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 SaladSimple Arugula Garden SaladApple, Bok Choy and Carrot Slaw – Updated ABC SaladSteak and Potato SaladBroccoli SaladGingered Beef & Broccoli SaladTex-Mex Chopped SaladHoney-Orange Bean and Vegetable SlawCorn, Tomato and Onion SaladApple SlawCucumber SaladHoney-Orange Bean and Vegetable SlawChicken Blueberry Mango SaladNapa Cabbage SlawCilantro Cashew SaladRainbow SlawCurried Chicken, Cantaloupe and Mango SaladRed Cabbage SlawFresh Spinach SaladKale-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

Friday:  Pork Apple Curry over Cauliflower “Rice”
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 GoulashSpaghetti with Meatballs with mixed veggies, Tuna Noodle Casserole, and Saucy Vegetable Beef Soup. I hope everyone feels better soon, Melissa!
Kimberlee of The Peaceful Mom is serving up a bunch of salad inspiration this week. They are having Delicious Steak Fajitas with Tomato Cucumber SaladEasy 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 SaladBaked Potatoes with bacon, steamed broccoli and cheese and salad. Tasty!
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 BurritosBroccoli Apple Soup, and Pan cooked Fish with sauce DU JOUR with rice pilaf. Sounds delicious, Elisabeth!
Heather of Celiac Family has a tasty looking list of salads on her post. I am especially excited to try Berry Fruit SaladCorn and Black Bean SaladSeven 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 DressingPancakes 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.