Do I dare start another weekly blogging commitment about food? My thought is that it will even help me stay on top of the meal planning and shopping which is such a necessity in the gluten free home on a budget, but difficult to maintain. I’m actually posting last week’s menu today, so that I might not feel too much pressure to have it all together by Monday, although that has always been my goal. Making a menu is a discipline that I learned as a young wife from an older wife and mom in my church. Imagine that! Actually knowing what you were going to cook prior to going to the store, and thereby able to purchase all of and only the things you actually need – amazing concept! So glad I had this example. I don’t do it perfectly every week, and inevitably there is a change in plan that requires a shuffling of meals, but here goes…

Monday

Breakfast: GF Pumpkin Muffins and grapefruit
Dinner: Broiled Salmon – Butternut Squash Risotto – Broccoli

Tuesday

Breakfast: Breakfast Tacos on corn tortillas
Dinner: Lentil Soup – Salad

Wednesday

Breakfast: GF Waffles(frozen) and Sausage
Dinner: Chili – Rice – Salad

Thursday

Breakfast: GF Bagels and scrambled eggs
Dinner: Rosemary & Garlic Baked Chicken – Roasted Potatoes – Green Beans

Friday

Breakfast: Fried Egg Sandwiches
Dinner: Leftovers

Saturday

Breakfast: GF pancakes and sausage
Dinner: Corn Chowder (Amy’s canned) – Sandwiches

Sunday

Breakfast: GF Cereal
Dinner: Beef Stew – GF cornbread – cranberry/pear/pecan salad

Our lunches usually consist of turkey cheese sandwiches, peanut butter and jelly, bean and cheese soft tacos, pizza bagels, hummus and crackers, baked potatoes with cheese, nachos, or dinner leftovers.