Gluten-Free Main Dish Recipes

Try our favorite gluten-free main dish recipes!

Sumptuous Gluten-Free Crepes. Yes….Crepes!!!

Seafood Crepes
 
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A gluten-free crepe that will actually roll up? What??? Yes! Gluten-Free Prairie Pancake and Waffle Mix also makes an unbelievable crepe. They can even be made ahead and reheated before adding the mixture
Author:
Recipe type: Main Dish
Cuisine: Seafood Crepes
Serves: 8 filled crepes
Ingredients
  • SEAFOOD CREPES
  • 3 tablespoons butter
  • 6 medium mushrooms, chopped
  • 3 tablespoons chopped parsley, sliced
  • 4 cups cooked lobsters, crab, scallops shrimp, chopped into bite sized pieces
  • 8 ounces cream cheese, room temp and cut into cubes
  • ⅓ cup half-and-half
  • 2 tablespoons sherry wine (optional)
  • 1 cup white cheddar cheese, shredded
  • ¼ cup chopped green onion (chopped for topping)
  • 8 GFP crepes (made with Our Best Pancake and Waffle Mix)
Instructions
  1. For crepes;.
  2. Whisk dry ingredients together. Mix in eggs, milk and butter. With a hand beater mix until smooth.
  3. Heat an 8" skillet or crepe pan, (copper is my favorite) on medium high.
  4. Pour a scant ¼ cup batter and, swirl immediately swirl it around to coat the pan.
  5. Cook until top is dry and bottom is light brown. Flip and cook the other side.
  6. Stack and keep warm.
  7. Want to make them ahead? Simply stack them with waxed paper between each one, refrigerate for up to 2 days or freeze for up to 3 months.
  8. For the Seafood Mixture:
  9. Saute the mushrooms and green onion in butter until tender. Add seafood, ½ and ½, cream cheese and parsley in the pan, over medium heat, until the cheese has melted. Pour in Sherry.
  10. Assemble: place ¼ cup seafood filling, roll and place in a two baking dishes, 12" x 71/2" x 2", seam side down. Top each pan with the Swiss cheese and sprinkle with green onions and place in a 350 degree oven until the crepes are hot, approximately 20 minutes.
 

Easy ways to Ease into Your Best Gluten-Free New Year

The New Year is in our sites and, for many of us so is the end of those wonderful Holiday Cheat Weeks – where treats were everywhere and calories didn’t count. Right? Yes, the countdown has begun and, like every year, today many of us are resolving to eat more healthy, exercise more regularly in 2017.

To help you ease into your 2017 Healthy Gluten Free Eating Regime – try this newest version of our Groat-Sotto with sauteed shrimp. Hearty and healthy, high protein too. Everything we’re looking for to jump start our Healthy New Year – yet still very festive.

Enjoy.

Thanks for stopping by today!

Deb on combineDebSignature

Shrimp Groat-Sotto
 
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Here's another simple, hearty version of Gluten-Free Prairie Groat-sotto. A heart-healthy choice that is company good.
Author:
Recipe type: Groat-Sotto
Cuisine: Main Course
Serves: 2-3 servings
Ingredients
  • ½ cup cooked Gluten- Free Prairie Oat Groats + ½ cup cooked white or wild rice
  • ¼ cup olive oil + 1 TB butter)
  • 2 garlic cloves (sliced)
  • Pinch red pepper flakes
  • Pinch dry fennel seed (optional)
  • 1 pound medium raw shrimp
  • 1 ½ cups grape tomatoes (halved)
  • Kosher salt and pepper to taste
  • 2 cups baby spinach + 2 cups baby kale
  • 4 ounces goat cheese (crumbled)
  • ¼ cup grated parmesan
  • 2 TB ½ & ½ (or to taste)
Instructions
  1. Heat olive oil in large cast iron skillet. Add butter to melt.
  2. Add garlic and cook until brown. Mix in red pepper flakes. Simmer about 3 minutes.
  3. Add raw shrimp and sauté until shrimp turns pink. Set aside
  4. Add tomatoes to skillet, season with salt and pepper and cook over med-high heat until tomatoes soften and release juices. 2-3 minutes
  5. Add spinach and kale and cook until wilted (about 3 minutes)
  6. Mix in groats and rice
  7. Add goat cheese and gently stir as it melts and coats all.
  8. Gently fold in cooked shrimp.
  9. Top with parmesan cheese and Serve

Harvest Groat-Sotto with Sauteed Shrimp

harvest-groat-sotto

 

 

Harvest Groat-Sotto with Sauteed Shrimp
 
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It's Harvest Season! Share your bountiful harvest with our newest version of hearty Risotto.
Author:
Recipe type: Main Course
Serves: 2-3
Ingredients
  • 1) ½ cup cooked Gluten- Free Prairie Oat Groats + ½ cup cooked white or wild rice
  • 2) ¼ cup olive oil + 1 TB butter
  • 3) 2 garlic cloves (sliced)
  • 4) Pinch red pepper flakes
  • 5) Pinch dry fennel seed (optional)
  • 6) 1 pound medium raw shrimp
  • 7) 1 ½ cups grape tomatoes (halved)
  • 8) Kosher salt and pepper to taste
  • 9) 2 cups baby spinach + 2 cups baby kale
  • 10) 4 ounces goat cheese (crumbled)
  • 11) ¼ cup grated parmesan
  • 12) 2 TB ½ & ½ (or to taste)
Instructions
  1. Directions:
  2. Heat olive oil in large cast iron skillet. Add butter to melt.
  3. Add garlic and cook until brown. Mix in red pepper flakes. Simmer about 3 minutes.
  4. Add raw shrimp and sauté until shrimp turns pink. Set aside
  5. Add tomatoes to skillet, season with salt and pepper and cook over med-high heat until tomatoes soften and release juices. 2-3 minutes
  6. Add spinach and kale and cook until wilted (about 3 minutes)
  7. Mix in groats and rice
  8. Add goat cheese and gently stir as it melts and coats all.
  9. Gently fold in cooked shrimp.
  10. Top with parmesan cheese and Serve

Savory Oat Potato Pancakes

Savory Oat Potato Pancakes

This week Gluten-Free Prairie is preparing for our Grand RE-Opening during Potato Festival on Saturday, August 16th. We hope you’ll stop by, say hello and try some samples. Today, we’re kicking off our celebration with Savory Oat Potato Pancakes!

Manhattan Potato Quick Facts:

  1. Potatoes are naturally gluten-free!
  2. A majority of Idaho potatoes get their start in Manhattan, Montana.
  3. Manhattan is famous around the country for fabulous, disease-free potatoes (thanks Schutter Family!)
  4. Potatoes LOVE gluten-free oats!

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Pumpkin Oat Groat Harvest Soup

Pumpkin Oat Groat Harvest Soup

Ahhhh October! It’s the beginning of fall and all of the endless cooking and baking possibilities that will take us all the way through winter. We’re starting with season this Pumpkin Oat Groat Harvest Soup. Pumpkin, after all is the official unofficial flavor of fall, right? Enjoy!

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Chicken Soup with Oat Groats and Kale

Chicken Soup with Oat Groats and Kale

This is a Hearty Heater-Upper! Winter is a time to fight back against Mother Nature’s freezing fury. This Chicken Soup with Oat Groats and Kale will help fuel you for that battle, and it tastes good while doing it. With the addition of roasted chicken and our Gluten-Free Prairie Oat Groats, you’ll have a bunch of protein too!

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Zucchini Fritters

Zucchini Fritters

In the blink of an eye we’re at the end of July, leaving us to ask the question: how did that happen? As our summer growing season approaches its peak, the next question is: what do we do with all of this zucchini? If you’re looking for creative ways to use your abundant zucchini harvest, these savory Zucchini Fritters with oat flour provide a simple and effective way to accomplish the task.

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Gluten-Free Coconut Shrimp (Coc-Oat-Nut Shrimp)

gluten-free coconut shrimp

This festive little dish is usually heavily battered and deep fried. Here’s an awesomely healthy gluten-free coconut shrimp recipe. Serve this Coc-oat-nut Shrimp as an appetizer or entrée, hot or cold! Add a lime wedge, and you’re good to go!

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Zucchini Boats with Oat Groats

zucchini boats

If you’ve ever grown a zucchini plant or lived within an hour’s drive of friends who have, you’ve probably ended up with lots of these squash sitting on your countertop. Well, we’re no strangers to that scenario out here on the Gluten-Free Prairie. We’ve come up with a truly delicious gluten-free dish using our whole grain Oat Groats as the co-star, along with the zucchini. Topped with cheese and baked to golden brown perfection, there is little this boat can’t handle. Join us on the waves of whole grain as we sail to flavor country with our gluten-free Zucchini Boats with Oat Groats!

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Gluten-Free Big Sky Turkey Burgers

gluten-free burger recipe

BBQ is synonymous with spring and summer. We’ve taken our Gluten-Free Prairie Oatmeal and used it in place of breadcrumbs to help keep these delicious burgers together. We like to top ours with just about everything, so we need a nice big sturdy burger to do that. We think you’ll find this gluten-free burger recipe will quickly become a warm weather staple in your recipe box. We like to say, “It’s simple enough for camping, but fancy enough for company.”

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