This Week’s Gluten Free Menu

Monday: Let’s try a little breakfast for dinner! Eggs Benedict Skillet. Cook up a package of Southern Style hash browns with a chopped onion (Ore-Ida brand is GF). Add a package of diced ham or Canadian bacon (Bar S brand, Hormel, or Boar’s Head). Cook it until the hash browns are browned, turn down to keep warm. In another skillet, bring some water to a light boil. While you are boiling the water, make microwave Hollandaise sauce: two sticks butter (or butter substitute…it works fine!), six egg yolks, 2 tbs. water and 2 tbs lemon juice. Melt the butter in a large glass dish, add the water and lemon juice. Beat the egg yolks and add to the melted butter. Microwave 10 seconds at a time (important! Don’t let it go longer or you’ll get chunky sauce.) and stir well between each 10 seconds, until the sauce thickens. Poach eggs in boiling water (break them into a measuring cup and slide them in the water until they are mostly solid). Steam some asparagus spears in the microwave until crisp-tender. Serve hash brows/ham/onion mixture with several spears of asparagus and an egg on top, smother in sauce. Yum! (Double the sauce recipe for another dinner this week!). Serve with fresh fruit on the side!

Tuesday: Hamburgers, potato salad and green salad. Serve on a gf bun (Kinnikinnik or Ener-G are both good). When cooking prepared, frozen burgers…check the label! Some companies put wheat crumbs in their meat as a filler.

Wednesday: Fish Fillets, rice pilaf, asparagus spears. We’ve never been big fish eaters, but the kids discovered that they enjoy fish when they tried a sample at Costco. Tilapia fillets, cooked for about 7 minutes (more if you’re cooking more than 2 at a time) in the microwave….sprinkle with olive oil, lemon juice, and seasoning salt first. Cook some rice in chicken broth with a little garlic salt and parsley (make extra for tomorrow), when the rice is almost done add a little extra water and then place asparagus spears over the rice and water, cover and let the water steam off and cook the asparagus. Use the left over Hollandaise sauce over the fish, rice and asparagus.

Thursday: Chicken and vegetables. Saute some chopped chicken breasts in olive oil, add several cloves of garlic. Add a chopped onion, a chopped zucchini, a chopped yellow squash and a chopped Mexican squash, plus some sliced mushrooms. Cook until the squash is crisp-tender, add a can of chopped tomatoes (drain the sauce) and cook a minute or two more, until the tomatoes are hot. Serve over leftover rice.

Friday: Payday! Eat out…Pei Wei has a gluten free Chinese food menu.

Saturday: Grilled chicken salad. Marinade chicken in olive oil and lime juice with salt, pepper and garlic. Grill, and serve over greens with red onion, kidney beans, blue cheese, sunflower seeds, black olives, bacon bits (Hormel prepared real bacon bits are safe), cucumbers and radishes. Add homemade vinaigrette dressing (olive oil, balsamic vinegar, and stone ground mustard).

Sunday: Grilled flank steak (sprinkle a little garlic salt and worcester sauce on it as you grill), garlic mashed potatoes or baked potatoes, green salad with boiled egg, caramelized red onions, and lightly steamed green beans. Make the dressing for the salad by pureeing some of the caramelized onion with olive oil, vinegar, and stone ground mustard.


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