Menu Plan Monday

Having an entire week at home is a luxury! I’m looking forward to cooking as much as I can.

Sunday: Thai Meatballs with Peanut dipping sauce; salad; homemade bread. As long as you use GF bread crumbs and a GF bread mix, this is a safe meal. See recipe below. 

Monday: Ratatouille on a bed of mashed potatoes with feta on top. Greens salad on the side.

Tuesday: Meatball shepherd’s pie with mashed potato crust. Greens salad on the side.

Wednesday: Curried chicken fried rice. Greens on the side.  See recipe below.

Thursday: Burgers and sweet potato fries. Berry pudding parfaits for dessert.

Friday: Leftovers

Saturday: Breakfast for dinner: GF pancakes, eggs and bacon.

For other Menu Plan Monday participants, please see Laura at Org Junkie.  Thanks to Laura for hosting!

Recipe for Thai Meatballs:

1# beef sirloin–I used the Kitchenaid to grind it.  You could use pre-ground chuck.

1/4 cup mint, chopped

1/4 cup cilantro, chopped

2 garlic cloves, chopped

1t red curry paste

2T Thai fish sauce

Mix this all together.  If you have a food grinder, put it in the fridge for 30 minutes to chill and regrind.

Once you have mixed/regrinded, then add 1 egg and 1 1/2 cups bread crumbs (GF for us).  Mix.

Form balls using approximately 1 T of mix.  Roll and put on a baking sheet.  Bake at 375F for approximately 8-10 minutes.

We dipped in peanut sauce (1C coconut milk, 1T fish sauce, 1 t red curry paste, 1/2C peanut butter) mixed and melted on the stove.

These two recipes are originally from The Mixer Bible, but have been adapted slightly to meet my palate and allergic needs.


Recipe for Curried Chicken Fried Rice:

This is a new favorite in our home.  Dan developed this recipe himself over time.  Simple, easy, good. I like to add broccoli, cauliflower or other veges.  The teens don’t like it with the veges as much but they’ll eat tons without veges.

1. Make approximately 2 C cooked rice.  We make a double batch typically in the rice cooker, and use half for this meal, half for lunches.

2. In a skillet, warm oil.  Add 1 chopped onion, garlic, 6-7 boneless chicken tenderloins.  As it cooks, add a dash (or more) of curry powder, paprika, black pepper, and salt.  You could add a little cayenne if you like it hot.

3. Once the chicken is cooked, add the rice to the skillet.  Add a little more curry, pepper and salt.  Add a dash or two of soy sauce or teriyaki sauce.

You know it’s done when it’s browned nicely and all flavors are cooked in.  Sorry it’s not more detailed– we’re cooks that operate similar to Rachel Ray.

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About jaimeanne

I'm me. Graphic designer extraordinaire, urban master teacher of social studies, former adjunct professor, high school principal, and now most importantly-- Mom to the cutest little girl ever. I try to live by the quote, "Work like you don't need money, Love like you've never been hurt, And dance like no one's watching." I believe in Christ, and sometimes I'm just trying to figure out what He wants me to do. This blog chronicles that journey.
This entry was posted in Cooking, gluten-free, Menu Plan Monday. Bookmark the permalink.

4 Responses to Menu Plan Monday

  1. Amanda says:

    Who needs the gluten free in your house? That would be really tough, but amazing to learn a lot about food that way. Food allergies would be really tough, especially for a determined foodie like myself. Did I ever give you our family blog? It’s mattandamanda.wordpress.com. Now i must go save my sleeping boys from themselves.

  2. The Thai Meatballs sound so good! Thanks for the recipe.
    Blessings,
    Michele

  3. Shan says:

    Sounds delicious!

  4. Michelle says:

    I might have to try the ratatoille, sounds fun for the kids, we are Gluten Free here too (and casin free)

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