Last week, providentially, what we ate for dinner had very little to do with what I had planned on my menu. So this week, I can put some of the meals from last week up and have a few photos to post too! I’ll put the photos up with complete recipes later this week. I think it will help being ahead on the menus I post, that way I can try new ideas out and maybe post some photo directions here and there.
Monday: Gluten free pasta tossed with artichoke-lemon pesto, served with grilled chicken, grilled asparagus, and halved grape tomatoes. The pesto has a can of artichoke bottoms, a cup of fresh basil leaves, a cup of pine nuts, several cloves of garlic, olive oil and Parmesan cheese. Serve with a green salad.
Tuesday: Grilled chicken salad (leftover grilled chicken from the previous night). Greens, cucumber, red onion, red kidney beans, olives, blue cheese, bacon crumbles and sliced grilled chicken with homemade vinaigrette.
Wednesday: Spaghetti Pie. Left over GF noodles from Monday’s dinner….toss the cooked noodles with an egg and some Parmesan or mizithra (sheep) cheese. You can omit the cheese if you want. Press it into a pie plate and cook for 10 minutes at 350 degrees. Cook some ground beef with onions….you can cook 2 lbs and save half for tomorrow’s dinner, just take it out before you season it. Season the remaining beef with garlic, salt and pepper, basil and oregano. Mix in a can of prepared sauce (Ragu has some GF flavors), or make your own. Put the meat mixture over the noodle pie, put some cheese on top if you can (it’s still good without the cheese, or you could use soy or goat) and bake again for 20 minutes. Serve with steamed broccoli.
Thursday: Fajita bar. We had this at our friends’ house last week, and it was great! Grilled or sauteed chicken, ground beef, blackened onion and green peppers, rice, refried beans, black beans, olives, cheese, lettuce, sour cream and salsa. Serve with corn and/or flour tortillas (for those that can have them) and corn chips, and let everyone pick what they want. Yum! Plenty of left overs for the lunches the rest of the week, too.
Friday: Polenta with left over Fajita toppings. Bake polenta in a square baking dish (here’s the recipe). Top with left over peppers, onions, refried beans, olives, black beans, chopped chicken, and ground beef. Add cheese if you want. Crumble corn chips over everything. Put it back in the oven to warm the toppings, and serve with a green salad.
Saturday: Hubby’s Birthday! We will eat out. Hubby is getting his favorite, a Zappy (Calazone) from his favorite College pizza place. We’ll also get a GF pizza from Pier 49, if there is one in your area look it up! They do a great GF pizza, but you have to call ahead and ask because not all the locations offer them.
Sunday: Family over for a bbq. We’ll do hamburgers (Kinnikinnik buns or wrapped in lettuce for those of us who are GF), Pickle Potato Salad, Caesar Green Salad (no croutons) and dessert. It will probably be a gluten cake from a bakery, so I won’t bother elaboration on that one!