What’s for dinner? This week’s gluten-free menu plan (3/4)

Menu Plan by Laurie

Have you picked up some whole chickens at New Seasons yet (sale price good through 3/5)?  I did and am roasting one in the oven today to use the meat in a few different recipes this week.  Simple Roast Chicken is a favorite in our house, and we make it often.  I will remove the meat and then stick all the rest of it in the crockpot with a few random veggies and spices to make a stock for soup.

A few years back I made a New Year’s resolution to learn how to make a new soup each month of that year.  I honestly think that resolution was one of my best, as I am now pretty confident turning random assortments of ingredients and leftovers into great soups on a regular basis. I try to include one soup a week in my menu planning, and find it to be a great way to have some wonderful leftovers for lunches.

Here’s what’s for dinner at my house this week:

Monday — Cilantro Lime Chicken Tacos, Refried Beans, Canned Apricots

Tuesday — Lentil Soup, Spinach Salad with Apples, Almonds and Craisins, Gluten Free Biscuits and Freezer Jam

Wednesday — Black beans and Brown Rice (my friend Selena brought this idea/recipe to our Menu Planning Party, and I have made it weekly for my family since then. They love it! Basically it just involves adding taco seasoning to cooked black beans and topping with cheese, sour cream, and salsa.  Simple and delicious served over brown rice. Sweet Corn Tomalito (I use butter instead of margarine and bake it covered in the oven and it turns out just fine), Canned Cherries

Thursday — 3 Layer Lasagna (I like to make the middle layer from cooked spinach mixed with pesto), G.F. Garlic Parmesan Pull-Aparts, Roasted Broccoli

Friday — Lemon Salmon Burgers (I substitute G.F. oats for the bread crumbs), Oven Roasted Red Potatoes, Green Beans

Saturday — Creamy White Chili, Tortilla Chips, Applesauce

Sunday — Leftover Buffet

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