Weekend Gluten Free Menu Plan

Here’s the rundown of our vacation meals.  I apologize in advance for the pictures.  It’s tough remembering to snap them as we’re sitting down to a meal with 5 kids, so I missed a few, and they’re not real pretty.

Friday Dinner: 
All-American Chicken,  Cranberry Salad Mold, GF Blueberry Muffins

All American Chicken Recipe


  • 1 large foil cooking bag (may also use Reynold’s Oven bags, but you will not be able to use the grill, and will need to lower the oven temperature and increase the cooking time.)
  • 1/4 cup water
  • 1 tbsp. gluten-free flour replacement
  • 2 tsp. garlic salt
  • 2 tbsp. parmesan cheese
  • 1 tsp. paprika
  • 1/4-1/2 tsp. pepper
  • 9 pieces skinless chicken (may use bone-in or boneless pieces – skinless thighs and chicken tenders are especially good)
  • 6 small potatoes, peeled and quartered
  • 1 pound fresh green beans cut into pieces (may use 16 oz frozen green beans)
  • 1 medium onion, peeled and cut into eighths

Preheat grill to medium-high, or oven to 450 degrees (400 degrees if using the oven bag). Place bag in a 1″ deep pan. Mix water and flour and add to the bag. Mix cheese and spices; sprinkle half over the chicken pieces. Place chicken into the bag in an even layer. Mix vegetables with remaining spice/cheese mixture and arrange on top of the chicken. Slide bag onto grill or leave in pan and place in the oven. Grill 30-35 minutes in covered grill or bake 60 minutes in oven (75 minutes at 400 degrees if using the oven bag). Cut open the bag and serve.

Cranberry Salad Mold Recipe

  • 6 ounces blackberry, black cherry, cherry, or raspberry jello
  • 1 large can jellied cranberry sauce
  • 1/2 cup orange juice
  • 2 cups peeled, finely diced apples
  • 1/2 cup chopped walnuts (optional)

Pour 1 cup boiling water over the jello. Whisk in 1 can cranberry sauce. Add orange juice and 1-1/2 cups ice water. Cool. When the jello begins to set, stir in the apples (and nuts, if using). Pour into a mold, child until firm, and serve. Easy. Good with chicken dishes.

Saturday Breakfast: 
Corned Beef and Potato Hash (compliments of Tim and Jessica – sorry, no recipe!), Scrambled Eggs, Fruit

Saturday Lunch: 
Tuna Rice Casserole, Green Beans, applesauce

I know, tuna rice casserole sounds so “blah”, but even all the kids loved it, so we repeated the leftovers for Sunday lunch!

Saturday Dinner: 
Spam and Potato Stew, rolls (not GF) and leftover GF blueberry muffins, Creamy Orange Fluff

Spam and Potato Stew Recipe

  • 4 medium potatoes
  • 4 carrots
  • 1 can Spam
  • 1 pint of frozen or canned green beans (optional)

Peel the potatoes and cut into chunks. Peel the carrots and cut into 1/2″ slices. Cover with water, sprinkle with 1/2 tsp. salt, and bring to a boil. (If using frozen green beans, add to water with potatoes and carrots.) Lower heat and simmer gently until the vegetables are tender, about 15-20 minutes. Drain off most of the water. Cube the Spam and add to the vegetables. (If using canned green beans, drain off the liquid and add to potatoes and carrots with the Spam.) Return to a simmer and heat until hot. Fast, cheap, easy, kids like it, and it’s gluten-free!! Can easily double or triple. Does not freeze well because of the potatoes.

Creamy Orange Fluff Recipe


  • 6 ounces orange jello
  • 2-1/2 cups boiling water
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 can (6 ounces) frozen orange juice concentrate, thawed


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix

In a bowl, dissolve gelatin in boiling water. Stir in oranges, pineapple, and orange juice concentrate. Pour into a 9″x13″ (or 9″x9″ or dish of your choice) and refrigerate until firm. In a mixing bowl, beat cream cheese until light. Gradually add milk, mixing until smooth. Mix in pudding mix and beat until smooth. Spread over orange layer. Chill until serving time.

This is also good with strawberries in place of the oranges and strawberry jello in place of the orange jello.

Sunday Breakfast: 
Baked Oatmeal, bacon and sausage (I did 2 flavors of the oatmeal:  Banana Chocolate Chip, and Apple Cinnamon)

You can find my Baked Oatmeal Recipe here.

Sunday Lunch: 

Sunday Dinner:
Spaghetti Pie (from my aunt, Debbie LaPoint), Layered Salad, Garlic Bread (both regular and GF, cooked separately in foil)

Spaghetti Pie Recipe:


  • 6 oz gluten-free spaghetti, cooked according to package directions
  • 1 tbsp. butter
  • 2 beaten eggs
  • 1/3 cup parmesan cheese
  • 1 cup cottage cheese
  • 1 pound ground beef or sausage
  • 1/2 cup onion
  • 1/4 cup celery
  • 1 clove minced garlic
  • 1 cup canned, diced tomatoes
  • 6 ounces tomato paste
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic salt
  • Mozzarella cheese

Combine spaghetti, butter, eggs, and parmesan, and form into a “crust” in a well-greased 10″ pie pan. (Could also use a 7″x11″ or 9″x9″ pan).  Spread 1 cup cottage cheese over the bottom of the “crust.”

Cook 1 pound of ground beef (or 1 pound sausage), 1/2 cup chopped onion, and 1/4 cup chopped celery (I also added a clove of minced garlic) until the meat is browned and the veggies are tender. Drain off any fat. Add 1 cup canned, diced tomatoes, 6 ounces tomato paste, 1 tsp. oregano, and 1/2 tsp. garlic salt to meat mixture and heat through. Spoon into the “crust.”

Cover the “crust” edges with foil to keep from getting too hard. Bake at 350 degrees for 20-30 minutes, until hot. Sprinkle with 1/2-1 cup shredded mozarella cheese and bake 5 minutes longer.

This recipe makes a large, deep pie. I have also made 2 smaller pies instead of 1 large pie. It freezes well before or after baking.

Recipe for Layered Salad

  • 1 head washed, torn iceberg lettuce
  • 1 cup chopped celery
  • 1 pint frozen peas, cooked about 3 minutes and chilled
  • 1/2 cup chopped red or green pepper
  • 1 medium onion chopped (I do not use the onion)
  • 2 large, peeled, diced tomatoes
  • 2 large, peeled, shredded carrots
  • 4 chopped, hard-cooked eggs
  • 8 slices bacon, cooked and crumbled

Layer vegetables in a 9″x13″ pan in order given. Combine 2 cups mayonnaise and 2 tbsp. sugar. Spread over top of the vegetables, sealing to the edges. Sprinkle with 4-8 ounces shredded cheddar cheese. Cover and refrigerate for 4-8 hours.

We have found that this salad is good served with Ranch Dressing poured over it before topping with the cheese instead of the mayonnaise mixture. It can also be served with a variety of salad dressings on the side.

Monday Breakfast: 

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