Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

Menu Plan Monday – March 3, 2014

by 4 Comments

I am getting back into the swing by hosting the Gluten Free Menu Swap this week.  The theme is “Salad Week.”  We eat a LOT of salad, such as Sesame Chicken Veggie Salad, Simple Arugula Garden Salad, Apple, Bok Choy and Carrot Slaw – Updated ABC Salad, Steak and Potato Salad, Broccoli Salad, Gingered Beef & Broccoli Salad, Tex-Mex Chopped Salad, Honey-Orange Bean and Vegetable Slaw, Corn, Tomato and Onion Salad, Apple Slaw, Cucumber Salad, Honey-Orange Bean and Vegetable Slaw, Chicken Blueberry Mango Salad, Napa Cabbage Slaw, Cilantro Cashew Salad, Rainbow Slaw, Curried Chicken, Cantaloupe and Mango Salad, Red Cabbage Slaw, Fresh Spinach Salad, Kale-idoscope Potato Salad (using kale or dandelion greens), and Papaya and Coconut Chicken Salad. Lately, though we eat salad daily (I’ve been in a mixed greens with dressing and seeds rut) I am getting a bit bored of the standard greens salad. I am craving salads that are hardier with roasted squashes, Brussels sprouts or wilted kale… I would love more salad ideas, especially ones with winter ingredients, so please share your ideas or links in the comments!

Gluten Free Menu Swap-Salad

 

Freezer cooking plan for the week:  Slow Cooker Black Bean Salsa Chicken and Pork Apple Curry with Cauliflower “Rice” will both be making their way into my freezer this week.

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The week’s breakfast options:   Harvest Breakfast Hash and Apple Pie French Toast Casserole.

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.

 

(Watch for a printable shopping list posted later today.)

Monday:  Roasted Fish and Spicy Sweet Potato Fries with Simple Arugula Garden Salad

 

Tuesday:  Beef and Almond Stir Fry over rice

 

Wednesday:   Slow Cooker Black Bean Salsa Chicken with Tex-Mex Chopped Salad

For the freezer:   Make a double batch of Slow Cooker Black Bean Salsa Chicken, 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:  Banana Pancakes and Turkey Sausage with fruit

For the freezer:   Make a double batch of Pork Apple Curry and Cauliflower “Rice”.  While eating dinner, allow second batch to cool.  When dinner is finished, package (curry in one bag and ‘rice’ in a second) freezer safe bags, removing as much air as possible, seal, label and freeze. Bundle both bags together.
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What will everyone else be serving this week?
Melissa from Mom’s Plans had a nasty cold working its way through the house, so she’ll be relying on the slow cooker and freezer to get dinner on the freezer. She is one smart mama! This week she is serving up Slow Cooker Pumpkin Chili (YUM!), Taco Salad, Slow Cooker Goulash, Spaghetti with Meatballs with mixed veggies, Tuna Noodle Casserole, and Saucy Vegetable Beef Soup. I hope everyone feels better soon, Melissa!
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Kimberlee of The Peaceful Mom is serving up a bunch of salad inspiration this week. They are having Delicious Steak Fajitas with Tomato Cucumber Salad, Easy Chicken Stir-Fry, Greek Pasta Salad (gluten free pasta), Fettucini Alfredo (gluten free pasta) and romaine salad, Taco Bowls (Beantastic Taco Meat, tomatoes, lettuce, cheese, sour cream and salsa served on corn chips) with Broccoli Slaw Salad, Baked Potatoes with bacon, steamed broccoli and cheese and salad. Tasty!
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Elisabeth from the Girl Who Couldn’t Eat Anything is planning on having a lovely taco salad this week with mushrooms instead of meat. YUM! For the rest of the week she’ll be having Pancakes and Paleo Pancakes, soup from the freezer (either veggie or chili!), Chicken nuggets/butternut squash nuggets, Tacos (mushroom and ground beef) with taco toppings, Bean Burritos, Broccoli Apple Soup, and Pan cooked Fish with sauce DU JOUR with rice pilaf. Sounds delicious, Elisabeth!
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Heather of Celiac Family has a tasty looking list of salads on her post. I am especially excited to try Berry Fruit Salad, Corn and Black Bean Salad, Seven Layer Salad with Creamy Dill Dressing, and Southwestern Chicken Salad. Thanks for the recipes, Heather! This week she’ll be serving Grilled Chicken with Avocado with Wild Rice Salad with Parmesan Dressing, Pancakes with Tropical Fruit Salad with Poppyseed Dressing, Rotisserie Chicken with Roasted Potatoes and Steamed Broccoli, Pulled Pork with Sweet Potato Fries and Rainbow Apple Salad, Pizza with Spinach Salad, and Parmesan Chicken Nuggets with Red Potato and Green Bean Salad.

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Comments

  1. Hello! We are having Greek Pasta Salad, Egg Salad, Lettuce Wraps, and Salad with Italian Chicken in our menu this week. Here it is: http://thepeacefulmom.com/2014/03/03/gluten-free-weekly-menu-easy-gluten-free-recipes-4/ I love a good arugula garden salad! Thanks for hosting, Kendra with thepeacefulmom.com
    Reply

  2. Such a smart idea to double a recipe and put it in the freezer. I'm trying to do that this week, too. It's a great way to fill the freezer with little effort! Here's our menu plan: http://www.momsplans.com/2014/03/menu-planning-march-2-2014/ Thanks for hosting!
    Reply

  3. I love the salad ideas you posted! I'm going to look through them for some inspiration! Here' s the link to my menus for this week: http://thegirlwhocouldnteatanything.wordpress.com/2014/03/03/menu-plan-monday-march-3rd/ Thanks for hosting!
    Reply

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