The Weekly Menu Aug 21-27 #glutenfree #menuplanning

Hi all! We are heading into another week of “free from” comfort food menu planning.  This week I’m going to use that wonderful sheep’s milk Halloumi cheese in place of mozzarella in a couple of dishes.  We are going to make toasted ciabatta with Halloumi and roasted peppers drizzled in a basil caper vinaigrette.  I’m going to use ciabatta bread from Schar because it doesn’t contain any xanthan gum and is non-GMO, dairy and gluten free (although it does contain soy).

And we are going to try a fun recipe for low carb lasagna stuffed peppers from but adapting it slightly.  I’ll use ingredients that fit within my dietary needs (goat/sheep’s versus cow’s milk cheese and all organic veg/sauce).  So this is another great use for the Halloumi cheese as a mozzarella substitute.  The creamy goat cheese spread from Trader Joe’s will replace the ricotta and I’m just going to add an egg and a little parsley to it.  I’m really excited about these, because I’m not a huge fan of the no-bake gluten free lasagna noodles I’ve tried over the years.  I love a stuffed pepper and these look pretty amazing!

This week, instead of our usual seasoned salt, we are going to brine chicken tenders in a organic real salt seasoning salt from Redmond that reminds me of Thanksgiving.   So we have to do it with mashies, gravy and green beans.

The Southwestern Chicken Salad will be very similar to the Steak Salad on the blog, but we will roast a large chicken breast with slices of lime and ancho chile powder under the skin instead of grilling up steaks.

Oh all the menu planning!

Okay so lastly, I want to try a classic dish from Martha Stewart that I used to love but now will adjust it to deal with all my dietary issues.  So we will roast a large organic air-chilled bone-in chicken breast instead of a rotisserie chicken.  I’m going to use Aliea’s Gluten Free Savory Stuffing Mix instead of bread, and of course gluten free flour (probably the bean blend).  I’m also using coconut milk creamer from So Delicious instead of half and half cream.  So I hope it turns out well.

Then we finish off the week with the Game of Thrones finale for the season, burger and oven roasted fries.  Yay!

The Weekly Menu

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

Meatless Monday – Toasted Ciabatta (Schar) with Melted Halloumi Cheese, Roasted Sweet Mini Peppers and Caper Basil Vinaigrette

Tuesday – Low Carb Lasagna Stuffed Peppers

Wednesday – Fried Chicken Tenders, Mashies, Gravy & Green Beans

Thursday – Southwestern Chicken Salad

Friday – Dinner Out

Saturday – Chicken & Spinach Casserole

Sunday – Burgers & Spiced Roasted Potatoes

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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