This Week's Gluten Free Menu

[RissaRoo]

Last week, providentially, what we ate for dinner had very little to do with what I had planned on my menu. So this week, I can put some of the meals from last week up and have a few photos to post too! I'll put the photos up with complete recipes later this week. I think it will help being ahead on the menus I post, that way I can try new ideas out and maybe post some photo directions here and there.

Monday: Gluten free pasta tossed with artichoke-lemon pesto, served with grilled chicken, grilled asparagus, and halved grape tomatoes. The pesto has a can of artichoke bottoms, a cup of fresh basil leaves, a cup of pine nuts, several cloves of garlic, olive oil and Parmesan cheese. Serve with a green salad.

Tuesday: Grilled chicken salad (leftover grilled chicken from the previous night). Greens, cucumber, red onion, red kidney beans, olives, blue cheese, bacon crumbles and sliced grilled chicken with homemade vinaigrette.

Wednesday: Spaghetti Pie. Left over gluten-free noodles from Monday's dinner....toss the cooked noodles with an egg and some Parmesan or mizithra (sheep) cheese. You can omit the cheese if you want. Press it into a pie plate and cook for 10 minutes at 350 degrees. Cook some ground beef with onions....you can cook 2 lbs and save half for tomorrow's dinner, just take it out before you season it. Season the remaining beef with garlic, salt and pepper, basil and oregano. Mix in a can of prepared sauce (Ragu has some gluten-free flavors), or make your own. Put the meat mixture over the noodle pie, put some cheese on top if you can (it's still good without the cheese, or you could use soy or goat) and bake again for 20 minutes. Serve with steamed broccoli.

Thursday: Fajita bar. We had this at our friends' house last week, and it was great! Grilled or sauteed chicken, ground beef, blackened onion and green peppers, rice, refried beans, black beans, olives, cheese, lettuce, sour cream and salsa. Serve with corn and/or flour tortillas (for those that can have them) and corn chips, and let everyone pick what they want. Yum! Plenty of left overs for the lunches the rest of the week, too.

Friday: Polenta with left over Fajita toppings. Bake polenta in a square baking dish (here's the recipe). Top with left over peppers, onions, refried beans, olives, black beans, chopped chicken, and ground beef. Add cheese if you want. Crumble corn chips over everything. Put it back in the oven to warm the toppings, and serve with a green salad.

Saturday: Hubby's Birthday! We will eat out. Hubby is getting his favorite, a Zappy (Calazone) from his favorite College pizza place. We'll also get a gluten-free pizza from Pier 49, if there is one in your area look it up! They do a great gluten-free pizza, but you have to call ahead and ask because not all the locations offer them.

Sunday: Family over for a bbq. We'll do hamburgers (Kinnikinnik buns or wrapped in lettuce for those of us who are gluten-free), Pickle Potato Salad, Caesar Green Salad (no croutons) and dessert. It will probably be a gluten cake from a bakery, so I won't bother elaboration on that one!

[RissaRoo]

Oops...I copied this right from my blog and didn't remember to take off the first part off. I probably won't be able to post photos here...maybe one or two but honestly it's sort of a pain to have to save the photos to a different server and then download them here. ( I wish that you could just post them directly from your computer! Also, the links don't work...here's the polenta recipe:

1/2 cup cornmeal

2 cups water

1/4 tsp. salt

1/4 tsp garlic powder

1 egg, slightly beaten

Mix the cornmeal and water, heat to boiling, reduce heat and cook for 6 minutes, stirring frequently until mixture is very thick. Remove from heat. Stir in beaten egg, let stand 5 minutes. Spread into a pie plate and bake for 15 minutes, then put toppings on and bake for another 20 minutes

Here's the link to Pier 49: Open Original Shared Link

Sorry!

[sickchick]

Am drooling over the pepperoni pic! Now I have to have pizza for dinner (I will use leftover lemon pesto since I can't have nightshades lol)

Have you done much experimenting with Polenta Sweetheart? I love it, and I am finding it's quite versatile!

Thanks for sharing!

lovelove

[RissaRoo]

Am drooling over the pepperoni pic! Now I have to have pizza for dinner (I will use leftover lemon pesto since I can't have nightshades lol)

Have you done much experimenting with Polenta Sweetheart? I love it, and I am finding it's quite versatile!

Thanks for sharing!

lovelove

I love polenta too! I've used it in several recipes, and once I made some polenta crackers. Yum! I was thinking about pesto pizza, too. Mmmmmm!

LOL...I actually DO have a photo of pepperoni pizza! Homemade, though...not from Pier 49. I'm not going to use it this week, though...I'll wait 'till it appears as a recipe on the 'menu' next time I make Pizza. I love homemade pizza! So good, and you can put so many different things on top!

[sickchick]

Every sunday (before I knew I had celiac disease) I used to have homemade pizza night every sunday, drink wine, hang out and make pizzas! I would thaw out those rhodes frozen bread loaves, cover them with plastic while they thawed, and rose, sprinkle lots of oregano on them and go to town!

Ah the good ole days LOL!

Will watch for pizza photos... that will be fun!!! Kids love getting covered in flour. Especially when pizza is involved!

I still don't trust myself making bread yet! it's starting to get cold and rainy here so maybe this week! I found a phenominal organic chicken italian sausage but when I was reading the ingredients I saw it had paprika (which apparantly is a nightshade) I saw some pre-packaged sliced salame and pepperoni so I am headed to grocery in hopes they are something I can eat, I don't remember the last time I had pizza!!

It's simple to make sausage so maybe I'll try that!

lovelove

[IMWalt]

Have you done much experimenting with Polenta Sweetheart? I love it, and I am finding it's quite versatile!

lovelove

How's this for a polenta experiment. I cooked one pan of white and one yellow untl they were very thick. Then put in loaf pans and chilled. I then sliced them lengthwise and used the slices to make butternut squash lasagna for my daughter. She loved it. Next time I will add a couple eggs to it and see if they hold together better, although they were fine as is.

Walt

[Yellow Rose]

Monday: Gluten free pasta tossed with artichoke-lemon pesto, served with grilled chicken, grilled asparagus, and halved grape tomatoes. The pesto has a can of artichoke bottoms, a cup of fresh basil leaves, a cup of pine nuts, several cloves of garlic, olive oil and Parmesan cheese. Serve with a green salad.

How much lemon in the pesto? Sounds wonderful.

Yellow Rose