Sunday, October 28, 2012

Weekly menu for October 28 - November 3, 2012

As always, this is a grain-free menu. 

October 28 – November 3, 2012

breakfast - breakfast bake, veggie juice
lunch - leftovers
dinner – crockpot BBQ chicken/coleslaw/mockaroni & cheese

breakfast - egg & bacon waffle sandwich, veggie juice
lunch - leftovers
dinner - deviled Swiss steak/honeyed carrots/salad

breakfast - tomato & basil quiche, veggie juice
lunch - salmon patties/side salad
dinner - chili chicken breasts/steamed broccoli/sweet potatoes

breakfast - breakfast salad, veggie juice
lunch – chicken stew
dinner - Italian meatball bake/salad

breakfast - sausage/spinach/cheddar frittata, veggie juice
lunch – individual chicken pot pies, salad
dinner - parmesan herb chicken leg quarters/steamed peas & carrots/salad

breakfast - veggie hash/poached eggs, veggie juice
lunch – bratwurst, side salad
dinner - ranch baked tilapia, steamed Monte Carlo veggie mix

breakfast - omelet with peppers & onions, veggie juice
lunch – leftovers/clean out the fridge
dinner - crockpot Laredo beef roast, green beans, shredded carrot salad

Thursday, October 25, 2012

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 350ยบ for 35 minutes, until bubbly and brown on top. 

Makes 4-6 servings
Can be frozen 

Tuesday, October 23, 2012

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.

Monday, October 22, 2012

Avocado Citrus Salad

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

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

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.

Sunday, October 21, 2012

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

breakfast – veggie hash, poached eggs, veggie juice
lunch – broccoli & ham soup, double chocolate zucchini muffins
dinner - Monterey ranch chicken, avocado & citrus salad

breakfast – sausage & mushroom frittata, veggie juice
lunch - tuna melts
dinner - bacon cheeseburger skillet, steamed carrots & peas, banana-cado chocolate pudding

breakfast – pumpkin pancakes, veggie juice
lunch – Italian sausage and spinach soup, homemade Parmesan crackers, side salad
dinner - mushroom chicken and sausage casserole, carrot salad

breakfast – eggs in ham cups, veggie hash, veggie juice
lunch - leftovers
dinner - ham roast, beet pickles, mockaroni & cheese

breakfast – hard boiled eggs, apple cinnamon muffins, veggie juice
lunch – chef salad
dinner - spicy baked chicken leg quarters, mock twice baked potato casserole, salad

breakfast – apple pumpkin bake, veggie juice
lunch – salmon muffins with homemade tartar sauce, side salad
dinner - meatloaf, broccoli cheese casserole

breakfast – waffles, eggs, veggie juice
lunch – leftovers/clean out the fridge
dinner – cheesy chicken & ham over broccoli

Thursday, October 18, 2012

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

Monday, October 15, 2012

Weekly menu October 14 - 20, 2012

October 14 – 20, 2012

breakfast – leftover apple pumpkin bake, veggie juice
lunch – chicken gumbo
dinner – crockpot German beef rouladen, roasted veggies, mashed potatoes

breakfast – veggie hash, poached eggs, veggie juice
lunch - leftovers
dinner – Swiss mushroom chicken, steamed broccoli

breakfast – freezer grab bags (grain-free pancakes or waffles), veggie juice
lunch – fried fish, salad
dinner - crockpot carne guisada, avocado salad

breakfast – ham & egg cups, veggie juice
lunch - leftovers
dinner – salisbury steak & gravy, mashed potatoes, green beans

breakfast – veggie hash, poached eggs
lunch – salmon & side salad
dinner – primal chicken nuggets, oven fries, salad

breakfast – bacon & egg breakfast salad , veggie juice
lunch – leftovers/clean out the fridge
dinner – grilled steak with applewood rub, tossed salad

breakfast – red flannel hash, poached eggs, veggie juice
lunch – bratwurst & veggie sticks
dinner – pizza frittata, salad

Sunday, October 7, 2012

Weekly meal plan for October 7 - 13, 2012

October 7 – 13, 2012

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

breakfast – freezer grab bag (pancakes, waffles), veggie juice
lunch – leftover squash soup, salad, muffins
dinner - chicken alfredo, salad

breakfast – eggs in ham cups, veggie juice
lunch - leftovers
dinner - beef & cheese spaghetti squash casserole, steamed broccoli

breakfast – pumpkin custard, hard boiled eggs, veggie juice
lunch – sausage & spinach soup
dinner - taco lasagna (from freezer), Mexican corn salad

breakfast – veggie hash & eggs, veggie juice
lunch – fried whitefish, side salad, beet pickles
dinner - cabbage & ham hock stew, grain-free apple cinnamon muffins

breakfast – apple pumpkin bake, veggie juice
lunch – beef & veggie soup (homemade), leftover muffins
dinner - honey mustard chicken, oven fries, green beans, baked apples

breakfast - huevos rancheros, veggie juice
lunch – chef salad
dinner - almond flour crust pizza