Apr
06

Menu Plan Apr. 5

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This week’s Gluten-Free Menu Swap is being hosted at Angela’s Kitchen. Angela’s theme ingredient this week is coconut. My husband and I have never been big fans of shredded coconut. However, I have been using coconut milk in recipes recently. Since I have trouble with lactose, I’ve been trying to use it to replace milk in some of our recipes. So far, we have both liked the switch. I have used it in Chicken Tikka Masala to replace the cream, and most recently in my dairy-free recipe for Chocolate Creme Brulee. Both yielded very good results.

For more gluten-free recipes, be sure to visit Angela’s Kitchen to see what other gluten-free friends are making for dinner this week. She and others have more ideas for incorporating coconut into recipes!

Next week, I’ll be hosting the Gluten-Free Menu Swap with eggs as the theme ingredient. So come on back on Monday to link up your menus, share a recipe, or just see what we’re cooking with eggs. Thanks to Cheryl of Gluten Free Goodness for continuing to organize this fun and helpful event. If you’d like to find out more about the Gluten Free Menu Swap, host future events, or check out past round-ups, visit the current GF Menu Swap headquarters on her site.

Celiac Family’s Menu This Week:

Monday – Tri-tip Roast
We are still enjoying time with family. My sister graciously offered to convert her dinner recipes to make it gluten-free for us. She made a wonderful roast with vegetables and Betty Crocker gluten-free brownies for dessert.

Tuesday – Easy Garlic Shrimp Pasta
Some nights are just calling for a quick and easy recipe. Shrimp is quickly sauteed with butter and garlic and served over rice noodles. Serving with roasted asparagus.

Wednesday – Rotisserie Chicken
Another busy night, so I’ll be picking up a rotisserie chicken for dinner and serving with steamed broccoli.

Thursday – Parmesan Chicken Nuggets
Chicken breasts cut into bite-size pieces and breaded with gluten-free bread crumbs and grated Parmesan, then baked. Serving with French fries and a tossed green salad.

Friday – Baked Salmon with a Balsamic Glaze
Baking salmon with a glaze made of balsamic vinegar and garlic. Serving with rice and leftover asparagus.

Saturday – Pupusas and Spicy Slaw
I think it’s time to make pupusas again. I’ll be filling them with refried beans and cheese, and serving with spicy slaw.

Sunday – Leftover Buffet
Last chance to eat up what’s left in the refrigerator.

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

5 Comments

1

[...] at Celiac Family is not a big fan of shredded coconut, but is using coconut milk as a dairy replacement more often. [...]

2

I have you hooked up with the swap this week. Your menu is YUMMY! I have got to make the pupusas, creme brulee and chicken tikka marsala. Thanks for sharing the links.

Have a great week and see you next Monday for when you host!

3

Yum, those pupusas look terrific! I have always loved eating them out in the world, but been intimidated to try making them at home. Hopefully your gorgeous pictures will be the inspiration I need!

4

Have you ever considered using coffeemate unflavored liquid creamer instead of cream? We use the fat-free version in most dishes requiring cream, and it is non-dairy and gluten-free. Of course, coconut milk is pretty tasty, so you may not want to switch, at least for this recipe!

5

Elizabeth – Funny you mention coffeemate. When I was a child, I used non-dairy creamers in my cereal because I had problems with lactose. I have also used Lactaid milk, but now I prefer to use Almond milk on my cereal. I hadn’t thought about using the non-dairy creamers, for recipes that require a thicker consistency. Thanks for the idea. Do you have any problems, or conversions that you make in recipes? Or, do you use it ounce-for-ounce?

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