The Weekly Menu Oct. 3 #glutenfree #menuplanning
Hi everyone! Time for the weekly menu + recipes. Talk about “healthified” comfort food – this week’s menu plan is definitely going to be decadent but surprisingly easy! October is such a crazy month – football is in full swing and the weather is almost perfect. I love cooking soups, stews and roasts. We usually only have beef once a week, if that, but I’ve been craving red meat again (probably because I’ve been working out more or I’m a little anemic) and so we are making steak salad and shepherd’s pie with ground bison. The most amazing pot roast, too. Braised in red wine and served with carrots and mashies. Oh yum!
Of course, everything is gluten free and mostly dairy/casein free (except for the parmesan cheese). I split the shepherd’s pie into individual baking dishes so my husband can enjoy his with a little cheese on top. The beef is grass fed and local, the veggies are organic, nonGMO (because of the glyphosate not the technology). Trying to keep it clean as possible.
Recipe for shepherd’s pie (substitute bison for ground turkey) and lots of fall dinner ideas are in my fall/winter eCookbook – The Weekly Menu II available for iBooks, Kindle and Google Play.
The Weekly Menu #96
Meatless Monday – Tuscan Bean Soup (cut recipe in half) with Parmesan Toasts (using Udi’s hotdog buns)
Tuesday – Dinner Out
Wednesday – Bison Shepherd’s Pie
Thursday – Grass-Fed Southwestern Steak Salad
Friday – Eggplant Chicken Parmesan (just using an egg wash and certified GF oat flour for the breading instead of eggs, flour and rice chex)
Saturday – Perfect Pot Roast & Mashies
Sunday – Asian Turkey Burgers & Veggie Fries
Treats – Sweet Potato Brownies
Have a wonderful week everyone!