Sample Weekly Menu. Something Sweet Glutino Vanilla Crème or Chocolate Vanilla Crème Cookies

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Megan Jackson
5 years ago
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1 Sample Weekly Menu Day 1 Glutino Sensible Beginnings cereal with sliced bananas or strawberries and 1 % milk, lactose free milk, or soy milk Toasted gluten- free English muffin with butter Quick pizza with Glutino pizza crusts and your favorite toppings (most pizza sauces, pepperoni, cheese and all vegetables are gluten- free) Salad of prewashed baby greens (lightly wash again) and balsamic dressing Meatloaf with gluten free Italian bread crumbs topped with cream of tomato soup Mashed potatoes Green Beans, frozen (no seasoning pack) or fresh Glutino Vanilla Crème or Chocolate Vanilla Crème Cookies Day 2 Glutino Sensible Beginnings cereal topped with sliced bananas or strawberries and 1% milk, lactose free milk, or soy milk Top with gluten free granola Toast a slice of Glutino Flax Seed Bread or Glutino Fiber Bread Tuna Pasta Salad with chopped veggies and Italian or Caesar Dressing of choice. Use gluten free Fusilli or Elbow pasta Gluten free chocolate chip muffins. Use Gluten Free Pantry Muffin & Scone mix and add in chocolate chips Pork Tenderloin marinated in gluten free teriyaki sauce or Thai peanut sauce Steamed Brown Rice Stir- Fry Frozen Oriental Vegetables (no seasoning) tossed with gluten free Tamari sauce

2 Gluten- Free Chocolate Brownies. Use Gluten Free Pantry Chocolate Truffle Brownie Mix Day 3 Grab and Go Egg Muffin Split and toast one gluten free English muffins Top one half with a slice of cheese of sprinkle with grated cheese and toast another minute. Top with scrambled or fried egg if time allows or simply add 2-3 slices of turkey or ham. Cover with second half and off you go. (This is good with Canadian bacon, too.) Add an apple or banana or grab a Glutino Apple Bar for extra fiber, protein and nutrition Beef stroganoff Poach pears or canned pears in light syrup topped with granola Baked haddock or cod coat fish with olive oil and sprinkle with salt and pepper. Top with crushed Glutino Cheddar or Multigrain Crackers. Bake and enjoy. Serve with peeled and sliced sweet potatoes and carrots tossed with olive oil and salt and roasted Salad of beets, goat cheese (or feta), fresh baby spinach and balsamic vinaigrette. Coarsely crush a box of shortbread cookies In a glass serving bowl or four individual serving glasses, layer instant chocolate pudding (made ahead and chilled), cookies and fresh fruit. Top with whipped cream or cool whip Day 4 Instant Oatmeal topped with sliced bananas, chopped dates, or raisins Glutino Original Glazed Doughnuts (warmed in microwave) Wrap of turkey, provolone, coleslaw and Russian dressing. Use gluten free tortilla wraps (Wrap in aluminum foil to take or cut in thirds and enjoy at home.) Add a bowl of commercially prepared soup

3 Glutino Chocolate or Yogurt Covered Pretzels Cream of Mushroom Chicken Bake arrange boneless, skinless chicken breasts in a baking dish. Combine Mixes from Mushroom Soup with enough milk to achieve pouring consistency. Combine with lemon juice, sliced mushrooms, chopped onion and spread evenly over chicken. Bake 1 hour at 350 degrees. Serve over gluten free flat noodles and steamed broccoli. Prepare a Gluten Free Pantry s Decadent Chocolate Cake mix and frost with a gluten- free commercially prepared frosting Day 5 Hot Cereal (can be made ahead and reheated) Toasted Glutino Multigrain Bagel with cream cheese and jam or lightly buttered Gluten free chicken or beef chili (sold in the freezer section of most natural food stores.) Serve with cornbread, adding ½ - ¾ cup grated cheddar cheese and chopped chilies. (Prepare using Gluten Free Pantry Yankee Cornbread Mix) Mini containers of fruit cocktail or rice or tapioca pudding sold in supermarket dairy cases. Lasagna - Make lasagna from scratch using your favorite recipe and substituting gluten free lasagna noodles. Use eggplant, diced vegetables, or ground meat. Serve with a fresh garden salad and gluten- free croutons. Whip up a batch of fresh chocolate chip cookies with Gluten Free Pantry Chocolate Chip Cookie Mix (leftovers can be frozen). Day 6 French toast with Glutino Cinnamon Raisin Bread Top with gluten free apple raisin walnut granola before baking

4 Serve with poached apples or macerated peaches (sliced and tossed in a light sugar and water syrup and refrigerated overnight) top with a dollop of plain yogurt and a handful of plain nuts Toast gluten free hot dog rolls and fill with chicken, tuna or lobster salad (makes great garlic bread, too.) Fresh fruit cup topped with a scoop of sorbet. Add Glutino Chocolate or Vanilla Wafers Pasta Stir- Fry Cook a short cut of gluten free pasta, such as penne. In a wok or large skillet, heat a bag vegetable mix. Add Italian flavored chicken strips. Add cooked pasta and seasonings. Toss with a blend of chicken broth and white wine or flavor with your favorite pasta sauce (not too much or the pasta will become soggy). Serve with French bread, prepare using Gluten Free Pantry French Bread & Pizza Mix Gluten free chocolate chip cookies, prepare using Gluten Free Pantry Chocolate Chip Cake & Cookie Mix Day 7 /Brunch Gluten free pancakes, prepare using Gluten Free Pantry Brown Rice Pancake mix Add blueberries or chocolate chips for a real treat (Batter can be made the night before or pancakes can be made, frozen and reheated for use throughout the week) Alternative Brunch Ham and Cheese Strata Prepare a loaf of gluten free sandwich bread using Gluten Free Pantry Favorite Sandwich Bread mix. Cool and cut into 5-6 cups of bread cubes. Toss with cubes of cheese and ham. Mix eggs and cream or milk. Pour over bread cubes and let sit overnight. Bake covered for minutes (350 degree oven). Quesadilla. Top a wrap with cheese, cubes or slices of cold cuts, and tomato slices and cover with a second wrap. Transfer to a lightly oiled skillet and heat for 2-3 minutes. Turn and heat

5 another minute. Remove to serving plate and cut into wedges. Serve with salsa for an extra treat. Use gluten free ladyfingers to make Tiramisu or layer with chocolate or vanilla pudding and whipped cream for a quick dessert. Stuff a 5- lb. fryer with your favorite stuffing. Use gluten free stuffing cubes, or cube leftover gluten- free bread. Season with seasoned salt mixture such as your favorite spice rub. Roast until juices run clear. Serve with steamed Brussels sprouts topped with a mixture of Glutino bread crumbs, grated lemon peel and butter or margarine. Brown briefly under broiler just before serving. Add a hearty salad for extra fiber and nutrition. Cheesecake or cookies bars made with gluten free graham style cracker crumbs.

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Breakfast burrito: Whole wheat wrap Scrambled eggs, cheese Salsa, green pepper, onion, mushrooms

Mega Menu WEEK 4 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Breakfast Lunch Supper Breakfast sandwich: Whole wheat English muffin Eggs & cheese Tomato Orange juice Turkey sandwich: Whole grain bread Turkey