Product Review: Trader Joe’s Rye-less Rye

I have run across Trader Joe’s Rye-Less Rye more times than I can count at Trader Joe’s.  This is because I buy the Trader Joe’s French Rolls on a regular basis.  I had always been scared (LOL) to buy the Rye-less Rye, but took the plunge a week or so ago.  It was $3.49/loaf and Trader Joe’s is really good about taking back stuff (and giving a store credit) for things that you don’t like or aren’t up to your expectations.  I have to say that I was pleasantly surprised by this bread.  Yes, you have to toast it.  Also, I put my loaf directly into the freezer so that it would keep, as I would never eat it all before the date stamped on the package.  Now I enjoy in various ways, a piece or 2 at a time.  The bread toasts up wonderfully and has that “rye” taste that I remember from my pre-gluten-free days.  The texture is amazing.  The only thing negative I have to say about this bread is that the pieces aren’t bigger.  I am not talking thickness of slice here, but size of the slice.  These are relatively small, way too small for a lunch-sized sandwich, in my opinion.  Of course, I am a big eater, so maybe for someone with a smaller appetite, this bread would work perfectly for sandwiches.  Being the creative person that I am…LOL…I have found many other uses for this bread.  Here is my “after dinner rye-less rye”, complete with strawberry fruit spread & some chocolate chips (BTW, those are regular size chocolate chips, so you can get an idea of the size of the bread):


Some other uses are with peanut butter or almond butter as a snack, with butter with a meal, with cream cheese as a snack or with a meal.  You could use these for appetizers, too.  Maybe cut each slice in make Crostini

I would absolutely buy this product again and again.  Highly recommend.


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Menu Plan ~ April 5, 2009

Well, here we are in April!  Well, at least some of us are.  Mother Nature seems to be lagging behind a bit.  Or nodding off.  We have days of sun & warmth and then days of freezing cold, like what they are predicting for tomorrow.  Not only will it be cold, but it is supposed to snow.  WHAT?  Come on!  We should be warming up and staying warm!  It is time to get out and weed the gardens and get ready to plant the veggie plants!  There is nothing like homegrown produce.  Tomatoes, zucchini, peppers…..YUM!  Salads are one of my favorite things!  I can’t wait.  Apparently, Mother Nature is testing my patience.  That is fine.  I guess I will suck it up.  😉

Here is our menu plan for the week.  Kind of low-key for once, or at least right now it is.  That could change in an instant.  Jon gets his braces on tomorrow, so not sure how much of this food he will be eating.  He may exist for a while on yogurt and Carnation Instant Breakfast.  That, or I will blend his meals up in the blender.  😉

Sunday ~ Breakfast for dinner (veggie omelet for me; Jon wants his eggs cooked in a “nest” in his toast in a pan; not sure what Aaron & Hannah want yet;  sweet potato fries, Trader Joe’s Rye-less Rye Toast & OJ)

Monday ~Maple Glazed Salmon (Cooking Light); Scallops for Jon, risotto, veggies & salad

Tuesday ~Burgers, sweet potato fries, veggies & salad

Wednesday ~Bourbon Chicken, Brown Rice, broccoli & salad

Thursday~ Enchilada Bake, corn & salad

Friday~ Homemade pizza, veggies & salad

Saturday~ leftovers

Baked Goods


Peanut Butter Cookies

Cornbread (for Easter Dinner)

Snickerdoodle Cake (Easter Dinner….recipe to follow)


Celiacs in the House is hosting this week’s Gluten-Free Menu Swap.  The theme is “favorite salads or sides”.  this is right up my alley!  I love salad!  If you look at my plan I have salad on it every night.  I usually have one for lunch too, though that one is simpler, mostly just fresh spinach, grape tomatoes & a touch of Light Creamy French Dressing.  My dinner salad is where I get all crazy.  I love mixed greens…arugula is one of my favs.  I like to mix it in with lots of other greens.  I add lots of fresh veggies to my salads, too.  Tomatoes, cucumbers, radishes, snow peas, zucchini, mushrooms, black olives.  Sometimes I toss on some beans…black beans or garbanzo.  Sometimes I toss on cheese…cheddar, mozzarella or goat cheese (my fav).  For croutons, if I am in the mood, I will make my own or used crushed up GF pretzels, Fritos or Glutino Breadsticks.  The possibilities are endless.  For dressings I use the one listed above or balsamic vinaigrette or just EVOO & balsamic vinegar. 

Don’t forget to check out more menu plans at Orgjunkie, too!


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