I have really been trying to focus on the family eating at home. Not only does it save your budget, and who doesn’t need to save their budget? I mean really, even Hillary Swank clips coupons. But it also allows you to make sure you know exactly what is in your food. And for a mom of 3 who has to keep us all on a gluten free diet, being prepared is the only way to fly. So to speak.
This week I’ve decided to utilize some of our grass fed steer we buy every year. We have a ton of ground beef and some steaks still in the freezer so they are a big part of my weekly inspiration.
Gluten Free Weekly Menu
Monday - Greek Roasted chicken with roasted potatoes and mixed veggies
Tuesday – Gluten Free Meatball Subs made with Schar rolls
Wednesday - Greek spaghetti squash with feta cheese
Thursday – Steak with twice baked potatoes and brocolli
Friday - Ham steak with cinnamon mashed sweet potatoes and homemade cranberry sauce
Greek Spaghetti Squash Recipe
1 medium sized spaghetti squash
Butter
kalamata olives
feta cheese
Cut the spaghetti squash in half and remove the seeds. Steam or roast the squash until it is tender and you can run a fork through it to create the “spaghetti” strands. In a saute pan melt butter to make a sauce, add olives and spaghetti squash. Mix until evenly coated. Remove from heat and add feta cheese. Sever immediately.
