My favorite soup, easy, tender pot roast and pork chops, pancakes, and bundt cake are a few of the family-pleasing recipes from this week’s gluten-free meal plan.
I hope you all are having a lovely spring (well, aside from the pollen). And I hope this meal plan helps make your day a little easier!
Salmon Chowder – This is my favorite soup, and I love it any time of year. Serve it with the drop biscuits below.
Slow Cooker Italian Pot Roast – The slow cooker is an easy way to get a moist and tender pot roast.
Chicken and Broccoli Stir Fry – The last time I made this stir fry, I brined the chicken and then let it marinate for a couple of hours. Even my grandbaby, who is picky about meat, liked it. (She didn’t like the mushrooms, but she did eat the broccoli.)
Slow Cooker Pork Chops – My husband and son who can be picky about pork both give this recipe a thumbs up.
Taco Rice – This is an easy and fun Friday night dinner and a kid-friendly meal.
Arugula Salad – You can use fresh cooked beets or canned beets for this salad.
Drop Biscuits – These biscuits turn out nice and soft and will cure any bread craving you have.
Pancakes are always a special breakfast treat at our house, and these are delicious.
Zucchini Pancakes – These pancakes are low carb and paleo for a higher protein breakfast.
Cinnamon Bundt Cake – I haven’t made this cake in a while, but it used to be one of my favorites.
Coconut Macaroons is an easy grain-free dessert.