The first is Beef Alfredo Skillet from A Few Shortcuts:
Then we made Tuscan Potato Skillet (minus the garlic and rosemary), which is a recipe I saw in a potato advertisement in Family Circle magazine. Love that this is naturally gluten-free!
And then we made Tuna Melts inspired by the recipe from Rocco Dispirito's Now Eat This! cookbook. We used Schar gluten-free ciabatta rolls, which are SO GOOD. The tuna is just salt and pepper, chopped up celery, two cans of tuna, and mayo. Put a slice of cheese (we used Sargento Cheddar-Jack) on one slice of bread, then top with tuna. Keep the other slice of bread off of the sandwich, and put everything on a baking sheet to toast under the broiler. YUM.