The Weekly Menu April 24 #glutenfree #menuplanning
Well it’s finally time for the Austin Food & Wine Festival again. ?? And I’ve only got one more week and one final exam to go and I’m done with the genomics certificate school stuff! ? And it’s my birthday. ?? 45 years old. Wow! So much to reflect on and to look forward to as well.
And the garden is doing really well this year, too. I have a lot to be grateful for, including my wonderful husband and our sweet, hilarious little dog. And lasagna. We made a lasagna last week and it was really, really good. It isn’t easy when you have to work around almost all dairy but it worked since I can tolerate goat cheese and Parmesan.
So we are trying it again this week with a few minor adjustments.
I made a bechamel sauce with ghee, GF flour and coconut milk and it was awesome. I added red marinara sauce to it, which was good – but I think I’m going to leave it white this time and use a little less. The goat creamy cheese/egg/parsley mixture was a perfect substitute for the ricotta layer. And the Chao vegan cheese worked really well. I used hot Italian pork sausage last week but I didn’t like the fennel, so I think we’ll just stick to grass-fed ground beef this time mixed with the marinara sauce. Woohoo on take 2!
So here is the mostly organic and non-GMO (because of the glyphosate not the technology) totally gluten free and dairy/casein free (except for the goat cheese and Parmesan) weekly menu for April 24-30, 2017.
The Gluten Free Weekly Menu
Monday – Chicken Tortilla Soup
Tuesday – Lasagna
Wednesday ? – Fried Chicken Tender Salad with Homemade Ranch Dressing
Thursday – Stuffed Bell Peppers
Friday – Game Night In or Dinner Out
Sunday – Austin Food & Wine Festival; Dinner Out
Have a wonderful week everyone!