30 Gluten-Free Family Dinners That Don’t Taste Like a Compromise

The past eight years have brought various challenges regarding preparing gluten-free dinners in the home. Meals included sticky pasta, a rice cake substitute, and gritty bread. Being gluten-free is often coupled with a negative experience when eating and surviving on bad meals. During these times, it was important to focus on positive aspects of preparing new meals. After making certain changes, others wouldn’t guess meals were gluten-free.

It is best to use naturally gluten-free food like potatoes, rice, polenta, beans, meat, fish, eggs, and vegetables. In meals, free-from products can be omitted. If a meal is to be gluten-free, specific ingredients are to be used (i.e. tamari instead of soy sauce, cornstarch as a thickening agent, and almond flour for dredging). In our house, we have meals that repeat weekly for dinner. Each meal has a quick overview, a do this guide so you don’t have to eyeball it, and a swap if you’re missing the star ingredient.

1) Sheet Pan Chicken Dinner

What makes this a weeknight meal: Sheet pan chicken can be made gluten free. It is also easily made without breading.

Just combine the bone-in, skin-on chicken thighs with sweet potatoes, sliced red onion and bell pepper. Drizzle olive oil and garlic (1/4 cup), add smoked paprika and season with S & P. Roast for 35-40 mins at 425°F. You want the chicken skin crispy and the sweet potatoes caramelized. Just before serving, a little fresh lemon juice on the chicken brightens the dish. Sweet potatoes can be swapped for halved baby potatoes or diced butternut squash. If you want a North African twist, use harissa in place of smoked paprika. Best results are with skin-on thighs. The skin bastes everything else.

2) Taco Night

This taco recipe can be a weeknight winner! It allows for tons of customization like at a taco bar, and can even be made gluten free with corn tortillas! All my family members enjoy this recipe because each family member gets to choose what they want. In a frying pan, brown 1 lb of ground beef (85/15) with diced onion, and garlic, then add cumin, chili powder, oregano, and salt and cook for about 8 minutes.

To warm up the corn tortillas, hold them over the gas flame for 10 seconds on each side or if you are using a dry frying pan, wait 30 seconds before flipping to tortilla. Then, add beef to your taco and top with shredded lettuce, diced tomatoes, cheese, and avocado. Also add salsa and a sprinkle of lime juice. Just a heads up, some taco seasoning packets have wheat in them!

For swaps, ground turkey can be used instead of beef, as well as shredded chicken or shredded brisket. You can also use gluten free hard taco shells, and if you want to avoid corn tortillas, lettuce cups work great!

3) Coconut Curry Chickpeas

First, get some coconut oil and then add a diced onion and few minced garlic cloves, and peeled ginger.

Sauté until all ingredients are tender. Add your choice of curry paste (most stores have a GF option) and let it ‘bloom’ for about a minute. After, add a can of full-fat coconut milk (if you use “lite” coconut milk, the sauce will not thicken), a can of drained chickpeas, a can of diced tomatoes, and some spinach. Let it simmer for 15-18 minutes, or until the sauce thickens and is a deep orange. Make some jasmine rice to go with this dish and garnish it with cilantro and a lime wedge.

You can replace the chickpeas with paneer (cut into cubes), shrimp, or cooked chicken thighs. If you prefer a dish that is a tad sweeter and spicier, use red curry paste instead.

4) Baked Salmon

I love that baked salmon takes less than 30 minutes to prepare, and it is gluten free, which is always a concern for me when I cook.

To prepare salmon, I just use salt and pepper, olive oil, garlic, and lemon juice and coat the meat with it. I bake it at 400°F for 12 to 15 minutes. (For fillets that are 1 inch thick). I take the salmon out of the oven when it starts to flake and it’s at a temperature of 125 to 130°F to be medium. Salmon is delicious and goes well with roasted vegetables, and rice or potatoes. Salmon fillets have skin on them which is really helpful when cooking the fish because it preserves the moisture while it’s cooking.

You can also use steelhead trout or arctic char and they will be done at the same time. If you want to do an Asian inspired dish, use a honey glaze that is gluten free because most miso is made with gluten. It is best to avoid salmon that has been frozen and then thawed because it isn’t as good quality.

5) Turkey Meatballs

There is no doubt Turkey Meatballs will be happening. They are simple and easy to make on a Sunday. For two dinners, all you have to do is combine 1 pound of ground turkey with half a cup of gluten-free bread crumbs (or almond flour), 1 egg, parmesan cheese, and spices like garlic, oregano, parsley, salt and pepper. Once mixed, roll into 1.5 inch balls and bake for 18 to 22 minutes on 400. The goal is to have a browned exterior, and an inner temperature of 165.

Prior to serving, let meatballs simmer for 10 min in marinara sauce. Meatballs can also be consumed with zoodles, GF pasta, or polenta. Instead of turkey, use ground chicken, beef or turkey-pork blend. For no grain option, replace gluten free bread crumbs with crushed pork rinds or almond flour. Avoid bread crumbs that are gluten free and are pre-packaged as they include sugar, which will give the meatball mixture a sweet taste.

6) Crispy Chicken Dinner

What makes this dish a winner for a weeknight? Remember the nostalgia with crispy gluten-free chicken? Well, this is it as rice flour with almond flour crisps just as good as the wheat version.

Pound some boneless chicken thighs for evenness, and dip into a mixture of 50% almond and white rice flour. For the mixture, add garlic, paprika, salt, and pepper, then sear each side for 3 to 4 minutes. Ensure you have that nice deep golden brown crust, and that the internal temperature is 165°F. After searing, allow for 3 minutes of rest before you cut the meat to keep your juices. To get an even crispier crust, you can replace rice flour with cornstarch. It also makes fries extra crispy.

For more tenderness, try soaking in buttermilk for at least an hour. Using only almond flour will cause the mixture to brown too quickly, and result in too sweet of a mixture as almond flour has no rice flour.

7) Beef And Broccoli Stir-Fry

Why this earns a weeknight: Beef and Broccoli stir fry is an easy and straightforward dinner option.

The only ingredient that contains gluten in the dish is the soy sauce, and that is easily fixed by using a gluten-free soy sauce. Start by slicing 1 lb of flank steak into thin, bite-sized pieces. Mix your Tamari (which is gluten-free soy sauce) with some ginger, garlic, sesame oil, and 1 tsp of cornstarch, and marinate the meat for 15 minutes. After that, set a wok or a pan to a high temperature and sear the meat for 2 minutes.

Then, remove the meat from the heat and sauce ingredients: Tamari, gluten-free beef broth, brown sugar, garlic, ginger, and cornstarch. Add the broccolini and simmer for 4 minutes until the texture is crisp and tender. Add the beef back and toss to coat. If you would like to substitute beef, you can use sliced chicken thighs, shrimp or even tofu (make sure to press the tofu beforehand).

Remember, coconut aminos soy sauce alternatives contain more sugar than the soy sauces. Also avoid stir fry sauces, as they may contain gluten.

8) Loaded Baked Potatoes

If you are looking for ideas for your family’s dinner, you can try Loaded Baked Potatoes! I make meals that require zero preparation and that also please the whole family. They are gluten-free and approved by kids. Instructions for this dish are very simple. Scrub your russet potato and stab the skin with a fork a couple of times. Coat the potato with salt and olive oil.

Then place the potato directly on the oven rack. Bake for 60 to 75 minutes at 400°F. The skin should be nice and crispy and the inside soft. After the skin is soft, Open the potato and fluff the inside to make room for the topping. You can add anything from your fridge. Chili, cheese, sour cream, scallions, bacon, and broccoli. You can also add BBQ pulled pork.

If you want to make a dessert potato, you can also try sweet potatoes. Just remember to bake them at the same temperature, but only for 45 minutes. Hasselback potatoes are also a good choice but don’t microwave them. The insides get chewy and the outsides remain soft, and don’t get crispy.

9) Shrimp Scampi

You can consider this a weeknight meal as it can be done in 15 minutes. It’s shrimp scampi over GF pasta or even zoodles. The garlic butter sauce is to die for. To do it, first, you will want to melt 4 tbsp of butter with two of olive oil on medium heat. Then add 4 crushed garlic cloves and a touch of red pepper and stir for a minute. After that, throw in 1 lb of peeled shrimp and cook for 2 minutes each side until they are pink and curled. At this stage add white wine and lemon juice then let reduce for a minute.

Then mix with GF spaghetti or zoodles and add parsley and parmesan. You can do chicken instead of shrimp (cut in cubes) or do sea scallops (same cooking time). Spaghetti squash is a good grain free option. Also, you can use zoodles (zucchini noodles). Just make sure to keep a close eye on the shrimp because if they are overcooked, they will turn rubbery.

10) Pork Tenderloin Dinner

The gorgeous thing about this meal is pork tenderloin is a gluten free option that makes a weeknight feel like a weekend celebration, what more can you ask for? Your time is an investment and will be repaid multiple times over for the effort you have to expend.

For the coating, I recommend making a blend with some olive oil and seasoning it to your liking with salt, pepper, garlic powder, some smoked paprika, and a touch of brown sugar. The pork tenderloin weighs 1.5 lb, and what you are going to want to do is heat up your skillet nice and hot then, put your tenderloin in it and sear it for 2 minutes on every side.

After that, what you will want to do is put the skillet in the oven and bake it until the pork reaches an internal temp of 145°F which will be 18 to 22 minutes at 400°F. Wait about 8 minutes and then you can slice it. This is the minimum time it will take for the pork to redistribute it’s juices, allowing the temp to rise an extra 5 degrees (to 150°F). On the side, ask for your dish to include roasted potatoes and green beans.

Also, rather than using pork tenderloin you could have chicken breast (Ensure the internal temperature is 165°F for chicken) or do so for beef tenderloin which is 130°F for medium-rare. For an even sweeter choice, consider a maple-Dijon glaze. If you go above 150°F, pork tenderloin will dry out and become chalky.

11) Chicken Tortilla Soup

What makes this a weeknight? Chicken tortilla soup. It is a naturally gluten-free one-pot weeknight winner if you skip the fried strips and use corn tortillas for crunch.

Sauté the diced onion, garlic, jalapeño, and red bell pepper in olive oil for five minutes. Add cumin, chili powder, and oregano and let the mixture sit for a minute. Then add one quart of broth (California Chicken Broth is gluten-free) one diced tomato can, black bean can, some frozen corn and shredded rotisserie chicken. Simmer for 15 minutes and serve with crushed corn tortilla chips, avocado, cheese, lime and cilantro. To make a vegetarian option, leave out the chicken and add more beans. Alternatively, shredded pork can be used instead of chicken.

Roasting over an open fire gives richer and smokier flavor profiles. There is a risk if the boxed broth isn’t marked gluten-free and has ‘natural flavors’ listed as one of the ingredients.

12) Cheeseburger Salad

Why this is a winner on a weeknight: cheeseburger salad, means everyone can dodge the sad gluten free bun and relish all the burger goodness sans the dry-bread dilemma.

Brown 1 lb of 80/20 ground beef with diced onion and a splash of worcestershire sauce (most are not gluten free so check). Drain some of the fat and add chopped romaine, diced tomatoes, pickles, red onion, shredded cheddar, and crumbled bacon.

Drizzle with a dressing made from yogurt, mayo, mustard, and relish. Hits all the burger flavour notes without the bread question. If you want, use lettuce wraps for a hand-held option. Instead of beef, ground turkey or chicken can be used with a splash of soy sauce (GF tamari). Worcestershire sauce is not GF since the malt vinegar contains barley.

13) Stuffed Bell Peppers

Why this earns a weeknight: Stuffed bell peppers are a great way to get all three macronutrients plus some veggies. They are simple to make gluten free, too. If you like softer peppers, slice them in half and roast them in the oven for 15 minutes at 400°F.

Then, brown 1 pound of beef or turkey with some onions and garlic (you can season them with some cumin and a touch of salt). After that, add in some cooked rice or quinoa and mix it with some fire-roasted tomatoes, black beans, and corn. Fill the peppers, add some shredded cheese, and pop them in the oven for 15-20 minutes more. You want the cheese to be nice and golden brown around the edges. The pepper should be fork tender. You can substitute rice with quinoa, cauliflower rice, or millet.

If you are doing lamb, feta cheese is great. For a stuffed pepper recipe, orzo and other wheat pasta can be used instead of rice.

14) Breakfast for Dinner

Making gluten-free meals as a family can be challenging, however, breakfast holds more options. When it comes to bacon and eggs, no extra adjustments are needed. When cooking the eggs, keep the heat low, and you want them to be set, but still shiny. You can make the bacon crispy in a different pan or bake it on a baking sheet in the oven at 400°F for 15-18 minutes.

You can use a GF pancake mix to prepare some hash browns or breakfast potatoes, but check the ingredients since some pancake mixes use wheat (or wheat derivatives). An easy egg alternative could be an egg and cheese frittata. Roasted potatoes with some chorizo are good. Avoid using the frozen waffles unless they are gluten free, since most frozen waffles contain wheat. The last part of the meal would be a side of fresh fruit.

15) Slow Cooker Salsa Chicken

What makes this meal a weeknight winner: I remember to set up my slow cooker for an easy dinner with slow cooker salsa chicken.

Dinner prep takes about 5 minutes, and only 5 ingredients are needed. Start by adding 1.5 lbs of boneless skinless chicken breasts to the slow cooker. Then, add a 16 oz jar (gluten free check) of taco seasoning, a can of black beans (drained), and a can of corn. Cook the mixture on low heat for 6 to 8 hours.

At this point, the chicken should fall apart with no effort, making shredding it easy (just use two forks). I typically make this with rice, corn tortillas, or use the mixture on top of a salad. If you want to switch out the chicken breasts for chicken thighs instead, do that as they are juicer and typically won’t dry out as fast.

For a tomatillo option, just use salsa verde instead of red salsa. Also remember, to use a non gluten free packet for taco seasoning since those usually contain wheat starch as a filler.

16) Greek Chicken Bowls

Chicken bowls are another Mediterranean gluten free option. You can really feel the satisfaction of the meal prep. The marinade does all the magic. For chicken thighs, you would cube them and marinade them for 30 minutes (the overnight option is preferred) in olive oil, lemon juice, oregano, garlic, salt and pepper. Sear them 3-4 minutes on each side to reach an internal temperate of 165°F before serving.

Then, assemble the bowl with either rice or cauliflower rice and add a salad with some cucumbers, tomatoes, feta cheese, tzatziki (confirm yogurt is gluten free), kalamata olives, and a lemon wedge. If you’re looking for a meatier option, just swap the chicken for ground lamb. You can even do chickpeas or roasted potatoes instead of rice. Also, don’t get pre-packaged gyro meat from the deli grocery, it tends to have breadcrumbs.

17) Tomato Soup And Grilled Cheese

What makes it deserving of a weeknight is cause soup & grilled cheese (GF bread) is gluten free “still hits me right in the feels” What makes this joint special is its gluten free bread.

For the soup, heat olive oil. First, heat some chopped onions and minced garlic in a pan until they become translucent, then add in a can of San Marzano tomatoes, some gluten-free vegetable broth, a little bit of basil, and a touch of cream. After 20 minutes, puree the soup. For the sandwich, use gluten-free sandwich bread of your choice (Schar or Canyon Bakehouse), add butter to both sides, add in a slice of cheese made of a mixture of sharp cheddar and gouda, and grill it on a pan on low to medium heat and allow it to cook for 3 minutes on each side or until the cheese has melted and the bread is perfectly golden brown.

Some replacements for the soup include: instead of a can of San Marzano tomatoes, you can use fresh ripe tomatoes (especially in the summer), you can use a different type of cheese for the sandwich (different from sharp cheddar and gouda), and do not use low quality gluten-free bread as it breaks apart on the griddle and creates a mess with bread crumbs.

18) Sesame Tofu Rice Bowls

What makes this a weeknight winner: sesame tofu rice bowls even without a meat option pack big flavor.

For 20 minutes, press extra-firm tofu between some paper towels. Then, cube and toss them with cornstarch, salt and pepper. In avocado oil, pan fry over medium high heat until golden and crispy on all sides, approximately 8 minutes total (about 2 minutes per side). Then, sauce with tamari, rice vinegar, honey, garlic, and ginger plus one teaspoon of cornstarch mixed in. Finally, serve with rice and steamed broccoli, shredded carrots, scallions, and sesame seeds. Instead of tofu, you can substitute for shrimp, chicken or cubed salmon.

To make it soy-free, swap tamari with coconut aminos. Silken or soft tofu won’t get crispy in the pan, so avoid using that kind.

19) Sausage And Peppers

What makes a weeknight special is the hoagie roll and sausage and peppers, which is naturally gluten free!

I normally don’t skip the roll because it’s not a complete dinner without the sausage and peppers. To start, in a large skillet, slice and brown Italian sausage (ensure it is gluten-free since they are not most of the time) for five minutes. Then add bell pepper of your choice, an onion, and some garlic. Add a splash of white wine, cover the items and cook for another fifteen minutes. During this time, the sausages will continue to cook and the peppers will soften and taste even better. Instead, you can choose polenta, roasted potatoes, or go for the sandwich version and gluten-free rolls.

You can replace Italian sausage with chicken sausage or chorizo. If you want a saucier dish, you could add a can of fire-roasted tomatoes. Watch out for breakfast sausage as some brands have wheat fillers.

20) Classic Chili

Why this earns a weeknight: Gluten free option with a quick prep time, it is likely that the only gluten risk is from the seasonings packet which is completely avoidable.

Cook ground beef (1 lb.) with sautéed onion, garlic, jalapeño, and bell pepper. Then add and cook for a minute: tomato paste, cumin, chili powder, smoked paprika, oregano, plus salt. Fire-roasted tomatoes, gluten free beef broth, and 2 drained cans each (black and kidney) beans.

Cook for 45 minutes to 1 hour. More time = more complex flavors. Chili can be eaten with baked potato, rice or corn chips. Chorizo, ground turkey or even beef would work as well. For more flavor, add a dark chocolate square at the end. If the chili seasoning is not labeled gluten free, do not use it.

21) Roast Chicken Dinner

Why this earns a weeknight: Roast chicken is a classic family dinner that holds immense value, and as an added bonus, it does not need any gluten-free substitutes!

Prepare the bird, salt, and some time. For the preparation of the 4 to 5 lb chicken, it is important to dry the chicken and season the chicken both on the inside and outside with salt. Then stuff the bird with lemon halves and herbs and tie the legs together. For roasting, it is 60 to 75 minutes at 425°F (15 minutes per pound). You want the skin to be a deep golden brown and when you tilt the bird, the juices should run clear.

Additionally, the thigh joint should reach 165°F. While carving takes a break, try pairing this dish with green veggies and potatoes that are baked in the oven. If you would like, instead of using one whole chicken, you could use two cut up chickens (will cook faster and there will be more crispy skin to go around).

For a faster cook time and to get more crispy skin, try the spatchcock method at a higher temperature of 450°Fahrenheit for 40 minutes to get more crispy skin. To avoid the loss of juices that are contained in the meat and will drip on the cutting board, resist the urge to cut the meat for at least 15 minutes.

22) Gluten Free Mac and Cheese

The reason why this is a weeknight winner is because it has been approved by kids. Mac and cheese that is gluten-free and has hidden substitutes kids won’t know about if done right.

For this recipe, you need to take 1 lb of gluten-free pasta (such as Banza chickpea or Jovial brown rice) and prepare it according to package directions but subtract 1 minute from the total cooking time. Drain the pasta. As the pasta is cooking, make the sauce. To begin, melt 4 tablespoons of butter and mix it with either a gluten-free flour blend or 4 tablespoons of cornstarch. This will make a roux.

Following that step, incorporate three cups of warm milk, whisk it, and allow it to cook for five minutes. Remove the sauce from the heat and add in 3 additional cups of shredded sharp cheddar and 1 more cup of gruyere cheese stirring until it is all completely melted. After draining the pasta, add the crushed gluten-free crackers and parmesan cheese, and mix. If the top layer is golden and bubbling, set the oven to broil and do this step for two to three minutes.

Alternatives: An option for the cheddar-gruyere mixture is a combination of fontina and gouda or pepper jack.

23) Chicken Fried Rice

What earns this a weeknight is Chicken fried rice is a gluten-free option (just swap soy sauce for tamari). Use refrigerated jasmine rice that is at least a day old since freshly made rice can be sticky.

First, scramble two eggs with a little oil and set them aside. Next, in that same skillet, add in 8 oz of precooked, diced chicken thighs, peas, carrots, and chopped scallions. After that, add the rice and continue stir frying in the hot wok or pan. After drizzling some tamari and adding a splash of sesame oil, stir to combine. Cook for 3 to 4 minutes on high heat so that the rice gets crispy and everything is steaming. Instead of chicken, shrimp or pork could be used, or you could just add more eggs.

An alternative option for flavor is kimchi. Do not use freshly cooked rice, as it will be too moist and will turn to mush when stir fried in the wok.

24) BBQ Pulled Pork

BBQ pulled pork is hands-down the best option for making a weeknight dinner memorable. Once the prep is done, it only requires minimal oversight during the actual cooking. It is also easy to make Gluten Free (so long as you use the right BBQ sauce) and provides enough food that it can last for 2 separate dinners.

For this recipe you’ll need to coat a 4 to 5 pound pork shoulder with brown sugar, smoked paprika, some kind of garlic, (granulated, powder, roasted, etc.), salt, and pepper. Cook it for 8 hours on low in a slow cooker, or 6 hours at 300°F in an oven. If you cannot separate the meat with 2 forks, you will probably need to wait another hour for it to be done. Once finished, shred the meat and mix it with a BBQ sauce that is gluten-free (carefully read the label, as some sauces contain malt vinegar and/or Worcestershire sauce).

It may be served on baked potatoes and rice, and also, on gluten-free buns. You have other options besides pork shoulder. Chicken thighs will work, but will reduce your cooking time to 4 hours. You can also use a beef brisket for a richer taste, but you will increase your cooking time. Carolina mustard-vinegar sauce gives a more tangy taste. Stay away from BBQ sauces that have malt vinegar.

25) Stuffed Sweet Potatoes

Sweet potatoes are very nutritious. What makes this event so special that it deserves a weeknight? It is a simple process, you only have to bake sweet potatoes.

Just head to your fridge, and prepare the toppings. You will want to poke a few holes in the sweet potatoes, then set the oven to 400. Depending on their size, 45-60 minutes should do the trick. To test for doneness, the sweet potatoes should be soft, and fluid should have leaked from the holes. Once they have cooled for 1 minute, I suggest taking the sweet potato and fluffing it with a fork. From here, mix in some black beans, salsa, diced avocado, lime juice, and fresh chopped cilantro.

You can also add a little tahini or yogurt sauce and some cotija cheese. Good-for-you (GF) Swap Out: If you want the dish to be a bit more filling, then add shredded chicken, ground turkey, or pulled pork. For a Mediterranean spin, feel free to add chickpeas, feta, and lemon-tahini dressing. For dessert, pick something that does not need to be heated in the microwave.

26) Steak Fajita Plates

Our special weekday meal has arrived! Steak Fajita Plates! These meals are amazing as they are simple and tasty , and they also meet our guidelines.

For example, they are gluten-free if you don’t take the tortilla! First, for flank or skirt steak, it has to be sliced thin along the grain (which means after you cook it, not before). After that, the steak has to be marinated for half an hour. For this, you have to mix lime juice, garlic, cumin, chili powder, and oil, and ofcourse, your steak. Lastly, the flank/skirt steak has to be seared for 2-3 minutes, and should be put to rest for 5 minutes. During this time, the same pan should be used to cook some bell pepper and onion strips. After all this, you should combine everything.

Now, you can choose any base you like to start, or leave it empty, like rice, cauliflower rice, etc. You also have the option to choose and add salsa, lime wedges, avocado, and chopped cilantro. Corn tortillas can also be served on the side. You can also cook Chicken thighs or shrimp directly. For a deeper smokiness, consider using a chipotle marinade to deepen the flavor. Be careful using fajita seasoning packets because a lot of them have wheat fillers.

27) Creamy Tuscan Chicken

Why is this a weeknight winner? Every Tuesday should be a date for Creamy Tuscan Chicken. No one will protest cornstarch being used instead of gluten free flour to thicken the sauce.

When preparing this dish, you will need to use olive oil and butter to sear each chicken breast that has been cut to an even thickness and seasoned on both sides for about 4 minutes, until they are all at an internal temperature of 165°F. After that, remove the chicken from the pan and toss in some chopped garlic, sun-dried tomatoes, and spinach and sauté.

Next, add 1 cup of gluten free chicken broth (Google it to see if it is gluten free) along with 1 cup of heavy cream. Lastly, add 1 teaspoon of cornstarch that has been dissolved in cold water and whisk. Let the sauce simmer for about 5 minutes to allow it to thicken. After that, add the chicken that has been topped with parmesan cheese back into the pan.

This dish is excellent served over rice, polenta, or even gluten free pasta. Substitutions: You can use shrimp instead of chicken (total cook time is 4 minutes). To enhance flavor, you can add a splash of white wine before adding the broth. Do not use flour to thicken the sauce. To ensure this dish is gluten free, substitute cornstarch for any gluten free flour blend.

28) Enchilada Casserole

Why it deserves a weeknight: Enchilada casserole is an effortless gluten free dinner that allows me to supervise my family happily drift off at the table.

I layer corn tortillas with shredded rotisserie chicken, black beans, corn, (gluten free) enchilada sauce, shredded cheese, and diced green chiles in a 9×13 inch dish. I do a few layers and finish with more cheese. I bake it for 25-30 minutes at 375°F until it is bubbling around the edges. I finish it off with some cheese and it is done. I top it with avocado, lime, and cilantro, along with Greek yogurt or sour cream.

For a variation you can substitute chicken with ground turkey or beef and use green enchilada sauce with tomatillos. Do not use flour tortillas as they will make the casserole gummy.

29) Sausage Skillet Dinner

What justifies a weeknight? When a meal takes 25 minutes and requires no dishes to be done, win for sausage skillet dinner. Plus, it’s a one-pan meal!

In a large skillet, slice and brown 1 lb of smoked sausage (make sure it’s GF) like kielbasa or andouille for 4 minutes. Next, add the parboiled (5 minutes) diced potatoes and chopped bell peppers, onions, and garlic. Sauté at medium-high for 12 to 15 minutes until the potatoes are crispy on the outside and tender on the inside. To prevent sticking, add some (make sure it’s GF) chicken broth if it’s drying. Season at the end with paprika, parsley, and lemon juice.

For swaps: sausage can changed to chicken sausage or sliced chorizo. For a Cajun version, add shrimp in the last 3 minutes. Don’t forget to parboil the potatoes. Raw potatoes take longer to be baked.

30) Butter Chicken With Rice

Justifying a weeknight is easy when butter chicken and rice is on the schedule. Making my own sauce means I can avoid any gluten issues. For the sauce, first cube the chicken thighs and marinate them in plain yogurt and seasoning (garam masala, cumin, paprika, garlic, and ginger) for 20 minutes. Next, brown the chicken by stirring in some butter for about 6 minutes.

Remove this from the pan, then stir-fry the onion, garlic, and ginger. Then add some puree and one can of crushed tomatoes and let this mixture simmer for 10 minutes. It is your choice to make the mixture smooth using an immersion or regular blender. After that, add in heavy cream and butter, return the chicken, and let it simmer for another 8 minutes.

Finally, this dish is complete to serve, and you can add basmati rice and cilantro as a garnish. If you want to change things up, you can switch the chicken with paneer or shrimp. If you want a thicker sauce, blend some cashews and mix it with tomatoes.

Also, just a little tip: avoid using garam masala that has “spices” listed vaguely, as they may include flow agents that are wheat-based.