I know I haven’t posted many recipes lately. We’ve been traveling. I’ve been busy at work and relying on familiar, favorite recipes for the most part. But now it’s spring, time to try new things and I hit upon a couple of super-easy, kid-friendly GFCF meals this week. Each of these takes less than 30 minutes to prepare, and with cooking time, you can eat in about an hour!
Upside-Down Chicken Nachos
4 boneless, skinless chicken breasts
½ cup your favorite salsa
¼ cup Tofutti (soy)“Better than Sour Cream”
½ cup shredded tortilla chips
½ cup shredded Galaxy Vegan soy“cheese” or “Follow your heart” soy mozzarella “cheese,” your choice.
Preheat oven to 400. Place chicken on foil- covered rimmed sheet. Slice 2 or 3 shallow cuts in the top of the chicken breasts. Top each breast with salsa, Tofutti sour cream, and tortilla chips. Bake for 20 minutes. Remove from oven and sprinkle lightly with shredded cheese. Bake 5 or 10 minutes more until cheese is just starting to melt.
Roasted Green Beans with Peppers and Onion
1 lb. green beans (fresh or frozen)
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 large onion, cut into strips
½ cup balsamic vinegar mixed with a little olive oil
Pre-heat oven to 400. Toss veggies with dressing. Spread on a foil-covered rimmed baking sheet. Bake 30 minutes or until vegetables are tender, about 15 minutes. If desired, top with ¼ cup shredded “Follow your heart” mozzarella soy cheese. The Prince likes this sans peppers but with the soy cheese. The Professor and I like it without the soy cheese.
2 lbs. pork tenderloin
1 large carrot, shredded, about 1 cup
1 red pepper, finely diced
1 onion, peeled and cut into thin wedges
1 (12 0z) jar GFCF BBQ sauce (BBQ sauce is tricky, you need to really read the labels and contact the vendors. We use Sweet Baby Ray’s, which is GFCF but does have corn ingredients.)
Add all the ingredients to your crock pot. Stir to combine. Cover and cook on low for 6-8 hours. When meat is done, use a knife and fork and pull it into shredded pieces. Place back in crock pot and mix with the sauce. Often, I find the meat just naturally pulls apart as it cooks and you don’t even need to shred it.
Suggested Sides: broccoli slaw, French fries, or here’s a new one, roasted cauliflower.
Martha Stewart’s Roasted Cauliflower
1 head of cauliflower broken into florets
2 TB olive oil
1 ½ tsp. paprika
Salt and pepper to taste
Preheat oven to 450. Spread cauliflower florets on a rimmed baking sheet covered with foil. Sprinkle with oil and paprika and toss to coat. Season with salt and pepper to taste. Roast until lightly browned, 20-25 minutes.
Mexican Tuna Burgers
2 cans of tuna (salmon works too)
¾ cup toasted bread crumbs, divided (Karina’s Best Bread Crumbs, AKA, toasted then crumbled GFCF waffles, are excellent in this)
2/3 cup corn kernels (frozen or fresh)
1/3 cup mayo
1 large egg beaten
1 TB canola oil
Your favorite Salsa, for topping
Combine the tuna, ¼ cup bread crumbs, corn, mayo, and egg in a medium bowl and mix. Shape into small patties. Coat with remaining bread crumbs. You can cook them right away, but I find they hold together better if you refrigerate for at least 30 minutes before cooking. Heat half the oil over medium heat. Cook the burgers until golden, about 5 minutes. Add the extra oil, flip and cook the other side about 5 minutes. Top with your favorite salsa. (Note: I realize many may not use tuna due to concerns about mercury. We do so only in moderation. As always, use your own discretion.)
(Based on “Corny Tuna Cakes” in "The Moms Guide to Meal Makovers”)