This Week’s Gluten Free Menu

Molten Chocolate cake…fancy, but not hard!

Monday: Super Taco Salad. One pound ground beef, browned with one chopped onion. Add 1/2 to 3/4 cup salsa, some salt and pepper, and a can of black beans and heat well. Serve over green salad with onions and whatever other vegetables you’d like, the secret ingredient is balsamic vinegar…drizzle some on before you put on the meat. Add some non-dairy sour cream, some salsa, and crumbled corn chips and toss well. You won’t miss the cheese…but if you can have it by all means add some.

Tuesday: The kids are going to be out with friends for dinner, so we’ll have grilled steak and baked potatoes with steamed broccoli…all by ourselves. Come to think of it, we may even have a little red wine!

Wednesday: Crock Pot Chicken Chili. Brown several diced chicken breasts in a little olive oil in the crockery part of the crock pot. Add a large chopped onion (or 2 small ones), a chopped green pepper, several cloves of pressed garlic, 1 can chili beans, 1 can kidney beans, and 1 can black beans. Stir in one large can of diced tomatoes, with juice. Add some salt, pepper, chili powder (3 teaspoons at least, we like a little more than that) and 2 teaspoons of cumin. Stir it well, and then let it cook on low all day long. Serve with gluten free corn bread and a salad.

Thursday: Pulled Pork Sandwiches, corn and broccoli. I rarely cook pork for reasons I won’t go into right now, but I have a roast in the freezer that needs to be eaten. Toss it in the crock pot, douse it with a whole bottle of Kraft barbecue sauce. Fill the bottle 1/4 of the way full with water and shake to get out the sauce that sticks the the side, the extra water will help the roast cook. Add several cloves of minced garlic and cook all day on low. Serve with corn and steamed broccoli.

Friday: Polenta Pizza. Prepare Polenta (click for recipe…it’s in the menu this links to) as described, but add 2 tsp. garlic powder and 1 tsp Italian herbs. Spread Polenta on a large baking sheet and bake at 350 until firm (20 minutes or so…but watch it, it should be light brown around the edges but not too dark). Add some pizza sauce (one can tomato sauce with salt, Italian herbs, and crushed garlic cloves…heat it to boiling and simmer for 5 minutes), some Hormel Turkey pepperoni (again, I’m not a fan of pork…and the Turkey Pepperoni is Gluten Free!), some thinly sliced red onion, mushrooms, green pepper….whatever else you like on your pizza. We used cheese on part of it and soy cheese on the rest of it, but if you’re creative with your toppings you can just leave the cheese off. We like the polenta crust…a little different, but easy and good.

Saturday: Hamburgers and Fries. We’ll grill up some burgers made with Lipton Onion Soup mix (gluten free! Yea!). I throw in a little ketchup, an egg or two, a package of the soup mix and some cooked sticky rice, mix it well and then make patties. Serve on gluten free buns (Kinnikinnik brand for us) or wrapped in a lettuce leaf. Bake some gluten free frozen fries, or make home made steak fries with sliced potatoes tossed with olive oil and sea salt, baked at 350 until crisp and golden. Serve with fruit and steamed broccoli.

Sunday: Baked chicken, garlic mashed potatoes, gravy, and steamed green beans. Molten Chocolate Cake for dessert! Rub the chicken with a mixture of olive oil, crushed garlic, sea salt, pepper, rosemary and thyme. Bake until a meat thermometer reads 170 degrees. Serve with garlic mashed potatoes, gravy and steamed green beans. For dessert, Molten Chocolate Cakes. Here’s the recipe…they are naturally gluten free and very tasty, like mini-souffles but not hard to make. You can use butter substitute and have dairy free cake as well! For a fancy twist, drizzle chocolate syrup across dessert plates before you unmold the cakes onto the plates. Then sprinkle a little powdered sugar over the cakes…Voila! Fancy, but not hard.



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