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Gluten-Free Diet Menu Plan for the Week of December 30, 2012

For this week of celebrating the new year, I start off with some Broiled Salmon Fillets, fully intending for this gluten-free diet menu plan to include healthier meals as much as possible.

On New Year’s Eve we’re planning some gluten-free recipes that are favorites, but they could possibly tempt one to overindulge.  This is a meal that could suit just you and your family…or you plus a whole crowd of friends…Bean Salad with Dijon Dressing and Romaine, Bacon-Cheese Potato Skins, Easy Meatballs Subs, deviled eggs, Cannellini Hummus and Oatmeal Raisin Walnut Bars.

Following that is a dinner on New Year’s Day that starts with a dish of Blackeyed Pea Soup with Veggies.  Whether it brings good luck or not, I don’t know, but it sure is a tradition that tastes good!  The rest of dinner includes baked ham, green beans, roasted butternut squash cubes and an Apple Galette with Pecans.

My healthier plans for a week of “out with the old and in with the new” continue the next day with a super simple Turkey Breast in the Crockpot with some Cajun flavor added.  Plan to have some leftover turkey for sandwiches the next day!  Sweet potato hash browns and broccoli are also in this meal.

The rest of the week includes sandwiches from leftover ham and turkey breast,  a tuna casserole, Brussels sprouts, Fudge Brownies with Lentil and Cocoa, Boneless Beef Short Ribs, new potatoes and Napa Cabbage Slaw.

Have a wonderful New Year and thanks for visiting today!
 

Gluten-Free Diet Menu Plan for the Week of December 30, 2012

Gluten-Free Diet Menu Plan for the Week of December 30, 2012 Starts with Broiled Salmon, Baked Acorn Squash, Sauteed Celery, Onions and Tomato

 

 

Gluten-Free Diet Menu Plan

For the Week of December 30, 2012

 

Day 1

Broiled Salmon Fillets with Minced Garlic; Onion, Celery and Tomatoes Sauteed; Baked Acorn Squash

 Fresh Pineapple Chunks

 

Day 2 – New Year’s Eve

Bean Salad with Dijon Dressing and Romaine

Bacon-Cheese Potato Skins on Redskin Potatoes

Easy Meatballs with Mini-Sub Rolls (Dinner Rolls)

Deviled Eggs

Cannellini Hummus with Rice Works Chips and Celery

Oatmeal Raisin Walnut Bars

 

Day 3 – New Year’s Day

Blackeyed Pea Soup with Veggies

Baked Ham with Brown Sugar Glaze

Green Beans with Chives and Parsley

Roasted Butternut Squash Cubes

Apple Galette with Pecans (just sprinkle 2 tablespoons of chopped pecans over the apples before baking)

 

Day 4

 Turkey Breast for the Crockpot

 Seasoned with

Seasoning Blend for Pat (adapted from Emeril’s Cajun Spice Blend)

Broccoli with Garlic and Olive Oil

Shredded Hash Brown Sweet Potatoes with Onion

 

Day 5 – Sandwich Night

Ham Sandwiches with Tomato, Mayo and Mustard

Turkey Breast Sandwiches with Tomato and Horseradish Sauce

Chocolate Chip Almond Bars

 

 Day 6

Tuna Rice Bake

Brussels Sprouts with Bacon

Fudge Brownies with Lentil and Cocoa

 

Day 7

Boneless Beef Short Ribs  (gravy is optional)

Boiled New Potatoes with Garlic and Olive Oil

Napa Cabbage Slaw with Red Wine Vinaigrette

 

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This gluten-free menu plan is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like these gluten-free recipes, too.   They are wheat-free, barley-free and rye-free.  Many are also casein-free, dairy-free, egg-free, lactose-free, nut-free and refined sugar-free.

Remember, be sure you check all your ingredients each time you buy them to make sure that nothing contains any gluten.  If the label doesn’t show clearly that something is gluten-free, check with the manufacturer.  That may seem rather obvious, but it’s easy to overlook.  The manufacturer doesn’t actually have to state that gluten is in the ingredients.  They only need to state if there is wheat or any of the other seven common allergens. (I discuss this in more detail in my ebook, Eating and Living a Gluten-Free Diet…The Official Guide.) That means that barley, rye and some other less common gluten-y grains can actually be in the ingredients in amounts too small to require being listed by name.  For example, the all-inclusive, commonly seen “flavorings” covers a lot of ingredients, some of them gluten-y.

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