coins. When browned on both sides, remove the sausage and leave the oil in the skillet.

Next, cook the chicken in the reserved oil. Add a bit more olive oil as needed and sprinkle with seasoning.

Remove the chicken when almost cooked through and add the onions and peppers to the skillet. Sprinkle with seasoning.

Cook 2-3 minutes, then push the veggies aside to make a clean spot in the center of the pan. Add the tomato paste and let it toast for a minute before stirring it into the veggies with 1/2 cup of the chicken broth.

Add the garlic, return the sausage and chicken to the skillet along with the shrimp.

Stir everything together, then add the remaining 1-1/2 cups chicken broth along with the zucchini.

Cover and cook several minutes longer, just until the shrimp turn pink.

That’s it! Just transfer to a serving bowl and finish with chopped parsley.

Notes ♪♫ This spicy dish is traditionally served over rice, but it is also delicious tossed with pasta. If you enjoyed this post check out my Jambalaya Pasta, and Jambalaya Stuffed Peppers!

[print_link]

Gluten Free Chicken Tenders Saltimbocca

Saltimbocca is one of those restaurant classics that I have had on my recipe bucket list. It can be made with chicken or veal; I’ve even had it as an appetizer with jumbo shrimp! Today though, I’m keeping it simple. I’m using chicken tenders, easy on the pocketbook and easy on the prep! Each tender is wrapped in prosciutto with a beautiful fresh sage leaf tucked in. The bundles are then simmered in a sauce made with shallots, chicken broth, lemon and wine.

The inspiration for this post was a beautiful pot of sage from my herb garden. I’m really proud that I grew it from seed!

Fresh sage is really the star of this dish, really different than dried! If you don’t have an herb garden look for it at the market.

This post contains affiliate links.

Ingredients:

1 lb. chicken tenders, 5-6 pieces
fresh ground pepper
fresh sage leaves, whole plus 2 tbsp. minced
6 slices of prosciutto, or 1 per tender
2 tbsp. olive oil, divided
1 shallot, chopped fine
1 tsp. corn starch
1/2 cup gluten free lower sodium chicken broth
1/3 cup white wine (I used pinot grigio)
2 tbsp. unsalted butter, divided
juice of 1/2 lemon
remaining half lemon, cut into wedges for serving

Preparation:

Line your counter with wax paper and lay out the prosciutto slices. Place one whole sage leaf on the lower half of each slice.

Place one chicken tender on each sage leaf. Sprinkle with the minced sage and fresh ground pepper.

Roll each into a bundle.

Heat a large nonstick skillet with 1 tbsp. each of butter and olive oil. Place the bundles seam side down in the skillet and cook for about 8 minutes, turning halfway through. See how searing the prosciutto has sealed the bundles, no toothpicks or twine needed!

Transfer the tenders to a platter while you make the sauce.

Add 1 tbsp. of olive oil to the skillet and stir in the shallots. Cook for 1 minute. Whisk in the corn starch for about 30 seconds. Stream in the broth and the wine. Bring to a simmer, then finish with the butter, lemon juice and parsley. When the butter has melted, return the chicken to the skillet. Toss with the sauce, then cover and cook several minutes longer to heat through.

Transfer to a serving dish and spoon sauce over the top. Garnish with fresh sage and lemon wedges.

I served it with roasted potato slices and sugar snap peas. So simple and delicious! This recipe is proof you can still enjoy traditional Italian favorites on the gluten free diet!

Notes ♪♫ Since the prosciutto in this recipe has plenty of salt, I did not add more to the recipe. If you aren’t limiting sodium, then sprinkle away!

[print_link]

Gluten Free Veal Piccata

I wrote this post a few years ago, it was inspired by a meal that I had at a local restaurant. I don’t eat out very often, so this was a real treat. Of course, the restaurant had gluten free options, and in fact most of the menu could be made gluten free upon request. I ordered the Veal Piccata that night, and it was SO good! I enjoyed every single bite, and from that moment I was determined to recreate the meal at home. Here is my version and I dare say it was just as good as the restaurant!

I am fortunate to live in an Italian neighborhood, where thin sliced veal cutlets are readily available at local markets. This is a huge time saver, since I did not have to pound the cutlets to the right thickness. Look for veal cutlets that are 1/4″ thick, or you can place them between 2 sheets of plastic wrap and pound them with a meat mallet. If veal is not available where you live or just not in your budget, you can make this recipe with chicken.

4 Servings

This post contains affiliate links.

Ingredients:

16 oz. thin sliced veal cutlets
1/4 cup white rice flour
fresh ground pepper
2 tbsp. olive oil + more as needed
1/2 cup gluten free chicken stock
1/4 cup white wine (I used pinot grigio)
1 lemon, divided use
4 tsp. capers
1 tbsp. butter
1 tbsp. fresh Italian parsley

Preparation:

Divide the lemon in half, cut one half into slices for serving and reserve the other half for its juice.

Pat the cutlets dry. Dredge them in rice flour, shaking off the excess. Season with fresh ground pepper.

Heat olive oil in a large nonstick skillet. Cook the cutlets 2 minutes per side in a single layer. Cook in 2 batches if needed.

Set the cutlets aside on a serving platter while you make the sauce. Add the stock, wine and lemon juice to the skillet and bring to a boil. Simmer 1 minute, then add the capers, parsley and butter.

Stir to cook 1 minute longer, then return the veal to the pan and heat through, turning once.

Plate the cutlets and spoon some of the pan juices over the top.

Serve with lemon slices.

Notes ♪♫ I copied my restaurant meal right down to the sides- roasted potato wedges and garlic green beans. I’m so glad I did! This recipe is perfect for date night or when you want to treat yourself to something special.

[print_link]

Gluten Free Italian Chicken Pasta

Can you make an Italian Sunday Dinner in under 30 minutes? When you don’t have the time or the inclination to make an elaborate meal, this recipe comes together in a flash with common pantry ingredients. I used chicken tenders to keep prep to a minimum. A simple sauce made with fire roasted tomatoes and a red wine vinaigrette is rich with flavor. I finished it off with grated cheese and a sprinkle of fresh herbs from my garden.

This post contains affiliate links.

4 Servings

Ingredients:

1 lb. boneless chicken tenders
3-4 tbsp. olive oil, divided use
3 tbsp. tomato paste
1 can (14.5 oz.) gluten free Fire Roasted Tomatoes
1-1/2 tbsp. red wine vinegar
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1/4 tsp. garlic granules
1 ladle of pasta water
1/2 lb. gluten free fettuccine
1/2 tsp. salt
2 tbsp. grated Parmesan cheese
2 tbsp. grated Romano cheese
1 tbsp. each fresh Italian parsley and slivered basil for garnish

Preparation:

Boil water for the pasta, add 1/2 tsp. of salt and 1/2 tsp. olive oil. Cook the fettuccine according to package directions. Whisk together 2-1/2 tbsp. olive oil, the red wine vinegar and the seasonings.

While the pasta is cooking, heat a large nonstick skillet with 1 tbsp. olive oil. Add the chicken tenders, turning to brown all sides until cooked through, about 8 minutes.

When the chicken is close to being done, push it to the side of the pan and add the tomato paste in center.

Let it toast for 1 minute then add the diced tomatoes and the vinaigrette. Lower the heat and simmer for 2 minutes.

Before draining the pasta, reserve a ladle of the pasta water and add it to the skillet. Add the fettuccine to the sauce and toss well.

Cook for another minute then sprinkle with half the cheese and fresh herbs.

Transfer to a serving platter, sprinkle with the remaining cheese, basil and parsley.

Notes ♪♫ Conventional kitchen wisdom tells us to never add oil to your pasta water, and for regular wheat pasta I would agree. Gluten free pasta, on the other hand is notorious for sticking together, especially our much-loved spaghetti, linguine and fettucine. I find that adding just a drop of oil to the cooking liquid helps keep the strands separate as they cook.

Pan Cooked Striped Bass

I love seafood and enjoy trying new types of fish. Often, I stumble upon something really tasty because it happened to be on sale, like this Striped Bass. It was on special one week, but now I buy it every chance I get.

This post contains affiliate links.

Named for it’s stripes, this fish has a semi-firm, pink flesh that turns white when cooked. A simple marinade of olive oil, lemon juice and white wine is all you need to bring out its best flavor. Like so many of my seafood recipes, I cooked it in a nonstick grill pan. This quick preparation ensures great flavor without drying out the fish.

Ingredients:

1 lb. striped bass
2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. white wine
black pepper to taste
sprinkle of Old Bay®
2 tsp. butter
2 tbsp. fresh chives, divided use

Preparation:

Cut the fish into 4 pieces.

Whisk together the marinade ingredients with a sprinkle of Old Bay®, a few grinds of fresh ground pepper and 1 tsp. of fresh chives.

Place the fish, skin side up in the marinade. Cover and let stand at room temperature for 30 minutes.

I’m heating my nonstick grill pan on medium low with 4 tiny pats of butter, just a little as the fish itself will release some oil as it cooks. The butter will add to the flavor and golden brown color.

Place the fish skin side down and cook for 4 minutes.

Turn the fish and cook for 6 minutes longer.

Transfer to a serving dish and garnish with the remaining chives.

Notes ♪♫ This simple pan grilled meal is on the table in no time. I use this cooking method for many types of seafood, just changing up the marinade. If you enjoyed this recipe, check out my Mahi Mahi, and Arctic Char.

[print_link]

Gluten Free Beef Stroganoff

I love making over my favorite comfort foods! Looking back through my old recipe files, I realized that I hadn’t made this dish since 2013! Why I don’t know, because this lightened up, Gluten Free Beef Stroganoff is delicious, not to mention easier and healthier than the traditional version. Try it, I promise you won’t miss the gluten or the extra calories!

4 Servings

This post contains affiliate links.

Ingredients:

12 oz. 90% lean ground beef
olive oil
1/2 medium sweet onion, sliced thin
8 baby bella mushrooms, sliced thin
2 garlic cloves, minced
dash of gluten free Worcestershire sauce
2 tbsp. tomato paste
1 cup gluten free beef or vegetable stock
1/4 cup light sour cream
2 tbsp. half and half
1/2 tsp. Montreal steak seasoning
3 oz. gluten free ribbon pasta
1/3 cup shredded Gruyere cheese
1/4 cup gluten free seasoned breadcrumbs

Preparation:

Preheat the oven to 350º.

For best results use a heavy, oven safe pan or skillet. I used my Cast Iron Braiser, it goes from stovetop to oven to table. Don’t you love one dish cooking and cleanup?

Heat the pan on medium low with a little olive oil. Add the onions and stir to coat, cook for 2 minutes.

Add the mushrooms and garlic and continue cooking until they release their liquid. Transfer to a bowl and set aside.

Add a bit more olive oil and begin browning the meat, breaking it up with a spatula.

Clear a space in the center of the pan and add the tomato paste. Let it toast for a minute, then stir it into the beef.

Add back the mushrooms and onions, with 1/2 tsp. of Montreal Steak seasoning and a dash of Worcestershire sauce.

Cook the pasta to 3 minutes less than package directions, drain and add to the beef mixture.

Whisk together the broth, sour cream and half and half. Pour the mixture over everything and stir to thoroughly to combine.

Sprinkle the top with the breadcrumbs and cheese. Bake for 25 minutes at 350º.

I like to finish it under the broiler for 3-4 minutes, to give it that great color. Just watch that it doesn’t burn!

Garnish with fresh chives and bring this delicious meal to the table. Serve it right from the pan!

Leftovers (if you have any 😉) will be great the next day, just pop them in the microwave!

Notes ♪♫ I was lucky enough to spot these gluten free noodles on sale locally, and they were absolutely perfect in this dish. If you can’t find them near you, check online or substitute your favorite gluten free pasta.

Gluten Free Garlic Shrimp Stir Fry

Easy stir fry meals like this one are a mainstay of busy weeknights. In this dish, bright colorful veggies and beautiful jumbo shrimp come together in an Asian inspired sauce. I love shrimp and I am always excited to buy the big, 2 lb. bag (frozen) as it is both convenient and economical. Typically, the shrimp have already been deveined so all that remains is to peel before cooking. Completely gluten free, I used coconut aminos to keep the recipe lower in sodium and also made a side of white rice to go with it. If salt is not a concern you can use all tamari, and of course you can double the recipe for larger families (and appetites).

4 servings

This post contains affiliate links.

Ingredients:

1 lb. frozen jumbo shrimp (21/25 count per pound)
1/2 cup red bell pepper, sliced thin
1/2 cup carrot, cut into matchsticks
1 cup snow peas
1 tbsp. light olive oil
1 cup white rice
1 tsp. sesame seeds
2 scallions sliced thin, divided use
gluten free tortilla strips

For the sauce:

1 tbsp. gluten free lower sodium soy sauce, or tamari
1/2 tbsp. sesame oil
1/4 cup coconut aminos
1 tbsp. brown sugar
4 garlic cloves, minced
1/2 tbsp. cornstarch
1/2 tbsp. water

Preparation:

Toast the sesame seeds in a small nonstick saucepan and set aside. Prep the veggies and cook the rice according to package directions.

If your shrimp are frozen, just run them under cool water for a minute then peel, leaving the tails on.

Whisk together the sauce ingredients.

Heat the olive oil in a large, nonstick skillet over medium low. Add the bell pepper, carrots and snow peas. Cook the veggies for 3 minutes, stirring frequently.

Add the shrimp to the pan and cook for 2 minutes longer, or just until they turn pink.

Pour the sauce over the shrimp and veggies, along with half of the scallions and cook several minutes longer. As the sauce thickens, stir continuously. Lower the heat if needed so it doesn’t burn.

Transfer to a serving platter and garnish with the remaining scallions. Sprinkle with sesame seeds and tortilla strips.

To serve, spoon the shrimp and veggies over the rice with more sesame seeds and tortilla strips.

Notes ♪♫ How much is a half tablespoon? You won’t have to “eyeball it” with this cool set of magnetized measuring spoons that includes the unusual measures of 1/2 tbsp. and 3/4 tsp. Great when you are making a half recipe or quarter recipe! Plus, they’re magnetized, so they won’t get lost!

[print_link]

Bay Scallops with Baby Spinach and Grape Tomatoes

Would you believe this beautiful seafood pasta dish can be on the table in just a half hour? Simple ingredients and minimal prep make this meal perfect for week nights, date night or any special occasion. The ingredients are naturally gluten free, except for the pasta. So just one swap makes this meal celiac safe!

Bay scallops are delicate and sweet. Smaller in size than sea scallops, they are harvested in the US from bays along the East Coast. Available fresh when in season, you can also find them in the freezer section.

Dinner for two

This post contains affiliate links.

Ingredients:

1/2 lb. bay scallops, fresh or frozen
2 tbsp. butter, divided
4 tbsp. olive oil, divided
1 shallot, minced
2 garlic cloves, minced
6 oz. bag baby spinach
12 grape tomatoes, halved
1/2 cup white wine
6 oz. gluten free spaghetti or pasta of choice
salt and pepper to taste
gluten free Italian seasoning to taste

Preparation:

If your scallops are frozen, take them out to defrost and lay them on paper towels to absorb excess liquid. If fresh, just pat them dry before cooking.

Cut the grape tomatoes in half lengthwise and toss with 1 tbsp. olive oil. Spread them evenly on a parchment lined baking sheet and sprinkle with seasoning.

Roast for 15 minutes at 400º, stirring halfway through. Set aside while you finish the dish.

Cook the spaghetti to 1 minute less than package directions. While the pasta cooks, add 1 tbsp. each of butter and olive oil to a large nonstick skillet over medium low heat. Add the scallops, allowing plenty of space in between (cook in 2 batches if needed).

Cook 5 minutes per side, turning once. Transfer to a bowl and keep warm. Leave those browned bits in the pan, they will flavor the rest of the dish!

To the same skillet, add a bit more olive oil with the garlic and shallots.

Stir and cook 1 minute, then add back the roasted tomatoes.

Cook for 1 minute more, then add all of the baby spinach with 1/2 cup of white wine. Don’t worry, it will cook down! Cover the pan and cook for several minutes, until the spinach wilts.

What did I tell you?

Use tongs to add the cooked spaghetti to the spinach mixture, along with the scallops. Season to taste, and finish with another 1 tbsp. each of butter and olive oil.

Toss gently to combine and heat the scallops through, then transfer to a serving platter.

Notes ♪♫ Serving the scallops with pasta makes this a very fast and easy dish to prepare. But if you are not in a hurry, try serving it over risotto. You can find my Basic Risotto recipe here.

[print_link]

Cajun Lime Tilapia

Tilapia is a mild tasting freshwater fish that is budget friendly and easy to prepare. This simple recipe with just a few ingredients is perfect for busy weeknights. My version of this restaurant favorite is fuss free and much lower in sodium when prepared at home.

This post contains affiliate links.

You can easily find gluten free Cajun seasoning online. If sodium is an issue, try a salt free Cajun seasoning. Don’t like it that spicy? Try a Creole seasoning that has less heat. Always adjust the amount of seasoning to your taste. Use as much or as little as you like.

Tilapia is widely available, but if you can’t get fresh you can most certainly find it in the frozen section. Be sure to defrost and pat dry before cooking.

Ingredients:

Tilapia filets, about 6 oz. each, one per serving
1 lime, sliced thin
2 tbsp. butter
1 tbsp. olive oil
gluten free Cajun or Creole seasoning

Preparation:

Remove the filets from package and pat dry.

Melt butter and olive oil in a large, nonstick skillet.

Add the filets in a single layer and sprinkle with seasoning. Don’t crowd the pan. Cook for 2-3 minutes.

Use a long spatula to turn the filets and sprinkle generously with more seasoning. Squeeze lime juice over the filets and top with a lime slice. Cook for 2-3 more minutes, until the filets split and fish flakes easily.

What did I tell you, fast and easy! I served it with with rice and squash rounds.

Notes: ♪♫ I purchased my tilapia from Whole Foods Market. Look for tilapia that is responsibly farmed and sold by grocers that adhere to strict quality standards. Choosing tilapia from a responsible source ensures that the fish you are eating is good for you.

[print_link]

Basic Fried Rice, Gluten Free and Lower Sodium

I have shared so many of my Asian inspired meals here on the blog and I know you love them as much as I do! Today though, I thought I would focus on a basic recipe for fried rice that you can make at home with common pantry staples. This is an easy preparation that is gluten free with lower sodium options. I did not add meat, but you can choose (just like in your takeout menu), to add chicken, shrimp, pork, beef, etc… whatever you like to make it a complete meal.

Why make it at home? You control the salt, you control the fat, and you will be absolutely certain that it’s gluten free!

Cheat some of the prep work by using frozen veggies, like mixed peas and carrots. Or use up bits of leftover veggies from other meals, just chop them into small pieces and throw them in. Get fancy and add canned water chestnuts or bean sprouts!

Ingredients:

1-1/2 cups cooked rice, chilled (I used long grain brown rice)
1-1/2 cups diced veggies (I used peas, carrots, onion and celery)
1/4 tsp. garlic granules
1/4 tsp. powdered ginger
1 egg, scrambled
cooking spray
olive oil
toasted sesame oil
gluten free tamari or coconut aminos
1 tsp. toasted sesame seeds, for garnish

Preparation:

A large, nonstick skillet is my first choice for stir fry dishes. Having a large surface area is great when you want to spread out your ingredients in the pan.

Make ahead steps: Cook the rice ahead of time, cool and refrigerate. If using frozen vegetables, take them out to defrost. Toast the sesame seeds in a small, nonstick saucepan and set them aside for garnish.

Heat a large, nonstick skillet with cooking spray. Scramble the egg and break it up with a spatula.

Set the egg aside and wipe the pan clean.

Mist the skillet with cooking spray and add 1 tbsp. olive oil, 1 tsp. sesame oil and 1 tbsp. tamari or coconut aminos. Add the veggies and sprinkle with the garlic and ginger. Cook for 5 minutes over medium low heat, stirring frequently.

Add a little more sesame oil with tamari or coconut aminos, then stir in the cooked rice. Cook 1 minute to heat through, then add back the scrambled egg.

Toss well to incorporate and transfer to a serving bowl. Garnish with toasted sesame seeds.

Notes ♪ If you’re making this after a long day at work, it’s nice to be a step ahead in your prep, so cook your rice the day before! In fact, this recipe works best when the rice is cooked ahead of time and refrigerated.

♫ If you are on a low salt diet, use coconut aminos in this recipe instead of soy sauce. It is gluten free and much lower in sodium than tamari or gluten free soy sauce. You can use any of these, or a combination to suit your taste and dietary needs.

Ingredients:

Mise en place:

Preparation:

Ingredients:

Preparation:

Ingredients:

Preparation:

Ingredients:

Preparation:

Description

Ingredients

Instructions

Notes

Ingredients:

Preparation:

Ingredients:

Preparation:

Description

Ingredients

Instructions

Notes

Ingredients:

Preparation:

Ingredients:

Preparation:

Ingredients:

Preparation:

Ingredients:

Preparation:

Description

Ingredients

Instructions

Notes