After a week of vacation and head lice, our menu fell apart. I don’t think I made any of our scheduled meals, and I didn’t even get to the grocery store! The kids are back in charge of lunches, although they have to take nutrition into consideration this week. I am also trying a new shopping technique. I plan to try to shop every 2 weeks instead of every week and making one run to replace milk and produce.
Monday
Breakfast – Bagels
Lunch- Pear muffins, fruit
Dinner – Homemade pizza
Tuesday
Breakfast – French toast (recipe below)
Lunch – Fish sticks, fries, apples, carrots
Dinner – Shepherd’s pie (recipe below), green beans, whole wheat rolls
Wednesday
Breakfast – Pancakes
Lunch – Tuna Quesadillas/ Cheese Quesadillas, carrot sticks, sweet peppers
Dinner – Blackened Scallops over linguine w/ asiago cream sauce, Cesar salad, French bread
Thursday
Breakfast – Oatmeal, eggs
Lunch – Macaroni and cheese, grapes, carrots
Dinner - Gluten-Free Mexican Lasagna (recipe below), cornbread
Friday
Breakfast – Cereal
Lunch – English muffin pizzas, apples
Dinner – Loaded baked potatoes, chili, salad, garlic bread
For More Menu Plan Monday stop by OrgJunkie.com.
Gluten-Free Mexican Lasagna (sorry Linda I couldn’t find a perma link on your site for this recipe!)
Ingredients:
- 1 lb. ground beef
- 1 pkg. Taco seasoning (McCormick)
- 1 onion, chopped
- 1 can refried beans
- 8 oz. tomato sauce
- Corn tortillas, cut in strips
- Shredded cheddar or Mexican blend cheese
Directions:
Brown the beef and sauté the onion in a skillet. Add the seasoning mix and prepare according to the package. Combine the beans and tomato sauce and place a little of this mixture in the bottom of a 2 quart casserole dish (I spray it first). Add a layer of tortillas, putting them on any way you want to cover the space, but overlapping them some. Add half the beef mix, spreading it out to the edges. Sprinkle on cheese to cover (how much depends on how cheesy you like it). Spread half the remaining beans on top. Repeat layers of tortillas, beef, cheese, and beans. Top with some additional cheese, or reverse the last two layers so that the beans go on top of the beef and you end with cheese. Bake at 350 degrees for 30 minutes.
recipe from The Gluten-Free Homemaker
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Shepherd’s Pie sounds perfect for this time of year. Have a good week!
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That’s an interesting twist on Shepherd’s Pie, I’ll have to try something like it soon. Have you always had white versions? We typically have a thinner brown gravy as our sauce.
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Great looking meal plan! I have included your scallops this week. I can’t wait to try them.
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Great menu! The blackened-scallops-and-pasta-with-asiago-cream-sauce soubds delish!
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Love the recipes! I can’t wait to try them!
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That’s how I shop, usually. I buy my groceries every two weeks, and then I always have to make a milk and bread and fruit run in between. We don’t have enough refrigerator room to keep all the milk these crazy people go through in a two week period
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