Strawberries are gluten free is having a great giveaway for a Mary Engelbreit recipe organizer with 48 recipe cards. She has GF menu plans as well as recipes at her site! Check it out and don't forget to register for the giveaway!
http://www.strawberriesareglutenfree.com/
Monday, January 5, 2009
Menu Plan Monday
This includes our dinner recipe for yesterday.(it was hit!) It sounds so good, I thought I would share it. It is from the cookbook "More for Less" and is called 'skillet beef with lentils' and we're having salad with it. Incidentally, I've discovered bags of broccoli slaw at our local grocery store and always add some, chopped up, to our salads...the little ones eat broccoli without knowing it, and it keeps our salads very crunchy. We're using ground deer in this recipe as that is what we have a lot of. Here is the recipe:
Skillet Beef with Lentils
bring 1 quart of water to a boil then add 1 1/2 cups lentils/ cook 20 minutes, then drain, reserving liquid.
saute in 2 Tb butter 2 chopped onions and 1 clove garlic, chopped
stir in 1 lb ground beef
dissolve in 2 1/3 cup reserved liquid 2 beef boullion cubes ( I'm using homemade beef broth) add to meat mixture, cover and simmer 10 minutes.
stir in reserved lentils, 2 Tb. long grain rice, 1 tsp salt, 1/2 tsp pepper and 1 tsp. ground cumin.
bring to boil, reduce heat, cover and simmer 30 minutes or until lentils and rice are tender and liquid is absorbed. (add more liquid if necessary)...at the end, add 1 tablespoon of apple cider vinegar, stir and serve.
Menu Plan Monday
*we're starting to add back in everyday, fresh carrot juice once a day, a kefir smoothie with frozen strawberries and blueberrys, and 'green lemonade' (green lemonade is made in the blender with romaine lettuce, spinach, fresh lemon and filtered water...along with a little stevia for sweetness) ...along with some salad every day, and fresh apples...trying to get some more enzymes and concentrated nutrition back after the holidays!*
Monday:
cheesy eggs with gf muffins
lentil quinoa stew
GF corndog casserole and salad
Tuesday:
cooked millet with apples and cinnamon
gf mac and cheese and apples
stuffed cabbage casserole and steamed green beans
Wednesday:
oatmeal
leftover skillet beef lentils
chicken tetrazzini (made with GF brown rice pasta) , steamed carrots
Thursday:
GF blueberry pancakes
chicken vegetable soup with brown rice
GF impossible cheeseburger pie, salad
Friday:
veggie omelets, homefried potatoes
baked lentil casserole with cheese, salad
Phillipino Feast! (at a friends) chicken adobo with rice, spring rolls and phillipino noodle dish. ( can't remember what it is called...sounds good, though!)
Saturday:
Brown rice custard
chicken salad on brown rice cakes, veggies
GF tuna noodle casserole, salad
Sunday:
cereal, banana, juice ( we usually have cereal only on Sunday, so we can get to church on time!)
GF pizza , salad
Ham and bean soup, GF sweet potato biscuits
~I find planning my menus makes my life so much easier...I can remember to take out what I need the night before, and the girls (I call them my prep chefs) , and our meals more nutritious...in addition to saving us a lot of money. I also love sharing recipes...and trying new ones! ~Sue~
Skillet Beef with Lentils
bring 1 quart of water to a boil then add 1 1/2 cups lentils/ cook 20 minutes, then drain, reserving liquid.
saute in 2 Tb butter 2 chopped onions and 1 clove garlic, chopped
stir in 1 lb ground beef
dissolve in 2 1/3 cup reserved liquid 2 beef boullion cubes ( I'm using homemade beef broth) add to meat mixture, cover and simmer 10 minutes.
stir in reserved lentils, 2 Tb. long grain rice, 1 tsp salt, 1/2 tsp pepper and 1 tsp. ground cumin.
bring to boil, reduce heat, cover and simmer 30 minutes or until lentils and rice are tender and liquid is absorbed. (add more liquid if necessary)...at the end, add 1 tablespoon of apple cider vinegar, stir and serve.
Menu Plan Monday
*we're starting to add back in everyday, fresh carrot juice once a day, a kefir smoothie with frozen strawberries and blueberrys, and 'green lemonade' (green lemonade is made in the blender with romaine lettuce, spinach, fresh lemon and filtered water...along with a little stevia for sweetness) ...along with some salad every day, and fresh apples...trying to get some more enzymes and concentrated nutrition back after the holidays!*
Monday:
cheesy eggs with gf muffins
lentil quinoa stew
GF corndog casserole and salad
Tuesday:
cooked millet with apples and cinnamon
gf mac and cheese and apples
stuffed cabbage casserole and steamed green beans
Wednesday:
oatmeal
leftover skillet beef lentils
chicken tetrazzini (made with GF brown rice pasta) , steamed carrots
Thursday:
GF blueberry pancakes
chicken vegetable soup with brown rice
GF impossible cheeseburger pie, salad
Friday:
veggie omelets, homefried potatoes
baked lentil casserole with cheese, salad
Phillipino Feast! (at a friends) chicken adobo with rice, spring rolls and phillipino noodle dish. ( can't remember what it is called...sounds good, though!)
Saturday:
Brown rice custard
chicken salad on brown rice cakes, veggies
GF tuna noodle casserole, salad
Sunday:
cereal, banana, juice ( we usually have cereal only on Sunday, so we can get to church on time!)
GF pizza , salad
Ham and bean soup, GF sweet potato biscuits
~I find planning my menus makes my life so much easier...I can remember to take out what I need the night before, and the girls (I call them my prep chefs) , and our meals more nutritious...in addition to saving us a lot of money. I also love sharing recipes...and trying new ones! ~Sue~
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