Re: Gluten Free, dairy free and in a cooking rut...
To me, the Blue Bonnet Light just tastes like cheap-o margarine. Not funky or anything, but not like butter either. The plus about it is that it melts if you use it on pancakes or toast or on a baked potato-that is a big plus to me.
Other ideas I had...
Meatballs to use with spaghetti (use rice instead of bread crumbs)
Roast w/ potatoes and carrots
Pork Tenderloin-pound out flat and bread as you would with chicken, fry in a small amount of oil. Make a gravy from GFCF Chicken broth (I used Rachael Ray's before I started making my own) and rice flour or cornstarch. Serve with noodles or mashed potatoes. You can also use beef round steak for country fried steak.
Beef, bean and the soy sour cream in a flatbread for a burrito. Spanish rice on the side.