I’m running behind this week but I finally finished this week’s gluten-free diet menu plan. Since I usually cook my menu plans for my family, I can tell you what actually happened with the dishes that I’ve already prepared. Since it’s now Wednesday, here’s how Sunday and Monday turned out.
Tuesday, I departed from the plan because of circumstances. But, having a basic plan made it easy to decide what to do in spite of how things went during the day.
Sunday’s Easy Chicken Breasts in the Crockpot were a hit and it was so nice to have them ready to serve and eat when we got home from church late.
Monday’s Boneless Pork Loin was superb with the Acorn Squash and the Peas and Carrots. My husband whined because he couldn’t have more.
Yesterday we had a late dinner because of “life happening.” Due to time constraints I ended up making meat sauce instead of meatballs. I also didn’t have time to take a picture of what I actually cooked like I try to do. The picture below is how it looked when I made the same, basic meal several weeks ago.
Here is the 7-day plan for this week. Enjoy!
Gluten-Free Diet Menu Plan
For the Week of October 7, 2012
Shoestring-Cut Zucchini Sautéed in Oil
Almond Cake with Cherry Vanilla Ice Cream
Baked Acorn Squash
Buttered Peas and Carrots
(Could be a 30 Minute Meal if you count prep time only, since the
Navy Bean Soup cooks all day in the crockpot)
Tilapia Fillets, Oven-Baked
Fresh Pears, Sliced
Day 4 – 30 Minute Meal
Zucchini, Onion and Sweet Peppers, Sauteed in Oil
Day 6 – 30 Minute Meal
Chicken Breasts Sautéed with Parsley Sauce
Day 7 – 30 Minute Meal
Flatbread or Focaccia (ready-made)
Fresh Melon Chunks
This gluten-free menu plan is designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like these 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.
Linked to Menu Plan Monday