Dinner is a special meal as it usually brings together the entire family. Therefore, it’s important that you look for the best and most nutritious gluten-free recipes when making this particular dish. Below are some easy-to-prepare recipes that can be tried out by anybody, regardless of their culinary skills. These healthy treats do not contain wheat, barley, rye, or oats. Nevertheless, one should be careful when adding extra additives like soy sauce or broth. Ensure that they are not contaminated by carefully reading the labels.
Gluten-free dinner recipes
- Honey-mustard turkey chops and potatoes
- Roast pork tenderloin & apricot salad
- Brown rice with goat cheesecake
- Garlic shrimp with lemon & vegetables
- Kale, sausage and lentil skillet dinner
1. Honey-mustard turkey chops and potatoes
This delicious dinner recipe consists of leeks, potatoes and turkey burst laced with honey, curry and mustard for a more intense flavor. It takes around 40 minutes to cook and can be served alongside carrots, steamed snow peas or even white wine.
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grounded pepper
- 1 1/2 teaspoons of curry powder
- 2 tablespoons pure canola oil
- 1 pound thinly sliced Yukon Gold potatoes
- 1 pound turkey cuts
- 3 medium-sized thinly chopped leeks, only use the light green and white parts
- 3 tablespoons Dijon mustard
- Preheat your oven to 450 degrees Fahrenheit then apply cooking spray around the rim of a baking sheet
- Add sliced leeks into a small bowl containing colander- rinse and drain thoroughly. Dip the potatoes, leeks, 1/4 teaspoon pepper and 1/8 teaspoon salt into the drenched baking sheet. Cook for approximately 15 minutes then stir once.
- Whisk the remaining 1 tablespoon honey, oil, curry powder and mustard into a dish bowl then mix until smooth. Gentle sprinkle cutlets on top together with 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Reduce oven heat to 400 degrees Fahrenheit. Add your leeks, potatoes and 2 tablespoons honey-mustard sauce. Place the turkey chops on top of your vegetables then spread the other remaining sauce upon it.
- Continue baking until the turkey and potatoes are brown and tender, this would take 12 to 15 minutes at most.
This meal can serve 4 people.
2. Roast pork tenderloin & apricot salad
This sumptuous grilled pork dinner offers consumers a triple treat delicacy, featuring apricot and watercress salad added on top of the main dish. Serve it with chilled Chardonnay. It blends beautifully with the aroma of grilled apricots.
- 1/4 teaspoon ground pepper
- 1/2 teaspoon salt
- 2 tablespoons grated shallot
- 2 tablespoons of canola oil
- 2 tablespoons white vinegar
- 3 tablespoons of apricot preserves
- 4 fresh nectarines or apricots, thinly sliced
- 1 5-ounce bag of watercress, or 8 cups baby arugula
- Preheat grill to maximum high
- Gently sprinkle your pork with 1/4 teaspoon pepper and salt. Grease the rack before adding your meat, then turn occasionally for 10 minutes.
- Brush the pork using 2 tablespoons preserves; continue grilling till an instant-read thermometer reading is reached. Insert the food thermometer into your pork’s thickest part which should read 145 degrees Fahrenheit. Let it cook for 2 to 5 minutes. Roast your apricot halves on the grill’s coolest part, turning regularly until tender. This should take about 4 minutes. Transfer the apricots and pork to a clean dish bowl then let it rest for about 5 minutes.
- Meanwhile, whisk your remaining 1 tablespoon preserves, shallot, oil, vinegar, 1/4 teaspoon pepper and salt to taste. Cut the apricot into wedges and add to your dressing alongside watercress or arugula; carefully toss to coat. Serve the fruit salad with the grilled pork.
This recipe makes 4 servings.
3. Brown rice with goat cheesecake
It’s a fast and fun meal to whip up, usually taking less than 40 minutes in the kitchen. The medium-grain brown rice packs a toothsome texture with a nutty flavor that perfectly complements your creamy, goat cheesecake. This dessert can be served over salad greens as a primary course dinner.
- 1/2 teaspoon salt, dried thyme and freshly ground pepper
- 1/2 cup grilled pecans
- 3/4 cup moderate-grain brown rice
- 1 1/2 cups fresh water
- 1 large egg white
- 2 medium carrots, preferably shredded using the grater’s large-hole section
- 3 ounces goat cheese
- 4 teaspoons refined virgin olive oil
- 6 medium shallots, freshly chopped
- Add rice in a medium-sized saucepan filled with water and bring to a steady boil. Reduce oven heat to low, cover and simmer to a low bubble until the liquid is fully absorbed and rice is sufficiently tender. This should take 30 to 50 minutes. Remove food from heat and let it stand, covered, for about 10 minutes.
- In the meantime, heat 2 teaspoons oil inside a large skillet over moderate heat. Add shallots then cook till soft, continue stirring for about 2 to 3 minutes. Add carrots, reduce heat to low and continue stirring for 4 minutes until the shallots are light brown. Remove from heat
- Preheat your oven to 400 degrees Fahrenheit.
- Transfer all cooked veggies and rice into a large food processor. Pour in pecans, egg white, thyme, cheese, pepper and salt. Pulse until nicely blended but still a little bit coarse. Scrape the ingredients into a sizable bowl. Separate the mixture into six 3-inch patties of 1/2 cup each, this should be done using wet hands.
- Heat the 2 remaining teaspoons of oil inside a large nonstick skillet pan over moderate heat. Add the patties and continue cooking until brown, 3 to 4 mins per side would be enough. Transfer the mixture to a baking sheet and cook until a food thermometer inserted at the middle reads 160 degrees Fahrenheit. This should take 10 to 15 minutes.
The recipe makes 6 servings.
4. Garlic shrimp with lemon & vegetables
It’s a healthy twist to shrimp scampi where butter, red pepper and asparagus are added to the main dish for a nice tasty outcome. This meal is easy to prepare and will only take you 35 minutes.
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 2 teaspoons grated lemon zest, lemon juice, chopped fresh parsley
- 4 teaspoons virgin olive oil
- 2 red bell peppers, chopped
- 2 lbs asparagus, trimmed and sliced into 1-inch cuts
- 5 cloves of garlic, grated
- 1 cup sodium-reduced chicken broth
- 1 pound fresh shrimp, skinned and deveined
- Heat two teaspoons of oil in a nonstick skillet over moderate-high heat. Add asparagus, bell peppers, lemon zest & 1/4 teaspoon salt then cook while stirring occasionally, do this for 6 minutes till it starts to soften. Relocate the veggies to a bowl then cover to retain warmth.
- Pour in the remaining 2 teaspoons of oil and garlic to your pan then cook, while gently stirring for about 30 seconds until a nice sweet aroma develops. Add shrimp and continue stirring for 1 minute. Whisk soup and cornstarch in a dish bowl until smooth then pour into the pan alongside your remaining 1/4 teaspoon of salt. Stir until the sauce thickens slightly and shrimp is well cooked, 2 minutes will be enough.
- Remove from heat. Stir in parsley and lemon juice. Serve the sauce and shrimp over vegetables.
5. Kale, sausage and lentil skillet dinner
This nutritious meal has a rich, earthy flavor that will delight everybody on the table. French green lentils are even more preferred since they’re smaller, cook faster and have the ability to hold their shape much better than brown lentils. It takes approximately 30 minutes to prepare this dish.
- 1/4 teaspoon salt
- 1 teaspoon freshly chopped sage
- 2 tablespoons sliced garlic
- 3 teaspoons virgin olive oil
- 1 cup lentils, preferably the French green type
- 1 1/2 cup red wine
- 2 1/2 cup water
- 1 12-ounce precooked and packaged chicken sausage
- 1 thinly sliced large onion
- 12 cups chopped kale with tough stems removed
- A pinch of crushed red pepper and normal pepper for tasting
- Heat 1 teaspoon oil inside a large skillet and adjust temperature level to medium. Add your sausages and cook until brown on both sides, the whole process should take about 4-5 minutes. Transfer the ingredients to a clean cutting panel.
- Add the 2 remaining oil teaspoons and chopped onion to the frying pan and cook until brown. Pour in garlic and pounded red pepper, stir for about 15 seconds while churning ingredients together. Mix in water and wine, adjust heat to high and bring to boil as you scrape up all the remaining browned bits. Add lentils, reduce heat to a gentle simmer and cook while partially covered for about 40 minutes.
- Add sage, kale leaves, and salt then cook while covered, stir occasionally until the kale and lentils are tender. This will take approximately 10 minutes. Chop the sausage and stir into your pan alongside pepper. Cover and continue cooking for 2 minutes until properly heated.
Make sure to also check out our gluten-free breakfast recipes.