Easy Gluten Free Steak on Lettuce Recipe

Gluten Free Steak on Lettuce

A perfect lunch or dinner or snack – your choice. Lots of green lettuce topped with strips of steak doused with a tangy oil & vinegar dressing or a Ranch or Creamy Italian. Can’t beat it and you’re sure to be asked for it again, and again.

Cooking time:

15-20 minutes to prepare steak, same on salad but it’s done simultaneously





1 8oz tenderloin or flank steak sliced thin, 2 inch lengths

2.5 quart-sized glass bowl filled with a combination of  washed & dried lettuces (Red or Green leaf, Romaine, Iceberg or use Organic Spring Mix from Earthbound Farms which includes a combination of a dozen lettuces – Red & Green Romaine, Green Oak Leaf, Lollo Rosa, Arugula, Radicchio, etc.)

¼ small red onion cut into slices

¼ red pepper, diced

½ tomato, cubed

¼ cucumber peeled and cut into slices

Dressing (mix together the following):

3 tbl olive oil

1 tsp Good Seasons Italian Salad Dressing (dry powder)

¼ tsp salt (hold if for dietary need)

¼ tsp ground pepper

¼ tsp Garlic Powder

¼ tsp Oregano


Prepare lettuce by adding onion, pepper, tomato and cucumber, set aside.

Prepare dressing, set aside.

Set up your George Foreman Grill (or similar or use a fry pan) and fast grill the steak so that there’s pink showing. Remove, place on paper towel to cool and dry.

Thoroughly mix dressing into salad.

Add steak and gently mix into salad.

Gluten Free Spaghetti & Meatballs

Gluten Free Spaghetti & Meatballs

Pasta, in one form or another, is a staple for us and we couldn’t do without. From pastas with tomato sauce, white sauce or simply spreading it with butter and sprinkling grated cheese, a dish of pasta provides a tasty, nutritious and filling meal so if not already, add pasta to your list of must-haves. (If you plan to prepare this recipe its important to note that it uses Homemade spaghetti sauce and Homemade Meatballs but not having that, you could substitute using a commercial sauce, and another meat.)

Cooking time:

20 minutes for pasta. Sauce and meatballs will be frozen & defrosted




2 cups of Ziti or pound spaghetti

1 8oz container of frozen HomeMade Spaghetti Sauce

4 frozen HomeMade Meatballs

Salt to taste


In a 3 quart pot w/lid add 2 qts cold water and bring to a boil.

At the same time, add the frozen spaghetti sauce and frozen meatballs to a small pan and defrost under low heat. (Add 2 ounces cold water to the pan which will initially prevent the sauce from burning.)

Occasionally, as these are defrosting, carefully stir the contents.

Add the pasta to the boiling water separating to prevent from sticking together.

When pasta is cooked and sauce and meatballs defrosted and hot, either mix everything together or serve separately as some people prefer one way or the other.


Common Gluten Allergy Symptoms in Kids


Gluten Free Stuffed Mushrooms

Gluten Free Stuffed Mushrooms

We didn’t know how well these would be accepted but they fast became a friend of the family. There’s an endless variety of ingredients you can use – by adding shrimp, chopped steak, bacon, different vegetables, etc. and we do just that just about every time, but here are the basics.

Cooking time:

20 minutes preparing stuffing

25 minutes baking


6 stuffed mushroom caps serves 3



stuffed mushroom recipe

6 extra-large mushroom caps

4 tbls butter (or Margarine)

2 tsp Good Seasons Italian Dressing Mix (dry)

½ cup Homemade GF Chicken Broth

1 small onion, chopped

¼ green pepper, chopped

All mushroom stems, finely chopped

2 ounces Homemade GF Bread Crumbs (by volume vs weight)

2 tbls + 1 tbls olive oil

¼ tsp Garlic powder

Dash of salt and pepper



Preheat oven to 350 degrees.

Wash thoroughly, remove mushroom stems and thin film of skin surrounding the outer edge of the stems. To remove stems without breaking the mushrooms, slice in quarters, vertically, then pry out from the base of the stem; they should pop right out.

In a 10″ fry pan add 2 tbls olive oil and butter, melt, sauté onion, pepper and mushroom stems sprinkling with garlic powder, salt & pepper.

Add chicken broth, stir into mix and remove from heat.

Stir in bread crumbs and you should now have a pasty mix.

Fill each mushroom cap evenly with the mix, place on a cookie sheet and bake for 20-25 minutes. During the baking time, drizzle the remaining olive oil over the stuffed caps to prevent them from drying out. Remove from cookie sheet and serve.

Note:  If you are adding other ingredients, which may have to be finely chopped and precooked, do so at step #4. For example, shrimp and steak need to be precooked; chopped cooked ham does not.


Signs of Gluten Intolerance in Toddlers

Gluten Free Ravioli with Sausage

Gluten Free Ravioli with Sausage

Gluten free Cheese ravioli with sausages & peppers? You’d think you’re in the heart of Bologna instead of in your own kitchen. We buy frozen cheese stuffed ravioli from Dietary Specialists who ship contents on dry ice and their packaging is excellent as are their ravioli. This recipe is a treat so sit back with a glass of wine or your favorite beverage and enjoy!

Cooking time:

20-25 minutes




Bring 2 quarts water to a boil, add salt and gently add the ravioli one at a time – being sure to lower the heat to get a slow, steady boil (not rapid). Cook ravioli to Al Dente tenderness stirring softly as they cook so as not to cut or penetrate them causing the cheese filling to spill out.

Tips: Do not cook until soft. Sea salt tends to firm up the pasta and is more flavorful vs. regular salt but both are optional.

In a 12-inch fry pan add the sausages, cook over medium heat for 10 minutes, drain excess fat, lower heat and add garlic, Oregano and peppers. Cook until peppers are tender and sausages are brown throughout.

Add oil and chicken broth to the pan stirring gently over medium heat to make a slurry-type sauce.

Remove ravioli from boiling water, strain in a plastic colander, 5 to each plate, and then smother sausage/pepper mix over ravioli.


Common Gluten Allergy Symptoms in Kids