I normally cook between three to five meals a week but lately I’ve been cooking meals that don’t stretch as far or that David’s been taking in his lunch the next day. So this week I have SIX meals on the menu. Oh, and they’re pretty much gluten free.
And just for kicks, at the end of this post, I’m including photos of my actual menu and my grocery list.
Foil-Packet Chicken Puttanesca (NEW)*
Salmon w/lemon pepper*
Zucchini Pasta (NEW)*
(frozen for me; cauliflower crust* for David)
NOTE: I made this before and David liked it but I haven’t shared the recipe yet because I wanted to make it again first. The first time I made it, I undercooked the crust so it was floppy. I wanted to try it again and see if cooking it the proper amount of time would make it crispier. I’ll keep you posted.
NOTE: Since David’s eating gluten free, he won’t be having a bun with his burger. Last time I made burgers he tried the gluten free buns but he wasn’t impressed. This time he’ll probably just use regular gluten free bread or go without. Also, my daughter-in-law was recently diagnosed with MS and needs to avoid beef. I purchased Boca burgers for her and we’ll cook those on the grill.
Chicken Stir Fry over Rice*
NOTE: This isn’t actually a true stir fry. I sautéed about 1 pound of sliced chicken tenders in oil. Then I added sliced red peppers, zucchini, green onion and broccoli along with about ¼ cup salad dressing. I served that over brown rice. That’s it.
Roasted Rosemary Pork Chops & Potatoes*
* recipes marked with asterisk are gluten free but do not require any special gluten-free products. The only exception is that if you want a bun with your grilled hamburger, you will need to purchase gluten free buns.