This Week’s Gluten Free Menu

Monday: Meatball Sandwiches. Leftover meatballs (I made a second round of spaghetti and meatballs last week because they were so good!) on gluten free buns, with a side salad and some peaches.

Tuesday: Hamburgers and homemade oven fries. I will mix a cup or so of cooked rice, a package of Lipton Onion Soup Mix (gluten free, yea!), an egg, and about 3 tbsp. of ketchup in with the hamburger meat before cooking them. The fries are sliced fresh potatoes tossed in olive oil and salt and pepper, then baked at 350 until they’re brown. We’ll have peas and carrots on the side.

Wednesday: Bean burritos. I know we had these last week…but they are cheap and the kids loved them! I will soak a couple of bags of black beans (I used pinto last week, so we’ll try something new) overnight. Then, cook them in water until they are soft. I process them in the food processor with some olive oil, garlic salt, cumin, and chili powder. Then cook them again in a big pot until they are smooth. The recipe calls for flour, and last week I was prepared to substitute rice flour…but found I didn’t need to at all! For the burritos, I mix some cooked rice and salsa in with the beans and put them on brown rice tortillas, with chopped lettuce, onion, olives and more salsa.

Thursday: Chicken Pot Pie. I have some frozen cooked chicken, so I’ll pull this out and use it. Prepare the pie crust (details below) and chill it while you make the filling. Two chicken breasts, cooked and cubed, 2 cups of frozen peas and carrots, a finely chopped onion. Melt 3 tbsp. butter or butter substitute in a large pan, add onions and cook ’till they’re transparent. Add 3 tbsp. rice flour and stir until a thick paste forms. Add 2 cups chicken broth (I use Pacific brand) and stir until thickened, then add the rest of the items above. Put a lid on it and add a little more liquid if you need to. Make a pie crust…I use the same recipe I use in my apple tart (find it here) and then add a teaspoon of garlic powder, some salt and some crushed rosemary and thyme. This gives the crust a really savory flavor! Pour the filling in a large casserole dish, roll the pastry out and drop it on top of the pie and bake at 350 until the crust is browned around the edges. Serve with steamed broccoli or a green salad.

Friday: Tuna Melt Sandwiches, cream of tomato soup. Make tuna fish with mayo, onion, diced dill pickle and a dash of mustard. Put the tuna on gluten free buns, open-faced. Place sliced tomato on top of each, then a slice of cheese (soy cheese works, too). Broil until the cheese is melted and browned. Serve with gluten free cream of tomato soup…this can be tricky to find! Be careful, because most canned soup does have gluten. Amy’s brand tomato soup is gluten free, so we use that.

Saturday: Mexican Pizza. We’ll use the refried beans from earlier this week, and layer beans mixed with salsa, cheese or soy cheese, and chopped onion on corn tortillas. Bake at 350 until cheese is melted and starts to brown at the edges. Serve with lettuce, avocado, green onion, olives, sour cream (dairy or non) and more salsa.

Sunday: Chicken Salad Sandwiches, leftovers. I make the chicken salad with cooked chicken breast, chopped red onion, celery, water chestnuts, mayo, a bit of curry powder, and some cold peas. Serve it on a bed of lettuce or on gluten free buns, with steamed carrots on the side.

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2 thoughts on “This Week’s Gluten Free Menu

  1. Everything sounds so good! That Chicken Pot Pie is a great idea for a cold winter’s night!I didn’t realize that Lipton Onion Soup mix was gluten free…that’s a useful piece of information. Now I have a few more old recipes I can dust off and use again! 🙂

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