I hope everyone is having a wonderful holiday season. It’s been busy for us. So busy, that we didn’t follow last’s week’s plan very well. But that was fine. We switched the meals around and ate up the leftovers in the refrigerator. That’s the beauty of meal planning: You can move the meals around if necessary, and you know that you still have the ingredients to fix a meal.
This week, I still have some shopping and wrapping to do, so it will be another week of quick and easy cooking. (If you still need some gift ideas for gluten-free friends and family, check out my post for gift ideas.)
Monday – Parmesan Chicken Nuggets
A kid-favorite meal. Bite-sized pieces of chicken breaded with gluten-free bread crumbs and Parmesan cheese, and baked until golden brown. Serving with French fries and steamed broccoli.
Tuesday – Pork Chops
Boneless pork chops cooked with sauteed mushrooms. Serving with rice and green beans.
Wednesday – Chili
Making traditional beef and red bean chili. Serving with gluten-free cornbread.
Thursday – Baked Ham
Baking a ham and serving with garlic roasted fingerling potatoes and Brussels sprouts.
Friday – Christmas
We’ll be spending Christmas day with the family. Instead of a sit-down meal, we will probably have a buffet-style meal that works best with all the gift exchange activities. So, I’m planning on taking a hot spinach artichoke dip, baked potato skins, and a variety of gluten-free cookies. Great items for grazing all day! (And perhaps gaining a few pounds along the way. :))
Saturday – Leftovers
I don’t think we’ll need to cook today. Maybe just some fresh fruit and vegetables to serve with leftovers.
Sunday – Pupusas
Hoping to find the time and energy to try a new recipe for filling pupusas.
Oops! Here’s the link for the Baked Salmon recipe, just in case you’re looking for it.
Need more menu ideas?