GLUTEN FREE- 8/10/2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Gluten Free- BBQ Chicken Burritos Gluten Free- Chocolate Zucchini Sheet Cake Gluten Free- Grilled Pork Loin Medallions Oven-Roasted Parmesan and Garlic Cherry Tomatoes Recipe Gluten Free- Delicious Marinated Salmon Fresh Berry Salad DAY 4 DAY 5 DAY 6 DAY 7 LEFTOVERS Gluten Free- Chicken Gluten Free- Fiesta Pork Gluten Free- Easy and Broccoli Alfredo Chops and Rice Ground Beef Shepherd s Casserole Pie Homemade Fresh Peach Milkshake Recipe
DAY 1 GLUTEN FREE- BBQ CHICKEN BURRITOS M A I N D I S H Serves: 6 Prep Time: 10 Minutes Cook Time: 5 Minutes 2 cups cooked chicken, shredded 3 cups shredded Colby Jack cheese (divided) 1/4 cup red onion, chopped 3/4 cup BBQ sauce salt and pepper, to taste 1/4 cup fresh cilantro, chopped 6 GF flour tortillas 3 Tablespoons canola oil 1. In a medium sized bowl mix together the shredded chicken, 2 cups of cheese, onion, BBQ sauce, salt and pepper, and cilantro. Place 1/2 cup of the chicken mixture down the center to each tortilla. Sprinkle a little extra cheese on the chicken and roll up each tortilla. 2. Pour 1 Tablespoon of canola oil in a skillet and cook over medium heat, seam side down. 3. Brush each burrito lightly with oil and then turn over in the pan to brown the other side. Keep turning until golden on all sides.
GLUTEN FREE- CHOCOLATE ZUCCHINI SHEET CAKE D E S S E R T Serves: 24 Prep Time: 20 Minutes Cook Time: 25 Minutes 2 cups sugar 1 cup plain greek yogurt 3 eggs 2 1/2 cups GF all-purpose flour (I use Bob's Red Mill 1:1) 1/4 cup cocoa powder 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 2 cups shredded fresh zucchini 1 Tablespoon vanilla extract Frosting: 1/2 cup butter 2 Tablespoons cocoa powder 1/4 cup milk 3 1/2 cups powdered sugar 1 teaspoon vanilla 1. Preheat oven to 375 degrees. Spray a 15x10x1" baking pan heavily with non-stick cooking spray. 2. In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one. 3. In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Mix it in with the sugar/yogurt mixture, while pouring in the milk at the same time. Fold in the zucchini and the vanilla and pour batter into the prepared baking pan. bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean. 4. Before the cake finishes baking, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring frequently. Mix in the powdered sugar and vanilla until the frosting is smooth (you may have to whisk it). 5. Pour warm frosting over brownies as soon as you take them out of the oven. Let cool. 6. Cut into 48 bars.
DAY 2 GLUTEN FREE- GRILLED PORK LOIN MEDALLIONS M A I N D I S H Serves: 4-6 Prep Time: 45 Minutes Cook Time: 10 Minutes 1/2 cup packed brown sugar 1/2 cup GF Italian salad dressing 1/4 cup unsweetened pineapple juice 3 tablespoons GF soy sauce 2 (1 pound) pork tenderloins (cut into slices) 1. In a large bowl, mix together the brown sugar, salad dressing, pineapple juice, and soy sauce. Pour half of the marinade into a gallon-sized resealable bag and cover the other half of the marinade and place in the fridge until you are ready to grill. 2. Place the tenderloins into the bag with the pork loins and place in the fridge to marinate. You will want to marinate them for at least 30 minutes, but I think that they taste best when they marinate for 4-6 hours. 3. Grill over medium heat for 4-5 minutes per side or until the internal temperature reads 160 degrees F, basting the entire time with the reserved marinade.
OVEN-ROASTED PARMESAN AND GARLIC CHERRY TOMATOES RECIPE S I D E D I S H Serves: 6-8 Prep Time: 10 Minutes Cook Time: 10 Minutes 2 tablespoons olive oil 2 pints cherry tomatoes 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup fresh parsley, chopped 1/4 cup shredded Parmesan cheese (freshly grated is best) 1/2 teaspoon garlic salt 1. Preheat oven to 400 degrees. 2. Pour olive oil in the bottom of a 13x9" baking dish. 3. Add tomatoes and stir around until all tomatoes are covered. 4. Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt. 5. Bake tomatoes for about 8-10 minutes. 6. Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color. 7. Serve immediately.
DAY 3 GLUTEN FREE- DELICIOUS MARINATED SALMON M A I N D I S H Serves: 6-8 Prep Time: 35 Minutes Cook Time: 5 Minutes 1 Tablespoon packed brown sugar 1 Tablespoon butter, melted 1 Tablespoon olive oil 1 Tablespoon honey 2 Tablespoons GF soy sauce 2 Tablespoons of Onion Soup Mix (I use Knorr's) 1 teaspoon minced garlic 1 (2 pound) large salmon fillet 1. In small bowl, mix all ingredients except salmon 2. Cut salmon fillet into 8 equal pieces. In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes (I marinated mine for about 2 hours) 3. Heat your oven to broil. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on foil covered cooking sheet. Spoon some marinade on top of the salmon and place in the oven. Cook for 5 minutes and then check every minute after until salmon flakes easily with fork. Discard remaining marinade. (Make sure you watch it, or it will burn)
FRESH BERRY SALAD S I D E D I S H Serves: 8-10 Prep Time: 30 Minutes Cook Time: 2 cups strawberries, quartered 1 1/2 cups blueberries 1 1/2 cups blackberries 1 1/2 cups raspberries 1 Tablespoon apple juice 1 lime 1. Toss together strawberries, blueberries, blackberries, raspberries and apple juice. 2. Zest lime, and set zest aside. 3. Squeeze the juice of the lime over the berries, then top with lime zest. 4. Refrigerate until cold, then serve.
DAY 5 GLUTEN FREE- CHICKEN AND BROCCOLI ALFREDO CASSEROLE M A I N D I S H Serves: 8-10 Prep Time: 10 Minutes Cook Time: 35 Minutes 2 1/2 cups uncooked GF pasta (I use GF penne pasta) 2 cups broccoli (fresh or frozen) 1 1/2 pounds chicken breasts (cooked and chopped into bitesize pieces) 1 (16 ounce) jar GF alfredo sauce 1/2 cup shredded Parmesan cheese 1 1/2 cups mozzarella cheese 1/2 teaspoon garlic salt 1/4 teaspoon dried basil salt and pepper, to taste 1/2 cup GF bread crumbs 2 Tablespoons butter (melted) 1/4 cup shredded Parmesan cheese 1. Preheat oven to 350 degrees F. 2. Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl. 3. If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta. 4. Dump the chicken, alfredo sauce, 1/2 Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper. 5. Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside. 6. In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole. 7. Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.
DAY 6 GLUTEN FREE- FIESTA PORK CHOPS AND RICE M A I N D I S H Serves: 6-7 Prep Time: 10 Minutes Cook Time: 1 Hour 5 Minutes 6-7 pork chops salt and pepper, to taste 2 Tablespoons olive oil 1 (14 ounce) can chicken broth 1 (8 ounce) can tomato sauce 1 (4 ounce) can diced green chilis 1 (1 ounce) packet GF taco seasoning 1 cup uncooked long grain rice 1/2 cup onion, diced 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1/2 cup colby jack cheese 1. Preheat oven to 350 degrees F. 2. Sprinkle pork chops with salt and pepper. In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once). 3. Spray a 13x9" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated. Place the pork chops on top of the rice mixture and top with the green and red peppers. Cover with aluminum foil and cook for about 60 minutes or until the rice is tender. 4. Remove from oven and top with cheese. Let the cheese melt for a couple of minutes and then enjoy!
DAY 7 GLUTEN FREE- EASY GROUND BEEF SHEPHERD S PIE M A I N D I S H Serves: 8 Prep Time: 15 Minutes Cook Time: 25 Minutes 1 pound ground beef 1/2 cup onion, chopped 2 teaspoons minced garlic 3 Tablespoons GF all purpose flour 1 Tablespoon tomato paste 1 Tablespoon Worcestershire sauce 1 Tablespoon GF soy sauce 1 (14.5 ounce) can beef broth 2 cups frozen mixed vegetables (carrots, peas, and corn) salt and pepper, to taste 5 cups prepared mashed potatoes 1 cup shredded sharp cheddar cheese 1. Preheat oven to 400 degrees F Spray a 9 x 13 inch deep baking dish with non-stick cooking spray and set aside. 2. Heat a large skillet over medium-high heat and add ground beef, onion, and garlic. Saute until beef is fully cooked. 3. Add in flour and cook for a minute longer. 4. Add in the tomato paste, Worcestershire sauce, soy sauce, and beef broth. Cook for 5 minutes or until sauce begins to thicken. Reduce the heat to low and stir in the frozen vegetables and salt and pepper. 5. Pour meat mixture into the bottom of prepared dish; carefully spread mashed potatoes on the top of the meat. Top with shredded sharp cheddar cheese on top. 6. Bake for 20-25 minutes or until the cheese is melted and the meat mixture is bubbly.
HOMEMADE FRESH PEACH MILKSHAKE RECIPE D E S S E R T Serves: 4 Prep Time: 5 Minutes Cook Time: 3 medium sized peaches (peeled and sliced) 4 cups vanilla ice cream 1 cup milk 1 teaspoon vanilla extract 1. Combine all ingredients in a blender and blend until smooth. Serve and enjoy!
SHOPPING LIST MISC. 1 Tablespoon Apple Juice 3 Tablespoons Canola Oil 1/2 Cup GF Italian Salad Dressing 1 Tablespoon Honey 1 Tablespoon Minced Garlic 5 Tablespoons Olive Oil 2 Tablespoons Onion Soup Mix 5 Cups Prepared Mashed Potatoes 1/4 Cup Unsweetened Pineapple Juice BAKING GOODS 1/4 Teaspoon Baking Powder 1 Teaspoon Baking Soda 6 Tablespoons Cocoa Powder 2/3 Cup Packed Brown Sugar 3 1/2 Cups Powdered Sugar 2 Cups Sugar 1 2/3 Tablespoons Vanilla 2 3/4 Cup GF All-Purpose Flour CANS/SAUCES 3/4 Cup BBQ Sauce 1 (14.5 Ounce) Can Beef Broth 1 (14 Ounce) Can Chicken Broth 1 (4 Ounce) Can Diced Green Chilis 1 (16 Ounce) Jar GF Alfredo Sauce 6 Tablespoons GF Soy Sauce 1 Tablespoon Tomato Paste 1 (8 Ounce) Can Tomato Sauce 1 Tablespoon Worcestershire Sauce PRODUCE 1 1/2 Cups Blackberries 1 1/2 Cups Blueberries 2 Cups Broccoli 2 Pints Cherry Tomatoes 1/4 Cup Fresh Cilantro, Chopped 1/4 Cup Fresh Parsley, Chopped 1 Lime 1 Medium Green Bell Pepper, Chopped 1 Medium Red Bell Pepper, Chopped 3 Medium Sized Peaches 1 1/2 Cups Raspberries 1/4 Cup Red Onion, Chopped 2 Cups Shredded Fresh Zucchini 2 Cups Strawberries, Quartered 1 Cup Onions, chopped
MEAT 1 1/2 Pounds Chicken Breasts 2 Cups Cooked Chicken, Shredded 1 Pound Ground Beef 1 (2 Pound) Large Salmon Fillet 6-7 Pork Chops 2 (1 Pound) Pork Tenderloins DAIRY/FROZEN 1/2 Cup Colby Jack Cheese 3 Eggs 2 Cups Frozen Mixed Vegetables 1 3/4 Cups Milk 1 1/2 Cups Mozzarella Cheese 1 Cup Plain Greek Yogurt 3 Cups Shredded Colby Jack Cheese 1 Cup Shredded Parmesan Cheese 1 Cup Shredded Sharp Cheddar Cheese DAIRY/FROZEN 4 Cups Vanilla Ice Cream 3/4 Cup Butter SPICES 1/4 Teaspoon Dried Basil 1 Teaspoon Garlic Salt 1 (1 Ounce) Packet GF Taco Seasoning 1/2 Teaspoon Pepper 1 Teaspoon Salt DRY GOODS 1/2 Cup GF Bread Crumbs 6 GF Flour Tortillas 2 1/2 Cups Uncooked GF Pasta 1 Cup Uncooked Long Grain Rice