Last week was a HUGE week at StoneGable. To say it was crazy is the biggest understatement! I have big, big, huge, amazing news I’ll share later this week but I also was faced with some news I did not expect!
I found out I have to be gluten-free! What a shock. I’m dealing with arthritis (since a teenager) and the doctor at Penn State Hershey Medical Center said my kind of arthritis responds well to a gluten-free diet!!!!
So, today starts my gluten-free life! If you know of great sources for gluten-free recipes and gluten-free products pass them along to me, please.
Now how will that affect On The Menu? Well, not much. I’m learning to convert recipes into gluten-free options so I’ll share the regular recipes on the blog and then when I’ll make them with gluten-free ingredients for Bobby and me.
Just a new normal, friends! And believe me, I’ve had lots of new normals lately! Make sure you check back this week for updates!
Now, let’s see what’s on the menu this week…
One thing I’ve noticed lately about Monday’s is they are quite busy. So I’m trying to keep that in mind when I plan meals on the menu. Often by mealtime, I just don’t feel like cooking so I am trying to make something quick, easy and of course delicious!
Chicken Taco Bowl has become a family favorite! Thanks, Lauren from Tastes Better From Scratch! I save the leftovers for lunches! Oh, YUM!
According to my calculations, a portion (1/2 cup of rice and all the rest of the other ingredients you want) is only 3 WW points! Adding sour cream, cheese and tortillas adds to the point count, of course!
- INSTANT POT CHICKEN TACO BOWL
- NACHOS AND SALSA (GF- Mission Nacho Chips)
Oh, Julie from Savory Tooth you are speaking my love language. My Hungarian roots loves Halupkies but they are a lot of work! What a great alternative with the same flavor profile! I’ll make some tweaks in the recipe like using half the ground beef and adding 1/2 pound bulk sage sausage and a cup of cooked rice to the soup so it tastes like my grandmother’s halpukies! I counted 6 WW points for one serving using my adjustments.
I’ll be making this in a slow cooker today. Tuesday’s at 4:00 a group of my blogger friends and I get together for a video call. We call this group Mastermind.
We go over all kinds of blog stuff! Mostly behind the scenes. We usually wrap up sometime after 5 so starting dinner then often just doesn’t happen! I think Tuesday’s might be Slow Cooker days from now on! And slow cooker soup days sounds even better in the fall and winter!
- CABBAGE SOUP
- RYE BREAD WITH CHEESE
- SLICED APPLES
Salmon is something you will find on my menu almost every week. And this easy baked salmon looks so delicious! If you eat fish it is important to know where your fish is sourced and if it is farmed or wild-caught. I have made great friends with the local fishmonger at a few of my favorite grocery haunts!
Thanks, Marcie at Flavor The Moments! This recipe is a win/win/win. Fabulous, flavorful and fast!
I’m very pleasantly surprised by how many GF substitutes I can find on the market. When I make our very favorite meatballs I’ll be using GF breadcrumbs. I just hope they don’t change the taste of the scrumptious meatballs! I’ll let you know!
If you make one thing this week, make the meatballs. These truly are the best you will ever eat. And the story behind how I got this recipe is just so cute!
Quesadillas are in my flavor profile wheelhouse! Especially one’s filled with fajita goodness.
Recently, my brother came in from Los Angeles for a visit. And we went to a restaurant called Mics (Lancaster County regional restaurant). Their quesadillas are far and away the best one I have ever eaten! But I would have never suggested them to my brother who lives in LA!!!!!
He ordered them on his own and, to my surprise, loved them. He also said without my prompt, “These are the best quesadillas I have ever eaten”. Wow!
So all quesadillas are held up to Mics quesadilla perfection! The one’s on the menu today are so so close! Joanne from Jo Cooks knows quesadillas! Another must-try this week recipe!
- CHICKEN FAJITA QUESADILLAS
I’m obsessed with this gorgeous and sexy recipe, Linguine And Clams, I found at Bon Appetit online. It is the best pasta recipe I’ve ever eaten! It’s beautiful, oh so delicious, and E-A-S-Y!
Make sure to make the breadcrumb topping.n DON’T LEAVE IT OUT! That puts this recipe over the top!!!! As a matter of fact, make it according to the recipe. You will be so glad you did!
One thing to keep in mind is to use fresh clams. Keep them in the frig in a colander inside of a bigger bowl with a damp paper towel on top of them. Do not put them in water! They will die. Get your clams from a reputable grocer and ask how long they will stay fresh.
I usually make them the same day or the day after I bring them home. I like littleneck clams because they are sweet.
I’ll be trying a GF pasta again!
- LINGUINE WITH LITTLE NECK CLAM SAUCE
- ARUGULA SALAD WITH TOASTED PINENUTS, SHAVED PARMESAN, AND A LEMON VINAIGRETTE
SUNDAY- COMPANY’S COMING
I’m so excited to try this gorgeous pork loin recipe from Frugal Hausfrau! It’s full of scrumptious flavors and it looks so pretty! I love company worthy recipes I can prep up ahead! Dried tart cherries are a favorite of mine and I’m a huge fan of fruit in a savory dish!
- BACON, DRIED CHERRY, CARMALIZED ONION STUFFED TENDERLOIN
- MASHED CAULIFLOWER
- ROAST GREEN BEANS WITH BACON
TREAT OF THE WEEK ON THE MENU
Guess what I’m having for breakfast? Not only are these a healthy sweet treat but a scrumptious breakfast if you let them swim in a bowl of milk! They are only 3 WW points a half!
Thank you, Martha, from Nourishing Living for this glorious fall recipe!
Here are other StoneGable posts to enjoy…
Have a scrumptious week, friends!