So how is everyone doing so far this holiday season? I am feeling the pressure to get it all done early this year. We’ve got some of the decorations up: tree (not fully decorated, but close), some outdoor lights, and the stockings hung on the mantle. I’ve started the gift shopping: been to at least a dozen stores just this weekend, ordered some gifts online, and even got some shipped! We also took the kids to see Santa this past weekend.
Next on my list to do is ordering Christmas cards and photos. How do you know if someone is a food blogger? When looking through the past year’s photos, there are more pictures of food than their own kids! Not sure if that’s true for me or not, but it’s close. (I was too afraid to actually count.) But since I spend more time volunteering at their school than updating CeliacFamily.com, I’ll try not to feel too guilty.
Mushrooms is the theme ingredient for the Gluten Free Menu Swap this week. I like to make pork chops with a mushroom sauce, but this week I’m making a Broccoli Mushroom dish that always used to be a standard at our family holiday dinners. Since I didn’t make it for Thanksgiving this year, I’m going to make it this week. For more ideas for cooking gluten-free with mushrooms, visit Wendy at Celiacs in the House. She’s hosting this week’s roundup.
Celiac Family’s Menu This Week:
Monday – Baked Ham
I didn’t get to bake a ham this weekend, so I’ll have it tonight with my favorite Broccoli Mushroom Bake.
Tuesday – McDonald’s
Yes, we do go to McDonald’s on occasion. We all usually order a burger without the bun. I know it’s not the best we can eat, but the kids always enjoy it. And since they have to eat their meal before getting the Happy Meal toy, there is very little struggle to get them to finish.
Wednesday – Red Beans & Rice
It’s been so long since I’ve made this, I thought it was time. The kids won’t eat it, so I usually make it spicy. The kids will probably eat leftover ham from Monday.
Thursday – Salmon
Just a simple broiled salmon with a lemon dill flavor. To make it fast and easy, I’ll use a Lemon Dill finishing butter from Wegmans. I’ll serve it with some quinoa and green beans.
Friday – Chicken Vindaloo
Another spicy dish on the menu this week. I’ll serve it over rice or leftover quinoa from Thursday.
Sunday – Chicken Burritos
Slow-cooking chicken with Southwestern spices for yummy shredded chicken burritos. I’ve got some brown rice tortilla wraps that I’ll fill with the chicken, black beans, shredded cheese, sliced olives, etc.
Want to join Gluten-Free Menu Swap?
Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups.