Gluten-Free Diet Menu Plan for the Weeks of April 1 and April 8, 2012
My Sincere Apologies! My Gluten-Free Diet Menu Plan post of last week, April 1, 2012 contained quite a few errors in links and no text to speak of. Just too many heavy things were happening last week and I didn’t check my work properly… My bad :-(. So, the corrected post will be my Gluten-Free Diet Menu Plan for this week. Hope you like it.
Here’s the corrected post. I believe that all the links work this time :-)!
I hope you are enjoying some sunshine today. Our daffodils and forsythia have been so refreshing this past 2 weeks – earlier than usual – so we’re eager to see if we’ll have milder weather for the rest of April. Unfortunately, it’s dreary today and started raining shortly after I walked the dog early this morning.
Here’s my revised Gluten-Free Diet Menu Plan:
1. Lunch: Hummus with Crackers and Raw Cucumber Slices.
You can serve this as an appetizer with a relish tray of celery and carrot sticks, broccoli and cauliflower florets, pepper strips, blue corn tortilla chips, G.F. rice crackers and G.F. pita chips. Or, put some in a lunch box with any of those to accompany it (and don’t forget the ice pack!) — it’s naturally gluten-free, healthy and full of flavor!
Dinner: Shrimp Stir-fry With Bok Choy, Mushrooms and Spinach. Yummy is the only word to describe this tasty dinner treat. My husband and I both love it!
Although this may not seem such an exciting recipe for many cooks, for me this is an exceptional treat.
2. Lunch: Chicken Vegetable Soup with Spinach
Are you looking for a light soup for lunch that still has the fiber and protein to last you for hours? A few days ago I made this soup for lunch and found it lasted me well through the afternoon, even though it’s without noodles or rice. It was also soothing for a tender tummy when I was a little under the weather recently. There’s plenty of flavor without being overpowering.
Dinner: Stuffed Peppers
The balance of flavors in a forkful of this never fails to entice us. What a great gluten-free meal to pull out of the oven …
Dinner Salad: Put Together A Salad That You Will Enjoy. I Suggest Mixed Greens with Carrot, Radish and Tomato with Ranch Dressing.
Dessert: My husband and I almost always enjoy a dessert made with berries, bananas and pears. I usually put a dab of gluten-free whipped cream on top of my husband because he’s a confirmed sugar-holic. Not only will it look good but I think that it tastes great!
3. Lunch: Greek yogurt and pecans (2 Tbsp.). Sometimes I’m on the go and a quick lunch of Greek yogurt is just what I need. You can usually find it in your grocer’s dairy case. I stir in some broken pecans for a different flavor treat.
Dinner: Alaska Salmon Tacos from the Alaska Seafood website using salmon from a can or a pouch.
Dessert: Butterscotch Bars
“Yum!” I heard as I was setting up a photo of the Butterscotch Bars I’d just baked. I turned around to see my husband grabbing a whole handful of them from the pan as he was finishing his first mouthful. He’s usually not so interested in my gluten-free cookies, but these really were outstanding.
So often it’s the simpler recipes that are best. This gluten-free recipe for butterscotch bars is like that. Tender, chewy – with the delicate flavor of butter and brown sugar and vanilla.
4. Lunch: Mixed Lettuce & Veggies Salad with French Dressing. Just throw together a salad full of your favorites and you’ll have a great break and enjoyable, light meal for lunch.
I really appreciate a gluten-free meal that is quick and easy to prepare. Even when I’m at home, some days I like to have dinner started and simmering away on its own while I work elsewhere. In a crockpot or slow cooker, these Beef Cube Steaks cook on their own without any attention until it’s almost time to eat. Then we have a frugal meal that my husband thinks is awesome, and there’s not too much to clean up.
Dessert: Greek yogurt with strawberries
5. Lunch: Multibean Soup
Full-flavored, eye-appealing, nutrition in a bowl.
Chicken breasts, boneless and skinless, form the base of the delicate but entrancing flavors in this dish. Mild yet memorable, this Mexican-inspired dish doesn’t need any adjustment to become gluten-free — like many Mexican combinations, it already is that. More than being gluten-free, there are also the heart-healthy benefits of the avocado and tomato, such as fiber, potassium, vitamins (A, C, E and K, B-vitamins and folic acid, just to name a few).
The optional sides are refried beans, rice and guacamole. I always have shredded or torn lettuce with mine, too.
Dessert: Grapefruit halves. Just halve your favorite variety of grapefruit, add sugar if that’s for you and enjoy.
6. Lunch: Asparagus, Carrots, Celery…with Lemony Black-Eyed Pea Hummus by Valerie at City|Life|Eats in her guest post on The Balanced Platter. The recipe is several screens down in the post… But, I think that you’ll be glad that you took the trouble to find it. 🙂
Dinner: Lasagna With Spinach
Today, I baked some true comfort food … Believe it or not we are having a wintery mix here in northern Ohio today, in April, as I’m doing this meal plan. It’s my opinion that that Lasagna is a perfect response to a chilly, dreary day. So,…
Dinner Salad: Red Cabbage Slaw with Vinaigrette
7. Dinner Appetizer: Asparagus, Broccoli, Carrots and Cauliflower Relish Tray
Dinner: Turkey Breast for the Crockpot, Green Beans with Bacon and Onion, Roasted Sweet Potato Wedges With Chili Powder
No matter what time of year it is – holidays or in between – I can always use an easy, healthy meal. Even better, I like when it works for a “company” meal like this turkey breast for the crockpot! While I wouldn’t really call a crockpot meal “quick,” this one certainly is easy compared to some other ways to cook turkey.
While I like this way to serve turkey dinner with all the trimmings for guests, I also like this method to have some turkey for dinner and some left over for great lunch and freezer options. It fits so many ways into a gluten-free diet.
Side Dish: Green Beans With Bacon and Onion
… so I was willing to make whatever the hostess asked me to bring. I would even have been happy to make a gluten-free version of that traditional green bean casserole that “everyone” likes. Green beans are my favorite in many dishes, including that one. But, when I asked the hostess who had just invited us, her answer of “Green Beans with Bacon and Onion” was a wonderful surprise! I like that even better!Gluten-Free Green Beans with Bacon and Onion
Side Dish: Roasted Sweet Potato Wedges With Chili Powder or maybe cinnamon
Roasted vegetables have a more intense flavor and a denser texture than many methods of gluten-free cooking. They are as easy to prepare as the steamed or braised method. I especially like the bit of crusty surface they develop, sort of like on a fried potato, but without the fat.
Dessert: Chocolate Potato Cake (made with King Arthur Flour Gluten-free Multipurpose Flour, although your favorite baking mix will work, too)
A Two-Layer Cake Recipe
An old-fashioned chocolate cake that treats your mouth to a memorable combination of sweet, tender cake, crunchy nuts and a bit of cinnamon, this recipe of my grandmother’s adapted well to using gluten-free flours.
And a Special Easter Treat: Almond Bark with Dried Cranberries. Would you substitute something else for the cranberries in this bark?
For the upcoming holiday weekend, I wish you all a blessed and happy Easter holiday.