Weekly Menu Plan ~ April 26, 2009

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It is finally warm, really warm, here in Ohio.  Yesterday the temp was in the mid-high 80s.  Can’t argue with that!  It was actually too hot in our house!  I am not complaining one bit.  I am so tired of being cold! LOL!  From looking at the forecast, I believe that the temps are supposed to stay at 70 or above all week!  Sure, some rain is involved, but it’s all good. 

Sunday ~ Grilled Chicken (balsamic marinade), rosemary roasted potatoes, fresh green beans & salad

Monday ~ Filet mignon, baked sweet potatoes (or reg. potatoes), sugar snap peas & salad

Tuesday ~ Dinner out at Uno’s Chicago Grill for GF Pizza!  YAY!!!

Wednesday ~ Bourbon chicken, brown rice (or quinoa), broccoli & salad

Thursday ~ Soft Tacos, refried beans, corn & salad

Friday ~ Homemade Pizza (trying Bob’s Red Mill Pizza Crust mix) & salad

Saturday ~ leftovers or breakfast for dinner

Baked Goods for the Week



PB Cookies

Don’t forget to check out Orgjunkie for lots more meal plans!  Cheryl, at GF Goodness is hosting this week’s GF Menu Swap!  Thanks Cheryl!

Product Review: Clif Nectar Cacao Bar

I found these Clif Nectar Bars on sale the other day at Whole Foods for $.99, so I decided it was time to try one.  I double checked to make sure that it was GF, and it was.  I chose the Dark Chocolate Walnut flavor and was not disappointed.  This bar kind of reminded me of a Lara Bar, but honestly, I think I liked it better!  Awesome flavor in every bite and chunks of walnuts.  YUM!  The nutritional stats are great, too:

160 calories, 6 grams fat, 6 grams fiber and 3 grams protein.  The bar counts as 2 servings of fruit and only has 5 ingredients: Organic Dates, Organic walnuts, Organic Unsweetened Chocolate, Organic Cocoa & Organic Vanilla. 





I definitely see more of these bars in my future! 

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Gluten-Free Salad Challenge Day #9

The salads just keep getting more & more yummy!  Last night for dinner I had another fabu salad! 

~ 2 cups of arugula & mixed baby greens

~ 1 Roma Tomato

~ 1/2 zucchini

~ 1/4 cucumber

~ small handful of blackberries

~ 1 chopped steamed beet

~ 1 TBSP Goat Cheese

~ 1 TBSP Pine Nuts

~ Drizzle of balsamic vinaigrette


I am really digging the addition of the beets & fruit to my salads.  This has really opened a new door for me with food.  I find myself waking up thinking of cool new additions for my salad! 

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Gluten Free Salad Challenge Day #8

Wow….here I am in week 2 of my salad challenge!  I really can’t tell you all how much I am enjoying creating fun & new salads, adding things I would have never added before.  Great way to become more creative with my cooking & food prep.  I did today’s salad for lunch because I am meeting a couple of friends out for dinner at Outback, one of my favorite places to eat gluten-free. 

The make up of the salad:

~ 2 cups of arugula & mixed baby greens

~ large handful of grape tomatoes

~ 1/2 zucchini

~ 1/4 cucumber

~ 1 chopped steamed beet (got these pre-made at Trader Joe’s today..YUM)

~ 1 TBSP Goat Cheese

~ 1 TBSP Pine Nuts

~ Drizzle of balsamic vinaigrette


This may have been one of my favorite combos by far.  I love beets (this is just within the past year), but hate the prep.  Peeling, etc.  They are messy & stain.  The ones I got from Trader Joe’s are already steamed (so they are peeled) and ready to go.  Just open the package & slice for a salad or heat up.  Perfect for my salad. 

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Mission: Gluten-Free Chex

Most of the gluten-free/Celiac community is aware by now that General Mills is an amazing company and is modifying it’s current ingredients to make some other Chex cereals gluten-free.  As of June 1, 2009, the following flavors should all be gluten-free:




Honey Nut



I have been lucky in that I have been able to find the Strawberry, Rice, Honey Nut and just Monday, the CORN!  My local Wal-Mart finally had the Corn Chex that said “Gluten-free” right on the front!  Now, must find the Chocolate & Cinnamon.  Wow, can you imagine the Chex Mix that I am going to make once I get all of these together??  I love cereal and have a bowl a day for snack usually.  I never can decide what kind, so I mix 3 or 4 kinds together.  Usually it is 1 or 2 different Chex cereals, Nature’s Path Mesa Sunrise and Envirokidz Leapin’ Lemurs.  YUM! Sometimes I mix in a bit of vanilla yogurt, sometimes I eat just dry with my hands like a Chex Mix.  I have been known to toss in some Fruity or Cocoa Pebbles when feeling a little frisky!  😉 

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Butternut Squash Fries & GF Salad Challenge Days 6 & 7

Okay, so I am a little behind!  LOL!  I am catching up now!

Tonight for dinner I made these amazing Butternut Squash Fries.  I love Sweet Potato Fries, so I figured these would be right up my alley, and they were.  Best part?  Only 65 calories!!!!  We had them along with our pulled pork sammies and salad. 

Backing up one day to my GF Salad Challenge for Day 6.  I had a wonderful salad last night with dinner.  For dinner I had Honey Baked Lentils over buckwheat that I had steamed the other day and topped with a bit of Sriracha!  YUM!  The salad was excellent, with (gasp…hope you are sitting down Mom & Kelly) another fruit addition!  I loved this combo! 

~arugula & mixed baby greens

~ 1 Roma tomato

~ 1/2 zucchini

~ 1/4 cucumber

~ 1 TBSP chopped walnuts

~ 1/4 Cara Cara Navel Orange

~ Drizzle of Balsamic Vinaigrette




Now, onto the salad from day 7 (today).  Tonight I needed to find some new & exciting things for my salad.  Enter: Honey Baked Lentils (leftover from last night). 

~ arugula & mixed greens

~ 2 TBSP HB Lentils (YUM)

~ 1 TBSP sliced almonds

~ 1 Roma Tomato

~ 1/2 zucchini

~ 1/4 cucumber

~ Chopped Broccoli

~ 1 TBSP Goat Cheese

~ Drizzle of Balsamic Vinaigrette


Perfect salad!  Loved the lentils in this! 🙂

Gluten-Free Salad Challenge Day #5

Today I came up with a bit of a twist on my salad.  I really wanted a salad, but I had leftover grilled chicken and cooked buckwheat that needed to be eaten.  I decided to combine it all into one huge cooked salad!  I had leftover veggies from the veggie tray, so I sauteed up some zucchini, mushrooms, broccoli, grape tomatoes and some spinach in some balsamic vinegar.  Then I tossed in the chopped up grilled chicken and about a half cup of the cooked buckwheat from some grain action.  Warmed through and then shoveled into my bowl. Topped with some pine nuts and Frank’s Red Hot!  How is that for a “salad”?


Then, for dinner I had a salad too!  This one was more traditional.  It had:

~ arugula & red & green baby lettuces

~ cucumber


~ zucchini

~ broccoli

~ strawberries

~pine nuts

~drizzled with EVOO & some honey

Very tasty to go along side our meal of quinoa spaghetti and meatballs!  YUM!!


Hindsight…I should have subbed my pine nuts out for some walnuts.  Darn!  Maybe tomorrow! 

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