This past week we were pretty good and only abandoned my menu plan and went out to eat 1 night and that was last night for sushi. YUM!! It was a great dinner. We went to Molly Woo’s again. The food took forever to come out, so the manager came over with a couple of bowls of soup, one wonton, one miso something or other. I thanked him and let him know that while I appreciated the token of appreciation for our patience, we could not eat the soup because we had to eat gluten-free. He said “Oh, you have Celiac, okay.” First, I was shocked that he put 2 & 2 together; I had just said “gluten-free” and he said “Celiac”. Then he offered to buy us dessert on the house. Again, I said I didn’t think there was anything we could have. He suggested the lemon sorbet, I suggested that they could buy me a glass of Pinot Noir and call it even.😉 It was a nice dinner.
So this week’s menu. Nothing too complicated this week. I have a busy week watching kids (2 others, age 13 months and 17 months, in addition to my own). I am starting to pull out some of my fall cooking recipes & dinner plans now that we are going into September. Time to start making pumpkin bread, pumpkin cookies, pumpkin pie….can you tell I love pumpkin??? The baking extravaganza will begin over the next few weeks. I will make sure to share recipes. On to the menu for this week:
Sunday ~ Homemade pizza (see below for recipe/method I use) and broccoli slaw (see recipe below). Take home Cold Stone quarts (Peanut Butter Perfection and Shock-A-Cone (not GF)).
Monday ~ Breakfast for dinner ~ omelets & scrambled eggs, bacon, fried potatoes, toast (Pamela’s bread) & fresh fruit
Tuesday ~ Chicken Tenders (from last week that got bumped), sweet potato fries and steamed broccoli
Wednesday ~ Cheeseburger In Paradise after ice skating lessons.
Thursday ~ Marinated Spicy Pork Chops (recipe & pics to follow later in the week), steamed brown rice and green beans.
Friday ~ Crockpot Pot Roast with potatoes & carrots (a fall favorite).
Saturday ~ Burgers on the grill topped with cheese on lettuce buns, baked potatoes & salad.
Here is what I do for my pizza. I follow the recipe on the side of Pamela’s Wheat Free Bread Mix for the pizza crust. I add in basil & oregano to the dough. I dust the pans with cornmeal. After the dough rises for an hour, I brush with EVOO and bake for 10 minutes. Then I top with Prego 3 Cheese Marinara Sauce, mozzerella, Hormel Turkey Pepperoni. I topped mine with some veggies too…tomatoes, spinach, mushrooms. Sometimes I will add zucchini or peppers too. I then baked for another 15-20 minutes. YUM!!! The kids raved about it!! Here are some pics:
Before of the pepperoni & veggie:
Before of the cheese:
After of the pepperoni & veggie:
After of the cheese:
Here is my plate, with the broccoli slaw (recipe to follow):
1 Bag of Broccoli Slaw (found in produce section)
1/2 cup mayonnaise (I use Helman’s Canola, it is half the fat & calories of normal mayo)
1/4 cup brown sugar
1/2 TBSP white vinegar
Mix all ingedients together and then chill for an hour or so before serving. The kids loved this!! I expected them to complain and reject it immediately, but they didn’t. Must have been the sugar in the dressing!
Just wanted to throw in a “Thank you” to Cheryl at GF Goodness for hosting this week’s menu swap. Lots of great ideas using peppers this week! The cashew cake looks especially yummy!