The Weekly Menu Aug 7-13 #glutenfree #menuplanning

Hi everyone! We saw the first appearance of Hatch chiles this week and I’m pretty excited. I absolutely love Hatch chile season! So the next few weeks we’ll probably have quite a few recipes incorporating the wonderful roasted chiles. Yum! Yum!

Last week we found sheep’s milk Halloumi cheese, which is similar to mozzarella. We used it to make Margherita pizzas with the fabulous naan bread we made the night before. And it was amazing! So this opens new options. I think we are going to try an Eggplant Parmesan this week for Meatless Monday.  We’ll use the standard flour, egg wash, breadcrumb method on the eggplant slices then bake it with sauce, Parmesan and Halloumi cheese. Wish I was having that right now!

And since I’m having fun making breads with our sourdough starter, French Bread is on the menu this week too.

We are also having dinner with the in-laws and I’m going to meet up with some of my high school girlfriends who’ll be in town for the weekend. I’m thinking we’ll go to Bonhomie and Grizzelda’s. Fun! Fun!

Brett can make tacos with the Hatch chile ground beef we found at Wheatsville and we can have leftovers the next night.  So a couple days off of cooking will be nice!

The menus might seem a little different than usual because I’m taking a break from salads. I absolutely love salads and fresh veggies and usually have at least one on our menu each week, but lately I seem to have a little trouble with digestion of too much raw veg.  Also, there is an outbreak of the parasite Cyclospora in Texas right now so we are going to minimize eating raw produce for awhile – especially cilantro.  Cooking foods thoroughly helps prevent getting an infection and cyclosporiasis.

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 – Eggplant Parmesan

Tuesday – Cuban Mojo Pulled Pork, Beans & Basmati Rice (using this fabulous mojo marinade and this Dutch oven cooking method for the pulled pork)

Wednesday – Pork Meatball Bahn Mi (minus the cilantro) with Sourdough French Bread

Thursday – Spiced Roasted Chicken and Roasted Brussels Sprouts with Sautéed Spinach, Artichokes & Goat Cheese

Friday – Dinner Out

Saturday – Dinner Out

Sunday – Hatch Chile & Beef Tacos

Have a wonderful week everyone!

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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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