matter what time of year it is it is always nice to have a
few one dish meals in your bag of tricks to help you save
time during those busy nights. After all wouldnt it
be nice to avoid the question of "What can we have for
dinner tonight?" without having to prepare several
recipes to make a complete meal? Often it is helpful to have
a ready made dish on hand or simply one dish that accomplishes
the whole meal in one pot!
Tips for Preparing Meals Ahead:
Many families and busy working singles struggle
with lifestyles that make cooking every night difficult and
substantially more difficult when having to cook gluten-free.
It would be great to have a list of gluten-free food that
would freeze well and that one could be assured would taste
great when re-heated. There are foods that generally freeze
well such as rice dishes, pasta dishes, stews and soups.
When freezing cooked meats and poultry,
prepare the recipe as usual, except undercook the meat. The
meat will cook to some degree again when you warm it up and
can get overdone if it is cooked all the way initially.
Here are some great one dish meals that
freeze exceptionally well:
con Pollo w/Steamed Tortillas (Freeze the dish and
steam the tortillas just before serving)
Pollo (Chicken Stew)
& Meatball Fricassee
If you are in the mood to cook tonight but
want a complete meal without making multiple sides here are
some of our favorites:
Chili Chicken Quarters with Rice
- 2 Tablespoons olive oil
- 4 chicken quarters
- Kosher salt
- Fresh ground pepper
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1/2 -6oz can green chilies
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons chili powder
- 1/2 cup fresh salsa
- 1/2 cup dry white wine
- 2 cups white rice
- 1 cup gf chicken stock
- 1-1/4 cups water
Salt and pepper chicken quarters. In large
skillet with tall sides, sauté chicken in oil until
golden on all sides, about 7-10 minutes.
Transfer chicken to platter.
Pour off excess oil, leaving 1 tablespoon
in pan. Reduce heat to medium; sauté onion and garlic
until softened, about 5 minutes.
Return chicken to pan; add cumin and chili
powder; stir. Cook 1 minute and add salsa and green chilies.
Increase heat to high, stir and cook for 2 minutes. Add rice,
chicken stock and water. (Make sure liquid covers rice) Bring
to a boil. Cover and reduce heat to a simmer. Cook until rice
is done and liquid is absorbed, about 35 minutes. If rice
is done but soupy, remove cover and cook gently until liquid
Toss rice and let sit 5 minutes before serving.
Pasta with Pan Seared Tuna
- One 12 ounce yellow fin tuna steak, about
- 1-1/2 inches thick
- 2 Tablespoons olive oil + 1 teaspoon,
- 2 garlic cloves, minced
- 12 ounces gf spiral pasta
- 1 red bell pepper, diced
- 1/4 teaspoon hot red pepper flakes
- 10 black olives, chopped
- 1/4 cup Italian parsley, chopped
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper
Prepare pasta according to package directions.
While pasta is cooking, heat 1 tablespoon olive oil in a medium
skillet over medium heat. Add 1 teaspoon garlic, red bell
pepper and hot red pepper flakes; sauté until pepper
is just tender. Add peppers to pasta along with black olives,
parsley, and basil. Adjust seasonings to taste with salt and
freshly ground black pepper.
Rinse and pat tuna steak dry. Rub both sides with 1/2 teaspoon
olive oil and 1/2 teaspoon minced garlic. Season with salt
and freshly ground black pepper. Cover and chill for 20 minutes.
Heat a medium skillet over medium-high heat. Add 2 teaspoons
olive oil, tilting pan to coat bottom evenly. When olive oil
is hot, add tuna to skillet and cook for
2-1/2 minutes per side. Transfer tuna to a plate and tent
loosely with foil to keep warm; let rest 5 minutes.
Slice tuna steak against grain into 1/2 inch thick slices.
(The tuna should be pink in the center).
To serve, spoon pasta into individual pasta bowls and top
with seared tuna.
- 4 Tablespoons unsalted butter
- 4 chicken breast halves, boneless and
skinless, cut diagonally into 1"x1-1/2" strips
- 1 bunch of spinach, cleaned, stemmed
and coarsely chopped
- 1/4 teaspoon freshly grated nutmeg
- 1 cup drained canned Italian peeled tomatoes,
- 1 cup heavy cream
- 3/4 pound gf fettuccine
- 1/2 cup parmesan cheese, freshly grated
Cook gf fettuccine according to package
directions. Drain and set aside.
Melt butter in a large skillet over medium heat. Increase
heat to medium-high and add chicken strips; sauté until
lightly browned all over and cooked through, about 2 minutes.
Transfer chicken to a plate; tent with foil to keep warm.
Add spinach to skillet, season with salt, pepper and nutmeg;
cook over medium-high heat until wilted, about 2 minutes.
Add tomatoes and cook, stirring, until heated through, about
4 minutes. Stir in cream and simmer sauce until slightly thickened.
Adjust seasonings to taste with salt and freshly ground black
Return chicken to pan and cook for 1 minute, stirring occasionally,
until blended and heated through. Add cooked fettuccine and
toss until noodles are coated. Add parmesan and continue to
toss until cheese is blended in. To serve, place pasta on
individual plates. Garnish with freshly grated parmesan cheese.
Here are some other favorite one-dish meals
from our recipe archives that we think you will enjoy!
& Andouille Ragu
with Sausage & Tomato Ragout
Lasagne with Pesto
Risotto with Fennel-Spiced Shrimp
Chicken & Hazelnuts