Wednesday

Hormel foods has a good list.

http://www.hormelfoods.com/brands/glutenfree/default.aspx


Hormel foods has a really good list of their gluten free foods and these are some of the items that make it possible to eat from a regular supermarket, pay reasonable prices and stay healthy!.  I wish I'd had this list with me when we were on vacation!  Thanks Hormel.

Tuesday

Another post about Chili.

Around here, chili has got pasta in it and when I went gluten free, I also found out that both of the chili seasoning mixes I was fond of using had wheat in them.  Also, the chili hot beans in a can that I used had wheat in the chili hot sauce.  I tried the Carroll Shelby mixes and I liked them but some of my family members didn't, so I had to figure out a way to make chili that tasted good to everyone in the family and was gluten free.  It has taken me almost 2 years (not working on it the whole time, of course) but I finally have something that we like.

I cook a pound of ground beef and in another pan I prepare 1/2 of the package of DeBoles spaghetti style rice noodles according to the package directions.  Then when both of these are done, to the spaghetti noodles in the same pan, I add 2 cups of water, a can of diced tomatoes, a can of tomato paste, 2 cans of  Ranch beans and a package and a half of Bloemer's chili seasoning.  I usually also add a dash of onion salt.  I usually whisk together the tomato paste and water before I add them and then simmer this until  it's all warm.  I like to eat it with Ener-G crackers and a topping of cheese.  I do not feel deprived.  :-)

Thursday

Thanksgiving.

My Thanksgiving Menu Plans:

Turkey/Chicken:  I have  a small family and there will only be 8 of us for dinner, so I am going to cook a whole chicken in the crock pot on high.   This takes about 4 hours, until the meat is ready per the meat thermometer, in my smaller crock.  I haven't tried it in my big crock, which always seems to take longer, but if you don't know your crock,  err on the side of it taking longer or precook a chicken this week to make sure.  I don't do anything fancy with it, just open the crock pot and plop it in.  I do remember to take out the little bag of organs before I cook it.  That's it.   It's moist and good this way.

Stuffing.  I plan to make a pan of Pamela's gluten free cornbread and then make it into stuffing with this recipe:  http://cookeatshare.com/recipes/simple-cornbread-dressing-with-sage-157998

Gravy:  I plan to use this recipe.
 About.com Gluten Free Cooking
 
 Then I will either make mashed potatoes or buy Bob Evan's mashed potatoes. 


And some other vegetables, corn and maybe green beans.   No one here likes the green bean casseroles, so I don't have to worry about them.   Broccoli and cheese is good or a broccoli casserole using Ener-G crackers instead of wheat filled crackers in the recipe or I might use this one.  It looks really yummy.
Gluten Free Mommy

I might make some gluten free dinner rools using this recipe  Jules and I will buy some prepackaged rolls for the non-gluten free people.

I'll definitely make the Gluten Free Easily Crustless Pumpkin Pie.   and maybe a coconut pie

Yum.




Wednesday

Chili






You can buy Hormel chili or make your own with Carroll Shelby's Chili Mixes.  The Ener-G crackers say wheat free, milk free, lactose free etc. and I thought at first that they probably wouldn't taste good, but they do!  They also will crumble in your soup or chili, which is what I want from a cracker!

Pizza!

Rudi's pizza crust
Kraft mozarella shredded cheese
Hormel pepperoni slices
Jimmy Dean sausage crumbles
peppers
mushrooms
black olives
onions

Homemade pizza sauce:
1 can tomato sauce
1 can tomato paste
1 tablespoon ground oregano
1 1/2 teaspoons minced garlic
1 tablespoon vegetable oil
Whisk together, spread on crust.  This makes more than I need for 2 pizzas for me and my son and 2 gluten full pizzas for the other members of my family so I freeze the extra for next time. Make sure to spread the sauce and toppings all the way to the edges of the crust, to moisten it. 

This is seriously very good.





Saturday

Gluten Free Bread


I like to keep whatever kind of gluten free bread we have in the house in the freezer and just take out a couple of slices and put them in the toaster or the waffle iron to warm them up and soften them before making a sandwich.  My personal favorite breads right now are Rudi's and Udi's.  Rudi's  Udi's  They both have $1.00 off coupons on their web sites right now.  I save the bread crumbs for meatloaf and stuffing. 

Thursday

2 things.



Gortons has made their grilled fish gluten free. http://www.perishablenews.com/index.php?article=0017231

My son and I have decided that Rudi's is now our favorite gluten free bread.  It tastes like and looks like actual real bread.  I read the label about 4 times, just trying to make sure, absolutely sure, that it was actually gluten free, because I just could not believe it.


http://www.rudisglutenfree.com/

If you visit their site, you'll find a dollar off coupon.   :-)



Sunday

My book!

I published it on  LuLu and it should be ready for distribution in 6-8 weeks.  I'm excited!   It's available now as a download for 6 dollars.  Here's the link. 

Wednesday

Yumminess.

Zatarain's Rice has made a lot of their varieties gluten free.  My family has recently tried the yellow rice with this recipe.  It is so, so good!  It's hard to get the kids to wait until the cheese melts.


http://www.zatarains.com/Recipes/Main-Dish/Chicken-and-Yellow-Rice-with-Broccoli-and-Cheddar-Cheese.aspx

Chicken and yellow rice with broccoli and cheddar cheese. 

Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 40 minutes
2 tablespoons oil, divided
1 1/2 pounds chicken tenders or boneless skinless chicken breasts, cut into strips
1 cup chopped onion
1/2 teaspoon minced garlic
2 1/2 cups water
1 package ZATARAIN'S® Yellow Rice
1 package (10 ounces) frozen broccoli florets, thawed
1 teaspoon hot pepper sauce (optional)
1 cup shredded Cheddar cheese

1. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken; set aside.
2. Heat remaining 1 tablespoon oil in skillet. Add onion and garlic; cook and stir 4 minutes or until softened. Add water; bring to boil, stirring to release browned bits from bottom of skillet. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
3. Place broccoli and chicken over rice; cover. Cook 5 minutes longer or until broccoli and chicken are heated through.
4. Season with pepper sauce, if desired. Sprinkle cheese over top; cover. Remove from heat. Let stand 5 minutes or until cheese is melted.

Saturday

Sad news.

Okay, it's not the end of the world or anything, but I just heard that the company is discontinuing the Asian Helper gluten free meals, or actually that they will no longer be gluten free.  We LOVE these.  I'm so upset.
If you're with me, go to this web site and let the Betty Crocker Company know how you feel.
http://consumercontacts.generalmills.com/ConsolidatedContact.aspx?page=http://www.bettycrocker.com&js=True

Thursday

My Favorite Party Recipe

My Favorite Party Recipe

1 package Betty Crocker Devil’s Food Cake mix, prepared as per package directions.
1 package Philadelphia Cream Cheese, ready made cheesecake filling.
1 can cherry pie filling.

Layer the prepared cake, the cheesecake filling and the cherries in a pretty bowl.  This will make you popular at pot lucks even among the people who can eat gluten some of whom have actually thanked me for bringing this dessert.  

Wednesday

Day 30

Today's Menu

Breakfast
Envirokids Koala Crisp Cereal (These also make a nice Rice Krispie treat type cookie!)
Milk
Raisins

Lunch
Leftovers!  

Dinner
Breakfast for dinner - bacon, eggs and gluten free toast.

Snack
Fudge pie - Hey, we're celebrating 30 days here!

Today's recipe
Fudge Pie.  
1 cup white sugar
1/3 cup gluten free baking mix.
3 tablespoons unsweetened cocoa powder
1/2 cup butter
2 eggs 
1 teaspoon vanilla extract
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl.   Put in pie pan you've sprayed with non-stick spray.
  3. Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. 

Day 29

Today's Menu

Breakfast
Egg beaters, ham, hash browns
Grape juice

Lunch
Franks and beans  (Bush's baked beans with cut up Bar-S hot dogs.)

Dinner
Stuffed peppers.
Snack
Snack pack pudding



Today's Recipe
Stuffed peppers
4 large bell peppers
1 cup minute rice, uncooked.
2 tablespoons Mrs. Dash Tomato Basil Garlic Salt-Free Seasoning blend
1 pound ground beef.
1 egg slightly beaten
1/2 cup gluten free bread crumbs.
1 jar 24 ounces, marinara sauce
1/4 cup Parmesan cheese, shredded.



Preheat oven to 350.  Remove tops and seeds from peppers.  Place into a deep baking dish.  Combine minute rice, Mrs. Dash, beef, egg and bread crumbs in a medium sized bowl.   Blend well.  Stuff mixture into peppers.  Pour sauce over peppers and sprinkle with cheese.  Cover and bake 45 minutes or until meat is cooked (160 degrees Fahrenheit).


Monday

Day 28

Today's Menu

Breakfast
Fruit and cottage cheese


Lunch
Lettuce wraps - Just wrap your favorite gluten free sandwich fixings in a big old lettuce leaf.  




Dinner
Tortilla soup


Snack
Dove chocolate bar


Today's Recipe
Tortilla soup 
 1 can Ranch Style Beans
1 can canned chicken breast
2 cans chicken broth
1 can white hominy or corn
1 can diced tomatoes and green chilis.


Add cans with juice to large pan, bring to a simmer, simmer for 2-3 minutes then serve with corn chips, shredded cheese and sour cream. 


Day 27

Today's Menu
Breakfast
Jimmy Dean Breakfast Bowl - Sausage
Ugli fruit


Lunch
Chicken salad in a tomato


Dinner
Baked Ham with choice of vegetables.























Snack
M &Ms


Today's Recipe


Chicken Salad in a tomato
1 can chicken chunks, drained
1/4 cup chopped celery
1/3 cup low-fat mayonnaise (read the label)
1/2 teaspoon onion powder
1/2 cup sweet pickle relish.

Mix well and shove inside tomato.  

Sunday

Day 26

Today's Menu
Breakfast
Yoplait yogurt, orange cream.
Udi's granola.

Lunch
Outback Steakhouse Grilled Chicken and Chocolate Thunder from Down Under

Dinner
Baked Potato Soup 


Snack
Delmonte Fruit Cup

Today's Recipe
Baked Potato Soup 

1 1/2 pounds baking potatoes
3 cups low fat, low sodium chicken broth
2 tablespoons imitation bacon bits
1 tsp onion salt
1/2 tsp garlic powder
1 cup fat free half and half
3 tablespoons gluten free flour (whatever you have on hand)
2 tablespoons sliced green onions
1/2 cup shredded low fat cheddar cheese
1/2 cup light sour cream (need I say it? Read the Label!)

Bake the potatoes in the microwave and mash them.  Stir in broth, bacon bits, onion salt, garlic powder.  Bring to boil on medium heat, simmer 6-8 minutes.  In bowl, whisk together the half and half and flour, mix into potato mixture along with green onions.  Reduce heat and simmer 2-3 minutes.

Day 25

Today's Menu

Breakfast
Fruity Pebbles. 

Lunch
Chik-Fil-A Chargrilled Chicken and Fruit Salad

Dinner
Beef Stew

Snack
Heath Bar.

Today's Recipe
Beef Stew

! package beef or stew meat
1 onion 
6 potatoes
7-8 carrots
1 can beef broth (check the label)


Put all of these in the crock pot and cook for 6-8 hours.

Saturday

Day 24

Today's Menu

Breakfast
Amazon Frosted Flakes
Milk

Lunch
PF Changs Moo Goo Gai Pan Lunch Bowl

Dinner
White chili

Snack
Edys Grand Vanilla.


Today's Recipe

White chili
1 package boneless skinless chicken
1 onion
3 cans great northern beans (drained if you like it less soupy)
1 can diced tomatoes with green chilis
1/2 teaspoon garlic power
1/2 teaspoon chili powder
salt and pepper to taste
cook in crockpot on low 8 hours.
Serve with corn chips, sour cream and cheese.

Day 23


Today's Menu

Breakfast
Gluten free bread toasted and spread with Jif Creamy peanut butter and topped with sliced bananas.

Lunch
Corn quesadillas

Dinner
Hamburger without bun, or with your favorite gluten free bread or bun.
Lettuce
Tomato
Cheese

Snack
Funyons


Today's Recipe
Corn Quesadillas
Corn tortillas
Mexican blend cheese
Salsa 

Spray skillet with oil.  Layer cheese and salsa between tortillas.  Fry in skillet until cheese is melted and tortillas are crispy. 

Day 22

Today's Menu

Breakfast
Crock pot oatmeal

Lunch
Amy's Gluten Free Enchilada dinner.

Dinner
Baked Turkey Breast
Cranberry sauce
Green beans
Bob Evans Mashed Potatoes.

Snack
Chester's butter flavored puffcorn

 Today's Recipe 
Crock pot oatmeal
1 cup regular oats (not quick cooking) gluten free. Bob's Red Mill has some that is gluten free.
1 cup peeled, chopped apple.
1/4 cup brown sugar
2 cups milk
1 tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon

Combine ingredients in the crock pot and cook 6 hours on low.  If you are going to cook this while you sleep and sleep more than 6 hours, you'll need a crock pot with a timer or one that automatically switches to warm after the cooking time is over.



Day 21

Today's Menu

Breakfast
Toasted gluten free bread with apple butter.
Prunes.

Lunch
De Boles Shells and Cheddar
Steamed vegetables.

Dinner
Vegetable Soup
Snack
Santitas Corn Chips
Old El Paso Thick and Chunky Salsa

Today's Recipe
Okay, it's not much of a recipe, I just kind of wing it depending on what I have.
Leftover meat (I like to use ground beef)
Canned vegetables, I like to use corn, green beans, peas, potatoes and carrots and just dump them in with their canned juices.
1 can V8 original.
Simmer in crock pot all day.
 
 

Day 20


Today's Menu

Breakfast
Yoplait Peaches and Cream Yogurt
Nature Valley Granola Bar, Almond Crunch.

Lunch
Progresso Chicken and Corn Chowder flavored with bacon.

Dinner
Hamburger Helper Cheesy Hashbrowns ***** UNFORTUNATELY, THIS IS NO LONGER GLUTEN FREE!!!!!

Snack
Jello


Day 19

Today's Menu

Breakfast
Instant Breakfast - Strawberry flavored powdered mix (not premixed)
Milk
Pomegranate

Lunch
Smart Ones Lemon Herb Chicken

Dinner
Layered Crock Pot Dinner - Steak, potatoes and corn on the cob.

Snack
Fruit cocktail

Today's Recipe

Layered Crock Pot Dinner  - This is another one that I've adapted a little bit from Stephanie O'Dea's cookbook, Make it Fast, Cook it Slow.  Here's her website.

1 package of steak 
Potatoes
Corn on the cob
1 can of beef broth.
Put beef broth in crock pot, add steak.  On top of the steak put whole raw potatoes that you have washed.  I have 5 people in my family so I usually put in 7 or so.  I know who is going to want more than one.  Then I add corn on the cob on top of the potatoes.  Stephanie wraps them in foil, but I just throw them right in there.  Cook for 8 hours on low or 4 hours on high until potatoes are tender and steak is done. My family LOVES this.




Day 18


Today's Menu

Breakfast
Jimmy Dean Breakfast Bowl
Ham, eggs, potatoes and cheddar cheese.
Cantaloupe

Lunch
O'Charley's Cedar Plank Tilapia
Steamed broccoli

Dinner
Ortega Taco Dinner Kit (prepare as directed)

Snack
Cheetos

Day 17

Today's Menu

Breakfast
Toad in a hole. 
Strawberries

Lunch
Dinty Moore Beef Stew

Dinner
Baked chicken
Coleslaw bagged with Marzetti Slaw Dressing.
Baked beans. Bush's original are gluten free.

Snack
Fruit Roll Up


Today's Recipe
Toad in a Hole
1 piece of gluten free bread
1 egg
Bacon bits, cheese, peppers, as you like.
Butter.

Make a hole in the bread with your fingers.  Put the butter in a skillet and melt it.  Put the bread in the skillet, scramble the egg and whatever else you want together, bacon, cheese, etc.  Pour the egg into the hole in the bread.  When bread is browned and egg is cooked on the bottom, flip over and cook until done.   I find that most gluten free bread is better if toasted.

Day 16


Today's Menu

Breakfast
Rice Cakes Plain (check the label)
Peanut butter
Jelly
Honeydew melon

Lunch
A Taste of Thai - Pad Thai Noodles
Mango

Dinner
Taco Soup

Snack
Edys Fruit Bars
 
Today's Recipe
Taco Soup
1 can black beans
1 can kidney beans
1 can pinto beans
1 pound ground beef
1 package Old El Paso Original Taco
Seasoning
1 can tomatoes and green chilis
1 can corn (optional)
Brown ground beef other ingredients, including juices from cans.   Simmer until all ingredients are warm.  Serve with corn chips, sour cream and shredded cheese.  (Read the labels on these!)

Day 15

Today's Menu

Breakfast
Van's Gluten Free Waffles
Syrup
Plum

Lunch
Progresso cream of tomato soup
Bloomfield Farms Gluten Free Cornbread

Dinner
Manwich prepared according to directions.
Ener-G Tapioca Bread or your favorite gluten free bread.
Green beans.
Potato chips.

Snack
Orange


Day 14


Today's Menu

Breakfast
Yoplait Cherry Yogurt
Udi's Artisan Granola, vanilla.
Pineapple.

Lunch
Bagged salad with Newman's Own light Italian dressing.
Boiled egg.
Cheese.
Sunflower kernels.

Dinner
Asian Helper Beef Fried Rice  ****** UNFORTUNATELY, THIS IS NO LONGER GLUTEN FREE!!!! 

Snack
Mr. Goodbar

Day 13


Today's menu

Breakfast
Jimmy Dean Breakfast Bowl - Bacon, eggs, potatoes and cheddar cheese.
Tangerine

Lunch
Dinty Moore Microwave Meals - Scalloped potatoes and ham

Dinner
Pork chops.
Cauliflower with cheese.
Peas

Snack
Apple




Day 12

Today's Menu

Breakfast
Peanut Butter Panda Puffs Cereal
Milk
Banana

Lunch
Progresso Hearty Black Bean with Bacon

Dinner
Meatloaf
Asparagus
Baked potato.

Snack
Carrot sticks with Kraft Buttermilk Ranch Dressing.



Today's Recipe 
Gluten free meatloaf
1 pound ground beef
1 small onion, chopped or 1/2 cup chopped onion
1 egg
1 cup ketchup (check the label)
2 slices gluten free bread toasted and made into crumbs.

Mix ingredients and bake at 400 degrees for 1 hour until meat thermometer reads 160 degrees or center is no longer pink.

Day 11

Today's menu

Breakfast
Jimmy Dean Breakfast Bowl Over Easy Eggs and
Sausage
raspberries

Lunch
Hormel Compleats Santa Fe Style Chicken

Dinner
Chili's Restaurant half rack ribs and loaded mashed potatoes.

Snack
Swiss Miss hot chocolate
celery with peanut butter

Day 10

Today's Menu

Breakfast
Pancakes, Pamela's Baking and Pancake Mix.
Syrup
Butter
Prunes

Lunch
Wendys Restaurant, Baja Salad.
Sour cream and chives potato.

Dinner
Chicken Rice Soup

Snack
Snickers bar.

Today's Recipe
1 1-2 pound package of boneless skinless chicken
1 can chicken broth (read the label)
1 bag frozen carrots
1 bag frozen celery, carrots and onion mix
1 tablespoon Orrington Farms chicken boullion
1 cup water
1 cup cooked rice
Boil until chicken is done and carrots are tender.  Add in cooked rice and serve. 

Day 9

Today's Menu
Breakfast
Bob's Red Mill Gluten Free Oatmeal with sugar and cinnamon. 
Grapes

Lunch
Dinty Moore Microwave Meals - Rice with Chicken
Nectarine.

Dinner
Fried Chicken Fingers
Brussel sprouts.
Corn

Snack
Reese's Peanut Butter Cups

Today's Recipe
Betty Crocker’s Ultimate Chicken Fingers (W/ Gluten-Free Bisquick)
3/4 cup Bisquick Gluten Free mix
1/2 cup grated Parmesan cheese
1 tsp paprika
1/2 tsp salt or garlic salt
3 boneless skinless chicken breasts (1 lb, cut crosswise into 1/2-inch strips)
2 eggs, slightly beaten
3 tbsp butter or margarine, melted
Heat oven to 450 degrees.  Line cookie sheet with foil; spray with cooking spray 
Stir Bisquick mix, cheese, paprika, salt and garlic in shallow baking dish.  Dip chicken strips into eggs then Bisquick mixture; repeat dipping in eggs and Bisquick mixture.  Place chicken on cookie sheet. Drizzle butter over chicken.
Bake 12-14 minutes turning after 6 minutes, until no longer pink in center.

Wednesday

Day 8.

Today's Menu

Breakfast
Rice Chex
Milk
Mandarin Orange Slices

Lunch
Smart Ones Frozen Entrees - Broccoli and Cheddar Potatoes

Dinner
Cowboy Stew from Make it Fast, Cook it Slow by Stephanie O'Dea


Snack
Caramel Apple

Today's Recipe
Cowboy stew

-1 pound browned hamburger (can use turkey)
--2 cloves chopped garlic
--1 can tomato sauce
--1 can diced Italian seasoned tomatoes
--1 can corn, drained
--2 cans whole baby potatoes, drained (unless you can find a great big can of potatoes)
--1 can tomatoes with green chilies
--1 can Ranch Style beans (with the baked beans in the grocery store)
--1 cup water
--sliced jalapeno peppers for garnish (optional)

The Directions.

This makes a lot. Make sure that your crockpot is at least 5qts. Brown the hamburger with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool.   Open all of your cans, and dump them into the crockpot. Drain the corn and the potatoes, but add the rest of the can liquid to the crockpot. (* I personally just leave the carrot and potato liquid and leave out the cup of water) .  After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit.   Cover and cook on low for 8-10 hours, or on high for 4-5. Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can. Garnish with sliced jalapeno peppers, if desired. 

Visit Stephanie's site and buy her book - Make it Fast, Cook it Slow!  All of her recipes are gluten free!!!!
 

Day 7


Today's Menu

Breakfast
Instant Breakfast, Vanilla
Blueberries

Lunch
Glutino Chicken Ranchero Meal

Dinner
Bisquick Impossible Cheeseburger Pie


Snack
Applesauce


Today's Recipe

Impossible Cheeseburger Pie

1 pound lean ground beef
1 medium onion chopped
1/2 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup Bisquick gluten free mix
1 cup milk
3 eggs

1.     Heat oven to 400 degrees.
2.     Spray 9 inch glass pie plate with cooking spray.
3.     Cook beef and onion over medium heat until beef is thoroughly .
4.     Add salt.
5      Spread in pie plate.
6.     Sprinkle with cheese.
7.     In medium bowl, stir Bisquick mix, eggs and milk until blended.  Pour into pie plate.
8.     Bake for 25 to 30 minutes until knife stuck into center comes out clean.

Friday

Day 6

Today's Menu

Breakfast
Slim-Fast
Coffee
Grapefruit

Lunch
A Taste Of China Sweet and Sour Rice Szechuan Noodles
Snack Pack Pudding

Dinner
Enchilada casserole.

Snack:
Mixed Nuts


Today's Recipe
Enchilada Casserole

1 package of corn tortillas.
5 pieces of chicken/
1 can evaporated milk.
1 lb package of shredded cheese.
Sour cream
Old El Paso enchilada red sauce.
1 can chicken broth

Directions

Cook the chicken at 400 degrees for about 45 minutes, and shred it after it has cooled. Combine all liquid ingredients into a deep cooking pan. Put on the stove and turn the heat to medium-low, stirring frequently. Leave on the stove until the sour cream is melted. Layer in a 9 x 13 inch pan, corn tortillas, shredded chicken, shredded cheese, sauce, and repeat. Bake in the oven at 375 degrees for about 20 to 25 minutes.


Day 5

 Today's  Menu

Breakfast
Omelet with ham, cheese, green peppers.
Pear

Lunch
Superstuffed baked potato with butter, Daisy sour cream, Mexican 4 Cheese and Oscar Meyer real bacon bits.

Dinner
"Spaghetti" made with Thai Kitchen Rice Noodles follow the directions on the box for pasta.
Ragu pasta sauce
Ground beef
(gluten free) garlic cheese biscuits

Snack
Hot apple cider


Today's Recipe
Garlic cheese biscuits

Bisquick biscuits as in day 4.  Cut in half, butter, sprinkle with garlic salt and Kraft 4 cheese shreds and bake in oven for 10 minutes until browned and cheese is melted.  

Please note, some people cannot tolerate the Bisquick and have a gluten like reaction to it.  If you are one of these people, please try another brand of biscuit mix such as Bob's Red Mill.   I can find several types of pancake/biscuit mix in my grocery store.  Some are near the other baking mixes, some are in the nutrition section and some are in the pharmacy. 

Day 4

Today's Menu

Breakfast
Bisquick biscuits (Gluten free)
Jelly
Butter
Kiwi

Lunch
Progresso chicken rice soup


Dinner
Salmon
Green Giant Valley Fresh Steamers broccoli, carrots and cauliflower with sauce.
Baked sweet potato.

Snack:
Breyer's Chocolate ice cream.


Today's Recipe

Bisquick Gluten Free biscuits
2 cups gluten free Bisquick
1/3 cup shortening
2/3 cup milk
3 eggs

Heat oven to 400 degrees Fahrenheit.  Cut shortening into mix using fork until particles are the size of small peas.  Stir in remaining ingredients until soft dough forms. Drop by spoonfuls onto ungreased cookie sheet.  Makes 10 biscuits.   High altitude:  No changes.  

This recipe is from the Betty Crocker site, which has a bunch of good ones!