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Gluten-Free Diet Menu Plan for the Week of June 3, 2012

This week’s gluten-free diet menu plan begins with Boneless Beef Short Ribs, then Pork Fried Rice and a Peach Pie since peaches may be in season.  It continues with my husband’s favorite Meatloaf with Mushroom Sauce, then Salmon, and Lasagna.  After that there are Chicken Nuggets and Buckwheat Crepes and finally, Chicken Stir-Fry.

I have missed making a menu plan for a few weeks.  My schedule has been a little helter-skelter.  Can I blame some of that on the new dog we adopted?  Maybe, but it’s not all his fault.  Since I was without a plan, I got even more off target.  This week is looking better.  I hope your week is a good one!

Day 1

Boneless Beef Short Ribs made with the crockpot option; Potato Salad; Cole Slaw with Red Wine Vinaigrette; Sliced Apples with Cheddar Cheese

Beef Short Ribs Simmering

Simmering

Day 2

Pork Fried Rice from Lynn’s Kitchen Adventures with Broccoli added (I’ll use leftover Boneless Pork Loin Roast from my freezer for this); Sautéed Shoestring Zucchini; Peach Pie

 

Peach Pie with Cornstarch or Arrowroot Thickening – Gluten-Free

Peach Pie with Cornstarch or Arrowroot Thickening – Gluten-Free

Day 3

Meatloaf with Mushroom Sauce; Roasted Redskins; and Sautéed Onions and Green Beans; Sliced Fresh Peaches with Cream

Gluten-Free Meatloaf with Mushroom Sauce

Gluten-Free Meatloaf with Mushroom Sauce

Day 4

Salmon Croquettes; Garbanzos, Zucchini and Tomatoes Sauteed; and Romaine and Bean Salad with Dijon Dressing (without the beans since they are in the skillet); Strawberries and Sliced Pears

Salmon Croquettes - Gluten-Free and Almost Like My Mom's

Salmon Croquettes - Gluten-Free and Almost Like My Mom's

Day 5

Lasagna with Spinach (or Kale); Pan-Grilled Asparagus; Spinach and Radicchio Salad with Italian Dressing; Mixed Berry Yogurt Cup

 

Gluten-Free Lasagna with Spinach

Gluten-Free Lasagna with Spinach

Day 6

Baked Parmesan Chicken Nuggets from NFCA; Steamed Kale; Macaroni with a Garlicky Parsley Sauce; Vanilla Pudding

 

Parsley Sauce Ingredients - Gluten-Free

Parsley Sauce Ingredients - Gluten-Free

Day 7

Brunch of Buckwheat crepes filled with Scrambled Eggs, Sautéed Onion & Shredded Cheddar. The Buckwheat Crepes are from Amy Green’s cookbook, Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, Ulysses Press 2011.

Chicken Stir-Fry with Celery and Onion; Butterscotch Bars

Gluten-Free Chicken Stir-Fry with Celery & Onion

Gluten-Free Chicken Stir-Fry with Celery & Onion

 

Have a wonderful week, and enjoy your gluten-free diet!

 

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