It's a school night. You have dinner's main dish all planned out and some broccoli ready to steam. But what else are you going to cook? If you're like me, this is often a dilemma. While others can grab a box of convenient side-dish fare, cooking gluten-free often forces us to think outside the box when trying to fill our serving bowls. Here are five good solutions I have thought of:

1. Roasted potatoes. An easy solution and no-brainer. Just grab a bag of red skins or russets next time you're shopping and store in a cool place. At dinnertime, simply cut into large chunks and toss with a few teaspoons olive oil. Place on foil-lined cooking sheet and season with salt and pepper. Slice a few cloves of garlic or add a sprig of fresh rosemary for extra flavor. Roast in 400 F oven for 25-35 minutes.

2. Tomato soup. Sure, you can buy the store-bought kind, but it's just as easy to make it this way (and more affordable). Combine 1 large can Muir Glen Fire Roasted Tomatoes, a pinch of salt and 1/2 cup chicken broth in food processor or blender. Puree and pour into saucepan. Heat to simmer and add Tofutti cream cheese or milk to taste. Excellent on sandwich night with some Glutino crackers.

3. Risotto. Here is a modified version of Carol Fenster's quick risotto recipe found in one of my favorite cookbooks, "Gluten-Free Quick & Easy":

3 cups broth, warmed to 100 F
1/3 cup water
1/2 cup white wine (or more broth)
2 tablespoons olive oil
1 teaspoon minced onion
1 cup Arborio rice
1/2 roasted acorn squash
1 apple, diced into tiny pieces
salt, pepper to taste
1 teaspoon cinnamon
1 teaspoon nutmeg

In medium saucepan, bring broth, water and wine (or more broth) to simmer. Reduce heat to low, cover and keep mixture within reach. Heat oil in large saucepan. Add onion and rice and saute 1 minute. Pour 1 3/4 cup warm broth mixture into rice mixture and bring to boil, stirring constantly. Reduce the heat to low and cover. Simmer the rice about 10 minutes, until liquid is absorbed. Add remaining broth mixture, bring rice to boil again and stir 1 minute. Reduce heat to low, add apples, cover and simmer 10 minutes, until liquid in absorbed. Remove pan from heat and stir in squash. Add seasonings. Cover pan and let stand 5 minutes. Serve with crushed walnuts if desired.

4. Brussels sprouts. OK, they're not my kids favorites. But side dishes are a good opportunity to introduce new things and add nutrition. And I love them, so I win. A good way to cook them is to saute sprouts cut in half in a little olive oil and a few strips of bacon, cut into ribbons. Heat oil and bacon and saute for 3-5 minutes. Add sprouts, coat with oil and reduce heat. Season with salt and pepper and saute for 20-30 minutes until they are fork tender and golden brown. Yum.

5. Black bean salsa. This side is great with Mexican fare. Serve it with taco salad, rolled into a gf tortilla (Tamxico, Hy-Vee) or with some corn chips. It's so simple it might be cheating: Mix one can black beans, 1 cup salsa, 1 cup cooked frozen corn and 1 diced red bell pepper.

No time for all that planning? OK, grab one of these boxes to prepare:
1. Thai Kitchen Rice Noodle Bowl. We like the mushroom flavor and drain some of the liquid and eat as a side dish.
2. Gluten-Free and Fabulous Macaroni and Cheese. Although the little guy doesn't eat dairy anymore, this was our favorite when he did. A good alternative for him is just gf noodles with Vegan Butter (Earth Balance or Smart Balance) and salt and pepper.
3. Lundberg Family Farms rice and couscous varieties. We love the risotto varieties, but the company just added three new gf couscous products to its lineup. Look for these boxes in health sections at Kroger, or with the rice at Meijer.
4. Bob's Red Mill Corn Bread mix. I put the mix in a mini cupcake pan for a quick side.
5. Kroger brand tator tots. Always a hit at our house.