Eating gluten-free doesn’t have to be expensive or complicated. This comprehensive guide provides 60 cheap and delicious gluten-free recipes for breakfast, lunch, and dinner. Whether you’re looking for a quick and easy meal or something to prep for the week, you’ll find plenty of inspiration here.

20 Cheap Gluten-Free Breakfast Ideas

Starting your day with a nutritious and delicious breakfast is essential for a productive day. However, for those following a gluten-free diet, finding breakfast options that are both affordable and tasty can be a challenge. This article provides a comprehensive list of 20 cheap gluten-free breakfast ideas, complete with full recipes, to help you start your day right without breaking the bank.

1. Classic Scrambled Eggs

A timeless breakfast staple, scrambled eggs are naturally gluten-free, protein-packed, and incredibly easy to make.

Ingredients:

• 2 large eggs
• 2 tbsp milk or water
• Salt and pepper to taste
• 1 tsp butter or oil

Instructions:

1. Whisk the eggs, milk or water, salt, and pepper in a bowl.
2. Heat the butter or oil in a non-stick skillet over medium heat.
3. Pour in the egg mixture and cook, stirring occasionally, until the eggs are cooked to your liking.

2. Oatmeal with Berries

Oatmeal is a hearty and filling breakfast. Ensure you use certified gluten-free oats to avoid cross-contamination.

Ingredients:

• 1/2 cup certified gluten-free rolled oats
• 1 cup water or milk
• A handful of fresh or frozen berries
• 1 tbsp maple syrup or honey (optional)

Instructions:

1. In a small saucepan, bring the water or milk to a boil.
2. Stir in the oats and reduce the heat to low. Simmer for 5-7 minutes, stirring occasionally, until the oats are cooked through.
3. Top with berries and a drizzle of maple syrup or honey if desired.

3. Banana Pancakes

These simple two-ingredient pancakes are a game-changer for a quick and healthy breakfast.

Ingredients:

• 1 ripe banana
• 2 large eggs

Instructions:

1. Mash the banana in a bowl until smooth.
2. Whisk in the eggs until well combined.
3. Heat a lightly oiled griddle or non-stick skillet over medium heat.
4. Pour or scoop the batter onto the griddle, making small pancakes.
5. Cook for 1-2 minutes per side, until golden brown.

4. Sweet Potato Hash

A savory and satisfying breakfast that is both nutritious and delicious.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 large eggs

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sweet potato, onion, and bell pepper. Cook for 10-15 minutes, stirring occasionally, until the sweet potato is tender.
3. Season with salt and pepper.
4. Create two wells in the hash and crack an egg into each.
5. Cover and cook for 5-7 minutes, until the egg whites are set and the yolks are cooked to your liking.

5. Yogurt Parfait

A simple, no-cook breakfast that can be prepared in minutes.

Ingredients:

• 1 cup plain or Greek yogurt
• 1/2 cup mixed berries
• 1/4 cup gluten-free granola

Instructions:

1. In a glass or jar, layer the yogurt, berries, and granola.
2. Repeat the layers until the glass is full.
3. Serve immediately.

6. Breakfast Smoothie

A quick and easy way to get a nutritious breakfast on the go.

Ingredients:

• 1 ripe banana
• 1/2 cup mixed berries
• 1/2 cup spinach
• 1 cup almond milk or other milk of your choice
• 1 tbsp chia seeds or flax seeds

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy.

7. Egg Muffins

These make-ahead egg muffins are perfect for busy mornings.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1 cup chopped vegetables (e.g., spinach, bell peppers, onions)
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a muffin tin.
3. In a bowl, whisk the eggs and milk. Stir in the vegetables, cheese (if using), salt, and pepper.
4. Pour the egg mixture into the muffin cups.
5. Bake for 15-20 minutes, or until the eggs are set.

8. Fried Rice

A great way to use up leftover rice for a savory breakfast.

Ingredients:

• 1 tbsp sesame oil
• 1 cup cooked and chilled rice
• 1/2 cup frozen peas and carrots
• 1 green onion, chopped
• 2 large eggs, lightly beaten
• 1 tbsp gluten-free soy sauce or tamari

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the rice, peas, and carrots. Stir-fry for 3-5 minutes, until heated through.
3. Push the rice to one side of the skillet and pour the eggs onto the other side. Scramble the eggs until cooked.
4. Mix the eggs with the rice. Stir in the green onion and soy sauce.

9. Shakshuka

A flavorful and impressive-looking breakfast of eggs poached in a spicy tomato sauce.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 tsp paprika
• 1/2 tsp cumin
• Pinch of red pepper flakes
• Salt and pepper to taste
• 4 large eggs
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened.
2. Add the garlic and cook for another minute.
3. Stir in the diced tomatoes, paprika, cumin, red pepper flakes, salt, and pepper. Simmer for 10 minutes.
4. Create four wells in the tomato sauce and crack an egg into each.
5. Cover and cook for 5-7 minutes, until the egg whites are set.
6. Garnish with fresh parsley.

10. Gluten-Free Crepes

These delicate crepes can be filled with your favorite sweet or savory fillings.

Ingredients:

• 1 cup gluten-free all-purpose flour blend
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tbsp melted butter
• Pinch of salt

Instructions:

1. In a blender, combine all ingredients and blend until smooth.
2. Let the batter rest for at least 15 minutes.
3. Heat a lightly oiled non-stick skillet over medium heat.
4. Pour about 1/4 cup of batter into the skillet and swirl to create a thin crepe.
5. Cook for 1-2 minutes per side, until lightly browned.

11. Baked Eggs with Spinach and Tomatoes

A simple and elegant breakfast bake.

Ingredients:

• 1 tbsp olive oil
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 4 large eggs
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease four small ramekins.
3. Divide the spinach and cherry tomatoes among the ramekins.
4. Crack an egg into each ramekin.
5. Season with salt and pepper and top with Parmesan cheese, if desired.
6. Bake for 10-15 minutes, or until the egg whites are set.

12. Breakfast Tacos

A fun and customizable breakfast.

Ingredients:

• 4 corn tortillas
• 4 large eggs, scrambled
• 1/2 cup black beans, rinsed and drained
• 1/4 cup salsa
• Sliced avocado, for garnish

Instructions:

1. Warm the corn tortillas in a dry skillet or in the microwave.
2. Fill each tortilla with scrambled eggs, black beans, and salsa.
3. Top with sliced avocado.

13. Poached Eggs on Toast

A classic breakfast that is both simple and elegant.

Ingredients:

• 2 large eggs
• 2 slices of gluten-free bread, toasted
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a gentle simmer.
2. Crack each egg into a small bowl.
3. Create a gentle vortex in the water and carefully slide in the eggs, one at a time.
4. Poach for 3-4 minutes for a runny yolk.
5. Remove the eggs with a slotted spoon and place them on top of the gluten-free toast.
6. Season with salt and pepper.

14. Huevos Rancheros

A traditional Mexican breakfast that is full of flavor.

Ingredients:

• 2 corn tortillas
• 2 large eggs
• 1/2 cup salsa
• 1/4 cup refried beans
• Crumbled cotija cheese, for garnish

Instructions:

1. Warm the tortillas and spread a layer of refried beans on each.
2. Fry two eggs to your liking.
3. Place an egg on each tortilla.
4. Top with salsa and cotija cheese.

15. Breakfast Burritos

A hearty and portable breakfast.

Ingredients:

• 2 large gluten-free tortillas
• 4 large eggs, scrambled
• 1/2 cup cooked sausage or bacon, crumbled
• 1/4 cup shredded cheese
• Salsa, for serving

Instructions:

1. Warm the tortillas.
2. Fill each tortilla with scrambled eggs, sausage or bacon, and cheese.
3. Roll up the burritos and serve with salsa.

16. Overnight Oats

A convenient and delicious make-ahead breakfast.

Ingredients:

• 1/2 cup certified gluten-free rolled oats
• 1/2 cup milk of your choice
• 1/4 cup yogurt
• 1 tbsp chia seeds
• 1 tbsp maple syrup or honey
• Your favorite toppings (e.g., fruit, nuts, seeds)

Instructions:

1. In a jar or container, combine the oats, milk, yogurt, chia seeds, and maple syrup.
2. Stir well, cover, and refrigerate overnight.
3. In the morning, stir and add your favorite toppings.

17. Breakfast Casserole

A perfect breakfast for a crowd or for meal prepping.

Ingredients:

• 6 large eggs
• 1 cup milk
• 1 lb cooked sausage, crumbled
• 2 cups frozen hash browns, thawed
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish.
3. In a large bowl, whisk the eggs and milk. Stir in the sausage, hash browns, cheese, salt, and pepper.
4. Pour the mixture into the prepared baking dish.
5. Bake for 30-40 minutes, or until the center is set.

18. Keto Pancakes

A low-carb and gluten-free pancake option.

Ingredients:

• 4 oz cream cheese, softened
• 4 large eggs
• 2 tbsp coconut flour
• 1 tbsp sweetener of your choice
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine all ingredients and blend until smooth.
2. Heat a lightly oiled griddle or non-stick skillet over medium heat.
3. Pour the batter onto the griddle to form small pancakes.
4. Cook for 2-3 minutes per side, until golden brown.

19. Pineapple Smoothie

A refreshing and tropical smoothie to start your day.

Ingredients:

• 1 cup frozen pineapple chunks
• 1/2 banana
• 1/2 cup coconut milk
• 1/4 cup orange juice

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy.

20. Winter Breakfast Hash

A hearty and warming breakfast for a cold morning.

Ingredients:

• 1 tbsp olive oil
• 1 cup diced butternut squash
• 1/2 cup chopped Brussels sprouts
• 1/4 cup chopped bacon
• 2 large eggs
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the bacon and cook until crispy. Remove the bacon and set aside.
3. Add the butternut squash and Brussels sprouts to the skillet. Cook for 10-15 minutes, until tender.
4. Create two wells in the hash and crack an egg into each.
5. Cover and cook for 5-7 minutes, until the egg whites are set.
6. Top with the crispy bacon and season with salt and pepper.

20 Cheap Gluten-Free Lunch Ideas

Finding affordable and delicious gluten-free lunch options can be a daily struggle. This article provides a list of 20 cheap gluten-free lunch ideas, complete with full recipes, to make your midday meal both satisfying and budget-friendly.

21. BLT Salad

A classic sandwich transformed into a fresh and vibrant salad.

Ingredients:

• 3 cups chopped romaine lettuce
• 4 slices cooked bacon, crumbled
• 1 cup cherry tomatoes, halved
• 1/4 cup mayonnaise
• 1 tbsp milk
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the lettuce, bacon, and tomatoes.
2. In a small bowl, whisk together the mayonnaise, milk, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss to combine.

22. Gluten-Free Pesto Pasta Salad

A refreshing and flavorful pasta salad perfect for a light lunch.

Ingredients:

• 2 cups cooked gluten-free pasta
• 1/2 cup pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella pearls
• Fresh basil for garnish

Instructions:

1. In a large bowl, toss the cooked pasta with the pesto.
2. Stir in the cherry tomatoes and mozzarella pearls.
3. Garnish with fresh basil before serving.

23. Tex-Mex Corn and Avocado Salad

A zesty and colorful salad with a Southwestern flair.

Ingredients:

• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, corn, avocado, red onion, and cilantro.
2. Drizzle with lime juice and season with salt and pepper. Toss gently to combine.

24. Tuna, Avocado & Quinoa Salad

A protein-packed salad that is both healthy and filling.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 can (5 ounces) tuna, drained
• 1 avocado, diced
• 1/4 cup chopped red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the quinoa, tuna, avocado, and red onion.
2. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss to combine.

25. Egg Muffins

Perfect for a make-ahead lunch, these egg muffins are portable and delicious.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1 cup chopped vegetables (e.g., spinach, bell peppers, onions)
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a muffin tin.
3. In a bowl, whisk the eggs and milk. Stir in the vegetables, cheese (if using), salt, and pepper.
4. Pour the egg mixture into the muffin cups.
5. Bake for 15-20 minutes, or until the eggs are set.

26. Taco Bowls

A deconstructed taco in a bowl, perfect for a customizable lunch.

Ingredients:

• 1 cup cooked rice
• 1/2 cup seasoned ground beef or turkey
• 1/2 cup black beans
• 1/4 cup salsa
• Shredded lettuce, cheese, and sour cream for topping

Instructions:

1. Assemble your bowl by starting with a base of rice.
2. Top with ground meat, black beans, and salsa.
3. Garnish with your favorite taco toppings.

27. Burrito Bowls

Similar to taco bowls, but with a focus on classic burrito fillings.

Ingredients:

• 1 cup cooked rice
• 1/2 cup grilled chicken or steak, sliced
• 1/2 cup pinto beans
• 1/4 cup corn
• Guacamole and pico de gallo for topping

Instructions:

1. Start with a base of rice in a bowl.
2. Add the chicken or steak, pinto beans, and corn.
3. Top with guacamole and pico de gallo.

28. Salad with Grilled Chicken

A simple and healthy lunch that is easy to prepare.

Ingredients:

• 3 cups mixed greens
• 4 ounces grilled chicken breast, sliced
• 1/2 cup sliced cucumber
• 1/4 cup cherry tomatoes, halved
• Your favorite gluten-free dressing

Instructions:

1. In a large bowl, combine the mixed greens, chicken, cucumber, and tomatoes.
2. Drizzle with your favorite dressing and toss to combine.

29. Rice and Beans

A classic and incredibly cheap meal that is both filling and nutritious.

Ingredients:

• 1 cup cooked rice
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a small saucepan, heat the black beans with the cumin, chili powder, salt, and pepper.
2. Serve the seasoned beans over the cooked rice.

30. Charcuterie/Bento Box

A fun and customizable lunch box with a variety of snacks.

Ingredients:

• Sliced gluten-free deli meat
• Cheese cubes
• Gluten-free crackers
• Grapes or apple slices
• Nuts and seeds

Instructions:

1. Arrange all the ingredients in a compartmentalized container for an easy and fun lunch.

31. Hummus with Veggies

A light and healthy lunch that is perfect for a warm day.

Ingredients:

• 1/2 cup hummus
• 1 cup mixed vegetable sticks (e.g., carrots, cucumbers, bell peppers)
• Gluten-free pita bread or crackers for dipping

Instructions:

1. Serve the hummus with a side of fresh vegetable sticks and gluten-free pita or crackers.

32. Black Bean Soup

A hearty and flavorful soup that is easy to make in a big batch for the week.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 ounces) black beans, rinsed and drained
• 4 cups vegetable broth
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened.
2. Add the garlic and cook for another minute.
3. Stir in the black beans, vegetable broth, and cumin. Bring to a simmer and cook for 15-20 minutes.
4. Use an immersion blender to partially blend the soup for a creamier texture.
5. Season with salt and pepper to taste.

33. Lentil Soup

Another hearty and budget-friendly soup that is packed with nutrients.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened.
2. Stir in the lentils, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
3. Season with salt and pepper to taste.

34. Chicken Salad Lettuce Wraps

A low-carb and refreshing lunch option.

Ingredients:

• 1 cup cooked and shredded chicken
• 1/4 cup mayonnaise
• 2 tbsp chopped celery
• 1 tbsp chopped red onion
• Salt and pepper to taste
• Large lettuce leaves (e.g., iceberg or butter lettuce)

Instructions:

1. In a bowl, combine the chicken, mayonnaise, celery, and red onion. Season with salt and pepper.
2. Spoon the chicken salad into the lettuce leaves and serve.

35. Stuffed Bell Peppers

A colorful and flavorful meal that can be made ahead of time.

Ingredients:

• 2 bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup black beans
• 1/2 cup corn
• 1/4 cup shredded cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the quinoa, black beans, corn, cheese, salt, and pepper.
3. Stuff the bell pepper halves with the quinoa mixture.
4. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, or until the peppers are tender.

36. Quinoa Salad with Chickpeas

A simple and nutritious salad that is perfect for meal prep.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup chopped cucumber
• 1/4 cup chopped parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the quinoa, chickpeas, cucumber, and parsley.
2. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss to combine.

37. Greek Salad

A classic salad that is always a refreshing choice.

Ingredients:

• 2 cups chopped romaine lettuce
• 1/2 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup Kalamata olives
• 1/4 cup crumbled feta cheese
• Greek dressing

Instructions:

1. In a large bowl, combine all the vegetables and feta cheese.
2. Drizzle with Greek dressing and toss to combine.

38. Caprese Salad Skewers

A fun and easy-to-eat version of the classic Caprese salad.

Ingredients:

• 1 cup cherry tomatoes
• 1/2 cup fresh mozzarella balls (bocconcini)
• Fresh basil leaves
• Balsamic glaze for drizzling

Instructions:

1. Thread the tomatoes, mozzarella, and basil onto small skewers.
2. Drizzle with balsamic glaze before serving.

39. Leftover Chicken and Veggie Skewers

A great way to use up leftover grilled chicken and vegetables.

Ingredients:

• 1 cup cooked chicken, cut into chunks
• 1 cup cooked vegetables (e.g., bell peppers, zucchini, onions)
• Your favorite gluten-free dipping sauce

Instructions:

1. Thread the chicken and vegetables onto skewers.
2. Serve cold or warm with your favorite dipping sauce.

40. Loaded Sweet Potato

A simple and satisfying lunch that is packed with nutrients.

Ingredients:

• 1 medium sweet potato, baked
• 1/2 cup black beans
• 1/4 cup corn
• 2 tbsp salsa
• A dollop of sour cream or Greek yogurt

Instructions:

1. Split the baked sweet potato open.
2. Top with black beans, corn, and salsa.
3. Add a dollop of sour cream or Greek yogurt before serving.

20 Cheap Gluten-Free Dinner Ideas

Coming up with gluten-free dinner ideas that are both affordable and delicious can be a nightly challenge. This article provides a list of 20 cheap gluten-free dinner ideas, complete with full recipes, to make your evening meal a satisfying and budget-friendly experience.

41. Loaded Cauliflower Bowls

A comforting and low-carb alternative to loaded baked potatoes.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 tbsp olive oil
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced
• Sour cream for topping

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil and roast for 20-25 minutes, until tender and slightly browned.
3. Top the roasted cauliflower with bacon, cheese, and green onions. Return to the oven for 5 minutes, or until the cheese is melted.
4. Serve with a dollop of sour cream.

42. Spaghetti Squash Casserole

A healthier, gluten-free take on spaghetti pie.

Ingredients:

• 1 spaghetti squash, cooked and shredded
• 1 lb ground turkey or beef, cooked
• 1 jar (24 ounces) marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the spaghetti squash, cooked ground meat, and marinara sauce.
3. Transfer the mixture to a baking dish and top with mozzarella cheese.
4. Bake for 20-25 minutes, until bubbly and the cheese is golden.

43. Baked Lemon-Pepper Chicken

A simple and flavorful chicken dish that is perfect for a weeknight meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp lemon-pepper seasoning
• 1 lemon, thinly sliced

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with lemon-pepper seasoning.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side.
4. Top the chicken with lemon slices and transfer the skillet to the oven. Bake for 15-20 minutes, or until the chicken is cooked through.

44. Tofu Tacos

A delicious and satisfying vegan taco option.

Ingredients:

• 1 block (14 ounces) firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1 packet taco seasoning
• Corn tortillas
• Your favorite taco toppings (e.g., lettuce, salsa, avocado)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the crumbled tofu and cook until lightly browned.
3. Stir in the taco seasoning and cook for another minute.
4. Serve the tofu filling in warm corn tortillas with your favorite toppings.

45. Herb-Grilled Chicken with Roasted Potatoes

A classic and comforting dinner.

Ingredients:

• 4 chicken thighs
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp mixed dried herbs (e.g., rosemary, thyme, oregano)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the potatoes with 1 tbsp of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.
3. Rub the chicken thighs with the remaining olive oil and dried herbs. Add the chicken to the baking sheet with the potatoes and roast for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

46. Old Bay Salmon with Mashed Peas

A quick and flavorful seafood dinner.

Ingredients:

• 2 salmon fillets
• 1 tsp Old Bay seasoning
• 1 tbsp butter
• 1 cup frozen peas, thawed
• 1 tbsp lemon juice

Instructions:

1. Season the salmon fillets with Old Bay seasoning.
2. Melt the butter in a skillet over medium-high heat. Cook the salmon for 4-5 minutes per side, until cooked through.
3. While the salmon is cooking, mash the peas with a fork and stir in the lemon juice.
4. Serve the salmon with the mashed peas.

47. Skillet Buffalo Chicken

All the flavor of Buffalo wings in a quick and easy skillet dish.

Ingredients:

• 1 lb chicken breast tenders
• 1/4 cup hot sauce
• 2 tbsp melted butter
• 1/4 cup crumbled blue cheese
• Celery and carrot sticks for serving

Instructions:

1. Cook the chicken tenders in a large skillet over medium-high heat until cooked through.
2. In a small bowl, whisk together the hot sauce and melted butter.
3. Pour the sauce over the chicken and toss to coat.
4. Sprinkle with blue cheese and serve with celery and carrot sticks.

48. Stuffed Sweet Potatoes with Chili

A hearty and satisfying meal in one.

Ingredients:

• 2 medium sweet potatoes, baked
• 1 can (15 ounces) chili
• Shredded cheese and sour cream for topping

Instructions:

1. Split the baked sweet potatoes open.
2. Heat the chili and spoon it over the sweet potatoes.
3. Top with shredded cheese and a dollop of sour cream.

49. Black Bean-Cauliflower Rice Bowl

A low-carb and flavorful bowl.

Ingredients:

• 2 cups cauliflower rice
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup salsa
• 1/4 cup chopped cilantro
• Sliced avocado for topping

Instructions:

1. Sauté the cauliflower rice in a skillet over medium heat until tender.
2. Stir in the black beans and salsa. Cook until heated through.
3. Top with cilantro and sliced avocado.

50. Gluten-Free Teriyaki Chicken with Broccoli

A healthier version of a takeout favorite.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/4 cup gluten-free soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cups broccoli florets

Instructions:

1. In a bowl, whisk together the soy sauce, honey, rice vinegar, and ginger.
2. Cook the chicken in a large skillet over medium-high heat until cooked through.
3. Add the broccoli and the sauce to the skillet. Cook until the broccoli is tender and the sauce has thickened.

51. Cauliflower Tikka Masala with Chickpeas

A vegetarian twist on a classic Indian dish.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 jar (15 ounces) tikka masala sauce
• Cooked rice for serving

Instructions:

1. In a large pot, combine the cauliflower, chickpeas, and tikka masala sauce.
2. Bring to a simmer and cook for 15-20 minutes, or until the cauliflower is tender.
3. Serve over cooked rice.

52. Broccoli, Cheese & Rice Casserole

A cheesy and comforting casserole.

Ingredients:

• 2 cups cooked rice
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, combine the rice, broccoli, cheese, and milk. Season with salt and pepper.
3. Bake for 20-25 minutes, until bubbly and the cheese is melted.

53. Sweet Potato Carbonara with Spinach & Mushrooms

A creative and healthy take on carbonara.

Ingredients:

• 2 medium sweet potatoes, spiralized
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 2 large eggs
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook the bacon in a large skillet until crispy. Remove the bacon and set aside.
2. In the same skillet, cook the garlic, spinach, and mushrooms until the spinach is wilted and the mushrooms are tender.
3. Add the sweet potato noodles and cook for 5-7 minutes, until tender.
4. In a small bowl, whisk the eggs and Parmesan cheese. Remove the skillet from the heat and quickly stir in the egg mixture. The heat from the noodles will cook the eggs.
5. Top with the crispy bacon.

54. Chile-Lime Cauliflower Quesadillas

A vegetarian quesadilla with a kick.

Ingredients:

• 4 corn tortillas
• 2 cups cauliflower rice, cooked
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp lime juice
• 1/2 tsp chili powder

Instructions:

1. In a bowl, combine the cauliflower rice, cheese, lime juice, and chili powder.
2. Spread the mixture on two tortillas and top with the remaining two tortillas.
3. Cook the quesadillas in a lightly oiled skillet over medium heat for 3-4 minutes per side, until the tortillas are crispy and the cheese is melted.

55. Sweet & Sour Pork

A classic Chinese-American dish made gluten-free.

Ingredients:

• 1 lb pork tenderloin, cut into bite-sized pieces
• 1/4 cup cornstarch
• 2 tbsp olive oil
• 1/2 cup pineapple chunks
• 1/4 cup gluten-free soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey

Instructions:

1. Toss the pork pieces in cornstarch to coat.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through.
3. In a small bowl, whisk together the soy sauce, rice vinegar, and honey.
4. Add the pineapple and sauce to the skillet. Cook until the sauce has thickened.

56. Pizza-Stuffed Spaghetti Squash

All the flavors of pizza in a healthy spaghetti squash boat.

Ingredients:

• 1 spaghetti squash, cooked and shredded
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• Your favorite pizza toppings (e.g., pepperoni, mushrooms, olives)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the spaghetti squash, marinara sauce, and your favorite pizza toppings.
3. Fill the spaghetti squash shells with the mixture and top with mozzarella cheese.
4. Bake for 15-20 minutes, until the cheese is melted and bubbly.

57. Sheet-Pan Chicken Fajitas

An easy and flavorful one-pan meal.

Ingredients:

• 1 lb chicken breast, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 packet fajita seasoning
• Corn tortillas for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the chicken, bell peppers, and onion with olive oil and fajita seasoning.
3. Roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
4. Serve in warm corn tortillas.

58. Cheeseburger Stuffed Baked Potatoes

A fun and hearty twist on a classic cheeseburger.

Ingredients:

• 2 large potatoes, baked
• 1/2 lb ground beef, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• Your favorite burger toppings (e.g., lettuce, tomato, pickles)

Instructions:

1. Split the baked potatoes open.
2. Fill with the cooked ground beef and top with cheddar cheese.
3. Return to the oven for a few minutes to melt the cheese.
4. Top with your favorite burger toppings.

59. Spicy Noodles with Pork and Bok Choy

A flavorful and spicy noodle dish.

Ingredients:

• 8 ounces gluten-free rice noodles
• 1/2 lb ground pork
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 heads baby bok choy, chopped
• 2 tbsp gluten-free soy sauce
• 1 tbsp chili garlic sauce

Instructions:

1. Cook the rice noodles according to package directions.
2. While the noodles are cooking, cook the ground pork in a large skillet over medium-high heat until browned.
3. Add the garlic and ginger and cook for another minute.
4. Stir in the bok choy, soy sauce, and chili garlic sauce. Cook until the bok choy is wilted.
5. Add the cooked noodles to the skillet and toss to combine.

60. Oven-Baked Chicken Drumsticks with Potatoes

A simple and satisfying one-pan meal.

Ingredients:

• 6 chicken drumsticks
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp your favorite salt-free herb blend
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the chicken drumsticks and potatoes with olive oil, herb blend, salt, and pepper.
3. Roast for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.

References

[1] MI Gluten Free Gal. (2025, April 10). Quick Gluten Free Breakfast Ideas. https://miglutenfreegal.com/quick-gluten-free-breakfast-ideas/
[2] BBC Good Food. (n.d.). Gluten-free breakfast recipes. https://www.bbcgoodfood.com/recipes/collection/gluten-free-breakfast-recipes
[3] Grain Free Table. (2025, August 27). 25 Incredible Gluten-Free Egg Recipes. https://grainfreetable.com/gluten-free-egg-recipes/
[4] EatingWell. (2025, January 26). 20 Budget-Friendly Gluten-Free Dinners. https://www.eatingwell.com/gallery/7820685/budget-friendly-gluten-free-dinners/
[5] BBC Good Food. (n.d.). Gluten-free lunch recipes. https://www.bbcgoodfood.com/recipes/collection/gluten-free-lunch-recipes