I’ve discovered an absolutely delicious sandwich bread recipe. It’s called “Sandwich Bread with Sourdough Starter.” I’m using it in the sandwich supper I’ve included in the Gluten-Free Diet Menu Plan this week. You can find the link in the menu plan.
Several weeks ago I started my own batch of sourdough starter by following Amy Green’s directions and I found it has worked just as her instructions say… It really is simple to make!
This week’s Gluten-Free Diet Menu Plan features “yummy” favorites for the entire Mothers Day extravaganza beginning with brunch and ending with a lovely dinner that includes a “chocaholic” fudge and vanilla ice cream brownie dessert.
The rest of the week is filled up with six more healthy, family-pleasing meals with flavors ranging from cheeseburger to paprikash and from mustard dill sauce to garlic cheese bread.
The Gluten-Free Diet Menu Plan for this week begins with a fall-apart tender sandwich dinner of Beef Short Ribs in a tangy sauce. Sliced onions are optional.
Following that is a celebration of Cinco de Mayo featuring Carne Guisada, a spicy Mexican-inspired beef stew that can have onions, tomatoes and even potatoes in it. Like most stews, the ingredients can vary some. It’s been a favorite of mine since I first had some in San Antonio years ago.
I’m so happy to see daffodils and tulip trees blooming! It’s also fun to add a few spring veggies to this week’s Gluten-Free Diet Menu Plan.
Asparagus, sugar snap peas, spring salad greens and green peas are a few sides that I like to add to the menu any time of year. But, they are even better when I can find them fresh, so I’ve added them to several of the meals below.
There’s a slow cooker meal, a sandwich supper, a paleo chicken dinner, a salad supper, a shrimp sauté, a “breakfast for supper” and a crock pot turkey breast supper this week.
This week’s Gluten Free Diet Menu Plan begins with a marvelous Easter holiday dinner of oven roasted boneless pork loin and ends with an easy lasagna with spinach.