In this episode of COOKING WITH KAYLA PODCAST, I chat about this easy one-pan baked fajita tacos Recipe (gluten free, dairy free option), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!This one-pan recipe is made in one pan, in less than 30 minutes and only uses one pan so its an easy clean up. Basically the perfect weeknight dinner recipe.One-Pan Oven Baked Fajita Tacos (Gluten Free)Ingredients* 1 large white onion thinly sliced* 2 large bell peppers any color, thinly sliced* 1 tablespoon olive oil* 1 teaspoon fajita seasoning* 1 pound skinless chicken breasts or skirt steak cut into strips (optional)* 8 corn tortillas gluten free* 1 cup shredded cheddar cheese or dairy free subInstructions* Preheat oven to 400°F (200°C).* Line a large sheet pan with parchment paper.* Add the sliced onions and sliced peppers.* Drizzle with olive oil and fajita seasoning.* If using chicken or steak, season with fajita seasoning and add to sheet pan (optional)* Bake in the preheated oven for 25-35 minutes, or until the vegetables are tender and slightly caramelized. Check that the meat is fully cooked before removing.* Place a corn tortilla on a parchment lined baking sheet.* Top with a generous amount of the cooked vegetables and protein (if using).* Sprinkle with shredded cheese.* Fold the tortilla in half and place it on a baking sheet. Repeat with the remaining tortillas. Pro tip: If tortillas are dry and risk cracking, add to oven for 1-2 minutes, then remove and fold in half. After the 1 minutes they will be softer and easier to fold.* Bake for 5-8 minutes or until the cheese is melted and bubbly.Follow me on instagram here: https://www.instagram.com/kaylacappielloFull blog post here: https://kaylacappiello.com/oven-baked-fajita-tacos-gluten-free/Subscribe to the weekly meal plan newsletter here: https://kaylacappiello.substack.com/ Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe

In this episode of COOKING WITH KAYLA PODCAST, I chat about this easy One-Pan Supreme Pizza Stuffed Peppers (gluten free, dairy free option), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!This easy One-Pan Supreme Pizza Stuffed Peppers is made in one pan, in 30 minutes and only uses minimal ingredients. Basically the perfect weeknight dinner recipe.Gluten Free Pizza Stuffed Peppers(Guten free, Dairy free Option) Ingredients* 4 large bell peppers* 1 cup rice white or brown* 1 jar marinara sauce* 1 cup shredded mozzarella cheese or dairy free cheese* 1 teaspoon garlic powder* 1 teaspoon dried basil* 1 teaspoon dried oregano* 1/4 cup chopped spinach* 1/4 cup chopped red onion* 1/4 cup sliced banana peppers* 1/4 cup chopped black olives* 1 tablespoon red pepper flakes optionalInstructions* Preheat oven to 400°F (200°C).* Cut the bell peppers in half lengthwise and remove the seeds and membranes.* Place the stuffed peppers in a baking dish or oven safe pan.* Prepare the rice according to package instructions.* Once cooked, spoon 1 spoonful of rice into each pepper half.* Top with marinara sauce, garlic, basil, and oregano.* Top with mozzarella cheese.* Bake for 30-35 minutes, or until the cheese is melted and bubbly.* Remove from the oven and top with chopped spinach, red onion, banana peppers, red pepper flakes, and black olives.Follow me on instagram here: https://www.instagram.com/kaylacappielloFull blog post here: https://kaylacappiello.com/gluten-free-pizza-stuffed-peppers/Subscribe to the weekly meal plan newsletter here: https://kaylacappiello.substack.com/ Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe

In this episode of COOKING WITH KAYLA PODCAST, I chat about this easy one pan chicken sweet potato skillet (gluten free, dairy free), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!This easy one pan chicken sweet potato skillet (gluten free, dairy free) is made in one pan, in less than 30 minutes and only uses minimal ingredients. Basically the perfect weeknight dinner recipe.One Pan Chicken Sweet Potato Skillet(gluten free, dairy free)Ingredients* 2 large sweet potatoes, peeled and cut into 2-inch wedges* 1 tbsp honey* 1/2 tbsp cumin* 1/2 tbsp garlic powder* 2 tablespoons olive oil* 1 cup cooked black beans rinsed and drained* 2 cups shredded cooked chicken* 1 poblano pepper seeded and diced* Salt and freshly ground black pepper to taste* Optional toppings: avocado, cilantro, lime wedges, sour cream or dairy free subInstructions* Preheat your oven to 425°F (220°C).* Toss the sweet potato wedges with olive oil, cumin, honey, garlic, salt, and pepper.* Place the sweet potatoes in an oven safe skillet or cast iron skillet and roast for 30 minutes, or until tender and slightly golden brown.* Once potatoes are done. Remove and add the poblano peppers. bake for 10-15 minutes, or until slightly softened.* Add back the sweet potatoes. Add in the black beans and shredded chicken. Reduce the temperature to 375°F (190°C).* Return the skillet to the oven and bake for an additional 5-10 minutes, or until heated through.* Serve immediately, topped with sour cream, cilantro, and lime wedges, if desired.Follow me on instagram here: https://www.instagram.com/kaylacappielloFull blog post here: https://kaylacappiello.com/one-pan-chicken-sweet-potato-recipe/Subscribe to the weekly meal plan newsletter here: https://kaylacappiello.substack.com/ Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe

In this episode of COOKING WITH KAYLA PODCAST, I chat about this easy 3-Ingredient Chicken Skewer Recipe (gluten free, dairy free option), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!This 3-Ingredient chicken recipe is made in one pan, in less than 30 minutes and only uses 3 ingredients. Basically the perfect weeknight dinner recipe.3-Ingredient Chicken SkewersIngredients* 1 pound boneless skinless chicken breasts, cut into 2-inch pieces* 1/2 cup plain Greek yogurt* 2 tablespoons Greek seasoning or a mixture of garlic powder, oregano, basil, paprika, salt, and pepperInstructions* Prepare the marinade: In a small bowl, combine the plain Greek yogurt and Greek seasoning. Stir well until the seasoning is evenly distributed.* Marinate the chicken: Place the cut chicken pieces in a large bowl. Pour the prepared marinade over the chicken and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.* Assemble the skewers: Thread the marinated chicken pieces onto medium-sized metal skewers, spacing them evenly apart.* Grill the skewers: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 10-12 minutes, or until the chicken is cooked through and slightly charred. Flip the skewers halfway through cooking to ensure even browning.* Serve: Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy the grilled chicken skewers with your favorite sides, such as rice, salad, or roasted vegetables.Follow me on instagram here: https://www.instagram.com/kaylacappielloFull blog post here: https://kaylacappiello.com/yogurt-marinated-chicken-gluten-free/Subscribe to the weekly meal plan newsletter here: https://kaylacappiello.substack.com/ Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe

In this episode of COOKING WITH KAYLA PODCAST, I chat about this easy 3-Ingredient Pumpkin Sauce (gluten free, dairy free option), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!This 3-Ingredient Pumpkin Sauce is made in one pan, in less than 10 minutes and only uses 3 ingredients. Basically the perfect weeknight dinner recipe.3-Ingredient Pumpkin Sauce (Gluten free, Dairy free option)Ingredients:1 can of pumpkin puree1-1 1/2 cups milk of choice (I used oat milk!)1/2 cup Parmesan cheese or dairy free parmOptional: add your favorite seasonings. I added garlic powder, red pepper flakes and cracked black pepper.Directions:1. Add the pumpkin purée, milk, and cheese to a saucepan.2. Mixed together and warm on low heat until the sauces warm, the cheese has melted, and the sauce is smooth.3. Pour over your favorite pasta, use some rice in your favorite casserole or add it on top of your chicken !Watch the video here:Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/Follow me on instagram here: https://www.instagram.com/kaylacappiello Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe

Lasagna is a lot of work. Its so meticulous and tedious and if you ask me, I have no time for that. Sorry! Give me a recipe with broken, tender lasagna noodles, a 2 ingredient bolognese sauce, some ooey gooey melted cheese. This deconstructed lasagna is made in one pan, in less than 30 minutes and only uses 6 ingredients. Basically the perfect weeknight dinner recipe.INGREDIENTS* 1 pound ground chicken or ground turkey/beef* 1 jar marinara sauce 24 ounces* 1 package no-boil lasagna noodles I used gluten free lasagna noodles* 15 ounces ricotta cheese or dairy free option* 1 cup shredded mozzarella cheese or dairy free option* 1 cup fresh spinach choppedINSTRUCTIONS* In a large skillet over medium heat, cook the ground chicken until browned and cooked through. Drain any excess grease.* Stir the marinara sauce into the skillet with the cooked chicken.* Break the no-boil lasagna noodles into pieces and add them to the skillet with the sauce and chicken.* Spoon dollops of ricotta cheese over the mixture.* Sprinkle the chopped spinach and shredded mozzarella cheese over the top.* Cover the skillet and cook over low heat for 30 minutes, or until the noodles are tender and the cheese is melted and bubbly. Serve immediately.NOTES* To make an gluten free lasagna make sure to use gluten free lasagna noodles and make sure the tomato sauce is also gluten free! This is an easy swap to make this gluten free lasagna skillet! I made the gluten free lasagna recipe version in these photos!To make this vegan, I skip the ground meat and use dairy free cheeses! To make this a dairy free and gluten free lasagna, use dairy free cheeses and gluten free lasagna sheets!Join the gluten free, dairy free weekly dinner plan here:https://kaylacappiello.substack.com/Link to full extended blog post with step by step photos: https://kaylacappiello.com/30-minute-deconstructed-lasagna-gluten-free-option/Follow me on instagram here: https://www.instagram.com/kaylacappiello Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe

In this episode, I chat about this easy one-pan enchilada casserole recipe (gluten free, dairy free option), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!30-MINUTE ENCHILADA CASSEROLE (Gluten free, Dairy free option)INGREDIENTS* 1 large butternut squash cubed* 1 red bell pepper chopped* 1 onion chopped* 1 can diced tomatoes* 1 can black beans rinsed and drained* 6 corn tortillas* 1 can enchilada sauce* Shredded cheddar or dairy free cheese of choice* Shredded chicken optionalINSTRUCTIONSIn a large skillet, sauté the butternut squash, bell pepper, and onion in a little olive oil until softened, approx 20 minutes on medium low.Stir in the diced tomatoes, black beans, and half of the enchilada sauce. Season with salt and pepper to taste.Tear the corn tortillas into bite-sized pieces and add them to the skillet. Pour the remaining enchilada sauce over the tortillas.Sprinkle the shredded cheese evenly over the mixture. If using chicken, add it now.Cover the skillet and cook for about 10 minutes, or until the tortillas are softened and the cheese is melted.Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/Link to full extended blog post with step by step photos: https://kaylacappiello.com/30-minute-gluten-free-enchilada-casserole/Follow me on instagram here: https://www.instagram.com/kaylacappiello Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe

In this episode, I chat about this easy 3-ingredient gluten free ravioli recipe, how to make it, what ingredients to use and how to keep it allergy free. It is made in one pan, in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!INGREDIENTSFor the dough:* 1 1/4 cup + 2 tbsp gluten free flour* 3 eggsFor the filling:* 1 cup low fat ricotta or dairy free* 2-4 tbsp parmesan cheese or dairy free* Fresh basil, choppedINSTRUCTIONSMake the gluten free dough:* In a bowl or on a counter, make a mound with the gluten-free flour. Use your hand to make a hole in the center and then crack the eggs into the hole.* Whisk the eggs inside the hole. Then slowly begin to push in the flour little by little. Continue mixing together and making the dough ball with your hands. Since it is gluten free you do not need to kneed or let the dough sit. Just create the dough ball and move to the next step.Making the inside filling:* In a small bowl, mix together the ricotta cheese, parmesan cheese, and basil.Assembling the gluten free ravioli:* Divide the dough into four equal parts. On a lightly floured surface or counter, roll out one part of the dough into a thin sheet. Repeat with the remaining dough.* Place dollops of the ricotta filling on the dough. Leave space between each dollop.* Fold the dough over the filling. Press the edges together to seal.* Use a ravioli cutter or a knife to cut out the ravioli.Cooking the ravioli:* Bring a large pot of salted water to a boil. Cook the ravioli for 5-10 minutes, or until they float to the surface. The thinner the ravioli dough the quicker it will cook. The thicker the dough the longer it will take.Serving the ravioli:* Serve the ravioli with your favorite pasta sauce.NOTES* If the dough is too sticky, I add a little more gluten-free flour.* If it’s too dry, I add one teaspoon of water at a time until the texture is better.* For a richer filling, use whole milk ricotta.* I like to experiment with different fillings, such as spinach and ricotta or mushroom and cheese.Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/Link to full extended blog post with step by step photos: https://kaylacappiello.com/2-ingredient-gluten-free-ravioli/#recipeFollow me on instagram here: https://www.instagram.com/kaylacappiello Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe

In this episode, I chat about this easy gnocchi dinner recipe, how to make it, what ingredients to use and how to keep it allergy free. It is made in one pan, in under 30 minutes and creates minimal clean up. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!One Pan Gnocchi Skillet (gluten free)This gnocchi with tomato sauce recipe is packed with pillowy cauliflower gnocchi tossed in a rich tomato sauce, vibrant spinach, and creamy ricotta cheese. Fresh herbs add the finishing touch, creating an quick weeknight dinner that comes together in under 30 minutes. It is easy to make gluten free and dairy free. INGREDIENTS* 1 tablespoon olive oil* 1 12-ounce package cauliflower gnocchi gluten free* 1 15-ounce can crushed tomatoes or tomato sauce* 1/2 cup ricotta cheese or vegan sub* 4 cups baby spinach roughly chopped* 1/4 cup freshly grated Parmesan cheese or vegan sub* 1/4 cup chopped fresh basil* 1/4 cup chopped fresh parsley* Salt and freshly ground black pepper to tasteINSTRUCTIONS* Heat olive oil in a large skillet over medium heat. Add the cauliflower gnocchi and cook, stirring occasionally, until golden brown on all sides, about 5-7 minutes.* Stir in the crushed tomatoes, bringing to a simmer. Reduce heat and simmer for 5 minutes, allowing the flavors to meld.* Add the spinach to the pan and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.* Remove the pan from heat and stir in the ricotta cheese and Parmesan cheese. Gently fold in the cooked gnocchi, ensuring they are coated in the sauce.* Garnish with fresh basil and parsley before serving.Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/Link to full extended blog post: https://kaylacappiello.com/one-pan-easy-gnocchi-with-tomato-sauce-recipe-gluten-free/Follow me on instagram here: https://www.instagram.com/kaylacappielloIf you have celiac disease, are lactose intolerant, want to eat healthy, or if you’re gluten free or dairy free for other reasons, just need easy 30-minute meals or you simply want to learn more about cooking at home…this is the podcast for you.📸 Follow me on instagram, tik Tok and YouTube @kaylacappiello📸 Get more easy recipes at kaylacappiello.com📩 Send an email to [email protected] Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe