This weeks healthy menu

Monday: Breakfast food. I had some left over sausage from Saturday's soup and decided to make breakfast for dinner. We'll be having eggs with sausage and gluten free waffles. I will brown the sausage, then drain it, then scramble some eggs with it. I would add a little shredded cheddar, but I'm no doing dairy, so I'll leave it out this time. I'm just using a gluten free "bisquick" if you will for the waffles. I'll follow the directions subbing for dairy free and eggless for Cooper. Serve with some fruit and syrup.

Tuesday: Tuna fish salad. We will be eating out with Curtis' mom at lunch, so we will have a simple dinner. Prepare the tuna to your liking. I use a little mayo, sweet pickle relish, celery, apples and pecans. Curtis doesn't care for the sweet stuff, so I'll make his without the fruit and nuts. I'll have mine wrapped in some romaine lettuce leafs; Curtis will have toast or crackers.

Wednesday: Turkey tenderloin with vegetables. AWANA starts back, so I needed a easy meal today. Cook turkey tenderloin in crockpot with carrots, celery, potatoes. I would usually put onions and garlic in too, but I want Cooper to have it so I will leave it out. Season with salt, pepper and poultry seasoning. Pour lots of water over it because it will make lots of great stock to freeze. Cook for several hours until cooked through. Thicken some of the stock with corn starch for a gravy or serve with cranberries, or both

Thursday: Vegetable stir fry. Saute lots of different veggies in some olive oil. We will have carrots, snow peas, mushrooms, onions, peppers, broccoli, bamboo shoots, whatever else looks good at the store. Then I'll make a sweet and sour sauce. I mix apricot fruit spread, a splash of rice wine vinegar, a splash of soy sauce, a little stock (the turkey stock from earlier in the week works) and some red pepper flakes. Let it get all bubbly and thick. Serve over steamed white rice.

Friday: Smothered steak, rice, and peas. Brown chopped sirloin patties in a skillet. Once browned, transfer to a baking dish. Saute sliced mushrooms and onions in the juices left in the pan. Add some beef stock (saved from a roast or a gf canned stock) and some corn starch to thicken into a gravy. Pour over the patties and and place into the oven on 350* for about 25-30 mins. until cooked through. Serve over steamed browned rice or egg noodles if you can have them, and a veggie on the side; we'll have peas.

Saturday: Vegetable beef stew. Stew meat is on sale this week, so I will be using that, but you can use whatever cut of meat you like, cut up into chunks. Brown chopped carrots, onion, celery, and beef in the bottom of a big pot. Then add cabbage, corn, and potatoes. Add a can of stewed tomatoes and tomato sauce. Thin with some water or stalk. Season with salt and pepper and whatever else you like.

Sunday: I believe we will be eating at Church after the morning service. I will probably bring some leftovers. We had a week full of food, so there will be plenty of meals to choose from.