Weekly menu for October 28 - November 3, 2012

As always, this is a grain-free menu. 

October 28 – November 3, 2012

Sunday:

breakfast - breakfast bake, veggie juice

lunch - leftovers

dinner – crockpot BBQ chicken/coleslaw/mockaroni & cheese

Monday:

breakfast - egg & bacon waffle sandwich, veggie juice

lunch - leftovers

dinner - deviled Swiss steak/honeyed carrots/salad

Tuesday:

breakfast - tomato & basil quiche, veggie juice

lunch - salmon patties/side salad

dinner - chili chicken breasts/steamed broccoli/sweet potatoes

Wednesday:

breakfast - breakfast salad, veggie juice

lunch – chicken stew

dinner - Italian meatball bake/salad

Thursday:

breakfast - sausage/spinach/cheddar frittata, veggie juice

lunch – individual chicken pot pies, salad

dinner - parmesan herb chicken leg quarters/steamed peas & carrots/salad

Friday:

breakfast - veggie hash/poached eggs, veggie juice

lunch – bratwurst, side salad

dinner - ranch baked tilapia, steamed Monte Carlo veggie mix

Saturday:

breakfast - omelet with peppers & onions, veggie juice

lunch – leftovers/clean out the fridge

dinner - crockpot Laredo beef roast, green beans, shredded carrot salad

Mockaroni & cheese

My family devoured this!  I loved it because it was quick prep and easy to make.

Mockaroni & cheese

• 1 head cauliflower or 16 oz. frozen cauliflower
• 4 oz. cream cheese
• 2 Tbsp. heavy cream (milk will work)
• 8 oz. shredded cheddar (divided)
• 2 green onions, finely chopped
• 1/4 to 1/2 tsp. salt
• 1/2 tsp. pepper

Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole, mix cream cheese, 4 oz. cheddar, and cream.  Stir well until cream cheese is creamy and smooth. Stir in the green onions, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 4 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top. 

Makes 4-6 servings
Can be frozen 

Bacon Cheeseburger Skillet meal

Now, this isn't Hamburger Helper and you won't find any pasta in it.  What you WILL find is a healthy, low-carb meal that everyone enjoys!

Bacon Cheeseburger Skillet meal

• 12 oz. bacon, cooked and crumbled
• 2 lb. ground beef
• 1 small onion, chopped
• 1 clove garlic, minced (1/2 tsp.)
• 8 oz. fresh mushrooms, sliced
• 3/4 tsp each salt and pepper
• 15 oz. can tomato sauce
• 1/2 medium cabbage, shredded (about 16 oz.)
• 8 oz. Deluxe American or Cheddar cheese, diced (do NOT use cheese food)

In a very large skillet or Dutch oven, brown the ground beef with the onion, garlic, and mushrooms.  Season with salt and pepper.  Add the tomato sauce and cabbage; stir to coat the cabbage with the sauce.  Simmer uncovered for about 10 minutes until the cabbage is tender.  Stir in the bacon and diced cheese; stir until cheese is melted.  Serve.



Makes a good 6 servings.

Avocado Citrus Salad

Mixed salad greens tossed with sectioned grapefruit, sectioned orange, sliced avocado, and thinly sliced red onion. Salad is dressed with vinaigrette prepared from vegetable oil, sugar, fresh lemon juice, poppy seeds, coarse salt, ground mustard and fresh grated onion.

Ingredients -

12 cups torn Salad Greens 2 medium Grapefruit, peeled and sectioned 2 medium Navel Oranges, peeled and sectioned 2 medium ripe Avocados, peeled and sliced 1 small Red Onion, thinly sliced and separated into rings Dressing: 1/2 cup Vegetable Oil 1/4 cup Sugar 3 tablespoons Lemon Juice 1-1/2 teaspoons Poppy Seeds 1/2 teaspoon Salt 1/4 teaspoon Ground Mustard 1/4 teaspoon Grated Onion

Preparation:

1. In a large salad bowl, gently toss the greens, grapefruit, oranges, avocados and red onion. 2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. 3. Drizzle over salad and toss to coat.

Monterey Ranch Chicken

Monterey Ranch Chicken

• 1 c. dry bread crumbs (or almond flour if gluten-free)
• 1 c. shredded Monterey Jack cheese
• 1 pkg. ranch dressing mix (I make my own mix and used 1 Tbsp.)
• 1/2 c. to 3/4 c. mayonnaise
• 6 boneless, skinless chicken breast halves

Preheat oven to 350°F.

Combine bread crumbs, cheese, and ranch dressing mix.  Dip the chicken in the mayonnaise or use a brush to coat both sides, then roll in the bread crumb mixture.  Arrange chicken in a 9 x 13 baking dish, sprinkle any remaining bread crumb mixture over chicken, and bake for 45 minutes.

Weekly meal plan for October 21 - 27, 2012

Just to clarify:  I eat grain-free, so any recipes that typically require flour are actually grain-free recipes that use nut flours. 

October 21 – 27, 2012

Sunday:

breakfast – veggie hash, poached eggs, veggie juice

lunch – broccoli & ham soup, double chocolate zucchini muffins

dinner - Monterey ranch chicken, avocado & citrus salad

Monday:

breakfast – sausage & mushroom frittata, veggie juice

lunch - tuna melts

dinner - bacon cheeseburger skillet, steamed carrots & peas, banana-cado chocolate pudding

Tuesday:

breakfast – pumpkin pancakes, veggie juice

lunch – Italian sausage and spinach soup, homemade Parmesan crackers, side salad

dinner - mushroom chicken and sausage casserole, carrot salad

Wednesday:

breakfast – eggs in ham cups, veggie hash, veggie juice

lunch - leftovers

dinner - ham roast, beet pickles, mockaroni & cheese

Thursday:

breakfast – hard boiled eggs, apple cinnamon muffins, veggie juice

lunch – chef salad

dinner - spicy baked chicken leg quarters, mock twice baked potato casserole, salad

Friday:

breakfast – apple pumpkin bake, veggie juice

lunch – salmon muffins with homemade tartar sauce, side salad

dinner - meatloaf, broccoli cheese casserole

Saturday:

breakfast – waffles, eggs, veggie juice

lunch – leftovers/clean out the fridge

dinner – cheesy chicken & ham over broccoli

Apple Pumpkin Bake

Apple Pumpkin Bake

• 3 tart apples, cored and chopped
• 3 ripe bananas
• 12 eggs
• 15 oz. can pumpkin
• 14 oz. can coconut milk, full fat
• 2 tsp. vanilla
• 1/4 c. honey or maple syrup (optional...I didn't use it)
• 1 tsp. ground cinnamon
• 1/4 tsp. nutmeg
• 1/4 c. slivered almonds
• 1/4 c. shredded coconut

Preheat oven to 425°F.  Grease a 9 x 13 pan.  Spread chopped apples evenly in pan.
In mixing bowl, mash the bananas.  Whisk in eggs, pumpkin, coconut milk, vanilla, honey or maple syrup if using, cinnamon, and nutmeg.  Pour over apples in pan.  Sprinkle almonds and coconut over the top.  Bake for 45 minutes, uncovered.  Cut into 12 - 15 servings.  Serve hot or cold with additional maple syrup if desired.

slightly adapted from a recipe "Apple Bumpkin Breakfast Bake" from www.thefoodieandthefamily.com

Weekly menu October 14 - 20, 2012

October 14 – 20, 2012

Sunday:

breakfast – leftover apple pumpkin bake, veggie juice

lunch – chicken gumbo

dinner – crockpot German beef rouladen, roasted veggies, mashed potatoes

Monday:

breakfast – veggie hash, poached eggs, veggie juice

lunch - leftovers

dinner – Swiss mushroom chicken, steamed broccoli

Tuesday:

breakfast – freezer grab bags (grain-free pancakes or waffles), veggie juice

lunch – fried fish, salad

dinner - crockpot carne guisada, avocado salad

Wednesday:

breakfast – ham & egg cups, veggie juice

lunch - leftovers

dinner – salisbury steak & gravy, mashed potatoes, green beans

Thursday:

breakfast – veggie hash, poached eggs

lunch – salmon & side salad

dinner – primal chicken nuggets, oven fries, salad

Friday:

breakfast – bacon & egg breakfast salad , veggie juice

lunch – leftovers/clean out the fridge

dinner – grilled steak with applewood rub, tossed salad

Saturday:

breakfast – red flannel hash, poached eggs, veggie juice

lunch – bratwurst & veggie sticks

dinner – pizza frittata, salad

Weekly meal plan for October 7 - 13, 2012

October 7 – 13, 2012

Sunday:

breakfast – red flannel hash, poached eggs, veggie juice

lunch – butternut squash soup, double chocolate zucchini muffins

dinner – crockpot beef in mushroom gravy, green beans, mashed potatoes, butternut squash crisp

Monday:

breakfast – freezer grab bag (pancakes, waffles), veggie juice

lunch – leftover squash soup, salad, muffins

dinner - chicken alfredo, salad

Tuesday:

breakfast – eggs in ham cups, veggie juice

lunch - leftovers

dinner - beef & cheese spaghetti squash casserole, steamed broccoli

Wednesday:

breakfast – pumpkin custard, hard boiled eggs, veggie juice

lunch – sausage & spinach soup

dinner - taco lasagna (from freezer), Mexican corn salad

Thursday:

breakfast – veggie hash & eggs, veggie juice

lunch – fried whitefish, side salad, beet pickles

dinner - cabbage & ham hock stew, grain-free apple cinnamon muffins

Friday:

breakfast – apple pumpkin bake, veggie juice

lunch – beef & veggie soup (homemade), leftover muffins

dinner - honey mustard chicken, oven fries, green beans, baked apples

Saturday:

breakfast - huevos rancheros, veggie juice

lunch – chef salad

dinner - almond flour crust pizza