This Week’s Gluten Free Menu

Monday: Burritos with homemade refried beans, cheese, and rice. I’ve got a big bowl of pinto beans soaking, and will cook them, puree them with some cumin, salt and pepper, and add a little rice flour and olive oil as I re-cook them until they are thick. I’ll add cooked rice, grated cheese, tomato, lettuce, chopped onion and cilantro and some avocado slices and salsa, and everyone can make their own burrito! I use rice flour tortillas, but you could also use corn.

Tuesday: Chicken green salad. A big green salad with cooked chicken breast, boiled eggs, dark red kidney beans, and slightly steamed cold broccoli. Serve it with dressing (Kraft will tell you if it has anything gluten-y, or make your own with olive oil, balsamic vinegar, Italian seasoning, garlic salt and a spoonful of gluten free prepared mustard).

Wednesday: Tuna melt sandwiches, warm potato salad and steamed carrots. This is pretty easy…make the tuna with gluten free mayo, pickles, chopped onion and a bit of mustard. Spread it on some gluten free buns (I like Kinnikinnik hamburger buns, I slice them into 3 rounds rather than in half and they make better bread than any of the commercial gluten free loaves). Put a thick slice of tomato on top, then a slice of cheese or soy cheese. If you can have it, sprinkle a little grated Parmesan on top and broil until everything is browned on top. I will be using this recipe for the potato salad, but using rice flour rather than wheat flour and rice vinegar rather than wine (mainly because I think the taste will be better with the rice, not because the wine would have gluten…you should always check first, though). I will probably omit the bacon.

Thursday: Chicken Casserole with salad. I have several chicken breasts that I cooked and froze (I bought 40 pounds of chicken on sale, and then baked about half of it at once in the oven and froze it in bags for later). Put some gluten free noodles on to cook, Tinkyana shell shaped pasta is great with this. Chop up the chicken (about 2 breasts should do it), and throw it in a pan with some grated carrot, diced onion, peas, chopped water chestnut, poultry seasoning, garlic, sea salt, pepper and maybe some rosemary. Saute all that with some olive oil until the vegetables start to cook. Toss it in a large casserole dish (Hooray for dad and mom’s Christmas gift…a beautiful red La Creuset baker!). In a saucepan, melt 3 tbs. butter or soy butter. Add 3 tbs. rice flour and cook until well mixed, then add 1 cup of chicken broth and 1 cup of soy, rice, almond or dairy milk all at once. Cook until thickened. Add a salt and pepper (remember there’s some in the chicken mixture, so don’t over-do it), crushed garlic and a dash of nutmeg, plus a dash of Worcestershire sauce. Drain the noodles, and put them in the casserole. Pour the sauce over everything and stir it up well, if you can have cheese sprinkle some on top and bake at 350 for 30 minutes.

Friday: We have guests coming over for dinner! I’ll serve a big pot of spaghetti with homemade marinara, plus some meatballs and a green salad. The marinara gets started at about 10:00, 2 large cans of tomato sauce and a pound of chicken sausage (I get ours at the local supermarket’s meat department, where they make it fresh). Cook the sausage with a finely diced onion, drain the fat. Add the 2 cans of sauce, 7 cloves of garlic, Basil, Oregano, and sea salt. Add a cup of red wine. You can also throw in several grated carrots and a grated zucchini, or chopped mushrooms if you like. Bring it to a boil, then turn it down and let it simmer all day (or use a crock pot). Stir it every so often so nothing sticks to the bottom of the pot. The meatballs are 2 pounds ground beef or chicken (or, if you’re not using meat in the sauce, you could do one pound ground beef and one pound chicken sausage), 1 1/2 cups gluten free bread crumbs (I use a mix of pulverized gluten free croutons and Rice Chex cereal), 1 egg or egg replacer for 1 egg, 1/4 cup grated Parmesan cheese (you can omit this and use extra crumbs and a bit of extra water), 1/2 cup water, 2 tsp garlic salt, 1 tsp basil, salt and pepper to taste. Mix everything together, roll into 2 inch balls. Brown the meatballs in a large skillet, then add them to the sauce 20 to 30 minutes before dinner and let them simmer.

Saturday: Leftovers! Put everything out on the counter, add a salad and maybe some sandwich things in case you need extra food, and put out some fruit to go along.

Sunday: Beans and Sausages with a green salad and corn bread. Two cans Bush’s baked beans (check the label, there may be some flavors that have gluten but there are some that don’t!), plus one chopped chicken bratwurst for each person (I get ours at the meat department at Harmons grocery store). Cook the sliced sausage until completely done, then add the beans and let it simmer until hot. Serve with a salad and some gluten free corn bread.

Enjoy!

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2 thoughts on “This Week’s Gluten Free Menu

  1. You have inspired me. I have started a weekly menu as well. I am really trying to stick to the Gluten free lifestyle now that Cooper is weaned. i’m sure I will have to try some of your recipes.

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