Simple and Delicious: 3 Easy Gluten-Free Recipes for Busy Weeknights

In today’s fast-paced world, finding time to prepare healthy and delicious meals can be a challenge, especially if you’re following a gluten-free diet. But fret not! We’ve got you covered with three mouthwatering recipes that are not only gluten-free but also quick and easy to make. Say goodbye to stress and hello to scrumptious dinners with these simple recipes perfect for busy weeknights.

1. Quinoa-Stuffed Bell Peppers
   • Ingredients:
     • 4 large bell peppers (any color)
     • 1 cup quinoa, rinsed
     • 1 ½ cups vegetable broth
     • 1 can black beans, drained and rinsed
     • 1 cup corn kernels (fresh or frozen)
     • 1 cup diced tomatoes
     • 1 teaspoon cumin
     • 1 teaspoon chili powder
     • Salt and pepper to taste
   • Instructions:
     1. Preheat your oven to 375°F (190°C).
     2. Cut the tops off the bell peppers and remove the seeds and membranes.
     3. In a saucepan, bring the vegetable broth to a boil. Add quinoa, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is cooked.
     4. In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
     5. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
     6. Cover the dish with foil and bake for 25-30 minutes until the peppers are tender.
     7. Serve hot and enjoy!
2. Zucchini Noodles with Pesto
   • Ingredients:
     • 4 medium zucchinis, spiralized into noodles
     • 1 cup fresh basil leaves
     • ½ cup pine nuts
     • 2 cloves garlic
     • ¼ cup grated Parmesan cheese (optional)
     • ¼ cup olive oil
     • Salt and pepper to taste
   • Instructions:
     1. In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese (if using). Pulse until finely chopped.
     2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
     3. In a large skillet, heat some olive oil over medium heat. Add zucchini noodles and sauté for 2-3 minutes until tender.
     4. Add the pesto sauce to the skillet and toss until the noodles are well coated.
     5. Remove from heat and serve immediately. Garnish with additional Parmesan cheese and fresh basil if desired.
3. Sheet Pan Chicken and Vegetables
   • Ingredients:
     • 4 boneless, skinless chicken breasts
     • 2 cups baby potatoes, halved
     • 2 cups broccoli florets
     • 1 cup cherry tomatoes
     • 2 tablespoons olive oil
     • 2 cloves garlic, minced
     • 1 teaspoon dried thyme
     • Salt and pepper to taste
   • Instructions:
     1. Preheat your oven to 400°F (200°C).
     2. In a small bowl, whisk together olive oil, minced garlic, dried thyme, salt, and pepper.
     3. Place chicken breasts on one side of a large sheet pan and arrange the potatoes, broccoli, and cherry tomatoes on the other side.
     4. Drizzle the olive oil mixture over the chicken and vegetables, tossing to coat evenly.
     5. Bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
     6. Serve hot and enjoy a hassle-free dinner!

Conclusion: Eating gluten-free doesn’t mean sacrificing taste or spending hours in the kitchen. With these three easy and delicious recipes, you can whip up satisfying meals in no time, even on the busiest of weeknights. Say goodbye to mealtime stress and hello to flavorful dinners the whole family will love!