Menu for upcoming week

I know many of us struggle with what to eat on a daily or weekly basis. It isn’t that there isn’t much food, its that many of us get stuck in food ruts. We eat the same things over and over again because we know it is safe and easy. I’ve been in a rut lately and this is what we ate last week. I’m suggesting this for you upcoming week because it was a variety of foods and a little different than my normal stuff.

I only plan weekday meals. I don’t really plan weekend meals just because things can be so fluid at my house. Friday night is pizza and a movie night, so I’ve tried just about every gluten free pizza on the market. So, if you want a pizza review, I can do it!

Monday – Chicken burgers with pesto and basil, mozzarella, and tomato salad. Combine 2 tbs of basil pesto per 1lb of chicken, form into patties and cook in a pan. You can grill these, but they don’t stay together very well. I’m working on modifying this for grilling but that isn’t quite ready for prime time.

Get fresh basil, fresh mozzarella (its easier if you get the pre-sliced stuff too), and the most beautiful tomatoes you can find. Alternate the mozzarella and sliced tomatoes on the plate. Sprinkle salt, pepper, and chiffonade (roll the basil leaves and slice) over the tomatoes and mozzarella. Drizzle with good olive oil and balsamic vinegar.

Tuesday – Country style ribs, cantaloupe, and baked beans. Salt and pepper the country style ribs on a foil lined baking sheet. Cook for 1 hour and 30 minutes at 250 degrees. Cover with barbecue sauce (I like Sweet Baby Rays) and cook for an additional 30 minutes. They should be fork tender. I served it with Bush’s Original Baked Beans – all flavors of Bush’s beans are gluten free. I cut up a cantaloupe because my people love it – but a watermelon would work great here too!

Wednesday – Flank steak, snap peas, and baked potatoes. I didn’t even marinate the flank steak this time. Just som salt and pepper and grilled to medium rare. I snapped the snap peas and steamed in a shallow pan. when they were bright green, about 5 minutes, I poured off the water. I added garlic and butter to finish cooking. Everyone knows how to do their own baked potatoes – you don’t need me for that one!

Thursday – Chicken thighs, corn, and a green salad. I didn’t plan ahead at all so everything went on the grill with some salt and pepper, except the salad. I did make a balsamic vinaigrette with some balsamic vinegar, Grey Poupon, salt, pepper, and olive oil. I even poured a bit of the vinaigrette over the chicken, too for serving.

Friday – Pizza. This time it was the Freschetta gluten free pizza. I always forget how good that one is!

I’m not the most sophisticated cook on the planet. I try to cook a variety of foods and hope for the best. I’m also trying to get food on the table quickly and inexpensively. I’m putting this out there to let everyone know that gluten free cooking can be simple, cost effective, and quick.

I also get a CSA box or Consumer Supported Agriculture once every two weeks to help push me beyond my comfort zone. I get a new box this Tuesday.

Enjoy!!!

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