The Weekly Menu May 30 #glutenfree #menuplanning

The Weekly Menu May 30

Hi everyone! Happy Memorial Day weekend! And thank you to all that have served and died for this country. ??

So of course, it is weekly menu time again and this week we are going to try a couple new recipes I found on Pinterest. I’m getting a little bored with some of the recipes I use over and over again so why not try some new ones!

Yesterday we changed our game plan for dinner and made the most delicious Italian sausage mini pizzas instead of meatballs and spaghetti. We used the recipe for yeast free homemade pizza crusts (with Bob’s Red Mill all-purpose bean blend flour and 1 1/2 tsp guar gum instead of xanthan gum) in The Weekly Menu I eCookbook, pizza sauce, crumbled Jennie-O mild Italian breakfast sausage (which is gluten free and from what I can tell also seems to be casein and dairy free so we tried it and I was okay), Parmesan cheese and arugula. Super simple and so yummy! Thank goodness I can still tolerate Parmesan cheese…

We’ve been working on a rib recipe that we can cook in the oven, too. Last week we used a homemade BBQ rub and a little mustard and cooked the ribs in the oven at 325 degrees over water and liquid smoke for a little over an hour. Then we took the foil off, brushed on some Salt Lick BBQ sauce and finished them under the broiler. They were so good but needed to cook just a little longer. So we’re trying it again on Monday. Lucky us! Yum! Yum!

So here is mostly organic/nonGMO (because of the glyphosate not the technology), dairy/casein free (except for the Parmesan cheese), yeast free, refined sugar free and gluten free weekly menu for the end of May and moving right on into June! Hello summer!

Monday – BBQ Ribs, Jalapeño Creamed Corn and Baked Beans

Tuesday – Southwestern Chopped Chicken Salad with Avocado Lime Dressing

Wednesday – Shepherd’s Pie (made with ground bison instead of turkey)

Thursday –  Veggie Frittata (eggs, onion, potatoes, asparagus, thyme)

Friday – Gnocchi with Roasted Cauliflower, Garlic and Italian Seasoned Sausage (adapted from  this recipe from Bev Cooks)

Saturday – Sesame Noodles with Chicken and Broccoli (using this recipe from Cooking Classy and substituting GF, nonGMO liquid aminos for the soy sauce and using GF quinoa linguini from Ancient Harvest)

Sunday – Buffalo Chicken Salad

If you are looking for the recipes, some of them can be found in my eCookbooks. Have a great week everyone!

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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