Anonymous wrote:shepherds pie (use whipped egg white as binder instead of flour)

That's funny. I made shepherd's pie yesterday and didn't use either flour or egg white. I chopped an onion, minced some garlic and browned in olive oil. Added ground beef. When browned, I added one package of Lipton's onion soup mix per lb of meat. I put the meat in the bottom of a baking pan, put diced carrots and peas from the freezer section (thawed but not cooked) and the put homemade mashed potatoes on top. Baked it. No gluten (although be careful--I've heard that Lipton changed the recipe for the onion soup mix and some mixes have barley, check to be sure. Mine are gluten-free).

Be sure to double check corn tortillas - they are not always gluten free. Do the same with any condiments.

I'll try to come back with the brand of lasagna noodles we use - they're actually good. I use extra sauce, especially in the corners.

I have a baked Mac and cheese recipe that I've turned gluten free. But that may be more work then you're looking for. I eat Andean Dream Quinoa pasta.

Of you want to do a dessert King Arthur has boxed gluten free brownies which are really good (my favorite so far).

I've done ham slices, peas, buttered rice, and fruit salad. Maybe it's boring but my kids live it and it is gluten free.

Given the heat you could do chicken salad, caprese salad, green salad with chicken, etc, fruit and rolls or croissants on the side.

Enchiladas with corn tortillas
Tortilla soup (pioneer woman has a great one)
shepherds pie (use whipped egg white as binder instead of flour)
meatloaf (used a grated peeled yam instead of bread)

Any kind of chicken stew: the new york times had a feature recently "a chicken in every pot". All of the recipes were awesome and are regulars in our gluten free house.

Curry, any kind, but we like chicken and cauliflower curry

Beef and prune stew

Chili

These are all freezable one pot meals!

Anonymous wrote:PP here - OOOOPS! - The breaded cutlets and sloppy joes wouldn't be gluten free - my bad! Or the beef stew (uses some flour). . . or the lasagna maybe. . . wow, that's tough. . . just disregard my post. .

I'm sorry but this made me laugh.

Anonymous wrote:Lasagna (use 1/2 ricotta, 1/2 cottage cheese, canned barilla sauce, and the pre-cooked but dry barilla lasagna noodles w/ directions on the box)

Risotto (it's a form of rice) - http://www.keepitsimplefoods.com/vegetarian/summer-risotto/

NY Style Chicken "Cutlets" (breaded chicken tenderloins seasoned w/ Italian seasoning and fried till brown in olive oil)

Tacos (I would bring ingredients in tupperware & serve buffet style)

Veggie sloppy joes (homemade & easy) - http://www.keepitsimplefoods.com/vegetarian/sloppy-joes/ (I skip mushrooms and sear the tofu, no oil, in a skillet first to dry it out)

Beef stew (buy a McCormick packet with directions)

Although PP has realized that this list is virtually totally inappropriate, you can modify the recipes somewhat:

- You can find pastas made from rice flour in many supermarkets. I've seen rice lasagne noodles
- Martha Stewart's Everyday living has occasionally made some form of breaded meat using breading made from crushed corn chips
- I prefer to thicken my beef stew with potato starch or to cut my potatoes into various sizes including some very small pieces. As the stew cooks, the smaller pieces dissolve into the sauce and thicken.
- For sloppy joes (vegan or meat), you can get gluten free sandwich rolls at places like MOMs (My Organic Market).

Stirfry with rice.
Stew served with rice or polenta
Roast chicken or meatloaf, mashed potatoes, steamed veggies
Your favorite pasta sauce served with rice spaghetti noodles
Hearty soup with cornbread

How about chili with rice? I am not eating wheat right now and that has been a favorite. It's so easy.

PP You are CLUELESS!!!!!

PP here - OOOOPS! - The breaded cutlets and sloppy joes wouldn't be gluten free - my bad! Or the beef stew (uses some flour). . . or the lasagna maybe. . . wow, that's tough. . . just disregard my post. .

Lasagna (use 1/2 ricotta, 1/2 cottage cheese, canned barilla sauce, and the pre-cooked but dry barilla lasagna noodles w/ directions on the box)

Risotto (it's a form of rice) - http://www.keepitsimplefoods.com/vegetarian/summer-risotto/

NY Style Chicken "Cutlets" (breaded chicken tenderloins seasoned w/ Italian seasoning and fried till brown in olive oil)

Tacos (I would bring ingredients in tupperware & serve buffet style)

Veggie sloppy joes (homemade & easy) - http://www.keepitsimplefoods.com/vegetarian/sloppy-joes/ (I skip mushrooms and sear the tofu, no oil, in a skillet first to dry it out)

Beef stew (buy a McCormick packet with directions)

Grilled and marinated chicken breasts or thinly sliced flank steak (can eat hot or room temp) with assorted roasted veggies and rice or a potato gratin.

Cheese enchiladas with corn tortillas or a "Mexican lasagna" made with corn tortillas

Roasted or grilled gourmet sausages with potato salad, green salad, fancy mustard.

Beans, rice, and cheese, or if you have more time, enchiladas

Crustless quiche

Some kind of saucy stewed meat, served over rice

I volunteered to bring dinner to a family having problems and the Dad doesn't eat gluten. What can I make that is easy, appealing to a kid, and will still be tasty if it is reheated?