My husband, Al, and I are enjoying the sun shining in our windows this afternoon while we’re holding hot mugs of tea and trying to ignore what the thermometer on the deck says.
Since it’s been in the low teens, I’m inspired to find more gluten-free recipes for the oven for this week’s gluten-free menu plan. Not all of this week’s dishes are oven-baked — some are in the slow cooker and some are 30 minute meals on the stove top — but plenty are..
Come join us and let me know what your favorite is.
A good chicken salad is an easy, economical staple on the menu any time of year, and it’s easy to make gluten-free. It can be any way you like it…a simple salad, a sandwich or even a quick dinner.
Chicken salad also can easily be dressed up to make elegant tea sandwiches, hearty submarine sandwiches or tempting dinner salads. Sadly, this one didn’t last as long as I had hoped it would.
Well, we survived another 4th of July weekend. We had a birthday party, fireworks and the usual visitors to the area that we live in. It’s hot and likely to stay so for another few days, so I’ve come up with a menu plan that is oriented towards one thing (besides being delicious and fun)…it’s easy.
There are three 30 minute meals, a slow cooker and an assortment of several fairly easy traditional dishes. I don’t like cooking when it’s so hot out and I expect that many of you feel the same way I do.
Two meals of note: Day 1 has a Paleo meal of Braised Pork Loin Chops in a somewhat traditional format. Day 4 also features a healthy Paleo 30 minute meal. I hope your family enjoys this week’s menu plan as much we do.
Summer is living up to expectations by being hot and humid…humid on steroids here in N.E. Ohio!
Who wants to spend much time cooking in a kitchen that’s already steamy?
I’m keeping the gluten-free menu plan easy by starting the week off with Easy Beef Cube Steaks in the Crockpot, a slow cooker meal that has a low-carb option.
It’s finally June and summer is just around the corner…
… So I think that it’s time to talk about cookouts, complete with buns and all the trimmings.
In fact, I’ve planned two cookouts in the gluten-free diet menu plan this week. So, we’ll have gluten-free hot dogs one evening and gluten-free hamburgers another evening.
This week’s Gluten-Free Diet Menu Plan is high-lighted by a quick-and-easy 30 minute meal featuring Roasted Chicken Breasts garnished with veggies. I’ve used some of my favorite cut vegetables in Day 5’s treat. However, you can modify the recipe to use yours!
But, no matter what you top it with… Steaming hot from the oven, it’s sure to look good and taste delicious too!
Are you wondering how to stay on a gluten-free diet and still enjoy a traditional St. Patrick’s Day feast? Here are some menu ideas that will see you through the day and take your menu plan all the way to the end of the week.
Two of these main dishes are made in the crockpot – the corned beef and the beef round roast — to make great meals without hours of watching something cook.
There are three 30 Minute Meals this week – corned beef sandwiches, broiled salmon and pizza topped with shrimp. The chicken stir fry is quick, too, but the sweet black Thai rice that is paired with it takes a little longer to cook so I usually allow almost an hour total time for that dish.
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