Category: Gluten Free Skillet Dinners

Gluten Free Beef Stir Fry

I love stir fry meals for busy weeknights!  When you get home from a long day at work, you don’t want to spend a lot of time making dinner.  This is one of my favorite Asian inspired recipes that is on the table in 30 minutes.  I used frozen veggies to make the prep even faster!  Use petite sirloin when possible and slice it yourself.  It will be far more tender and flavorful than the cuts usually sold as stir fry beef.

3-4 Servings

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Ingredients:

  • 3/4 lb. petite sirloin cut into thin strips
  • 4 oz. gluten free Pad Thai rice noodles
  • 1 lb. bag frozen Asian stir fry vegetables
  • 1 clove garlic, minced
  • 1/2 onion, diced
  • 1 baby Bok choy, chopped
  • 1/4 cup Mirin (rice wine)
  • 2 tbsp.  gluten free soy sauce
  • 1/2 cup gluten free chicken broth
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ginger powder
  • 1 tbsp. cornstarch
  • olive oil
  • toasted sesame oil
  • additional gluten free soy sauce, to taste
  • ground pepper, to taste
  • scallions, for finishing (optional)
  • toasted sesame seeds (optional)

Preparation:

Toast sesame seeds in a small saucepan and set aside.

Whisk together the Mirin, soy sauce, chicken broth, garlic powder, ginger powder and cornstarch.  Set aside.  Boil water for the noodles and salt well.

Chop the Bok choy, separating the bulb from the leaves.

Heat a large nonstick skillet and add a little olive oil with 1 tsp. sesame oil.  Quickly brown the beef on the outside (don’t cook through), transfer to a bowl and sprinkle with gluten free soy sauce.

Wipe the skillet clean, and begin cooking the onion in olive oil, with a tsp. of sesame oil.  Add the bulb (bottom section) of the Bok choy, reserving the leaves.

Next add the frozen veggies, garlic and Bok choy leaves.  Season with ground pepper and a few more shakes of soy sauce.  Cover and cook 3 minutes.

Cook the noodles for 3 minutes and drain.  To finish, add the beef back to the skillet, and toss for 30 seconds to finish cooking.

Add the noodles and pour the sauce over everything, then use 2 spatulas to turn and coat evenly with the mixture.  Toss continuously for about 1 minute or until the sauce thickens.

Transfer to a serving dish and garnish with scallions and/or sesame seeds.

This dinner is a real family favorite.  People are always surprised at how easy it comes together and the frozen veggies are a real time saver.

Notes ♪♫ Always check that your soy sauce, chicken broth, seasonings and noodles are gluten free.  Avoid frozen veggies with added seasoning, sauce or glaze.

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Breaded Pork Medallions with Beans and Potatoes

I’m always looking for recipes to incorporate more beans into our meal plan.  Beans are nutritious, economical and rich in fiber, which is sorely lacking in the gluten free diet.  This bean and potato side was the perfect accompaniment to my easy breaded pork medallions!  I used cannellini beans in this recipe, but you can use any variety you prefer!

4 Servings

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Ingredients:

Preparation:

Soak the pork in 1/3 cup milk for at least 30 minutes.

Cook the bacon in a deep skillet, then remove and drain on paper towels, reserving the fat.  Add the diced onions to the skillet with 1 tbsp. olive oil and cook them on very low heat to caramelize, about 25 minutes.

Add the potatoes with an additional tbsp. of olive oil.  Sprinkle with Italian seasoning.  Toss to coat, add 1/3 cup chicken broth and cook 20 minutes longer.

Drain and rinse the beans and add to the skillet with an additional 1/3 cup of chicken broth.  Cook for another 15 minutes.

Dredge the pork medallions in the breadcrumbs, and cook in a large, nonstick skillet coated with olive oil, 5 minutes per side.

Serve over the potatoes and beans.

I added a side of roasted green beans.

Dinner was delicious and there were plenty of leftovers!

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Gluten Free Breaded Pork Chops

Pork chops are one of my go to meals during the week.  In this easy, schnitzel style recipe I slice the chops through the middle and pound them thin, for a very quick cook time plus more surface area for the crispy breading.  Only 1 tbsp. of olive oil needed, no deep frying!  It’s one of my tried-and-true recipes that I have modified just by using gluten free breadcrumbs.  Simple ingredients are kid friendly, and adults will love it too!

Dinner for 2

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Ingredients:

  • 2-3 boneless pork chops 3/4″ thick
  • 1/2 cup seasoned gluten free breadcrumbs
  • 1/2 cup buttermilk (or use 1/2 cup milk + 1 tsp. lemon juice)
  • 1/2 tsp. gluten free Worcestershire sauce
  • 1/4 tsp. garlic powder
  • 1 tbsp. olive oil

Preparation:

Combine the buttermilk, Worcestershire and garlic powder in a measuring cup.  Lay the pork chops on a cutting board and carefully slice each chop through the middle.

Place each slice between 2 sheets of plastic wrap and pound to an even 1/4″ thickness.

Lay the pork chops in a zip top bag with the buttermilk mixture.  Be sure to seal the bag completely and lay it on a plate in case there are any spills.  Let the chops marinate for 1 hour in the refrigerator.

Heat a large non-stick skillet over medium low heat with 1 tbsp. olive oil.  Remove the chops from the marinade and dredge in the breadcrumbs.

Place the chops in a single layer and cook 2 minutes per side, turning once.

That’s it!  The chops are thin, so 2 minutes per side is all it takes!

Moist and juicy, on the table in minutes!

The whole family will love this dinner, even picky eaters!  Go ahead and double or triple the recipe, it’s a fast and easy to cook up several batches.  So, the next time you’re wondering what to make for dinner, give this a try!

Notes ♪♫ Aleia’s Gluten Free Italian Breadcrumbs are the best tasting gluten free breadcrumb!  After trying so many, I can honestly say that they are the closest in taste to real Italian breadcrumbs.  You will not believe they are gluten free!

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Favorite Mexican Grilled Chicken

Favorite Mexican Grilled Chicken

I haven’t been out to dinner much lately.  Sometimes it’s just easier to stay home, but there is a local Mexican restaurant that I’m especially missing.  Not dedicated gluten free but they always make sure that I have a safe basic meal of grilled chicken, rice and veggies.  It was a cinch to recreate this favorite dinner at home, especially during the summer months when squash is abundant, and cilantro is growing fresh in my herb garden.

Grilled chicken is a no brainer.  So, how do we give it that Mexican flavor profile?  To me the must-haves are Chipotle Chile, cumin, onion, oregano, cilantro and lime…  The entire meal echos these flavors.  Get my Mexican Spice Blend here.

2 Servings

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Ingredients:

  • 14 oz. boneless chicken breast
  • Zucchini and summer squash, diced
  • 1/4 cup sweet corn
  • 2 tbsp. shallots, minced
  • Olive oil
  • Mexican seasoning
  • Juice of 2 limes
  • Fresh cilantro, for garnish

Preparation:

Butterfly the chicken breast by slicing through the center horizontally, cutting almost to the other side and opening it up like a heart.  Place between 2 sheets of plastic wrap and pound to an even ½” thickness.

Brush the chicken with olive oil and season with Chipotle seasoning.  Let it stand at room temperature for 15 minutes, then heat a grill pan with olive oil on medium low and add the chicken.

Cook 5 minutes per side, or until the internal temperature reaches 165º.  Squeeze lime juice over the chicken and transfer to a serving dish.  Garnish with fresh cilantro and keep warm.

Add the zucchini, summer squash, corn and shallots to a hot skillet coated with olive oil, sprinkle with seasoning and a squeeze of lime juice.  Cook just a few minutes until crisp tender.

Serve with Cilantro Lime Rice, and Tomatillo Sauce (salsa verde) for dipping.

Thanks for visiting today and be sure and check all my Cinco de Mayo recipes!

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Gluten Free Jambalaya Pasta

Gluten Free Jambalaya Pasta

Fra Diavolo meets Cajun in this spicy pasta dish with a definite southern twist!  Cajun seasoning gives it a real kick, and it can be anything from a modest pinch to a generous shake, you decide.  I borrowed smoky Andouille sausage, chicken and shrimp from the traditional recipe, along with the “trinity” of pepper, onion and celery.  I finished it with a light tomato sauce but instead of rice I served it over gluten free Caserecce pasta from Jovial, one of my absolute favorites!  Use pork or chicken Andouille sausage in this recipe.  Always check ingredients and look for the gluten free label.

4 Servings

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Ingredients:

  • 6 oz. Andouille sausage, cut into coins
  • 6 oz. colossal raw shrimp (about 6), peeled and deveined
  • 12 oz. boneless chicken breast, cut into medallions
  • 2 cups broccoli florets, cut into 1″ pieces
  • 1/4 cup red bell pepper, diced
  • 1/2 cup sweet onion, diced
  • ¼ cup celery, sliced
  • 1 tbsp. garlic, minced
  • olive oil, about 2 tbsp.
  • 3 tbsp. tomato paste
  • 3 tbsp. cream, half and half or milk
  • Cajun or Creole seasoning
  • 4 oz. gluten free pasta, cooked 2 minutes less than package directions
  • 3 ladles of the pasta water
  • Parsley for garnish

Preparation:

Once the ingredients are prepped, this meal comes together in about 15 minutes.  Slice the sausage into coins, peel and devein the shrimp, slice the chicken into medallions.  Mince the garlic and dice the bell pepper, onion and celery.  Chop the broccoli into bite size pieces.

Cook the pasta to 2 minutes less than package directions, reserving 3 cups of the pasta water.  Heat a large skillet with olive oil.  Add the sausage and cook 1 minute, or until the sausage begins to release its fat.

Add the chicken, season well and cook 3 minutes longer, turning once.  It does not need to be cooked through at this point.

Add the broccoli, peppers, onions, celery and garlic.

Season, cover and cook 3 minutes until the veggies are crisp tender.

Make a space in the center of the skillet and add the tomato paste.  Let it toast for 1 minute, pushing it around with a spatula then toss it with the meat and vegetables.

Add 1 ladle of the pasta water with the shrimp, and continue cooking just until the shrimp turns pink.

Add 2 more ladles of pasta water with the cream, half and half or milk.  Look at the gorgeous colors!

Finally, add the drained pasta to the skillet and toss well for another 2 minutes to finish cooking the pasta and meld the flavors.

Transfer to a platter, garnish with parsley and dinner is ready.  It smells so good; I had to hurry through the photo shoot!

What a meal!  The Andouille sausage gave it just the right amount of heat.  I went easy on the seasoning, but next time I’ll give it a few extra shakes!

This pasta version of Jambalaya is my favorite, maybe because I’m Italian!  I hope you enjoyed it as well.  For more Jambalaya recipes check out my traditional Jambalaya and my Jambalaya stuffed peppers!

Notes: ♪♫ What is the difference between Cajun and creole seasoning?  Cajun seasoning is spicy combination of peppers and herbs that bring on the heat, while Creole seasoning leans more toward a balanced blend of heat and sweet.  It’s a matter of taste, so use whatever makes your palette happy!

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Gluten Free Penne with Italian Chicken Sausage and Broccoli

Here is another of my many “quickie skillet dinners”.  So easy to pull together after a long day at work, or when you just don’t want to fuss.  The dish gets a big boost of flavor from boldly seasoned Italian chicken sausage.  You can substitute whatever veggies you have on hand, and of course you can use any kind of sausage.  It’s all tossed together with a generous amount of olive oil, a dab of tomato paste and a ladle of starchy pasta water.  If you time it just right, the pasta will be done at the same time as the sausage and veggies.

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Ingredients:

  • 6 oz. gluten free Italian Chicken Sausage, diced
  • 6 oz. gluten free penne pasta (I used Jovial)
  • 1 tbsp. toasted pignoli (pine nuts)
  • 1 tbsp. minced garlic
  • 1/2 sweet onion, diced
  • 2 cups broccoli florets
  • 2 tbsp. tomato paste
  • gluten free Italian seasoning
  • olive oil
  • fresh Italian parsley
  • grated cheese

Preparation:

I am obsessed with pignoli (pine nuts) as a garnish for my pasta dishes.  A tablespoon is all you need!  To bring out their flavor, the pine nuts need to be toasted until they release their oil.  I do mine over low heat in a small, nonstick saucepan, until lightly browned and fragrant.

Cook the pasta to 2 minutes less than the package directions.  Don’t forget to reserve some pasta water to add to the skillet.  Heat a large, nonstick skillet with 2 tbsp. olive oil.   First add the garlic, followed by the onions, sausage and broccoli.  Sprinkle with Italian seasoning and cook until the onions are translucent.  Cover and cook 3 minutes longer.

Clear a spot in the center of the pan and add the tomato paste.  Let it toast for 1-2 minutes then stir it into the veggies and sausage with a ladle of the pasta water to loosen it up.  Add more olive oil and pasta water as needed.

Drain the cooked pasta and add to the skillet.  A little more olive oil and toss well to finish cooking the pasta.

Transfer to a serving dish.  Finish with more olive oil, grated cheese, toasted pignoli and chopped parsley.

Serve with more grated cheese.

Notes ♪♫ When choosing sausage always look for the gluten free label.  If not sure, you can check the manufacturer’s website or email them for more information.  The gluten free penne I used is from Jovial.

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Paella

Paella is a restaurant favorite of mine.  The blend of color, flavor and aroma in this Valencian rice dish is wonderful!  You may be thinking it would be difficult to recreate this magnificent meal at home, but it really isn’t.

Today I made Paella for the first time since my Celiac diagnosis, almost 3 years ago!  Afterward I thought, what have I been waiting for?  Most of the ingredients are naturally gluten free!  Follow my step by step instructions and serve this up for your family tonight.  You do not need a paella pan, a large nonstick skillet will do the trick!  The most time consuming part of this meal is the prep.  Once you start cooking it will come together in about 30 minutes.

4 servings

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 32 oz. carton gluten free, low sodium chicken broth
  • salt
  • red pepper flakes
  • 1/2 tsp. thyme
  • 2 bay leaves
  • paprika
  • big pinch of saffron
  • 2 garlic cloves, minced
  • 4 oz. gluten free Andouille sausage, sliced into coins
  • 6 oz. chicken breast, sliced into thin medallions
  • 1 cup baby bella mushrooms
  • 1 cup zucchini
  • 1/2 cup sweet onion, diced
  • 1/2 cup red bell pepper, diced
  • 8 jumbo shrimp
  • 15 small to medium clams
  • butter
  • 2 tbsp. scallions (for garnish)

Preparation:

Mise en place is a French culinary phrase which means “putting in place” or “everything in its place”.  This simple process of gathering and arranging ingredients, cookware and tools before you begin is the secret to preparing recipes like Paella.  So line up your pantry ingredients, dice the veggies, slice the meat and clean the fish before you start cooking!

The rice goes in first, to allow for the necessary cook time.  Add butter and oil to a large nonstick skillet (mine is 14″) over medium low heat.  Brush or swirl it around to coat.

Add the rice, bay leaf, thyme, garlic and pinch of red pepper flakes.  Stir to coat the rice with butter then add 1/2 cup of white wine.  Stir frequently until the wine is almost evaporated.

Begin ladling in the chicken broth, 1/2 cup at a time, stirring constantly.  Add a big pinch of saffron with the first ladle of broth.  Saffron is a key ingredient in Paella and will give the rice a rich flavor and golden color.

As each ladle of broth is almost absorbed, add another.  Continue doing this for about 20-25 minutes, then begin adding the other ingredients, one at a time.  First the Andouille sausage, followed by the chicken.

Next comes the zucchini, onion, pepper, and mushrooms and cook for 5-10 minutes.  Be careful not to add too much broth from this point, as the vegetables and fish will release their own liquid.

The shrimp and clams will go in last as they will only take about 6 minutes to cook.

Toss the shrimp with the rice and veggies then nestle in the clams.  Immediately close the cover and cook for about 6 minutes, or until the clams have opened (clams that don’t open should be discarded).

Finish with a pat or two of butter and don’t forget to pull out the bay leaves!

Transfer to a serving platter and garnish with scallions and more paprika.  This 5-star dinner will be a hit with the whole family, if you need to make a delicious gluten free meal that everyone will enjoy this is the one!

Notes: ♪♫  For best results, make sure your chicken broth is warm or at room temperature.  As you add each ladle of broth to the pan, you want it to heat up quickly so that the rice continues to cook evenly.  Tip, always start with a new carton of room temperature chicken broth, you won’t need the whole thing and leftovers can be saved for another recipe.

 

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Skillet Chicken and Penne

Before I was diagnosed with Celiac disease, easy skillet meals like this were my go-to for busy weeknights.  There was a time when I thought I would never enjoy meals like this again, but little did I know!  Delicious gluten free pasta and breadcrumbs are widely available so today I can still enjoy some of my old favorites.  I love that this dinner can be pulled together in a hurry.  It’s such a versatile recipe, you can substitute whatever veggies you have on hand, even leftover or frozen veggies will work.

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Ingredients:

Preparation:

Boil a pot of salted water for the pasta.  Cut the chicken into cubes.  Place in a bowl and toss with breadcrumbs to coat evenly.  Cook the chicken in a large, nonstick skillet with olive oil.  Turn to brown all sides.  When cooked through, remove and keep warm.

Keep the veggies separated.  The carrots will take longest to cook, while the zucchini will only need a few minutes.  Toss the veggies with olive oil, salt and pepper before adding to the skillet.  Add the carrots in first.

Cook the pasta to 1 minute less than package directions.  While the pasta cooks, finish the veggies.  Add the onions and bell peppers next.  With 5 minutes left for the pasta to finish, add the zucchini.

Add the chicken back to the skillet with the veggies, toss well and add a splash of white wine.  Let it reduce, then add 1/4 cup of chicken broth.

Drain the pasta and add it to the skillet with a little reserved pasta water if needed.  Finish cooking 1 minute longer, tossing together to blend the flavors.

Transfer to a serving platter, finish with grated cheese and garnish with Italian parsley.  Serve with more grated cheese.

Notes ♪♫ I used Rummo gluten free penne in this recipe, it’s a rice and corn blend with great taste and texture.  If you’re missing the “chew” of wheat pasta, give it a try!

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Gluten Free Orange Chicken

Foodie friends, I’ve been craving Chinese food!  Unfortunately for me, many Asian dishes are made with soy sauce, so they are off limits on a gluten free diet.  I have been thinking about a lightened up, gluten free version of this classic dish for a while now and dinner was a hit!  The chicken is not fried, so it’s a bit healthier than the restaurant version.  Gluten free coconut aminos make it safe for me, and lower in sodium as well.  I served it over fried rice.

3-4 servings

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Ingredients:

For the marinade:

  • 12 oz. Boneless chicken breast
  • ½ cup frozen orange juice concentrate
  • 2 tbsp. coconut aminos
  • 1 garlic clove, minced
  • 1 tbsp. Honey
  • ¼ tsp. Powdered ginger
  • 1 tsp. toasted Sesame oil
  • zest of 1 orange

For the sauce:

  • 1 tbsp. Olive oil
  • 1 garlic clove, minced
  • 1 tbsp. Arrowroot starch
  • ¼ cup gluten free low sodium chicken broth
  • ½ cup orange juice concentrate
  • 1 tsp. honey

For the garnish:

  • 1 tsp. Sesame seeds, toasted
  • scallion greens, sliced diagonal

Preparation:

Toast the sesame seeds and reserve for garnish.  I like to toast them in a small non-stick saucepan, so that they don’t fly all over the place!  As soon as they start to get a little color transfer them to a bowl.

Cut the chicken into 1” cubes and place in a bowl.  Whisk together the marinade ingredients (orange juice concentrate through orange zest) and pour over the chicken.  Cover and refrigerate for at least 20 minutes and up to 1 hour.

Drain the chicken, reserving the marinade.  To make the sauce, heat the olive oil and minced garlic in a small non-stick saucepan.  Cook one minute until garlic is fragrant, then whisk in the remaining ingredients, arrowroot through honey.

Stream in the reserved marinade, whisking constantly to make a smooth sauce.  Bring to a boil, then simmer until the sauce is thick and bubbling.  Keep warm while you finish the dish.  Important: because the marinade has been in contact with raw meat, it must reach a full boil in order to be safe to eat.

In a large non-stick skillet, heat 1 tbsp. Olive oil and 1 tsp. Sesame oil.  Cook the chicken, turning to brown all sides.  Don’t crowd the pan, spread the chicken out so pieces don’t touch.  Brown in batches if needed.

Dip the chicken in the sauce, a few pieces at a time.

Transfer to a serving bowl and garnish with the scallion greens and toasted sesame seeds.

I served it with fried rice.  Doesn’t that look delicious?  Once you taste it, you’ll want to add this Asian inspired dinner to your rotation.  And if you make a double batch, it will be just as good leftover!

Notes ♪♫ Using frozen orange juice concentrate along with orange zest gives the sauce a more intense citrus flavor and helps with thickening.  If using orange juice, you will need to adjust the amount of arrowroot starch in order for the sauce to reach the right consistency.

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Gluten Free Chicken Stir Fry

Stir fry meals are one of my weeknight favorites.  My go-to recipe is very forgiving, so you can change up the meat, veggies and noodles to suit your taste or use up what’s in your pantry.  Today I’m using boneless chicken breast which I always have on hand, along with fresh veggies and gluten free pasta twists.

4 Servings

Ingredients:

  • 1 lb. boneless chicken breast, cubed
  • 2 tbsp. olive or canola oil, divided
  • 1 tbsp. sesame oil, divided
  • powdered ginger
  • garlic powder
  • 3/4 cup gluten free chicken broth
  • 1 tbsp. corn starch
  • 1/4 cup mirin
  • gluten free soy sauce, to taste
  • 1 carrot, peeled and sliced diagonally
  • 1 celery stalk, sliced
  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, thin sliced
  • 3 shiitake mushrooms, sliced
  • 1 cup cauliflower, cut into 1/2″ dice
  • 1 head baby bok choy, chopped and leaves separated from stalks
  • 4 oz. gluten free pasta twists (I used Jovial)

Preparation:

Cut the chicken into 1″ cubes and place in a bowl with 1 tsp. sesame oil and 1 tsp. olive or canola oil.  Sprinkle with garlic powder and ginger.  Whisk together the chicken broth, mirin and corn starch.  Boil water for the pasta.

Heat a large nonstick skillet over medium low heat with 1 tbsp. olive or canola oil and add the cubed chicken, leaving space between pieces.  Don’t crowd the pan, do it in batches if needed.  Season with salt and pepper.  Turn the chicken to brown all sides, it doesn’t need to be cooked through at this point.

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While the chicken is browning wash the bowl or use a clean bowl.  Sprinkle the chicken with a little soy sauce and transfer into the clean bowl.  Wipe the skillet clean.

Add the remaining olive or canola oil to the skillet and begin cooking the vegetables.  Start with the carrots, as they take longest to cook and gradually add the other vegetables.  Save the tender bok choy leaves for last so they retain some texture and crunch.  Sprinkle with garlic powder and ginger, and drizzle with 1 tsp. sesame oil and a few shakes of soy sauce.

While you stir fry the veggies, cook the pasta according to package directions.

To finish the dish, return the chicken to the skillet along with the cooked pasta, remaining tsp. of sesame oil and a few more shakes of soy sauce.  Combine and cook 2 more minutes to heat the chicken through.

Pour the chicken broth mixture over everything and use 2 spatulas to turn and coat evenly.  Continue stirring and tossing as the liquid thickens.  Transfer to a serving platter.

 

Notes: ♪♫  You can substitute beef, pork or shrimp for the chicken.  Use rice, gluten free Asian noodles or other pasta shape in place of the pasta twists.  Veggie combinations are endless, zucchini and sugar snap peas are spring favorites!  Be sure your soy sauce is gluten free, my favorite brand is Kikkoman.

 

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