Menu Plan Monday – July 29, 2013

My menu plan is now sponsored by the great people over at Better Batter Flour.  The menus will also be published at Start Gluten Free, an online resource made to welcome people into the gluten free living community and help them not feel overwhelmed by new dietary restrictions.  I am thrilled to be a small part of this vibrant community!  Stop by and say “Hi!”

Heather is hosting the Gluten Free Menu Swap this week over at Celiac Family.  The theme is Green Beans.  Yummy!  I adore those little pods of goodness.  We’ll often just munch on them straight from the garden or farmer’s market bag, but I also like to serve them in stir fries, steamed,  in Kale-idoscope Potato Salad, Seasoned Green Beans, in Chicken and Vegetable Curry orChicken Mango Curry, Freezer Beef Stew, Tilapia & Summer Vegetable Packets and, of course,Green Bean Casserole.  What is your favorite way to serve up green beans?

Freezer cooking plan for the week:  Slow Cooker Pulled Pork and Teriyaki burgers will both be making their way into my freezer this week.

The week’s breakfast options:  Blueberry Muffins, Chocolate Zucchini Bread, scrambled eggs with garden veggies, and melon.

The week’s lunch options:  Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.

Printable grocery list for this week’s dinners.

Monday:  Rainbow Quiche with Simple Arugula Garden Salad

Tuesday:  Slow Cooker Pulled Pork on Texas Roadhouse Roll Clones (make a double batch and save to extras for tomorrow’s dinner) and Rainbow Slaw

For the freezer:   Make a double batch of Slow Cooker Pulled Pork, one for dinner, and one for the freezer.  Allow second batch to cool while eating dinner.  After dinner, package second batch in a gallon sized freezer bag, removing as much air as possible, seal, label and freeze.

Wednesday:   Pizza Joes on Texas Roadhouse Roll Clones (leftover from Tuesday night) with zucchini sticks dipped in Dairy Free Ranch Dip

Thursday:  Roasted fish and tomatoes and olives and steamed broccoli 

For the freezer:   Make a double batch of Teriyaki burgers, one batch for dinner and one for the freezer.  While eating dinner, place the patties from the second batch on a baking sheet lined with plastic wrap, then into the coldest part of the freezer.  After dinner when burgers are frozen solid, place into a gallon sized freezer bag, removing as much air as possible, then seal, label and freeze.

Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.