Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week. The theme is “Mushrooms.” I know not everyone likes mushrooms (my youngest thinks they are too “wiggly”), but I do so very much. Back in our vegan days a nice big portabella mushroom brushed with garlic olive oil and grilled made the best meat stand in. Yummy! I like them on salads, cooked with caramelized onions on a burger, steak or a nice baked potato, added to pizzas and sautéed with kale in my scrambled eggs. Other things I serve mushrooms in are Chicken Marsala, Crustless Breakfast Quiche, Savory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale Filling, Turkey Stroganoff, Squash and Kale Pizza, Lemon Garlic Mushrooms, Lemon Tilapia with Spinach and Mushrooms, Roasted Veggie Stock, Burgundy Mushroom Stew, Tuna Noodle and Veggie Casserole, Cod in Green Tea Broth with Quinoa, Broccoli Casserole, Ultimate Beef Stroganoff, Almond Quinoa with Asparagus, Ginger-Beef Stir Fry, Green Bean Casserole with a fancy dairy free Cream of Mushroom Soup, and Twice Baked Spinach Mushroom Garlic Stuffed Potatoes to name a few. So, do you like mushrooms? Or are they not your fav?
Wednesday: Crock Pot Chicken Cacciatore
For the freezer: Make a double batch of Crock Pot Chicken Cacciatore, 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: Lemon Tilapia with Spinach and Mushrooms
For the freezer: Make a double batch of Ultimate Beef Stroganoff, one batch for dinner and one for the freezer. While assembling one for dinner, make another for the freezer. Wrap and seal well, label and freeze.