I often get asked how I come up with gluten-free dinners. For me, dinners are an easy thing, since most of them consist of rice or potatoes, meat and vegetables. My Sunday dinner was one of those easy dinners, so I thought I’d share it in a post.
My husband grilled a whole cut-up chicken, using my Tangy Orange Marinade for Grilled Chicken. I cooked some zucchini and yellow squash in butter on medium until done, along with some whole mushrooms, which I sautéed in butter. In the oven I baked thin sliced potatoes in a pan lined with butter, then sprinkled with seasoning salt, and baked at 400 degrees until golden brown.
Since I had some fresh apples, I decided to make some Fresh Apple Crisp. This was my one dish made with a gluten-free ingredient, and I knew it was a big success when my husband who is the only non-celiac in our house said to me, “This is the best apple crisp I have ever had!”