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!

Day 3

It's not too bad, now is it?

Today's Menu

Breakfast
Fruit Milkshake
Peanuts
Lunch
Progresso Soup - New England Clam Chowder
Grilled cheese sandwich made with gluten free bread, for example, Udi's bread, Kraft Singles Cheese and I Can't Believe It's Not Butter or real butter. 

Dinner
Taco Salad made with hamburger, taco seasoning (Kroger brand is gluten free as is Old El Paso), lettuce, tomatoes, Kraft Mexican 4 Cheese, corn chips and Daisy sour cream (or other brand that is gluten free).  Remember all fruits and vegetables are gluten free!

Snack:
Betty Crocker gluten free yellow cake with chocolate icing (read the label).

Today's Recipe

Fruit Milkshake
1/2 cup fat free milk or yogurt
1/2 cup sliced fruit
2 ice cubes
1/2 tsp vanilla
Sweetener to taste

Process first 4 ingredients in blender until smooth. Sweeten to taste.

From Quick &  Healthy Recipes and Ideas 3rd Edition by Brenda Ponichtera RD.

Tuesday

Day 2


Today's menu.

Breakfast
Scrambled eggs.
Bacon - Oscar Meyer Center Cut is one type you could have.
Orange juice.

Lunch
Smart Ones Creamy
Tuscan Chicken meal.

Dinner
Old El Paso Dinner Kit, Stand and Stuff Tacos with all the fixings.  Remember to check the cheese label to make sure there is no gluten added, otherwise, you are good to go with tomatoes, lettuce, cheese and sour cream. 

Snack
Brownies

Today's Recipe
Brownies - From Wheat Free Recipes and Menus by Carol Fenster MD.
Ingredients: 
                      1 cup gluten-free flour blend (recipe link below)
                        2/3 cup unsweetened cocoa (not Dutch)
                        1/2 teaspoon baking powder
                        1/2 teaspoon salt
                        1/2 teaspoon xanthan gum
                        1/3 cup butter or margarine (melted)
                        1/2 cup brown sugar, packed
                        1/2 cup granulated sugar
                        1 large egg
                        2 teaspoons vanilla extract
                     1/3 cup hot water or brewed coffee
                        1/4 cup chopped walnuts (optional)
Preparation:
Preheat oven to 350 degrees F. Grease 8-inch square nonstick pan. Stir together gluten free flour blend, cocoa, baking powder, salt, and xanthan gum. Set aside.

In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee.  Mix until just blended. Mixture will be somewhat thick. Stir in walnuts, if using. Spread batter in prepared pan with wet spatula.
  Bake for 20 minutes.

Note:  I use different flour blends, depending on what I have.  Sometimes I use the Hodgson Mill baking mix and sometimes gluten free Bisquick.  I've even used a gluten free pancake mix with good results.  These brownies are wonderful.  I do recommend using the coffee if you have it, because it results in a much richer flavor.

Monday

Day 1

Today's Menu

Breakfast
Honey Nut Chex - Gluten Free
Milk
Banana

Lunch
Hormel Chili with Beans
Cheese - Kraft 4 Mexican Cheese is an example.
Corn chips - Fritos
Coke

Dinner
Steak
Baked potato, with I Can't Believe It's Not Butter and Daisy Sour Cream.
Salad with almost any dressing, hold the croutons and crackers.  
Here are 3 salad dressings that are gluten free according to Matison and Matison's Gluten Free Grocery Shopping Guide 2009/2010 Edition.
1.  Ken's Steak House Ranch
2.  Kraft Creamy French
3.  Newman's Own Caesar


Snack
3 ingredient peanut butter cookies

Today's Recipe
3 Ingredient Peanut Butter Cookies

I cup peanut butter
1 cup white sugar
1 egg

Directions:
1.     Preheat oven to 350 degrees.
2.     Mix ingredients together and drop in spoonfuls on cookie sheet.
3.     Mash flat with fork.
4.     Bake for 8-10 minutes until firm in the center.
5.     Store in fridge.




Note:  Some people cannot tolerate even the 20 parts per million of Gluten that may be present in even the Gluten Free Chex.  If you are eating the Chex and still having symptoms, you might want to switch to a different breakfast choice.