The author, Deana, has a PhD in Biochemistry and a law degree. As a first year patent attorney, she became bizarrely ill from an unpredictable combination of events. Propelled into an interesting journey with food and healing, she turned her lab training and years of professional and technical writing skills toward research, recipe development and self-published a series of eCookbooks.
Cooking became a passion! And because she started making most meals at home, Deana began menu planning and created weekly dinner menus to save time and money. In order to reduce food waste, most recipes are scaled for 2-3 people unless it’s a soup that freezes well or can be repurposed as sauce. She published the eCookbooks, The Weekly Menu I-III, in order to share the menus as well as creating the food blog www.theweeklymenubook.com. This cookbook is a collection of favorite recipes from all three volumes organized by appetizers, soups, salads, main courses, side dishes, baked goodies and a few pantry staples made from scratch (bread, coconut milk, ghee, vanilla extract, pickled jalapeños).
Deana started cooking gluten-free in November of 2010 and casein-free January 2014 (except for the occasional Parmesan cheese), which led to The Weekly Menu Book food blog and a series of self-published eCookbooks. She loves to make wholesome real food, develop recipes, take pictures and create weekly menus to save time and money while reducing stress and food waste. In the '90s, she earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. Today she focuses on writing, food, health, her husband & dogs, the environment, Earth, animals, water, wine and equality.
I write up a dinner menu each week to allocate out proteins or other ingredients. It saves a lot of time and money and reduces our food waste. To share the work I've done for the past few years, I'm writing a series of self-published eCookbooks and started a food blog where you can find current weekly menus, new recipes and helpful information.
This is Volume 2 in the eCookbook series, The Winter Edition, containing the weekly menus starting the week of Thanksgiving. We are much healthier by this point and moving away from our “junk food” roots. Most recipes are hearty winter dishes and a variety of ways to dress up chicken. Basically, a Mediterranean diet with a Texas flair. Plus more baked goodies that make perfect breakfasts for the week!
Some favorite dishes include:
Lentil and Turkey Sausage Soup
Broccoli Cheddar Soup
Black Bean Soup
Green Bean Beef Stew
Chicken Stew with Mashies
Persian Herb Stew
Black-Eyed Pea Stew with Sausage
Scalloped Potato & Ground Turkey Gratin
Jalapeño Red Sauce with Chicken and Penne Pasta
Basil Artichoke Sauce, Roasted Chicken, Penne Pasta
Pomegranate Molasses & Roasted Chicken; Polenta; Asparagus
Cajun Chicken; Jalapeño Creamed Corn
Chicken A L’ Orange and Carrot Rice
Bacon Cheddar Quiche with Hash Brown Crust
Pizza with Kale Pesto, Turkey Meatballs and Shaved Parmesan
Cauliflower Crab Cakes
Chocolate Chip Breakfast Muffins
Raspberry Oatmeal Bars
Sweet Potato Cinnamon Muffins
Orange Marmalade Oatmeal Cookies
Banana Nut Mini Loaves
The Weekly Menu I is a curated collection of yummy comfort foods from favorite cookbooks, the Food Network or popular food blogs. The recipes were converted into gluten-free and dairy-light versions of the original. And they simply taste delicious!
Over 50+ recipes include favorites like:
Chicken Andouille Gumbo
White Chicken Enchiladas
Oven Baked Chicken Tenders with Buffalo Sauce
Spicy Turkey Meatball Sandwiches
Italian Veggie Popover Pizza
Teriyaki Chicken Tenders
No Cheese Mini Quiches
Mini Pepperoni Pizzas
Carrot Cake Muffins
Sweet Potato Brownies
Chocolate Zucchini Muffins
The Weekly Menu makes planning gluten-free dinners simple and convenient. It is organized into six weekly menu plans with kitchen tips and beautiful color pictures. Most weeknight recipes are quick and easy to prepare with simple ingredients in the pantry, fresh produce and lean protein. Once a week, you will find a vegetarian or meatless dish as well. There are delish breakfast muffins and cookies, as well as finger foods or appetizers that are perfect for entertaining diet-restricted friends.
Since most of the original recipes made enough food for 4-8 people, portions were reduced to an appropriate meal for two adults in order to save money and reduce food waste. If you have a larger family, simply double the ingredients or check out the link to the original recipes (it’s much easier to multiply than divide). Bon Appétit!