If I keep posting meal plans much longer, you all are going to realize how boring I am, serving the same foods all the time. There are a few reasons for this. The main is price. I buy meats on sale, and if they aren’t on sale, we are stuck with whole chickens and ground beef, both of which stretch just as I like them to. The other reason is morning-afternoon-and-night sickness. Even though it’s gotten better, I just can’t seem to eat much variety. I tried incorporating my chili recipe {a family favorite} back into the menu a week or two ago, and I just felt sick each time I served it.
So, for now we are stuck. It is just one of those times in life, and it will pass.
So, here is the plan, which is actually already beginning to rearrange itself as I forgot to defrost the chickens…But that is another story.
Monday, March 24
Breakfast: Blonde GFCF Blender Batter Pancakes
Lunch: Leftover odds and ends from the weekend
Dinner: Pot roast with veggies and apple slices
Tuesday, March 25
Breakfast: Brunette GFCF Blender Batter Pancakes
Lunch: Leftover pot roast, veggies, and more apple slices
Dinner: Roast chickens {I’m roasting two, but only seasoning one because the other will be made into chicken salad later in the week} with chimichurri sauce, salad, and a potato dish on the side
Wednesday, March 26
Breakfast: Blonde GFCF Blender Batter Pancakes
Lunch: Sandwiches {on rice bread for the GFCF kids} at my mom’s house
Dinner: Chicken tacos with salad {avocado!!} and refried beans
Thursday, March 27
Breakfast: Brunette GFCF Blender Batter Pancakes
Lunch: Hot dogs {no buns for the GFCF kiddos, plus they get special hot dogs from Trader Joe’s that are nitrate/nitrite free as well as GFCF and soy-free}
Dinner: Chicken salad on a bed of lettuce topped with avocado and tomato and a homemade cilantro vinegrette
Friday, March 28
Breakfast: Blonde GFCF Blender Batter Pancakes
Lunch: Leftover chicken salad
Dinner: Spagetti {GFCF kids use brown rice noodles} and salad
Saturday, March 29
Breakfast: Brunette GFCF Blender Batter Pancakes
Lunch: Leftover spagetti and fruit slices
Dinner: Picadillo over jasmine rice {I get my Picadillo–or Mexican hash–recipe from Betty Crocker’s Slow Cooker Cookbook}
Sunday, March 30
Breakfast: Banana/orange/blueberry/almond milk smoothies
Lunch: Leftover picadillo and rice
Dinner: Fried eggs, country potatoes
Monday, March 31
Breakfast: Blonde GFCF Blender Batter Pancakes
Lunch: Baja Fresh, of course!
Dinner: Lentil burgers {GFCF means NO BUNS}, salad, and oven-fried seasoned potatoes
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