Gluten-Free Dinner Ideas for Women's Weight Loss

Vegetables are a no-brainer on any diet. They’re gluten-free, low in fats and sugar, and packed with nutrients. The starches on your dinner plate can be furnished by way of a vary of gluten-free foods: potatoes, rice, sweet potatoes and quinoa are simply a few of the potions. If you are lacking pasta, treat your self to gluten-free model occasional;y. The recipes in this part will supply you with a lot of exceptional gluten-free dinner ideas, so why no longer begin to test with something new?

Summer Veal Kebabs

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Services : 4

Prep & Cook Time : 25 minutes

Calories per potion : 285

Ingredients

  • 1 small head of hispi cabbage, diced
  • 1 yellow pepper, deseeded and diced
  • 450 g / 1 lb /3 cups veal fillet, diced
  • 75 g / 3 oz / 1 cup button mushrooms, halved
  • 4 wooden skewers, soaked in water for 30 minutes before hand
  • 55 ml / 2 fl. Oz / ¼ cup sunflower oil
  • 1 tbsp cumin seeds
  • Salt and freshly ground black pepper
  • 1 plum tomato, deseeded and finely diced

Method

  1. Preheat the grill to a moderately hot temperature, then thread the cabbage, pepper, veal and mushroom onto the skewers, alternating as necessary.
  2. Brush with the oil before sprinkling over the cumin seeds. Season with the plenty salt and pepper.
  3. Arrange on a grilling tray and cook under the grill for 6-8 minutes, turning occasionally, until the veal is cooked through and the vegetables are lightly browned.
  4. Allow the kebabs to rest for afew minutes before serving with a tomato garnish on top.

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Spiced chicken Kebabs

Services : 4

Prep & Cook Time : 40 minutes

Calories per potion : 91

Ingredients

  • 2 courgettes (zucchinis)
  • 2 large skinless chicken breast, trimmed
  • 2 tbsp sunflower oil
  • 2 tbsp gluten-free light soy sauce
  • 2 tbsp red peppercorns, lightly crushed
  • 1 lemon, cut into wedges
  • 8 small wooden skewers, soaked in cold water for 30 minutes beforehand

Method

  1. Peel strips from the courgettes to leave a striped pattern, then slice into thick coins, and cook in a saucepan of salted, boiling water for 3-4 minutes until tender. Drain well.
  2. Preheat the grill to a moderate hot temperature. Cut each chicken breast into 4 fingers and place in a large mixing bowl.
  3. Add the sunflower oil, soy sauce and peppercorns; mix well to coat and leave for 10 minutes.
  4. Thread the spices of chicken onto wooden skewers and grill on a tray for 7-8 minutes, turning once, until the chicken is firm and cooked though.
  5. Serve the kebabs with the courgette and lemon wedges on the side.

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CREAMY SEAFOOD PASTA

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Services : 4

Prep & Cook Time : 40 minutes

Calories per potion : 91

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 300 g / 10 ½ oz/ 2 cups prawn (shrimp), peeled
  • 110 ml / 4 fl. Oz / ½ cup double (heavy) cream
  • 2 tbsp dried prawns (shrimp), chopped
  • 55 g / 2 oz / 1 cup dried chopped seaweed, soaked in hot water and drained
  • ½ lemon, juiced
  • Salt and freshly ground black pepper
  • 350 g/ 12 oz / 3 cups gluten-free tagliatelle
  • Mixed herbs, to garnish

Method

  1. Heat the oil in a sauté pan set over a medium heat until hot; add the onion and sweat for 4-5 minutes.
  2. Add the prawns and cook for 3-4 minutes until tender. Add to the food processor with the cream.
  3. Pulse until finely chopped, then return to seaweed, lemon juice and seasoning. Set to one side.
  4. Cook the tagliatelle in a large saucepan of salted, boiling water until ‘ al dente’, for 8-10 minutes.
  5. Drain and reserve some of the cooking liquid. Add to the sauté pan and toss well over medium heat.
  6. Serve in bowls garnished with mixed herbs.

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Veal Marengo Stew

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Services : 4

Prep & Cook Time : 40 minutes

Calories per potion : 91

Ingredients

  • 2 tbsp olive oil
  • 450 g / 1 lb / 3 cups veal fillet, diced
  • Salt and freshly ground black pepper
  • 1 onion, finely chopped
  • 1 clove of garlic, minced
  • 110 g / 4 oz / 1 ½ cups white mushrooms, sliced
  • ½ tbsp dried basil
  • ½ tbsp dried oregano
  • 400 g / 14 oz / 2 cups canned chopped tomatoes
  • 400 ml / 14 fl. Oz/ 1 2/3 cups light beef stock

Method

  1. Heat the olive oil in alarge casserole dish set over a moderate heat until hot. Season the veal and seal, in batches if necessary, until golden.
  2. Remove from the dish, then add the onion, garlic and mushrooms.
  3. Sauté for 3-4 minutes, then add the dried herbs and stir in the chopped tomatoes and beef stock.
  4. Bring the simmer before reducing the heat and cooking. Uncovered, for 35-40 minutes until the veal is tender.
  5. Adjust the seasoning to taste before ladling into bowls and serving.

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Quick Biryani

Services : 4

Prep & Cook Time : 40 minutes

Calories per potion : 91

Ingredients

  • 3 tbsp sunflower oil
  • 2 small onions, finely chopped
  • 4 cloves of garlic
  • 2 tbsp Madras curry powder
  • 2 large plum tomatoes, deseeded and diced
  • 225 g / 8 oz / 1 cup basmathi rice, rinsed in several changes in water
  • 450 ml / 16 fl. Oz /2 cups vegetable stock
  • Salt and freshly ground black pepper
  • 2 tbsp flaked (silvered) almonds, to garnish
  • A small bunch of coriander (cilantro), finely chopped
  • A few spring of thyme, to garnish

Method

  1. Preheat the oven 180°C (160°C fan) /350F/ gas 4
  2. Heat the oil in a casserole dish set over a medium head, then add the onion, garlic and a little salt.
  3. Sweat for 8-10 minutes until golden, then add the curry powder and stir well.
  4. Stir in the tomato and rice. Cover with the stock and simmer. Cover with a lid.
  5. Transfer to the oven to finish cooking for 15-20 minutes until the rice has absorbed the stock and is plump.
  6. Remove from the oven and leave to cool, covered, for 10 minutes before fluffing with a fork, stirring through the coriander and seasoning.
  7. Serve garnished with almonds and thyme.

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Baked Cod

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Services : 4

Prep & Cook Time : 40 minutes

Calories per potion : 91

Ingredients

  • 1 orange
  • 100 g / 3 ½ oz / 2 cups baby spinach
  • 4 × 175 g / 6 oz / skinless cod fillets
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 200g / 7 oz / 1 cup fromage frais

Method

  1. Preheat the oven to 180°C (160°C fan)/ 350F / gas 4 and then pare the zest from the orange and julienne.
  2. Cut 4 rectangle of greaseproof paper and scatter the spinach leaves down the middle of each piece.
  3. Sit the cod on top and drizzle with olive oil and seasoning. Bring the edges up and around the fish and seal well by folding together.
  4. Place on baking tray and bake for 18-20 minutes; the fish should feel firm with a little spring when poked through the paper.
  5. Remove from the oven and open carefully before topping with fromage frais, orange zest and a little more pepper.

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