Two weeks of meals

5 Feb
menu clip art

Ready for another two weeks of dinners?

It’s the end of another week, and it’s pay day, so that means it’s time for our family to plan another two weeks of meals! We had a successful two weeks of meal planning, so I thought I’d share the meal plan that we just finished. Maybe it will provide you with some inspiration for your own meal planning! Our meals incorporate our dietary needs and I’ve indicated any place where we’ve had to make adjustments. I have also linked over to the recipes if I have previously posted them on the blog before.

Sunday: Marinated pork tenderloin, homemade applesauce, potatoes and corn.

Monday: Hot dogs and hamburgers, french fries, veggies.

Tuesday: Taco Bake

Wednesday: Cranberry Chicken

Thursday: Chicken Marsala (We used a new gluten free chicken recipe from the Gluten Free Bible cookbook and cornstarch in our sauce instead of flour.)

Friday: Pizza (using a frozen gluten free pizza from Trader Joes for one of the pizzas)

1Saturday:  Tacos (using gluten free corn tortillas)

Sunday: Lasagna (we made one large regular, and one small gluten free, and wrapped the leftover gluten free in individual portions for the freezer.)

Monday: Paninis (We used gluten free bread for one sandwich.)

Tuesday: Whole chicken microwaved in the Pampered Chef Deep Dish Baker, mashed potatoes, vegetables.

Wednesday: Stir Fry (chicken, broccoli, snap peas, carrots, zucchini) over white rice

Thursday: Homemade chicken pot pie using the leftover chicken from Tuesday plus the rest of the mashed potatoes. (We bought a miniature gluten free chicken pot pie for one serving.)

Friday: Leftovers (stir fry, pot pie, lasagna)

 

2*As an added bonus for you this week, here is the recipe for the Parmesan-crusted chicken from the Gluten Free Bible which is mentioned above in the Chicken Marsala recipe.*

Makes four servings

4 boneless skinless chicken breasts

1/4 cup grated Parmesan cheese

1/4 cup gluten free all purpose flour blend

2 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. black pepper

2 tablespoons olive oil

Pound chicken to 1/4 inch thickness. Combine cheese, flour blend, Italian seasoning, salt and pepper in large resealable bag. Add one chicken breast at a time, shake to coat evenly. heat oil in large nonstick skillet over medium heat. Cook chicken in single layer four to five minutes per side or until golden brown and no longer pink.

 

 

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