40+ Easy Friday Gluten-Free Affordable Recipes You’ll Love

When it comes to preparing meals for the week, Fridays are often a time for both relaxation and a bit of culinary creativity.

After a busy workweek, we want something delicious, but also affordable and simple to make—especially if you’re following a gluten-free diet.

Fortunately, gluten-free recipes can be just as flavorful and satisfying as traditional ones, without breaking the bank.

In this blog article, we’ll explore 40+ gluten-free recipes perfect for a Friday night meal.

Whether you’re craving something hearty like a stew, light like a salad, or indulgent like a pizza, we’ve got you covered.

These affordable recipes require minimal ingredients, yet pack a punch in flavor and texture.

So, gather your kitchen staples and get ready to try some new favorites that won’t stretch your budget or your time.

40+ Easy Friday Gluten-Free Affordable Recipes You’ll Love

As you head into the weekend, these 40+ gluten-free, affordable recipes are perfect for taking the stress out of your Friday night dinner routine.

From cozy casseroles to vibrant salads, there’s something for every craving.

Not only are these meals budget-friendly, but they also offer plenty of variety, ensuring your gluten-free meals are never dull.

Whether you’re cooking for one or feeding a family, these recipes make it easier than ever to enjoy a delicious, gluten-free meal without the hassle.

So next Friday, skip the takeout and treat yourself to a homemade, affordable, and flavorful gluten-free meal.

You’ll save money, eat healthier, and most importantly, enjoy every bite!

Gluten-Free Veggie Stir-Fry with Rice Noodles

This gluten-free veggie stir-fry with rice noodles is a colorful, satisfying dish that combines fresh vegetables with tender rice noodles and a savory stir-fry sauce. It’s quick to prepare, affordable, and packs in a lot of nutrients from the vegetables. Whether you’re cooking for one or serving the whole family, this meal is versatile and perfect for a Friday night dinner.

Ingredients:

• 8 oz rice noodles
• 1 tbsp sesame oil
• 1 small onion, thinly sliced
• 1 red bell pepper, julienned
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 2 carrots, julienned
• 2 cloves garlic, minced
• 2 tbsp gluten-free soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 tbsp fresh cilantro (optional)

Instructions:

1. Cook the rice noodles according to the package instructions, then drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium heat. Add the onions and cook until softened, about 2 minutes.
3. Add the garlic, bell pepper, zucchini, carrots, and broccoli. Stir-fry for 5–7 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, honey, and rice vinegar.
5. Add the cooked noodles to the pan with the vegetables and pour over the sauce. Toss everything together until well-coated and heated through.
6. Sprinkle with sesame seeds and fresh cilantro before serving.

This gluten-free veggie stir-fry with rice noodles is a perfect Friday dinner option, offering a balance of textures and flavors with the tender noodles and crisp vegetables. It’s a budget-friendly meal that can easily be customized with any vegetables or proteins you have on hand, making it both a versatile and nutritious choice. The simple stir-fry sauce elevates the dish, while the sesame seeds and cilantro provide a lovely finishing touch.

Gluten-Free Chickpea Curry

This gluten-free chickpea curry is a warm, hearty dish that is ideal for a Friday night meal. With creamy coconut milk and aromatic spices, it’s a filling and flavorful option that’s both affordable and nutritious. The chickpeas provide a great source of plant-based protein, making it a satisfying meal on its own or paired with gluten-free rice.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or gluten-free naan, for serving

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
2. Add the garlic and grated ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and cinnamon. Cook for 1–2 minutes, allowing the spices to bloom.
4. Add the chickpeas, diced tomatoes, and coconut milk to the pot. Stir to combine, then bring the mixture to a simmer.
5. Let the curry simmer for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
6. Season with salt and pepper to taste, and serve over cooked rice or with gluten-free naan. Garnish with fresh cilantro.

This chickpea curry is an affordable, gluten-free option that’s perfect for a Friday dinner. The combination of spices creates a rich, warming flavor profile, while the coconut milk brings a creamy texture that balances the heat. It’s not only a filling and satisfying meal, but also a great way to incorporate plant-based proteins into your diet. This curry can be made in large batches and is ideal for meal prep or leftovers throughout the week.

Gluten-Free Baked Sweet Potato Fries

Baked sweet potato fries are an easy, gluten-free side dish that’s both nutritious and delicious. With crispy edges and a soft center, these fries make the perfect accompaniment to any meal, from burgers to chicken. Plus, they’re super simple to make and cost-effective, making them a great choice for a relaxed Friday night.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the fries in a single layer on the prepared baking sheet.
4. Bake for 25–30 minutes, flipping halfway through, until the fries are golden and crispy.
5. Remove from the oven and garnish with fresh parsley before serving.

These baked sweet potato fries are a fantastic gluten-free side that’s both easy to prepare and packed with flavor. The natural sweetness of the sweet potatoes paired with the smoky paprika and garlic powder creates a satisfying dish that will quickly become a family favorite. Whether served alongside a main dish or enjoyed as a snack, they are an affordable and nutritious choice for a stress-free Friday evening. Plus, they’re customizable with different spices and herbs, so you can make them your own.

Gluten-Free Lentil Tacos

These gluten-free lentil tacos are a delicious and budget-friendly twist on traditional tacos. The lentils are cooked in a savory blend of spices and served in gluten-free tortillas, making them a hearty, protein-packed meal. With plenty of fresh toppings and customizable fillings, these tacos are perfect for a satisfying Friday night dinner that’s both healthy and flavorful.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cayenne pepper (optional)
• 2 cups vegetable broth
• Salt and pepper, to taste
• 8 gluten-free corn tortillas
• Toppings: diced tomatoes, shredded lettuce, avocado slices, cilantro, lime wedges

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the garlic and cook for another minute, then stir in the cumin, chili powder, paprika, and cayenne pepper (if using).
3. Add the lentils and vegetable broth to the pot, bring to a boil, then reduce heat to low. Simmer for 25-30 minutes, or until the lentils are tender and the liquid has mostly absorbed.
4. Season with salt and pepper to taste.
5. While the lentils cook, warm the gluten-free tortillas in a dry skillet or microwave.
6. Assemble the tacos by spooning the lentil mixture into the tortillas and topping with your favorite toppings.

These gluten-free lentil tacos are a great alternative to meat-based tacos, offering a satisfying texture and bold flavors from the spices. The lentils are full of protein and fiber, making them a nutritious and filling option for a Friday night meal. The taco fillings are easily customizable, so you can add your favorite toppings to create a meal that suits your taste. Not only are these tacos delicious, but they are also an affordable and healthy choice that the whole family will enjoy.

Gluten-Free Stuffed Bell Peppers

Gluten-free stuffed bell peppers are a wholesome and satisfying dish filled with a delicious mixture of quinoa, vegetables, and seasonings. This easy-to-make recipe is a great way to enjoy a healthy and filling meal without spending too much. The peppers add a burst of color and flavor, making this a perfect dish for a colorful Friday night dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional for a non-vegan version)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, pressing it down gently to pack it in.
4. If using cheese, sprinkle the shredded cheese over the top of each stuffed pepper.
5. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Remove from the oven, garnish with fresh cilantro, and serve.

These gluten-free stuffed bell peppers are a colorful and nutritious option for a Friday night dinner. The quinoa and black beans provide protein and fiber, while the spices bring a comforting and satisfying flavor. This recipe is highly customizable, allowing you to swap out the quinoa for rice or add in other vegetables. Whether you enjoy them with or without cheese, these stuffed peppers are a healthy and affordable choice that will fill you up and satisfy your taste buds.

Gluten-Free Baked Chicken Tenders

Gluten-free baked chicken tenders are a healthier take on the classic crispy chicken fingers. Coated with a flavorful blend of gluten-free breadcrumbs and seasonings, these tenders are baked to perfection, offering a crispy exterior and tender, juicy interior. Serve them with your favorite dipping sauce for a family-friendly and affordable Friday night dinner.

Ingredients:

• 1 lb chicken tenderloins
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 large eggs, beaten
• Olive oil spray (or melted butter)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
2. In a shallow dish, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, paprika, oregano, salt, and pepper.
3. Dip each chicken tenderloin into the beaten eggs, then coat it with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs stick.
4. Place the coated chicken tenders on the prepared baking sheet, then lightly spray or brush with olive oil or melted butter.
5. Bake for 20-25 minutes, flipping the tenders halfway through, until golden brown and fully cooked through.
6. Serve with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.

These gluten-free baked chicken tenders are a healthier, easy-to-make alternative to the deep-fried version. With a crispy exterior and juicy chicken inside, they’re sure to satisfy your cravings for comfort food. This recipe is perfect for a casual Friday night dinner and can be paired with a side of roasted vegetables or a simple salad. Not only are these tenders delicious, but they’re also an affordable and nutritious option the whole family will enjoy. Plus, they’re easy to make in large batches for meal prep throughout the week.

Gluten-Free Zucchini Fritters

Gluten-free zucchini fritters are a light and crispy dish that’s perfect for a Friday night. These fritters are made with fresh zucchini, gluten-free flour, and simple seasonings, making them a delicious and nutritious option that’s both affordable and easy to prepare. Whether served as a snack or a side dish, these fritters are a great way to enjoy vegetables in a fun and flavorful way.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup grated Parmesan cheese (optional)
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Olive oil for frying
• Fresh parsley, chopped (for garnish)

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out any excess moisture.
2. In a large bowl, combine the grated zucchini, gluten-free flour, Parmesan cheese (if using), egg, garlic, oregano, salt, and pepper. Mix until everything is well combined.
3. Heat a little olive oil in a frying pan over medium heat. Scoop 2-3 tablespoons of the zucchini mixture and form it into a patty. Place it in the pan and flatten slightly.
4. Cook the fritters for 3-4 minutes per side, or until golden brown and crispy.
5. Remove from the pan and drain on a paper towel. Garnish with fresh parsley before serving.

These gluten-free zucchini fritters are a great way to enjoy zucchini in a crispy, savory form. They’re quick and easy to make, and the combination of Parmesan and garlic adds a burst of flavor. Whether served as a snack, appetizer, or side dish, these fritters are a crowd-pleasing and budget-friendly option for your Friday night meal. Plus, they are a wonderful way to incorporate more vegetables into your diet without compromising on taste.

Gluten-Free Baked Salmon with Lemon and Dill

This gluten-free baked salmon with lemon and dill is a light, healthy, and delicious option for a Friday night dinner. The salmon is baked with fresh lemon slices, dill, and a touch of olive oil, creating a flavorful and aromatic dish. It’s an affordable way to enjoy a fish dinner that’s packed with protein and omega-3 fatty acids, making it both nutritious and satisfying.

Ingredients:

• 4 salmon fillets (about 4 oz each)
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Top each salmon fillet with a few slices of lemon and a sprinkle of fresh dill.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve with a side of roasted vegetables or a simple salad.

This baked salmon recipe is simple yet full of flavor, offering a light yet satisfying meal for your Friday night. The combination of lemon and dill enhances the natural flavor of the salmon, making it a refreshing and healthy dish. The best part is that it’s quick to prepare and requires only a few ingredients, making it a perfect option for a last-minute dinner. Serve it with your favorite side dishes, and you have a well-rounded, affordable, and nutritious meal.

Gluten-Free Veggie Pizza

This gluten-free veggie pizza is a fun and customizable meal that’s perfect for a Friday night. The gluten-free crust is topped with a variety of fresh vegetables, mozzarella cheese, and a simple tomato sauce, creating a satisfying pizza that’s packed with flavor and nutrients. Whether you’re serving it for a family dinner or enjoying it as a casual meal, this veggie pizza is both affordable and delicious.

Ingredients:

• 1 gluten-free pizza crust (store-bought or homemade)
• 1/2 cup tomato sauce (gluten-free)
• 1 cup shredded mozzarella cheese (or dairy-free alternative)
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1/2 zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/2 tsp dried oregano
• 1 tbsp olive oil (for drizzling)

Instructions:

1. Preheat your oven to 425°F (220°C). If using a store-bought gluten-free pizza crust, follow the package instructions for preheating.
2. Spread the tomato sauce evenly over the gluten-free pizza crust.
3. Sprinkle the shredded mozzarella cheese over the sauce.
4. Arrange the sliced bell pepper, onion, zucchini, cherry tomatoes, and black olives on top of the cheese.
5. Sprinkle with dried oregano and drizzle with olive oil.
6. Bake the pizza in the oven for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.
7. Remove from the oven, slice, and serve.

This gluten-free veggie pizza is an easy and customizable meal that’s perfect for a Friday night when you’re craving pizza but want to keep it light and healthy. The combination of fresh vegetables adds a burst of color and flavor, while the gluten-free crust makes it accessible for those with dietary restrictions. You can swap out the toppings for whatever you have on hand, making this pizza a versatile and budget-friendly option. It’s a fun meal to enjoy with family or friends and is sure to be a crowd-pleaser.

Gluten-Free Sweet Potato and Black Bean Chili

This gluten-free sweet potato and black bean chili is a hearty and flavorful dish that’s both affordable and nutritious. Packed with tender sweet potatoes, protein-rich black beans, and a mix of spices, this chili is perfect for warming up on a chilly Friday night. It’s a great meatless option that’s satisfying and can easily be made in a large batch for leftovers throughout the week.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
2. Add the garlic and cook for another minute, then stir in the cumin, chili powder, smoked paprika, salt, and pepper.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low.
4. Cover and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Taste and adjust the seasonings if necessary. Garnish with fresh cilantro before serving.

This sweet potato and black bean chili is a nutritious, comforting, and affordable dish that’s perfect for a cozy Friday night dinner. The combination of sweet potatoes and black beans makes for a filling, protein-packed meal that is both satisfying and delicious. With its blend of spices, this chili has a depth of flavor that is sure to please anyone, and it’s easy to make in large quantities for meal prep. Serve it with a side of gluten-free cornbread or over a bed of rice for a complete meal.

Gluten-Free Eggplant Parmesan

Gluten-free eggplant parmesan is a flavorful and comforting dish that offers all the deliciousness of the classic recipe but without the gluten. The eggplant is breaded in a gluten-free mixture and baked to a crispy golden brown, then topped with marinara sauce and melted cheese. It’s a simple, healthy twist on a traditional favorite, perfect for a filling Friday night dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 2 large eggs, beaten
• 2 cups marinara sauce (gluten-free)
• 1 1/2 cups shredded mozzarella cheese
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the gluten-free breadcrumbs, Parmesan cheese, oregano, and garlic powder.
3. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs stick.
4. Place the breaded eggplant slices on the prepared baking sheet. Drizzle with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. In a baking dish, layer the baked eggplant slices with marinara sauce and shredded mozzarella cheese.
6. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve hot with fresh basil or a side salad.

Gluten-free eggplant parmesan is a deliciously crispy and cheesy dish that brings comfort food to your table without the gluten. The eggplant retains its texture while the breadcrumb coating adds the perfect crunch. This dish is a great way to enjoy a classic Italian meal that is satisfying and easy to prepare. The marinara sauce and melted mozzarella cheese make each bite indulgent, while still being healthy and gluten-free. Serve it with a side of gluten-free pasta or a green salad for a complete, affordable meal.

Gluten-Free Quinoa Salad with Chickpeas and Avocado

This gluten-free quinoa salad with chickpeas and avocado is a refreshing and wholesome dish that’s perfect for a light Friday night meal. Packed with protein-rich quinoa, creamy avocado, and fiber-filled chickpeas, it’s a nutritious option that is both satisfying and easy to prepare. With a zesty lemon dressing, this salad is a great way to enjoy a healthy, budget-friendly meal without compromising on flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 avocado, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions, then let it cool to room temperature.
2. In a large bowl, combine the cooked quinoa, chickpeas, avocado, cucumber, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to 2 days.

This gluten-free quinoa salad with chickpeas and avocado is a light yet filling dish that is perfect for a healthy Friday night meal. The quinoa and chickpeas provide protein, while the avocado adds a creamy texture and healthy fats. The zesty lemon dressing ties everything together, making this salad refreshing and flavorful. It’s also highly customizable—feel free to add other vegetables or proteins based on what you have on hand. This salad is not only affordable but also easy to make, making it an ideal choice for a quick and nutritious dinner.

Gluten-Free Veggie Stir-Fry with Tofu

This gluten-free veggie stir-fry with tofu is a colorful and nutritious meal that’s both satisfying and quick to make. Packed with fresh vegetables like bell peppers, broccoli, and carrots, along with crispy tofu, this stir-fry is both light and flavorful. It’s served with a gluten-free soy sauce and a touch of honey for sweetness, making it an easy yet delicious dish to enjoy at home on a Friday night.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp gluten-free soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 1 tbsp sesame seeds (optional)
• Cooked rice or noodles for serving

Instructions:

1. Press the tofu for 10-15 minutes to remove excess moisture, then cut it into cubes.
2. In a small bowl, whisk together the gluten-free soy sauce, honey, and sesame oil. Set aside.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden brown and crispy. Remove from the pan and set aside.
4. In the same pan, add the onion, bell pepper, broccoli, and carrot. Cook for 4-5 minutes, or until the vegetables are tender but still crisp.
5. Add the garlic and ginger, and cook for an additional minute, stirring frequently.
6. Return the tofu to the pan, pour the sauce over the mixture, and toss to coat. Cook for another 2-3 minutes until everything is heated through.
7. Serve the stir-fry over rice or noodles, and sprinkle with sesame seeds if desired.

This gluten-free veggie stir-fry with tofu is a healthy, quick, and flavorful dinner that’s perfect for a Friday night. The tofu provides a good source of protein, while the fresh vegetables add a burst of color and nutrition. The gluten-free soy sauce and honey-based sauce tie the dish together with just the right amount of sweetness and savory flavor. It’s an affordable meal that’s easy to customize with any vegetables or sauces you have on hand, making it a versatile option for any night of the week.

Gluten-Free Chicken and Sweet Potato Sheet Pan Dinner

This gluten-free chicken and sweet potato sheet pan dinner is a one-pan wonder that makes for an easy and affordable Friday night meal. With juicy chicken thighs, roasted sweet potatoes, and a simple seasoning blend, this dish is both comforting and healthy. The best part is that it’s incredibly easy to make and cleanup is a breeze, making it an ideal option when you want a no-fuss, flavorful dinner.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, salt, and pepper.
3. Drizzle the olive oil over the chicken thighs and sweet potato cubes. Sprinkle the seasoning mix evenly over both.
4. Arrange the chicken thighs and sweet potatoes on the baking sheet in a single layer.
5. Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender.
6. Remove from the oven and garnish with fresh parsley before serving.

This gluten-free chicken and sweet potato sheet pan dinner is the perfect meal for a hassle-free Friday night. The combination of roasted chicken and sweet potatoes is simple yet satisfying, and the seasoning blend adds plenty of flavor without requiring a lot of effort. It’s a one-pan meal, which means less cleanup, making it an easy go-to recipe for busy weeknights. Plus, it’s a healthy, budget-friendly option that’s filling enough to keep you satisfied without overindulging.

Gluten-Free Stuffed Bell Peppers

Gluten-free stuffed bell peppers are a delicious and nutritious meal that can be prepared in under an hour. These peppers are filled with a savory mixture of quinoa, black beans, corn, and spices, creating a hearty and flavorful filling that is both gluten-free and vegan-friendly. They’re a great way to use up pantry staples, and they make a fun and colorful addition to your Friday night dinner spread.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional, for topping)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir until everything is well mixed.
3. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack them.
4. Place the stuffed peppers in a baking dish and cover with aluminum foil.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. If using cheese, remove the foil and sprinkle the shredded cheese on top of the stuffed peppers. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

These gluten-free stuffed bell peppers are a fun and colorful way to enjoy a nutritious meal. The combination of quinoa, black beans, and corn creates a satisfying filling that’s packed with protein and fiber, making it perfect for a healthy Friday night dinner. They’re also highly customizable—add more vegetables or spices to suit your taste. With their vibrant colors and delicious flavors, these stuffed peppers are sure to be a hit with everyone at the table. Plus, they’re affordable and easy to prepare, making them a great go-to meal for busy nights.

Note: More recipes are coming soon!