Jan
18

Menu Plan Jan. 18

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Keeping it simple this week. Have a great week!

MondayBeef and Broccoli Stir Fry
Marinating sirloin strips and stir-frying with broccoli, cabbage, garlic, celery, etc. Serving over rice.

Tuesday – Chicken Taquitos
Using up some Mexican chicken from last week by rolling it up in corn tortillas and cooking in a skillet. Serving with a tossed salad. If you need a directions for making taquitos, check out Jess’s at Blog Schmog or Diane’s review at The W.H.O.L.E. Gang.

Wednesday – Hamburgers
Making cheeseburgers and serving with corn and sweet potato fries. Think I’ll try making Kate’s cheese bread rolls at Gluten Free Gobsmacked for the buns.

Thursday – Leftovers
Cleaning out the refrigerator and letting everyone pick their own meal.

Friday – Indian Chicken
I’m trying Patak’s Rogan Josh Curry cooking sauce I found at the grocery store. It’s a spicy tomato and cardamom sauce that should be good over chicken cooked with onion and garlic. I’ll serve it with rice and peas.

Saturday – Out
We’ll be celebrating my husband’s birthday.

Sunday – Tilapia Parmesan
Tilapia cooked with a Parmesan sauce. Serving with spaghetti squash.

Need more menu ideas?

  • This week, the Gluten-Free Menu Swap is being hosted by Esther at The Lilac Kitchen. She’s chosen parsnips for the theme ingredient. I don’t cook with parsnips. If you’re interested o find out what to do with this vegetable, check out her site this week.
  • 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

2 Comments

1

simple is perfect! Have a great week.

2

Sure sounds good to me! Taquitos, cheese bread rolls, and tilapia Parmesan–yum. :-) I’ve never cooked with parsnips either, but Ali (nourishingmeas.com) showed some parsnips fries the other day that looked wonderful. Will head over to Esther’s (whose blog I was not aware of … good to find another gf one!) and see what she says about parsnips.

Thanks, Heather!

Shirley

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