Category Archives: Weekly Menus

What we ate this week

I cooked A LOT this past week and we loved it all. I figured I better document for weeks when I have far less inspiration

Friday: Cod & Veggies in Foil

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Saturday: Greek Cucumber Salad

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Sunday: brought apple crisp to a friend’s house for dinner

Monday: Meatloaf a la Pioneer Woman ~ delish (make sure to bake on a broiler pan to keep the bacon from getting soggy)

*I made some edits to this dish… see below.

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Tuesday: Asian Noodle Bowl

Base: Soba & Rice Noodles (boil & flash chill); Sauce: I had made this last week…so I don’t quite remember… but it’s soy sauce, lime juice, sriracha, maybe some rice wine vinegar, sugar…just google asian salad dressing and then the veggies I used were: red & yellow bell peppers, chives, radishes, and parsnips. I would have used carrots & cucumbers if I had them. And then topped with cilantro I was originally inspired by this dish.. you can tell I vastly departed!

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Wednesday: Potluck with small group brought Greek Panzanella Salad

Thursday: Fajitas I marinated the chicken in lime juice, olive oil, garlic, cumin, and jalapenos for 3 hours. It was excellent on the grill! I also made homemade corn tortillas (so easy, corn flour & water). They were far superior to the store bought kind. Now I just need to get a tortilla press… hmm 🙂

Friday: Leftovers

 

*Meatloaf Recipe

  • 1/2 c. half & half
  • 4 pieces gfree bread
  • 1/2 c. gfree bread crumbs
  • 2.5 lbs ground beef
  • 1/2 c. freshly shredded white cheddar cheese
  • 2 tsp salt
  • 1 tsp pepper
  • 1/3 c. fresh flat leaf parsley
  • 3 cloves garlic
  • 1/4 c. finely diced onions
  • 4 eggs
  • 10 slices bacon

sauce (next time I’ll make a batch and a half of this for dipping!)

  • 1/2 c. ketchup
  • 2 tsp brown mustard
  • sriracha
  • 1 tbsp worcestershire

Combined all of the meatloaf ingredients (except bacon). Wrapped in bacon as instructed by PW. Then topped with a thin glaze of sauce. Bake at 350 for 45 min. Slather on more sauce, bake again 20ish minutes. Let sit 10 minutes.

Next time, I think I’ll broil the top for awhile to get some crunch!

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Recent Recipes…

The whole having a baby thing has put me behind the blogging 8 ball.

I have made a few recipes lately that I don’t want to lose 🙂

so in no particular order…

  • I got Steve a grill for fathers day. It has been so nice being able to grill food…especially with the whole gluten thing. Grilling is an easy way to cut the carbs out of a meal. This sweet & spicy salmon was awesome. Super flavorful! Definitely make-again-able 🙂
  • For our 4th of July gathering I volunteered to make baked beans. I had my eye on these Alton Brown beauties for a week or so and the get-together presented the perfect opportunity!! The only change I made was to use 1 bottle of dark beer instead of veggie broth. Next time, I think I’d use about 1/2 a bottle of beer. These were super yummy!!
  • I also took a stab at making a gluten free tuna casserole with quinoa. I made the roux out of trader joes gluten free flour and butter (and then added in milk & cheddar). The final dish was good…but the sauce by itself was a bit grainy. I’ll have to try something else next time.

More to come 🙂

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Meal Plan 4/29/13

Saturday: Salmon salad w/chips for lunch, Burgers with gfree buns for Steve
Sunday: Veggie noodle-less lasagna something like http://sayyestohoboken.com/2012/09/zuccini-lasagna.html
Monday: Leftovers
Tuesday: Cauliflower Shepherd’s Pie http://www.mamaeatsclean.com/2013/03/spring-flooding-clean-low-carb-gf.html
Wednesday: Chipotle Bean Tostadas http://www.simplyrecipes.com/recipes/chipotle_bean_tostadas/Thursday: Chicken Curry +Rice Thursday: http://thaifood.about.com/od/thaicurrydishes/r/Quick-And-Easy-Thai-Coconut-Chicken-Curry.htm

Friday: Gluten Free homemade pizza or leftovers

Lunches: Cucumber deli meat sandwiches

 

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Meals Week of April 22nd

Saturday:

Breakfast~ Almond flour pancakes
Dinner~Wisconsin Style Chili (it was cool outside today 40s/50s and windy so chili fit the bill)

Sunday: Lunch~ leftover chili & romaine lettuce salad
Dinner~ Roasted veggies with sage & lemon (although, this time I’m swapping out broc/calif for bell peppers, sticking with sweet potatoes only, and adding in shitake mushrooms)

Monday: Lunch~ Couscous, Mango & Black Bean salad … perhaps something like this ~ or this, and I’ll likely add in avocado
Dinner~Portabellas stuffed with sweet Italian chicken sausage and caramelized onions (something similar to this, sans bread crumbs) and a side of mashed sweet potatoes

Tuesday: Leftovers

Wednesday: Baked Chicken with micro greens salad

Thursday: Leftovers

Friday: Wild caught Alaskan Salmon with brown rice & steamed asparagus with lemon & olive oil

Saturday: Chilled Salmon Salad (with leftover salmon),  pine nuts, & and feta

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Meals week of April 15th 2013

Looking back on last week… here’s what we ate.

  • Saturday: Gluten free gnocchi (from last week). I based it on this recipe from Iowa Girl Eats and made gfree modifications. My gnocchi was based on this recipe. But instead of the sweet rice flour, I used a bit of tapioca flour (our store didn’t have sweet rice flour). I froze a lot of these to save for later! The final dish had yellow squash, zucchini, fresh basil, pine nuts, gnocchi, salt, pepper, and olive oil.
  • Sunday: Lunch @ church and dinner was a random conglomeration of things
  • Monday: Broccoli & Red Onion Tangy Sweet Salad. I omitted the red pepper from the nut mixture and it was still great.
  • Tuesday:  leftovers
  • Wednesday:  Sloppy Joes (gfree sans bun)…I don’t measure my ingredients, but they are ketchup, mustard, brown sugar, Worcestershire, 1/2 onion finely minced, chili powder, cayenne pepper, salt & pepper and of course, the ground beef!
  • Thursday: Shrimp & veggie bake. This was amazing and deserves it’s own post. Coming soon!!
  • Friday: Steve cooked!! Pan seared chicken, steamed asparagus & mashed sweet potatoes
  • Saturday: Almond Flour Pancakes (gfree). These were amazing! I was pleasantly surprised. Of course, they have a bit of a nutty flavor and a “corn cake like” texture (not quite as smooth as regular pancakes) but honestly, I truly enjoyed them! I substituted maple syrup for the honey and used unsweetened almond milk. It made approx 18 smaller pancakes.
  • Extras… Lunches chickpea chopped salad (gfree)

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Meals week of April 8

Sunday: Salmon cakes
Monday: Baked Chicken (baked in my dutch oven) with Roasted parsnips (these were excellent!)
Tuesday: Engagement anniversary 🙂 ate out at Casa Nueva in memory of our meal at Iguana Grill in ATX
Wednesday:

Friday: leftovers

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Meals this week…

Monday: Lasagna ~ Steve’s mom’s recipe. My favorite thing about this is that you use double the normal amount of tomato sauce and then you don’t have to pre cook the noodles (or buy the pre-boiled kind). Love.

I also made this baked apple pie oatmeal. It was amazing. I think next time I’d up the amount of apples in the recipe. But otherwise, it was delish!

Tuesday: Quinoa, Feta, Pomegranates, and Pistachios “stuffed” in a baked butternut squash. This dish was just “ok”~ it looked beautiful…but I think it would have been better with couscous.

Wednesday: Group night~ Baked potato bar. I made a salad with spinach, feta, sugared almonds (YUM) and this strawberry dressing. It was awesome. I’ll definitely make the dressing again (note. I left out the poppy seeds, I halved the recipe and still had plenty with leftovers).

Thursday: Homemade pizza with this pizza crust, cheddar & mozzarella cheese, onions, mushrooms, and green peppers.

Friday…. who know. Probably leftovers 🙂

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