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!
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?
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
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!