Sample Gluten Free Plan
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DAY 1

Gluten Free-One Pot Cheesy Chicken Alfredo

DAY 2

Slow Cooker BBQ Ranch Ribs Recipe

Mom's Sweet Potatoes

DAY 3

Southwest Ground Turkey Chili

Gluten Free- Cheesecake Factory Oreo Cheesecake

DAY 4

Gluten Free- Cheesy Zucchini Lasagna Rolls

DAY 5

Chicken Curry Rice Bowls

Strawberry Banana Frozen Yogurt Pops

DAY 6
LEFTOVERS
DAY 7

Cilantro Lime Shrimp Tacos

Bean and Cheese Dip Recipe

DAY 1
Gluten Free-One Pot Cheesy Chicken Alfredo
MAIN DISH
Serves: 4
Prep Time: 5 Minutes
Cook Time: 25 Minutes
INGREDIENTS:
  • 3 Tablespoons olive oil
  • 3 boneless, skinless chicken breasts (cut into bite-sized pieces)
  • salt, to taste
  • pepper, to taste
  • 1/2 teaspoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 (14 ounce) can chicken broth
  • 1 cup heavy cream
  • 2 cups GF penne pasta
  • 1/4 teaspoon dried basil
  • 2 cups grated Parmesan cheese
  • 3/4 cup mozzarella cheese, shredded
DIRECTIONS:
  1. Add oil to large skillet pan and heat over medium-high heat. Add chicken and saute for 2-3 minutes or until chicken starts to lightly brown.
  2. Add in salt, pepper, Italian seasoning, and garlic and saute for another minute.
  3. Pour in chicken broth, cream, pasta and basil and mix to combine.
  4. Bring to a boil, then cover pan and reduce to a simmer. Let simmer for 15-20 minutes or until pasta is fully cooked.
  5. Remove from heat and add parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in, then serve.
DAY 2
Slow Cooker BBQ Ranch Ribs Recipe
MAIN DISH
Serves: 6
Prep Time: 10 Minutes
Cook Time: 6 Hours
INGREDIENTS:
  • 2 pounds boneless country ribs
  • 1 (.25 ounce) packet ranch dressing mix
  • 1 1/2 cups ketchup
  • 3 Tablespoons yellow mustard
  • 4 Tablespoons Worcestershire sauce
  • 2 Tablespoons white vinegar
  • 1 1/2 Tablespoons lemon juice
  • 1 Tablespoon honey
  • 2 Tablespoons brown sugar
  • 1 teaspoon pepper
  • Pinch of salt
DIRECTIONS:
  1. Place ribs into slow cooker and sprinkle ranch dressing packet on top.
  2. In a medium bowl, whisk together ketchup, mustard, Worcestershire sauce, white vinegar, lemon juice, honey, brown sugar, pepper and salt.
  3. Pour BBQ sauce over ribs.
  4. Place lid on slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
Mom's Sweet Potatoes
SIDE DISH
Serves: 10
Prep Time: 20 Minutes
Cook Time: 30 Minutes
INGREDIENTS:
  • 4 pounds of yellow sweet potatoes (about 5 to 6)
  • 3 tablespoons butter (divided)
  • 1/4 cup karo syrup (divided)
  • 1/2 cup brown sugar (divided)
  • 1 (10 ounce) bag of miniature marshmallows
DIRECTIONS:
  1. Heat oven to 350 degrees.
  2. Boil sweet potatoes for about 20-30 minutes until fork tender. Let cool.
  3. Spray a 9 x 13 inch pan with non stick cooking spray.
  4. After the sweet potatoes are cool, slice into 1 inch spears. Lay half of them in the pan.
  5. Cut up 1 1/2 tablespoons of butter into small pieces and spread all over the sliced sweet potatoes.
  6. Then drizzle 1/8 cup of karo syrup over all of the sweet potatoes. Then sprinkle 1/4 cup of brown sugar over the top.
  7. Repeat layers - add more sweet potatoes, then top with the rest of the butter, karo syrup, and brown sugar.
  8. Cook in oven until heated through and butter is melted. About 30 minutes.
  9. Remove from oven and cover the top with marshmallows. Return to oven cook until marshmallows are golden brown.
  10. (This can also be made ahead of time and stored in the fridge. Cook until heated through and then add marshmallows.)
DAY 3
Southwest Ground Turkey Chili
MAIN DISH
Serves: 6
Prep Time: 10 Minutes
Cook Time: 30 Minutes
INGREDIENTS:
  • 1 Tablespoon olive oil
  • 1 pound ground turkey
  • 1 green bell pepper (diced)
  • 1 yellow onion (diced)
  • 1 (1 ounce) taco seasoning packet
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 (14.5 ounce) can diced tomatoes (undrained)
  • 1 (15 ounce) can reduced-sodium beef broth
  • 1 (15 ounce) can corn (undrained)
  • 1 (15 ounce) can black beans (rinsed and drained)
  • 1 (15 ounce) can pinto beans (rinsed and drained)
  • 1 cup salsa
  • 2 Tablespoons tomato paste
  • 1 (4 ounce) can diced green chiles
  • 1/2 cup shredded cheddar cheese, optional topping
  • 6 Tablespoons sour cream, optional topping
DIRECTIONS:
  1. In a large stock pot, warm olive oil over medium high heat. Add ground turkey and saute until browned. Add green bell pepper and onion and cook until tender.
  2. Add remaining ingredients and let simmer for 20 minutes over medium heat.
  3. If desired, top with shredded cheddar cheese and sour cream to serve.
Gluten Free- Cheesecake Factory Oreo Cheesecake
DESSERT
Serves: 8-10
Prep Time: 5 Hours 20 Minutes
Cook Time: 1 Hour
INGREDIENTS:
    Crust:
  • 1 1/2 cups GF Oreos (crushed with filling inside)
  • 4 tablespoons butter (melted)
  • Filling:
  • 3 (8-ounce) packages cream cheese (softened to room temperature)
  • 1 cup sugar
  • 5 large eggs (at room temperature)
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup GF all-purpose flour
  • 1 (8-ounce) container sour cream (at room temperature)
  • 4 Tablespoons butter (melted)
  • 8 GF Oreo cookies (crushed into small bites for the batter)
  • 10 GF Oreo cookies (crushed into small bites for the top of the cheesecake)
DIRECTIONS:
    Crust:
  1. Grease the bottom and sides of a 9 inch spring-form pan.
  2. Combine the melted butter with 1 1/2 cups GF Oreo crumbs and press in the bottom of the spring pan and 1 1/2 inches up the sides. Set crust aside.
  3. Filling:
  4. Preheat oven to 325 degrees.
  5. Beat cream cheese until smooth and fluffy. Add the 1/2 stick of melted butter. Continue mixing and add sugar slowly, making sure it is a smooth batter.
  6. Add the eggs one at a time.
  7. Add the vanilla, salt, and GF flour to the cream cheese mixture and continue beating until it is smooth without any lumps.
  8. Add the sour cream and continue to beat.
  9. Stop mixing and add your crushed the 8 crushed GF Oreos to the batter. Pour the batter into the pan with the Oreo crust.
  10. Sprinkle the remaining crushed Oreos on top for garnish.
  11. Place in oven and bake for one hour or until the middle is doesn't jiggle.
  12. When it is finished cooking, keep the cheesecake in the oven but turn the oven off. Prop open the oven door, and let it cool for 1 hour.
  13. Place it in the fridge for at least 4 hours, but 24 hours is preferred.
DAY 4
Gluten Free- Cheesy Zucchini Lasagna Rolls
MAIN DISH
Serves: 8
Prep Time: 15 Minutes
Cook Time: 40 Minutes
INGREDIENTS:
  • 2 cups marinara sauce
  • 2 medium zucchinis (grated and squeezed dry)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 6 artichoke hearts (chopped into small pieces)
  • 1 large egg, beaten
  • 2 teaspoons garlic salt
  • salt, to taste
  • pepper, to taste
  • 10 GF lasagna noodles (boiled until soft)
  • 1/2 cup part skim mozzarella cheese, shredded
DIRECTIONS:
  1. Preheat oven to 350°F.
  2. Put 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  3. In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, artichokes, egg, garlic salt, salt and pepper.
  4. Lay out the noodles on a clean surface. Make sure they have been patted dry.
  5. Add 1?4 cup of filling to each noodle. Spread it out so it covers the whole noodle.
  6. Roll up the noodles carefully and place seam side down onto the prepared baking dish.
  7. Ladle the remaining sauce over the lasagna rolls and top each one with 1 Tablespoon of mozzarella cheese.
  8. Put foil over baking dish and bake for about 30 to 40 minutes, or until the inside is heated through and the cheese is melted.
DAY 5
Chicken Curry Rice Bowls
MAIN DISH
Serves: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
INGREDIENTS:
  • 2 stalks celery (thinly sliced)
  • 1/2 medium onion (diced)
  • 1/2 green pepper (diced)
  • 1/2 cup carrots (diced)
  • 2 tbsp coconut oil
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/4 tsp cayenne
  • 1/4 cup broth
  • 2 chicken breasts (cooked and cubed)
  • 1 cup uncooked brown rice
  • sea salt & pepper, to taste
DIRECTIONS:
  1. First get the rice on the stove and cook according to the package directions
  2. Meanwhile, chop all your veggies
  3. Next, melt the coconut oil over medium low heat
  4. Once the oil is liquid add the vegetables and sauté until softened, about 5 minutes
  5. Add in the spices, stir, and cook for one minute more
  6. Stir in the chicken, then the cooked rice, and finally the broth
Strawberry Banana Frozen Yogurt Pops
DESSERT
Serves: 12 yogurt pops
Prep Time: 2 Hours 10 Minutes
Cook Time:
INGREDIENTS:
  • 2 cups diced strawberries
  • 2 cups diced bananas
  • 2 cups vanilla yogurt
  • 12 small paper cups
  • 12 popsicle sticks
DIRECTIONS:
  1. In a large mixing bowl, combine all ingredients.
  2. Place 12 small paper cups in a 9x13-inch baking pan.
  3. Spoon yogurt mixture into each cup and place a popsicle in the middle of each cup.
  4. Place in the freezer for 2-3 hours or until set up.
  5. Run the outside of the cups under warm water to easily remove each pop before serving.
DAY 7
Cilantro Lime Shrimp Tacos
MAIN DISH
Serves: 3
Prep Time: 15 Minutes
Cook Time: 8 Minutes
INGREDIENTS:
  • 1 pound shrimp peeled, de-veined, and tails removed
  • 1 Tablespoon olive oil
  • 1 teaspoon fajita seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic (chopped)
  • 1/4 cup chopped cilantro
  • 1/4 cup sour cream
  • 2 cups shredded cabbage
  • 3 Tablespoons lime juice (about 1 1/2 limes)
  • 6 (6 inch) corn tortillas
  • 2 avocados (peeled and chopped)
  • Feta cheese for topping
DIRECTIONS:
  1. In a bowl, combine shrimp with fajita seasoning, cumin, salt, and pepper. Toss until combined.
  2. Drizzle olive oil on a skillet over medium heat, and add shrimp and garlic.
  3. Saute 5-8 minutes flipping every few minutes until shrimp has cooked through and is pink.
  4. In a separate bowl, combine cabbage, sour cream, cilantro, and lime juice.
  5. To assemble tacos, layer shrimp, avocado, coleslaw, and Feta cheese onto corn tortillas.
  6. Enjoy!
Bean and Cheese Dip Recipe
SIDE DISH
Serves: 8
Prep Time:
Cook Time: 10 Minutes
INGREDIENTS:
  • 1 (15 ounce) can refried beans
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 3/4 cup sour cream
  • 1 (3 ounce) package cream cheese (softened to room temperature)
  • 1 Tablespoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 Bag Corn Tortilla chips
DIRECTIONS:
  1. Heat refried beans and salsa in a saucepan over medium heat until heated through.  
  2. Stir in cheddar cheese, monterey jack cheese, sour cream, cream cheese, chili powder and ground cumin.  
  3. Cook while stirring continuously, until heated through.  
  4. Serve with tortilla chips.
SHOPPING LIST
CANS/SAUCES
QTY ITEM
6 Artichoke Hearts
1 (15 Ounce) Can Black Beans
1/4 Cup Broth
1 (14 Ounce) Can Chicken Broth
1 (15 Ounce) Can Corn
1 (4 Ounce) Can Diced Green Chiles
1 (14.5 Ounce) Can Diced Tomatoes
1 1/2 Cups Ketchup
2 Cups Marinara Sauce
1 (15 Ounce) Can Pinto Beans
1 (15 Ounce) Can Reduced-sodium Beef Broth
1 (15 Ounce) Can Refried Beans
2 Cups Salsa
2 Tablespoons Tomato Paste
4 Tablespoons Worcestershire Sauce
3 Tablespoons Yellow Mustard
PRODUCE
QTY ITEM
2 Avocados
1/2 Cup Carrots
1 Clove Garlic
2 Cups Diced Bananas
2 Cups Diced Strawberries
2 Medium Zucchinis
2 Cups Shredded Cabbage
2 Stalks Celery
4 Pounds Yellow Sweet Potatoes
1 1/2 Green Bell Peppers
1 1/2 Medium Yellow Onions
MEAT
QTY ITEM
2 Pounds Boneless, Country Ribs
1 Pound Ground Turkey
1 Pound Shrimp Peeled, De-veined, And Tails Removed
5 Boneless, Skinless Chicken Breasts
BAKING SUPPLIES
QTY ITEM
2/3 Cup Brown Sugar
1/4 Cup GF All-purpose Flour
1/4 Cup Karo Syrup
1 (10 Ounce) Bag Miniature Marshmallows
1 Cup Sugar
2 1/2 Teaspoons Vanilla Extract
DAIRY/FROZEN
QTY ITEM
3/4 Cup Butter
1 (3 Ounce) Package, 3 (8-ounce) Packages Cream Cheese
Feta Cheese For Topping
2 1/2 Cups Grated Parmesan Cheese
1 Cup Heavy Cream
1 (.25 Ounce) Packet Ranch Dressing Mix
1 Cup Ricotta Cheese
1 Cup Shredded Monterey Jack Cheese
2 Cups Vanilla Yogurt
6 Large Eggs
1 1/4 Cups Mozzarella Cheese, Shredded
1 1/2 Cups Cheddar Cheese, Shredded
6 Tablespoons, 1 Cup, 1 (8-ounce) Container Sour Cream
SPICES
QTY ITEM
1/4 Teaspoon Cayenne
1 1/3 Tablespoons Chili Powder
1/4 Cup Chopped Cilantro
1 Teaspoon Curry Powder
1/4 Teaspoon Dried Basil
1 Teaspoon Fajita Seasoning
2 Teaspoons Garlic Salt
1 Teaspoon Ground Coriander
1 Tablespoon Ground Cumin
1/2 Teaspoon Italian Seasoning
2 Teaspoons Minced Garlic
1 Teaspoon Oregano
Pepper, To Taste
Pepper, To Taste
Pinches, 1 Teaspoon Salt
0 Salt, To Taste
Sea Salt & Pepper, To Taste
1 Teaspoon Turmeric
2 Teaspoons Black Pepper
MISC.
QTY ITEM
2 Tablespoons Coconut Oil
18 GF Oreo Cookies
1 1/2 Cups GF Oreos
1 Tablespoon Honey
1 1/2 Tablespoons Lemon Juice
3 Tablespoons Lime Juice
12 Popsicle Sticks
12 Cups Small Paper Cups
2 Tablespoons White Vinegar
5 Tablespoons Olive Oil
DRY GOODS
QTY ITEM
1 Bag Corn Tortilla Chips
6 (6 Inch) Corn Tortillas
10 GF Lasagna Noodles
2 Cups GF Penne Pasta
1 (1 Ounce) Packet Taco Seasoning Packet
1 Cup Uncooked Brown Rice