Weekly Menu

Trying to clean out the fridge this week!
Sunday: Hamburgers with famous baked potatoes w/ onion** see below
Monday: Tacos!
Tuesday: Baked Chicken and Green beans
Wednesday: Dinner out;)
Thursday: Leftovers
Friday: Stir Fry Veggies
Saturday: See what's at the farmer's market!

Famous Baked Potatoes...
cut sweet and white potatoes in desired size depending on how fast you want them done, dice onion (1 or 2) the same... add any other veggies you want to roast. (I did red peppers.) toss on evoo and S&P. Bake at 400-425 degrees F until you have yummy goodness.

Menu Planning Day

Andrew turns 8 this week and I'm attempting to look for a GREAT GFCFEFSF birthday cake recipe. FIL is also coming over for dinner. And we have various other 'stuffs' going on.

Sunday: Lamb chops on the grill. Cook Chicken for DH sandwiches during the week.
Monday: Pork Chops with sauteed eggplant side
Tuesday: Roast- crock pot with onions and potatoes
Wednesday: French Dip Sandwiches
Thursday: Hamburgers (or Mediterranean Burgers)
Friday: Pizza night!! Andrew's birthday
Saturday: Andrew's party and Costco food!!!!!

Bathroom Re-do

Shower BeforeShower After

Towel Rack BeforeTowel Rack After

Organizing Junkie is having a Bathroom Re-do roundup. I had redone the kid bathroom a few months back- but forgot I had done it - because- well- it doesn't look like it did in my after pictures at the moment! But it is quick to spruce it up and the new accessories give it a fun feel. In a Sunday newspaper ad I saw a sale for 'Spunky Monkey" bathroom decorations at K-mart and they were quite a steal.



One thing I do to keep the bathroom 'de junked' is to work through even a corner of a shelf every time DS takes a bath. I can not leave him alone in there and so it seems as good a time as any to 'get-r-done.' I will have to say that the cupboards in this bathroom are almost empty!

BeforeAfter

We like to read in the bathroom so I just added a basket where we keep all the books that we might wish to browse through while doing our business...or just when we need to escape. This room is one of the few with in the house with a lock on the door. The 'chart' over to the right is a handwashing reminder for DS and you can find it here.

"Check" This Out

GF girl had a blog on Chex Mix gluten free. There is also a website with Chex mix GF recipes! Not sure about the 'milk' status of it however..so do check the label.

Menu Plan Day

Sunday: Burgers and Fries
Monday: Chicken Nuggets w/ cornmeal crust
Tuesday: Take out Pizza- cousins here
Wednesday: Tuna Croquettes from Good Eats. (Substitute GF breadcrumbs.)
Thursday: Vegetable Soup from Good Eats
Friday: Leftovers

Other things I am making this week: Pumpkin Drop Baked Cookies (will have to find recipe to post) and quick bean salad w/ white beans and 'whatever' happens to be around.' I will post both of those sometime in the next weeks.

Menu Monday July 7, 2008

Simplicity is key this week....

Monday: Baked chicken and broccoli
Tuesday: Beer soaked Pork tenderloin in the slow cooker
Wednesday: Cornmeal crusted chicken nuggets
Thursday: Chicken Ala King (from pre-frozen make ahead meal.)
Friday: Chicken Stir Fry
Saturday: Picnic -take Brownies, baked beans and potato salad
Sunday: Leftovers

Chicken A la King

Last week I made Chicken a la King where I spring boarded off a recipe from Once a Month Cooking. Here is my recipe sans milk products

1 medium onion- chopped
1 8 oz package button mushrooms- chopped
1 green bell pepper - chopped
EVOO as needed
1/4 to 1/2 cup gfcf flour. I used a mixture I keep in the freezer from Big Batch Cookies
salt and pepper to taste
3/4 cup coconut milk*
3/4 cup almond or hazelnut milk
1 cup chicken broth
2 Tbs sherry
1 - 2 lbs cooked chicken **

In a large pan saute the onion, shrooms, and bell pepper with EVOO until tender. Add flour, salt and pepper and stir until well mixed. Add coconut milk, almond milk and chicken broth and stir until thickened. Add chicken.

Serve on top of any gfcf biscuit. I made biscuits from this month's Living Without.

As for my "*" and notes; first, this is a double batch so we ate dinner and I put the rest in the freezer for a later date. I will make fresh biscuits at that time. * For the coconut milk; my plan was to use 'lite' but I did not have any. If I had I might have used more coconut milk and less almond milk (rice milk would be fine too.) The original recipe called for half and half. Do use the sherry...it makes a difference. I tasted it before putting it in and it was very bland. ** For the chicken I used one package (probably 1.5 lbs) of boneless skinless chicken thighs that I baked for 20 minutes or so while preparing the rest of the meal. Any chicken would be fine. Feel free to deviate from the amount of liquid and chicken....I consider most recipes to be "templates." Bottom line, the coconut and hazelnut milks made wonderful substitutions for this meal.

As for this week's menu...I've been looking over Happyfood and other 'raw' food recipes. I don't plan to do 100% raw but I have noticed that I do feel better when I eat my veggies! And, I am ALWAYS for doing things that don't try and REPLACE gluten and casein but that just plain don't include it in the first place. Raw foods do that. I am juicing daily and may make some green smoothies as well. These will be for breakfast and lunch and then probably a 'regular' dinner meal.

Sunday: Cabbage salad with chicken (will post 'recipe template' soon.)
Monday: Tacos
Tuesday: cornmeal chicken nuggets
Wednesday: Taco Salad;) aka...leftovers disguised.
Thursday: Greens salad with chicken
Friday: Potatoes with chili topping. (Chili is in the freezer and pre-made.)
Saturday: Cooks night off...sandwiches...soup...whatever.