This week, Angela of Angela’s Kitchen is hosting the Gluten Free Menu Swap. I love that she choose slow-cooking as the theme. I often use the slow-cooker to make dinners easier on nights of after-school activities. I can get the dinner started in the slow-cooker when it’s convenient during the day, and then finish up when we get home.
Almost every month, the most popular post on CeliacFamily.com is my recipe for slow-cooked Mexican Chicken. It is so simple and easy, but so tasty and so versatile, too. I use the shredded chicken for tacos, rice bowls, enchiladas, enchilada soup, tostadas, pizza, quesadillas, Southwestern chicken salad, etc. And yet, I don’t actually have it on my menu this week.
Instead, I’ve got my slow-cooked pulled pork on the menu for Friday. It’s the same idea as the chicken recipe, but with different ingredients. It also makes a huge batch. (It’s hard to find a small pork shoulder!) But, that makes it great for parties or for freezing portions for future dinners. For more gluten-free meals in the slow-cooker, check out the roundup at Angela’s Kitchen.
I’m on hosting duties next week with nuts as the theme. So, come back next week and add your GF recipes (or find GF recipes) with nuts.
Celiac Family’s Menu This Week:
Saturday – Pizza
I’ll make a crust using Kate’s cheese bread recipe.
Sunday – Leftovers!
Want to join Gluten-Free Menu Swap?
You’ll find the rules, as well as the current and upcoming schedules, at Gluten Free Goodness.