Another week…another menu, the year just keeps rolling along! The calendar tells me that it’s time for comfort foods, but the sun-filled skies beg to differ. I’m really trying to plan for fewer leftovers in anticipation of an empty ‘fridge for Thanksgiving!
On the menu this week are:
Mustard Pork Tenderloin (GFCF) served with carrots and mashed potatoes. When the tenderloins are on sale I buy two and stash one in the freezer.
Chicken Tagine with Lemon and Olives is called “yellow chicken” by my youngest son because the turmeric turns the chicken an intense yellow. I’ll serve it with steamed broccoli. This is a really intensely flavored dish, and could easily be gfcf by eliminating the flour.
Cumin Flank Steak with Horseradish Chimichurri (GFCF) was a surprise hit this summer, but flank steak tends to be expensive, so I’ll replace it with whatever is on sale. Hopefully I can still get some fresh parsley from our garden.
Thursday night, by necessity of schedules, will be sandwich night. But, so that I don’t feel like I’m neglecting my family, I’m testing a recipe for brioche hamburger buns, and will give in to my son’s request to make the copycat recipe for Subway’s onion sauce. This mitigates the mess for me later…
Friday will be fish night, as the fish lovers will outnumber the fish avoiders. Weekday Fish Fillets, Creamy Lemon Rice, and Roasted Brussels Sprouts will make them happy. I’ll probably also make my own tartar sauce out of mayo, relish, and capers.
Sunday dinner I’m fulfilling a request for lasagna, but I’m going to make a simple sauce, and replace the ricotta with lactose free cottage cheese. A simple dinner salad and some french bread with an herbed olive oil for dipping will round out that meal.
And that’s my week in food. Later this week I’ll be talking about my attempts to make cookie frosting that is free of the major allergens, subtitled ‘No, Virginia, you cannot (and do not want to) make your own powdered sugar’.
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