Monday – Sweet Potato Shepherd’s Pie
Tuesday – Crockpot Beef Stew
Wednesday – Icelandic Lamb Soup
Friday – Crockpot White Chili
The recipe originally came from Woman’s Day magazine, but after making this two times, we made a few enhancements.
1 lb. Tinkyada Brown Rice Pasta spirals (this is the best gluten-free pasta I have tried)
2 1/2 cups broccoli florets
12-16 oz. turkey breakfast sausage (even better is to make your own with 1 lb ground turkey and follow the spicing instructions from this sausage recipe)
3/4 tsp. cinnamon
1/2 tsp. ginger
1 1/4 cups goat milk (or other diet-acceptable milk)
1 cup cooked pumpkkin
2 Tbsp maple syrup
Cook pasta, following the directions on the package. Add broccoli 3 minutes before the pasta is done cooking. Drain pasta and broccoli (if using the rice pasta, you need to rinse it with water, it’s fine to rinse the broccoli too.)
While the pasta is cooking, cook the sausage in a large skillet over medium-high heat, until cooked through. Break it up as it cooks. (If making your own sausage, form the meat into rough sausage shapes instead of patties, and cook in the same manner). Drain off any fat.
Add spices to sausage and cook for a minute. Add milk, pumpkin, and syrup, and bring to a boil. Allow it to boil for another minute, then remove from heat. Add the pasta and broccoli and stir to mix.
Sunday – Filet of Sole in Hazelnut Lemon Sauce (another from my favorite casserole book ever, The Big Book of Casseroles: 250 Recipes for Serious Comfort Food), rice, roasted asparagus
Monday – Spinach and Feta Meatballs (my husband’s specialty), rice, sauteed spinach
Tuesday – Crockpot Chicken Makhani
Wednesday – Pasta with Pumpkin Sauce (subbing brown rice pasta, leaving out the sugar, and with goat’s milk instead of half and half)
Thursday – Chicken & Black Beans (also from the casserole cookbook)
Friday – Spelt Deep Dish Spinach & Feta Pizza, regular pizza for the guys
Saturday – Roast Chicken
Sunday – Kielbasa