5 Weeknight Gluten-Free Meals on a Budget

Good afternoon!

Yes, it has been ages since I posted last. Life took off and I just had to go along with it while holding on to dear life. Now that I reigned everything in a little bit, we can get back to our posting!

Let’s face it, gluten-free foods break the bank. Anything that is a gluten-free substitute is twice as small as regular food and double the cost. The words ‘budget’ and ‘gluten-free’ never appear in the same sentence.

This is why buying in bulk is sometimes better in the long run. As it will save you from buying flour every couple of weeks.

So, today I want to talk about budget meals. Five weeknight meals you can make on a budget. Each meal costing less than $25.00. And what’s even better, some of these meals have the same main ingredient.

Let’s talk hamburger first. One of our local grocery stores has a markdown meat section where you can find some really good deals on pork roasts, hamburger, steak, and other meats. We like to buy hamburger mixed with ground turkey; it is healthier and we just like the taste better.

My first three meals have hamburger in them; so, it is budget-friendly when you score good deals.

Hamburger is naturally gluten-free, as is any meat. It is a common misconception that once you have a gluten allergy, your first thought is that you are limited to the gluten-free aisle. It is not so. All meats, veggies, and fruits are naturally gluten-free. It’s only things with flavor that we can’t have. My first budget meal is spaghetti. My mom can make a spaghetti sauce that once made a man sweat it was so spicy.

I don’t like a sauce that spicy, but I do like it loaded with some heat. Now these meals, I’m not going to give amounts, just ingredients. These meals are designed for a family of four, so you can add the needed amount.

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For the sauce, we begin with Paul Newman’s Sockarooni Sauce, and then add in hamburger, hot Italian sausage, can/s of diced tomatoes, fresh chopped mushrooms, minced garlic, and seasonings. Let it simmer for three to four hours. Serve over gluten-free pasta.

We then either have a side of salad or green beans, along with garlic bread, which we make with Schar Baguettes.

Keeping out the hamburger for the next meal, which is Shepherds Pie.

This is our go-to dish for church fellowship meals, as it easy to make. And it is perfect for a weeknight meal.

Begin by browning some hamburger along with sautéing some fresh chopped mushrooms. Then add in gluten-free cream of mushroom soup with the hamburger and mushrooms. Season with salt and pepper to taste.

Make your favorite mashed potatoes, and then in a 9×13 pan, spraying it with olive oil cooking spray. Spread hamburger mixture in the bottom of the pan, then on top of that, add two cans (or more) of green beans, and finally, add the mash potatoes. We often sprinkle grated parmesan on top of the potatoes. Bake at 350 for about 30 minutes or until bubbling. If you would like an even simpler meal with hamburger, how about a slow cooker soup?

Texas soup has quickly become a favorite.

Cook one or more rolls of hot sausage in a pan until browned. In the slow cooker add in a box of chicken broth, toss in two or more cans of black beans, and stewed tomatoes, one or more cans of diced tomatoes with seasonings, mexicorn, green chilis, and some minced garlic

Cook on low for four to six hours.

Once done serve with a dollop of sour cream. This soup is good by itself, or it pairs well with some corn chips and or cornbread.

Moving on to the chicken. Another low-cost meat that you can score some good deals on. Continuing with the “spicy” theme from the soup.

This next recipe is my favorite go-to meal. Buffalo Chicken and Potatoes.

Preheat Oven to 375. Scrub and peel about seven potatoes. Dice into bite-size pieces. Put diced potatoes into a gallon baggie. Then into the baggie add in buffalo sauce and blue cheese. Usually about ½ cups buffalo and ¼ cup blue cheese dressing or ranch. Also, toss in a garlic and herb chicken rub.

Toss potatoes in a bag until fully coated.

On a cookie sheet with parchment paper, drizzle olive oil onto paper and put potatoes onto a prepared cookie sheet.

SAVE THE BAGGIE the potatoes were in, don’t toss it!!

Take about two pounds or three pieces of chicken, and dice into bite-size pieces. Put the chicken into a baggie from the potato mixture, and toss. Let chicken marinate in any leftover buffalo sauce while potatoes cook.

Cook potatoes first for 25 minutes, then put the chicken over potatoes for another 25 minutes, or until the chicken is done. Then remove from oven, sprinkle shredded cheese over potatoes and chicken, put back in the oven until cheese is melted. Once melted, remove from oven and sprinkle feta over it and plate.

And lastly, keeping on with the chicken ingredient. Chicken “Enchiladas.”

Gluten-free tortillas are not all that great. But I’ve discovered that if you put it over brown rice, that is amazingly good.

Begin by cooking some chicken in a pan until cooked through, shred the chicken. Then add in gluten-free mushroom soup, queso sauce, salsa, sour cream, and shredded cheese.

Heat everything through and serve over rice.

Well, there ya have it!!

Five gluten-free recipes on a budget.

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