It’s easy to fall into a rut of eating the same foods when you follow a gluten free diet. But being gluten-free doesn’t mean you have to say goodbye to the tastiest meals out there.
Here are 10 Savory and Delicious Gluten-Free Dinner Recipes for Any Occasion, including sides, that you have may have never tried before.
Grilled Leek Potato Salad
Enjoy these Butter Leeks on their own, or next to some savory Barbecue.
Ingredients
2 lb. new Red Potatoes
Kosher Salt and Pepper
2 medium Leeks, white and light green parts only, halved lengthwise
3 tbsp. plus 2 tsp Olive Oil
1 tbsp. finely Grated Lemon Zest
1/4 tsp. Red Pepper Flakes
2 tbsp. Cider Vinegar
2 tbsp. Whole-grain Mustard
Directions:
- Heat the grill to medium-high. Place Potatoes in a large pot, add enough cold Water to cover the Potato’s by 2 inches, and bring to a boil. Add 2 teaspoons Salt, reduce heat, and simmer until just tender, 12 to 15 minutes. Drain and run under cold Water to cool.
- While the Potatoes cook, brush Leeks with 2 teaspoons Oil, then place on grill cut sides down and grill, covered, until charred and nearly tender, 6 minutes. Turn and cook 2 minutes more. Transfer to bowl, cover with plastic wrap, and let sit at least 5 minutes.
- Meanwhile, in large bowl, combine Lemon Zest, Pepper Flakes, Vinegar, Mustard, remaining 3 tablespoons Oil, and 1/2 teaspoon each Salt and Pepper.
- Halve Potatoes, or quarter if large. Chop Leeks and toss with Vinaigrette, then fold in Potatoes.
Cheesy Hasselback
Cheesy, Sour Cream-topped goodness of a Baked Potato, these Hasselback look much fancier.
4 Baking Potatoes
- Cut a thin piece off the bottom of the Potato. This will provide a flat side and keep the Potato from rolling while you’re working with them.
- Place the handles of two wooden spoons parallel to each other with enough space in between to set a Potato.
- Set a Potato between the parallel spoon handles.
- Use a sharp knife to slice the Potato into thin strips.
- The spoon handles act as a guard and stop the knife from slicing all the way through the Potato.
MICROWAVE. Place on a microwave safe dish and microwave for 10-12 minutes.
BAKE. Place the Potatoes on a foil-lined baking sheet. Brush with ¼ cup Butter and Seasonings and bake for 15 minutes or until tender.
BROIL. Preheat broiler. While broiler is heating up add Cheese Slices in the Potato slices. Drizzle the remaining Butter and seasonings over the Potatoes and sprinkle with Parmesan Cheese.
Cheesy Tex-Mex Stuffed Chicken
Who needs Taco Shells? With Cheesy Chicken and Hot Peppers, all of the good stuff is right here.
Ingredients
2 Scallions (thinly sliced)
2 Seeded Jalepeños (thinly sliced)
1 1/4 c. Cilantro
1 tsp. Lime zest
4 oz. Monterey Jack cheese (coarsely grated)
4 small boneless, skinless Chicken Breasts
3 tbsp. Olive Oil
Salt
Pepper
3 tbsp. Lime Juice
2 Bell Peppers (thinly sliced)
1/2 small Red Onion (thinly sliced)
5 c. torn Romaine Lettuce
Directions
- Heat oven to 450°F. In bowl, combine Scallions and Seeded Jalapeños, 1/4 cup Cilantro (chopped) and Lime Zest, then toss with Monterey Jack Cheese.
- Insert knife into thickest part of each of the boneless, skinless Chicken Breasts and move back and forth to create 2 1/2-inch pockets that is as wide as possible without going through. Stuff the Chicken with the Cheese mixture.
- Heat 2 tablespoons Olive Oil in large skillet on medium. Season Chicken with Salt and Pepper and cook until golden brown on 1 side, 3 to 4 minutes. Turn Chicken over and roast until cooked through, 10 to 12 minutes.
- Meanwhile, in large bowl, whisk together Lime Juice, 1 tablespoon Olive Oil and 1/2 teaspoon Salt. Add Bell Peppers and Red Onion and let sit 10 minutes, tossing occasionally. Toss with Romaine Lettuce and 1 cup fresh Cilantro. Serve with Chicken and Lime Wedges
Additional Dishes you might consider preparing.
Tuna Poke Bowl
White (or brown!) Rice fulfills your Carb-craving without requiring any Gluten products. This Poke Bowl is fresh and flavorful!
Miso-Glazed Radishes
Miso adds just the kind of Salt that you want in this Root Veggie meal.
Charred Snap Peas With Creamy Tarragon Dressing
This pretty green dish works perfectly as a side — or as the main attraction.
Quinoa-Stuffed Acorn Squash With Cranberries and Feta
Filling, savory, and easy to serve, this healthy Quinoa-stuffed Squash also has some sweetness thanks to the Cranberries.
Quinoa and Veggies
Simple and refreshing, you get just what you’re looking for in this fresh Salad.
Slow-Cooker Brisket
Just one of the many amazing recipes that feature your Slow Cooker doing all of the work for you.
Waldorf Salad
This signature Walnut and Apple-topped Salad is the perfect light but filling lunch.
Thank you,
Glenda, Charlie and David Cates
