31 Days of Meal Planning – Gluten Free Week + Grocery List

Disclaimer: Always check your labels!  The item I use may have different ingredients in it than the one you use.  Always check your labels to make sure there is no gluten in your ingredients!

Gluten-Free Meal Plan

Sunday – Shepherd’s Pie
Monday – Chicken Fried Rice
Tuesday – Taco Salad, Chips & Salsa
Wednesday – Potato Soup
Thursday – Broccoli & Cheese Frittata
Friday – Cheese Enchiladas, Mexican Rice
Saturday – Grilled Chicken, Spaghetti Squash with Pesto

Sunday

1 lb. ground beef
salt, pepper
broccoli/carrot slaw
Prepared Mashed potatoes (cooked to microwave instructions, or make your own)
2 cups grated cheddar cheese

Shepherd’s pie can be super easy if you let it!  Just brown some ground beef seasoned with garlic, salt & pepper.  That becomes the bottom layer of your pie.  Next, steam the veggies in some butter in the microwave.  That becomes layer 2.  Then top with a layer of mashed potatoes, and then with grated cheese.  All the food is already cooked, so you are just heating it through in the oven for a few minutes at 350 degrees until the cheese on top is nice and bubbly.

Monday

2 cups white rice – cook ahead of time
3 eggs
1 carrot
1 onion
3-4 cloves garlic
pepper
2 diced chicken breasts, cooked
butter
soy sauce (gluten free)

Fried Rice Recipe – HERE

Tuesday

1 bag tortilla chips
1 large can crushed tomatoes
1 bunch cilantro
5-6 cloves garlic
1 large onion (use half for salsa and chop other half for taco salad)
1 jalapeno
2 lb. ground beef
2 tomatoes, chopped
sliced olives
grated cheddar
1 can ranch style beans (gluten free variety)
sour cream
1 head of lettuce, chopped

Salsa recipe HERE.

For taco salad, brown and season the meat, warm up the can of ranch style beans, then pile all the things. :)

Wednesday 

5 lb. potatoes
1 box (4 cups) chicken stock
onion powder
garlic powder
2 cups half and half
grated cheese (handful)
Crock Pot Potato Soup – Recipe HERE

Thursday

8 large eggs
1/4 cup parmesan cheese
1 T garlic powder
1-2 T butter
1 broccoli crown, chopped
1/2 onion, chopped
grated cheddar (handful)

Preheat oven to 350 degrees F.  Crack your eggs into a bowl and whisk for 1-2 minutes to get the eggs well combined.  Whisk the parmesan and garlic powder into the eggs.  Saute the broccoli and onions in the butter in a cast iron skillet.  When the onions are clear, turn off the heat and pour the eggs into the pan. Top with a layer of shredded cheese.  Place skillet in the oven and bake for about 30 minutes.  A a knife should pull out clean if you insert it into the center.

Friday

1 package corn tortillas
1 package grated colby jack
1 can enchilada sauce
vegetable oil
1 cup white rice
1 can/box of chicken stock
garlic
Rotel (or salsa)

Cheese enchilada recipe HERE.
Mexican Rice recipe HERE.

Saturday

1 pk chicken breasts.  Grill outside or on grill pan.
1 spaghetti squash
1 container pesto

Cut and seed the spaghetti squash.  Place open side down in a dish with 1/4 inch water, covered securely with saran wrap.  Cook in microwave 18 minutes or until soft.  “Shred” the squash, season with salt, pepper and pesto.

Grocery List:

3 lb. ground beef
1 family package chicken breasts
1 pk corn tortillas
1 pk. prepared mashed potatoes
1 bag broccoli/carrot slaw
1 head of lettuce, or 1 bag shredded lettuce
1 carrot
1 spaghetti squash
2 tomatoes
3 onions
1 jalapeno
1 bunch cilantro
1 bulb garlic
5 lb. gold potatoes
1 broccoli crown
1 tub prepared pesto
2 bags shredded cheddar cheese
1 dozen eggs
1 quart half and half
grated parmesan cheese
gluten free soy sauce
2 boxes chicken stock
1 large can crushed tomatoes
1 can ranch style beans
1 can enchilada sauce
1 can Rotel
1 bag tortilla chips

Purchase if you don’t have on hand:

salt
pepper
white rice (need 3 cups)
butter
onion powder
garlic powder

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.
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