Wednesday: Slowcooker Spicy Ground Beef and Bean Soup with Cabbage and Spinach and Salad
If it’s too cold where you live to grill, bake the salmon in the oven at 375° F. for 25 – 35 minutes (depending on the thickness of the salmon fillets).
Friday: Beef Stew and Salad
A naturally grain-free recipe – no flour required!
Saturday: Shrimp and Okra Gumbo and Salad
Another naturally grain-free recipe, this gumbo does not call for the classic dark roux base!
Sunday: Garlicky Chicken Thighs in Red Pepper Sauce and Sauteed Greens with Mushrooms, Garlic and Lemon (I like the gal who wrote this post, I totally share her sentiments on cooked greens…Fuggedabowdit! I’m really trying to develop a taste for them though, so I sorta feel “safe” trying her recipe, LOL!)
“Just Gluten Free” Casserole and Hot Dish Recipes
Yesterday, my dad plopped down next to me and asked why I haven’t any gluten free hot dish recipes on my website (for those of you who don’t speak Minnesotan, a “hot dish” is the same thing as a casserole). I do so happen to love casseroles. LOVE THEM. I grew up on hot dishes and few things conjure up more cozy memories for me during the cold winter months. (Adventures of a not-yet Gluten Free Grandpa told me to pass this tip along: hot dishes “must” be served with a side of pickles!). Heck, a few years ago I spent roughly 42,314 hours of my life trying to find the perfect gluten free condensed soup recipes just so I could make all my favorite recipes again!
And then it happened. The food zombies launched a brutal attack on me and my family (which I’m actually now thankful for).
If you take away dairy, corn (and all grains in my case), what’s left of the casserole? Meat and veggies. Not really a casserole anymore, so that is why I don’t have any casserole recipes here on Adventures of a Gluten Free Mom.
I realize not everyone eats the way I do so I want to tell you how you can make all your favorite casserole recipes with a few easy substitutions. because I’m extremely empathetic to those who are newly gluten free (especially to those who are struggling the way I did), I thought I would start adding a little “just gluten free” section to my weekly menu plan posts.
This week, we’ll be doing casseroles.
Many casserole recipes call for condensed soup so all you need to do is make a simple substitution. You can either make your own gluten free condensed soups or, Pacific Foods makes a line of gluten free condensed soups.
If your casserole recipe calls for pasta, just sub your favorite gluten free pasta (I think Tinkyada has the best taste and texture).
If your recipe calls for frozen tater tots, Ore-Ida’s tater tots are gluten free. Or, if you want to really kick it up a notch, you can make homemade tater tots and skip all the chemical (and corny) additives!
If your recipe calls for rice, I’d be leery of rice that does not say gluten free on the label because contamination of gluten free grains is a real concern. All of Lundberg Farms rice varieties are labeled gluten free and that is the brand I personally buy for my family.
If your recipe calls for refrigerated biscuit dough, try Jeanne’s Gluten Free Buttermilk Biscuits. If you have yet to “meet” Jeanne from The Art of Gluten Free Baking (formerly known as Four Chickens), you should put that at the top of your list. Jeanne has taught me just about everything I know in regards to gluten free baking and her recipes are phenomenal.
A Few Casserole Recipes and Tips for Making Them Gluten Free
Chicken and Rice Casserole from Gluten Free Easily
Cheddar Baked Potato Slices (I used to LOVE this recipe back in the day and it was always a hit at potluck gatherings – to make it gluten free, simply use gluten free condensed mushroom soup)
Slow Cooker Scalloped Potatoes and Ham (again, use gluten free condensed mushroom soup)
And with that, I leave you with this freaky food video of the week: Meat Glue
Yum, the meat version of plywood.
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