Okay, life is never the way I picture it should be. I thought with the new year that I would try to get back into the swing of things and work on more recipes, but as fate would have it, life has offered me a different direction. The craziness that is my life, tells me that I need to do more meal planning to fit the constant and ever growing schedule of my family. So, for now I will not be developing or making recipes gluten free, but finding recipes that I can use to meal plan for the week. I will provide links to these meals and if I have altered a recipe enough, I will publish it. I hope you enjoy and that these meal help your family out.
I make all my meals on one day, if the recipes lend themselves to it. I also try to make one freezer meal for the future. I find it difficult to find the time to do bulk freezer meals.
I do know a week is 7 days, but I grew up where my mother had us eat leftovers on the weekends. Weekends were not made for cooking!
Pumpkin Chili (you can make a nightshade version)
*I make this a freezer meal but I do NOT add the beans. I add the beans when I reheat it on the stove.
Grits or Buckwheat Casserole
Italian Marinade Chicken
Make up a batch of this Italian Salad Dressing. In a gallon plastic bag, place 4-5 chicken breasts with the salad dressing and let marinade for at least 1 hour or overnight. Bake at 350˚F for about 1 hour or until it is no longer pink. * I also make this a freezer meal.
*I make this a freezer meal.
Alfredo with Pasta
I make this following the recipe but add 1-1/2 tsp of onion powder, 2 tsp of garlic powder, and some nutmeg. I also add some cooked Italian Marinaded chicken on top and right before serving, I add about a cup of spinach, and let it wilt.
This week I made the all the recipes ahead of time except for the Alfredo with Pasta. I made that the same day as I was serving. The grits casserole will last for about 2 days in the refrigerator and can be reheated. The chicken I prepped ahead of time but will pull it out and cook it the day I will be serving it.