This week's gluten and dairy free menu

Monday: Grilled chicken with spinach pesto and rice penne. This was on last weeks menu, but we had leftovers that day, so we are having it today.

Tuesday: Fajitas. I am going to make both beef and chicken, so that we can have extras. Serve with corn tortillas, refried beans, rice and your favorite toppings.

Wednesday: Spaghetti with meatballs. I will make turkey meatballs. Mix ground turkey, an egg, some gf bread crumbs to bind and Italian seasoning. Brown them up in a pan, then transfer them to the oven to finish cooking through. I make a simple homemade sauce. Toss a couple of carrots, a clove or 2 of garlic and a half an onion in the food processor. Saute them in some olive oil. Add a can of Italian chopped tomatoes, a can of tomato sauce, and a tbs of tomato paste. Season with basil, oregano, parsley, s&p. Let simmer for an hour or so. Serve over a bed of rice spaghetti. Serve with a green salad.

Thursday: Fajita soup. It is going to be stormy all week, so I thought it would be a good time for a soup. Mix your leftover beans in a large pot with a box of gluten free chicken stock. Add the leftover fajita meat. You can add just beef or just chicken or both. Add in the rice. Top with some sliced avocado and toasted corn tortillas.

Friday: Tuna salad. Mix it up however you like it. I like celery, apples, pecans, pickle relish and of course mayo. I will have mine with rice snaps.

Saturday: leftovers

Sunday: Roast and root veggies. Prep everything (potatoes, onions, carrots, celery, garlic) the night before. Go ahead and put it in the crock pot so that you can just put the pot in and turn it on in the morning. Season to you liking. Make a gf gravy by mixing the juices with corn starch. Yummy.