We have a newish babysitter and she’s not had to do dinner with our kiddos before now. As a 15-year old, I’m just not going to put the responsibility on her to properly get it all together for the crazy food family. So in preparation, I had made spaghetti sauce and grabbed a bag of organic brown rice spaghetti (found at Trader Joe’s for $1.99 for a pound) and called it dinner. And guess what this sweet teenager announced when she walked in? “I’ve just been diagnosed gluten intolerant! I can’t eat anything my parents make!! Help!!!”
Well sweetheart, you came to the right house. I told her to snoop around and eat whatever she wanted, spaghetti dinner included.
Let’s face it, there are very few of us who enjoy making dinner nightly – especially when you eat gluten free and can use very little (while unhealthy) convenience foods. But as the now-famous meme reminds us, it has to be done. So let’s make it simple. Here are a few things I cook for dinner. My sweet sitter, this is dedicated to you and your overwhelmed mama and daddy.
- 1 lb. ground turkey or organic ground beef
- 1 medium-large onion, diced
- 2 Tbs. fresh garlic (and by fresh, I mean the big jar of minced garlic)
- 1 jar organic spaghetti sauce (I use Trader Joe’s or Simply Organic from Costco)
- 1 can of organic tomato sauce (15 oz.)
- 1 Tbs. oregano
- 1 lb. organic brown rice noodles ($1.99 at Trader Joe’s)
- Boil a pot of water in preparation for your noodles. Throw in a dash of olive oil so they don’t stick (GF noodles tend to stick way worse than wheat).
- Brown your ground meat in olive oil for turkey, no oil needed for most beef. While browning, add in onion and 1 Tbs. garlic.
- When nice and brown, add spaghetti sauce, tomato sauce, oregano and the last tablespoon of garlic. Let simmer.
- Drain noodles, pour on some sauce, and you have dinner. Now you should have about half the sauce left. Pour that in a container and freeze it for when you need a quick dinner and always keep the noodles on-hand.
Crockpot Pulled Pork Tacos
- 1 pork tenderloin
- 1 jar of organic chunky salsa
- organic taco shells* (super cheap at Trader Joe’s again)
- 1 can of organic pinto beans or black beans
- taco toppings – cheese, avocado, lime juice
- Place tenderloin in crock pot.
- Pour jar of salsa over tenderloin.
- Cook on low for 6 hours.
- Shred with fork and put on taco shells with desired toppings. Serve with beans. In fact, I load my taco up with the beans and all of the toppings I mentioned above, with the limes squeezed on top.
*If you can’t have corn, just serve on it’s own with the toppings. You don’t have to put it on something to eat it. Except a plate. I do suggest a plate.
- chicken breasts
- 1 bottle GF bar-b-q sauce of choice (most are GF)
- frozen broccoli
- 1/4 tsp. Dijon mustard
- 2 Tbs. butter
- 8 organic red potatoes
- 1 Tbs. “fresh” garlic
- 2 Tbs. olive oil
- sea salt to taste
- Place chicken breasts in crockpot.
- Pour bar-b-q sauce over chicken.
- Cook on low for 6 hours.
- Wash and cut potatoes into cubes.
- Toss with garlic, olive oil and sea salt.
- Spread on cookie sheet and bake for 20 minutes at 400○.
- Place broccoli in microwave steamer bag with suggested amount of water and nuke it for approximately 8-11 minutes.
- Toss broccoli in bowl with mustard and butter.
- Plate it all and eat up, knowing you’re serving a healthy, gluten free meal!
White Chicken Chili
- 2 cans organic navy beans
- 2 cans organic great northern beans
- 1 cup of canned or freeze dried chicken
- 1 cup organic chunky salsa
- GF chicken broth (I use Swanson Natural Goodness Chicken Broth – the others are not GF, even the Natural.) Amount various on how thick you like your chili.
- 8 oz. jack cheese, shredded
- Pour beans, chicken, chicken broth and salsa in a pot and heat until warm. You may also put it in the crockpot for the day.
- Add cheese when ready to eat.
These are just a few meals that are simple to get you started. What is your favorite meal that you’d like to replace now that you’re gluten free?