Monday
Lentil Chili, Baked Potatoes, & Cranberry/Pear/Walnut Salad
Lentil Chili, Baked Potatoes, & Cranberry/Pear/Walnut Salad
Tuesday
Rosemary Garlic Baked Chicken (in the crock pot), Garlic/Onion Risotto, & Broccoli
Wednesday
Pancake Dinner @ House Church (GF pancakes from Trader Joe’s)
Thursday
BBQ Beef Sandwiches, Cole Slaw, & Pinto Beans
Friday
Creamy Chicken and Rice Soup & Grilled Cheese Sandwiches (Kory and I use goat cheese, and we love the Corn Bread and Fiber Bread from Glutino – both are like regular sandwich bread.)
Saturday
Roast Beef (in crock pot), Rice, & Peas
Sunday
Leftover Roast Beef Sandwiches & Fruit Salad
Do you and Kory find that goat cheese agrees with you better than cow’s milk cheese? I have no problem with dairy myself, but I love goat cheese just for its own sake.
I made one of our favorite late-night treats last night, and realized as I was making it that it’s gluten-free. Take about 3/4 cup of chocolate chips, melt them in the microwave, stir in about 2 tbsp. of peanut butter until it’s melted, and then mix in about a cup of rice crispies. Line a plate with waxed paper, drop the mixture on in little blobs, and pop them in the freezer until they firm up. It’s almost-instant gratification. 🙂
Yes, we seem to tolerate the goat milk cheeses just fine.
And, Oh Wow! I can’t wait to try these chocolatey peanutbuttery things! And I’m sure the kids will love me (and you) for it!