Menu Monday – October 7, 2013

by angelaskitchen on October 7, 2013

My son, the Eagle Scout!

I have to boast a little bit.  Or maybe a lot.  :)  My son earned the rank of Eagle Scout last week!  I am one proud Mom.  And, yes, he is a LOT taller than me, but he is will always be my baby.  :)

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Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week.  The theme is “Garlic.”   Garlic is probably one of my favorite seasonings.  I use it is almost every savory dish, and I always say “the more, the merrier” when it comes to garlic.  For a big garlic pop try Slow Cooker Garlic Chicken (yep, it has FORTY cloves of garlic in it!), Pineapple-Garlic Pork ChopsShrimp Pad Thai with BroccoliGluten Free Herbed Garlic Bread.  How much garlic do you like to use?

 

Freezer cooking plan for the week:  Slow Cooker Cassoulet and Crock Pot Fajitas will both be making their way into my freezer this week.

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The week’s breakfast options:   Carrot Cake Pancakes or scrambled eggs with garden veggies and Apple Loaf.

The week’s lunch options:  Turkey and avocado or roast beef with tomato sandwiches made onGluten Free Pumpernickel Bread (I can’t wait to try this new bread recipe from Naomi.  It  looks amazing!), veggies and fruit.

 

Cassoulet, Slow Cooker

Gluten Free Dairy Free Thousand Island DressingGluten Free Dairy Free Cauliflower "Rice"/Riced Cauliflower

 

 

(printable grocery list up later today) 

 

 

Monday:  Slow Cooker Cassoulet with Gluten Free Herbed Garlic Bread

 

For the freezer:   Make a double batch of Slow Cooker Cassoulet, one batch for dinner and one for the freezer.  While putting ingredients for one batch in slow cooker, put the ingredients into a gallon sized freezer bag.  Mix ingredients around, remove as much air as possible, seal, label and freeze.

 

Tuesday:  Shrimp Pad Thai with Broccoli

 

Wednesday:   Crock Pot Fajitas on GF Flour-style Tortillas with all the fixin’s and a mixed green salad with dairy free Thousand Island Dressing

For the freezer:   Make a double batch of Crock Pot Fajitas, one batch for dinner and one for the freezer.  While putting ingredients for one batch in slow cooker, put the ingredients into a gallon sized freezer bag.  Mix ingredients around, remove as much air as possible, seal, label and freeze.

 

Thursday:  Slow Cooker Garlic Chicken (40 cloves, baby!) with“Riced” Cauliflower

Friday:  Taco Pizza with spinach salad and left over Thousand Island Dressing

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!

{ 2 comments… read them below or add one }

Heather @CeliacFamily October 7, 2013 at 10:40 am

Congrats to your son! We’re still in the Webelos ranks at my house. :)

Reply

Amanda @ Gluten Free Detroit Metro October 10, 2013 at 11:02 am

I’m so excited at the thought of 40 clove chicken! I also want to try my hand at that pumpernickel bread. I’m missing a few ingredients so it will have to wait.

How are the gf flour tortillas? Do they break or are they flexible? We use corn right now.

Reply

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