Visit Organizing Junkie for Menu Plan Monday.
Sunday is my birthday and, since we have a tradition of birthday person choosing his or her meal, I choose chef salads. I love to have lot of salads and I'm placing salad front and center today as well with a good old fashioned seven layer salad. I'm not particular when it comes to the seven layers - they end up being whatever I have on hand at any particular time. Tonight it will be: Lettuce, tomato slices, shredded cheddar cheese, crumbled bacon, cauliflower, peas and mayo/Parmesan dressing on top.
Seven Layer Salad
Corn on the Cob
Cauliflower & Cheddar Cheese
Gluten-free Peppermint Cookies *(recipe below)
Candied Carrots (Evan's request)
Green Beans (fresh from garden)
Broccoli & Cheddar Cheese
Pizza & Pop
On Your Own
Gluten-free Peppermint Cookies
5/8 cup butter plus 1 TBSP for greasing the cookie sheets
1/2 cup sugar
1 tsp. xanthan gum
1 tsp. baking soda
1/2 cup brown rice flour
1/2 cup corn flour
1/2 cup potato or tapioca or corn starch
1 egg, beaten
1 TBSP crushed, dried peppermint leaves
Soften butter. Mix all ingredients together well. Drop onto greased cookie sheets and slightly flatten with palm of hand. Bake at 350 degrees until lightly browned and set, about 7 minutes. Leave on pans for a minute or so after removing from oven. Transfer to cooling racks and cool completely.