{Gluten Free} Meal Plan Monday?? ~ 1.23.12

It is 1:05pm on Monday and I have yet to write a meal plan for this week.

It could be a symptom of the 364 times I almost caved and started stuffing my face with crackers and breakfast cereal in the last 72 hours.  Or perhaps it was running out of the chocolate chips that my soul apparently needs to ignore the fact that I am being deprived of all that is delicious in this world.

And the GF pancakes I made on Saturday?  Yeah, they almost pushed me over the edge because they tasted more like MDF than an actual pancake.

To complicate matters, Matt is working normal-people shifts this week, so I actually have to cook multiple meals instead of my usual leftovers, meal, meal, leftovers, whatever routine.

Let’s just say week 4 is not starting out well.

So I’d like to ask for your help.  Think of it as a game.  I’ll tell you what I have in my kitchen and you tell me what to cook!

I’ll even blog about the outcomes, if you want. 

Feel free to send me links to recipes, vague notes written on post-its, or random stick-figure drawings wielding knives and bell peppers, if necessary.

And if I select your suggestion, I’ll maybe do something a little special for you.  Although, it probably won’t be as cool as this.

Here are the rules:

1) All meals must be gluten-free.  That means NO WHEAT products.

2) All meals must be created with ingredients I currently have in my house because I already blew all our grocery money on 300lbs of powdered sugar that I need to complete my cake decorating class homework.

And now, the ingredients (I feel like I’m hosting Iron Chef):

Protein:  Flank steak, some other kind of steak, chicken thighs, leftover crock-pot chicken (legs and 1/2 a breast), dried lentils, dried chickpeas, dried split peas (which I’ve never even had before), canned kidney beans, bacon, eggs, peanut butter, hot dogs, tilapia, and chicken stock- tons of chicken stock.

Grains:  Brown rice, quinoa, GF spaghetti, rice cakes

Fruit/Veg:  Carrots, potatoes, bell peppers, tomatoes, tomato sauce, frozen broccoli, frozen spinach, edamame, frozen shredded beets, apples, grapes, mango, banana, lemon, lime, avocado, onion, and garlic

Dairy:  Shredded cheddar, shredded mozarella, ricotta cheese, cottage cheese, milk, goat cheese, and yogurt

Obviously, I can’t write down everything that’s in my kitchen, but that’s the key players.  So, PLEASE give me your recipe suggestions before I drive to the nearest Chick-Fil-A and kill myself with chicken nuggets.

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9 Responses to {Gluten Free} Meal Plan Monday?? ~ 1.23.12

  1. Lisa says:

    chicken cacciatore in the crockpot–take the thighs, tomato sauce or a can of diced tomatoes, bell pepper slices, sliced onion, add some garlic or spices to taste and throw it all in the crock. Cook on low for 5-6 hours. Serve over pasta.

    Flank steak: marinade overnight in balsamic vinegar and garlic. broil until done (15 minutes or so). Serve with potatoes and a veggie. Any leftovers are awesome in a salad the next day.

    shred the left over chicken, add to that shredded cheese, stock, frozen broccoli (thaw first), some plain yogurt, and cooked rice in a casserole dish and cook til warmed through. I like to cover with bread crumbs, but don’t know if this is an option.

    Hope these inspire you :-)

  2. Anne Marie says:

    Tilapia with mango, avocado and red pepper salsa.
    Potato, broccoli and cheese patties from weelicious.

  3. Julie says:

    Deconstructed sushi rice bowl.
    Cut of veggies -carrots, edmema, avacado
    bowl of rice
    protein
    with GF soy sauce drizzled over everything, sprinkled with toasted sesame seeds if you have them.

  4. Shirley says:

    http://enlightenedhomemaker.blogspot.com/2010/01/still-veggin.html

    I’m not sure if you have hoisin sauce but this is delicious!

  5. […] those of you that helped me out with meal suggestions last week, THANK YOU!  I didn’t actually end up using any of them, but your support was a tremendous […]