This Week’s Gluten Free Menu (plus link to eating out)

WooHoo, I’m only a *day* late this week!

Monday: We had friends over for dinner. What a blessing to have a meal with good friends! We had stuffed mushrooms, grilled chicken, grilled new potatoes and peppers, garlic green beans, and lemon fruit tart. Boil the potatoes in advance until just done. Put the chicken in a zip lock bag, and the potatoes and peppers in a separate bag. Pour olive oil, balsamic vinegar, lime juice, sea salt, and lots of crushed garlic in a jar, screw on the lid and shake well. Pour this over both the chicken and vegetables, let sit all day. Grill both and serve. The green beans: cook about 1/2 a sweet onion, thinly sliced, in a little olive oil. While the onion cooks, steam the green beans until crisp-tender. Add several cloves of pressed garlic to the onion, then add the beans. Shake a little sea salt over it all, cook until the garlic is done and serve. The mushrooms: wash and remove the stems from 15 or so large mushrooms. Finley chop about 1/2 of the stems. Soften a cube of cream cheese in the microwave, add the chopped stems, about a cup of grated Parmesan cheese, 3 tsp. of worcestershire sauce and a clove of pressed garlic. Mix well, stuff the mixture into the mushroom tops, sprinkle more grated Parmesan on top, and bake at 350 until the cheese is brown and bubbly. The tart is the same one I posted earlier, there are photo directions for it in a post from last week.

Tuesday: Tonight, the ‘big’ kids are going to their Aunt and Uncle’s house to shoot a music video. Hubby has band practice, so he’s going to from work to the gym to practice and grab dinner somewhere in between. So Rachel and I will probably go out to eat! It will be good to have some one on one time with her. I’m not sure yet where we’ll go, but here’s a link to the gluten free menu at Rubio’s….quick but reasonably fresh Mexican food, and the kid’s meals are good. If you order the “Street Tacos” with a corn tortilla, order more than one….they are very tiny (snack size) but good.

Wednesday: Grilled steaks, baked beans, and green beans with bacon (we’ve got one more dinner’s worth of the green beans I bought at Costco…they’re great!).

Thursday: Taco Salads. Ground beef cooked with onion, a can of black beans, Mexican seasoning and some salsa. Serve this over a bed of lettuce, with diced red onion, olives, tomatoes and a sprinkling of cheese (for those who can have it). I put some guacamole on top, which is just avocado, a bit of lime juice and sea salt. Then a little salsa and some crushed corn chips over everything.

Friday: All church campout! Honestly…I have no idea what we’re going to pack. I think we’ll probably have burgers and maybe potato salad and raw vegetables. I’ll be figuring the camping food thing out later this week!

Saturday: Still camping….hmmm, maybe bratwurst on the grill, baked beans, chips, and a salad of some sort?

Sunday: Back home again, I’m thinking quick comfort food. Spaghetti and meat sauce would be good, Tinkyana pasta and ground beef, onions, and a big can of tomato sauce with garlic, basil, oregano and sea salt. Serve with a big green salad.

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