Gluten Free Dinner Recipes You Will Love

Skinny Orange Chicken Recipe

Ingredients

4 skinless, boneless chicken breasts, cut into bite-sized pieces

1 tablespoon coconut oil

¼ cup chicken stock

3 tablespoons honey or maple syrup

2 cloves garlic, minced

1 tablespoon orange zest

¼ cup fresh orange juice

3 tablespoons coconut aminos

1½ teaspoons Sriracha sauce

¼ teaspoon ground ginger

1 pinch red pepper flakes

1 teaspoon sesame seeds for garnish, optional

Broccoli

Instructions

Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.

While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet once chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken.

To serve, spoon chicken over a bed of broccoli and then spoon on additional sauce. Top with sesame seeds, if desired.

Shrimp teriyaki over rice noodles

Ingredients

3/4 cup teriyaki sauce (use gluten-free version* for gluten-free recipe)

2 teaspoons lime juice (or lemon juice)

5 garlic cloves, minced

2 tablespoons honey

2 teaspoons sesame oil

1 teaspoon red chili paste [optional] or any other spicy red sauce

1 tablespoon vegetable or olive oil

20-24 shrimp (count), peeled and deveined, with tails still attached (if desired)

1-2 tablespoons toasted sesame seeds [optional]

1 teaspoon cornstarch mixed in 1 teaspoon of hot water [optional]

cooked rice noodles or cooked rice

Instructions

Combine teriyaki sauce, lime (or lemon) juice, minced garlic, honey and sesame oil in a bowl. Stir to combine. You might want to warm honey in a microwave before adding to the sauce to make it softer.

OPTIONAL: At this point, you can also mix in 1 teaspoon of red curry paste if desired.

Place shrimp in a large ziploc bag. Add half of the teriyaki mixture to the bag and secure the top. Toss shrimp in the bag to make sure all shrimp is coated with the sauce. Marinate for about 15 minutes, no longer.

Heat vegetable or olive oil in a large skillet over high heat, add shrimp from the plastic bag (but without the sauce) and cook for 2 minutes, turning once (about 1 minute per side). Add all the sauce (from the bag and from the bowl) into the skillet and continue cooking the shrimp on high heat for 1-2 minutes until the sauce boils and thickens.

OPTIONAL: Mix in toasted sesame seeds into the sauce, in case your teriyaki sauce did not have any or if you want extra.

OPTIONAL: If you want a thicker sauce, at this point dissolve 1 teaspoon of cornstarch in about 1 tablespoon of water. Add this mixture to the boiling sauce in the skillet and stir well while boiling - the skillet sauce should thicken. Do not let the sauce boil for more than about a minute, otherwise the shrimp will become too tough and rubberish.

Cook rice noodles or rice according to package instructions. At this point, you

can add rice noodles (or rice) to the sauce in the skillet and stir fry shrimp and the noodles/rice all together in the sauce. Or, you can just use plain cooked rice noodles (or rice) as a bed for shrimp and the sauce. It's up to you. I prefer the latter! :)

Make a bed of the rice noodles (or rice) in individual serving plates. Spoon shrimp and the sauce on top.

Notes

* For gluten-free version, use Gluten-Free Teriyaki Sauce, such as the one produced by Kikkoman.

Gluten-Free Roasted Pork Chops and Vegetables

Ingredients

2 teaspoons parsley flakes

1/2 teaspoon dried marjoram leaves

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic salt

1/4 teaspoon coarse ground pepper

4 pork rib chops, 1/2 inch thick (1 pound)

Olive oil-flavored cooking spray

6 new potatoes, cut into fourths (3 cups)

4 ounces mushrooms, cut in half (1 1/2 cups)

1 medium green bell pepper, cut into 1-inch pieces

1 medium onion, cut into thin wedges

1 medium tomato, cut into 8 wedges

Directions

1. Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.

2. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.

3. Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

Gluten Free Bang-Bang Shrimp

Ingredients

1 head iceberg lettuce

3 tablespoons Thai Sweet Chili Sauce

1/3 cup mayonnaise

1 tablespoon Sriracha Hot Sauce

1 pound Raw Wild Caught Shrimp31-40 count

3/4 cup arrowroot starch

1 teaspoon seasoned salt

4 cups lard or other healthy fat for frying

Instructions

If you shrimp is frozen, thaw it in a bowl of cool water

Combine Mayo, Chili Sauce and Sirachi Hot Sauce (to taste!) in a small bowl, put in the fridge to chill while you're preparing everything else

Prepare your oil for frying, either in a pot on the stove (be careful please!) or in a separate deep fryer, heat oil to 350 degrees

Line a plate with paper towel, to drain fried shrimp on, set aside

If your shrimp came with shells on, please peel and devein them. Remove tail also. Butterfly your shrimp by cutting down the back (where the "vein" was) but not all the way through. Allow them to drain in a colander.

Put the arrowroot powder in a bag or bowl, season lightly with sea salt, pepper, onion and garlic powder

Toss shrimp in the seasoned arrowroot powder, until lightly coated

Using your hands to scoop out the cornstarch dusted shrimp, gently shake off excess..

Carefully drop shrimp into the 350 deg oil, fry for 1-2 minutes (just until the shrimp turn opaque white/pink) and drain on your paper towel lined plate (lightly salt)

On your dinner plate, pile up some chopped lettuce add some shrimp, drizzle with the sauce and ENJOY!

CHICKEN PICCATA

INGREDIENTS

Chicken 1½ lbs. thinly sliced chicken cutlets

½ c. flour + 1 teaspoon, divided

2 tbsp. olive oil, divided

2 tbsp. butter, divided

¼ c. shallots, diced

2 garlic cloves, finely minced or crushed with a garlic press

¼ c. white wine

1½ c. low- sodium chicken stock or broth

2 lemons

2 tbsp. brined capers, rinsed

½ tsp salt

freshly ground black pepper

Garnish

lemon slices

3 tbsp. roughly chopped flat-leaf parsley

Cracked wheat + spinach

1½ c. instant bulgur wheat

3 c. low-sodium chicken stock or broth

1 tbsp. olive oil

1x 14 oz. bag baby spinach

Instructions

Bring a large pot of chicken stock to a boil. Add the bulgur wheat. Remove from the heat, and keep covered for about 20-25 minutes or until tender (drain any extra liquid if necessary). Add the olive oil and 2 handfuls of spinach. As you begin to stir, the residual heat will wilt the greens. Add the rest of the spinach and keep warm until ready to serve.

Add ½ c. flour to a shallow bowl; add the remaining 1 teaspoon to a separate bowl for the sauce.

Season the chicken on both sides with salt and pepper.

Dredge the cutlets in flour shaking off any excess as you go. Transfer to a plate.

In a large 12-inch skillet, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat. Add the chicken and brown on both sides, about 3 minutes per side. Work in batches or use two separate pans. Transfer the chicken to a plate and cover with foil to keep warm. Note: it is important to monitor the heat so that the flour does't burn. This will impart a bitter flavor to the sauce.

While the chicken is cooking, prep the rest of your ingredients. Dice the shallots, mince or crush the garlic, open the white wine, rinse your capers, chop your parsley, and slice the lemons for garnish. If you use this time wisely, the dish will come together quickly in the end.

To make the pan sauce, reduce the heat to low. Add 1 teaspoon of oil to the pan. Saute the shallots until soft, but not colored, about 1 minute.

Add the garlic and cook until fragrant, about 30 seconds.

Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.

Add the chicken stock and bring to a boil. To thicken the sauce, add a splash of stock to the reserved teaspoon of flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly, until the sauce is slightly thickened.

Reduce the heat to a simmer. Stir in the remaining 1 tablespoon of butter.

Add the juice of half a lemon and sprinkle with capers.

Return the chicken and any accumulated juices to the pan.

Taste the dish; season with extra lemon juice, salt and pepper if desired.

To serve, transfer the chicken to a serving platter and spoon the sauce over the top.

Garnish with lemon slices and fresh parsley.

Serve with bulgur wheat and spinach on the side.

PEPPERONI PIZZA POTATO SKINS

INGREDIENTS

6 small russet potatoes

¼ cup olive oil

shredded mozzarella cheese

pizza sauce, your favorite

diced pepperoni

salt

parsley

INSTRUCTIONS

Preheat oven to 400 F degrees.

Scrub the potatoes clean. Brush each potato with olive oil and sprinkle with a bit of salt. Place on a baking tray and bake in the oven for about 35 minutes or until the potatoes are tender. Let potatoes cool a bit.

Cut the potatoes in half and scoop out the inside leaving just a bit on the skin. Brush again the inside of the potato skins with olive oil and place in the oven again for about 5 to 10, turn them over and bake for another 5 to 10 minutes until nice and crisp.

To assemble your potato skins, fill each skin with pizza sauce, some shredded mozzarella, and diced pepperoni. Garnish with parsley and enjoy while they're still warm.

Tater Tot Casserole

Ingredients

1½ lb ground round

½ cup chopped onion

1 cup frozen peas, thawed (or 14.5 oz can French-style green beans, drained) whichever you prefer

1½ tablespoons gluten-free Worcestershire sauce

1 tablespoon chili powder

2 teaspoons sugar

2 teaspoons cornstarch

¾ teaspoon salt, ¼ teaspoon pepper

32 oz package frozen potato tots

8 oz package of shredded cheese (any kind you prefer)

*1 Regular sized can of Cream of Mushroom or Cream of Chicken Soup. *Use Gluten Free varieties to keep the recipe gluten free.

*Ore-Ida Tater Tots are a gluten free brand (but always double check in case ingredient lists change!)

Instructions

Brown ground round and onion in a large nonstick skillet over medium heat 8 to 10 minutes, stirring to crumble; drain well.

Stir in peas, Worcestershire sauce, chili powder, sugar, cornstarch, salt and pepper. Also, if using canned soup, combine this in as well.

Pour mixture into a lightly greased 13×9-inch baking dish.

Add a layer of cheese and then top evenly with tots.

Bake in preheated oven, at 350 degrees for 45 minutes, to 1 hour or until thoroughly heated and tots are golden.