Whew! Better late than never, right? Sorry about getting my menu plan up late this week. I had it posted bight and early Monday morning at Start Gluten Free, but after the weekend blew up, it never made it over to my blog… (oops!) Every time I think my schedule is loosening up, something else comes along to fill it back up. I must be a mom, huh? 😉 Any-hoo, let’s get to my menu plan, shall we? No matter how crazy a week can get, a menu plan always saves my sanity when it is time for dinner.
Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week. The theme is “Broccolini.” I don’t use it as much as I’ld like, and when I do it is usually to replace broccoli or asparagus. I do have one recipe developed with broccolini that is quick to cook up and that I really love, Chicken Sausage Broccolini Quinoa. Do you serve broccolini?
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.
For the freezer: Make a double batch of Chicken Broccoli Casserole, one batch for dinner and one for the freezer. While one is baking for dinner, wrap the second, removing as much air as possible, seal, label and freeze.
For the freezer: Make a double batch of Enchilada Meatballs, one batch for dinner and one for the freezer. While dinner is cooling, allow second batch to cool, wrap well, removing as much air as possible, label and freeze.
Wednesday: Chicken Sausage Broccolini Quinoa
Thursday: Twice Baked Spinach Mushroom Garlic Stuffed Potatoes(from the freezer) and Corn, Tomato and Onion Salad