Menu Monday – September 16, 2013

by angelaskitchen on September 16, 2013

 

Gluten Free Menu Swap-olive

Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  The theme is “Olives” this week.  I love olives, especially stuffed with garlic.  :)  I have also serve them on nachos and tacos, Black Bean and Veggie PizzaBraised Mediterranean Chicken, Dairy Free Seven Layer Dip, Eggplant Caponata, Veggie Tortilla Pinwheels, Supreme Pizza and in Sweet Bell Pepper Salad.  How do you serve olives?

 

Freezer cooking plan for the week:  Apple French Toast Casserole and Tuna Noodle & Vegetable Casserole will both be making their way into my freezer this week.

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The week’s breakfast options:  Cinnamon Apple WafflesRainbow Quiche,  scrambled eggs with garden veggies, and melon.

The week’s lunch options:  Turkey with tomato or almond butter with banana sandwiches made with Gluten Free Wholesome Multi-Seed Bread, veggies and fruit.

Gluten Free Dairy Free Cinnamon Apple WafflesGluten Free Dairy Free Broiled Pork or Chicken TacosGluten Free Dairy Free Turkey Sausage

 

Printable grocery list for this week’s dinners.

 

 

Monday:  Mom volunteer in school library and in math class/boy and girl CC practice/dance class

Chicken Pad Thai with Stir-Fried Bok Choy

 

Tuesday:  mom works/boys and girls CC practice/piano lessons

Apple French Toast Casserole with Turkey Sausage

For the freezer:   Make a double batch of Apple French Toast Casserole, one batch for dinner and one for the freezer.  While eating dinner, allow second batch to cool.  After dinner, slice casserole and package in individual containers for breakfasts.  Remove as much air as possible, seal, label and freeze. 

 

Wednesday:   mom works/boys and girls CC practice/drama group & youth group

Broiled Pork Tacos with Gluten Free Flour Tortillas and Red Cabbage Slaw

 

Thursday:  boys and girls CC practice/Girl Scout meeting

Mediterranean Chicken with Basic Quinoa and mixed greens salad

 

Friday:  boys and girls CC practice 
For the freezer:   Make a double batch of Tuna Noodle & Vegetable Casserole, one batch for dinner and one for the freezer.  After assembling the second, but before baking, wrap well, removing as much air as possible, label and freeze.
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Need more menu planning inspiration?  Head over  for Menu Plan Monday at Organized Junkie.

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!

{ 1 comment… read it below or add one }

Heather @CeliacFamily September 16, 2013 at 12:49 pm

Oooh, I love garlic-stuffed olives, too!
I don’t know which I want to make first, your French Toast Casserole or the Mediterranean Chicken. Yum, yum, yum!

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