This Week’s Gluten Free Menu (Finally!)

Sorry to take so long, here it is finally!

Monday: Big green salad with grilled chicken strips, dark red kidney beans, goat cheese, cucumber, olives, red onion, and carrots with homemade vinaigrette dressing (olive oil, balsamic vinegar, garlic, a little ground mustard). I’ll grill extra chicken (with different seasoning) for tomorrow’s dinner and lunches later this week.

Tuesday: Chicken with Bearnaise sauce, new potatoes (from Pop’s and Granny’s garden!), and green beans and onions cooked in olive oil and garlic.

Wednesday: Pulled beef sandwiches, corn on the cob, and coleslaw. Jan made this slaw for us while we were in Idaho, she puts dried cranberries and pine nuts in it…yummy! Serve the sandwiches with gluten free buns (Kinnikinnik).

Thursday: Polenta Pie and a big green salad. This is a really fun recipe…you cook the polenta (corn meal), then add eggs and seasoning. Spread the polenta into a pie plate, and bake until it’s firm (the whole process takes maybe 1/2 hour). Take it out and put a can of gluten free Chili beans on top, then some chopped green onion and goat cheese or shredded cheddar. Crumble some GF corn chips on top. Pop it back in and bake until the beans are warm and the cheese is melted! It’s really yummy.

Friday: Big track meet at a field that will take us forever (and a million dollars in gas) to get to. We’ll pack a picnic with sandwiches (gf hamburger buns instead of bread for Isaiah and I), Stax chips (gluten free and taste better than Pringles!) and some fresh raw fruit and vegetables. I may make some gluten free granola bars as a snack this week, and they’ll be a good dessert.

Saturday: BBQ chicken, Home Fries (slice potatoes with the skin on into fry-sized strips, toss them in a large Tupperware container. Drizzle on some olive oil and sea salt, put the lid on and shake well. Bake at 400 degrees until brown and crispy), fruit salad, and Pops Baked Beans. These beans are not to be missed….I’ll put the recipe on specially later on this week! They’re made in a crock pot with hamburger, onion, several types of beans, BBQ sauce and the like. We had them twice when were were at my parent’s house, but I can’t wait to have them again!

Sunday: Cold pasta salad with tuna fish and vegetables, green beans in vinaigrette.

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3 thoughts on “This Week’s Gluten Free Menu (Finally!)

  1. I didn’t know stax were gf. I’ll have to check the label and see if it is something we might could have. My guess is it has soy though. Will try them soon enough hopefully!

  2. Yeah, I think the do have soy :o( Most of them have dairy, too. Bummer! The plain ones might not…I found a snack that’s free of all allergens (unless you’re avoiding corn?). It’s Yaya’s popcorn, herb flavor. Really really tasty and no soy, dairy or wheat! I might post about that one since it’s so good.

  3. Someone was asking about exact recipes for the polenta and the dressing, so I thought I’d post them here:Here’s the polenta pie recipe:1/2 cup cornmeal2 cups water1/4 tsp. salt1 egg, slightly beatenMix the cornmeal and water, heat to boiling, reduce heat and cook for 6 minutes, stirring frequently until mixture is very thick. Remove from heat. Stir in beaten egg, let stand 5 minutes. Spread into a pie plate and bake for 15 minutes, then put toppings on and bake for another 20 minutes.I think parmisian cheese would be great in this. I always add some garlic, black pepper and sea salt to the polenta before I add the egg.The dressing is sort of hard to give directions on because I just free pour everything…but generally it’s 1/3 olive oil to 2/3 vinegar. I maybe make a cup all together at a time. Then add a little less than a tablespoon of prepared ground mustard and whisk it until it’s thick and combined. Add a little sea salt, pepper if you want it, and some garlic powder or a clove of pressed garlic. Depending on who’s eating it at my house (due to dairy problems) I will also often put in parmisan cheese…this makes it much thicker and better tasting. I add quite a bit…maybe 3 tablespoons. If you do the cheese, you can leave out the mustard if you want.Hope this helps!

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