Monday: Corned Beef and Cabbage, gluten free corn bread. Check the corned beef, I have yet to run into one that has gluten but it’s possible. I put the corned beef in a big covered casserole and cover it with water. Then bake it for about an hour. Then I take the whole thing out of the oven, add about five potatoes sliced in 1/2 inch thick rings, a sliced onion, and several carrots. Put it on the stove top and bring to a boil, cooking for an hour and 15 minutes. Skim the fat off the top. Then, add a thinly sliced cabbage and cook for 10 or 15 more minutes (until the cabbage is done). Take the beef out of the soup and slice it into thin slices, then serve the vegetables and broth in bowls with the beef slices on top, and corn bread on the side.
Tuesday: Chicken Pot Pie, green salad. Follow this link to find the recipe (see Thursday’s dinner).
Wednesday: Corned Beef Soup. Same thing as Monday, but cut the beef up into little bits and mix it in with the vegetables.
I will put a large bag of red kidney beans and a small bag of pinto beans out to soak overnight, for the next few meals.
Thursday: Red Beans and Rice. Rinse the soaked beans. Put the pintos and some of the kidney beans in the fridge for later. Put most of the kidney beans in a crock pot and cover them with water, add one chopped onion, five or six cloves of garlic, a couple of teaspoons of Cajun seasoning, some salt, and a chopped Kielbasa sausage (Hilshire Farms is GF). Cook on low all day. Serve with cooked brown rice and a salad. This is especially good with Frank’s Red Hot sauce, which is happily gluten free!
Friday: Chili and salad. Cook a pound of ground beef in a large casserole or the crockery part of a crock pot. Add a chopped onion, some minced garlic, the rest of the soaked beans, a large can of chopped tomatoes and two medium cans of tomato sauce. Stir in some chili powder and two teaspoons of cumin. Put the casserole in the oven and cook on a low temperature all day, or cook in the crock pot all day on low.
Saturday: Leftovers! Put everything you have left over from the week out along with a green salad, some fruit, and maybe (if you’re low on leftovers) some things to make a sandwich. Let everyone choose what they want and load up their own plates!
Sunday: Pot roast with vegetables, garlic mashed potatoes and sauteed kale and chard. Place one sliced onion, several sliced potatoes, and several cut carrots on the bottom of a large casserole or crock pot. Peel five or six cloves of fresh garlic and cut into strips. Poke holes in the roast with a knife and stick the garlic spears into the roast. Salt and pepper the meat, then place it on top of the vegetables. Cook on low until the roast reaches the desired temperature (or cook in the crock pot all day on low). For the garlic potatoes, boil several pound of potatoes and 6 to 8 whole cloves of garlic until they are tender (I use two potatoes per person as a general rule, because we like leftovers). Drain the potatoes and garlic and mash them in a mixer with 1/2 a stick of butter substitute, salt, pepper and a little milk substitute if they are too thick. We have been enjoying kale and Swiss chard, just wash the greens and stems well, then slice into thin strips. Cook in a big skillet until the greens are tender and wilted with a drizzle of olive oil, several cloves of crushed garlic, and a little sea salt. Save the cooked vegetables and leftover meat to make a stew or soup for tomorrow’s dinner!