7 Yummy and Easy Gluten-Free Dinners

If you have celiac disease, being on a gluten-free diet can be stressful and difficult. But, there are options that can make it a lot easier for you.

We have gathered 7 tasty recipes that we believe will make this diet more enjoyable!

All of these recipes use flour that is not gluten-based and are twists of some of your favorite dishes before going gluten-free.

Chicken Parmesan with Zucchini Noodles

Don’t worry about this coating on the Chicken Parmesan. It is not packed with wheat, which shouldn't cause any concern. For this recipe, you must use gluten-free breading and zucchini noodles (which you can easily get from your store). This recipe should take 20 minutes to make.

Chicken Parmesan ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose gluten-free flour (you can also use almond flour)
• 2 large eggs
• 1 cup gluten-free breadcrumbs
• 1 tablespoon Italian seasoning
• 3/4 cup grated Parmesan, divided
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• About 1/2 cup extra virgin olive oil
• 8 ounces mozzarella slices

Sauce ingredients:

• 1 Tbsp extra-virgin olive oil
• 1 1/2 cups diced onion
• 1 1/2 Tbsp minced garlic
• 1/8 tsp red pepper flakes
• 2/3 cup red wine
• 1 28-ounce can diced tomatoes, undrained
• 1 14.5-ounce can diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 1 1/2 tsp dried parsley
• 2 Tbsp chopped fresh basil
• 1 1/4 tsp salt

In a large pot over medium heat, cook the onion in the olive oil until the onion is softened, about 6-9 minutes. Add the garlic and cook for another minute. Add the red pepper flakes and red wine and cook for about 3-5 minutes or until most of the wine has been absorbed. Add the remaining sauce ingredients and simmer over low heat for about 15-20 minutes, stirring occasionally. Add more salt to taste. Remove from the heat and let cool while preparing the chicken.

Preheat the oven to 400°F. Place the flour on a large plate.  Break the eggs over a wide bowl and beat with a fork. Place the breadcrumbs, Italian seasoning, 1/2 cup Parmesan, salt and pepper on a large plate and mix together. Pound the chicken breasts until thin and then salt and pepper them.

Using medium heat under a large skillet, 2 tablespoons of olive oil. Coat both sides of the chicken in the flour, then the egg. Let the excess egg drip off and then dredge the chicken in the breadcrumb mixture. Fry one or two breasts at a time for about 2-3 minutes per side until golden brown. Add more olive oil, if necessary.

While the chicken is cooking, pour the sauce into a casserole dish large enough for all 4 pieces of chicken. Place the fried chicken on top of the sauce and top with the mozzarella and remaining Parmesan. Bake for 10-15 minutes or until the cheese is bubbly.