Archive for April, 2012

The spring weather is warming up, and it is time to Get Your Grill On! That is the theme for this week’s Gluten-Free Menu Swap. Be sure to visit Angela’s Kitchen for the roundup of meal plans.

Looks like it’s going to be plenty warm for grilling outdoors this week. And, if the rain rolls in, I’ll pull out my Cast-Iron Grill Pan to grill on the cook top. Most of the meals I grill are pretty simple: Burgers, steaks, marinated flank steak, chicken breasts, potato slices, corn on the cob, etc. I’ll be checking out ideas from everyone else just to change things up a bit.

And I can’t forget the salads to go with the meals: potato salad, corn and black bean salad, cold wild rice salad, tropical black bean salad, etc.

Celiac Family’s Menu This Week:

Tropical Fruit Salad

Beef Kabobs

Rainbow Apple Salad

Monday -  French Toast served with Tropical Fruit Salad

TuesdayGrilled Beef Kabobs served with Brown Rice

Wednesday - Pulled Pork Sandwiches served with Rainbow Apple Salad

ThursdayTuscan Chicken served with green beans

Friday - Grilled Burgers served with corn on the cob and French fries

Saturday - Chicken Teriyaki served with Rice and Broccoli

Sunday – Leftover Buffet

Want to join Gluten-Free Menu Swap?

Need more menu ideas?

  • Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.

 

Categories : Menu Plan
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Apr
23

Menu Plan April 23 – Mint

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It is definitely feeling like spring around here. This month has been a mix of hot days, cool days, rainy days, and then warm days again. My plants are loving it! The kids and I have scattered flower seeds that have begun sprouting. And the mint…well, mint comes back strong every spring, and this is no different. The kids are already anxious to cut off some mint leaves to put into our tea and lemonade. My husband has even started making refreshing mojitos.

This week’s theme for the Gluten-Free Menu Swap is Mint. I’m adding some fresh mint to my Berry Fruit Salad this week, as well as making Cheryl’s Lemony Mint Quinoa. I’m anxious to hear how others use mint in their recipes. Other than the fresh mint I’m getting out of my garden, my monther-in-law started me on a love affair with Andes mint chips. She made some gluten-free brownies that she topped with Andes Chocolate Mint Baking Chips that she let melt on top of the brownies. They were so delicious that I went out and bought the chips myself to top ice cream, too. For more ideas of including mint in your meals, check out the roundup of gluten-free menus below.

Celiac Family’s Menu This Week:

Chicken Tacos

Berry Fruit Salad

Red Potato/Green Bean Salad

Monday -  Traditional ground beef and bean chili for this chilly, rainy day. Serving with cornbread muffins.

TuesdayChicken Tacos with avocado, tomatoes, lettuce, onion, etc.

Wednesday - Soup and Sandwich night served with a fresh Berry Salad with mint chiffonade

Thursday – Grilled Steaks served with Red Potato and Green Bean Salad

Friday - Broiled Tilapia served with Cheryl’s Lemony Mint Quinoa

Saturday - Eating out for my daughter’s birthday.

Sunday – Leftover Buffet

Gluten Free Menu Swap Roundup

Cheryl at Gluten Free Goodness is joining us this week. She says she doesn’t have any mint in her garden, but will be using basil and other herbs from the mint family in her Beef Stew this week. Also on her menu this week is a Pineapple, Chicken, and Broccoli dish and Salmon on Baby Greens with herbs.

Paige at Not Missing a Thing! is starting her week with a couple recipes that she knows her family enjoys: Quinoa Indian Chicken and Salad Dressing Chicken and Brown Rice. She is also trying some new recipes this week. Ground Beef Goulash, Crockpot Ginger Beef with Onions, and Slow Cooker Chinese Orange Chicken round out her family’s menu this week.

Angela at Angela’s Kitchen puts fresh mint in her Ginger Pear Mint Iced Tea, but doesn’t have enough to harvest, yet. But no mint is needed for her flavorful menu this week: Salsa Burgers, Slow Cooker Pot Roast, Chicken Bok Choy and Cashew Stir Fry, Ginger Sweet Potato Chicken Bake, and Enchilada Meatballs.

Wendy at Celiacs in the House used mint in several dishes last week that she tried from Carol’s new cookbook Simply… Gluten-Free Quick Meals. She used mint in recipes for Peas, Asian Ragu, and Mango Sticky Rice. This week, Wendy is trying Carol’s recipe for Chicken Adobo in the slow cooker and Bean and Veggie Chili. You’ll also find Shepherd’s Pie, Turkey Meatballs, Salmon Cakes, and more on Wendy’s menu this week.

Debbi at Debbi Does Dinner Healthy & Low Calorie has a menu of gluten-free meals all with recipe links to a variety of different  sites. This week, she’s eating Egg Roll Stir Fry, Tuscan Chicken, Caramelized Carrot Risotto, Rice Casserole with Bacon and Spinach, Spaghetti Squash and more!

Thanks for joining us this week for the menu swap. Join us next week at Angela’s Kitchen, where we’ll be sharing ideas for cooking our meals on the Grill (fire, barbecue, barbie, etc.).

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, email your menu link to celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
  • Next week’s theme will be “Get Your Grill On” at Angela’s Kitchen.
  • The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.

Need more menu ideas?

  • Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.

 

Categories : Menu Plan
Comments (5)
Apr
16

Menu Plan April 16 – Garlic

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The theme for this week’s Gluten-Free Menu Swap is another favorite at our house – Garlic. Wendy is writing the roundup for it at Celiacs in the House.

I love the smell of garlic cooking in the kitchen, and it is present in a lot of our meals. I typically double the amount of garlic called for in a recipe. I use it in marinades, sauces, spicy dishes, and not so spicy dishes. This week, it will be in our Shrimp Pasta, Baked Salmon, and Chicken Vindaloo. And if you seem to have an abundance of garlic, you should try Stephanie’s slow-cooker 40-Clove Garlic Chicken.

Celiac Family’s Menu This Week:

Garlic Shrimp Pasta

Baked Salmon

Tropical Black Bean Salad

Monday -  BLT sandwiches served with corn and spinach

TuesdayEasy Garlic Shrimp Pasta served with steamed broccoli

Wednesday - Hamburgers served with sweet potato fries and green beans

ThursdayBaked Salmon with a Balsamic Glaze served with rice and asparagus

Friday - Corn Dog Muffins served with Tropical Black Bean Salad

Saturday - Chicken Vindaloo served with Basmati Rice

Sunday – Leftover Buffet

Want to join Gluten-Free Menu Swap?

Need more menu ideas?

  • Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.

 

Categories : Menu Plan
Comments (3)
Apr
09

Menu Plan April 9 – Avocado

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I hope everyone had a nice weekend. We had a fun Easter celebration with family, a good spring break, and now are ready to get back to our regular schedule. Well…I am ready to get back to it. And I’m starting with a menu plan.

This week’s theme for the Gluten-Free Menu Swap is Avocado. Since taking dairy out of my diet, I seem to be using avocado more often. I find that avocado slices can be a good substitute for cheese when I feel like my sandwich or salad is missing a little flavor. And apparently, I’m not the only one: I found this great nutritional comparison of a few slices of avocado with a couple TBSP of butter and a slice of cheddar. The California Avocados website also has some interesting recipes, including desserts which I’ve never really considered for avocados.

Thinking about all the hard-boiled, and colored Easter eggs I have in my refrigerator, I’m planning on making egg salad sandwiches with slices of avocado this week. I also like to make up guacamole frequently. I may spread it on sandwiches or add it to a plate of chips with tomatoes and refried beans. Can I call that nachos if it doesn’t have cheese on it? Pizza with fresh slices of avocado, Avocado Salsa, or just half an avocado with a scoop of salsa in the middle…it all sounds good to me. For more ideas of including avocados in your meals, check out the roundup of gluten-free menus below.

Avocado Salsa

Chicken Pizza w/Avocado

Nachos with Guacamole

Celiac Family’s Menu This Week:

Monday -  Starting out this week with Easter meal leftovers! Ham, Potato and Green Bean Salad, etc.

Tuesday – Beef and Broccoli Stir-Fry. We didn’t get to eat this last week, so I’ll try again this week.

Wednesday - Egg Salad Sandwiches with avocado slices served with a fresh Berry Salad

Thursday – California Chicken (grilled chicken breasts with slices of Monterey cheese (for some) and avocado) served with twice-baked potatoes

Friday - Chicken Taquitos (with slow-cooked shredded chicken) served with a Corn and Black Bean Salad and Guacamole

Saturday - Baked Chicken Nuggets, steamed green beans, and French fries

Sunday – Leftover Buffet

Gluten Free Menu Swap Roundup

Wendy and her family at Celiacs in the House indulged in avocados over the last few weeks when she found them on sale. She made lots of guacamole that she added to tacos, omelets, and salads, including an Avocado and Grapefruit Salad from Elizabeth Barbone’s new cookbook. Wendy even made a raw chocolate pudding with avocados! This week, her menu includes Stuffed Baked Potatoes, Grilled Chicken Thighs, Beef and Black Bean Tacos, Turkey Meatloaf, and more.

Renee at Beyond Rice and Tofu says she didn’t grow up eating avocados, but has learned to love them as an adult. She likes to eat them mashed and spread on a piece of toast or in a wrap with a little balsamic dressing. This week, she’ll be eating avocados with Savory Pinto Beans. Also on her menu this week is Chickpea Picatta, Curried Tofu, Creamy and Light Macaroni and Cheese, and Curried Lentils with Paneer.

Samantha at So Simply Good is another fan of avocados. She likes to eat it diced with chicken salad, sliced on burgers, blended into smoothies, mashed in guacamole, or just raw with salt and pepper. On her menu this week is Kale, Olive and Ham frittata from Eat Like a Dinosaur, Balsamic and Onion Pot Roast, Pork and Cabbage Stir Fry, Primal Chicken Tikka Masala, and even more yummy meals.

Angela at Angela’s Kitchen also finds the creaminess of avocados to be a good substitute for cheese, sour cream, and other dairy products. Like Wendy, Angela likes to use avocado in chocolate pudding. On her menu this week is Glazed Chicken Breasts, Pizza, GF Wrap Sandwiches, Nachos, and Hamburgers.

Emily at Our Frugal Happy Life isn’t eating avocados this week. However, her meal plan does have some tasty gluten-free meals planned:  Carnitas, Cheeseburger Meatloaf, Roasted Potatoes, and Baked Creamy Chicken Taquitos.

Debbi at Debbi Does Dinner…Healthy and Low Calorie has a flavorful menu planned this week. I don’t see avocado on the menu, but you could easily add it to her Asian Broccoli Slaw Turkey Wrap or the Chickpea Salad Wrap on her menu. She will also be making Garlic Cheddar Chicken, Bacon Butternut Risotto, slow-cooked Orange Chicken, and more.

Thanks to everyone who joined us this week. Check the schedule later this week as it is updated with the upcoming themes. 

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, email your menu link to celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
  • Next week’s them is still being determined, but will be updated soon.
  • The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.

Need more menu ideas?

  • Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.

 

Categories : Menu Plan
Comments (9)
Apr
02

Menu Plan April 2 – Easter

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It’s Spring Break at my house this week. The kids are out of school and my husband is home, too! It’s busy, busy, busy, so let me get right to it. The theme for this week’s Gluten-Free Menu Swap is Easter, and it’s being hosted by Angela at Angela’s Kitchen.

I’m looking forward to hosting the Easter meal and celebration at my house this week. We’ll have an egg hunt for the kids and a holiday meal that will probably have more food than we can eat at one meal. For the meal, we’ll have a HoneyBaked Ham, Red Potato and Green Bean Salad, Carrot Cupcakes with Cream Cheese Frosting, and Chocolate Chip Cookie Baskets with Chocolate Eggs. Other family members joining us will fill in the menu with appetizers, salads, and some additional favorite dishes. For more ideas of gluten-free dishes to serve at holiday meals, visit the roundup at Angela’s Kitchen this week.

Red Potato, Green Bean Salad

Carrot Cake Cupcakes

Eggs in a Cookie Basket

Celiac Family’s Menu This Week:

Monday -  Burgers served with Roasted Brussels Sprouts and Corn on the Cob

TuesdayEating Out

Wednesday -  Corn Dog Muffins served with Tropical Fruit Salad

ThursdayBaked Parmesan Chicken Nuggets served with French Fries

Friday - Marinated Beef Strips and Broccoli Stir-Fried and served over rice

Saturday - Leftover Buffet

Sunday – Easter Meal: HoneyBaked Ham, Red Potato and Green Bean Salad, Carrot Cupcakes with Cream Cheese Frosting, and Chocolate Chip Cookie Baskets with Chocolate Eggs, plus maybe a Spinach Salad, Deviled Eggs, Roasted Vegetables, etc.

Want to join Gluten-Free Menu Swap?

Need more menu ideas?

  • Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.

 

Categories : Menu Plan
Comments (5)