This Week’s Gluten Free Menu (with links to gluten free dining out )

Here I am again…has it already been a week?!? Amazing how time flies.

Saturday: Mexican Casserole. Layer corn tortillas in the bottom of a baking dish. Add a layer of refried beans (I mix about 1/2 cup salsa into one can of beans to make them taste better and spread easier). Add a layer of cooked ground beef (the beef is mixed with one package of gf taco seasoning (we use Western Family store brand), one can corn, and one can black beans). Add black olives and chopped red onion. Crumble goat feta (or skip this if you can’t have it, or add grated cheddar if you can have that instead) over the olives and onion. Pour 1 1/2 cups homemade enchiladas sauce over everything (to make this: throw a large can of chopped tomatoes with the liquid and a 2 cans of chopped green chilis into the blender with 4 teaspoons chili powder and a teaspoon of salt. Blend until smooth.) Repeat layers, ending with goat cheese (if you’re using it) and sauce. Bake at 350 until everything is hot and bubbly. Serve with a salad and left over homemade sauce.

Sunday: My father in law’s birthday, at my inlaw’s house. I don’t know what we’re eating…this of course makes me very nervous. At an event like this I will often bring a little something for Isaiah and I to eat, I will bring some gluten free cookies because there won’t be cake for us and probably a gluten free sandwich for Isaiah. You have to watch out at other people’s houses…potato salad might be gf except they used mayo that has crumbs in it…burgers might be gf but watch out that they didn’t grill the buns there first. It can be hard to avoid hurting feelings but it’s pretty darn common to go home from dinner at someone else’s house having been ‘glutened‘. Sigh.

Monday: Pizza! I buy Kinnikinnik or Glutano pizza crusts. Add Hormel pepperoni (I like the turkey kind), pizza sauce (1 can tomato sauce, 1 sm. can tomato paste, basil, oregano, 3 cloves fresh garlic…let simmer a few minutes and then put it on the crust!), mushrooms, bell peppers, olives and goat cheese on top. Serve with a tossed salad. Yum!

Tuesday: Grilled chicken and vegetables with rice pilaf, avocado and broccoli. My sister inlaw made this for us and it was wonderful! She’s in the same boat GI wise and knows what’s up. Put frozen chicken in a zip lock bag. In a separate bag, place small sweet peppers, thick slices of zucchini, and halved large mushrooms. Mix olive oil, a dash of white balsamic vinegar, pressed garlic, sea salt and lime juice together (you should have about a cup all together). Pour half of the mixture into each bag, let sit in the fridge overnight. Grill the chicken and vegetables and serve with rice pilaf (brown rice cooked with gf chicken broth…Pacific brand for us… instead of water, and a little garlic, parsley flakes, and saffron). Steamed broccoli and sliced avocado on the side.

Wednesday: A tossed green salad with leftover cold grilled chicken and vegetables, red kidney beans, red onion, olives, cucumber and feta cheese. Dressing: either Ranch (for those who can tolerate milk) or vinaigrette made of balsamic vinegar, olive oil, garlic and brown mustard.

Thursday: Tuna Salad (with roll-ups for the kids). Tuna salad with mayo, pickles, red onion, and a bit of mustard served on a bed of lettuce with crumbled corn chips on top for me and hubby, the same tuna served with lettuce and rolled in a rice tortilla for the kids.

Friday: Eat out. Some options with GF menus: Outback Steakhouse, Wendy’s. I will try to put some eating out options on the blog when we eat out, you can click the names of the restaurants to see and print their gluten free menu. I don’t know if we will actually eat this week at one of the restaurants I list, but I figure it will give everyone a chance to download some menus for future reference! I’ve started to print these out and keep them in my car, so if we need to eat out we’ve got a variety of choices on hand and already have the menu printed out. Keep those updated, though, and ask when you order if what you’re getting is still safe. You never know when they might change something!

Enjoy! Email or leave a comment if you need better details on a recipe. Or hey….if you’ve got a great dinner suggestion I’d love to hear it!

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