gluten free dinner

Egg Roll in a Bowl! This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. (Gluten free, paleo &amp; Whole30 friendly)

Served on its own, this will easily serve 4-5. Served as a component of the meal, it'll stretch fo 5-6 servings. 

Egg Roll Bowls

olive oil

chicken breast

onion, diced

ginger

cl0ves garlic, minced

carrots, peeled and shredded (about 3/4c)

(14 ounces) bag coleslaw mix*

Tbsp rice vinegar (or cider vinegar

sesame oil

green onions, sliced

Heat olive oil in a large pan over medium heat.

Add ground chicken breast to the pan and cook 5-7 minutes, or until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don&#8217;t drain it.)

Next, add onion and cook an additional 4-5 minutes to soften slightly. It will begin to turn translucent.

Add ginger and garlic and cook 1 minute more.

Then, add grated carrot and 1/2 of the coleslaw mix. (Your pan will seem SUPER full)

Drizzle with tamari and rice vinegar. Gently stir to coat. Cook 2-3 minutes or until cabbage starts to wilt a bit.

Add remaining coleslaw mix and stir to coat. Cook 2-3 minutes until the cabbage is starting to soften.

Stir in sesame oil and green onions and serve.

Delish! Made this last week! Great recipe!

Delicious! Will make it again soon. Thanks!

Just made this tonight and I’m
Loving every bite!! 🥰

So yummy!! My whole family loved it! I couldn't find tamari, so I used low sodium soy sauce instead. Thanks for the recipe!

This was seriously so good! I think we’ll make this a lot! Thank you!

This was a quick and easy weeknight dinner and my two year old loved it!

Excellent recipe, and so easy for weeknights! I use low sodium soy sauce because I don't have tamari and coconut aminos makes me feel ill (I compare it to feeling hungover). I serve it with rice because my husband has hollow legs lol.  Would go very well with lettuce wraps too!

Another GREAT recipe!!  And I was so thrilled at how fast it all came together. Going through a major kitchen remodel right !now, so made this in the instant pot with the saute function &amp; it turned out amazing

We enjoyed this recipe. I need to cut the Aminos a bit for our taste. I also admit just a bit of hoisin sauce (a scant teaspoon).

Good but on the bland side. I added a bit more tamari and rice vinegar, which helped but if I make this again I would increase garlic, onion and ginger as well.

https://content.jwplatform.com/videos/EGmxnrEh.mp4

Egg Roll Bowls – This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. Gluten free, paleo & Whole30 friendly.

Egg Roll Bowl (Gluten Free & Paleo)

Primavera Chicken Spaghetti Squash is a gluten-free twist on your favorite pasta dish.

Chicken Primavera Spaghetti Squash Boats

spaghetti squash, halved, seeds removed

Kosher salt

black pepper

red onion, chopped

orange bell pepper, chopped

c. grape tomatoes, halved

zucchini,

garlic,

lemon

Italian seasoning

c. chicken

c. mozzarella

c. Parmesan

parsley,

Something Italian, like a classic spaghetti.

What should we make next with Spaghetti Squash?

Hubby and I really enjoyed my first time making this dish. Mine doesn’t look as colorful as yours because I chopped onions and peppers too small and sautéed them first, then added other ingredients and cooked some more so onions and peppers got a bit overcooked. Also I didn’t have fresh parsley so I used dried and fresh would have added more color to the top. Having said all that, the flavor was wonderful and the dish is unique and fun to eat!

This recipe was easy to follow and tasted great. My first spaghetti squash ever and glad I followed this recipe. Nice work!! 😃

Excellent recipe!! Takes awhile to get ready, but we'll worth it. 
Ingredients can be interchanged. Don't like peppers... Leave them out.
We had ttoo much filling to fit back into squash shells. Put the extra into ramikins. Nice lunch for another day. I still was unable to finish my half. Very creative & different!!!

This recipe is awesome. I’m not sure if the spaghetti squash we got were just really big? But there was WAYY more squash then filling. So the 2nd time we made this, I scooped the squash into a bowl & seasoned it again w/ salt & pepper. We doubled the onions, bell peppers & cheese—instead of doing a single layer w/ cheese on top, we made it like lasagna & did a double layer. It was great!

You have to be an elephant to consume this much food.  Half of the recipe would more than be filling for two people.  Tasteless and definitely not worth repeating.

It was a great meal. Very easy to prepare

Made this tonight it was great! Thanks for an awesome recipe! Will make again!

Absolutely amazing! Making it again real soon.

https://streaming.hearstdigitalstudios.com/5c8b13dd-aa23-4b91-b807-4367f1664efe/video_rover_16x9_1080p_hd_1528817471_6290.mp4

This Primavera Stuffed Spaghetti Squash Tastes Like Summer

Tender, juicy chicken breast flavored with bar-b-que sauce and other seasonings to create the perfect flavor. Easy and healthy crock pot recipe.

Shredded BBQ Crockpot Chicken

Sweet Baby Ray's BBQ Sauce

Tbsp Apple Cider Vinegar

tsp black pepper

tsp crushed red pepper

garlic powder

onion powder

tsp smoked paprika

Spray bottom of crock pot with quick release pan spray.

Layer chicken breasts evenly in crockpot.

In a small mixing bowl, combine BBQ sauce, apple cider vinegar, black pepper, red pepper, garlic powder, onion powder and paprika. Mix until combined.

Pour BBQ sauce mixture over the chicken.

Place crockpot on low heat, and cook until chicken is done (about 4 hours).

Remove chicken from crockpot, let sit for 10 minutes to cool.

Using 2 forks, shred chicken while still warm.

Serve hot. Enjoy!

These air fryer buffalo tofu bites are a delicious, simple, healthy vegan dinner. Gluten free + made with minimal ingredients. Ready in just 15 minutes! A great vegan recipe for beginners. #airfryer #veganrecipes #airfryerrecipes #veganairfryerrecipes #healthydinner

Air Fryer Buffalo Tofu Bites

tofu

hot sauce

tsp garlic

I pressed 1 package of extra firm tofu for 20 mins. You just need to wrap the tofu in paper towels or a dish towel, place on a plate, and lay something heavy on top.

Then cut into cubes and added to a large bowl.

Coated with 1/4 cup hot sauce and garlic.

Add oil to it if your air fryer calls for it.

Add tofu, air fry for 7 minutes, flip, air fry 7-8 more.

Add to a bowl and add another 1/4 cup hot sauce.

Served here with two amazing dipping sauces, Hope Foods Roasted Red Pepper dip and Siete Foods Vegan Nacho Cheese.

This ground beef-stuffed kabocha squash is a fun shelter-at-home comfort-food recipe. It's a tasty way to dress up ground beef, even for Mother's Day!

Ground Beef-Stuffed Kabocha Squash

(4-5 inch kabocha squash (or acorn))

extra virgin olive oil

onion (diced)

garlic

cremini mushrooms (chopped)

beef

tomato (chopped)

herbes de provence or oregano

dried sage or thyme

½ teaspoon smoked paprika

rice

parsley (save some for garnish)

salt

pepper

cheese (grated, optional)

Preheat the oven to 400 degrees F/200 degrees C.

Cut the kabocha squash into halves and remove their seeds with a spoon. Sprinkle liberally with salt and pepper. 

Line a baking tray with parchment paper and lay the squash halves cut side down on it. Roast for 25 minutes or until the kabocha squash feel soft, but not mushy, when poked with a fork. Turn down the oven to 350 degrees F. 

Meanwhile, heat about 2 tablespoons of olive oil in a skillet. 

Add the onion, garlic, and mushrooms. Cook until the onion softens.

Add the ground beef and cook it until all traces of pink are gone, stirring often.

Add the tomato, dried herbs, smoked paprika, salt, and pepper. Stir and cook further for about 10 minutes, on low-medium heat. 

Remove the roasted kabocha squash from the oven and scoop out some of their flesh, leaving about a half-inch for the shell. Chop the scooped squash and stir into the beef mixture along with the cooked rice and about 3/4 of the parsley. 

Stuff the squash halves with the beef mixture, mounding it fairly high.

Return to the oven and cook for 15 more minutes.

Garnish with the remaining parsley and serve!

Harissa eggs in purgatory is a simple Italian egg dish, simmered in a fiery tomato sauce. Tastes like heaven if you need a quick inexpensive meal with a kick!

Harissa Eggs in Purgatory

tbsp minced red onion

14.5 oz can petite tomatoes

tbsp prepared Harissa (I used Mina

eggs

salt and pepper (to taste)

tsp fresh chopped parsley or chives

Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes.

Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover.

Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking.

Top with chopped fresh parsley or chives and serve.

Super delicious egg roll in a bowl with chicken! This healthy egg roll recipe is perfect for a quick healthy weeknight dinner - it&#x27;s an easy, gluten-free and low carb dinner recipe that you&#x27;ll want to eat every day!

Egg Roll In A Bowl (With Chicken)

cabbage, chopped

carrots, grated

oz chicken breast (ground

Tbsp tamari sauce

cauliflower, chopped

sesame seeds

garlic cloves,

scallions, chopped

turmeric and crushed red pepper flakes

Chop all vegetables and the chicken (if not...

Chop all vegetables and the chicken (if not ground).

In a large pan, heat some olive oil...

In a large pan, heat some olive oil (or coconut oil) at medium-high heat saute the 2 cloves of garlic for 30 seconds, then add the chicken and the cauliflower. Saute everything for 4-5 minutes (until the chicken is almost ready)

Add in the cabbage, carrots and stir in...

Add in the cabbage, carrots and stir in the tamari sauce and the other garlic clove. Cover with a lid and cook for 4-5 more minutes or until the chicken is done. Optionally you can also add some turmeric and crushed red pepper flakes.

Serve with toasted sesame seeds and scallions.

RISOTTO SOUP (BUTTER BEAN AND RICE MINESTRONE)

bay leaves

brown onions (250 grams, roughly chopped)

red chilli flakes

potatoes (250 grams, peeled and diced)

saffron strands

100 g carnaroli or aroborio rice

dry white wine

cherry tomatoes

vegetable stock

X butter beans (drained)

sea salt flakes (to taste)

parsley and thyme sprigs (to serve)

yeast

Heat oil in a deep saucepan/dutch oven on medium. Add bay leaves, garlic, onion and chilli. Fry, tossing occasionally for 5-6 minutes until onion is tender. Add potato, saffron and rice. Toss and cook for 3-4 minutes until the potato is glazed and rice is looking translucent around the edges.

Add wine to deglaze the pan and loosen and mix all the sticky caramelized bits.

Add the cherry tomatoes and 1 litre of the vegetable stock. Simmer uncovered on medium for approximately 25 minutes until potato and rice is just cooked.

Add butter beans, salt as per taste and black pepper. Cook for a further 5 minutes until heated through. If the soup is too thick, loosen it by adding a quarter/half cup of stock until it reaches desired consistency.

Remove from heat. Garnish with parsley and thyme, add yeast/parmesan if using and serve hot.

One-Pot (or Pan) Orange Honey Garlic Roasted Chicken {Paleo}

 Orange Honey Garlic Roasted Chicken

chicken

orange

thyme (3 sprigs

honey (feel free to use more if your chicken is larger)

tbsp balsamic vinegar

tsp onion salt

lemon juice

salt pepper

Optional herbs/thyme to garnish.

First clean your chicken and remove excess fat that. Place half an orange and thyme inside the chest. Tie the legs of roasted chicken together with string. Set aside

Cut another oranges into quarters. Squeeze the juice into a bowl but keep the oranges for later. (or you can use juice from bottled orange juice, just me sure to have extra orange &#8211; quartered and sliced for cooking)

Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, lemon juice, onion salt, pinch of salt/pepper in one small bowl. Mix well.

Before you add your chicken to the pan, make sure it&#8217;s hot enough and well oiled to prevent skin from sticking. (See Notes)

Place Chicken in dutch oven on breast side down.  Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly around the chicken

Place oranges around chicken in the dutch oven.

Cook on medium heat covered for 25 minutes on stove.

While Chicken is on stove, Preheat oven to 450F for later use.

After 25 minutes on stove, flip the chicken over, skin side/breast up. Coat the sauce from the pan on top of the breast and around thighs. Add a few garnishes of thyme and orange slices on top of the breast.

Transfer the dutch oven pot with chicken into the oven uncovered and cook for another 25-27 minutes or until cooked through and skin is crispy. 165F. Check chicken after 10 minutes in oven, just to be safe.

Remove and spoon any extra juice from pot and coat it again over chicken.

We eat A LOT of chicken in my house so this will definitely be on the menu soon :)

SO moist and flavorful! Such a wonderful roast chicken recipe!

This looks so pretty! I love the orange slices on  top! And the savory and sweet mix sounds delicious!

Love chicken in every way possible! Since I don't have a dutch oven, I really like that you've included a roasting pan option.

This just looks so amazingly easy and flavor filled!

My very fussy 9 year old step son just devoured this and informed me he could eat it every night! I only had 3 large chicken breast, so added the thyme to the sauce, poured it over and roasted it in the oven for 50 minutes at 400F, with foil for the last 20 minutes. Then i whisked the sauce into a glaze with 1 tbs each of water and tapioca starch.  Served with brown rice and brocolli. It was totally amazing!!

Good recipe.. thanks! My husband is a wonderful cook, and he often rolls his eyes when I tell him I'm trying a new recipe. After we ate, he jumped up and volunteered to clean the rest of the chicken off the carcass. He ate another full helping of chicken in the process. (Read: keeper recipe)

We just moved into this house (with an electric stove/oven), so I'm getting accustomed to that. I was afraid that cooking first on the stove for 25 min on medium was too high so I turned it down. That resulted in cooking it longer in the oven, and drying up the sauce while in the oven. (the meat was still very moist) I'll leave the stove top on medium next time, or make more sauce. I have a nice heavy duty Lodge Dutch oven, but the chicken stuck a bit to the bottom of the pot when i turned it over even though I wiped the pot first with olive oil. Any recommendations?

I just made this, sooo good!
I didnt have onion salt so I just used a dash of seasoned salt. 
Tried posting a picture but it wouldn't let me.

I’ve made this recipe three or four times and always have the same problem: the breast skin gets stuck to the bottom of the pot during the stovetop part and rips off when rotating, so it never looks beautiful.  Last time I tried putting down olive oil, cooking at lower temp, and not using the honey (which always burns onto the pan) and it still didn’t help.  How do you prevent this from happening?

Top 17 gluten free dinner recipes from across the web

The most viewed gluten free dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 17 gluten free dinner recipes from across the web

The most viewed gluten free dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Egg Roll Bowls

Chicken Primavera Spaghetti Squash ...

Shredded BBQ Crockpot Chicken

Air Fryer Buffalo Tofu Bites

Ground Beef-Stuffed Kabocha Squash

Harissa Eggs in Purgatory

Egg Roll In A Bowl (With Chicken)

RISOTTO SOUP (BUTTER BEAN AND RICE ...

Orange Honey Garlic Roasted Chicke...

Strip Steak with Mushroom Pan Sauce

Vegan Ancient Grain Bowl

Strawberry Chicken Salad with Poppy...

Slow Cooker Apple Butter Pulled Por...

20 Gluten Free Dinner Recipes: Zucc...

Southwest Baked Polenta Casserole

Easy Cream Cheese Chicken

Southwest Baked Polenta Casserole

The most viewed gluten free dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine