My first menu plan for the new year! Glenn really wants to exercise and eat healthy this year and, since my goal is to take care of myself, I think planning our menus follows along nicely with this. I'd like to venture into have one meatless meal a week, but Glenn isn't too fond of that idea (yet??). It's also hard to get enough protein in our meals without meat since we can't have soy. Any ideas?
As I said last week, reintroducing wheat is on the horizon, but I haven't yet. I think we'll take it nice and slow and see how it goes. Even as we reintroduce, we will keep our dinners gluten-free for the time being. Wish Bubby and I luck with our first reintroduction (well, our first reintroduction in round two, I guess); I'm a lot nervous and a little excited. I think the nervousness is winning out!
As always, we plan Saturday - Friday because that's how we roll. All menus are gluten-free, dairy-free and soy-free, or easily adapted to be.
Saturday: La Bamba casserole with blue corn tortilla chips (we omit the corn and top Beanie's and Glenn's with cheese afterward so it can be dairy-free)
Sunday: Chicken and broccoli with quinoa (this is a new recipe adaptation we'll try from Glenn's Men's Health Muscle Chow. It originally calls for turkey cutlets and couscous, but we have chicken on hand and will use quinoa for a gluten-free dinner. Recipe below.) Monday: Sausage, beans & rice
Tuesday: Indonesian chicken (I use balsamic vinegar + a dab of molasses in place of the soy sauce)
Wednesday: Leftover buffet
Thursday: Baked chicken breast, mashed potatoes, and green salad
Friday: Bean soup
|Chicken and Broccoli with Quinoa|
1 red bell pepper, cut into thin strips
1/2 yellow onion, chopped
Pinch of black ground pepper
12 boneless, skinless chicken breast tenders, sliced into 2" strips
1 tsp dried sage
1c quinoa, cooked according to package instructions with chicken broth (instead of water)
2 1/2 c broccoli florets
- Cook quinoa according to package instructions (usually 1 part quinoa to 2 parts chicken broth).
- Drizzle about 1 Tbsp olive oil in deep skillet; heat over medium heat.
- Add the bell pepper, onion and black pepper and cook, stirring frequently, about two minutes or until onion is slightly translucent.
- Add chicken and sage. Cook until chicken is cooked through.
- Add broccoli.
- Stir in cooked quinoa.
|Image credit: Frank Jakobi on Flickr|
I'm linked up over at I'm an Organizing Junkie and Angela's Kitchen, so click on over for more menu-planning ideas.