This past week was crazy-busy… After an AMAZING time at the Food and Wine Conference, my plane home was delayed due to some sort of mechanical issue with the air-conditioning. That meant I would miss my connecting fight home – the last flight home that night. The airline found new flights for the next afternoon, so I didn’t get home until almost a full day later than expected. On the plus side, I met some nice people I wouldn’t have otherwise. On the downside, besides missing my kiddos terribly, it took all week for me to catch up on the one day I lost. Weird how that works…
Last week was also the end of the soccer season for my youngest. It’s been fun to watch them come together as a team this summer and see their skills and confidence grow! The Girl Scout troop also had an overnight at Sea Life where we slept in the jellyfish room and had a behind the scenes tour. Hmm… maybe all that extra fun is why I was having trouble catching up-LOL!
This week I don’t have a lot planned, except to get a few things cooked and put into the freezer. I would especially like to get some breakfasts stashed. With only a month (where did the summer go?) before school starts I also need to start thinking about what I would like to make to have on hand for lunches and busy school nights and get some of those going. What do you do to help make getting dinner on the table a bit easier on busy weeknights?
This week I’m hosting the Gluten Free Menu Swap. The theme all month has been American Foods. This week is one of my faves: Tex-Mex. So much Tex-Mex is naturally gluten free, or easily adaptable, and dairy can easily be replaced or skipped. Try using avocados to top tacos and fajitas instead of cheese. So good! I have a ridiculous number of Tex-Mex recipes here on the blog, but my family’s favorites (besides any kind of taco, nacho or taco salad combination) are Enchilada Meatballs and Pumpkin Enchiladas. What is your favorite Tex-Mex dish?
Tuesday: Taco Salad with Avocado-Lime Dressing and berries and cucumber slices
Wednesday: Ground Turkey and Veggie Tortilla Casserole with mixed green salad
Friday: Broiled Pork Tacos with all the fixings and a salad
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Gluten Free Menu Swap… What’s on our plates this week?
Heather of Celiac Family has a delicious menu featuring Slow-Cooked Chicken for Tacos with Avocado Salsa, Pizza with Spinach Salad, Rice Bowls with leftover chicken and a Corn and Black Bean Salad (we’ve made this dish-it is DELICIOUS!), Grilled Hamburgers or Steaks with Grilled Squash and Tomatoes, Hawaiian Shredded Pork, and Steak Fajitas with onions and peppers on corn tortillas. Thanks for sharing it with us, Heather!
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Leave a comment or send me an email if you have a gluten free menu you would like to add to the Gluten Free Swap round-up. I can’t wait to see what everyone else is dishing up.