Pratt Family Gluten-Free & Dairy-Free Main Dishes Recipes

The Pratt Family Allegy Free Cookbook and Resources
More Main Dishes

Note: We use rice milk.  You can substitute with other milks.

Updated 10/8/04
Links
Perdue Farms - Cooking Chicken: Cooking Times & Temperatures, other meats, etc.
Potato-Skin Toxins, and How to Lower Your Risks

Bread Crumbs / Popcorn Crumbs Updated 2/5/05

Meal Ideas

Throw It Together Meal
New 6/1/04
Use the following foods: cooked lentils or beans; mashed potatoes, cut up potatoes or rice; vegetables; (meat); etc. 
Have family members put the foods they want on their plates.
Note: I usually use ground beef, instant potatoes (sometimes mashed potatoes) or rice, and vegetables.

Bean Burritos
Place some beans, meat, lettuce, etc. onto some burritos or dinner crepes.  Roll up.  Serve with corn chips, etc.

Crockpot Meal
Cook pork, beef roast, etc. in a crockpot.  Place some vegetables in with the meat (e.g. potatoes, carrots, etc.)  Season with salt, etc.

Meat Dinner
Baked chicken / other meat.  Eat the meat with: baked/mashed potatoes or rice, vegetables, beans, etc.


Recipes

Broccoli Chicken Enchiladas
gluten-free; wheat-free; dairy-free; casein-free; milk-free; soy-free; egg-free

1 to 1 1/2 cups cooked & cut chicken
    (Reserve the broth from the cooked or boiled chicken used when baking or boiling in water.)
2 1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup corn starch
5 1/2 to 6 cups liquid (1/2 cup cold water; 1 cup rice milk; 4-4 1/2 cups reserved chicken broth; and GFCF rice milk)
    Note: You can use a cup more rice milk, just reduce the amount of broth.
3 cups broccoli
24 corn tortilla shells

Cook the broccoli.  In a large wok pan, add the salt, garlic powder, and corn starch.  Add the water.  Mix.  Slowly add the remainder of the liquid (stirring each time).  Let thicken (mixing continually).  Add the broccoli.  Mix.  Tear the corn tortilla shells into large pieces.  Place into the sauce.  Cook for about 10 minutes on medium heat or most of the liquid has absorbed.

Notes:
If you like, you can add chili seasoning mix.
You can use about 2 cups of other vegetables or beans (or a mixture of vegetables and beans) instead of the broccoli.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Microwave Cabbage Meatloaf Balls
New 5/16/04

gluten-free; wheat-free; dairy-free; casein-free; milk-free; soy-free; corn-free; tomato-free

1 pound ground beef, turkey, or chicken
1 cup chopped cabbage
1/4 teaspoon basil (Grind between your fingers.)
1/8 teaspoon ground garlic
1/2 teaspoon salt
2 tablespoons brown sugar
1/2 teaspoon GFCF Worcestershire Sauce or other GFCF sauce (We use Lea & Perrins Worcestershire Sauce.)
1 cup water
1 egg
2/3 cup potato flakes

Place the ground meat in a mixing bowl.  Add the cabbage, basil, garlic, salt, brown sugar, Worcestershire sauce, water, egg and potato flakes.  Mix.  Form into 6 balls.  Place in a 8"x8"glass cake pan.  Cook in the microwave for about 13 minutes or until the meat is no longer pink.  (It is darker on the outside of the meat when it is done.)

Copyright © 2004 Barbara Pratt.  All rights reserved.

Chicken / Beef Rice Skillet

1 to 1 1/2 cups cut up chicken or beef roast
2 1/4 cup uncooked short grain white rice (We use Calrose rice.)
2 cups vegetables
1/4 cup unsalted GFCF margarine
1 1/4 cup GFCF rice milk
2 3/4 cups chicken or beef broth (reserve liquid)
1 1/8 to 1 1/4 teaspoons salt

Cook or boil the chicken in water.  If using beef, cook in a crock pot or in the oven with water.  Cook rice. If using frozen or fresh vegetables, cook.  In a large pan, add margarine, milk, broth and salt.  Let it come to a boil.  Add rice, vegetables, and meat.  Let simmer until the liquid is absorbed.

New 5/12/04
Hamburger Gravy over Potatoes, Rice, or Noodles
1/2 ground beef
Potatoes, rice, or GF noodles
1/3 cup rice flour
2 1/2 to 3 cups broth (boiled or cooked from meat) or GFCF rice milk (or other substitutes)
1/2-1 teaspoon salt
2 tablespoons GFCF margarine (Omit if using meat broth.)

Brown ground beef.  Drain excess fat.  Rinse.  Add the broth (or milk) and salt to a large non-stick pan.  Add flour.  Stir using a slotted spoon or fork.  Turn the burner onto about medium heat.  (If using milk, warm up some and add the margarine.)  Stir until thickened.  Place the ground beef into the sauce.  Stir.  Serve over potatoes, rice, or noodles.  Serve vegetables on the side.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Hamburger Gravy and Vegetables over Rice / Noodles / Potatoes
New 10/8/04

1/2 pound ground beef
1 1/2 uncooked rice or 12 ounces pasta
1/2-1 teaspoon salt
1/3 cup rice flour
1/2 cup GFCF rice milk (or other substitutes)
2 cups beef, chicken, pork or other meat broth (boiled or cooked from meat)
1-14 to 15 ounce drained canned vegetables (French style green beans, whole corn, etc.) or 2 cups vegetables

Cook rice or pasta according to the directions on the package.  If using noodles, drain the noodles.

Brown ground beef.  Drain excess fat.  Rinse.  Add salt, milk, and meat broth to a large non-stick pan.  Add flour.  Stir using a slotted spoon or fork.  Turn the burner onto about medium heat.  Stir until thickened.  Add meat and drained vegetables. Serve over rice or noodles.  

Note: If this is for young children, you can served the meat on the side.

Copyright © 2004 Barbara Pratt.  All rights reserved.

New 6/1/04
Hamburgers / Turkey Burgers on Waffles
Place the condiments you would like on two waffles.  Place the hamburger or turkey burger on the waffle. Add lettuce, etc. on top of the meat.  Serve with fries, rice, etc.

New 5/11/04
Quick Empanada Roll ups / Crepes
(If you can't handle that much fat, when frying breads, try this instead.)

gluten-free; wheat-free; dairy-free; casein-free; milk-free; soy-free; corn-free

1/8 teaspoon ground oregano
3/8 teaspoon salt (heaping 1/4 tsp.)
1/8 teaspoon garlic powder
1 tablespoon sugar
1/4 cup water
1/2 pound ground beef
2 eggs (optional)
Raisins
Other ingredients (black olives, etc.)
Crepes/Tortillas

Cook the crepes according to the recipe.

Brown ground beef.   Drain excess fat.  Add oregano, salt, garlic powder and sugar.  Add the water.  Stir.  Cook over medium heat.  Cook until the water has disappeared.  Mix.  Have each person place the meat mixture and other ingredients (raisins, eggs, etc.) on the crepes/tortillas.   Roll them up or fold them up.

Note: This is messy so use a fork to eat the food that falls out.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Farmers Meal / Breakfast

5-6 medium potatoes (or left over potatoes)
1/4 cup GFCF margarine
8 large eggs
1 to 1 1/2 cups GFCF cooked and diced ham
1 1/8 teaspoon salt

Cook the potatoes (or use left over potatoes).  On a medium to medium-high burner, place margarine and salt in a non-stick frying pan.  Melt.  Add potatoes.  Cook until potatoes are warm.  Add the ham.  Mix.  Add the eggs to potatoes.  Stir until everything is mixed  and eggs are completely cooked.  Serve.

Copyright © 2001-2004 Barbara Pratt.  All rights reserved.

Meat Soup (Chicken / Beef Noodle Soup, Chicken / Beef Rice Soup, etc.)

This recipe makes a lot of soup.

About 1 1/4 pounds of chicken, beef, etc. (diced)
About 5 1/2 - 6 cups cubed potatoes (I use russet potatoes but sweet potatoes or yams would work too.)
1 1/2 cups diced carrots or other vegetables or mix vegetables
6 cups water
1 + cup water
1 1/2 teaspoon salt
Cooked: Rice Sticks, GF Noodles, or rice

Note: You can use less potatoes and add more vegetables to this recipe.

In a large pot, add about 6 cups of water.  Let boil.  Add salt, carrots, potatoes, or other vegetables.  (You might want to cook vegetables that take longer ahead of time in another pot-e.g. carrots.)  Let cook for awhile.  Add diced meat.  Add a cup or more water if needed.  Simmer until vegetables and meat are cooked.  Serve over rice sticks, noodles, or rice.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Peach-Pineapple Vegetables and Meat over Rice/Noodles/Potatoes
Added 10/1/04

gluten-free; wheat-free; dairy-free; casein-free; milk-free; soy-free; egg-free; can be corn-free

2 to 3 cups cooked and diced: chicken, pork, or beef (Cook in water and reserve the broth from the cooked or boiled meat.)
2 cups mixed vegetables (or other vegetables)
1 cup canned lite peaches (blend)
20 ounce can pineapple: tidbits; whole, chunks (drained & reserve juice)
2 cups meat broth (Use the reserved meat broth.)
1/4 cup potato starch, corn starch, other GF starch
1/4 cup granulated sugar
1/2 teaspoon salt
2 1/4 cups uncooked rice/cooked potatoes/GF noodles

Cook meat in water.  Cook vegetables.  Blend peaches.  Drain pineapple.  In a large wok style pan, add the pineapple juice, blended peaches, sugar, salt, and starch.  Mix.  Turn buner onto about medium temperature.  Slowly add the broth; stirring each time.  Let thicken.  Add vegetables, meat and pineapple.  Mix.  Serve over rice, potatoes, or GF noodles.  (You can serve breans or lentils on the side.)

Copyright © 2004 Barbara Pratt.  All rights reserved.

Pineapple-Vegetables and Meat over Rice/Noodles/Potatoes
Added 3/28/04
Revised 8/25/04

gluten-free; wheat-free; dairy-free; casein-free; milk-free; soy-free; egg-free

2 to 3 cups cooked and diced: chicken, pork, or beef (Cook in water and reserve the broth from the cooked or boiled meat.)
2 cups vegetables
20 ounce can pineapple: tidbits; whole, chunks (drained & reserve juice)
3 cups meat broth (Use the reserved meat broth.)
1/3 cup potato starch, corn starch or other GF starches
1/3 cup GF granulated or brown sugar
1/2 teaspoon salt
2 1/4 cups uncooked rice/cooked potatoes/GF noodles

Cook meat in water.  Cook vegetables.  Drain pineapple.  In a large wok style pan, add the pineapple juice, sugar, salt, and starch.  Mix.  Turn buner onto about medium temperature.  Slowly add the broth; stirring each time.  Let thicken.  Add vegetables, meat and pineapple.  Mix.  Serve over rice, potatoes, or GF noodles.  (You can serve beans or lentils on the side.)

Copyright © 2004 Barbara Pratt.  All rights reserved.

Sandwiches
Mix tuna, chicken, etc. with GFCF Miracle Whip or mayonnaise.  Add some water so you don't have as much fat in the mixture.  (You can add some salt.)  Place on waffles, bread, flatbread, crepes, or corn tortillas.

Stew
gluten-free; wheat-free; dairy-free; milk-free; casein-free; soy-free; egg-free

Note: I created this recipe on March 23, 2004.  This is for the smaller crock pot.

1/4-1/3 cup potato starch (Can be omitted.)
6 cups water
1 1/4 cups diced carrots (or other vegetables)
1 cup mixed vegetables (or other vegetables)
4 cups chopped (not too small) potatoes (about 5-6 medium potatoes)
2 cups pork cut into about 1 inch pieces (about 1 1/4 to 1 1/2 pounds)
1 1/4 to 1 1/2 teaspoons salt
1/8 to 1/4 teaspoon whole basil (grind between your fingers); optional

Place the water, starch and salt into the crock pot.  (Add basil if you like.)  Mix.  Add the vegetables and meat.  Stir.  Cook on high for about 3 1/2-4 1/2 hours or on low for about 7-8 hours.

Taco Salad
New 5/27/04

Ground Beef
Lettuce
Corn Chips
Kidney or Pinto Beans
Other toppings
Salt; to season

Brown the ground beef.  Drain excess fat. Add some salt to the meat and stir.  Serve with: corn chips, lettuce,  beans, etc.
 
Tacos
Place some (seasoned) meat: ground beef, chicken, etc., lettuce, etc. on taco shells. 
You can place them on half of dinner crepes or corn tortillas.  Fold in half.
Serve with corn chips, refried beans, etc.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Tuna & Peas over Potatoes
gluten-free; wheat-free; dairy-free; milk-free; casein-free; soy-free; egg-free; corn-free

For Gravy Mixture:
3/4 teaspoon salt
1/4 cup rice flour
2 tablespoons GFCF margarine (can be omit)
1 1/4 cup broth (from boiled chicken or pork)
1 cup GFCF rice milk
2 cups drained canned peas (or other vegetables)
1-6 ounce can tuna in water; undrained

For Potato Mixture:
3 3/4 cups potato flakes
4 1/4 cups water
1 1/2 cups GFCF rice milk

Note: You can fill a 9"x13" glass cake pan, about half full, with mashed potatoes (instead of using instant potatoes).

Place the chicken broth and salt in a wok style pan.  Add flour and mix.  Turn the burner on and add the margarine and slowly add the milk.  Mix.  Stir until thickened.  Add the tuna and vegetables.  Place the water and milk in a large saucepan.  Add the potato flakes.  Place the potatoes in a glass cake pan.  Add the gravy mixture to the potato mixture.   Mix.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Gravies/Sauces
New 5/12/04

Meat Gravy
 1/3 cup brown rice flour
2 1/2 cups broth (boiled or cooked from meat)
3/4 to 1 teaspoon salt *
1 tablespoon GFCF margarine (optional)

Makes about 2 1/4 cups

Add the broth and salt to a large non-stick pan.  Add the rice flour.  Stir.  Turn the burner onto about medium heat.  Stir until thickened.  (Add margarine.)  Serve over potatoes, rice, or noodles.

* Use more salt if you are going to put the gravy/sauce over rice or noodles.  Also, you can use less salt.

Copyright © 2004 Barbara Pratt.  All rights reserved.

White Sauce / Milk Gravy
1/3 cup brown rice flour
2 1/2 cups GFCF rice milk (or other substitute)
3/4 to 1 teaspoon salt *
2 tablespoons GFCF margarine

Makes about 2 1/4 cups

Add the milk and salt to a large non-stick pan.  Add the rice flour.  Stir.  Turn the burner onto about medium heat.  Warm up some and add the margarine.  Stir until thickened. Serve over potatoes, rice, or noodles.

* Use more salt if you are going to put the gravy/sauce over rice or noodles.  Also, you can use less salt.

Copyright © 2004 Barbara Pratt.  All rights reserved.


Other Recipes & Ideas on My Other Pages
Barbecue (BBQ) Meat
Beef Enchiladas with homemade taco seasoning
Chicken Enchiladas with homemade taco seasoning (This is another version.)
Burritos, Tacos and Tostadas with homemade taco seasoning
Chili Use a homemade chili powder recipe.  I'm not sure if canned beans are gluten-free so if they are not, make your own beans.
A can of gluten-free Hormel Chili mixed with about 4-5 corn tortillas.  Warm up in the microwave or on the stove.  (We use the "Less Sodium" one.  It isn't listed on their web site as gluten-free but I called on 12/22/03 and it is gluten-free.)
Gravy over Potatoes, rice, cornbread, biscuits, etc.
    (Add 1/2 cup ground beef or about 1 cup chicken to the gravy.)
    Use 3 tablespoons potato starch, 1/4 cup acceptable unsalted margarine, and 1 heaping teaspoon salt.
    Use 1/4-1/3 cup rice flour for 2 cups of liquid, 1/4 cup acceptable unsalted margarine, and a heaping 1 teaspoon of salt.  (Use 1/3 cup flour for a thick gravy.)
Meat, Potatoes/Rice/Beans, and vegetables
Omelets
Ovenless Rice Casserole Omit the crackers and use a gluten-free seasoning salt or use half the amount of salt to replace the seasoning salt (if it isn't gf).
Potato Pancakes
Pineapple Fried Rice
Potato Salad Use gf ingredients.
Spaghetti with Meat (Use gf noodles or rice sticks.)
Spaghetti Sauce (GF) & Ground Beef over Diced or Mashed Potatoes and Vegetables (Zucchini, Broccoli or other Salted Vegetable)
Sweet and Sour Chicken, Turkey, or Pork (with Vegetables)
Sweet and Sour Chicken or Country Style Spareribs
Tater Tot Casserole (Note: Use gf tater tots.  Whole Foods and Inland Valley Tater Puffs are gluten-free.)
    Instead of flour, use about 2 tablespoons of corn starch, potato starch, etc.

Some of these recipes are on my dairy-free recipe pages but I have to adapt them still.
Rice & BBQ (gf) chicken
Beef & Broccoli
Chicken Soup
Pineapple Enchiladas


All Recipes are:
Copyright © 2004 Barbara Pratt.  All rights reserved.