Happy Monday! I hope everyone had a great weekend. Mine especially wonderful because my son came home for the summer just in time for Mother’s Day. Woo-hoo!

This week I am hosting the Gluten Free Menu Swap. The theme for the week is one of my favorite herbs, Dill. Of course, pickles (yum-yum!) are a big way we nibble on dill, but we also like it with fish, in white bean dip and added to mixed green salads. How do you serve dill?

Black Bean & Veggie Pizza

gluten free slow cooker chicken legsConfetti Tilapia Packets WMSeasoned Green Beans

Monday: Black Bean and Veggie Pizza and Apple, Bok Choy and Carrot Slaw

Tuesday: Slow Cooker Chicken Legs, Kale-idoscope Potato Salad and mixed greens salad

Wednesday: Spinach Hamburgers with cucumber & dairy free yogurt sauce and stir-fried zucchini

Thursday: Chicken Satay Skewers and sesame snow peas

Friday: Confetti Tilapia Packets and Seasoned Green Beans


What is everyone else serving up this week?

Heather of Celiac Family is serving up some dill-tastic meals this week: Baked Salmon and Spring Asparagus with Mustard Dill Sauce, Chicken TacosSeven-Layer Salad with Creamy Dill Dressing and Fresh Dill Casserole Bread, Garlic Shrimp and Kale Pasta with Dill Pesto, and Grilled Flank Steak with Lemon & Dill Tiny Taters. So YUM!

This menu is also linked up at Menu Plan Monday at Organized Junkie.