Gluten-Free Menu 8-26-12

Gluten Free Menu 8-26-12

Last week our menu mostly consisted of chicken and ground beef for protein.  We have finished the roasts and steaks from the quarter of a grass fed cow that we bought, but I still have plenty of ground beef.

Also, since gluten-free son and I are doing low carb, I omitted starchy foods from some of the meals.  As long as there was plenty to eat, no one complained.

Rotisserie Chicken & Raw Veggies – There are many gluten-free rotisserie chickens, but there are also quite a few that contain gluten.  Always read the ingredients.

Meatballs with Pasta Sauce & Spaghetti Squash or Tinkyada Pasta – I’ll be sharing my low carb meatballs with you tomorrow.  We didn’t have any veggies with this meal because I wasn’t feeling well that afternoon, and the dinner hour was rather frantic.  I was focused on getting the spaghetti components cooked and totally forgot about vegetables.  No one said a word.

green beans almandine

Crock Pot Chicken Thighs, Mashed Cauliflower, and Green Beans Almandine – I’ll be sharing the cauliflower recipe soon.  I was surprised how well my family liked it.  I did plain chicken thighs, but citrus cinnamon chicken is good too.

Hamburgers and Spinach/Mushroom Quiche – Most of us ate our burgers without a bun.  The kids don’t mind theirs that way once in a while.  The quiche, which didn’t have a crust, was okay but not great.  I’ll be working on that one. You could also try crustless hamburger spinach quiche.

Salisbury Steak and Green Beans – I modified the steak and experimented with making the cream of mushroom soup with coconut flour rather than rice flour.  It worked okay, but gave the steaks a slightly strange texture.

Zucchini Pizza – The last time I made this my picky eater wasn’t home.  That’s the ultimate test of a recipe, and guess what?  He loved it!  We’ll be eating a lot more of that pizza.

What’s on your menu this week?

Enhanced by Zemanta



About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
Connect with Linda online: Facebook | Google+ | Twitter


Comments

  1. Is the Zucchini Pizza sturdy enough to pick up, or do you need to eat it with a fork and knife? I’m curious about it!

    • Katrina, while the pizza is still warm, you need to use a fork and knife. If you eat it cold from the refrigerator, you can pick it up.

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.

Speak Your Mind

*


Amazon affiliate link

Enter your Email for free updates.

Categories