I wanted to put together a menu to go along with my oral report on Celiac’s Disease, to show how simple it can be to cook for someone with gluten intolerance… this is what I came up with. Ahh… it feels good to plan.

NOVEMBER 16TH – 22ND

Breakfast:
Monday – Arepas, black beans, and fried eggs.
*Tuesday – Yogurt and prunes.
*Wednesday – Yogurt and grapefruit.
*Thursday – Yogurt and prunes.
*Friday – Yogurt and grapefruit.
Saturday – Ham, broccoli, and cheese frittata.
Sunday – Oatmeal and fruit.

Lunch:
~Monday – Duck, asparagus, and roasted potatoes.
*Tuesday – .Cottage cheese and veggies with baked chips.
*Wednesday – Tomato soup.
*Thursday – Oatmeal with craisins.
*Friday – .Cottage cheese with fruit and iced tea.
Saturday – Sesame noodles.
Sunday – Shepherds Pie.

Dinner: All dinners are served after a greens & spinach salad.
~Monday – Leftover bbqd chicken, grapefruit, yogurt, and coffee.
*Tuesday – Baked tilapia, risotto and peas.
*Wednesday – Beef stew and ice cream.
*Thursday – +Lemon & rosemary chicken w/green beans & potatoes.
*Friday – Salmon, stir fried carrots and cabbage.
Saturday – Pork chops, macaroni and cheese, and lima beans.
Sunday – Brown sugar and vodka chicken, fried baked potatoes, corn.

Baking Projects:
Brownies
Banana Bread

Shopping List:
Chicken breasts
Carrots
Cabbage
Broccoli
Vodka
Green onions