Meal Plan 3

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This is the week of double casserole cooking.  For Days 1, 3, and 5, you can make double batches and freeze the casserole right in the pan to pull out for another dinner.

Day 1: Taco Soup  and Cornbread

Day 2: Pork Chops, Sauteed Zucchini, and Baked Apples

Day 3: Lasagna and Green Beans

Day 4: Twice Baked Potatoes and Salad

Day 5: Chicken Tetrazzini with Broccoli

Day 6: Pesto Chicken, Pasta, and Salad

Day 7: Huevos Rancheros and Fruit Salad

DSC_0880Day 1: Taco Soup and Cornbread (make double to freeze)

Taco Soup:

  • 1 pound ground beef, cooked
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 1/2 cups water
  • 1 (15 ounce) can mild chili beans
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (4 ounce) can chopped green chilies
  • 1 (1 ounce) package ranch salad dressing mix
  • Mix all ingredients in a crock-pot.  Cook on low for 4 hours, or however long you need to.  Or cook on stove until heated through.

Southern Cornbread (this is the BEST CORNBREAD I have ever had – gluten-free or not!!)

It’s from julesglutenfree.com  I’ve already told you about her cookbook, and you can also sign up for her weekly emails.

Ingredients:
1 cup milk (or non-dairy alternative)
1 egg
1/4 cup vanilla yogurt (dairy or soy)
1/2 tsp. apple cider vinegar
3/4 cup Nearly Normal All Purpose Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbs. baking powder
3/4 cup cornmeal
1/2 – 3/4 cup sugar

Directions:
Preheat oven to 375 F. Mix the liquid ingredients then stir in the other ingredients, mixing until the lumps are removed. The batter will be thin, but not watery.

Pour the batter into an oiled 8 x 8 baking pan, and iron skillet, or into oiled or lined muffin pans. Bake for 25-30 minutes for the cornbread, less for the muffins, according to your oven.

The bread will be done when the top is lightly browned and a cake tester or toothpick in the center of the bread is clean; do not over cook!

And, here’s what you can do with the leftover cornbread…

DSC_0883You could also broil until heated and a little crispy and eat it for breakfast with syrup on top.

DSC_0873Day 2: Pork Chops, Sauteed Zucchini, and Baked Apples

For Pork Chops:  Mix a gluten-free baking mix or just plain brown rice flour with Lawry’s Seasoned salt or McCormick’s Steak seasoning.  Dip the pork chops in to coat and fry them in oil until done.

For Baked Apples, I cut up several apples and added brown sugar and cinnamon, then cooked in the microwave for 5 minutes, covered.

My family loved this.  I even used a gluten-free flour mix to make gravy and it turned out fine.  I’m not going to show you that picture though, because gravy is very yummy, but very ugly.

images-2Day 3: Lasagna (make 2)

I have found gluten-free lasagna noodles at Wal-Mart.  You can also buy them on Amazon.  I like the Tinkyada brand.  If you don’t want to mess with lasagna noodles, just use whatever pasta you have and layer it the same way.  You can make gluten-free lasagna just like the regular version.  My only tip is that it tastes a thousand times better if you use Hot Italian Sausage instead of ground beef.  If you brown some of it for lasagna this week, cook double, so we can use it in a soup next week.  Just a heads up.  🙂  Also, go for the Ricotta instead of cottage cheese.  It makes a difference.

imagesDay 4: Twice Baked Potatoes and Salad (you need a break from all that cooking!)

Twice baked potatoes just means you scoop out the insides, mix them with all the potato fixings, put them back in, and them put in the oven just to melt everything.  So easy!  I even throw in pureed cauliflower to the mix for added veggies without anyone knowing.

images-4Day 5: Chicken Tetrazzini (make 2 for freezing)

You’ll need GF spaghetti noodles, 2 C. cooked chicken (diced), a can of Health Valley Cream of Mushroom (or chicken) Soup, 1 C. sour cream, Parmesan Cheese, and salt and pepper.

Cook noodles until al dente and drain.  Right in the baking dish, mix the rest of the ingredients (except the Parmesan) for the sauce.  Add more sour cream if you need to.  Mix in noodles.  Sorry I don’t have exact measurements here; I just do it until it looks “saucy” enough.  Top with Parmesan – however much you like, which for us is a whole lot.  Bake at 350 for 30 minutes or until bubbly and slightly browned.

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Day 6: Pesto Chicken

You’ll need chicken breasts, a jar of pesto sauce, and mozzarella cheese.  Spoon pesto on chicken.  Bake at 350 for about 20 minutes or until done.  Top with cheese and bake until melted.  Serve with buttery pasta or pesto pasta.

DSC_0892Day 7: Huevos Rancheros and Fruit Salad

You’ll need eggs, refried beans, tostada shells (I use Mission), cheese (I used Muenster, but you can also use cheddar or feta, my favorite), and salsa.  On top of the shell, you’ll layer the beans, then the cheese.  Put in the microwave until heated.  Fry the egg to put on top, and add salsa to taste.

Buen Provecho!

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3 Comments

Filed under Meal Plans

3 responses to “Meal Plan 3

  1. Pingback: Gluten-free Thanksgiving « Easily Gluten Free

  2. Courtney

    The cornbread is FABULOUS! Been doing this for 2 years, and this is the first cornbread that tastes “right” to me. Others are good, but this is Mmmm! Pork chops were excellent. The baked apples a nice surprise. My 11 year old LOVED them. And they’re so easy! Enjoyed introducing my kids to twice baked potatoes. They were yummy! Thanks so much!

  3. Pingback: Gluten-free Cream of Chicken Soup | Easily Gluten Free

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