It’s not Monday, but maybe you can stash this week’s menu away for next week! We had leftover lamb from the Passover, but I put the roasted leg of lamb in this week as Monday’s meal since I use leftovers twice this week. Leftovers doesn’t really do it justice…we only have lamb once a year, but we sure have enjoyed it!
Monday: Roasted leg of lamb, asparagus and pepper salad, roasted red potatoes. See the Seder Menu for recipes. I also ended up making a regular basil pesto with pine nuts, garlic, olive oil and Parmesan cheese.
Tuesday: Lamb Pesto Pasta with asparagus. Prepare one package of gluten free fettucini noodles according to the package. Toss with both the mint and basil leftover pestos. Chop some lamb meat into small squares and chop the leftover asparagus and peppers into bite-sized pieces. Toss the lamb and asparagus with the noodles and pesto, and add a little more grated Parmesan cheese on top. We had steamed artichokes with this meal…mmmmm!
Wednesday: Split pea and ham soup. Six cups of chicken broth (I made ours with Better than Bullion, although we usually use Pacific brand. Both are GF), one package of organic split peas, one package of gluten free ham chunks (Bar S), about a cup of chopped carrots, and one minced onion. Throw it all in a pot and cook until the peas are mushy…I cooked mine for a couple of hours on low but you can use a higher temp and accomplish the same thing in less time. Season with salt, pepper, a dash of garlic powder and serve with fresh fruit, vegetables, or a salad.
Thursday: Hamburgers and fries. Not the most healthy meal ever….but we have some 100% beef patties in the freezer and the kids have been wanting burgers! You can make home fries by slicing potatoes, tossing them with olive oil and salt (or seasoning salt…check for gluten), and baking them at 400 until they are brown. Or use frozen fries…but check for gluten first! We’ll serve our with steamed Kale.
Friday: Lamb and bean stew. I froze the rest of the lamb (on the bone) and some leftover chopped meat along with quite a bit of broth. I’ll put some Great Northern Beans (white beans) out to soak over night and take the lamb out of the freezer the night before so it can thaw in the fridge. Put the lamb (bone and all) and the broth in a large pot. Add a large can of chopped tomatoes, two cups of red wine, and additional liquid if needed into the pot and let it simmer most of the day. About 2 hours before dinner, put in the soaked beans and a chopped onion, plus several cloves of crushed garlic. About half an hour before dinner, pull the meat off the bone and chop up any large pieces (toss the bone). Return to the pot and simmer. Add a chopped zucchini and a chopped yellow squash about 20 minutes before serving. Serve with a gluten free bread (toasted bagels come to mind…Glutano and Kinnikinnik make good bagels) and a tossed salad.
Saturday: Ham fried rice, chicken salad rolls. The Chicken Rolls are rice paper (gluten free) wrappers, soaked in water and stuffed with chopped boiled chicken, lightly cooked (crisp-tender) red cabbage, scallions, and soaked mung bean noodles (also gluten free!). Serve with a sauce made of GF chili sauce, creamy peanut butter, GF soy sauce, and a bit of rice vinegar.
Sunday: Barbecued chicken breasts, steamed Kale, baked potatoes. Kraft is good about marking anything that has gluten, most of their barbecue sauces are safe (but always read the label first!)