Menu Monday – October 21, 2013

by angelaskitchen on October 21, 2013

Gluten Free Menu Swap - Mushrooms

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 MarsalaCrustless Breakfast QuicheSavory Buckwheat Crepes with Roasted Sweet Potato, Mushroom and Kale FillingTurkey StroganoffSquash and Kale PizzaLemon Garlic MushroomsLemon Tilapia with Spinach and MushroomsRoasted Veggie StockBurgundy Mushroom StewTuna Noodle and Veggie CasseroleCod in Green Tea Broth with QuinoaBroccoli CasseroleUltimate Beef StroganoffAlmond Quinoa with AsparagusGinger-Beef Stir FryGreen 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?

 

Freezer cooking plan for the week:  Crock Pot Chicken Cacciatore and Ultimate Beef Stroganoff will both be making their way into my freezer this week.

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The week’s breakfast options:   Walking Breakfast Muffins and Apple Pie French Toast Casserole.

The week’s lunch options:  Pepperoni Pizza Muffins and Turkey and avocado or roast beef with tomato sandwiches made on Gluten Free Swedish “Rye” Bread, veggies and fruit.

Burgundy mushroom stew-thumbnailGluten Free Dairy Free Supreme PizzaGluten Free Dairy Free Slow Cooker Chicken Cacciatore

 

Printable grocery list for this week’s dinners.

 

Monday:  Burgundy Mushroom Stew with Gluten Free Bavarian Pretzel Sandwich Rolls (Hello, October-fest!)

 

Tuesday:  Supreme Pizza (from the freezer) with a mixed green salad and Dairy Free Ranch Dressing

 

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.

{ 4 comments… read them below or add one }

Heather @CeliacFamily October 21, 2013 at 10:49 am

So, does your daughter pick out the mushrooms? I love the thought of a nice, warm twice baked potato. Never seems to be enough time during the week, but maybe I can make them this weekend.
Have a great week!

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angelaskitchen October 21, 2013 at 7:51 pm

She picks out every scrap of mushrooms and puts them on my plate. Little stinker… But I guess it is more for me! Those potatoes are awesome. Total comfort food. So good!

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Jenny October 21, 2013 at 7:03 pm

Hi Angela,
The link for Apple Pie French Toast Casserole comes up to the Walking Breakfast recipe. Can I find it somewhere else on your blog? Thanks.

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angelaskitchen October 21, 2013 at 7:49 pm

Thanks for the heads up! The link to the Apple Pie French Toast Casserole should be fixed now. Thanks so much for letting me know! That comes from doing to many things as once- LOL!

http://angelaskitchen.com/2007/10/04/gluten-free-dairy-free-apple-pie-french-toast-casserole/

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