Wow, time is just flying by! It seems like I was just posting the weekly menu plan yesterday!
Anyway, I'm trying to use up what we have in the pantry and freezer this week, so that was the main driver for this week's plan (just click on the links to find the recipes):
Monday: Mexican lasagna (variation on a Rachel Ray recipe), green salad.
For Mexican Lasagna, layer beans, ground turkey (browned with onions and seasoned with cumin, salt, pepper, chili powder), corn tortillas OR gluten-free flour tortillas (torn in strips), salsa, and cheese in a casserole dish just like building the layers when making lasagna. Bake at 350 degrees for approximately 30 minutes, until bubbly around the edges.
Tuesday: Gluten free spaghetti and meatballs, steamed broccoli
Wednesday: Fish tacos, carrots and celery sticks
Thursday: Chile, rice, green salad
Friday: Breakfast quiche, gluten free muffins, fruit
Saturday: leftovers
Sunday: Gluten free low-carb pizza, green salad
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