This dinner was one of the best I’ve made in a long time. Pasta is definitely one of my downfalls when it comes to eating healthy just because it’s something I have a hard time controlling how much I eat of it. This recipe helps that because it’s full of lots of veggies and less pasta.
This recipe includes:
– 1/2 bag of gluten free pasta of your choice (I used ziti from TJ’s) already cooked, but not cooked completely. It will cook more in the oven.
– two jars of tomato sauce (TJ’s marinara and spgahetti)
– 1 bag of frozen brocolli
– 1 onion chopped
– 1 container of sliced portabello mushrooms
– 2 bell peppers, one red and one yellow
– sprinkle of garlic and crushed red pepper flakes
– part skim mozzarella cheese
– parmesan cheese
First, saute all of the vegetables except broccoli in a pan. Once they are soft, add in the frozen brocoli and cook till warm. I used pasta I had cooked last night and heated it up for a minute in the microwave so it wasn’t stuck together. Put the pasta in a foil pan and top it with the vegetables, seasonings, and two jars of sauce. Mix all of this together.
The top this with both cheeses to your liking. Then cook for about 20 minutes on 500 degrees until the top is bubbly and browned. This dinner was truly delicious and was liked by all. I will be making this again.
This dinner didn’t come out exactly how I had expected it too, but that’s ok because every cooking experience is part of learning. You can always try and make something better next time. This dish is shrimp stir fry. Stir fry’s are easy to make and since gluten free chinese food is hard to come by, this is one way of getting that flavor back into your life.
This stir fry included:
- 2 chopped onions
- 2 chopped peppers
- 1 bag of fresh snap peas
- 1 can of baby corn
- 1 bag of bean sprouts
- 1 bag of frozen asian vegetable mixture
- 2 small cans of pineapple in 100% juice
- corn starch
- garlic powder
- fresh ginger
- 1lb bag of shrimp (I used cooked jumbo that I defrosted and added towards the end of cooking the remaining vegetables)
- soy sauce (gluten free)
- sezchwan sauce (gluten free)
This mixture made a ton of stir fry. I have lots of leftovers. First saute all of the fresh vegetables, then add in the frozen vegetables and the soy sauce and szcheuan sauce. All of this will need to be to taste because the szecheuan sauce is very spicy and not everyone likes this style of sauce. Towards the end add in the baby corn and shrimp to get heated through. Then add in 2-3 tsp. of corn starch to thicken the sauce a little bit.
I served my stir fry over shirataki noodles. You have to like the taste and consistency of these, but they are low in calories and to me a good stand if for rice in this kind of a dinner. Do you have any gluten free stir fry sauce secrets?
This meal is usually something I do when I either have already made chicken or I cook chicken breasts in the oven while cooking another meal. This way, once the chicken is cool, I can shred it, put it in the fridge, and easily make the enchiladas the next day. For the chicken, I used three chicken breasts that were sprinkled with garlic, cumin, and chili powder. I cooked these, shredded them and put them in the fridge until I was ready to make enchiladas. The next day I simply heated 8 corn tortillas in the microwave so they would be easy to roll and work with. As I rolled them, I put them in a foil pan sprayed with cooking spray and then topped the enchiladas with two different salsas, both from my favorite store of course, Trader Joe’s.
Once all of that was in the pan, I sprinkled 2% reduced fat mexican cheese on half of it. Then I baked it in the oven at 400 until it was brown and warmed through.
On the side, I simply doctored up a can of black beans to make them mexican black beans. These include sprinkles of garlic powder, onion flakes, crushed red pepper, and cumin. This was just heated in the microwave for about two minutes, and it’s done. Almost like a restaurant!
This dinner included so many fresh and local summer ingredients. It was really delicious and easy and quick to make. Here’s the menu:
- Scallops sautéed in lemon and garlic with fresh basil and oregano
- Baked polenta slices
- Roasted Tomatoes and Yellow Zucchini
For the Scallops: I used a one pound bag of frozen bay scallops (these are the smaller ones) and added them to a preheated pan with 1 tsp. of olive oil, the juice of 1/2 a lemon, and 2 tsp. of crushed garlic. After adding the defrosted scallops to the pan, I added fresh basil and oregano leaves. Then I added salt and pepper to taste and the other 1/2 of the lemon. This dish was very tasty, but the lemon made the scallops a little sticky.
For the polenta, I used an already made log of polenta you buy at the grocery store and sliced it into pieces. I put these on a foil lined pan sprayed with cooking spray and baked these on 400 until browned on both sides. Polenta is a great gluten free side dish. Just make sure if you eat it at a restaurant that they don’t add flour to it. This one is really good.
For the tomatoes and zucchini, first you have to see how nice these looked before being cooked. To make the tomatoes, first slice the tomatoes in half from side to side. For this recipe, I used two tomatoes. I placed the tomatoes in a greased foil pan with the cut side up. Simply sprinkle each half with parmesan cheese, fresh basil, fresh oregano, and pepper. In between each tomato, I layered in the zucchini so that it roasted in the tomato juices. Here it is before the oven. Cook this at 400 until the tomatoes are cooked through and the cheese is lightly browned on top.
There are some nights that even if it’s easy, cooking is just out of the question. For nights like these I have a few staples that I turn to. One of these is the Ceasar’s frozen gluten free vegetable lasagna. Gluten Free or not, this is one of the best frozen meals I’ve ever eaten in my life. This meal is very large and has real cheese and vegetables. This meal takes 7 minutes to cook in the microwave. It will be very hot when it comes out. In order to plus up the meal with a few more vegetables, I added a can of mushrooms to the base of the lasagna when I turned it out on my plate. I know canned vegetables have a lot of sodium, so I just rinse the mushrooms in water to get some of the salt off. The lasagna is hot enough that you don’t have to heat the mushrooms. Here’s how the lasagna looks when it’s done. This dinner was so filling and really delicious.
Let me know what you think about this quick meal.
What are your go to “Un-Cooked” gluten free dinners?
Weekend nights are sometimes hard for making a quick and healthy dinner at home with so many temptations for a fun weekend. In the gluten free world, sometimes though it’s easier and healthier to make something like a treat at home that you would normally go out to eat. Here’s a great gluten free vegetarian pizza made by me at home. This is an already made Udi’s pizza crust topped with Trader Joe’s pizza sauce, sliced mushrooms, chopped artichoke hearts, and mozzarella cheese. To me artichoke hearts are a must for pizza, but you can add your favorite toppings too. There are so many combinations. This crust comes frozen and you take it out of the freezer, put all of your toppings on it, and bake it in the oven for about 10-15 minutes depending on how done you like your pizza. This crust is thin and crunchy and always a hit. The serving size is 2 per pizza even though they are a little bit larger than a personal size pizza.