Gluten-Free Menu 10-7-12

Gluten Free Menu 10-7-12

It was a busy week with my niece’s wedding yesterday.  It was not a normal dinner week at all.  Many of these meals were rushed and I think there was only one day where everyone was home for dinner.  We ate a lot of salad for veggies because it was easy.

On top of that, I’ve still not been feeling well but I think I got some answers and help from the two doctors appointments I had.  So here are some pretty easy gluten-free menu ideas for you.

Monthly Menu Plan – If you haven’t yet downloaded October’s menu plan, you can read about that here.

Gluten-Free Ingredients is another free download I offered this week.

Tortilla Soup and Salad – I used Pacific Foods soup starter for the soup.  It was tasty and made an easy meal.  Those who wanted carbs had tortilla chips with it.

Baked Salmon, Mashed Potatoes, Salad – My husband hasn’t had mashed potatoes with regular milk and butter in a long time, so I made some for him for this meal.  Gluten-free son and I aren’t eating potatoes these days anyway so the dairy didn’t matter.

chicken and vegetables

Crock Pot Chicken and Vegetables, Potatoes, Spinach Salad – Honestly, I didn’t have time to add the vegetables so I just threw a whole chicken in the crock pot with some water.  I cooked it on high and it was done in a few hours.  Some of the family had leftover mashed potatoes.

Leftover Chicken, Rice, Broccoli – Not everyone was home for dinner, so there was enough chicken for another dinner.

Spaghetti – We were running out the door on this evening so all we had was pasta sauce with ground beef on spaghetti squash.

London Broil – This was something I cooked mid-week and ate for lunch or dinner with salad when I needed a quick meal.

baked oatmeal

I also made a pumpkin baked oatmeal this week.  I used pumpkin in place of apple butter/applesauce, stevia in place of the sugar and two tablespoons honey in place of the agave.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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