Day 1: Sausage Lentil Soup
Day 2: Beef Stroganoff, grapes, and peas
Day 3: Chicken Strips, corn, and green beans
Day 4: Cheese Enchiladas and salad
Day 5: Pasta with Meat Sauce and broccoli
Day 6: Corn Dog Muffins, raw carrots and dip, and sliced apples
Day 7: Tacos and applesauce
Day 1: Sausage Lentil Soup (use Hot Italian Sausage that you already browned last week)
Cook lentils according to directions on bag. Saute 1 C. chopped onion and several cloves of chopped garlic in skillet until soft, then add then to the soup pot. Add in 3 sliced carrots, salt, pepper, sausage, and some dashes of Tabasco. Cook until lentils and carrots are soft. Add more seasonings as needed. If you need more specific directions, go to this recipe.
Day 2: Beef Stroganoff
1 lb. ground beef
1 can Health Valley Cream of Mushroom Soup
1 C. sour cream
12-14 oz. rotini pasta, cooked
McCormick’s Grill Seasoning (or just salt), pepper, and garlic powder
Brown beef. (Brown 2 pounds if you can, as we will use the other pound for tacos later this week.) Drain off fat. Reserve the extra meat for later. Add the soup, sour cream, and seasonings to skillet with the meat and stir. Serve over noodles. Add Parmesan Cheese to the top.
Day 3: Fried Chicken Strips, OH MY!!!! These are so good, I’ve been dreaming about them!!! I can barely look at this picture without running to make some more!
All I did was follow this recipe from The Pioneer Woman, replacing the wheat flour with my standard baking mix of brown rice flour, tapioca starch, and potato starch. I also never buy buttermilk and just used regular milk with a tablespoon of vinegar added. The trick is in adding a little milk to the flour before coating AND smashing the chicken into the flour as you coat it to make sure it sticks. Then, you flip it over to coat the other side and smash it down with a fork again to really get it to stick. Also, put them right into the oil to cook after coating them and do this quickly. The gluten-free mix can only sit there for a little while before that rice flour starts to get impatient and absorb the milk too much. This would be easy to make dairy-free too using an unsweetened milk replacement. Happy cooking on this one. 🙂
Day 4: Cheese Enchiladas
I loved this recipe from Simply Recipes! You can link it here.
I used half the onion they called for, and I love onion. It just seemed too much for me.
Day 5: Penne Pasta with Meat Sauce
This is from Simply Recipes too, and it was yummy. The way you cook the meat is the key, so obey these people. They know what they’re talking about!
Go visit them here.
Day 6: Corn Dog Muffins
I thought I was so clever in making these up, until I searched it on Google. Apparently, I’m not the only smart one. I may have the only gluten-free version though.
Use the very yummy cornbread recipe from Meal Plan 3, but pour it into 12-15 greased muffin tins. Fill them only 1/3 to 1/2 full. Stick pieces of hot dog in there, cut into 1/3s. You could also use Lil Smokies from Hillshire Farms. Bake for about 15 minutes or until done. Dip into mustard, just like the fair! Yum!
Day 7: Tacos
I use McCormick Taco seasoning or just make my own with garlic, chili powder, salt, pepper, cumin, and a little oregano.
Happy Cooking this week! Let me know what you think!