In the frenzy that followed the diagnosis, I began trepidatiously constructing lists of meals that would be suitable for my whole family. I found the easiest thing to do in the beginning was to make a list of meals for the whole week, shop for the ingredients in one or two big trips and make a few advanced dinners and put them in the freezer. To save time, I doubled up on meals when I could.

Since that beginning period, I have gathered a repertoire of "go-to" meals. With more meals under my belt I spend less time making lists and agonizing over every ingredient and more time searching for more alternatives to gluten-based meals.

Some of my kids' favorites are simple meat, veggie and potato meals. A roasted chicken cut up into squares is good not only on my salad, but in their lunch boxes and dinner plates next to broccoli and sweet potatoes. I save money by making my own chicken broth with the chicken remains. The price of a box of gluten-free broth from the store can be pretty steep. Homemade broth from one chicken fills close to three empty fruit juice containers, two of which I freeze for later use.

So, here is one "triple-duty" meal idea that nets roasted chicken, broth and beef stroganoff. I am lucky enough to get farm chickens from a relative who raises them. Tyson brand and Pilgrim's Pride claim to be gluten-free, although the labeling says they are injected with chicken broth. Check with your local butcher for fresh chicken. Also, Costco offers an already-roasted chicken that is labeled gluten-free if you want to skip the first step altogether!

1. Prepare this recipe in the morning, so you can have it to enjoy at lunch time or stick in the fridge for later use.

Roasted Chicken
1 whole chicken (about 3 pounds), rinsed and patted dry
salt and pepper to taste

Preheat oven to 350 F. Season chicken with salt and pepper (and desired seasonings) to taste. Place chicken in a 9-by-13 baking or roasting dish. Roast for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Chicken should reach 165 F. Cooking time will vary depending on the size of the bird.

2. Cut what meat you can from the roasted chicken and throw everything you didn't use in a pot. You can simmer the broth all afternoon.

Chicken Broth
Chicken carcass, including necks and backs
1 large onion, quartered
3 whole carrots
10-15 sprigs fresh thyme, rosemary or parsley with stems to taste
6 dill seeds (optional)
3 stalks celery
A handful of peppercorns
Salt to taste (optional)
2 gallons cold water

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. If you have a steamer basket, you can use it over top ingredients in pot. Otherwise, strain later. Add cold water. Bring to a boil and turn down to simmer. Skim top with a spoon every 20 minutes for the first hour of cooking. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.Remove from heat.

Strain through a fine mesh strainer into heat-proof container. Set aside to cool or place in ice bath. Place cooled broth in refrigerator overnight. Remove solid fat from surface. Will keep in refrigerator for 2 to 3 days or in freezer for up to 3 months.

3. After making a batch of broth, you are ready to try it out in everyday recipes, knowing that it is safely gluten-free. Here is a recipe my mom used to make and I find is simple and pleasing for the whole family!

Beef Stroganoff
1-2 pounds sirloin steak or beef tenderloin, cut into thin, 2-inch strips
1/4 onion, chopped
2 tablespoons olive oil
3 1/2 cups chicken broth
2 tablespoons dried mustard
Pepper to taste
1 teaspoon dried rosemary
1 package mushrooms (optional)
1 can (6 ounces) tomato paste
3 tablespoons (Organic Valley) sour cream (optional)

Heat olive oil in pan and saute onion and beef strips. Add broth, spices and mushrooms if using. Simmer for 20 minutes. Stir in tomato paste and continue simmering 15 minutes. Remove from heat and stir in sour cream. Sauce will thicken as it cools. Serve over rice or gluten-free noodles.