The Weely Menu April 17 #glutenfree #menuplanning

Hi all!  Guess what time it is?  Weekly menu time!  For the most part, we’ve got pretty simple gluten and dairy free dinners planned for the week.  But I’ve been craving lasagna.  It’s probably been about 4 years since I’ve had lasagna.  And since I’ve brought goat cheese back into my diet because the casein is digested differently than cow’s milk casein, we thought we might give it a shot.

I really like the goat’s milk “cream cheese” from Trader Joe’s because it isn’t as strong as regular goat cheese.  So I thought it might make a good ricotta substitute.  And now there are so many vegan mozzarella options so we might try one of those or use the original Field Roast Chao Cheese.  I really hope it turns out well.

And we tried organic air chilled chicken for the first time last week and it is amazing!  Super expensive, too.  But it really truly tastes so much better.  When processing the chicken, instead of dipping it into water to cool it down to the appropriate temperature, the chicken is cooled via air stream.  It reduces the potential for contamination from the water and the chicken doesn’t absorb the water and lose some of it’s taste.  As much roasted chicken as we eat, it is worth the extra money in my opinion.

Okay so we’ve got mostly organic and non-GMO, gluten free, dairy/casein-free (except for the goat cheese) dinners on this week’s menu plan!

The Gluten Free Weekly Menu

Meatless Monday – Roasted Veggies

Tuesday – Roasted Chicken & Veggies

Wednesday – Lasagna

Thursday – Asian Chicken Salad

Friday  – Sloppy Joes, Simple Mills Almond Flour Buns & Green Beans

Saturday – Turkey Chili with Baked Potatoes

Sunday – Dinner Out

Have a wonderful 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...