I’m late! I’m late! Yesterday, Hubby had a day off and we got to have a slow, lazy day. I fully intended to get the menu done….but as you can see, here it is Tuesday already and no menu. My friends Molly Beth and Joann have done their menus for this week, so I encourage you to pop over to their blogs and check out what’s for dinner. There’s a lot more creativity going on at their houses this week then there is at mine…but here’s what we’re eating this week:
Monday: Burritos. I had some homemade refried beans left from last week, so I put beans, rice, cheese, and green onion on a rice tortilla and warmed it in a large skillet. I put a lid on top to help speed along the heating process, then folded the tortilla in half and served the “burritos” with lettuce, sour cream, salsa and avocado. The rice tortillas don’t like to roll properly, but we’ve enjoyed our “folded burritos” just as much as the old kind.
Tuesday: Baked chicken, red cabbage and baked potato. I have ten pounds of boneless, skinless chicken breasts frozen in a giant lump. Sigh. So I’m going to slow cook it all day today and freeze the cooked chicken for later…and tonight we’ll have baked chicken breasts, red cabbage sliced and sauteed with garlic, olive oil, salt and pepper, and a baked potato.
Wednesday: Chicken Casserole and salad. A couple of yesterday’s chicken breasts, cubed and cooked with a diced onion, peas and carrots. Put some gluten free noodles (about 2 cups of dry gluten free pasta) on to cook. Then make a roux with 3 tbsp. butter, 3 tbsp. rice flour, and 1 cup chicken stock (I use Pacific brand, which is gf) with 1 cup soy or rice milk. Melt the butter, add the flour to make a thick paste, then add the liquids all at once. Season the roux with salt, pepper, rosemary, poultry seasoning, a bit of Worcestershire sauce, and garlic powder. Mix in one can of waterchestnuts and one can of chopped green chili’s, then add the chicken mixture, the drained noodles, and some gluten free croutons or stuffing mix (Ener-G sells little cubes of gluten free bread that can be used either for croutons or stuffing, and it’s great to have a package or two in your pantry for things like this!). Put it all in a casserole dish and bake at 350 until it’s browned on top…you can put cheese on top, but we skip the cheese and it still tastes good!
Thursday: French Dip sandwiches, potato salad and green salad. I use Boar’s Head roast beef, which is gluten free. Heat a box of Pacific brand beef stock (or another gluten free brand) in a large skillet. Add the roast beef slices and heat for a minute, just until they’re hot. Split some gluten free hamburger or hot dog buns (we like Kinnikinnik, but Ener-G also has some good gf buns), spread the buns with butter and toast them. Put the hot meat on the buns, cover with a slice of provolone cheese (or soy cheese) and toast again until the cheese melts. Serve the sandwiches with the broth for dipping. The potato salad is made with cooked red potatoes, celery, chopped dill pickle, and chopped red onion. For the dressing, mix together mayo, mustard, pickle juice, some dill, salt, pepper, and garlic powder. Toss the potatoes, pickles and onions with the dressing and serve (I’ll make a huge potato salad because we’ll have it again the next night…it’s always better the second day!).
Friday: Grilled burgers and potato salad. Isaiah’s birthday is Sunday, and he wants to have a couple of friends over to spend the night. I think we’re going to pretend it’s summer and have a barbecue, a “camp fire” in the fire pit, and the boys will sleep in a tent in Isaiah’s room…so we’ll have grilled hamburgers, potato salad, and maybe even watermelon if I can find one. I make my hamburgers with a couple of beaten eggs, some rice, Worcestershire sauce and a package of Lipton Onion Soup mix. Serve on gluten free buns with potato salad and chips, I’m thinking about what sort of cake to make him and I’m sure I’ll post about that later on!
Saturday: Roast with vegetables and mashed potatoes. I’ll put some sliced onion, celery and carrots on the bottom of a large casserole dish, then place a roast on top. Slice garlic cloves into thin spears, poke holes in the roast and stick the spears into the holes. Place a lid on the casserole and cook until a meat thermometer tells you the roast is done…serve with garlic mashed potatoes and gravy made from the juices from the roast.
Sunday: Beef and mushrooms. Leftover roast, cubed into little squares and cooked with mushrooms, onion and peas in beef stock. Thicken the stock with corn starch, and add salt, pepper, garlic powder, and Worcestershire to the mix. Serve the beef and mushroom mixture over left over mashed potatoes, or gluten free noodles or rice with a green salad or steamed broccoli on the side.