Sunday, May 15, 2011

Gluten Free Weekly Menu Plan

This week's menu plan contains some new recipes that I've never prepared before, as well as a few simple standbys that always serve me well. 

 Monday: Gluten and Dairy Free Artichoke Pesto Pasta & Garden Salad with Sliced Avocado

Tuesday: Senegalese Style Chicken and Potato Salad 


Wednesday: White Bean and Leek Soup, Chicken Spinach Meatballs   
 and Sauteed Green Beans with Garlic

Thursday: Pea Soup, Turkey Sausage and Cranberry Walnut Salad

Friday: Leftover Sliced Turkey Sausage, Homemade Corn Tortillas   
served with Refried Black Beans, Tomato Salsa and Homemade
Guacamole  (I haven't made it yet, but this is a photo of my son
eating something similar in El Salvador.  As you can see, he approves!)


  1. Those meatballs look fabulous!

  2. Thanks! 1 lb. ground meat of choice, half a cup thawed and drained chopped spinach, 1 egg, salt and pepper and enough GF bread crumbs to make it all stick together. Fry or bake in 350F oven until cooked. My son's all over them, spinach and all!