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!
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.)
Tuesday: Beef and Almond Stir Fry over rice
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.