Do any of these sound familiar?

Whats' for dinner?
Forgot ingredients again
Bought duplicates
Food went bad in the fridge
Food went bad in the fridge
Grocery pickup missed half your order
Your backup (takeout) is getting expensive

What if Meal Planning Looked Like this?

With MyGroceryPlan

Dinner is already decided
Your grocery list is ready
Your recipes are easy to find
Missing ingredients are added automatically
Household essentials stay organized
You spend less time thinking about food

No long-term commitment.

7 kid-friendly gluten-free dinners without guessing what works.

Having a kid who can’t eat gluten isn’t exactly convenient.

But you don’t need two dinners.

You just need a few swaps that actually work.

We use Catelli gluten-free pasta. Nobody notices the difference. It’s about a dollar more, and you only cook one pot.

Just don’t overcook it. Past 7 minutes and it turns to mush.

President’s Choice gluten-free wraps? Warm them first. Use them fresh. Skip that step and they tear… and yes, someone will cry.

This week’s plan was built by my 8-year-old. Which tells you everything. This doesn’t need to be complicated.

If gluten-free planning feels like extra work, it usually means you’re overthinking it.

Pick meals your whole family already eats. Swap what needs to be swapped. Move on.

That’s exactly how I build my week inside MyGroceryPlan.

Open a week, pick your meals, tap what you need, and your grocery list builds itself—sorted and ready to shop.

This Week’s Dinner Plan

Built inside MyGroceryPlan.

Tap the + to start building your week—sign up and your meals turn into a ready-to-shop grocery list.

Not ready to build your own plan? Keep scrolling to see the one I made this week.

1. Cut the chicken into evenly sized bite-sized pieces. Pat dry and season lightly with salt. 2. Heat a large skillet over medium heat. Add a small amount of oil or butter. 3. Add the chicken in a single layer. Cook 4–5 minutes per side until lightly golden and cooked through. Internal temperature should reach 165°F. 4. Reduce heat to medium-low. Pour jarred butter chicken sauce over the cooked chicken and stir to coat evenly. 5. Bring to a gentle simmer and cook 8–12 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. 6. Stir in a splash of heavy cream if desired for extra richness. Simmer gently 2–3 minutes without boiling. 7. Taste and adjust salt if needed. Remove from heat and let rest 2–3 minutes before serving.

gluten-free naan bread (we do GF pizza crust if its not available)
basmati rice
Gluten-free butter chicken sauce
chicken
gluten-free naan bread (we do GF pizza crust if its not available)

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 1 lb boneless skinless chicken breasts, diced, in a single layer. Cook 4-5 minutes until internal temperature reaches 165°F and chicken is firm. Remove and set aside. 3. In the same skillet, add 2 cloves minced garlic and cook 30 seconds over medium heat. 4. Add 1 cup prepared basil pesto and 0.25 cup chicken broth. Stir and simmer 2-3 minutes until sauce thickens slightly and coats the back of a spoon. 5. Add 12 oz cooked penne pasta and chicken to skillet. Toss gently to combine and heat through 1-2 minutes. 6. Remove from heat and stir in 2 tbsp grated Parmesan cheese. 7. Finish with 1 tbsp chopped fresh basil off heat.

boneless skinless chicken breasts
olive oil
garlic
basil pesto
chicken broth
penne pasta
Parmesan cheese
basil

1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil and heat until shimmering. 2. Add 1 lb ground beef, patted dry, in a single layer. Cook without stirring for 3-4 minutes until browned on one side. Stir and cook until no pink remains and internal temperature reaches 160°F. Drain excess fat. 3. Add 1 cup diced onion and 3 cloves minced garlic. Cook over medium heat for 4-5 minutes until onions are translucent. 4. Stir in 24 oz canned crushed tomatoes, 1 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a simmer. 5. Simmer sauce for 10 minutes until slightly thickened and coats the back of a spoon. 6. Meanwhile, cook 12 oz spaghetti according to package instructions until al dente. Drain. 7. Toss cooked spaghetti with sauce in the skillet over low heat to combine. 8. Finish with 2 tbsp chopped fresh basil off heat.

ground beef
olive oil
onion
garlic
canned crushed tomatoes
dried oregano
salt
black pepper
spaghetti
basil

1. Preheat oven to 400°F or heat a large skillet over medium heat. 2. Arrange bacon in a single layer on a baking sheet (for oven) or in the skillet. Cook 8–15 minutes total, depending on thickness and preferred texture. 3. Remove some slices earlier for softer bacon. Continue cooking remaining slices until crisp. Bacon is fully cooked when it reaches 145°F and has rendered most of its fat. 4. Transfer cooked bacon to a paper towel-lined plate to drain excess grease. 5. Lightly toast bread in a toaster or warm wraps briefly in a dry skillet until soft and pliable. 6. Spread mayonnaise evenly on one side of each slice of bread or inside each wrap. 7. Layer lettuce, sliced tomato, and desired bacon texture. Season tomatoes lightly with salt and pepper. 8. For sandwiches, top with remaining bread slice and press gently. For wraps, fold sides inward and roll tightly. 9. Slice in half and serve immediately.

bread
lettuce
tomatoes
bell peppers
bacon
mayonnaise
gluten-free tortilla rolls
gluten-free tortilla rolls
ranch dressing

1. Pat chicken breasts dry and season both sides with salt, black pepper, and paprika. 2. Heat a large skillet over medium heat. Add olive oil. 3. Place chicken in a single layer and cook 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and set aside. 4. Reduce heat to medium. In the same skillet, add mushrooms and cook 5–7 minutes until softened and lightly browned. 5. Add minced garlic and dried thyme. Cook 30–60 seconds until fragrant. 6. Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 3–5 minutes. 7. Stir in heavy cream and continue simmering 5–8 minutes until sauce thickens slightly. 8. Return chicken to the skillet and spoon sauce over top. Simmer 3–5 minutes until fully heated through. 9. In a separate skillet over medium heat, sauté green beans in olive oil for 6–8 minutes until tender-crisp. Season lightly with salt and pepper. 10. Serve chicken topped with creamy mushroom sauce alongside sautéed green beans.

chicken breasts
olive oil
garlic
mushrooms
heavy cream
chicken broth (sugar-free)
dried thyme
paprika
salt and pepper to taste
green beans

1. Heat a large pot or Dutch oven over medium heat. 2. Add ground beef and cook 6–8 minutes, breaking it apart as it browns, until fully cooked and no pink remains. Drain excess fat if needed. 3. Stir in chili powder and cook 30–60 seconds to toast the spice slightly. 4. Add drained kidney beans. Stir to combine. 5. Pour in pasta sauce and stir well. Use just enough to coat everything generously while keeping the chili thick. 6. Bring to a gentle simmer over medium heat, then reduce to low. 7. Simmer uncovered 20–30 minutes, stirring occasionally, until thickened. The chili should hold its shape on a spoon rather than run. 8. Taste and adjust chili powder or salt if needed. 9. Serve hot topped with shredded cheddar cheese. 10. Warm regular buns and gluten-free buns separately and serve on the side.

ground beef
chili powder
cheddar cheese
buns
gluten-free buns
kidney beans
pasta sauce

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One Plan. One Grocery Trip.

This is what the grocery list looks like inside MyGroceryPlan.

Everything is sorted by department automatically, so you’re not zig-zagging across the store trying to remember what you forgot.

Can’t find a specific brand or item? Pivot fast. The meal tied to each ingredient is listed right beside it, so substitutions are simple instead of stressful.

This is the exact system I use every week.