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.
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?