Breakfast is pretty much an "on your own" affair with four to five adults in the household. I lay in a supply of breakfast items and people just choose from those items. Generally there is a selection of regular and gluten-free cereals, bagels, regular and gluten-free frozen waffles, and eggs on hand at all times. We also have three different "milks" due to allergies so we have almond milk, soy milk, and regular milk in stock. One son likes to make protein shakes with 2% milk, I drink almond or coconut milk due to dairy allergies, and another son drinks soy milk due to dairy allergies and a hatred of almond and coconut milk.
Lunch is also an "on your own" meal mainly due to the majority of us being at work during lunchtime. The lunch food selections are quite varied due to dietary issues and preferences. One son likes frozen foods for his lunches (I don't advise this but he is 19) so he gets burritos, Hot Pockets, and occasionally frozen meals. My other son at home likes sandwiches with lots of meat in them (he is a black belt in Kung Fu and needs A LOT of protein). I like salads, cut-up veggies, hummus, and soups. So, I just stock up on the items we all want and we pack our lunches each day.
Which leads to dinner...
Dinner is the one meal of the day when at least three of us are home at the same time so I feel it incumbent upon me to actually cook a meal. Given all the dietary issues (I have celiac disease, two of us have diary allergies, and two of us cannot eat soy), creating a meal we can all eat is a bit challenging. Add to the mix the need to be on a very tight budget and it is a wonder I can make any meals at times!
So, here are the meals we ate this week (Nov. 11-16):
Monday- Breakfast for dinner which consisted of omelets, leftover gluten-free hot dogs sliced in half and fried, hash browns, and apple juice
Tuesday- Soup and Sandwiches (first really cold night of the season!) so I bought a variety of gluten-free Progresso soups with coupons and made both gluten-free vegan grilled cheese and regular grilled cheese sandwiches.
Wednesday- Fried rice with egg and stir-fried veggies, egg rolls (sadly no gluten-free versions for me).
Thursday- Gluten-free General Tso's chicken, which is a crockpot meal from Stephanie O' Dea's blog, A Year of Slow Cooking (http://crockpot365.blogspot.com/) served over rice. This was delicious and will be made again!
Friday-Leftovers
Saturday- Refried bean tostadas with chopped lettuce, tomatoes, onions, regular and vegan cheddar cheese, jalapenos, hot sauce, Spanish rice, garlic green beans
What was or is on your menu this week?
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