This Week’s Gluten Free Menu

Monday: Baked bbq chicken (Kraft sauce), twice baked potatoes, green salad.

Tuesday: Chicken Spaghetti Sauce with gluten free noodles, gluten free garlic toast, green salad (I cook the sauce on low all day…a large can of tomato puree, 2 chicken breasts, some olive oil, garlic, sea salt, oregano and basil. Before serving, I shred the chicken and stir it up.)

Wednesday: Steak Pot Pie, steamed broccoli. Cut a large steak (or several small ones) into small cubes. In a large pan, brown steak with a little olive oil. Add a chopped onion and cook until onion is translucent. Add 2 cups beef or chicken broth (Pacific brand is GF), garlic, salt and pepper and a little thyme. Bring to a boil. Add 1/2 package of frozen peas and carrots and 1/2 package of frozen southern-style hash browns (Ore-Ida brand is safe). Return to a boil, add some corn starch mixed with water to thicken and let simmer on low. In a large baking dish, mix 1 cup rice flour, 1 cup tapioca flour, 1 tsp. garlic salt and 1 stick butter with a pastry blender (or cut in with a knife and fork). When mixture is crumbly, add several tablespoons of very cold water and mix until the dough is sticky-crumbly. Press the dough into the pan and up the sides. Prick with fork and bake for 10 minutes. Fill crust with the beef mixture, and top with prepared instant mashed potatoes if you like. Bake for 15 more minutes (or until the potatoes are slightly browned) and serve!

Thursday: Tuna Melt Sandwiches. Prepare 3 cans tuna…we use mayo, mustard, finely diced red onion, diced dill pickle, and salt and pepper. Place gluten free bread slices on a large cookie sheet or two (I use homemade bread…I’m just about *done* with paying too much for bread that doesn’t taste great so I make my bread on Sunday each week!). Top bread with tuna, then add a slice of tomato (ours are finally ripe!) and a slice of regular or soy cheese. Broil until the cheese is melted and begins to brown. Serve with a salad and some canned peaches.

Friday: Cheapskate Meatloaf, garlic mashed potatoes, steamed broccoli and gravy. The meatloaf has 1 lb ground beef, with 1 pkg. Lipton Onion soup (gluten free! Yea!), 2 eggs, and then I cook 1 cup sticky white rice with 3 cups water and then mix that in, too. Then, I add 1 small can of tomato sauce and mix well, pack into 2 loaf pans and pour another can of tomato sauce over both loaves. Sprinkle salt and pepper and garlic powder over both and bake at 350 until a meat thermometer reads at least 160 (I cook mine longer, maybe 175 or so, for meatloaf…thanks for the meat thermometer, Mom and Dad! I use it all the time…). The texture of the meatloaf is a little different because of all the rice, but it is very savory and it’s nice to get 2 meatloaves out of 1 pound of beef!

Saturday: Thin Crust Chicken Pizza and Salad. The crust recipe can be found here, but I double it and omit the gelatin, and just use water instead of milk. I also add some garlic powder to the dry ingredients. Spread the dough thinly over a large cookie sheet and bake at 350 until just brown around the edges. Top with homemade pizza sauce (find the recipe in Monday’s listing in the link to the left). Top with thinly sliced cooked chicken breast, red onions, olives, mushrooms, and whatever else sounds good. If you can have cheese, go for it…if not, soy cheese is OK or just add extra sauce.

Sunday: Corned Beef Brisket, cooked carrots, and “fried” cabbage. Cook a corned beef brisket in the crock pot with about an inch of water. I rub the seasoning package over the meat before putting it in, along with a little prepared brown mustard and a sprinkle of garlic powder (not salt, because it’s already salty enough!). Bake all day. Steam some carrots to go along. “Fried Cabbage” is a favorite around here…don’t worry, there’s no actual frying involved. I slice a red cabbage thinly, along with an onion. In a very large skillet, saute the cabbage and onion with lots of olive oil (2 or 3 tablespoons), salt, pepper, and 3 or 4 cloves of garlic. The cabbage should be crisp-tender. Serve slices of corned beef with brown mustard on the side, the carrots, and the cabbage.

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