Meal Plan Monday: January 30th, 2012

Curried Chickpeas

Chicken in Coconut Milk


Potato Soup with Kale


Italian Lentils and Noodles


White Bean and Pork Stew


Spaghetti and GF Garlic Toast


Ratatouille


Curried Chickpeas and Rice


Gluten Free Schnitzel with Home Fermented Rotkraut and German Potato Salad

• 6 boneless pork loin chops (1/2 inch thick, 1 1/2 pounds)
• 1/3 cup gluten free all-purpose flour
• 1/4 cup crushed corn Chex cereal
• 1 egg
• 1/4 cup milk
• 3 tablespoons oil

Directions

Place chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8-inch thick.

Measure flour and cereal onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into cereal crumbs, pressing crumbs to coat.

Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Serve immediately.




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