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Canceled Plans = Simple & delicious GF meals at home!

This was supposed to be a blog post about easy meals to prepare for a GF family weekend away. Until Friday afternoon, we were planning to head to VT to watch my (#celiac) son ski in the Eastern Alpine Championships. If there's anything you can count on in life, it's that the nothing is certain. Even best laid plans can change on a dime. At this point, we have all experienced the disappointment of canceled plans, as schools, sports and events are being canceled by the minute, to keep us all safe. So, instead of sharing take away meals, I am going to flip the script, because these are also great meals to prepare if you have to stay in....which we did this weekend, and we ate all of it! These dishes can be made ahead, with simple GF ingredients and reheated in portions, as needed. I have served these meals to MANY mixed crowds who cannot even tell that they are GF, so they're good for the whole family GF or not. They are also really easy for kids to self - serve!

As getting out to the grocery store becomes more challenging and supplies run short, we all can use some simple, staple meals to feed our families. In many cases, I list the specific brands of ingredients I used, but feel free to swap out for what you have in your pantry.

Eat Well, and Stay Healthy,


Prepped Breakfast Casserole - ready for the oven, Banana Pumpkin Bread & Mac & Cheese

Click underlined titles to link to recipes!

Hot out of the oven - GF Breakfast Casserole

"Technically" this is a holiday casserole, but we enjoy it all year long. and not just for breakfast!

This combo of eggs, GF bread (I use #Udis white bread), precooked chicken sausage (you can use ham, bacon - whatever you have on hand) & cheddar cheese hits most of the food groups.

It's an overnight casserole, so plan ahead! Prep it while the kiddos are online learning (or playing endless Wii) and pop it in the oven in the AM. It cooks for an hour.

The Absolute BEST GF Banana Pumpkin Bread

This loaf was cut into before it got a solo photo opp (see group photo above)! I added dark chocolate chips, and YOU SHOULD TOO!! ...unless you don't like chocolate, in which case we can't be friends ;). This is a great use for your over-ripe bananas and that canned pumpkin you have sitting in the back of your pantry from the fall.

I subbed Coconut Oil instead of Avo, and used #RippleMilk instead of cow's milk, so it's gluten and dairy free. This will NOT disappoint....maybe make two loaves and freeze one? We are in unprecedented times folks!

This is a staple in our home and requires zero fancy ingredients. I find #barilla GF elbows to hold up best, but use whatever brand of pasta you have in your pantry.

The buttery GF crumbs are the icing on the cake, but if you don't have them it's STILL really good.

GF Chicken Enchiladas - The SIMPLEST preparation of this popular dish

Who doesn't love hot, cheesy enchiladas? This one can be pulled together in minutes and my family really liked it. There are a zillllion recipes for chicken enchiladas out there with lots of delicious variations. This one is made with just a few simple ingredients:

  • Udis Plain Flour Tortillas (mission GF brand is great as well, but nowhere to be found in my grocery store this week!)

  • Red Chile Enchilada Sauce - I used 2 packages of Frontera, but you could stretch one if you need to OR make your own with ingredients you likely have in your pantry! Frontera does not have any gluten containing ingredients, but is no longer labeled GF. We have had no issues, but use your judgement.

  • Shredded Chicken I cheated here and used pre-cooked, pulled rotisserie chicken. If you need to make shredded chicken fast, this is my go-to instapot recipe.

  • Shredded Cheese Use any kind of cheddar or Mexican blend!

  • Sliced Black Olives (optional)


  • Preheat oven to 350 degrees

  • Cover the bottom of a 9X13 baking dish with a thin later of enchilada sauce

  • Heat tortillas on each side for a few seconds, until warm and easy to fold without tearing (I heated and filled them one at a time)

  • Lay warmed tortilla flat and sprinkle shredded cheese in the center, in a vertical line

  • Add a small handful of shredded chicken over the cheese, the sprinkle more cheese on top of the chicken (do not over stuff or the tortilla will tear!)

  • Roll the filled tortilla and place seam side down in the baking dish

  • Repeat with the rest of your tortillas (6-8 will fit in the dish, depending how tightly you roll them)

  • Pour the remaining enchilada sauce on top of the rolled enchiladas, sprinkle the rest of your cheese and top with sliced black olives

  • Bake on center rack for 20min, until cheese and sauce are bubbling

  • Serve with your fave veggie (roasted broccoli pictured below)

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