The Weekly Menu Aug. 14-20 #glutenfree #menuplanning

I’m pretty excited Hatch chile season is in full swing.  We are going to make a stew adapted from Life Made Simple (recipe link below on the menu).  It was really delicious when I followed the original recipe, but this time we are going to use roasted tomatillos, chiles and jalapeños instead of using a salsa verde (which usually contains xanthan gum and isn’t organic).  It freezes well so I’m going to make a lot of it.

I’m also going to make a very simple Hatch chile rice.  They were selling Hatch chile salsa at Wheatsville last week so if they still have some, I’m probably going to use that to make a rice dish – 1 cup rice, 1 cup Hatch salsa, 1 cup chicken stock and 1/2 cup water.  And any extra, I can throw in the soup.

We also found a new type of sausage I’m excited to try.  It’s a free range and “free from” Cajun chicken sausage from Bilinski’s.  Everything else this on the menu plan this week week is pretty standard go-to meals but cleaned up.

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 – Ranchero Beans & Hatch Chile Rice

Tuesday – Chicken & Hatch Chile Stew

Wednesday – Cabbage, Sausage & Mashies

Thursday – Goat Cheese Alfredo Sauce with Pasta, Chicken & Artichokes

Friday – Happy Hour

Saturday – Salad Nicoise

Sunday – Easy Meat Sauce & Pasta

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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