gluten free dinners

Epic beef burgers stuffed with caramelized onions and topped with more onions and plenty of cheese.&nbsp;

French Onion Stuffed Burgers au Gratin

olive oil

onions

salt

pepper

fresh thyme

beef broth

red wine (or additional beef broth)

mayonnaise

plain Greek yogurt

Tablespoons of the onion mixture

dijon mustard

parsley

salt and pepper (to taste)

beef

Tablespoons parsley

oz gruyere cheese (shredded, divided)

brioche buns (or gluten free buns, if needed, sliced open)

Bibb lettuce

Heat oil in a skillet over medium, add onions, salt &amp; pepper, cook 15-20 minutes, stirring frequently or until caramelized.

Add thyme, sauté for minute or two, then add the wine and beef broth.

Reduce until very little liquid remains.

Set aside to cool.

For the onions:

In a small bowl, combine all of the ingredients and stir to combine. Store in the refrigerator until ready to use.&nbsp;

For the French onion spread:

In a bowl, combine the beef, parsley, pepper, and salt, and gently combine with your hands.

Divide the meat mixture into four&nbsp;equal pieces.

Take one piece of the meat mixture and flatten into a very thin patty. Place about a tablespoon of the onions in the center of the patty and wrap the meat around the onions to form a burger, sealing as best you can. Repeat with the remaining three pieces of meat.

Preheat your grill to medium-high heat. Grill for 5-6 minutes per side to desired doneness. For the last couple minutes of grilling, divide the remaining onion mixture on top of the burgers and top each with a quarter of the Gruyere cheese.

Lightly toast the buns on the grill. Place one burger on the bottom half of each bun, top with lettuce and French onion spread.&nbsp;

For the burgers:

Homemade Healthy Hamburger Helper

Lb 85% Lean Ground Beef

tsp Cornstarch

Onion powder

Garlic powder

Paprika

Salt

Cups Hot Unsweetened Almond Milk*

Cup tomato sauce*

oz Chickpea elbow macaroni noodles

Cup Cheddar cheese, (grated (optional))

Heat a large, high-sided skillet to medium heat and cook the beef until browned, about 5-6 minutes. Discard the extra fat.

Sprinkle the cornstarch, spices and salt all over the beef. Then, pour in the milk, broth and tomato sauce (make sure they are hot!) and stir until well combined. Bring to a boil.

Once boiling, stir in the chickpea pasta. Boil for 1 minute, stirring frequently.

Then, reduce the heat to medium-low, cover the pan and simmer for 10 minutes, stirring every 3 minutes or so.

After 10 minutes, remove the lid and cook until thick and reduced, about another 5-7 minutes, stirring occasionally.

Stir in the cheese, if using and DEVOUR!

This Crockpot Thai Peanut Butter Chicken Curry is a dairy and gluten free, healthy and easy dinner for busy weeknights that the whole family will love! Set it and forget it!

Crockpot Thai Peanut Butter Chicken Curry

Lb Boneless skinless chicken thighs

Cups Sweet potato, (cut into 1 inch cubes (260 grams))

Cup Elmhurst Milked Peanuts

Cup coconut milk

Cup Reduced-sodium soy sauce (+ additional

Tbsp Natural creamy peanut butter

tsp Red curry paste

tsp Fresh ginger, (minced)

tsp Fish sauce

tsp Coconut sugar

tsp Tapioca starch

Red bell pepper, (roughly chopped)

Cups Cauliflower, (cut into large florets)

Cups Broccoli, (cut into large florets)

Cilantro, (for garnish)

Green onion, (for garnish)

Peanuts, (for garnish)

Sriracha, (for serving, optional)

Cauliflower rice, or white rice, (for serving. *)

Place the chicken and sweet potato in the bottom of a slow cooker (mine is 7 quarts.)

Combine the Milked Peanuts, coconut milk, soy sauce, peanut butter, curry paste, ginger and fish sauce and coconut sugar in a large microwave-safe measuring cup. Microwave for 30 seconds to 1 minute, until the peanut butter is smooth and melted.

Pour the peanut mixture over the chicken, spooning it over the chicken. Cover the slow cooker and cook until the potatoes and chicken are tender, about 3-4 hours on LOW

Once cooked, whisk the tapioca starch and 8 tsp of the slow cooker liquid together in a medium bowl until smooth. While whisking, stir it back into the slow cooker until well mixed. (You can take the chicken out with a slotted spoon first if it's easier to whisk it in!)

Add in the red pepper, cauliflower and broccoli (and chicken if you took it out) and cover and cook an additional hour until the sauce is thick and the vegetables are tender.&nbsp;

One cooked, shred the chicken and stir it into the sauce.

Serve over rice of choice, along with cilantro, green onions, extra peanuts and soy sauce or sriracha, if desired!

DEVOUR!

Garlicky Shrimp Zucchini Boats from Delish.com is the easiest low-carb dinner. 

Garlicky Shrimp Zucchini Boats

zucchini,

thyme leaves

butter

lb. large shrimp, peeled and deveined

tomatoes, chopped

garlic,

heavy cream

c. Parmesan

lemon

c. mozzarella

parsley,

Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon,&nbsp;leaving a ¼”-thick border intact.&nbsp;Chop zucchini pulp and set aside.

Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes.&nbsp;

In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes.&nbsp;Remove from heat, let cool, then chop into bite-size pieces.&nbsp;

Return skillet to medium heat and melt remaining 1 tablespoon butter. Add reserved zucchini pulp, tomatoes, and garlic, season with salt and pepper, and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Remove from heat and fold in cooked shrimp.

Garnish with more Parmesan and&nbsp;parsley, if desired, before serving.

So good! Thank you. I used half and half instead of the cream. They are amazingly filling and my new favorite recipe. I figured the calories for 2 boats and it’s only 385. They also reheat great as leftovers!

DELISH.  FOLLOWED THE RECIPE EXACTLY AS STATED. VERY FILLING. WILL HAVE TOMORROW FOR LUNCH.

It was delicious! I added minced onion and red pepper flakes, based on my personal preference.

I just made this tonight & it was delicious!  I live alone, so cut the serving down. I only used one large zucchini & 7 prawns. It’s an easy recipe to modify. Also, I didn’t have any heavy cream so didn’t add that, & it was tasty with just the right richness. I ate the whole dish (and I don’t have a large appetite)!  Highly recommend this dish to shrimp lovers.

Amazing! Loved everything about this dish and can't wait to make it again. Every ingredient has its place in this recipe so don't skip anything (eg thyme). A new staple for us for sure!

We make this almost weekly. My husband and I love it so much. We’re not big thyme fans so I adjusted and use Italian seasoning. We also use frozen shrimp I do not cook the frozen shrimp alone I start from the point it says to add the shrimp back to the pan. I just want to heat the shrimp through since it’s already cooked. Turns out perfect every time!!

Great recipe,  so happy to be able to use garden fresh produce! Now if I can learn to make cheese and go shrimping...😀

very tasty! Thinking about skipping the mozzarella next time, it was good but don’t think it’s really needed, the other favors are so good.

Delicious recipe, even with the minor changes I had to make due to the lack of some items called for in the recipe.  1) cooked frozen/thawed shrimp for the raw, 2) canned crushed tomatoes for the fresh and 3) Fat free milk for the cream

Absolutely a keeper!  Didn't have any thyme, googled for a good substitute, used Italian seasoning.  Not only will I make this again, I'm going to share the recipe.😊

This recipe is wonderful!  I love all things delish, especially low carb.... this one tastes amazing! Lemony, garlicky, creamy, cheesy, what more could one ask for!  Tastes like way more calories than it is!!  Will definitely make again!!

This is delicious! Thanks for such a tasty change to the normal routine!

I cooked this tonight. I love it. In fact, the whole family loves it. No modifications needed. Great flavors.

Delicious!! I used some boiled shrimp and it definitely made the flavors pop!!

https://streaming.hearstdigitalstudios.com/16ac4bda-67fe-435d-a23b-c0393f18f240/video_rover_16x9_1080p_hd_1532536492_45840.mp4

Garlicky Shrimp Zucchini Boats Will Rock Your World

(upbeat music) - [Man] Wait, wait, there's shrimp. (upbeat music) - [Woman] 'Cause this is obviously zucchini.

Don&#8217;t give dinner a second thought with this easy-to-throw-together midweek red curry rice recipe.

Red curry rice with prawns

vegetable oil

gluten-free Thai red curry paste

spring onions,

raw, peeled sustainable king prawns

packs ready-cooked Tilda brown basmati rice

frozen peas, defrosted

tbsp coconut milk

tbsp fish sauce

coriander,

Lime wedges

Heat the vegetable oil in a large, high-sided frying pan or wok over a medium-high heat. Stir in the curry paste and fry for 1 minute.

Add the spring onions and stir-fry for 1-2 minutes to soften. Add the prawns and stir-fry until completely pink and cooked through.

Add the rice, peas, coconut milk and fish sauce, then heat for 3-5 minutes until piping hot.

Stir in the chopped coriander, then serve with lime wedges to squeeze over.

Chicken Fajita Meal Prep Bowls are served with cauliflower mash to create a complete low-carb lunch for the whole week. It’s also whole30, paleo and gluten-free!

Chicken Fajita Meal-Prep Bowls

chilli powder

cayenne pepper

paprika

cumin powder

black pepper

garlic (minced)

chicken breast

red bell peppers (sliced)

yellow bell peppers (sliced)

green bell pepper (sliced)

onion

salt and black pepper

cauliflower (optional)

First, make the fajita seasoning by mixing all the ingredients from the fajita seasoning recipe in a small bowl. Set aside.

In a large bowl, add the chicken strips and half of the fajita seasoning. Mix well and set aside for about 15 minutes.

In a large skillet, heat olive oil over medium high heat. Add garlic and cook for 30 seconds. Add the chicken and cook for 10-15 minutes or until the chicken is cooked through. Set aside.

In the same skillet, add more olive oil (if necessary) and add onions, bell peppers and the rest of the fajita seasoning.

Stir fry for 5-10 minutes on high heat. The time will depend on how tender you prefer your veggies to be.

Place an even amount of chicken fajita, the veggies and cauliflower mashed into 4 or 5 (depends on the size of your container) different glass containers. Cover with the lid and place in the fridge for up 4 days. Heat in the microwave for about 1.5 or 2 minutes. The time will depend on the power of your microwave.

MEAL PREPPING:

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

This quick and easy Jambalaya is made in one pot and is loaded with a little New Orleans flavor! It’s the perfect gluten-free meal for busy weeknights!

Easy Jambalaya (Gluten-Free)

tbsp vegetable Oil (I used olive)

green bell pepper (diced (about 1))

celery (diced)

lb boneless (skinless chicken breasts,

oz andouille sausage

tomato paste

white rice

chicken broth

tomatoes (undrained)

Cajun seasoning

bay leaf

Add oil to a large pot or Dutch oven over medium-high heat. When the oil is hot, add the bell pepper, onion, celery and garlic to the pot. Cook until fragrant, about 3 minutes.

Add the chicken, andouille, and tomato paste. Stir the mix with the other ingredients and break up the tomato paste.

Add the white rice and stir until lightly toasted.

Stir in the chicken broth, diced tomatoes, Cajun seasoning, and bay leaf.

Cover, and let it cook over low heat for 30 minutes, or until rice is cooked through and the liquid has been completely absorbed.* Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pan.

Serve hot!

Gluten-free smothered pork chops made with onion gravy. Serve with rice or mashed potatoes and a vegetable for a delicious and hearty meal.

Gluten-Free Smothered Pork Chops

bone-in pork chops,

salt and pepper

coconut or olive oil

gluten-free flour*

garlic powder

thyme

onion,

gluten-free chicken broth

Place pork chops on a cutting board and use a meat mallet to pound the pork chops to ½ inch thick. This helps tenderize the meat. Salt and pepper each pork chop.

In a shallow dish, mix the gluten-free flour, garlic powder, paprika, salt, pepper, and thyme together. Heat the oil in a large skillet over medium-high heat. Dip the pork chops in the flour mixture, coating both sides, then add the chops to the skillet. Save the flour mixture for later. Cook for 3 minutes on each side, and then move the chops to a 9 x 13 baking pan and set aside.

Reduce the heat to medium and add the sliced onions to the skillet. Stir occasionally and let them cook for 7-8 minutes until translucent, and then add minced garlic and cook for 1 more minute.

Stir in the reserved flour mixture and cook for 3 minutes, stirring frequently. Then, slowly stir in the chicken broth and bring to a low boil.

Next, carefully pour the onion gravy over the pork chops in the casserole dish. Cover with foil and place in the oven, and bake for 30 minutes at 350°.

Serve the pork chops with the gravy spooned over the top.

My husband and i both love this recipe. turned out great.

Made this for the first time and plan to make it regularly. I tripled the recipe because I cut a pork loin into chops and ended up with 12. Didn't have paprika so used a little bit of chili powder.

Made this for supper tonight and it's fantastic! Only change I made was adding in some fresh sliced mushrooms while sautéing the onions ? I'll definitely be making this again! Thank you!

This one pan Mexican quinoa has a spicy, cheesy taste - without the cheese! It's a super easy, healthy and gluten free vegan-friendly weeknight meal that is under 300 calories!

Top 9 gluten free dinners recipes from across the web

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

Top Tags

French Onion Stuffed Burgers au Gra...

Homemade Healthy Hamburger Helper

Crockpot Thai Peanut Butter Chicken...

Garlicky Shrimp Zucchini Boats

Red curry rice with prawns

Chicken Fajita Meal-Prep Bowls

Easy Jambalaya (Gluten-Free)

Gluten-Free Smothered Pork Chops

Delicious One-Pan Mexican Quinoa

Top 9 gluten free dinners recipes from across the web

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

Top Tags

French Onion Stuffed Burgers au Gra...

Homemade Healthy Hamburger Helper

Crockpot Thai Peanut Butter Chicken...

Garlicky Shrimp Zucchini Boats

Red curry rice with prawns

Chicken Fajita Meal-Prep Bowls

Easy Jambalaya (Gluten-Free)

Gluten-Free Smothered Pork Chops

Delicious One-Pan Mexican Quinoa

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