Dinner Recipes

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Lemon Salmon and Dill Cucumbers


  • 4 salmon steaks (halved, bone cut out)
  • Salt, pepper
  • 2 table spoons fresh dill finely chopped
  • 1 table spoon agave nectar
  • 2 large cucumbers, peeled
  • 1 table spoon earth balance butter
  • 3 large lemons

Set broiler on to warm up

    1. Drizzle the agave nectar on salmon steaks, then season with salt & pepper and place in fridge while preparing the rest
    2. Cut cucumber in half, and de-seed it; cut into half moons
    3. Cut lemons in half, and then a lil off the bottom so that it will stand upright
    4. Put lemons on a broiler pan (the salmon will be put on here too so be sure it is big enough)
    5. Put lemons in the over first; for about five minutes, the take pan out, add the salmon and put back in the oven
    6. In a skillet melt the butter; add the cucumbers
    7. Salt & pepper the cucumbers and saute over high heat for two minutes; add the fresh dill and toss well; cook for three more minutes, turn heat off
    8. Remove the salmon after 5-7 minutes (when the salmon is light pink)
    9. Squeeze desired amount of lemon onto salmon


Beer & Rosemary Chicken


  • Whole young organic chicken (pull the skin off and cut fat off)
  • One bottle of gluten-free beer (my favorite is Red Bridge)
  • Table spoon worth of fresh Rosemary
  • 6 Tangerines (cut in half)
  • Sea salt
  • Bell peppers (one each- green, red, yellow); cut up into small strips
  • Baby carrots
  • Squash (and any other veggies you want to throw in!); cut up into small pieces
  • Balsamic reduction
  1. Rub the chicken vigorously with sea salt and place Rosemary stems throughout front and back of chicken and place in roaster
  2. Pour bottle of beer into roaster
  3. Squeeze tangerine juice over chicken
  4. Place vegetables around chicken
  5. Cover and roast for 3-4 hours at 200 degrees; pour juices over chicken every hour
  6. About 20 minutes before complete turn up to 500 for some color
  7. Dish up and drizzle balsamic reduction
    Beer & Rosemary Chicken finished! You gotta love my fancy paper plate.

     Turkey & pineapple Stir Fry


    • Sweet Italian Turkey (Jenny’o); cut into small pieces
    • Gluten free rice
    • Fresh pineapple
    • Fresh bell peppers (one of each color)
    • Mixed vegetables
    • Earth’s Balance vegan butter spread
    • Liquid amino’s or gluten-free soy sauce (a new addition-the liquid aminos!)
    • Fresh garlic
    • Hemp & chia seeds (new addition!)

    Directions (whole time in prep and cook takes about an hour but check out the short cuts below):

    • Start rice per directions (usually takes an hour total)
    • Start the rest of dinner when rice has been cooking for about 20 min
    • Chop peppers/veggies/pineapples
    • Cut turkey meat into small pieces
    • Start frying the meat (you do not need oil or anything for the meat); drain natural juices when cooked
    • Using the liquid amino’s (thanks Katy!) add to another pan and a clove of fresh garlic; when hot add the peppers and fresh vegetables
    • When everything is done add rice to the pan of turkey, vegetables, pineapples and a table-spoon of earths balance, a table-spoon of liquid amino’s and put fire on high.
    • Add a table-spoon of hemp seed and a table-spoon of chia seeds; mix together.
    • Cook for about 3-4 minutes and serve.
      Dinner done!

    Short cuts (not as fresh but still yummy-I use some of them when I need to):

    • Canned unsweetened natural pineapples
    • Frozen fresh vegetables
    • Uncle Ben’s 10 min brown rice
    • Garlic in a jar (I really don’t like this as much but an option)

Chicken & dumplings (gluten & lactose free)

  1. Finished chicken & dumplings
    • 2 1/2 cups fat free chicken broth
    • 1 1/2 cups cut up cooked chicken (skinless)
    • 2 cups of mixed fresh vegetables (can do frozen if you like; peas, carrots, corn, etc)
    • 1 teaspoon of salt
    • 1/4 teaspoon of pepper
    • 1 cup of lactaid (or non sweetened almond milk for complete dairy free)
    • 3 table spoons of corn starch

    Dumplings mix:

    • 3/4 cup Bisquick gluten-free mix (or your favorite mix)
    • 1/3 cup lactaid (or non sweetened almond milk for complete dairy free)
    • 2 tablespoons of Earths Balance vegan butter melted
    • 1 egg
    • 1 tablespoon chopped parsley (why not? We just chopped 3 cups!)
    1. In a large saucepan heat chicken broth, chicken, vegetables, salt & pepper to boiling.  In a small bowl mix the milk and cornstarch till smooth and blend into the chicken mixture.  Heat to boiling.
    2. In a mixing bowl stir in the dumpling ingredients.  Be sure the mixture is thick enough to pick up on a spoon and it not fall off if turned upside down.
    3. Drop small balls of the dough mixture into the boiling chicken mix.
    4. Turn down to low for five minutes; then dump into crock pot on warm until ready to eat (or turn down to low for 10 minutes and serve immediately)

    Macadamia & Brown Sugar Tilapia

    • 4 tilapia filet’s
    • 2 tablespoons brown sugar
    • 1/2 cup gluten free bread crumbs (I toast my gluten free Rudy’s bread and using a cheese grater crumble it!)
    • 2 tablespoons crushed macadamia nuts
    • 2 tablespoons of hemp heart seeds (I keep trying to throw in the good for you things!)
    • 1 tablespoon olive oil
    • 1 egg
    • 1 tablespoon lactaid (or unsweetened almond milk)
    • 1 tablespoon liquid amino’s (or gluten free soy sauce)
    1. Preheat the oven to 400 degrees
    2. Brush the olive oil in a large glass baking dish
    3. In a small bowl whisk the egg, milk and liquid amino
    4. In a separate bowl blend the brown sugar, nuts and bread crumbs
    5. Dip the tilapia in the egg mix and then the dry mix, place in the baking dish (spread the extra bits of dry stuff on top of the fish!)
    6. I added cinnamon coated butternut squash in the dish (I recommend you start baking these for about 15 minutes prior to adding to the fish dish, or microwave for 5 minutes)
    7. Bake for 15 minutes, then turn oven up to 475 and bake an additional 5 minutes for browning

    Cranberry, Grapes & Shrimp Salad

    • Uncooked shrimp (1 pound)
    • 1 ripe avocado (cut into squares)
    • 2 heads of Romaine lettuce
    • Small bag of ocean spray dried cranberry’s
    • One cup of sliced green grapes (sliced in half)
    • Two large tomatoes (diced)
    • One large cucumber (peeled and sliced)
    • Earth’s balance vegan butter
    • Liquid Amino’s
    • Balsamic reduction
    • Sunflower seeds (shelled)
    1. A couple of hours before , de-vain the shrimp and peel shell/tails off.  Wash and put in a large ziplock bag with 1/4 cup of liquid amino’s.  Place in fridge.
    2. Turn oven on to 450 degrees
    3. Lightly spray baking sheet with olive oil (or brush it on)
    4. Dump the bag of shrimp on the baking sheet and spread out
    5. Melt 1/4 cup of Earth’s balance vegan butter and drizzle on the shrimp
    6. Bake for approximately 10 minutes (till shrimp are just opaque/pink)
    7. While the shrimp is baking you can prep all the salad ingredients (peeling, slicing/dicing, etc)
    8. When shrimp are cooked toss all the ingredients together and after placed in individual bowls, drizzle with balsamic reduction.
    9. Each yummy bite has a delicious taste of goodness!
      Baked shrimp
      Love all these fun things!
      Now one of my favorite salads! Perfect for summer!

      Beer infused Bar B Que chicken

      • Whole organic chicken, washed and dried (and take that yucky stuff out of it)
      • Veggies (I used carrots, red potatoes, bell peppers, purple onion, zucchini)
      • Olive oil
      • Gluten free bar b que sauce
      • Salt/pepper
      • Gluten free beer (I use Red Bridge)
      1. Wash and dry the chicken and brush on olive oil; season with salt and pepper and set aside as you work on the veggies- oh and get the grill warmed- you will want it on LOW as you cook.
      2. Chop veggies, put into a container and coat with olive oil and salt; shake to thoroughly coat
      3. Put the chicken on the dealio like I bought or put a can inside it and place on cookie sheet
      4. If you are using potatoes and carrots go ahead and put those on with the chicken right way, the other veggies-wait on them
      5. Put the chicken on the grill for 30 minutes (remember add the potatoes and carrots if you are using them)
      6. After thirty minutes add the rest of the veggies and brush on the bar b que sauce (on the chicken)
      7. Every fifteen minutes brush on sauce until done (another hour after the initial 30 minutes for a total of 1.5 hours grilling)
      8. Let the chicken set for 10 minutes after you take off the grill
      9. Serve and enjoy

      Gluten Free Pasta Salad

    10. Pasta

      • 1 package of gluten-free pasta
      • Fresh ground pepper
      • 2 tablespoons of olive oil
      • 1 yellow squash cut up into 1/4 inch thick discs
      • 1 zucchini squash cut up into 1/4 inch thick discs
      • 1 cup sliced sun-dried tomatoes
      • 1 cup fresh-cut basil leaves cut into thin strips
      • 1/2 cup fresh-cut parsley leaves finely dices
      • 1 cup of chopped fresh tomatoes
      • 2 tablespoons agave nectar
      • 1 cup green grapes cut in half


      • 2 tablespoons apple cider vinegar
      • 2 garlic cloves
      • 1 teaspoon stone ground mustard
      • 1 teaspoon dried oregano
      • 1 teaspoon dried basil
      • 1/2 teaspoon salt
      • 1/4 teaspoon pepper
      • 1/2 cup virgin olive oil
      1. Prepare pasta to directions; when done toss in olive oil, agave nectar, pepper
      2. Sear the squash in a skillet for three minutes with 1/2 teaspoon of olive oil and salt/pepper (a pinch each)
      3. For the dressing put all ingredients in a blender
      4. Toss the veggies, grapes and dressing all together (basically throw it all in a bowl and STIR)

      Apple & Turkey Stir Fry

      • Jennie O Sweet Italian turkey (cut into small circles)
      • 2 large Grannie Apples (cut into small pieces)
      • 2 table spoons brown sugar
      • Half a large purple onion chopped
      • 1 clove of garlic chopped or minced
      • 2 table spoons of olive oil
      • 1 red bell pepper (should have added) chopped
      • 1 green zucchini squash (should have added) chopped
      • Liquid aminos
      • Long grain natural rice
      • Earth Balance butter (for rice; optional)
      1. Make rice according to directions
      2. Place apples on parchment paper and sprinkle with brown sugar; put in oven at 300 degrees for the entire time rice is cooking
      3. When the rice is settling, take apples out
      4. Fry turkey slices in a dry pan (makes it own juices)
      5. In a separate pan fry veggies and garlic in olive oil
      6. Mix it altogether when done with 2-3 table spoons of liquid aminos and cook for about 3-4 more minutes
      7. Serve immediately

    Sweet Pesto Salmon

      • Fresh, natural wild salmon (I used two pounds; adjust below as you adjust your salmon)
      • Fresh basil (one table spoon)
      • Dried basil (one table spoon)
      • Dried oregano (one table spoon)
      • Apple cider vinegar (two table spoons)
      • Agave nectar (three table spoons); can use honey instead
      • 1/2 cup olive oil
      • Stone ground mustard (one table spoon)
      • 1/2 teaspoon ground pepper
      • 1/4 teaspoon salt
      1. Put all sauce ingredients into a blender
      2. Brush on washed salmon
      3. Seal in zip lock bag for two hours (even one hour would do)
      4. Put in glass baking dish and pour extra sauce over the salmon
      5. Bake at 400 degrees for 15-20 minutes (will vary on thickness of salmon-check your fish before you pull out with a toothpick)
      6. Pour extra sauce from dish over fish on plates (extra yum!)

Peaches & Pork

  • Pork tenderloin
  • Olive oil (I used a fabulous basil olive oil, but you can use extra virgin olive oil too)
  • Sea salt
  • Peaches (peeled and cut into large chunks)
  • Agave nectar
  • Cracked black pepper
  1. Pre- heat oven to 350
  2. Brush olive oil on a glass baking dish
  3. Put a light coat of olive oil on the tenderloin
  4. Sprinkle salt over the tenderloin (try to lightly cover the entire meat)
  5. Place the peaches around the tenderloin
  6. Drizzle agave nectar around the dish
  7. Crack pepper along the top of the tenderloin
  8. Bake covered in foil for one hour fifteen minutes and then uncover for 30 minutes (or until the internal temp is 160)
  9. Enjoy!
Ready to bake
Ready to eat…smells so good!
So delicious! Had to add some of my homegrown tomatoes-LOVE tomatoes!

Squash, Apples & Pork

  • Pork tenderloin
  • Squash (one large)
  • Two large green apples (or red)
  • Balsamic reduction
  • Olive oil
  • Sea salt, pepper
  1. Preheat oven to 350 degrees
  2. Coat tenderloin with olive oil and sprinkle salt & pepper over it
  3. Lightly coat the squash (sliced) with olive oil and also sprinkle with salt & pepper
  4. Cut up apples into chunks and place apples and seasoned squash around the tenderloin
  5. Drizzle with balsamic reduction
  6. Bake covered with foil for one hour, uncover for 40 more minutes or until temp reaches 160 degrees.

Ready to bake.

Turkey, Veggies and Grapes Stir Fry

  • Turkey breasts cut into small pieces
  • 1/2 cup snow peas
  • 1/2 cup chopped carrots
  • 1/2 cup sliced bell peppers
  • 1 cup sliced zucchini
  • 1/2 cup mushrooms
  • 1 cup green grapes (cut in half)
  • 1/4 cup liquid amino’s
  • 1/4 cup agave nectar
  • 2 tablespoons olive oil
  • sea salt, pepper
  • 1 clove garlic; minced
  • 1 cup of cooked rice
  1. Cook rice according to directions
  2. Heat oil and garlic; add chopped turkey breast
  3. While cooking add the agave nectar to the turkey; season with a pinch of salt and pepper; sprinkle a bit of liquid amino’s (about 1/2 of a tablespoon)
  4. Start vegetables (do not add the grapes yet) in a separate pan when turkey is halfway done; saute with half the liquid amino’s, season with salt/pepper
  5. When turkey is done; add to the vegetables and add rice, remainder of the liquid amino’s.
  6. When done, toss in the grapes and serve immediately

Goes perfect with a Sauvignon Blanc!

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