When I wrote my first “What’s for Dinner?” post I thought I would write at least one per week, but I haven’t done it. My reasoning behind the “What’s for Dinner?” idea is that it helps people new to the gluten-free diet to have an idea of what other people eat.
I have mentioned before why I don’t menu plan. However, I thought I would show you this week’s menu since it’s half over and I have a good idea of what we’ll have the rest of the week. I also have a recipe for you!
Sunday: Roast beef, brown rice (out of potatoes), gravy (made with corn starch), fresh steamed broccoli
Monday: Nacho Casserole (recipe below), salad
Tuesday: Baked chicken breasts with olive oil and dry Italian and Ranch dressing mixes sprinkled on top, quinoa, fresh steamed green beans
Wednesday: Sausage, pancakes, and fresh fruit
Thursday: Roast chicken, mashed potatoes, zucchini and onions sauteed in butter with dill weed
Friday: Gluten-free pizza (see recipe index), salad
Saturday: Leftover chicken used in a soup or casserole, not sure what else
Yield 4 - 6
- 1 pound ground beef
- 1 package gluten-free taco seasoning
- 1 can refried beans (or other beans of choice)
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexi blend)
- Tortilla chips
- Sauté and drain the beef.
- Add the taco seasoning mix and prepare according to the package instructions.
- In a 9 x 13 inch baking dish, spread the refried bean over the bottom.
- Add the beef spreading it evenly to the edges.
- Pour the salsa on top. You can use more than 1 cup if desired.
- Put lightly crushed tortilla chips over top. You don’t want crumbs, just not really big chips. Top with the shredded cheese.
- Bake at 375 degrees for 20 minutes.