Heather at Celiac Family will be hosting the Gluten Free Menu Swap this week. “Persimmon” is the theme this week. Honestly, we don’t eat a lot of persimmons around here. Not sure why, they just don’t come up on my radar that often. So, I can’t wait to see some ideas others in the roundup have. I think a persimmon syrup or jam might be fun to explore… I also saw this vibrant Winter Harvest Fruit Salad that we’ll be trying this week. What is your favorite way to eat persimmons? I would love to hear your ideas! I need some inspiration from you.
Freezer cooking plan for the week: Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes and Balsamic and Sun Dried Tomato Burgers with Caramelized Onions will both be making their way into my freezer this week.
The week’s lunch options: Turkey and avocado or roast beef with fresh spinach or baby kale sandwiches made on Gluten Free Swedish “Rye” Bread, veggies and fruit.
Wednesday: Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes served with a mixed greens salad topped with Italian Dressing
For the freezer: Make a double batch of Slow Cooker Orange Chicken with Winter Squash and Sweet Potatoes, one batch for dinner and one for the freezer. While putting ingredients for one batch in slow cooker, put the ingredients for a second into a gallon sized freezer bag. Mix ingredients around, remove as much air as possible, seal, label and freeze.
Thursday: Shrimp Pad Thai with Broccoli