Monday: Chicken Quesadillas. Rice tortillas with rice cheese (I know it sounds nasty, and if you can have real cheese by all means go for it! But the rice cheese melts better than soy). Hormel natural cooked chicken is gluten free and great for things like this! We also add chopped onions, red or green pepper, and any other vegetable that sounds good. Serve with a dip made of salsa mixed with dairy-free sour cream.
Tuesday: Pork Chops (grilled) with baked beans and salad. Bush’s baked beans are gluten free, but my dad’s recipe is amazing…so if you have the time, give it a try!
Here’s the recipe for Pop’s Baked Beans:
2 cans large red kidney beans (rinse and drain all beans)
2 cans great northern beans
2 cans pinto beans
2 cups BBQ sauce (more if needed…many Kraft sauces are GF)
1 lb ground beef or turkey
1 onion, chopped
4 tbsp. sweet pickle relish
4 tbsp. brown sugar
1 chopped jalapeno pepper (optional)
1 can chopped chili peppers
Brown the ground beef and onion in the crockery part of a crock pot. Add everything else and let cook all day on low (or a couple of hours on high).
Wednesday: Polenta with chicken, peppers, olives and feta. Make the polenta without the toppings and bake it (recipe here, under Wednesday’s entry) and set aside. Cook four large chicken breasts and dice them into small bits. Set aside three of the breasts for tomorrow’s dinner. Saute several sliced red and green peppers, a sliced red onion, some Greek olives, and some crushed garlic with olive oil until the onions are transparent. Scatter the chicken over the polenta, then arrange the onions mixture over that. Add crumbled feta cheese on top. Serve with a green salad or some steamed broccoli.
Thursday: Burrito Bowls. Mix the chicken left over from last night’s dinner with 1/2 cup of salsa and some fresh chopped cilantro. Cook 2 cups of rice according to package directions, toss the cooked rice with some finely chopped cilantro and a little lime juice. Drain a can (or two) of black beans and season them with salt, pepper, and a teaspoon of chili powder. For each bowl, layer lettuce, rice, black beans, chicken, chopped tomatoes, salsa, sour cream (dairy or non dairy) and a dollop of guacamole. Serve with warm corn chips (Mission brand is GF…also check your salsa for gluten! We use Pace, but always check first. IMO is a good gluten free sour cream substitute, and McCormick spices always list gluten…the chili power is GF).
Friday: Quinoa salad and GF bread with hummus. Cook a package of Quinoa according to package directions. Chop a container of grape tomatoes, a cucumber (seeded), a can of artichoke hearts, and a red onion (very small pieces). Toss the cooked grain with olive oil, crushed garlic, and balsamic vinegar, add the vegetables and toss again. Serve with toasted gluten free bread (Glutano Bagels are great) with some hummus (Sabra brand is good). Quinoa is a gluten free grain that is very good for you, I used to make a couscous salad like this and was missing it…the Quinoa is different, but good!
Saturday: Chicken and rice with vegetables. Grill some chicken breasts, and cook brown rice in chicken broth with garlic, salt and pepper, parsley flakes, and a little gluten free poultry seasoning. Serve with vegetables…steamed broccoli or kale would be nice.
Sunday: Paprika Beef and gluten free noodles. I used this recipe and omitted the shorting (just cook the beef in a little olive oil), and used gluten free flour rather than regular flour. Be careful with mustard powder, as some does contain gluten! I ended up using prepared mustard (added a tablespoon or so) because I didn’t have any ‘safe’ mustard powder. Serve over gluten free noodles (Tinkanya) with a big green salad.