The Weekly Menu June 5 #glutenfree #menuplanning

Hi everyone!  It’s that time again for a weekly menu plan.  I’m pretty excited about the recipes we’ve got planned for dinner this week.  I’m super picky about pork and we usually default to our favorite apple cider-brined pork tenderloin.  But this week, I’m going to try a new pork tenderloin with a Cuban Mojo marinade made with orange juice, lime, cilantro, mint, garlic and spices.  Sounds nice, right?

And we are going to use the artichoke dip as a sauce over grilled chicken and asparagus.  Doesn’t that sound so good!?  I think I was craving dairy when coming up with the menu plan because we are a little heavy on the goat cheese dishes this week (read more about the difference between goats’ milk casein and cows’ milk casein here).

We didn’t make it to Freedmen’s last week so we are going to try to get out there this week.  Totally craving the BBQ.

I also posted a delicious new recipe on the blog for faux queso in case you missed it (no cheese involved).  Look for lots more recipes and dinner ideas using it in the future, too!

The Weekly Menu


It’s mostly non-GMO or organic, and totally “free from” gluten, dairy/casein (except goat cheese or Parmesan), xanthan gum, soy and more…

 

Meatless Monday – Potato, Spinach, Goat Cheese Feta Casserole (loosely based on this recipe)

Tuesday – Grilled Chicken & Asparagus Covered in Artichoke Dip

Wednesday – Freedmen’s BBQ

Thursday – Cuban Mojo Pork Tenderloin (using this marinade) & Cilantro Lime Rice

Friday – Grass-Fed Beef Tacos

Saturday – Southwestern Steak Salad

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.

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2 Responses

  1. westviamidwest says:
    Thanks for including my Grilled Cuban Mojo pork! I also really like the steak salad recipe you shared... definitely going to try that out! :) Michele