The Weekly Menu Oct. 10 #glutenfree #menuplanning

the-weekly-menu-oct-10

Hi all!  Hope you had a nice weekend.  It’s time for the weekly menu again!

I am pretty excited about the dinners this week… the two new things we are going to try are knock offs of Chuy’s Jalapeño Ranch Dip and P.F. Chang’s Mongolian Beef.  Of course, everything will be gluten free, dairy/casein free, low fructose, mostly organic and nonGMO (because of the glyphosate not the technology).

I used to love eating at Chuy’s Tex-Mex but haven’t been back in years because I really don’t want to risk of potential cross contamination from the homemade flour tortillas.  One of the most delicious things they serve is the Creamy Jalapeño Ranch Dip!  So we are going to try and make a copy cat version using dairy-free @followyourheart Vegan Ranch dressing.  Woohoo.

We like to keep it fun but make sure what we eat is a “healthified” version of our favorite comfort foods.  And having a weekly menu saves time and money, it keeps me sane and my digestive system happy.  And the hubs is happy, too.

The Weekly Menu #97

Meatless Monday – Tortilla Espanola (recipe in The Weekly Menu eCookbook)

Tuesday – Shredded Chicken Tostadas with Lettuce, Tomato & Jalapeño Ranch Dressing (copycat of Chuy’s version using Vegan Ranch dressing + garlic, jalapeños, cilantro and lime)

Wednesday – Chicken Tamales (from Texas Tamale Company), Mexican Rice + Jalapeño Ranch Dip 

Thursday – Salad Nicoise

Friday – Mongolian Beef Stir-Fry (adapted to be gluten free and nonGMO with liquid aminos instead of soy and pay attention to the cornstarch, too)

Saturday – Taco Salad with Homemade Salsa

Sunday – Chicken Tortilla Soup

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.

You may also like...