GLUTEN FREE- 10/05/2018 THIS WEEK'S MENU: DAY 1 Gluten Free- Cheeseburger Macaroni Grilled Caramelized Pineapple DAY 2 Gluten Free- Mustard Pretzel Chicken Loaded Baked Potato Skins DAY 3 Gluten Free- Salmon Bake with Vegetables Pumpkin Spice Muddy Buddies DAY 4 DAY 5 DAY 6 DAY 7 Gluten Free- Slow LEFTOVERS Gluten Free- Slow Gluten Free- Slow Cooker Beef Stew Cooker Chicken and Cooker Chinese Pork Vegetables Chops Gluten Free- Double Chocolate Cake Cookies
DAY 1 GLUTEN FREE- CHEESEBURGER MACARONI M A I N D I S H Serves: 4 Prep Time: 5 Minutes Cook Time: 25 Minutes 1 pound lean ground beef 1 (1 ounce) packet GF taco seasoning 1 (10 ounce) can Rotel tomatoes and green chilies (or petite diced tomatoes) 2 cups beef broth 1 cup GF elbow macaroni, uncooked cheese sauce: 2 Tablespoons butter 2 tablespoons GF flour 3/4 cup milk 1 cup shredded cheddar cheese 1/2 teaspoon salt 1/2 teaspoon pepper 1. Brown and drain ground beef. 2. Stir in taco seasoning, Rotel, beef broth, and macaroni and bring to a boil. Reduce heat and cover pan. Simmer 12-14 minutes until macaroni is tender. 3. Melt the butter in a small saucepan. Whisk in the flour and cook, whisking for 4-5 minutes until it becomes fragrant and starts to turn a light brown color. Whisk in the milk and bring to a boil. Whisk until smooth and mixture starts to thicken. Remove mixture from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
GRILLED CARAMELIZED PINEAPPLE S I D E D I S H Serves: 8 Prep Time: 30 Minutes Cook Time: 15 Minutes 1 pineapple (cut into large wedges or chunks) 1/4 cup brown sugar 1/4 cup butter (melted) 1/2 teaspoon cinnamon 1/2 teaspoon vanilla extract 1 Tablespoon honey 1. Thread pineapple onto skewers (if using wooden skewers, soak in water for at least 30 minutes before threading pineapple on). Mix together brown sugar, butter, cinnamon, vanilla, and honey. Place skewered pineapple on a large plate or pan. Using a spoon or a brush, thoroughly glaze each piece of pineapple with the brown sugar mixture. 2. Place skewers on a grill, preheated to a medium-high temperature. Cook for 5-10 minutes on each side, or just until the sugar-glaze starts to caramelize. 3. Serve warm. 4. Makes a delicious appetizer, side dish, or dessert. 5. (You could also make these on your stove top- just heat a large skillet or grill pan to medium-high heat and follow recipe as directed.)
DAY 2 GLUTEN FREE- MUSTARD PRETZEL CHICKEN M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 25 Minutes 4 cups GF pretzels (coarsely crushed) 1/2 cup olive oil 1/2 cup Dijon mustard 1/3 cup honey 1/4 cup water 3 Tablespoons red wine vinegar Salt and pepper, to taste 6 boneless skinless chicken breasts 1. Preheat the oven to 400 F and line a cookie sheet with foil. 2. Crush the pretzels until coarsely ground, then add them to a bowl. 3. In another bowl add the oil, mustard, honey, water and vinegar and mix well. 4. Season with salt and pepper. 5. Pour the dressing into 2 bowls. 6. With half of the dressing, dip the chicken breasts into the bowl and turn to coat them evenly. 7. Then put the chicken in the bowl with the ground pretzels. Make sure the chicken is completely covered with the ground pretzels. 8. Set them on your foil lined cookie sheet and cook them about 20-25 minutes or until cooked through. 9. Let the chicken sit 5 minutes then serve with the remaining honey mustard dressing.
LOADED BAKED POTATO SKINS S I D E D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 16 Minutes 4 large baking potatoes (baked) 3 Tablespoons olive oil 1 Tablespoon grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon pepper 8 bacon strips (cooked and crumbled) 1 1/2 cups shredded cheddar cheese 1/2 cup sour cream 4 green onions (sliced) 1. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe). 2. Place potatoes skins on a greased baking sheet. 3. In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper. 4. Brush over both sides of skins. 5. Bake at 475 degrees for 7 minutes; turn over. Bake until crisp, about 7 minutes more. 6. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. 7. Top with sour cream and onions. 8. Serve immediately.
DAY 3 GLUTEN FREE- SALMON BAKE WITH VEGETABLES M A I N D I S H Serves: 5 Prep Time: 10 Minutes Cook Time: 20 Minutes 1 (16 ounce) large salmon fillet 1 (16 ounce) bag frozen Brussels sprouts 1 bunch thin asparagus 2 Tablespoons olive oil 1/2 teaspoon garlic salt (more or less to taste) Salt and pepper, to taste 1/2 teaspoon fish seasoning (more or less to taste) 2 Tablespoons butter 1. Preheat oven to 400 degrees F. Spray 9x13 baking sheet with nonstick cooking spray. 2. Place the salmon skin-side down in the middle of the pan. 3. Cook the Brussels sprouts according to package directions. After they are cooked, place them on one side of the salmon. 4. Place the raw asparagus on the other side of the of the salmon. 5. Drizzle olive oil over both vegetables and sprinkle with garlic salt. 6. Sprinkle salmon with salt, pepper, garlic salt, and fish seasoning. 7. Cut butter into small pieces and place it on top of salmon. 8. Bake for 20 minutes (or until salmon is cooked through - check the thickest spot). Serve salmon with Brussels sprouts and asparagus on the side.
PUMPKIN SPICE MUDDY BUDDIES D E S S E R T Serves: 8-10 Prep Time: 10 Minutes Cook Time: 2 Minutes 6 cups Cinnamon Chex Cereal 2 1/2 cups powdered sugar 2 teaspoons pumpkin pie spice 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 cups white chocolate chips 1 teaspoon vegetable oil 1. Pour Cinnamon Chex Cereal into a bowl and set aside. 2. Melt white chocolate chips in a a microwave safe bowl on high for 2 minutes, stirring every 30 seconds until smooth. 3. In a separate bowl, combine powdered sugar, pumpkin pie spice, cinnamon, and nutmeg until fully incorporated. 4. Pour the melted white chocolate over the Cinnamon Chex, and fold until evenly coated. 5. Pour the powdered sugar mixture over the cereal and gently fold until evenly coated. 6. Sprinkle a little extra pumpkin pie spice on top before serving.
DAY 4 GLUTEN FREE- SLOW COOKER BEEF STEW M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 10 Hours 1 (1 pound) package baby carrots 3 russet potatoes (peeled and cut) 2 pounds beef stew meat 1 cup beef stock 1 teaspoon Worcestershire sauce 2 teaspoons minced garlic 1 bay leaf 1 Tablespoon salt 1/2 teaspoon pepper 1 teaspoon paprika 1 onion (diced) 1 rib celery (diced) 1 (15 ounce) can green peas 1. Place all ingredients in slow cooker. Stir just enough to mix spices. 2. Cover and cook on low 10-12 hours or high 5-6 hours. 3. Remove bay leaf, and serve.
GLUTEN FREE- DOUBLE CHOCOLATE CAKE COOKIES D E S S E R T Serves: 24 Prep Time: 40 Minutes Cook Time: 10 Minutes 1 (15-20 ounce) box GF chocolate cake mix 2 eggs 1/3 cup vegetable oil 1 teaspoon vanilla 1 teaspoon baking powder 1/2 cup mini chocolate chips Frosting 1/2 cup butter (softened room temp) 1 teaspoon vanilla 3 cups powdered sugar 1/4 cup milk 5 drops orange food coloring 1/2 cup sprinkles 1. In a large bowl combine the cake mix, eggs, vegetable oil, vanilla, and baking powder together. 2. Stir until combined. 3. Then fold in the chocolate chips. 4. Chill dough for about 30 minutes so it will be easier to roll into balls, and so the cookies don't flatten out as much when cooking. 5. After chilling, roll into ball and place on a cookie sheet covered in parchment paper or a silpat. 6. Bake at 350 degrees for about 10 minutes. 7. Remove from cookie sheet and let cool completely. Frosting 8. Beat all of the frosting ingredients together until smooth and creamy. 9. If the frosting is too runny, add a little more powdered sugar. If it's too thick add a little more milk. 10. Spread frosting onto the cooled cookies or you can pipe on the frosting with a decorating bag. 11. Add sprinkles on top.
DAY 6 GLUTEN FREE- SLOW COOKER CHICKEN AND VEGETABLES M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 4 Hours 1 onion (sliced) 1 (1 pound) package baby carrots 6 red potatoes (sliced) Salt and pepper, to taste 1 cup chicken broth 1 teaspoon dried thyme 1 Tablespoon minced garlic 1 Tablespoon olive oil 6-8 boneless, skinless chicken thighs Chopped fresh thyme, for garnish 1. Spray a slow cooker with nonstick cooking spray. 2. Place sliced onion in the bottom. 3. Top with carrots, sliced potatoes. 4. Season with salt and pepper, as desired. 5. Pour chicken broth on top then season with dried thyme and minced garlic. 6. Heat olive oil in a pan over medium-high heat. 7. Place chicken thighs in pan and cook for a few minutes on each side or until slightly browned. 8. Place chicken on top of vegetables. 9. Cover slow cooker and cook on low for 4-6 hours or high for 2-3 hours. 10. Garnish with fresh thyme before serving.
DAY 7 GLUTEN FREE- SLOW COOKER CHINESE PORK CHOPS M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 4 Hours 6 boneless pork chops 1 onion (diced) 2/3 cup ketchup 1/3 cup brown sugar 1/3 GF soy sauce 1/4 cup water 2 teaspoons minced garlic 1 1/2 teaspoons ground ginger cooked rice, optional sesame seeds, optional sliced green onions, optional 1. Spray slow cooker with non-stick cooking spray and add pork chops to the bottom of the slow cooker. 2. Top pork chops with onions. 3. In a medium-sized bowl, mix together ketchup, brown sugar, soy sauce, water, garlic, and ginger and pour over pork chops. 4. Cook on low heat for 3-4 hours or until meat is fall-apart tender. 5. Serve over warm rice and top pork chops with sesame seeds and sliced green onions (optional).
SHOPPING LIST PRODUCE 2 (1 Pound) Packages Baby Carrots Chopped Fresh Thyme, For Garnish 4 Green Onions 4 Large Baking Potatoes 3 Onion 1 Pineapple 6 Red Potatoes 1 Rib Celery 3 Russet Potatoes 1 Bunch Thin Asparagus MEAT 8 Bacon Strips 2 Pounds Beef Stew Meat 6 Boneless Pork Chops 6 Boneless Skinless Chicken Breasts 6-8 Boneless, Skinless Chicken Thighs 1 (16 Ounce) Large Salmon Fillet 1 Pound Lean Ground Beef BAKING GOODS 1 Teaspoon Baking Powder 2/3 Cup Brown Sugar 5 Drops Orange Food Coloring 1 (15-20 Ounce) Box GF Chocolate Cake Mix 2 Tablespoons GF Flour 1/2 Cup Mini Chocolate Chips 5 1/2 Cups Powdered Sugar 1/2 Cup Sprinkles 5 2/3 Tablespoons Vegetable Oil 2 Cups White Chocolate Chips 1 Tablespoon Vanilla SPICES 1 Bay Leaf 2 Teaspoons Cinnamon 1 Teaspoon Dried Thyme 1/2 Teaspoon Fish Seasoning 1/4 Teaspoon Garlic Powder 1/2 Teaspoon Garlic Salt 1 (1 Ounce) Packet GF Taco Seasoning 1 1/2 Teaspoons Ground Ginger 1/2 Teaspoon Nutmeg 2 Teaspoons Paprika 2 Teaspoons Pepper 2 Teaspoons Pumpkin Pie Spice 1 2/3 Tablespoons Salt 0 Salt And Pepper, To Taste Sesame Seeds, Optional CANS/SAUCES 2 Cups Beef Broth 1 Cup Beef Stock 1 Cup Chicken Broth 1/3 GF Soy Sauce 1 (15 Ounce) Can Green Peas 1 (10 Ounce) Can Rotel Tomatoes And Green Chilies 1 Teaspoon Worcestershire Sauce DRY GOODS 6 Cups Cinnamon Chex Cereal Cooked Rice, Optional 1 Cup GF Elbow Macaroni, Uncooked 4 Cups GF Pretzels
MISCELLANEOUS 1/2 Cup Dijon Mustard 6 1/3 Tablespoons Honey MISCELLANEOUS 2/3 Cup Ketchup 2 1/3 Tablespoons Minced Garlic 1 Cup Olive Oil 3 Tablespoons Red Wine Vinegar DAIRY/FROZEN 2 Eggs 1 (16 Ounce) Bag Frozen Brussels Sprouts DAIRY/FROZEN 1 Tablespoon Grated Parmesan Cheese 1 Cup Milk 2 1/2 Cups Shredded Cheddar Cheese 1/2 Cup Sour Cream 1 Cup Butter