GLUTEN FREE- 09/21/2018 THIS WEEK'S MENU: DAY 1 Gluten Free- Chicken Curry Rice Bowls Gluten Free- Peach Crisp Trifle DAY 2 Gluten Free- One Pot Turkey Spaghetti DAY 3 Gluten Free- Sheet Pan Teriyaki Chicken and Vegetables DAY 4 DAY 5 DAY 6 DAY 7 Gluten Free- Grilled LEFTOVERS Gluten Free- Slow Gluten Free- Zesty Pizza Italian Chicken Cooker Pork Carnitas Casserole Recipe Gluten Free- Cheesy Kale and Brussels Potato Wedges Strawberry Jell-o Salad Sprouts Salad with Ripe Bananas
DAY 1 GLUTEN FREE- CHICKEN CURRY RICE BOWLS M A I N D I S H Serves: 4 Prep Time: 15 Minutes Cook Time: 30 Minutes 1 cup uncooked brown rice 2 stalks celery (thinly sliced) 1/2 medium onion (diced) 1/2 green pepper (diced) 1/2 cup carrots (diced) 2 Tablespoons coconut oil 1 teaspoon curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/4 teaspoon cayenne sea salt, to taste pepper, to taste 2 chicken breasts (cooked and cubed) 1/4 cup chicken broth 1. Cook the rice according to package directions. 2. While it is cooking, chop all the veggies. 3. Next, melt the coconut oil over medium low heat. Once the oil is liquid, add the vegetables and sauté until softened, about 5 minutes. 4. Add in the spices, stir, and cook for one minute more. 5. Stir in the chicken, then the cooked rice, and finally the broth.
GLUTEN FREE- PEACH CRISP TRIFLE D E S S E R T Serves: 12 Prep Time: 1 Hour Cook Time: 12 Minutes Brown Sugar Crumble: 3/4 cup GF graham cracker crumbs 3/4 cup GF oats 1 teaspoon cinnamon 3/4 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/8 teaspoon ginger 1/2 cup butter (slightly melted) 1/2 cup chopped pecans Pudding layer: 2 (3.4 ounce) boxes instant vanilla pudding 2 cups milk 2 cups whipping cream 1/2 cup powdered sugar Other layers: 4 cups fresh peaches (diced) 1 Tablespoon lemon juice 1 Tablespoon sugar 1 (16 ounce) prepared GF white or yellow cake (cubed) 1. For the brown sugar crumble, combine graham cracker crumbs, oats, cinnamon, brown sugar, salt, nutmeg, ginger, butter, and pecans in a bowl and mix together. 2. Spread the mixture onto a baking sheet and bake for 12-15 minutes at 350 degrees. Set aside and cool completely. 3. For the pudding layer whisk the pudding and milk until well combined. 4. In another bowl beat the whipping cream and powdered sugar until thick and peaks appear. Set aside 1/2 cup of whipped cream to pipe onto the top of the finished trifle. 5. Then combine the whipped cream with the pudding mixture. 6. In another bowl combine the diced peaches in a bowl with the lemon juice and sugar to prevent them from browning. Set aside until ready to layer. 7. Cube the cake. 8. Then start layering the trifle dessert. 9. Cover the bottom of the trifle dish with cake cubes. 10. Then carefully cover with pudding. Spread it around with a spoon. 11. Then cover with the crumble mixture. 12. Top that with fresh diced peaches. 13. Repeat all of the layers again. 14. Pipe on the whipped topping and then sprinkle a little crumble topping on the whipped cream. 15. Refrigerate until ready to serve.
DAY 2 GLUTEN FREE- ONE POT TURKEY SPAGHETTI M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 15 Minutes 1 pound ground turkey 2 (24 ounce) jars spaghetti sauce 2 cups chicken broth 1 pound GF spaghetti noodles 1 cup cherry tomatoes, halved 1 medium onion (roughly chopped) 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/2 teaspoon Italian seasoning 1 cup water 1/2 cup mozzarella cheese fresh parsley, optional shredded parmesan cheese, for topping 1. Over medium heat, brown turkey in bottom of a large (12") braising pan or dutch oven pan. 2. Pour 1 jar of pasta sauce and chicken broth into pan. Break spaghetti noodles in half and toss with sauce and broth. Add tomatoes, onion, garlic powder, salt, pepper, and Italian seasoning. Pour other jar of spaghetti sauce and 1 cup of water into the pan and turn heat on high. Once it starts to boil, turn heat down to medium heat and let cook for 9-10 minutes (or until the noodles are al dente), stirring every couple of minutes so that the noodles don't stick together and it is evenly cooked. 3. Turn heat down to low and stir in mozzarella cheese. Let it cook over the low heat for 2-3 minutes, or until the cheese is completely melted. 4. Scoop into individual servings and top with fresh parsley and shredded Parmesan cheese (if desired).
DAY 3 GLUTEN FREE- SHEET PAN TERIYAKI CHICKEN AND VEGETABLES M A I N D I S H Serves: 6-8 Prep Time: 15 Minutes Cook Time: 35 Minutes 8 boneless skinless chicken thighs 3 cups broccoli florets 2 cups sliced carrots 2 cups sugar snap peas Salt and pepper, to taste 1 cup GF soy sauce 1/4 cup honey 1/4 cup rice wine vinegar 2 teaspoons sesame oil 3 teaspoons minced garlic 1 teaspoon grated ginger 1 Tablespoon cornstarch 1 Tablespoon water 2 teaspoons sesame seeds (for garnish) 1. Preheat oven to 400 degrees F. 2. Cover a baking sheet with foil and spray with nonstick cooking spray. 3. Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, taste. 4. In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens. 5. Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables. 6. Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft. 7. Garnish with sesame seeds before serving, if desired.
DAY 4 GLUTEN FREE- GRILLED ITALIAN CHICKEN M A I N D I S H Serves: 6 Prep Time: 4 Hours 15 Minutes Cook Time: 16 Minutes 1 1/2 cups GF Italian salad dressing 1 tablespoon miced garlic 1/2 teaspoon GF Italian seasoning 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon ground black pepper 1 1/2 pounds boneless, skinless chicken breasts 1. In a resealable gallon-sized bag, mix the salad dressing, garlic, and seasonings. 2. Place the chicken in the bag, and toss to coat. Marinate in the refrigerator at least 4 hours (for best results, marinate overnight). 3. Preheat the grill on medium-high heat. 4. Remove chicken from bag, discard marinade, and grill chicken 8 minutes on each side, or until internal temperature of chicken reaches 165 degrees.
GLUTEN FREE- CHEESY POTATO WEDGES S I D E D I S H Serves: 4 Prep Time: 2 Minutes Cook Time: 10 Minutes 3 Medium Russet Potatoes 1/4 cup shredded Parmesan cheese 1 teaspoon garlic salt 1 Tablespoon seasoned salt 1 Tablespoon butter (melted) 1. Scrub potatoes clean, and cut into eight lengthwise wedges. 2. Place Parmesan cheese, garlic salt, and seasoning salt in a gallon size resealable bag. 3. Add potatoes to the bag and shake until they are evenly coated. 4. Arrange potatoes on a microwave safe plate and cook for 4 minutes on high in the microwave. 5. Rearrange the potatoes, and cook for another 4 minutes on high. 6. In a small bowl, combine melted butter and the leftover Parmesan mixture. Sprinkle over the potatoes and serve.
DAY 6 GLUTEN FREE- SLOW COOKER PORK CARNITAS RECIPE M A I N D I S H Serves: 6-8 Prep Time: 10 Minutes Cook Time: 6 Hours 5 Minutes 1 (2-3 pound) pork roast 1 (15 ounce) can enchilada sauce 1 cup salsa 1 onion, chopped 1 Tablespoon garlic 2 Tablespoons lime juice 1 teaspoon cumin 1 teaspoon garlic salt 1 teaspoon paprika 1 Tablespoon brown sugar corn or GF flour tortillas pico de gallo 1. Place roast in slow cooker sprayed with nonstick cooking spray. 2. Combine enchilada sauce, salsa, onion, garlic, lime juice, cumin, garlic salt, paprika and brown sugar in a bowl and pour over the roast. 3. Cook on LOW for 8-10 hours or HIGH for 5-6 hours (I would recommend the low setting). Remove roast from slow cooker when finished cooking and shred using two forks (it should fall apart pretty easily). 4. Cover a large baking sheet (15x10x1") with foil and spread the shredded meat on top of it. Pour some of the liquid from the slow cooker over the meat (I used about 1 1/2 cups - use as much or as little as you like). 5. Broil meat for about 5 minutes, until it starts to caramelize around the edges (I flipped my meat once during this time).
STRAWBERRY JELL-O SALAD WITH RIPE BANANAS D E S S E R T 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.
DAY 7 GLUTEN FREE- ZESTY PIZZA CASSEROLE M A I N D I S H Serves: 6-8 Prep Time: 10 Minutes Cook Time: 45 Minutes 1 pound ground beef 1 onion (diced) 1 green pepper (diced) 2 (16 ounce) cans pizza sauce 1 (4 ounce) can mushrooms (drained) 1 (4 ounce) package sliced pepperoni 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon dried basil 3 cups GF penne pasta, cooked 1 cup shredded mozzarella cheese Fresh basil, for garnish 1. Preheat oven to 350 degrees F. 2. Brown ground beef, onion and green pepper in large skillet over medium heat. Drain grease and add pizza sauce, mushrooms, pepperoni, salt, oregano, garlic powder, basil and cooked penne. 3. Grease a 9x13-inch dish with nonstick cooking spray. 4. Pour pasta mixture into the pan and sprinkle with cheese. 5. Bake for 30-45 minutes, or until heated through and cheese is melted. Garnish with fresh basil.
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.
SHOPPING LIST PRODUCE 2 Bananas 3 Cups Broccoli Florets 1 Pound Brussels Sprouts 1/2 Cup Carrots 1 Cup Cherry Tomatoes, Halved Fresh Parsley, Optional 4 Cups Fresh Peaches 1 Green Onion 1 1/2 Green Pepper 1 Bunch Kale 3 Medium Russet Potatoes Pico De Gallo 2 Cups Sliced Carrots 2 Stalks Celery 20 Strawberries 2 Cups Sugar Snap Peas 3 1/2 Onion MEAT 8 Boneless Skinless Chicken Thighs 1 1/2 Pounds Boneless, Skinless Chicken Breasts 2 Chicken Breasts 1 Pound Ground Beef 1 Pound Ground Turkey 1 (2-3 Pound) Pork Roast 1 (4 Ounce) Package Sliced Pepperoni BAKING GOODS 1 Cup Brown Sugar 1 Tablespoon Cornstarch 3/4 Cup GF Oats 2 (3.4 Ounce) Boxes Instant Vanilla Pudding 1/2 Cup Powdered Sugar 1 (16 Ounce) Prepared GF White Or Yellow Cake 1 (6 Ounce) Box Strawberry Jell-o 1 Tablespoon Sugar DAIRY/FROZEN 2/3 Cup Butter 2 Cups Milk 2/3 Cup Shredded Parmesan Cheese Shredded Parmesan Cheese, For Topping 1 Cup Sour Cream 2 Cups Whipping Cream 1 1/2 Cups Shredded Mozzarella Cheese
SPICES 1/4 Teaspoon Cayenne 1 Teaspoon Cinnamon 1 Teaspoon Curry Powder 1 Tablespoon Garlic 1 Teaspoon Garlic Powder 2 Teaspoons Garlic Salt 1 Teaspoon Ground Coriander 1/4 Teaspoon Nutmeg 1 Teaspoon Paprika 2 Teaspoons Salt 1 Tablespoon Seasoned Salt 1 Teaspoon Turmeric 2 Teaspoons Ginger SPICES 1 Teaspoon GF Italian Seasoning 1 Teaspoon Ground Pepper 1 Teaspoon Oregano 1 Teaspoon Dried Basil 2 Teaspoons Ground Cumin CANS/SAUCES 2 1/4 Cups Chicken Broth 1 (8 Ounce) Can Crushed Pineapple 1 (15 Ounce) Can Enchilada Sauce 1 1/2 Cups GF Italian Salad Dressing 1 Cup GF Soy Sauce 2 (16 Ounce) Cans Pizza Sauce 1 Cup Salsa 2 (24 Ounce) Jars Spaghetti Sauce MISCELLANEOUS 1/2 Cup Chopped Pecans 2 Tablespoons Coconut Oil 1 Cup Craisins 2 Tablespoons Dijon Mustard 3/4 Cup GF Graham Cracker Crumbs 1/4 Cup Honey 5 Tablespoons Lemon Juice 2 Tablespoons Lime Juice 1 (4 Ounce) Can Mushrooms 1/3 Cup Olive Oil 1/4 Cup Rice Wine Vinegar 1/3 Cup Roasted Almonds 2 Teaspoons Sesame Oil 2 Teaspoons Sesame Seeds 2 Tablespoons Minced Garlic DRY GOODS Corn Or GF Flour Tortillas 3 Cups GF Penne Pasta, Cooked 1 Pound GF Spaghetti Noodles 1 Cup Uncooked Brown Rice