{Gluten Free} Meal Plan Monday ~ 1.16.12

This is week 3 gluten-free.  Last week was definitely more challenging.  Mostly because I was really busy and ate out several times over the week. 

Both places I went out for dinner were bar and grills, which meant not many options outside of sandwiches or enormous entrées.  The first night I had a cheeseburger without the bun.  It was a really good burger, but it did feel kind of strange just eating a plate of meat for dinner.  The next night was some pretty disappointing potato skins.  I had really wanted the bison nachos, but was fairly certain that the cheese sauce would have to have flour in it.  Or come from a can with all kinds of nasty chemicals.  Either way, bad food choice. 

Overall, I realized that I need to be a bit more selective on my restaurant choices or be willing to fork over $14 for the chicken entrée because I. am. so. tired. of. salads.  Plus I think it’s ridiculous that a restaurant can charge $8 for a pile of iceberg lettuce which costs about $0.43. 

But I want to say THANK YOU to Chick-Fil-A for having chicken tortilla soup.  At least I think it’s gluten-free.  They do also have a roasted chicken nugget kid’s meal that I will totally be getting next time I go. 

I will be grabbing dinner out again on Thursday before my cake decorating class, so hopefully I can make a better decision this time.

The rest of the week is going to be insanely busy, so I don’t know how much “cooking” I’ll be doing.  But I need to plan vague dinner ideas even if I’m the only one eating it, so here’s the menu for the week.

Breakfasts will be a selection from hard-boiled eggs, yogurt, granola, rice or corn cold cereal, oatmeal, fruit and smoothies.

Lunches will be mostly salads and leftovers.


Sunday:  Salads (followed by Steak n Shake cheese fries and a milk shake, which was not part of the original plan)

Monday:  Clean out the Fridge Night

Tuesday:  Spinach Gnocchi

Wednesday:  Crock Pot Chicken, Potatoes, Frozen Veg

Thursday:  Chili (from the freezer) for Matt

Friday:  Chili (from the freezer) for Jen

Saturday:  Fish (bumped from last Saturday since we didn’t make it to the fish market), Rice, Frozen Veg

I made yogurt, hard-boiled eggs, and lacto-fermented carrots over the weekend.  I still have to soak/roast some chickpeas but I’m excited about our snack options.  Plus if the carrots are good, I’m going to be lacto-fermenting EVERYTHING!

This was also a shopping week and I went to two stores over the weekend.  I spent $54.58 at Aldi on milk, cheese, juice, chips, oats, and produce.  Our other stop was the year round farmer’s market for eggs, meat, and more produce.  There was a $7/$30 purchase coupon, so Matt picked out some cinnamon raisin bread and english muffins to get us to our $30 total.  After coupons, we spent $29.32 which put us at $83.90 for both shopping trips.  I still have to pick up a chicken, fish, and some ingredients to make frosting for my cake class, but I suspect we’ll still be under our $120 budget for the two weeks.  *Score*

What happened in your kitchen this weekend?

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7 Responses to {Gluten Free} Meal Plan Monday ~ 1.16.12

  1. Julie says:

    Most soup unfortnutely are not at chains like that. See list below…hate to bust your bubble, plus MSG, ugh!! It can be hard to eat out and that is why I always research the menu first.

    You are doing great, though!!

    Water, navy beans, onions, black beans, corn, sour cream (cultured milk, cream, whey, modified corn starch, sodium phosphate, guar gum, carrageenan, carob bean gum), green chile peppers, cream, bell peppers, celery, modified food starch, spices, chicken fat, sea salt, yeast extract, natural chicken flavor (chicken fat, natural flavoring), masa corn flour (with a trace of lime), wheat flour, garlic, sugar, chili powder (chili pepper, salt, spices, garlic powder), lemon juice, caramel color, chicken (100% natural whole breast filet, water, seasoning [salt, monosodium glutamate, sugar, spices, paprika], seasoning [wheat dextrin, spice and herb, modified rice starch, tapioca dextrin, salt, spice and coloring {contains paprika}, garlic powder, cottonseed oil, natural flavoring], seasoned coater [enriched bleached flour {bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid}, sugar, salt, monosodium glutamate, leavening {baking soda, sodium aluminum phosphate, monocalcium phosphate}, spice, nonfat milk, soybean oil, whey, color {paprika, Yellow #6}], milk wash [water, egg, nonfat milk], pean

  2. Shirley says:

    I made some kick ass corn muffins. And then I cleaned my kitchen so thoroughly my fingers still smell like bleach.

  3. Elise says:

    Kuddos on staying gluten-free! It’s tough – especially starting out. My sister routinely eats burgers with iceberg lettuce for the bun. LOL. I just go bun-less and eat mine with a fork.
    And I’m totally jealous of your cake decorating classes. I would LOVE to take some more advanced classes. :)

    • Jen says:

      That’s what I had today because I ran out the door without packing a lunch. Not that I can’t get a bunless burger anywhere, but Hardee’s has one on their menu.