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!



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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