Food is Love: My weekly pandemic gluten-free dinner menu

This information is provided here in the hope that it is in some small way useful.  Sending love.

My family of three is back together again (as of tomorrow–Tuesday). We have varying tastes, likes and dislikes, and of course one of us is gluten-free, egg white-free, and milk protein-free (me).

My kitchen is not 100% gluten-free but dinners tend to be naturally gluten-free. My son is now home from graduate school so meals have to accommodate his preferences (smile).  To make online “shopping” easier for me it is important to have basic meals that everyone will eat and that my husband or son can easily prepare themselves if necessary. There is nothing fancy about these meals but they taste good in their simplicity and they bring us all to the table.

All food is ordered (e.g., Vitacost, Wal-Mart, Amazon, Whole Foods). We are no longer going into grocery stores.

Brands purposely aren’t named below. With limited stock available, what is important is to have gluten-free food to eat.

Dinner 1:

Skinless baked chicken breasts/tenderloins seasoned with garlic powder, pepper, sesame seeds, and dried basil

Rice

Frozen vegetable (Brussels sprouts, broccoli, or cauliflower)

GF soy sauce

Dinner 2:

Chicken salad (left-over chicken tossed with egg white-free mayonnaise, curry powder and garlic powder)

Roasted potatoes (tossed with olive oil, garlic powder, and pepper)

Frozen vegetable (Brussels sprouts, broccoli, or cauliflower)

Dinner 3:

GF Pasta topped with sautéed onions, pine nuts, pistachios and GF, milk-free cheese substitute.

Regular pasta is prepared for husband and son.

Husband adds jarred pasta sauce and Parmesan cheese.

Son adds jarred pesto and Parmesan cheese.

Dinner 4:

Rice bowls made with refried black beans, frozen corn, jarred red pepper, onion, black olives, GF cheese substitute, and topped with green salsa. Served with GF corn tortilla chips.

Husband and son use cheddar cheese.

Dinner 5:

Shelf stable smoked salmon alternating each week with tuna salad (canned tuna mixed with egg white-free mayonnaise, onion, capers, garlic powder, and pepper)

Baked potato

Frozen vegetable (Brussels sprouts, broccoli, or cauliflower)

Dinner 6:

GF pizza crust topped with green salsa, GF, milk-free cheese substitute, and whatever leftover vegetables are in the fridge.

Note: Husband and son order “no contact delivery” pizza.

Dinner 7:

Leftover pizza (because my husband and son order way too much pizza for one meal)

These meals will repeat for the next few weeks until we tire of one thing or another. As it gets warmer in Massachusetts my husband will fire up the grill (hamburger, chicken, vegetables). We also have a local fish restaurant that is almost all gluten-free. They are hoping to start delivering soon.

My best to everyone.