GLUTEN FREE- 02/15/2019 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Gluten Free- Grilled Lemon Pepper Pork Chops Kale and Brussels Sprouts Salad Gluten Free- Cheeseburger Wraps Gluten Free- Chocolate Mint No Bake Cookies Gluten Free- Slow Cooker Orange Chicken DAY 4 DAY 5 DAY 6 DAY 7 Mexican Grilled Salmon LEFTOVERS Gluten Free- Parmesan Gluten Free- Slow Pork Chops Cooker Salsa Chicken Strawberry Jell-o Salad Gluten Free- Copycat with Ripe Bananas McDonald s Shamrock Shake Recipe
DAY 1 GLUTEN FREE- GRILLED LEMON PEPPER PORK CHOPS M A I N D I S H Serves: 6 Prep Time: 3 Hours 5 Minutes Cook Time: 14 Minutes 1/4 cup lemon juice 1/4 cup olive oil 2 teaspoons minced garlic 1 teaspoon lemon pepper seasoning 3/4 teaspoon salt 1/4 teaspoon dried oregano 6 boneless pork chops 1. In a gallon-sized resealable bag, add lemon juice, oil, garlic, lemon pepper, salt, and oregano. Mix together until completely combined. Add pork chops to bag and place bag in fridge. Let marinate for at least 3-4 hours. 2. Preheat grill to medium high heat. 3. Remove pork chops from bag, discard marinade, and place on preheated grill. 4. Grill each side for 5-7 minutes or until done (inside no longer pink). Serve immediately.
KALE AND BRUSSELS SPROUTS SALAD S I D E D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 1 bunch kale (finely chopped) 1 pound brussels sprouts (finely chopped) 1 cup craisins 1/3 cup roasted almonds 1/4 cup lemon juice 2 Tablespoons dijon mustard 1 green onion (finely diced) salt and pepper, to taste 1/3 cup olive oil 1/3 cup shredded Parmesan cheese(for garnish) 1. In a medium bowl, mix together kale, brussels sprouts, craisins and almonds. Set aside. 2. In a small bowl, mix together lemon juice, mustard, onion, salt, pepper, and olive oil. 3. Pour over kale mixture and toss to coat evenly. 4. Garnish with Parmesan cheese and serve.
DAY 2 GLUTEN FREE- CHEESEBURGER WRAPS M A I N D I S H Serves: 5 Prep Time: 5 Minutes Cook Time: 15 Minutes 1 pound ground beef 2 Tablespoons ketchup 1 Tablespoon mustard 1 teaspoon dried minced onion 1 Tablespoon Worcestershire sauce salt and pepper, to taste 5 GF flour tortillas 1 1/2 cups shredded cheddar cheese 2 tomatoes (diced) 1 cup shredded lettuce 1 cup sliced dill pickles 1. In a large skillet, brown hamburger until no longer pink. Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper and cook for about 2 minutes, until all combined. 2. Take a tortilla and line the middle with a small amount of cheddar cheese. Add some cooked hamburger beef and then top with tomatoes, lettuce, and pickles (if desired). Roll the tortilla up and tuck in the ends (like a burrito). You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 3-5 minutes (just until you see grill marks).
GLUTEN FREE- CHOCOLATE MINT NO BAKE COOKIES D E S S E R T Serves: 24 Prep Time: 35 Minutes Cook Time: 8 Minutes 2 cups sugar 2 Tablespoons butter 2 Tablespoons cocoa 1/2 cup milk 1/4 teaspoon salt 1/2 teaspoon vanilla 3/4 cup Peanut Butter Chocolate Mint Jif Whips 2 cups uncooked GF quick oats 1. In a large saucepan, mix together the sugar, butter, cocoa and milk. 2. Place the pan on the stove top over medium-high heat and bring to a boil. 3. After it comes to a boil, take it off the stove and mix in the salt, vanilla, and Jif Whips. 4. Mix well until the Jif Whips is completely dissolved. 5. Quickly add the oatmeal and mix until well combined. 6. Drop from spoon onto wax paper or aluminum foil. 7. Let them cool and set up before you eat them.
DAY 3 GLUTEN FREE- SLOW COOKER ORANGE CHICKEN M A I N D I S H Serves: 4-6 Prep Time: 5 Minutes Cook Time: 8 Hours 4-5 Boneless Skinless Chicken Breasts 1 cup Orange Marmalade 1 cup of GF BBQ Sauce (I used Sweet Baby Ray's) 3 Tablespoons GF Soy Sauce 2 cups cooked rice 1. Place your chicken in the crock pot. 2. Mix the marmalade, BBQ sauce, and soy sauce together. 3. Pour over the chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours 4. When chicken is done cooking, shred the chicken. 5. Serve over cooked rice.
DAY 4 MEXICAN GRILLED SALMON M A I N D I S H Serves: 4 Prep Time: 10 Minutes Cook Time: 8 Minutes 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon onion powder 2 teaspoons garlic salt 1/2 teaspoon salt 1/2 teaspoon pepper 1 Tablespoon olive oil Juice from one lime 4 (4 ounce) skinless salmon fillets 1. Preheat grill to medium heat. 2. In a medium small bowl, whisk together chili powder, cumin, paprika, onion powder, garlic salt, salt, pepper, olive oil and lime juice. 3. Brush salmon pieces with the spiced mixture 4. Place on grill and flip every three minutes until the center of the fish is flaky and cooked all the way through. 5. Continue basting the fish with the spice mixture with every flip of the fish.
DAY 6 GLUTEN FREE- PARMESAN PORK CHOPS M A I N D I S H Serves: 6 Prep Time: 15 Minutes Cook Time: 20 Minutes 3/4 cup GF Italian seasoned bread crumbs 3/4 cup grated Parmesan cheese 1 1/2 teaspoons seasoned salt salt and pepper, to taste 6 boneless pork chops 1/3 cup milk 1. Preheat oven to 375 degrees. 2. Grease a 9 x 13" pan with cooking spray. 3. In a small bowl, mix together bread crumbs, cheese, seasoned salt, and salt and pepper. 4. Pour milk into a separate shallow bowl. 5. Dredge each pork chop through the milk, and then through the crumb mixture, making sure each is completely coated. 6. Place the pork chops in the prepared pan. 7. Bake for 8-10 minutes on each side.
STRAWBERRY JELL-O SALAD WITH RIPE BANANAS S I D E D I S H Serves: 9 Prep Time: 3 Hours 15 Minutes Cook Time: 1 (6 ounce) box strawberry jell-o 1 1/2 cups boiling water 1 (8 ounce) can crushed pineapple (drained) 2 bananas (ripe and mashed without lumps) 20 strawberries (divided and thinly sliced, fresh or frozen) 1 cup sour cream (regular or light) 1. Pour package of jell-o into a medium bowl. 2. Pour boiling water over strawberry jello and mix until gelatin is fully dissolved. 3. Add in crushed pineapple and bananas and stir well. 4. Add in 12 strawberries and mix until all fruit is covered. 5. In a small bowl, stir sour cream until it becomes creamy and loosened up a bit. 6. In a medium-sized bowl or 9x13" baking pan, pour half the gelatin mixture. To help the jello set up a bit quicker, place the pan into the freezer for 5-10 minutes or until the jello has started to set. 7. Carefully ladle the sour cream over the jello and spread in an even layer. 8. Carefully pour the other half of the jello mixture over the sour cream. 9. Cover and refrigerate for at least 3 hours. 10. Top with a sliced strawberry.
DAY 7 GLUTEN FREE- SLOW COOKER SALSA CHICKEN M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 3 Hours 2 1/2 pounds frozen chicken tenderloins 1 (16 ounce) bottle mild salsa 1 (15 ounce) can black beans (rinsed and drained) 1 (15 ounce) can great northern beans (rinsed and drained) 1 (11 ounce) can Mexicorn (drained) 1 (8 ounce) package cream cheese (softened) 1 (1.25 ounce) taco seasoning packet 1 (16 ounce) bag tortilla chips - optional 1 1/2 cups shredded Mexican style blend cheese 1. Spray slow cooker with non stick cooking spray. 2. Place chicken tenderloins in the bottom of the slow cooker. 3. Pour salsa over the chicken. 4. Then top with the beans and corn. 5. In a medium sized mixing bowl combine the cream cheese, and taco seasoning mix. Stir really well and spoon over the bean and corn mixture. 6. Cover and cook on low for 2-4 hours. 7. Remove chicken from the slow cooker when done cooking and shred or dice. 8. Then place back into the slow cooker and stir in well. 9. Serve over tortilla chips. 10. Top with shredded cheese.
GLUTEN FREE- COPYCAT MCDONALD S SHAMROCK SHAKE RECIPE D E S S E R T Serves: 6 Prep Time: 10 Minutes Cook Time: 12 cups vanilla ice cream 3 cups whole milk 1 1/2 teaspoons pure peppermint extract 3/4 teaspoon green food color 1 1/2 cups whipped cream 1/4 cup green sprinkles 1. Place ice cream, milk, peppermint extract and green food coloring in a blender. Cover and blend until smooth. Pour into glasses and top with whipped cream and sprinkles. 2. Serve immediately.
SHOPPING LIST PRODUCE 2 Bananas 1 Pound Brussels Sprouts 1 Green Onion Juice From One Lime 1 Bunch Kale 1 Cup Shredded Lettuce 20 Strawberries 2 Tomatoes CANS/SAUCES 1 (15 Ounce) Can Black Beans 1 (8 Ounce) Can Crushed Pineapple 1 Cup GF BBQ Sauce 3 Tablespoons GF Soy Sauce 1 (15 Ounce) Can Great Northern Beans 2 Tablespoons Ketchup 1 (11 Ounce) Can Mexicorn 1 (16 Ounce) Bottle Mild Salsa 1 Tablespoon Mustard 1 Tablespoon Worcestershire Sauce MEAT 4-5 Boneless Skinless Chicken Breasts 2 1/2 Pounds Frozen Chicken Tenderloins 1 Pound Ground Beef 4 (4 Ounce) Skinless Salmon Fillets 12 Pork Chops DAIRY/FROZEN 2 Tablespoons Butter 1 (8 Ounce) Package Cream Cheese 1 1/2 Cups Shredded Cheddar Cheese 1 1/2 Cups Shredded Mexican Style Blend Cheese 1 Cup Sour Cream 12 Cups Vanilla Ice Cream 1 1/2 Cups Whipped Cream 1 1/4 Cup Parmesan Cheese 4 Cup Whole Milk SPICES 1 Teaspoon Chili Powder 1 Teaspoon Cumin 2 Tablespoons Dijon Mustard 1 Teaspoon Dried Minced Onion 1/4 Teaspoon Dried Oregano 2 Teaspoons Garlic Salt 1 Teaspoon Lemon Pepper Seasoning 1/2 Teaspoon Onion Powder 1 Teaspoon Paprika 1/2 Teaspoon Pepper 1 Tablespoon Salt 1 1/2 Teaspoons Seasoned Salt 1 (1.25 Ounce) Packet Taco Seasoning Packet 0 Salt and Pepper BAKING GOODS 2 Tablespoons Cocoa 1 1/2 Teaspoons Pure Peppermint Extract 2 Cups Sugar 1/2 Teaspoon Vanilla
DRY GOODS 2 Cups Cooked Rice DRY GOODS 5 GF Flour Tortillas 3/4 Cup GF Italian Seasoned Bread Crumbs 1 (16 Ounce) Bag Tortilla Chips - Optional 2 Cups Uncooked GF Quick Oats MISCELLANEOUS 1 Cup Craisins MISCELLANEOUS 3/4 Teaspoon Green Food Color 1/4 Cup Green Sprinkles 1/2 Cup Lemon Juice 2 Teaspoons Minced Garlic 2/3 Cup Olive Oil 1 Cup Orange Marmalade 3/4 Cup Peanut Butter Chocolate Mint Jif Whips 1/3 Cup Roasted Almonds 1 Cup Sliced Dill Pickles 1 (6 Ounce) Box Strawberry Jell-o