Here are 7 easy and yummy ideas for a week’s worth of GF dinners.
day 1- Spicy Pork Tacos with Corn Tortillas
day 2- Chicken Parmesan, Sauteed Zucchini, and Corn
day 3- Sausage Skillet and Green Beans
day 4- Enchiladas (using pork from day 1) and Salad
day 5- Egg Puffs and Fruit Salad
day 6- Meatballs, Buttery Pasta or Rice, and Green Beans
day 7-Potato Skins with Salad
And here are some very loose instructions for making them.
day 1- Spicy Pork Tacos
Go to thepioneerwoman.com for this recipe, substituting corn tortillas for flour. It’s more authentic anyway!
I omit the brown sugar and cook mine in the crock pot on low for 8 hours.
You will use the leftover meat to make 2 batches of Enchiladas later this week.
The trick to warming corn tortillas is to do it over high heat on a dry skillet. Warm them until slightly browned, and keep them warm in the oven or between 2 plates until ready to serve.
day 2- Chicken Parmesan
Ingredients: 4 flattened chicken breasts, or as many as you need for your family, ground flax seed or GF bread crumbs if you have them, Parmesan cheese, dried oregano, garlic powder, Italian dressing, pasta sauce, and mozzarella cheese.
For the coating, mix about 1/4 C. ground flax seed meal, 1/4 C. Parmesan cheese, 1/2 t. oregano, and 1/2 t. garlic. Dredge the chicken into the Italian Dressing, then the coating, making sure it’s all covered. Place into a greased baking pan, and bake at 350 for about 20 minutes or until chicken is almost done. Take it out of the oven and top with pasta sauce and mozzarella cheese. Put it back into the oven for about 5 minutes more until chicken is done and cheese is melted.
Slice 2 zucchini and 1 red or orange bell pepper. Chop up 4 cloves of garlic. Add 2 or 3T. of olive oil to a skillet and saute the garlic for 2-3 minutes. Add the veggies and saute until soft. Serve sprinkled with Parmesan cheese.
day 3 – Sausage Skillet
This is so easy, and my kids loved it!
You’ll need a pound or so of this link sausage sliced up (Hillshire Farms is GF), a chopped onion, a bag of frozen Ore Ida hash browns, 1/2 stick of butter, and some seasonings (I use McCormick’s Grill Mates Montreal Steak or Lawry’s Seasoned Salt)
Saute the onion in butter until soft. Add Potatoes, sausage, and seasonings. Cook until potatoes are browned and everything is warmed through.
day 4 – Enchiladas
You’ll need about 18 corn tortillas, leftover pork from day 1, 1/2 of an onion, chopped, cheddar cheese, and a big can of red enchilada sauce (I use Old El Paso). I always have enough pork left over to make 2 of these, each in an 8×8 pan. I rarely make just 1 casserole. The extra one goes in my freezer to rescue me on a future night. If you have a larger family, or just want leftovers, you can still make this amount, but in 1 13×9 pan.
Spray a baking pan with Pam. Since I use my time wisely, I cannot mess with rolling each enchilada! I’m a stacker. So, we’ll cover the bottom of the pan with a layer of tortillas, then add some pork, onion, a small amount of sauce, then start again with tortillas, pork, onion, sauce (not too much-we’re saving most of it to pour on top). End it all with a final layer of tortillas, then pour the rest of the sauce over it all. (remember you’re using a that big can for both small casseroles or the one large one) Add a little more onion and lots of cheese to the top, then bake at 350 for 30 minutes or until bubbly.
day 5- Egg Puffs and Fruit Salad
These are fun to make and eat – like souffles in a muffin cup. Don’t tell anyone, but there is a hidden veggie in here. Mix together 3 eggs, 6 egg whites, 3/4 C. yellow squash (pureed), 4 T. Chredded cheese, 3 T. all purpose GF flour or just brown rice flour, 3/4 t. baking powder, 1/2 t. salt, and 1 pound of cooked bacon, chopped up (or a bag of pre-cooked bacon pieces). Coat 12 muffin tins with spray, and fill them with the mixture. Bake at 400 for 15 minutes. Chop up whatever fruit you have in the house to make your side dish, and you’re finished! Even faster – open a jar of applesauce or a can of fruit cocktail!
day 6 – Meatballs, Buttery Pasta or Rice, and Green Beans
You can season ground beef however you’re used to doing it for meatballs. For the filler, instead of bread crumbs, you can use cooked brown rice or brown rice flour. I like cooked brown rice because it’s cheap, healthy, and it stretches the meat farther. You can season it with Italian herbs, salt, pepper, and garlic, then add 2 eggs to hold things together. I put the meatballs into a baking dish and pour a can of Spicy V-8 Vegetable Juice over them. Then I bake them at 400 for about 20-25 minutes until they are done.
day 7 – Potato Skins (photo by simplyrecipes.com)
Oh, and save the insides of the potatoes for the meal plan next week! You’ll be glad you did!