As I was making my grocery list this morning, I realized the Beef and Kale Soup I had posted had barley as an ingredient! Whoops! So I moved things around a bit, and posted links to recipes if you are interested. You can still find the recipe for Mrs. Keller’s Beef ‘n Kale soup if you don’t need to worry about the gluten, or if you know a great substitute for barley (and if you do, please share!).
For those of you who may assume I am way more organized than I truly am, please know that we often eat these meals “out of order!” I just like to have the week figured out so I can have the ingredients I need in my cupboards and my nutritional bases covered. I like to leave wiggle room for change within the framework of the week.
Breakfast -Scrambled Eggs with Cheese and Bacon
Lunch – In n’ Out Burger (Protein-style cheeseburger, fries, and iced-tea for me)
Dinner – Leftover Chicken Chili
Breakfast – Smoothies; Make GF bread for lunch
Lunch – PB and J for kids, Tuna Sandwich for me; Raw veggies and hummus
Dinner – Korean-style Beef and Veggies (using pomegranate from this week’s gluten free menu suggestion)
Breakfast – Golden Oats
Lunch – Smoothies and leftover Beef and Veggies
Dinner – Gluten Free Mac ‘n Cheese, green beans, and a big salad!
Breakfast – Gluten Free Waffles
Lunch – Hamburger Patties
Dinner – Chicken Enchilada Casserole
Breakfast – Leftover Waffles and Eggs
Lunch – Leftover Enchiladas
Dinner – Grilled Tuna Steaks from Trader Joe’s
Breakfast – Soaked Oatmeal
Lunch – Baked Potatoes and Raw Veggies
Dinner –Lentil Soup w/ Sausage
Breakfast – (Just 5yo and I) Just eggs?
Lunch – Leftover Lentil Soup
Dinner – Potato Soup w/ Toasted GF bread
Breakfast – Scrambled Eggs or Soaked Oats
Lunch – Go Out
Dinner – Potato Soup