Monday: Baked Chicken Thighs & Drumsticks in a Garlic Hoisin Sauce (I used VH Gluten Free Hoisin Sauce, and baked everything at 375F until cooked through) and Mixed Vegetables
Tuesday: Gluten Free "Antipasto" Fettuccine with Roasted Red Peppers, Grilled Artichokes, Grilled Asparagus, Olives, Fresh Ricotta Cheese, and Romano Beans
Wednesday: Hamburgers on Udi's Whole Grain Gluten Free Buns
Thursday: Quinoa Vegetable Soup (Recipe)
Friday: Chimichurri Bowl with Leftover Quinoa
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