Saturday, April 4, 2015

Gluten Free Weekly Meal Plan: April 6-10, 2015

Hello! Welcome back to the weekly meal plans. These were put on hiatus at the end of the summer while we travelled Europe and then made the more permanent move to France. Now that we've settled in, it's time to revive them.

If you would like to access previous plans, please see the Meal Plan tab at the top of the page.

Monday: Slow Cooked Lamb Shoulder in Tomato Sauce Monday is a holiday, so it's the perfect time for a slow cooker meal. Lamb is a traditional dish for Easter, only this is a twist on the typical roast lamb and vegetables.

Tuesday: Gluten Free Penne Pasta in a Cream Sauce with Baked Salmon & Peas 

This is a great way to use a more expensive fish on a budget. One fillet of salmon is enough for 4 servings, as it will be baked or steamed & then flaked. Use a gluten free cream sauce to save time, or create your own using gluten free flour or maizena to thicken the sauce.

Wednesday: Fresh Vegetable, Beef, and Rice Bowl

 This recipe is so simple and can be adapted a thousand different ways- vegetarian, with chicken, fish or tofu. Substitute noodles, or quinoa, or another gluten free grain. Click on the link above for the original recipe.

Thursday: Vegetarian Pad Thai

My husband is allergic to shrimp, so I make my pad thai vegetarian. Add in some cooked shrimp for a more traditional version. I typically use a bottled pad thai sauce. San-J is gluten free, as is Thai Kitchen. I stir fry some vegetables while cooking the rice noodles. Then I add the sauce to the vegetables before straining the noodles and adding them to the dish. I finish with crushed peanuts.

Friday: Chicken Fingers & Green Beans

These chicken fingers are made with gluten free breadcrumbs. Cut chicken breasts into strips. Dip the strips into a beaten egg and then into seasoned gluten free breadcrumbs. Either fry or bake on a lined sheet until cooked through. If you don't have breadcrumbs, you can use cornmeal or even gluten free flour.

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