Keeping the Family Happy

Well, I’m sure you’ve found out how hard it is to find yourself something to make for dinner on a gluten-free diet, but what about the rest of your family? No one has the time or money to make separate meals for everyone, so it’s important to find something everyone can enjoy that is safe for you to eat at the same time. I may not have children, but I certainly have a husband with the picky eating habbits of one. 🙂 Hopefully some of these meals will please those picky eaters in your family!

Tostada Scramble
This is my husband’s favorite right now. Great for any time of day!

Vegetable oil (for frying tortillas)
6 corn tortillas
6 slices bacon (I like to use turkey bacon)
1 russet potato
1/4 cup water
2 tablespoons unsalted butter
6 large eggs
1/4 cup grated cheddar cheese
Sour cream and gluten-free salsa for topping

Heat 1/2 inch oil in skillet over medium heat and fry tortillas, 1 at a time, turning with tongs, until pale golden and crisp, about 1 1/2 minutes. Transfer fried tortillas with tongs to paper towels to drain and cool completely.

Cook bacon on grill pan or skillet at medium heat until crispy, about 2 minutes on each side. Set aside to cool and drain on paper towels.

Peel potatoes and cut into 1/2-inch cubes. In a non-stick skillet heat water and butter over medium heat until butter is melted. Add potatoes and cook, covered, over medium-low heat 6 minutes. Remove lid and cook potatoes over medium-high heat, stirring occasionally, until golden and tender.

Reduce heat to medium-low. Whisk eggs in a bowl and add to potatoes. Break up eggs as they cook. Once eggs begin to solidify, stir in cheese. Stir occasionally until cooked through. Crumble bacon and add to egg and potato mixture. Serve over fried tortillas and top with sour cream and salsa, if desired.

Serves 3

Simple Chicken Stir-Fry
I can never find gluten-free hoisin sauce, so use the substitute. Comes out tasting great every time!

1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bag mixed veggies (They have “stir fry” veggie mixes that work great)
1 (8-ounce) can sliced water chestnuts, drained (This can be omitted for picky eaters)
1 cup chicken broth
1/4 cup gluten-free hoisin sauce (If you can’t find a gluten-free version, substitute equal parts ketchup and molasses.)
1 tablespoon gluten-free soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch

In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add veggies and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce (or substitute), soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles or white rice.

Serves 4

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