Gluten-Free Menu 5-20-12


Due to a pulled back muscle, I spent very little time in the kitchen last week.  These were easy meals.

Noodles & Company – It wasn’t a fancy Mother’s Day dinner, but one of my guys picked up dinner at Noodles & Company and brought it home.  He made sure they knew it needed to be gluten-free and took necessary precautions. I had Pad Thai with shrimp.

Chicken and Brown Rice – I threw this one in the crock post quickly, without chopping onion.  I used chicken thighs with bone and skin.  It turned out very moist without brining.

Leftovers – The chicken and rice made a lot and we had leftovers one night.

buckwheat pancakes

Buckwheat Pancakes with ham and fresh fruit.

Veggies on Eggs – Sautéed zucchini, onions, red pepper, and garlic served on scrambled eggs.   My family loves this simple meal.  It could be served with gluten free toast.

My second son graduated from high school yesterday.  We had lots of family and friends at our house for a party afterwards. I didn’t need a hefty meal since most people would be party hopping.  Tacos were easy and well liked.

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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If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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