Enchiladas, chili, salmon cakes, and more great dinner ideas are lined up in this week’s gluten-free menu plan. You’ll also find slow cooker whole chicken, which is something that makes a regular appearance on my menu plan. It’s so easy and it’s economical. I love having the leftover chicken meat to use for lunches or dinner a second night. In this case, the leftovers can be used for chicken enchiladas.
The banana walnut muffins are great for breakfast or snacking. They’re delicious and filling. And don’t miss the two versions of spice cookies. One with pumpkin and one that’s grain free.