Since the start of the pandemic, many families have begun cooking more meals at home than ever before. With figuring out breakfast, lunch, and dinner at home, it can be easy to start feeling some kitchen fatigue. Whether you’re in a cooking rut or sick of making complicated meals with a million ingredients, these recipes are here to help. They are all made with simple ingredients, come together in 30 minutes or less, and also happen to be gluten free.
Taco Mac and Cheese
This recipe can easily be made dairy free as well by swapping in Earth Balance butter and dairy free cheese. Serves 3-4.
• 1 package gluten free pasta (I like Tinkyada brown rice pasta)
• 1 lb ground turkey
• 1/2 bag of frozen, mixed bell peppers and onions
• 1/2 bag of frozen corn
• 1 can kidney or black beans, drained
• 1 tbs avocado, coconut, or canola oil
• 1 tsp salt and pepper
• Optional: 1/4 cup crushed gluten free tortilla chips (I used Tostitos)
For the sauce
• 1/2 cup white cheddar shredded cheese
• 1/2 cup yellow sharp cheddar shredded cheese
• 3/4 cup plain unsweetened almond milk (or your choice of milk)
• 1.5 tbs butter
• 2 tbs gluten free flour or corn starch
• 1 packet Gluten Free McCormick’s taco seasoning or your favorite taco seasoning
1. Boil your package of gluten free noodles according to package directions. Drain and set aside.
2. Heat a skillet over medium heat and add your oil. Add in diced onion and ground turkey. Season with salt and pepper and brown.
3. Once the meat is browned, add in peppers/onions, corn, and beans. Mix and put top on skillet.
4. Put empty pasta pot on low-medium heat. Add in butter and let it melt. Once it’s melted, add in flour and whisk together until roux is formed.
5. Slowly pour milk into roux while whisking.
6. Once roux and milk are fully mixed, slowly add in your cheese, mixing as you add. Make sure it melts before you add more!
7. If the sauce is too thin for your liking, add more cheese. If it’s too thick, add more milk.
8. Once the sauce is mixed, dump in your taco seasoning packet and mix thoroughly.
9. Pour pasta back into pot and mix into cheese.
10. Mix in turkey and veggies.
11. Top with crumbled gluten free tortilla chips and serve!
This recipe is perfect for when you forgot to thaw out meat. The salmon can also be easily swapped out for tuna if that’s what you have on hand. Serves 3-4.
Gluten free, dairy free.
• 2 cans salmon
• ¾ cup GF (or regular) bread crumbs—if you don’t have any on hand, you can make your own by toasting 2 pieces of gluten free or regular bread and throwing them in a blender.
• 2 eggs
• 2 tbs Worcestershire sauce
• 1 tsp garlic powder
• 1 tbs Old Bay
• 1 tsp salt
• 1 tbs Italian seasoning
• 2 tbs Dijon mustard
• 2 tbs mayo
• Optional (but delicious): a couple sprigs of chopped up green onions.
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
1. Mix together all ingredients in a bowl then form the mix into 8-10 patties.
2. Sauté patties over medium heat in avocado oil (or any oil you’d like) for 3-4 min on each side or until golden brown!
3. Mix sauce ingredients together. Serve!
Turkey Mini Meatloaf Cups
Gluten free, dairy free. Serves 2-4.
• 1 lb ground turkey (ground beef or chicken works too)
• 1 egg
• 1 tsp salt
• 1 tsp oregano
• 1 tbs parsley
• 2 tbs of your favorite BBQ sauce (Sweet Baby Ray’s or Stubbs is gluten free)
• 2 tbs ketchup
• 1 tbs Worcestershire sauce
• 1 small onion, diced
• 2 cloves of garlic, minced (If you don’t have fresh garlic, use 1 tsp of garlic powder)
• 1/3 cup quick cooking gluten free oatmeal (you can also use breadcrumbs)
• Optional: 2 tbs of BBQ sauce to brush on top of the cups
1. Preheat oven to 375 degrees
2. In a large bowl, combine all of the above ingredients. Mix with your hands until just combined—try not to overmix!
3. Lightly grease a muffin tin or spray with nonstick cooking spray.
4. Pack the meat mixture into the prepared muffin tin, filling each cup about ¾ full. (It makes it easier to brush with BBQ sauce this way, but they don’t rise so you could completely fill them).
5. Bake for 20 min. Take them out, brush each cup with BBQ sauce and bake for 5 min.
6. Cool and serve with your choice of sides! (Mashed potatoes and vegetables work great)
• 1/2 pound beef sirloin (pre-sliced or you can slice it yourself. It’s easier to slice a steak if it’s still cold!)
• 1 cup frozen peppers and onions
• 4 slices provolone cheese
• 1/2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbs oil for pan (I used olive)
• 2 Gluten free sandwich rolls (I used Scharr but any roll will work!)
• Mayonnaise for topping
1. Heat a large skillet over medium heat with oil.
2. Add in meat and season with garlic powder, onion powder, salt, and pepper. Stir until fully coated and then keep stirring as meat cooks. It will cook in 3-5 minutes! Once it’s browned and there’s only a little or no pink (depending on preference) transfer the meat to a plate.
3. Add frozen veggies to the hot skillet. Season with a little salt and pepper and cook through.
4. Once veggies are done, add meat back into pan and mix together.
5. Separate the mixture in half in the pan so you have two piles (one for each sandwich). Place two pieces of cheese on top of each pile and cover pan with lid. Let sit until cheese is melted.
6. Scoop each pile onto a sandwich roll. (Optional: spread mayonnaise over sandwich roll before scooping meat/veggies/cheese on top)
Try adding these to your dinner rotation to make life a little bit easier (and more delicious)!
Meaghan Penrod lives in Connecticut and is the creator of the gluten free food blog Low Key Gluten Free. She shares recipes, restaurant finds, products, and tips for living with Celiac Disease. You can follow her at @lowkeyglutenfree on Instagram and Facebook or check out her blog at lowkeyglutenfree.com.