Gluten-Free Menu Plan Monday

Sometimes it’s hard to have gluten-free thinking. What helped me most in thinking “out of the box” with our family’s meals was to read what other people eat!  If you need ideas (even if you don’t “need” them, these will inspire you) for gluten-free cooking, check out this week’s Gluten-Free Menus at Asparagus Thin.

Here we go!


B — Eggs, to order

L — Lunch Meat and Cheese Roll-ups, Chips and Homemade Green Salsa, Honeydew Melon

D — Cobb Salad (I didn’t make this last night because I realized it would be sooooo much better with a little bacon!  So after grocery shopping today at Trader Joe’s I’ll add a little nitrate-free bacon and make the salad yummerific!), leftover honeydew melon


B — Pancakes

L — Peanut Butter and Pancake Sandwiches

D — Pot Roast with Potatoes, Carrots, and String Beans


B — Cereal

L — Leftover Pot Roast and fruit

D — Chicken Enchiladas, salad


B — OJ and Yogurt and Berry Smoothies (with fresh spinach and flaxmeal hiding inside!!)

L — Chicken Salad Sandwiches (on Romaine for me)

D — Barefoot Contessa’s Chicken Chili (I saved a bunch of this in the freezer last time I made it — hello, easy!)


B — Irish Oats

L — Leftover Chicken Chili or Enchildads

D — Glutenfreeda’s Steak with Corn Salsa


B– Scrambled Eggs and leftover bacon

L — Bunless Burgers, raw veggies

D — Mexicale Chicken, over brown rice, with salad (use drumsticks as they are cheap at TJ’s)


B — Golden Oats

L — Eat at church while watching The Truth Project, Lesson 7

D — Grilled Salmon and some steamed veggies and salad


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