As always, we sit down and plan Saturday - Friday. That's just how we roll.
***All recipes are gluten-free, dairy-free, and soy-free or easily adapted to be.***
Saturday: Turkey Tostadas (our Thanksgiving leftover favorite)
Sunday: La Bamba Casserole with blue corn chips (sans cheese for dairy free)
Monday: Stuffed Peppers with green salad (I will post this recipe -- and link -- when I make it. We adapted a family recipe and these are so yummy!)
Tuesday: Meatloaf Muffins with mashed potatoes and green salad (I'm really excited to try this recipe from Cook it Allergy Free for the first time this week.)
Wednesday: Sweet 'n Sour Chicken with rice
Thursday: Arroz con Pollo
Friday: Italian Sausage Soup
Gluten-free Goodness, the ingredient of the week is sweet potatoes. I LOVE mashed sweet potatoes and, I dare say, our dairy-free version this year was better than some "regular" sweet potato casseroles I've had. Everyone thought they were quite delicious.
I don't remember where I got the original recipe, but this is a dish we've made for Thanksgivings in the past and I'm glad my dairy-free soy-free version turned out well.
Marshmallow Mashed Sweet Potatoes
2 1/4c sweet potatoes
2c rice milk
3 Tbsp Earth Balance soy free buttery spread
3 Tbsp brown sugar
1/2 tsp salt
- Steam potatoes (peeled and cut) until tender.
- Mash potatoes with mixer.
- Add rice milk gradually.
- Mix in remaining ingredients.
- Put in casserole dish.
- Heat at 250 degrees for 20-30 minutes.
- Cover top with marshmallows.
- Cook until marshmallows soften or are lightly browned.