GF Menu: Week 2

Ingredients

• 1 (32-oz) pkg gluten-free refrigerated mashed potatoes
• 1 (8-oz) pkg shredded Cheddar cheese, divided
• 1 1⁄2 lb ground beef (or use ground turkey)
• 2 zucchini, thinly sliced
• 1⁄2 cup chopped onion
• 1⁄4 cup tomato paste
• 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano
• 1 (15-oz) can tomato sauce

• Bagged Caesar salad

Ingredients

• 2 lb boneless, skinless chicken breasts
• 1 cup gluten-free barbecue sauce
• 18 corn tortillas
• 1 (8-oz) pkg shredded Monterey Jack cheese

• 2 (15-oz) cans black beans
• 1 Tbsp olive oil
• 2 cloves minced garlic
• 2 bags of boil in bag rice

Instructions

1. Preheat grill or grill pan to medium-high heat.  Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper. 
2. Grill chicken on a greased grill rack 5 to 6 minutes per side or until done, brushing with barbecue sauce occasionally. Thinly slice. 
3. Heat tortillas according to package directions. 

1. Cook rice according to package directions.
2. Drain beans (don’t rinse), set aside. Mince garlic.
3. Heat olive oil over medium heat, sauté garlic for 30 seconds to 1 minute, just until fragrant.
4. Add beans, season with salt to taste. Continue to cook for an additional 2 to 3 minutes until heated through.

Ingredients

• 1 (12-oz) pkg gluten-free spaghetti 
• 1 lb ground beef 
• 1 (10-oz) pkg frozen seasoning blend (diced onion, bell peppers, and celery)
• 2 carrots, chopped 
• 3 cloves garlic, minced 
• 1 cup red wine (or gluten-free beef broth) 
• 1 (28-oz) can crushed tomatoes 

• 2 pkgs Green Giant Cauliflower Breadsticks
• We only buy 1 pkg and they rest of the family gets regular bread sticks

Instructions

1. Cook pasta according to package directions (I find that gluten free pasta needs to be stirred a lot more than regular pasta because it tends to stick together); drain and keep warm. 
2. Meanwhile, beef, seasoning blend, carrots, and garlic in a large Dutch oven over medium heat until beef is browned and crumbly; drain and return to pot. 
3. Stir in wine; cook until liquid is reduced by half. Stir in tomatoes; simmer 5 minutes. Toss with pasta; season with salt and pepper to taste. 

1. Cook breadsticks according to package directions

Ingredients

• 6 (6-oz) boneless, skinless chicken breasts
• 1 (1-oz) envelope gluten-free Ranch dressing mix
• 2 Tbsp olive oil
• 2 (10.8-oz) pkg frozen broccoli, cauliflower, and carrots

• 2 bags of boil in bag rice
• 1 Tbsp butter
• 1 tsp dried dill

Instructions

1. Preheat oven to 400°F. Cut chicken into bite size pieces; lightly season chicken with salt and pepper; sprinkle with the seasoning.
2. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or until browned. Transfer to a rimmed baking sheet. Bake 10 minutes or until chicken has reached 165°F.

1. Meanwhile, steam vegetables in microwave according to package directions.
2. Cook rice according to package directions; toss with butter and dill. Season with salt and pepper to taste.