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!
Meatloaf with Mushroom Sauce; Roasted Redskins; and Sautéed Onions and Green Beans; Sliced Fresh Peaches with Cream
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.
Have a wonderful week, and enjoy your gluten-free diet!