This Week’s Gluten Free Menu (Catching Up Edition)

Well…it’s that time again. I had a little break, and I’m a day late this week but….here it is!

I’m not doing much in the way of meals lately. We’re getting back into the school routine and we are still finishing up with canning peaches (last day of peaches today!). This menu will lean heavily on the crock pot, which is fine since it’s starting to feel like fall. Bring on the comfort food!

Monday: Crock Pot Chicken and Sausage Jambalaya. Throw several cubed chicken breasts in a crock pot. Add large can of chopped tomato, three or four stalks of chopped celery, a chopped onion, several cloves of garlic, and two chopped bell peppers. Add several teaspoons of Cajun seasoning (we like ours flavorful, so I added four teaspoons). Add a little salt and some red pepper if you want. Let cook on low all day, an hour before dinner add a chopped zucchini, about a cup of frozen okra, and a chopped sausage (Hillshire Farms is GF). Let simmer for an hour, if there is too much liquid in the pot take the lid off to let it evaporate. Serve with cooked rice and a salad!

Tuesday: Band Practice Night. Hubby will be gone…so we’ll use this excuse to go easy for dinner. Baked potatoes with cooked cubed chicken, frozen broccoli, prepared bacon bits (Hormel brand is GF), cheese and sour cream for those who can have it and green onions. We may even throw a little canned chili on top (Hormel, Stag, or Western Family Thick and Chunky are all GF). Served with a green salad.

Wednesday: Split Pea and Ham Soup, Corn Bread and Salad. Throw a box of Pacific brand chicken broth (or about 4 cups of other GF broth) in a crock pot. Add 1/2 chopped onion, garlic salt, a package of dried split peas, a chopped carrot, and 2 stalks chopped celery. Add one package of GF diced ham (Bar S brand is what we used). Let simmer all day. Stir until creamy and add extra broth if it looks too thick. Serve with gluten free corn bread and green salad.

Split Pea Soup ready to simmer…the split peas are under everything else. Gluten Free Corn BreadFinished Soup and Bread. Yum!

Thursday: Tacos. Ground beef cooked with a can of black beans and taco seasoning (try McCormic) and a little salsa. Serve with lettuce, tomatoes, chopped onion, cheese, sour cream, olives, salsa and avocado. Put out warm corn or rice tortillas, or serve as a salad over a bed of lettuce with corn chips crumbled on top.

Friday: Gluten Free Pizza. I like Bob’s Red Mill Pizza mix, quick and easy and really tasty. I prepare the mix as per package directions, and use a cookie sheet to bake it. Top with sauce (one can tomato sauce, one small can tomato paste, splash of lime juice, several cloves garlic, salt, basil and oregano…cook ’till bubbly and then put it on the pizza), Hormel turkey pepperoni, sliced green peppers, mushrooms, olives, red onion, a bit of blue cheese and shredded cheese. I leave one side cheeseless, sometimes I’ll add crumbled up soy cheese instead of regular. Serve with a green salad.

Saturday: Skillet Ratatouille. In a large skillet, cook a thinly sliced Hillshire Farms turkey sausage until browned. Remove the sausage and set aside. Add 2 sliced zuchinni, 2 small yellow squash, a sliced onion, several cloves of garlic, half a chopped green pepper and some olive oil. Cook until crisp-tender. Add the sausage back in, and throw in a can of chopped tomatoes. Cook until hot, then serve with brown rice and/or toasted gluten free bread (we like Kinnikinnik hamburger buns or English muffins).

Sunday: Pulled Beef over Garlic Mashed Potatoes with Mushrooms. Put a beef roast (a cheap one works fine) in the crock pot and throw in 3 cups of beef or chicken broth, some baby carrots, and one sliced onion. Add several cloves of pressed garlic and a bay leaf. Cook all day, an hour before dinner, use two forks to pull apart the roast. Add a package of sliced mushrooms, a cup of frozen green peas, and 2 tablespoons of corn starch mixed with warm water. You may need to add more broth as well at this point. Stir well and let simmer until thickened. In the meantime, boil peeled potatoes and about 7 cloves of garlic in a large pot until soft. Throw cooked potatoes and garlic in a mixer, mash well. Add butter or olive oil, add milk (soy, rice or regular) and salt and mix again. Serve the beef over mashed potatoes, with steamed broccoli on the side.

Enjoy!

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