Sunday: Herb Crusted (with Rosemary) Tri-Tip (Hormone and Antibiotic Free), Roasted Yams, Potatoes and Carrots with Onion, and Salad, with Vanilla Ice Cream (from pasture fed cows with no rBST) for Dessert. I ended up doing an herb rub and cooking the tri-tip and veggies in the crock-pot, either way, the meat can be seasoned and the veggies prepared on Saturday night for a restful Lord's Day.Monday: Black Bean Chili with Corn and Ground Turkey, and Whole Grain Pumpkin Cornbread Mini-Muffins.
Tuesday: Chicken Vegetable Stiry Fry with Brown Rice.
Wednesday: Lasanga made with Rice Noodles, Cheeses, Grass-Fed Beef and Spinach served with Salad and Garlic Bread (made with Bob's Red Mill GF Wonderful Homemade Bread Mix).
Thursday: Wild Salmon, Quinoa and Frozen Green Vegetable.
Friday: Green Curry with Chicken Breast, Coconut Milk, Potatoes, Carrots, Green Beans, Peas, Bell Pepper and Onion, served with Brown Rice.
This week's gluten free menu swap is hosted by Carrie, Ginger Lemon Girl, who said she hoped that I would share my recipe for Gluten-Free Whole Grain Pumpkin Cornbread Mini-Muffins.
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