Preparing gluten-free recipes that satisfy both gluten-free and non-gluten-free diners can be a challenge. Since I started eating gluten-free several years ago, I’ve tried to plan meals everyone enjoys without falling into the role of a short-order cook.
One frequent request in my home is chicken tenders. I’ve adjusted the traditional recipe to cover the chicken tenderloins in egg and almond meal or crushed gluten-free crackers. Fry the tenders in your choice of cooking oil for approximately 12 minutes, flipping once, and serve them with organic honey mustard sauce.
Gluten-Free Mexican Lasagna Recipe
When in search of new gluten-free recipes, my favorite source is my sister and fellow gluten-free diner Amy, an executive chef. She recently shared her gluten-free Mexican lasagna recipe, which replaces traditional noodles with corn tortillas. The lasagna layers tortillas, GF Victoria Enchilada Sauce, shredded cheese, black beans, and your choice of beef, chicken, or vegetables.
- To prepare the bean layer, begin with a large pan over medium heat. Add 1 tablespoon of canola oil, 1/4 cup of chopped yellow onion, 1/4 cup of green bell pepper, and three cloves of chopped garlic. Once the onions soften, add one 15-oz. can of drained black beans and one 15-oz. can of drained corn kernels. Season them with 1 tablespoon of gluten-free fajita seasoning. Cook for an additional minute while stirring, then set aside.
- Next, prepare the cheese layer. Mix 4 ounces of cream cheese at room temperature, 1 1/2 cups of shredded colby and monterey jack cheese, one 15-oz. container of ricotta cheese, and 1/2 teaspoon of sea salt.
- If you want to add meat, use 1 1/2 pounds of fresh ground beef, cooked and seasoned with 1 tablespoon of fajita seasoning and 2 tablespoons of water. You can use cooked and diced chicken, as well. For a vegetarian option, substitute diced and cooked vegetables, such as potatoes, squash, or zucchini.
- To begin layering, pour 1/2 cup of enchilada sauce into a 3-quart casserole dish and place six corn tortillas on top of the sauce. Spread the bean mixture on top of the tortillas and then add half of the cheese and half of the meat or vegetables. Repeat the layering process. Then top it with six additional tortillas, sauce, and 1/2 cup of shredded cheese.
- Bake the lasagna covered with foil at 350 degrees Fahrenheit for 45 minutes. Remove the foil and bake it for an additional 15 minutes. Allow the lasagna to cool for 15 minutes before serving. Enjoy with sour cream, chopped green onions, and extra enchilada sauce, if desired.
Gluten-Free Cooking with Natural Ingredients
Although a gluten-free diet is not necessarily lower in calories than a wheat diet, one benefit of preparing gluten-free recipes at home, and of using natural foods, is that meals contain fewer processed products. I like knowing exactly what goes into the food my family eats. Having gluten-free meals has given our diet whole grains, fruits, and vegetables—and a healthy approach to family-friendly dining.
Image source: Flickr