The Weekly Menu Oct. 23 #freefrom #menuplanning #recipes


 What’s the dinner plan this week?

Well you know I love a meatball, so I thought we would try out a couple new meatball recipes this week.  A low carb potsticker Asian soup and SkinnyTaste’s salisbury steak meatballs.

I’ve been eating a little more pasta than usual because I’ve had trouble with my teeth and I’m searching for soft foods that are easy to chew.  I’ve got a temporary crown on one side and a missing molar on the other side, so eating has been a little difficult.  I should be getting the permanent crown this week.  And a mouth guard so I stop grinding and cracking my teeth.  So weird (and expensive) that stress has somehow manifested in teeth grinding while I sleep.

Anyway, it’s a good enough reason to indulge a little in gluten free carb fest.  And a great reason to make that Smoked Gouda Goat Cheesy Broccoli Rice again.  It was so ridiculous good!  Being able to eat goat cheese has been the most wonderful thing.

Okay so here we go!

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 – Giada’s Pasta Primavera (making half the recipe and using Ancient Grains Quinoa Garden Pagodas and the fabulous Parmigiano Reggiano that was on sale at Wheatsville last week)

Tuesday – Potsticker Meatball Asian Noodle Soup – Low Carb & Gluten Free (using coconut aminos instead of GF soy sauce and rice noodles)

Wednesday – Smoked Gouda Goat Cheese Broccoli Rice & Spiced Roasted Chicken

Thursday – Spinach Salad (roasted chicken, cranberries, nuts, seeds, goat cheese feta, veggies, balsamic vinegar/EVOO/shallot dressing…)

Friday – Dinner Out

Saturday – SkinnyTaste’s Salisbury Steak Meatballs, Mashies & Asparagus

Sunday –Fried Chicken Tenders & Sweet Spicy Roasted Cabbage

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.

You may also like...