Menu Plan Monday – June 6, 2011

by angelaskitchen on June 6, 2011

The kids just have three days left of school.  Woo!  We are counting down.  Of course, that means we have had track and field day, a field trip to the zoo, and other fun times.  Hope you have been having as much fun as I have!

Cheryl of Gluten Free Goodness is hosting the Gluten Free Menu Swap this week.  If you would like to host the swap for a week, be sure to let Cheryl know.

Monday:Dance lesson/Boy Scout meeting Veggie Frittata and Salad


Tuesday: My hubby’s birthday/soccer practice

General Tso Chicken with Bok Choy and Cashews over Rice and Rocky Road Brownies

 

Wednesday:  My birthday/Last Day of School!!  Woo-hoo!!/Dance Dress Rehearsal part 1/soccer practice

Stuffed Burgers with Mexi-cali Filling, avocado, and Apple, Bok Choy and Carrot Slaw , Angel Food Cake with Strawberries


Thursday: Dance Dress Rehearsal part 2/Mommy to GF MN Food Blogger Event (Yay!)

Slow Cooker Pulled Pork Sandwiches on GF Hamburger buns and Red Cabbage Slaw

 

Friday: Bake breakfast cookies/Dance Recital

Corn Dogs and Spinach Salad


Stuffed Burgers Three WaysServes 8

2 pounds ground beef, turkey, chicken, pork (or a mixture)

1 clove minced garlic

1/2 teaspoon ground pepper

Filling of choice (see below)

 

Mix garlic and pepper into meat.  Divide meat into 16 pieces.  Flatten 8 portions into thin patties.  Place about 2 tablespoon of filling of choice in the center of each patty.  Flatten the 8 remaining pieces into thin patties. Carefully place each patty on top of the patty with the filling.  Seal the edges of the patties sealing the filling into the patty.  Cook in skillet or on grill as you prefer.

Greek filling: 1/3 cup chopped sun-dried tomatoes, 1/4 cup finely minced red onion, 1/4 cup finely chopped pitted kalamata olives, 2 tablespoons finely mince fresh basil, 1/2 teaspoon red wine vinegar, 1/2 teaspoon olive oil, and 1/4 teaspoon dried oregano (or 1 teaspoon fresh).

Mediterranean Filling: In a bowl combine 1/4 cup gluten & dairy free mayonnaise, 1/4 cup finely minced fresh spinach, 1/4 cup thinly sliced green onion, 1/4 cup finely chopped black pitted olives, and 2 cloves minced roasted garlic.

Mexi-cali filling: In a bowl mix 1/4 cup finely chopped seeded tomato, 1/4 cup finely minced and seeded jalapeno chili pepper, 1/4 cup finely minced fresh cilantro, 1/4 cup thinly sliced green onion, and 1/4 teaspoon ground cumin.

 

This will also be linked to Menu Plan Monday.

{ 1 comment… read it below or add one }

Cheryl Harris June 6, 2011 at 6:51 pm

yay for almost freedom! Pulled pork BBQ sandwiches are one of DH’s favorites.

Have a great week, and I’d love to have you host next week! Let me know your ingredient

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