Menu Plan Monday - January 30

Happy Monday! January is about gone and February is beginning. Soon it will be time to get plants started indoors for summer gardens. I can't wait for fresh vegetables, can you? I am our family's only supplier who can emphatically convince me that my produce is organic. I don't fully trust the farmer's market, though I do have a couple of favorite vendors whom I think are farming organically for the most part.

Here's what's on the week's menu plan:

(*denotes recipe included below menu)

Monday

Beef Enchiladas

Chips & Salsa

Salad

Tuesday

Sausage-Scrambled Egg Bake

Home Fries

Applesauce

Wednesday

Stir-fry over Wild Rice

Zucchini Pie

Thursday

**Gluten-free Better than Fast Food Chicken Strips**

Baked Potatoes

Asparagus & Cheese

Friday

Pizza & Pop

Saturday

Hearty Chili

Cheese Quesidillas

Sunday

On Your Own

**Gluten-free Better than Fast Food Chicken Strips**

Beat one or two eggs in a glass bowl. Add some milk to thin it a little. In a gallon resealable bag, combine 

1 1/4 cup rice flour (brown rice flour is best), 1 cup potato starch (or tapioca starch, cornstarch, or arrowroot starch, or any combination of these starches) and salt, pepper and garlic powder to taste. Dip pieces of chicken in egg mixture and then shake in bag. Fry strips in a thin layer of oil (both sides) until chicken is done and coating is golden brown (about 8-10 minutes).  Chicken strips can be cooled and then frozen on a cookie sheet (transfer to a freezer bag once frozen). Bake frozen strips in a 400 degree oven until good & hot.