Gluten-Free Fast Food


Make 3 stress-free entrees with these quick and easy recipes!

We all get 24 hours in a day but gluten-free families spend a proportionately larger share of that day devoted to food preparation. Between busy work and school schedules, family commitments and extracurricular activities, it’s hard to carve out time in the kitchen.

Let these recipes come to the rescue. Simple ingredients and easy instructions mean you can whip up a healthy and delicious dinner in no time.

Photography by Jason Wyche

Chicken Enchiladas


For many in the Southwest, enchiladas are a weekly mainstay in one form or another. They are highly versatile, lending themselves to a wide variety of fillings beyond chicken. Use store-bought gluten-free red enchilada sauce and leftover cooked chicken to save precious time. Refrigerate leftovers, tightly covered, for up to 3 days.

2 cups grated reduced-fat cheddar cheese or dairy- free alternative + 2 tablespoons for sprinkling
2 cups cooked shredded chicken*
2 tablespoons olive oil
8 gluten-free corn tortillas
2½ cups store-bought gluten-free enchilada sauce
½ cup sour cream or dairy-free alternative
½ cup chopped green onions

1. Place a rack in the middle of the oven. Preheat oven to 350°F. Coat a 7×11-inch baking dish with cooking spray.

2. In a medium bowl, combine 2 cups cheddar cheese with chicken. Set aside.

3. In a small skillet, heat oil over medium heat. Using tongs, dip tortillas into hot oil, one at a time, to soften them, and then drain on paper towels.

4. Place enchilada sauce in a wide, shallow bowl. Dip a tortilla in the sauce and lay it on a plate. Fill with ¼ cup chicken filling and 3 tablespoons enchilada sauce and roll up.

5. Place the enchilada seam side down in the baking dish. Repeat with remaining tortillas. Top enchiladas with remaining sauce and sprinkle with remaining 2 tablespoons cheddar cheese.

6. Place in preheated oven and bake 20 to 25 minutes or until sauce is bubbly and cheese melts. Top with sour cream and green onions and serve immediately.

Each enchilada contains 319 calories, 17g total fat, 6g saturated fat, 0g trans fat, 54mg cholesterol, 845mg sodium, 23g carbohydrate, 5g fiber, 4g sugars, 22g protein, 8 Est GL.

Photography by Jason Wyche

Pork Cutlets with Marsala Wine and Mushrooms


Marsala wine, from the Sicilian city of the same name, is often used in Italian cooking. This classic dish is delicious over polenta, with the pan juices drizzled on top, or try it with mashed potatoes or rice. This recipe is great on weekdays when you’re pressed for time but it’s also a wonderful weekend dish for guests. Refrigerate leftovers, tightly wrapped, up to 3 days.

4 (4-ounce) pork cutlets
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
¼ cup dry Marsala wine
1 teaspoon balsamic vinegar
1 (8-ounce) can sliced mushrooms, undrained
1 garlic clove, minced
1 tablespoon chopped fresh rosemary

1. Pat the cutlets dry and sprinkle with salt and pepper.

2. In a large, heavy skillet, heat oil over medium heat. Add cutlets and cook until lightly browned on one side, 3 to 4 minutes. Turn and cook until the other side is browned and crispy, 2 to 3 minutes more.

3. Add wine, vinegar, mushrooms, garlic and rosemary. Simmer gently 3 to 5 minutes or until cutlets are cooked through and juices reduce slightly.

4. Transfer cutlets to a serving platter and pour reduced juices and mushrooms on top. Serve immediately.

Each serving contains 345 calories, 9g total fat, 3g saturated fat, 0g trans fat, 80mg cholesterol, 547 mg sodium, 35g carbohydrate, 1g fiber, 2g sugars, 28g protein, 15 Est GL.

Photography by Jason Wyche

Sloppy Joes


Keep gluten-free hamburger buns on hand and a stash of ground beef in your freezer, and these flavorful Sloppy Joes can be on the table pronto! Thaw the beef in the fridge the night before or have browned beef in the freezer and you’ll save even more time. Serve with fresh veggies, like celery sticks. Refrigerate leftover filling in a glass bowl, tightly covered, up to 3 days or freeze up to 1 month in a freezer container.

1 pound lean ground beef
½ cup finely diced onion
1 cup ketchup
2 tablespoons red wine vinegar
1 tablespoon yellow mustard
1 tablespoon gluten-free Worcestershire sauce
1 garlic clove, minced
1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon celery salt
-Pinch of ground cloves
4 gluten-free hamburger buns

1. In a large, heavy skillet, cook ground beef until deeply browned and dry, 5 to 7 minutes. (If starting with already cooked and browned ground beef, place it in the skillet.)

2. Add onion, ketchup, vinegar, mustard, Worcestershire sauce, garlic, oregano, chili powder, celery salt and cloves and bring to a boil. Reduce heat to low, stir and simmer, covered, 15 minutes or until the meat is hot and the sauce has blended with the meat. Serve immediately on buns.

Each serving contains 463 calories, 17g total fat, 5g saturated fat, 1g trans fat, 73mg cholesterol, 1291mg sodium, 53g carbohydrate, 5g fiber, 19g sugars, 29g protein, 25 Est GL.

Recipes from 100 Best Quick Gluten-Free Recipes by Carol Fenster. Photography by Jason Wyche. Reprinted by permission of Houghton Mifflin Harcourt.