Menu Plan Monday – March 3, 2014
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.
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
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
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:
Thanks for hosting!
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:
Thanks for hosting!
Funny that you’re wanting winter salads; I’m looking forward to some springtime salads! 🙂 http://celiacfamily.com/?p=9151