Whether you’re gluten intolerant or chose not to consume it, gluten free meals that are also tasty can be hard to find. Gluten is a protein found in grains, such as wheat, barley, and rye. While eating gluten free means cutting out pasta, bread, and some other guilty pleasures, you can still enjoy meals! These recipes are great whether you’re experienced eating gluten free or just dipping your toes in the water.
This gluten free dinner will leave your taste buds (and tummy) happy.
Ingredients: 8 oz. Cream Cheese, softened, 8 oz. Green Chilies, chopped, 15 oz. White Bean canned and drained, 1 Small Yellow Onion chopped, ½ T. Olive Oil, 2 Large Chicken Breasts cooked and shredded, ¼ t. Garlic Powder, 14 oz. Green Enchilada Sauce (gluten-free), ⅔ C. Sour Cream, ¼ t. Real Salt, 8-10 Gluten-free tortillas (corn or gluten-free flour tortillas), 12 oz. Monterey Jack or Colby Jack cheese, shredded
Instructions: Place the cream cheese in the base of a stand mixer and beat with a paddle until smooth. Add the green chilies and beans and mix in until beans are slightly smashed. Place the olive oil and chopped onion in a saucepan. Sauté on medium/high heat until onion is soft and translucent, about 4-5 minutes. Add ⅔ of the onion to the cream cheese mixture. Set saucepan with remaining onion aside. Mix the onion and the shredded chicken into the cream cheese mixture. Place the saucepan with reserved onion back on medium/high heat. Add the enchilada sauce, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth. Remove from heat. Preheat oven to 350 degrees. Pour ⅓ of the creamy enchilada sauce into a 9×13 baking dish and spread to cover. Divide the cream cheese/chicken filling between 8-10 tortillas. Sprinkle a bit of shredded cheese on top of the filling in each tortilla. Roll up the tortillas into enchiladas and place side by side in prepared dish. Top the enchiladas with the remaining sauce, spreading the sauce across the tops of the enchiladas. Sprinkle remaining shredded cheese over the top. Bake for 35-40 minutes, or until cheese is melted and sauce is bubbling. Let cool for ten minutes before serving. Enjoy!
Bacon Spinach Spaghetti Squash
This dish is perfect for busy weeknights!
Ingredients: 1 medium spaghetti squash, 1 tablespoon olive oil, kosher salt and freshly ground pepper, 6 slices bacon, cut in 1-inch pieces, 1 tablespoon red wine vinegar, 1 tablespoon maple syrup, 1 5-ounce bag baby spinach, 2 ounces soft goat cheese, crumbled
Instructions: Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine. Divide between two plates and serve immediately. Enjoy!
Apple Cider Doughnuts
This is perfect for fall and sweet tooth cravings!
Ingredients: 1½ cups Bob’s Red Mill 1 to 1 Baking Flour, ¼ tsp baking soda, ¼ tsp cream of tartar, 1½ tsp baking powder, 1 tsp cinnamon, ¼ tsp salt, ⅔ cup sugar, 8 tbsp unsalted butter, melted and cooled, 1 tsp vanilla, 2 eggs, whites separated, 1 cup apple cider
For icing: 1 cup powdered sugar, 2 tbsp pure maple syrup, 1 tbsp milk
Instructions: Preheat oven to 350º. Spray your donut pan with cooking spray. In a large bowl, whisk together the first seven dry ingredients, flour through sugar. In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of dry ingredients and pour in. Mix gently. In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts. Add egg whites to mixture and stir just until mixed. Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan. Fill each well ½ full without covering the middle section. If you do, your doughnuts won’t have a hole. Cook for about 8-10 minutes. Allow to cool completely before glazing. For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don’t add too much at one time. Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets. If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes. Enjoy!
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