I am so excited to be hosting the Gluten Free Menu Swap this week here at Angela’s Kitchen. The theme this week is Family Favorites. My menu has several of my family’s favorite meals, but other requests I get over at meal time are for Chicken Thai Pizza, Burgundy Mushroom Stew, Chicken Mango Curry, Carrot Cake Pancakes, Chicken (or Turkey) Wild Rice Soup, and Taco Chili. What is your family’s tried-and-true favorite recipes?
The week’s lunch options: Sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.
For the freezer: Make a double batch of Rainbow Quiche, one batch for dinner and one for the freezer. While eating dinner, allow second batch to cool. After dinner, slice quiche and package in individual containers for breakfasts. Remove as much air as possible, seal, label and freeze.
Wednesday: Chicken, Noodle and Grape Salad with sliced tomatoes and cucumbers
Thursday: Fish Tacos and Red Cabbage Slaw and melon
Elisabeth from The Girl Who Couldn’t Eat Anything posted a pic on her menu of Raw, Vegan Vanilla Chia Seed Pudding that rocked my world. I have it on my list for a fun weekend treat to make SOON! Mmmmm…. This week she’ll be serving Shrimp and Corn quesadillas, Spaghetti and meatball bake (using lentil meatballs for her), Paleo pancakes, Grilled cheese, Dijon Broccoli rice bowl from “Happy Herbivore”, Potato Chip Fish with remoulade sauce and rice pilaf, and Pizza with salad.
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!