Gluten-free meals with 7 ingredients or fewer
These gluten-free dishes are so good, even your kids without allergies will love them. Simple, easy and cheap, your crazy back-to-school weeknights just got a little bit easier. I'm sorry I can't also help with algebra homework and PTA moms.
1. Prosciutto pizza
Serves about 6-8
- 1 pre-cooked gluten-free pizza crust
- 1 cup pizza sauce
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup chopped prosciutto
- 1 cup sliced cherry tomatoes
- Salt and pepper to taste
- Preheat oven to 450 degrees F and grease a pizza stone with nonstick cooking spray. Place the crust on the stone and spread the pizza sauce over the crust. Top with 1/2 of the cheddar cheese and the mozzarella cheese. Top with prosciutto and cherry tomato slices. Top with remaining cheese and salt and pepper.
- Bake for about 15 to 16 minutes or until the cheese is melted and the crust is golden brown.
2. Quinoa fried rice
Serves about 6-8
- 1-3/4 cups gluten-free chicken broth
- 1 cup cooked quinoa
- 1/2 cup onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 1 tablespoon sesame or peanut oil
- 2 large eggs, beaten
- 4 tablespoons soy sauce
- Bring the broth to a boil in a large saucepan over high heat. Stir in regular quinoa and reduce heat to medium-low. Cook until softened, about 12 to 15 minutes. Fluff with a fork and transfer to a large bowl.
- Heat the oil in a large skillet over medium heat. Add the onion and carrots. Cook until softened, about 6 to 7 minutes. Stir in the quinoa.
- In a small bowl, whisk the soy sauce, salt and pepper. Pour the sauce over the quinoa mixture.
- Pour in the eggs and stir-fry 3 to 4 minutes, or until set. Serve immediately.
3. Spicy herb chicken skewers
Serves about 4 to 6
- 2-1/2 pounds boneless, skinless chicken breasts
- 2-1/2 tablespoons extra virgin olive oil
- 2-1/2 tablespoons chopped cilantro
- 1 tablespoon crushed red pepper
- Zest of 1 lemon
- Salt and pepper
- Soak wooden skewers in water for about 30 minutes.
- Cut the chicken breasts into bite-size pieces and toss with the seasoning.
- In a large mixing bowl, mix the cilantro, crushed red pepper, lemon zest and salt and pepper together.
- Preheat a grill to medium-high heat. Skewer the chicken onto the soaked skewers and place on the grill. Brush each one with olive oil and grill for about 13 to 15 minutes, turning every 5 minutes.
4. Crispy baked flounder with avocado salsa
Serves about 4
- 4 founder filets
- 3/4 cup shredded Parmesan
- 1/2 cup gluten-free breadcrumbs
- 4 tablespoons unsalted butter
- 2 tomatoes, chopped
- 1 seeded avocado, chopped
- 1 peach, chopped
- Cilantro for garnish
- Preheat the oven to 425 degrees F. Mix the Parmesan, salt, pepper and breadcrumbs together. Mix in the melted butter.
- Scoop the breadcrumb mixture onto the flounder filets and press onto them with the back of a spatula. Place in a greased baking sheet and bake for about 15 minutes.
- While it bakes, prepare the salsa by mixing the tomatoes, avocado and peach together.
- Once the filets have cooled, top with salsa and cilantro for garnish.