This week’s gluten-free meal plan includes easy and delicious weeknight dinner recipes. Don’t miss the zucchini crust pizza, bread sticks, and lemon blueberry trifle!
Happy Spring! We got 7 1/2 inches of we snow and lost power for 6 hours on the first full day of spring. But it was beautiful, and now it’s melting quickly.
Hummus Crusted Chicken requires only three ingredients and is cooked on the stove top for an easy but delicious main dish.
Unstuffed Cabbage – This recipe includes Instant Pot and stove top directions for a delicious meal. If desired you can stir in cooked rice.
Chicken Enchiladas – I use leftover cooked chicken for this recipe. You can cook extra chicken when you make the hummus crusted chicken or pick up a gluten-free rotisserie chicken.
Slow Cooker Ground Beef Stew – Ground beef and veggies are combined in this flavorful dish. You can also add potatoes to the pot or stir in some cooked rice after the stew is done.
Salmon Quiche – This recipe uses canned salmon and is a great pantry meal for days when you are out of fresh meat. It uses coconut milk and is dairy free.
Zucchini Crust Pizza – This pizza is delicious and low carb. There’s also a vegan option.
Arugula Salad – Use canned beets or fresh cooked beets in this arugula salad.
Bread Sticks – These bread sticks are dairy free and a nice treat to accompany dinner.
Applesauce Muffins – You can try using a gluten-free flour mix in this muffin recipe if you don’t have the individual flours. Use 1 3/4 cups in place of the flours and starch.
Breakfast Sausage – I love making my own sausage using organic ground pork.
Lemon Blueberry Trifle – I love the flavors in this trifle. It’s a delicious dessert that everyone always loves. It would be great for Easter.
Date Balls – These treats are grain free and easy to make.