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
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
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
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.