Making Meals Ahead, This Week’s Menu

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Last weeks experiment with cooking several meals at a time was a huge success. So much so that I did it again this morning.

Today’s menu was ham, baked sweet potatoes, boiled eggs, gluten free spaghetti, rice, and green beans. I cut the ham in half, and cooked half of it. I sliced half of that, and put it in a zip lock bag for sandwiches. I used the rest of the cooked ham for a homemade ham salad. The uncooked half of the ham will be used for cooking some beans tomorrow, for a macaroni and cheese with ham dish that I make (gluten free elbows of course) and for sandwiches and omelettes later in the week. I will probably use the sweet potatoes to make a casserole tomorrow. Here is my recipe for Ham Salad:

Gluten Free Ham Salad Recipe

3 cups ground cooked ham
2 boiled eggs
1/3 cup sweet pickel relish
2 tablespoons mustard
1 onion, chopped
½ cup mayonaise

Mix all ingredients well. Serve wth crackers, chips, or celery sticks, or as sandwiches.

It takes a lot of work for a couple of hours one morning a week, but it sure does make my life easier during the week. Althought it takes us all week to eat a ham, and it means that we eat it every day that week, we do love ham. It is also very versatile, and easy to cook, and easy to make a gluten free diet work with it. But, next week we’ll have chicken.