Gluten Free Meal Plan Week #2

OK, managed to make it through one week gluten free and with creative meals most of the week. The only problem I had was managing the leftovers, but the way I looked at it I just had a buffet of food to eat over the weekend.

This week's meal plan looks a little something like this, with a few alterations I'm sure. I will let you know how it goes.

Day 1
Mango Chicken
1 ¼ pounds chicken breast, cut into 1 inch cubes
¼ cup grapeseed oil
1 large onion
1 red bell pepper, diced
2 garlic cloves, sliced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 teaspoon celtic sea salt
1 tablespoon apple cider vinegar
1 cup water
½ cup coconut milk
1 mango, peeled and diced

1. In a large saute pan, warm oil over medium heat
2. Add onions, stirring occasionally, cooking until soft, 5-10 minutes
3. Add red pepper, ginger, garlic, curry and salt, cook 5 minutes
4. Add vinegar, water, coconut milk and mango to pan, bring to a boil briefly, then reduce heat
5. Add chicken pieces, return to a low simmer
6. Cook for 8-10 minutes until chicken is cooked through –cut open largest piece to check
7. Garnish with cilantro
8. Serve

Day 2
Balsamic Roasted Turkey with Apple Stuffing
1 turkey (10-15 pounds)
½ cup grapeseed oil
½ cup balsamic vinegar
1 tablespoon celtic sea salt
10 apples, cored and sliced in half
4 sprigs rosemaryTo thaw out a frozen turkey place in refrigerator –this will take about one day for every 5 pounds, a 15 pound bird needs 3 days. Alternatively, thaw the bird in a cold water bath, this requires 30 minutes per pound –7 ½ hours for a 15 pound bird. Below are cooking instructions for the thawed turkey.

1. Remove the gizzards (save in refrigerator for gravy)
2. Rinse bird well and pat dry with paper towels; then truss (tie legs together with string)
3. Place turkey breast side up in a roasting pan, then slip rosemary underneath
4. Drizzle bird with grapeseed oil and balsamic vinegar, then sprinkle with salt
5. Wedge apples around roasting pan to prop turkey up evenly –place 2 apple halves in cavity of bird
6. Place roasting pan with turkey, apples, etc. in oven on lowest rack
7. Roast at 325°, 15 minutes per pound; a 15 pound turkey requires 3 hours and 45 minutes
8. If skin begins to brown too soon, cover with foil
9. To check temperature stick a meat thermometer deep into thigh; at 175° it is safely done
10. Remove turkey from oven and allow to sit for 20 to 30 minutes before carving
11. Serve

Day 3
Peach Chicken
(1) 3 pound chicken
¼ cup grapeseed oil
1 tablespoon celtic sea salt
6 peaches, quartered
4 shallots, halved
6 sprigs fresh thyme

1. Rinse off the chicken, pat dry, then place in a large baking dish
2. Rub with oil, season with salt, then scatter peaches, shallots and thyme around the chicken
3. Roast at 400° for 60 to 90 minutes.
4. Serve with peaches and pan sauce

Day 4
Chicken Parmigiano
4 chicken breasts, boneless (1 to 1½ lbs total)
2 cups blanched almond flour
2 eggs, whisked
6 tablespoons salted butter
2 (7) ounce bottles Bionaturæ® Organic Tomato Paste
2 cups water
1 teaspoon Herbes de Provence
6 cloves garlic, sliced
16 ounces mozzarella cheese

1. Cut chicken breasts in half for thinner cutlets; pat dry
2. Dip cutlets in egg, let excess run off then coat with almond flour
3. Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
4. Remove chicken and drain on paper towel
5. For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
6. Place ½ cup tomato sauce on bottom of a 7 x 11 Pyrex baking dish
7. Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
8. Bake at 400° for 10 minutes
9. Serve

Day 5
Pasta with Broccoli
1 (7) oz. box Papadini Rotini Hi-Protein Pure Lentil Bean Pasta
2 tablespoon grapeseed oil
1 medium onion, sliced
1 head broccoli, cut into florets and steamed
1 cup cherry tomatoes, sliced in half
olive oil to taste
celtic sea salt to taste

1.In a large pot, bring 12 cups of water to a vigorous boil, then add 1 tablespoon grapeseed oil and pasta
2.Reduce to a slow boil, stirring frequently and cook uncovered 7-9 minutes
3.Drain pasta in a steel colander
4.Meanwhile, in a large skillet, heat 1 tablespoon grapeseed oil over a medium flame
5.Add sliced onion, reduce heat and cook onion until caramelized 10-15 minutes
6.Stir in broccoli florets and tomatoes and cook for another minute or two
7.Dish pasta and veggies into bowls; drizzle with olive oil, sprinkle with celtic sea salt
8.Serve