THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 7 DAY 4 DAY 5 DAY 6 GLUTEN FREE- 7/27/2018. Gluten Free- Chicken and Vegetable Quesadillas

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1 GLUTEN FREE- 7/27/2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Gluten Free- Slow Cooker Company Pork Roast Gluten Free- One Bowl Chocolate Cake Gluten Free- Chicken and Vegetable Quesadillas Baked Seasoned Steak Fries Recipe Citrus Glazed Salmon Maple Roasted Butternut Squash DAY 4 DAY 5 DAY 6 DAY 7 Gluten Free- Baked LEFTOVERS Gluten Free- Honey Lime Sheet Pan Flank Steak Spaghetti Grilled Chicken and Vegetables Gluten Free- Peanut Butter M&M Blondies

2 DAY 1 GLUTEN FREE- SLOW COOKER COMPANY PORK ROAST M A I N D I S H Serves: 6-8 Prep Time: 15 Minutes Cook Time: 6 Hours 1 (3-4 pounds) pork loin roast 2 Tablespoons olive oil 1/3 cup honey 1/3 cup GF soy sauce 3 Tablespoons red wine vinegar 2 teaspoons dry mustard 1 teaspoon salt 1 teaspoon garlic powder pepper to taste 2 Tablespoons cornstarch 2 Tablespoons cold water 1. Spray slow cooker with non-stick cooking spray. 2. In a medium skillet, heat olive oil over medium high heat. Sprinkle salt and pepper on all sides of roast and then brown all sides of the roast in the olive oil (I usually sear each side for 2-3 minutes). Place roast in slow cooker (also, scrape whatever is left in the skillet into the slow cooker - it adds good flavor!). 3. In a medium bowl, mix together honey, soy sauce, red wine vinegar, dry mustard, salt, garlic powder, and pepper. Pour over the top of the pork roast and cook on low for 5-7 hours (depending on the size of your roast). 4. When finished cooking, remove roast from slow cooker and place on a serving plate. Pour remaining liquid from slow cooker into a medium-sized saucepan and heat on stove over medium-high heat. Mix together cornstarch and cold water, then add to saucepan. Cook until sauce starts to thicken, then pour over the top of pork roast.

3 GLUTEN FREE- ONE BOWL CHOCOLATE CAKE D E S S E R T Serves: 15 Prep Time: 10 Minutes Cook Time: 33 Minutes 2 cups GF all-purpose flour ( I use bob's red Mill 1:1 or Pamela's baking mix) 1 teaspoon xanthan gum 2 cups sugar 1/2 cup baking cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup vegetable oil 1 cup buttermilk 2 eggs 1 cup hot water Frosting of choice Sprinkles (completely optional) 1. Preheat oven to 350 degrees. 2. In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Once the eggs are fully incorporated, pour in the hot water and mix well (your batter will seem runny, but I promise that it will work out!). 3. Grease a 9x13" baking pan and pour batter into pan. Bake for minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).

4 DAY 2 GLUTEN FREE- CHICKEN AND VEGETABLE QUESADILLAS M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 20 Minutes 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 3 boneless skinless chicken breasts 1 onion (diced) 1 orange bell pepper (diced) 1 green bell pepper (diced) 1 red bell pepper (diced) 2 Tablespoons olive oil 12 GF flour tortillas 2 cups shredded Monterey Jack Cheese 1/2 cup sour cream 1. In a large bowl, combine paprika, garlic powder, oregano, cumin, salt and pepper. 2. Cut chicken breasts into bite sized pieces and add to bowl of seasoning. 3. Add diced onion and bell peppers to bowl. 4. Toss to combine and coat chicken and ingredients in seasoning. 5. Heat a skillet to medium-high heat and pour in olive oil. 6. Saute chicken and vegetable mixture for 8-10 minutes, or until chicken is cooked through and vegetables are soft. 7. Place equal amounts of the cooked chicken and vegetable mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top. 8. Cook quesadillas on a nonstick skillet on medium heat for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown. 9. Cut into slices and top with sour cream.

5 BAKED SEASONED STEAK FRIES RECIPE S I D E D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 45 Minutes 1/4 cup olive oil 2 teaspoons paprika 2 teaspoons garlic powder 2 teaspoons chili powder 2 teaspoons onion powder 4 large, russet potatoes (peeled and cut into thin wedges) 1. Preheat oven to 450 degrees. 2. In a large mixing bowl, whisk together olive oil, paprika, garlic powder, chili powder and onion powder. 3. Add potato wedges to olive oil mixture and toss until evenly coated. 4. Cover a baking sheet in foil and spread coated potato wedges onto it. Bake for minutes or until golden and cooked through.

6 DAY 3 CITRUS GLAZED SALMON M A I N D I S H Serves: 4 Prep Time: 5 Minutes Cook Time: 8 Minutes 1/2 cup orange marmalade 1 Tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/8 teaspoon ground ginger 4 (6 ounce) salmon fillets 1. Combine first 6 ingredients in a small bowl, and set aside. 2. Preheat the broiler to high. 3. Place salmon in a foil lined baking dish. 4. Baste with glaze and broil for 4 minutes. 5. Remove salmon from the oven, turn over, baste with glaze and return to the oven to broil for 4 more minutes. 6. Remove the salmon from the oven and glaze one more time before serving.

7 MAPLE ROASTED BUTTERNUT SQUASH S I D E D I S H Serves: 6 Prep Time: 5 Minutes Cook Time: 25 Minutes 6 cups butternut squash, peeled and cubed 1 Tablespoon olive oil 2 Tablespoons pure maple syrup 1/4 teaspoon ground cinnamon salt and pepper, to taste 1. Preheat oven to 400 degrees F. 2. Line a baking sheet with foil, parchment paper or spray with nonstick cooking spray. 3. Spread squash in an even layer on prepared pan and drizzle on olive oil and maple syrup. 4. Sprinkle cinnamon, salt and pepper on top. 5. Toss squash with hands until completely coated in oil, syrup and seasonings. 6. Bake for minutes or until squash is golden brown on the outside.

8 DAY 4 GLUTEN FREE- BAKED SPAGHETTI M A I N D I S H Serves: 12 Prep Time: 20 Minutes Cook Time: 1 Hour 1 (16 ounce) GF package spaghetti 1 pound ground beef 1 medium onion, chopped 1 (26 ounce) jar meatless spaghetti sauce 1/2 teaspoon seasoned salt 2 eggs 1/3 cup grated Parmesan cheese 5 Tablespoons butter, melted 2 cups small curd cottage cheese 4 cups shredded mozzarella cheese 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside. 2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. 3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake minutes longer or until cheese is melted.

9 DAY 6 GLUTEN FREE- HONEY LIME GRILLED CHICKEN M A I N D I S H Serves: 4 Prep Time: 3 Hours 10 Minutes Cook Time: 15 Minutes 1/2 cup lime juice 1/3 cup vegetable oil 3 Tablespoons honey 1 teaspoon dried thyme 1 teaspoon dried rosemary 3 teaspoons minced garlic 1/2 teaspoon black pepper 4 boneless, skinless chicken breasts 1. Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chicken in a ziploc bag. 2. Refrigerate for at least 3 hours up to overnight. 3. Grill until done and juices run clear.

10 GLUTEN FREE- PEANUT BUTTER M&M BLONDIES D E S S E R T Serves: Prep Time: 10 Minutes Cook Time: 25 Minutes 1/2 cup (1 stick) unsalted butter, melted 1 cup light brown sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup peanut butter 1/4 teaspoon salt 1 cup GF all-purpose flour (I use bob red's mill 1:1) 1/2 teaspoon xanthan gum 1 1/2 cups of M&M's 1. Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper or aluminum foil and lightly grease with cooking spray. Set aside 2. In a large bowl, combine the melted butter and light brown sugar. Mix thoroughly. Add in the egg and vanilla extract. 3. Mix in the peanut butter and make sure all of the wet ingredients are thoroughly mixed. 4. Add in the salt, flour and xanthan gum. Then gently mix in 1 cup of M&M's. 5. Spread the brownie mixer in the baking dish and spread out evenly with a plastic spatula. Sprinkle 1/2 cup of M&M's on top and press into the batter. 6. Bake for minutes or until a tooth pick inserted in the middle comes out clean.

11 DAY 7 SHEET PAN FLANK STEAK AND VEGETABLES M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 30 Minutes 4 cups broccoli florets 6 red potatoes (cubed) 1 Tablespoon olive oil 2 teaspoons salt 1 Tablespoon pepper 1 Tablespoon paprika 1/2 Tablespoon onion powder 1/2 Tablespoon garlic powder 1/2 Tablespoon dried oregano 1 teaspoon cumin 1 1/2 pounds flank steak 1. Preheat oven to 400 degrees F. 2. Spray a baking sheet with nonstick cooking spray. 3. Toss broccoli florets and red potatoes in olive oil and spread in an even layer on prepared pan. 4. Bake for 20 minutes and remove from oven. 5. Combine salt, pepper, paprika, onion powder, garlic powder, oregano and cumin in a small mixing bowl. Set aside 1 teaspoon of seasoning mix. 6. Rub remaining seasonings on both sides of the flank steak. 7. Move vegetables to the edges of the sheet pan and place seasoned steak in the middle of the pan. 8. Sprinkle reserved seasoning over vegetables. 9. Set oven to high broil. 10. Cook steak and vegetables in broiler for 5-7 minutes, remove from oven, flip steak and broil for 5-7 more minutes or until steak reaches desired doneness. 11. Cut steak into slices and serve with vegetables.

12 SHOPPING LIST BAKING GOODS 1/2 Cup Baking Cocoa 1 Teaspoon Baking Powder 2 Teaspoons Baking Soda Frosting Of Choice 3 Cups GF All-purpose Flour 1 Cup Light Brown Sugar Sprinkles 2 Cups Sugar 1 Teaspoon Vanilla Extract 1 1/3 Cups Vegetable Oil 2 Teaspoons Xanthan Gum PRODUCE 4 Cups Broccoli Florets 6 Cups Butternut Squash, Peeled And Cubed 1 Green Bell Pepper 4 Large, Russet Potatoes 1 Orange Bell Pepper 1 Red Bell Pepper 6 Red Potatoes 2 Onions DAIRY/FROZEN 5 Tablespoons Butter, Melted 1 Cup Buttermilk 1/3 Cup Grated Parmesan Cheese 2 Cups Shredded Monterey Jack Cheese 4 Cups Shredded Mozzarella Cheese 2 Cups Small Curd Cottage Cheese 1/2 Cup Sour Cream 1/2 Cup Unsalted Butter, Melted 5 Eggs SPICES 2 Teaspoons Chili Powder 1 Tablespoon Dried Oregano 1 Teaspoon Dried Rosemary 1 Teaspoon Dried Thyme 2 Teaspoons Dry Mustard 2 1/3 Tablespoons Garlic Powder 1/4 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Ginger 1 1/3 Tablespoons Onion Powder 2 1/3 Tablespoons Paprika 2 1/3 Tablespoons Salt 1/2 Teaspoon Seasoned Salt 2 Teaspoons Cumin 2 Tablespoons Pepper DRY GOODS 2 Tablespoons Cornstarch 12 GF Flour Tortillas 1 (16 Ounce) Package GF Package Spaghetti MISCELLANEOUS 1 Tablespoon Dijon Mustard 2/3 Cup Honey 1/2 Cup Lime Juice 1 1/2 Cups M&Ms 3 Teaspoons Minced Garlic 2/3 Cup Olive Oil 1/2 Cup Orange Marmalade 1/2 Cup Peanut Butter 2 Tablespoons Pure Maple Syrup 3 Tablespoons Red Wine Vinegar

13 MEAT 1 1/2 Pounds Flank Steak MEAT 1 Pound Ground Beef 1 (3-4 Pounds) Pork Loin Roast 4 (6 Ounce) Salmon Fillets 7 Boneless, Skinless Chicken Breasts CANS/SAUCES 1/3 Cup GF Soy Sauce CANS/SAUCES 1 (26 Ounce) Jar Meatless Spaghetti Sauce

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