Beef and Zucchini Casserole w/ Caesar Salad
|15 Minutes||35 Minutes||50 Minutes|
- 1 (32-oz) pkg gluten-free refrigerated mashed potatoes
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 1 1⁄2 lb ground beef (or use ground turkey)
- 2 zucchini, thinly sliced
- 1⁄2 cup chopped onion
- 1⁄4 cup tomato paste
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
- 1 (15-oz) can tomato sauce
- Bagged Caesar salad
- Preheat oven to 400°F. Heat potatoes according to package directions; stir in 1 cup cheese.
- Meanwhile, cook beef, zucchini, and onion in a large ovenproof skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Add tomato paste; cook, stirring, 2 minutes.
- Add diced tomatoes and tomato sauce; bring to a boil, reduce heat, and simmer 5 minutes. Season lightly with salt and pepper. Spoon potato mixture over meat mixture; sprinkle with remaining cheese.
- Bake 15 minutes or until browned and bubbly.
- Prepare salad according to package directions
Barbecue Chicken Tacos w/Black Beans & Rice
|20 Minutes||20 Minutes||40 Minutes|
- 2 lb boneless, skinless chicken breasts
- 1 cup gluten-free barbecue sauce
- 18 corn tortillas
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 2 (15-oz) cans black beans
- 1 Tbsp olive oil
- 2 cloves minced garlic
- 2 bags of boil in bag rice
- Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Grill chicken on a greased grill rack 5 to 6 minutes per side or until done, brushing with barbecue sauce occasionally. Thinly slice.
- Heat tortillas according to package directions.
- Cook rice according to package directions.
- Drain beans (don’t rinse), set aside. Mince garlic.
- Heat olive oil over medium heat, sauté garlic for 30 seconds to 1 minute, just until fragrant.
- Add beans, season with salt to taste. Continue to cook for an additional 2 to 3 minutes until heated through.
Italian Ragu w/Cauliflower Breadsticks
|15 Minutes||20 Minutes||35 Minutes|
- 1 (12-oz) pkg gluten-free spaghetti
- 1 lb ground beef
- 1 (10-oz) pkg frozen seasoning blend (diced onion, bell peppers, and celery)
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 cup red wine (or gluten-free beef broth)
- 1 (28-oz) can crushed tomatoes
- 2 pkgs Green Giant Cauliflower Breadsticks
- We only buy 1 pkg and they rest of the family gets regular bread sticks
- Cook pasta according to package directions (I find that gluten free pasta needs to be stirred a lot more than regular pasta because it tends to stick together); drain and keep warm.
- Meanwhile, beef, seasoning blend, carrots, and garlic in a large Dutch oven over medium heat until beef is browned and crumbly; drain and return to pot.
- Stir in wine; cook until liquid is reduced by half. Stir in tomatoes; simmer 5 minutes. Toss with pasta; season with salt and pepper to taste.
- Cook breadsticks according to package directions
Ranch Chicken w/ Vegetables and Dill Rice
|10 Minutes||20 Minutes||30 Minutes|
- 6 (6-oz) boneless, skinless chicken breasts
- 1 (1-oz) envelope gluten-free Ranch dressing mix
- 2 Tbsp olive oil
- 2 (10.8-oz) pkg frozen broccoli, cauliflower, and carrots
- 2 bags of boil in bag rice
- 1 Tbsp butter
- 1 tsp dried dill
- Preheat oven to 400°F. Cut chicken into bite size pieces; lightly season chicken with salt and pepper; sprinkle with the seasoning.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or until browned. Transfer to a rimmed baking sheet. Bake 10 minutes or until chicken has reached 165°F.
- Meanwhile, steam vegetables in microwave according to package directions.
- Cook rice according to package directions; toss with butter and dill. Season with salt and pepper to taste.
Note from Christina: All of the recipes I share have been gathered through the years. We have a binder that we choose our meals from and I am sharing them with you. These are NOT family recipes by any means, they are just recipes we have tweaked to accommodate my Celiac Diagnosis.